Kitchen Gardening

Last summer, Fufu and I bought a house with a fairly large backyard. There, you could find a few large wooden boxes where semi-abandoned vegetables were still growing among the weeds: asparagus, peppers, tomatoes and squashes. Even though the garden was in poor shape, we nonetheless enjoyed what could be salvaged from it. Our then less than 6 months old son even tasted his first vegetables directly in the garden with surprising delight. A berry patch, further away, also provided us with a few late raspberries and two apple trees, on the front yard, offered us a bounty of delicious fruits latter in the fall.

A survey of the property confirmed the presence of many perennial herbs including an overabundance of mint as well as a few other surprises: rhubarb, strawberries, cherries and grapes. We knew that with a little bit of work we could turn the place into our own little garden of Eden. After painstakingly removing the weeds in the existing boxes, we built a few more beds, expanded the area devoted to growing raspberries and blackberries, planted about 10 blueberry bushes, 2 gooseberry bushes, 2 black currant bushes, 2 pear trees and 2 plum trees and started to make plans for the next season.

This winter has been exceptionally long and record amounts of snow buried everything. Now, that spring is finally setting in, we just can’t hide our excitement. We already started our seedling for the next season: 6 kinds of tomatoes, 10 of chili and peppers, 4 types of onions, 2 of eggplants, etc. We even decided to try plants that normally require a much warmer climate and longer growing season such as artichoke. We will see what work and what does not but we have high hopes for harvest season.

Since I see my gardening efforts as being an extension of my culinary education, I hope to post a few updates on my gardening adventures on this blog over the course of the growing season and I welcome any comments regarding the cultivation of fruits and vegetables.