Summer Harvest

Over the winter, after an awesome conversation with one of our cabin partners and inspired by Michael Pollan's writings, I solidified my plans to plant a garden. This is only the second time I've attempted vegetable gardening. I figured that since I would be on maternity leave for the WHOLE summer, I would have plenty of time to tend to this venture. Reality check was that I didn't even really have to "tend" it at all - it tended itself. Ok, my mom and Michael [DS] planted it when I was too huge to do it and she watered it most days but after that, the weeds have been minimal and easily pulled at the first sign. There wasn't much to do except let the harvest roll in.

Since we did not use any fertilizers or anything on this garden, I consider it organic.

We've had more zuchinni and green beans than we can count. Not so successful were the peas, which, according to my parents, peaked quickly and while we were on vacation. Romaine lettuce never grew quite as large as expected and did not yield but one good head, which we mixed with some store-bought for a fantastic Caesar salad.

Where are the savings you ask? Well, I looked at my local Safeway store and they sell organic Italian squash for .61 per squash. They don't list organic green beans except the frozen variety, which sell for $3.50 per pound.

Technically, if you add up the materials used to get the garden started, including the seeds and building the raised beds (thanks to my trusty and oh-so handyman husband), I'm probably not saving a lot this year. And I didn't add up my total yields for each vegetable. But let me tell you how absolutely THRILLED Michael has been to go out to our garden to watch the progression of the veggies as they have grown and now that we actually have something to show for it - as the cliche ad goes, "Priceless."