Backyard Food: A Garden Update

Enough talk of renovation frustration.

I downloaded a cookbook from the library to my Kobo. I was curious how such a thing would translate from page to device. (Decently. Obviously, the food photography becomes lackluster, but if you can do without, it’s decent.) On my commute in to work, I read through the introduction of Farm to Fork: Cooking Local, Cooking Fresh by Emeril Lagasse. Despite the rampant unrealistic idealism I agree with Lagasse’s main thesis: food is always better – more sustainable, more responsible, tastier, fresher – when we are directly connected to it.

That’s why I’m growing a garden!

Because our growing season in Ontario is not particularly long, and since I want my tomatoes to turn red before the first frost, I’m starting a number of plants from seeds indoors. I don’t have grow lights or a lot of space. So, for now, it’s one tray of veggies, sitting in a southern facing window.

I bought a tray of odd looking pellets that, when you add water, absorb and swell to become little netted packets of dirt. I pulled the netting back from the top, fluffed the first layer (I used a fork), and into each little packet, I pressed one to three seeds, covering them over with a thin layer of dirt.

Planting seeds is kind of long, annoying, repetitive work.

(In one sentence, I think I just described farming as a whole.)

Now, they sit in our window, little, warm packets of life. It is my hope that every one of them will grow into perfect, large veggies, flourish, and proclaim my awesome skills as a gardener. Look, look! Here is a green thumb!

(On Sunday, my dad peered at the tomatoes, which are sprouting and said, “Hmm. They’re looking kinda spindly. I don’t think they’re getting enough light.”

What happened to thinking that everything I do is perfect and magical?)

This is an old shot, mid-clean-up, mid-grass-growing-season, but it serves its purpose. Those veggies will fill this space this year. It will stretch from fence to fence and go right to the very back of our property. It will be huge. It will be hard.

It will be wonderful.

Today, in the kitchen, I’m sharing a tasty adaptation of a traditional steak Diane. Pop over and visit!
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