GardenLocally Grown

Local Food: Great Greens in the Garden

home grown organic salad greens
Mixed salad greens, arugula, and kale are coming up in the garden!

In support of my ideal of living simply, I am a big believer in growing as much as you can, even if all you have is a planter in the window or space on the counter. That’s the simplest and most natural method of feeding ourselves, and it’s inexpensive and fulfilling.

Mixed baby greens are one of the easiest to grow and they can be harvested continuously until they bolt, or flower. Just cut the leaves near ground level with scissors, and they will grow back again. Growing spinach is another easy spring meal.

Because this food goes to nourish our children and ourselves, growing organically makes the most sense to us. The natural father knows that there’s no need to worry about washing anything from our garden before eating it, and if we eat a little of the soil every time we eat from the garden, then we are actively building our immune system with soil based micro-organisms and minerals.

Local: It’s the way it used to be…

Derek Markham

Things I dig include: simple living, natural fatherhood, attachment parenting, natural building, unassisted childbirth (homebirth), bicycles, permaculture, organic and biodynamic gardening, vegan peanut butter cookies with chocolate chips, bouldering, and the blues. Find me elsewhere at @NaturalPapa, @DerekMarkham, Google+, or RebelMouse.

2 thoughts on “Local Food: Great Greens in the Garden

  • I love the fact that you can take a little bit of the garden at a time.. a little bit of the leaves each time means you don’t have to start from scratch each time you harvest lettuce or spinach to wait that full 60 days or whatever until they mature.

  • Great article…just finished a fresh salad from my garden. I agree that the more you can plant…the better. Also, composting waste is a great way of growing healthy veggies!


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