Earlier today, I included some pictures that my girlfriend Stacey took of me in our backyard organic vegetable garden. As you can see the planting area is fairly small ( I also utilize Earth Boxes and containers) and pretty well shaded by an Italian boxwood, oak and eucalyptus (all drop leaves constantly). Being a half a block away from the beach, the garden also receives many days of dense marine layer and humidity.
Despite these variables, our garden has been productive enough to supply most of our vegetable demand (we still sometimes buy seasonal veggies and herbs we don't have growing) and what we do pick is delicious. Our garden is a good example that with a little patience, adaptation and hard work you can grow veggies just about anywhere.
About once a week we accumulate a surplus and have our friends over for a barbecue. Recently we have been enjoying some awesome yellowtail, tuna, and mahi that my dad caught along with our veggies. It is great to know exactly where all our food came from and that it was harvested sustainably!
What we have growing presently:
Rainbow Chard (Earth Box)
Corn (Earth Box)
Japanese Eggplant
Zucchini
Cucumber
Habanero pepper
Bell pepper
Heirloom tomatoes incl:
Green Zebra
Aunt Gertie's German Gold + 1 Clone -
Red Crim +1 Clone
Cherokee Purple
Herbs Incl:
Rosemary
sage
Thyme
parsley
oregano
Mint
Catnip (For Axel and Slash our kitties)
The garden has been producing a large amount of vegetables all summer and is ready for some new plantings. I will update this list as I add more vegetable varieties.
Happy Gardening!
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