Baby greens and baby zucchini from our garden. We like 'em young.
I’m kind of obsessed with my vegetable garden. I walk through it every chance I get, peeking through the leaves to see how the zucchini are coming along, propping up the cucumber vines and cooing at the teeny little cucumbers now emerging, encouraging the okra to grow even though the odds are against them here in Oregon. I love knowing that with a little bit of effort I can feed my family fresh, organic vegetables straight from our garden. And the more the garden produces, the lower our food bill goes. We’re not fancy-cheese eaters. (In fact, we don’t eat much cheese at all. Plain yogurt, and milk for coffee and tea are pretty much the extent of our dairy consumption, unless there’s the occasional pizza involved.) The bulk of our grocery money goes for organic produce. A non-negotiable for us, particularly since we’re feeding a child. But with the garden there’s also the benefit of knowing EXACTLY where our food came from.
