Category Archives: cucumbers

My small SFG-CSA

Leave a reply

I’ve had so much fun this spring and summer growing the tastiest things ever. And getting ready  to have a great fall and winter garden. I’m able to grow enough in my 184 square feet of garden space to provide 3 local restaurants with things and 4 families. I can never compete with the food vendors to provide all their restaurant needs. Each week they get a small quantities of just picked cherry tomatoes, one wants English cucumbers, they all get different herbs, one gets kale, and two of them get microgreens. They buy because of the superior taste and the chefs know it. Spring time is very different. But, just picked fresh will beat any vendor item. It’s not farm to table for them-it’s garden to table. 

Yesterday my families got what you see in the picture. Enough lettuce for 5-6 side salads, 4 slicing tomatoes, an acorn squash, an English cucumber, and a sprig of basil. Next week they will get the same but with the addition of a small quantity of red pontiac potatoes. 

Is it just me or is inflation at the top of most people’s worry? Why not have a garden, learn how to do it in the most efficient way possible and save money. Lots of money. And have a better eating experience. The English cucumbers are absolutely out of this world. Our two year old granddaughter had never tasted cucumbers. I had about half of it sliced into pieces with ranch dressing next to it. She tasted it and all we heard for the next 15 minutes was “more.” 🙂 The only reason she stopped was because she was all full! 

 

Delicious food out of the square foot garden

2 Replies

If you’ve never had the experience of growing and eating your own food, you’re missing out. The taste is better. The quality is better. It’s healthier. In the SFG the soil reigns supreme, which greatly affects the taste of the food. And it’s also more economical. Growing your own food is like printing your own money.

This past week I harvested some leeks and turnips. The recipe I was making-a leek/turnip soup, called for more turnips than I had, so I made up the difference with a few radishes. I’ve not grown this radish variety before but it was outstanding. It’s Red Head from Territorial. And the soup-it was outrageously delicious. 

One of these days I’m going to have a SFG class at my home and combine it with a lunch, where others can taste what things are like coming out of the garden. All I have to do is serve a salad and you’ll be hooked. Fresh off the vine cherry tomatoes, a few slices of a European cucumber, candied nuts, a thin slice of red onion, and some homemade croutons to go along with one of the 28 different varieties of lettuce that I grow. It doesn’t get any better than this. Coming soon. 

This past week I upped an order from Johnnys which include 3 different types of salanova lettuce. It holds up very well in our hot summers once you know the 5 tricks to have lettuce available during July and August. And, now is the time to think about summer lettuces. Give salanova a try.