Grow Your Own!

One of the things that gives me a great sense of satisfaction is eating the vegetables and herbs that we grow. My wish is to have enough space to grow a lot of the produce we eat, but it’s challenging living in a city and finding enough space to have a productive garden. Some people would laugh if they knew my vegetable garden is only 2’ wide by 8’ long. What’s the point with such a small space?? How about you? What are you growing? I want to know! Leave a comment with a link (to a post or your blog) so I can find you!

My garden. I know it looks like a random mess, but it's quite productive. This year I'm growing 3 or 4 varieties of tomatoes, tomatillos, peppers, sugar snap peas, cilantro, mint, basil, oregano, strawberries.

As it turns out, you really don’t need that much space to produce a healthy bounty. The key is to be selective. Before I planted, I thought long and hard about what we like to eat and what would give the most yield for the space. Things like sugar snap peas, peppers, and tomatoes were naturally at the top of the list. Squash and cucumbers are also good bets. Still, 16 square feet just isn’t enough space, and until Hubby builds me a second vegetable bed, I also have to use containers.

Sonny wanted to grow strawberries this year. I've never grown them, so it will be interesting to see how many we get.

I've got 3 pepper plants going: 2 hot and 1 mini bell.

This is the reason I grow my own mint. Cherry mojitos!

Sugar snap peas are so easy to grow. They like cool weather so you can plant them in early spring. And they produce a ton of pods that are so sweet, you can eat them raw right off the vine. You can eat the young tendrils too! They're also supposed to be nitrogen-rich, putting nitrogen back into the soil.

Send positive thoughts for my dwarf nectarine tree. It seems to have come down with a case of leaf curl and the fruit might not be able to mature. I also have a dwarf cherry tree and Meyer lemon tree, but they have yet to bare any fruit.

I encourage everyone to grow something edible. Even if it's just herbs, it's still worthwhile. Fresh herbs are so easy to grow in containers. Every time you pluck the leaves, it encourages the plant to produce even more. You'll have basil for pesto or mint for mojitos all summer long!

The herb I use the most is cilantro. Sure, it's cheap enough to buy, but I want the roots as well and it's impossible to find cilantro with the roots. I use the roots to make Thai curry pastes and in stir-fries. I'll post a stir-fry using the roots soon. In the meantime here's a simple rice recipe using the leaves and stems. Cumin and lime (or lemon) juice give it a nice freshness. It's very versatile too; perfect with Mexican, Middle Eastern or Indian food.



Cilantro Rice
Feeds 4 as a side dish

• 2 cups Basmati or other long grain rice, washed and drained
• 3 cups chicken or vegetable broth (water is also fine)
• Juice from 1 lime or lemon (about 3-4 tbs)
• 1 tsp cumin seed
• 1 large bunch cilantro (about 1/2 cup or more to taste), finely chopped and divided
• salt to taste, if using water

In a medium pot, heat a tablespoon or two of oil over medium-high heat. Add the cumin seeds and allow them to fry for 10 to 20 seconds. When they start to pop add the rice and half the chopped cilantro. Turn the rice in the oil to distribute the cumin seeds and cilantro. After about a minute, add the citrus juice and broth or water. (Alternatively, you could add the citrus in at the end when you fluff the rice for a more pronounced citrus flavor. ) Bring to a boil. Once it boils, cover and turn the heat down to low. Simmer until the water is absorbed, about 10 to 12 minutes. Turn off the heat, fluff the rice with a fork and allow to steep for an additional 10 minutes. Add the leftover cilantro, fluff again and serve.

I'm submitting this to Weekend Herb Blogging, which is being hosted by Paulchen's Foodblog this week.