It all started last year when tomatoes, potatoes, onions, and pumpkins started to sprout from the compost pile in our backyard. Last spring hubs began planting a variety of seeds and seedlings, inspired by our friends who run a CSA potager and neighbors. By summer time we began to enjoy fresh-picked herbs and vegetables like basil, parsley, sage, rosemary, thyme, mint, lettuce, onions, squash, bell peppers, baby carrots, potatoes, tomatoes, and even a few ears of corn and honeydew. We weren’t so lucky with cilantro. The sunflowers were crazy like 8 ft tall, so we’re not going to plant those again, even if they might have kept the squirrels and birds from eating the other produce.
The most amazing thing is the 60+ tomatoes that came from just two plants after he learned to pollinate the flowers using our son’s Sponge Bob vibrating toothbrush. So far we’ve made spaghetti sauce and bloody mary from these. Most of the time we enjoy them raw with pesto or on salad.
We planted the herbs on plant boxes so we can keep them indoors when it gets too cold. A cousin bought us a shelf-style greenhouse which fits them perfectly. I