It’s time to harvest; tomatoes, cucumbers, basil, parsley, squash, mint are all begging to be brought inside and cooked, preserved, fermented and/or dried. Though, if you are an edible food in my garden, more likely placed directly on a plate as salad. More recipes will come on cooking from the kitchen garden. But, for now, a bit about the garden.
Our kitchen garden was designed based on some simple permaculture ideas. We are novices in this field, but we are guided by the principles of using local resources, planting edible fruits, keeping your herbs and annuals close to the house so you can tend to them, building garden beds that require little irrigation, composting EVERYTHING, planting a “food forest,” and generally establishing systems that take a while to create but are low maintenance and autonomous in the long run.
My favorite permaculture technique? Hugelkultur. Long story short, hugelkultur entails burying logs or big sticks underneath your layers of compost, leaves, mulch, soil etc. Why would you do this? Less irrigation for starters. (I watered my vegetable garden 3 times this summer, after planting). Lots of oxygen for the plant roots is another reason. Third, if your compost is like mine and comes mostly from kitchen scraps, the carbon in the wood (brown stuff) balances out all the nitrogen from your kitchen waste (green stuff). The result? We are harvesting zuchinni, basil, crookneck squash, bushels of cucumbers and lots of beans and peas; all out of a bed we hardly watered. And they taste amazing.
Let us know: what are your favorite fruits or vegetables in season right now?