I like to practice what I preach, particularly as it relates to high-quality, locally grown food. I have a small, oddly configured garden where I live in Cincinnati. Having yielded to what nature deems to be the right plant in the right spot, I first began paying attention to the intensity and duration of available sunlight before I planned or planted. (I’ve found yielding to nature to be a good life strategy in other areas, as well. How you say… With age comes wisdom?)
In any case, although somewhat misshapen, I have transformed a full-sun area of yard into a sweetheart of a garden. For the third consecutive year, I’ll have a dozen heirloom tomato plants, broccoli, red potatoes, onions, chives, strawberries, spinach, lettuces, arugula, a variety of peppers, horseradish and garlic, plus basil, sage, oregano, peppermint, dill, thyme and rosemary.
With a basic understanding of plant growth, light requirements and soil type, it’s easy with your magic wand to sprinkle in a small amount of planning to transform a little into a lot. So, we’ll be talking about home gardening, sustainable living and organic growing practices that ratchet up our quality of life in many obvious and some not-so-obvious ways.
Back to practicing what I preach. My lettuces, spinach and arugula are in full form now, and it’s easy to create a delectable spring dinner from what’s available. A beautiful green salad, lightly dressed with fresh lemon juice and a great quality olive oil, gratings of a great Locatelli Romano, with a sauteed or grilled mahi-mahi fillet, and some small red potatoes. Minutes to prepare.
Food for the body and the soul.