Learning to grow your own food, whether it’s a single pot of herbs on the kitchen counter, or a bigger enterprise, like this, is an empowering activity. When you grow something you can eat, you appreciate all your food just a little more than you did before. For many of us, gardening is a labour of love, and out of tiny seeds, many lessons grow. Here are just a few:
- Attention: some gardeners plop seeds or plants in the ground, water, and walk away. If they don’t see something happening immediately, they stop paying attention. They don’t realize that daily attention will help them learn when to water, whether there are pests or problems, or how to recognize the living things they are producing, at each and every stage.
- Patience: plants can be fast-growing, and beans, or other species, are useful for first-timers. They show themselves very early. This is why transplants can be helpful in the first-time gardener’s plot. The beets and carrots, on the other hand, make us wait. And wait. But we learn they are worth it.
- Resilience: sometimes things don’t work out as we hoped. Gardens teach us to go with the flow. They demonstrate that sometimes we get something more wonderful than we expected, but that there are also disappointments – yet the garden carries on regardless.
- Ingenuity and charity: over-abundant plants, whether they are tomatoes, zucchini, or other super-producers, provide us with an opportunity to research ways of preserving them to eat later. They can nourish us in the winter, when food prices escalate, or they are natural, healthy gifts we can share with our friends and family.
Gardens need not be restricted to giant country or suburban plots. Small spaces produce amazing and wonderful amounts of food. Busy lives mean that parents may never have learned to garden, and so can’t pass this valuable skill on to their kids. Fortunately there are dedicated volunteers like the folks at Green Thumbs, who are making sure the gardening knowledge is passed on to new generations of growers. I urge you to click the link and check out these neighbours of mine!
Last night I had the privilege of attending a series of presentations by social entrepreneurs from all across Toronto at the Centre for Social Innovation. These women (mostly) and men were focused on how we build healthier communities, and the solutions were as diverse as the presenters. At the event, I was discussing a rule-of-thumb I learned from a Parisienne acquaintance of mine: it’s the one kilometre rule. It works like this: if your errand or appointment is one kilometre or less from where you are, walk. No cab, no bike, no streetcar or metro. Just use your feet.
That’s some Dijon mustard on there, from 
While I was doing this, I moved an oven rack up and set the oven to broil. My trusty assistant put some parchment on a cookie sheet for me – this gets messy.
The avocado is not only tasty but it helps the veggies stick to the melt. Grate up some leftover veg, or chop. I had some grated carrot and beet.
Then I topped that with some part-skim mozza (again, what cheese have you? Use that.)
Soup season has arrived! (Okay, to be fair, it is always soup season at our house). Each time we have a bag of parings, ends, and leftover veg bits, we make stock. And the same goes with something like the Thanksgiving turkey. We don’t eat much meat these days, but when we do, we are conscious of using every bit.
prepared foods. (Here’s my 
Meal-planning is an important way to stretch your food budget, to keep mealtime interesting, and to get other family members involved in the harvesting, shopping, preparing, or cooking. However if you’re gardening, vegetables wait for no man (or woman). They ripen on their timeline, not yours. The consequence of this is that you may have veggies or fruit that are ripe when you didn’t plan on using them, or more than you needed, or not quite the same quantity as you had imagined. How do you reconcile a well-thought-out meal plan with home-grown produce?
Before you go thinking, “you don’t”, consider the possibilities. For produce where you have an over-abundance, or early ripening, consider whether you have space to preserve – by canning, freezing, or dehydrating. We’re cautious in the volume of veg we are putting up for winter, since this is only our first harvest year in our small condo. But some things, like this pesto, let us pack a lot of flavour, and volume, into a small space.
Labour Day. A day off. A celebration of workers. And yet, so many people are at work so that those of you enjoying a day of leisure, can do so.
One of the fantastic things about living in a large city is an abundance of culture – museums, parks, statues, and the people and places that surround us. We recently visited the Lawren Harris exhibit (
My husband was also reading 
Fresh, ripe tomatoes, warm off the vine. You might think you need a plot of land, or at least a large-ish garden to make this happen, but we have been happily surprised with the productivity of our condo garden this first year. We have planters on our balcony, as well as a metre-square plot in the building’s communal roof garden (a yard, if you’re using imperial measures).
enough; you really just need a big 
pot of boiling water that is deeper than your canning jars. I’ll blog about that another time.