Our Little GardenPosted: September 26, 2016
At the beginning of this summer, I wanted to find some room to plant some vegetables in our yard. Eventually we plan on having large wooden planters built, but for now, we are using a small strip of dirt on the side of the house.
There were some extra bricks lying around behind the garage, so we were able to use those to set up separate beds.
When deciding on what to plant, I went with vegetables I tend to use the most in my day to day cooking, such as peppers, tomatoes, squash, shallots, and a variety of herbs.
It’s fascinating to watch them grow from tiny buds into colorful delicious produce.
It can be very difficult to grow plants in the perpetual drought of southern California. Some of our vegetables started to cook when temperatures reached 110F. Others, like this cucumber, never grew larger than an inch. However, new cucumbers have started to grow, and we’re hopeful this batch will do better.
We haven’t had any squash fully grow yet, but we have several squash blossoms that we hope will yield fruit in the autumn. Though we’ve only harvested a small amount, it has been very exciting to cook with produce from my very own garden, and I’m certainly looking forward to expanding it in the future.