In early March, a few month’s after my son’s school had planted a garden and my son came home excitedly talking nonstop about cabbage, broccoli, and carrots, I decided to try our hand at planting a vegetable garden. This was also around the same time that my health was pointing me towards healthier, organic alternatives. So son in hand, we headed to Home Depot and picked out a few seed packets, a greenhouse kit for kids (with cucumbers and tomatoes), and an herb set. We planted the cucumbers, tomatoes, lemon-basil, oregano, chives, and thyme first. In those first weeks, the herbs took off, as did the cucumbers. The tomatoes died.
As our “garden” started growing, we decided to invest in a larger area for the vegetable garden. In BJs, we found an inexpensive option for a raised bed, and converted a part of our backyard into our garden. We transplanted the four original herbs, and the cucumbers, and planted more seeds: summer squash, peas, lettuce, mixed greens, dill, spinach, and radishes.
The verdict? We’ve already harvested two cucumbers (and five more are growing), lettuce, and herbs. The peas are almost there. The radishes, well, those I had to replant because the first ones didn’t yield anything. The squash plant is large and leafy and healthy, but I don’t see any squash yet. I’ve already had amazing salad with my own lettuce and cucumber (and some organic carrots, nuts, seeds, raisins, cranberries, and chia seeds). I’ve already cooked meals with my thyme, oregano, basil, and chives. The dill is just getting ready to harvest, so I’ll be using that soon.
I’ll post some pictures soon. I’ve been feeling quite proud, as before this, neither my husband nor I have ever had a “green thumb” – this is certainly a step up!