So we’ve been slacking off in publishing new blog posts recently, but I think we have a pretty good excuse: we’re starting a vegetable garden.
Now that the ground is thawed and warm days are ahead, we started working in the back yard (since this will be our first full summer in the house).
I moved an 8×12 garden shed that had previously occupied most of the patio (why would someone do that?) to the back corner of the lot, leaving enough space behind it for a nice compost bin and brush pile along the fence. Now we’re in the process of preparing an 8×16 plot of land for our first attempt (together) at a vegetable garden.
On Sunday, we planted cilantro, basil, parsley, tomatilloes and jalapeño and serrano pepper seeds indoors to get them started. In eight weeks, we’ll transplant them to our (hopefully) finished garden out back.
What does all this have to do with food? Well, we’re hoping to incorporate more fresh vegetables and herbs into our cooking, and we’ll of course share all those adventures here. We’ll also play around with different ways to preserve them for the very long upper-Midwestern winters.
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Owner of a graphic design firm specializing in magazine design and wannabe chef. Former resident of Belgium, the United Kingdom and...North Dakota. 