GROWING FOOD DOES NOT HAVE TO BE FANCY OR COMPLICATED

My husband and I co-own an organic vegetable gardening business that is fueled by our shared enthusiasm for design, healthy eating and desire to help others deepen their connection to nature. Although many of our projects are quite fancy, I am here to tell you that growing food does not have to be fancy or complicated. In fact, it is an exciting adventure and one of the very simplest gifts we can give ourselves!

The recent disruption to our busy routines has been jarring for many. This disruption brings with it an opportunity – or perhaps obligation – to pause collectively, to go inside and re-evaluate how we live and what is most important. Many who are reading this are already aware of the critical need to support organic, biodynamic and regenerative farms (large and small) and we may do this by choosing what and how we buy food. This is a step toward rebuilding community and soil. But how about rebuilding our own relationship to soil and nature as well?

There are many things that can easily be grown at home with little effort that can nourish us and support our immune systems. Sprouts are one example and are extremely easy to grow on your countertop. We are a big fan of the Bioset Germinator, but similar products can be found for around $30. Sprouting seeds such as radish, broccoli, alfalfa can be purchased in bulk from any organic seed company, such as High Mowing Seeds. Within a few days of starting, they are ready for smoothies, sandwiches, salads or juicing.

If you have a small yard or even a patio or terrace which gets at least moderate sunlight, you can easily grow perennial (meaning they will return each spring) aromatic herbs like sage, thyme, oregano, chives, lemon balm, mint and to plant more tender herbs like cilantro, dill, bay, parsley, rosemary and basil. Herbs typically don’t need rich soil to grow and are packed with anti-viral, disease- fighting phytochemical compounds and minerals. If you have space to move beyond herbs, the next frontier would be preparing a simple, sunny bed with some compost and experimenting with growing greens of all kinds. Whatever you grow, the entire experience is valuable; with each setback and success you will learn something and reclaim a very sacred sense of connection to food.

Erin Walrath Mariano

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