Garden

Many decades ago you could find a vegetable garden nearly in every yard, but sadly that is no longer the case. Most of the produce consumed today comes from big industrial farms. I say this is sad because most don’t even realize they are missing the incomparable taste of fresh vegetables. Also, consider that most produce found at the grocery store has more than likely been developed for their shipping and handling qualities versus their flavor. While industrial farms do make it possible to find almost any fruit or vegetable at any time of the year, they can not supply truly fresh vegetables.

On the other hand, if you grow your own, you will be rewarded with freshness and maybe save some money. Another benefit is a healthier life style when you consider your meal choices and the calories you burn working in your garden. So, in an attempt to restore the “backyard garden” trend, I will show how easy starting your own small garden can be achieved. A few key points to remember when planning and designing your vegetable garden, no matter the size are light, properly prepared soil, and choosing your crop.

The most vital ingredients in growing vegetables are light and warmth. This simply means to locate your garden where it will get as much sun as possible. This spot should receive no less than 5-6 hours of sunlight. Plus try to locate the garden away from trees and shrubs. They will not only shade your garden, but their roots will also steal moisture and nutrients.

The next important task in planning a garden is properly prepared soil. Your gardening success will rely greatly on the condition of the soil. Almost any soil can be made fit for growing when enough organic matter is added. Organic matter can be anything from decayed leaves, compost, peat moss, saw dust or manure. Adding any of these will give the soil the ability to hold moisture and nutrients and will loosen the soil so air and water can easily get through.

A soil that has been properly prepared will give the plants a good start, but additional feedings throughout the season will be needed. You may choose to use organic material or chemical fertilizers to replenish the natural minerals in the soil as the plants use them up. Chemical fertilizers have higher concentrations of mineral nutrients than organic material, and release them more quickly so the plants can use them. Either choice or combination of both are the same by the time they dissolve in the soil, which is the only way plants can absorb them. When you take the time to treat and prepare the soil you will be rewarded with bigger, healthier plants that resist insects and diseases. Also, the plants may grow faster and produce larger, tastier crops.

The last, but certainly not the least, key element to planning a vegetable garden is choosing your crops. I found this quote by an unknown author that sums this all up. “Plant carrots in January and you’ll never have to eat carrots.” Three points to remember when choosing crops can be seen in this simple and humorous saying.

The first two are to know your climate (or zone) and know the “frost dates” for your region. There are many sources available online to help you find the expected dates for the first and last frost in your area. You can also find lots of information about which varieties of vegetables are recommended for your area. The third thing to remember when choosing your crop is to pick vegetables that you like and that will taste better freshly picked. Some crops like potatoes, onions and winter squash keep well and do not loose much of their taste. However, supermarket produce can not compare to the taste of home-grown tomatoes, asparagus, sweet corn, peas and beans, to name a few.

Growing your own vegetables will take some hard work, but the rewards are worth it. So, get out there, do your homework, get dirty, then enjoy a great fresh and healthy meal with the satisfaction that you made it possible!

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