There are few things in life more rewarding than growing your own food—harvesting, cooking, and eating it being the exceptions. Yet these elemental skills are sadly diminishing in our modern world, where processed and packaged food is inexpensive to buy or quick and easy to prepare. Even those aware of the health risks associated with “fast” foods must often rely on large supermarket chains for their fresh produce, much of it flown in or shipped from around the world, its provenance unknown. For many years, I was one of these people.
At the beginning of the pandemic, however, I, like many, wanted to try my hand at growing more of my own food. I had grown flowers and vegetables as a hobby years for years, but in the winter of 2020, I decided to try to increase the size and scale of our garden, and grow enough produce to sustain our needs in that department all year round. As “mostly” vegetarians (with occasional supplemental protein from dairy and canned fish), this seemed like a doable goal for us, as long as we had enough canning jars and freezer space. We knew we could get milk, yogurt, and cheese from a local dairy, and eggs from a neighbor who raises chickens. And of course, we would still need to rely on the grocery store for coffee, tea, flour, sugar, condiments, and other basic staples, but the goal was to reduce the number of trips.
Inspired by a wonderful book by Barbara Kingsolver[1], we decided to try to grow enough varieties of fruits and vegetables to continually harvest fresh produce from March until November, and then dip into our larder for canned and frozen produce from December through February. That first year, the winter was mild enough that we were harvesting greens like mustard, Swiss chard, spinach, and collards through those months too. As soon as the temperatures began to warm in spring, we planted herbs in pots, along with a “salad bar” of lettuces and mixed greens, that thrived on our deck in the cooler months.
There were some spectacular failures, of course, but we learned. Plant garlic in October, not in spring. Be careful where you plant horseradish because it will multiply and take over the garden. Figure out how to deal with hornworms, cabbage moth caterpillars, flea beetles, and slugs or they will destroy your young plants faster than the deer, rabbits, and raccoons.
We also learned that August is the month when we will truly see the fruits of our labor, and we need to be prepared for it. After several months of warm, sunny weather, everything needs to be harvested at once. Corn, peppers, eggplant, basil, onions, cucumbers, tomatillos, okra, potatoes, beans, cabbage, carrots, beets, turnips, and tomatoes are all ripe for the picking. The challenge becomes how to deal with all this fresh food before it spoils.
We eat well at this time of year, no question, but it is not possible to consume enough to keep up with August’s bounty. So we spend time each morning talking about what needs to be used that day, what we might want to swap or give away, and what we need to preserve or freeze and save for winter. And like any good offspring of a Sicilian grandmother, my first priority is always the tomatoes.
We order a dozen different varieties of tomato seed (there are always some that do poorly) in late fall and plant them in seed trays under grow lights on the first of March. The seedlings are ready to go into the ground around mid-May, and the first cherry tomatoes are ready to harvest in mid-July. By August, all twelve varieties are producing, and we are inundated with tomatoes. I swap some peppers and tomatoes with neighbors, thus supplementing what we grow with what we do not. This year I got figs, Persian cucumbers, amaranth, and purple grape tomatoes, in exchange.
August and September meals are centered around what comes fresh out of the garden that day. We go to our list of favorite recipes and decide whether to prepare salsa, gazpacho, salsa verde (with tomatillos), ratatouille, chili, okra gumbo, eggplant parmesan, tomato-vegetable juice, caprese salad, tomato & cucumber salad, or even simple tomato & mayo sandwiches.
Whatever doesn’t make it quickly to the plate or pot, we try to freeze or can. Tomato basil soup, vegetable soup, pizza sauce, and my favorite—Italian sauce like grandma used to make—are all good options for cold-weather dinners. Sometimes we simply freeze tomatoes whole to be used in future dishes. Many other vegetables, once cleaned and diced, also freeze well. One of our favorite new freezer techniques is to prepare pesto (we grow plenty of basil), freeze it in ice cube trays, and then throw all the frozen cubes in a baggie until its time to pull out one or two and make a nice pasta with pesto on a winter’s night.
Is it possible to eat the food you grow and preserve, year round? We think the answer is yes. We’ve been through three growing seasons since March 2020. Each year we learn something new (and still make mistakes!) and the harvest gets better. On less than an acre of land, we now grow and enjoy 40 different kinds of vegetables and 10 types of fruit.
Plus there are other benefits to consider: we know our produce is not only fresh but grown organically and pesticide free. There are fewer shopping trips (and stops at the gas station!) and we also have a new hobby that gives us plenty of exercise, fresh air, and healthy food. What could be better than that?
Do you grow your own food and/or try to eat locally? Do you have any tips or techniques to pass along? I would love to hear from you in the comments below.
[1] For a wonderful book on “A Year of Food Life,” read Animal, Vegetable, Miracle by Barbara Kingsolver, published by HarperCollins in 2007.
Moxie Gardiner is a writer, gardener, and traveler who grew up on the West Side of Buffalo, NY. In a previous life she was a journalist, magazine editor, speech writer, and policy wonk. Back in the day she made three solo parachute jumps, flew in an F-15 fighter jet, and crawled through mud pits at the Jungle Operations Training Course in Panama. She now meditates and practices yoga. She is almost ready to publish her first novel, set in Buffalo.