Grow Write Guild #11: Grow Your Own

The Grow Write Guild’s current prompt is Your Edible Rewards.

The last thing I ate that came from my own garden was mint, which I prepared in a sauce for a delicious North African pork tenderloin recipe. My collection of edibles is meager; having a garden of large oaks means wonderful shade for our semi-tropical summers, but they do cut down on the prospective edible landscape. My edibles, except for some blueberries, reside in pots on the deck.

I am, however, planning to experiment next year by intermingling more food crops with the sun-hogging shrubs and perennials on the south side of my garden. Okra, I know, will do very well; I love a good grilled summer squash but fear that if I’m not careful about the selection the plant may overtake not only the shrubbery but my neighbor’s driveway as well:

exuberant mystery squash

This is a vining-type squash that has overrun the small community garden I oversee. I apologize for the poor-quality photo. I don’t know the variety–the seeds came in a seed-swap and were labeled “squash.” I am reminded to be less frugal with information whenever I share seeds with friends.

I also hope to expand my collection of container-grown veg by delving into the world of bush varieties: bush beans and tomatoes, peas (challenging with our volatile spring weather), compact peppers, and eggplant, and by researching and experimenting with more exotic vegetables from Africa or Asia that perform in hot, humid climates.

Every gardener faces challenges when growing her (or his) own food: if it’s not the infernal weather, it’s plagues of insects, varieties that don’t live up to their promises, pollinators that don’t show, or the wildlife that is so charming when it’s beyond the fence, but less so when it takes precisely one bite out of each tomato on the vine, which of course we were planning to harvest tomorrow. So for me, I try to find my rewards in the process of growing, of observing nature in its cycles, and if I have anything to snack on at the end of it all, then that’s cause for celebration in itself. So it’s a good thing that I have mint for the mojitos.