I have FINALLY began my patio garden! Let me just take you through this process so you can see exactly how long this has been mulling through my mind.
December 2012: For Christmas I got an EarthBox that I was intent on using at my old house. For cold weather I had talked about planting some kale and lettuces, but never got around to it.
April 2013: I started looking at apartments. My main criteria was to have a patio so that I could start up my garden. In fact to be honest, it was one of the deciding factors for my new place. On the tour I noticed several other tenants had patio gardens, with boxes hanging over the railings, hanging baskets and potted plants. I knew I would fit in.
May 2013: I moved in and dragged out my EarthBox, but didn’t have any vegetables to plant yet. I decided to wait until I found a full-time job to buy them, as a sort of reward.
mid-May 2013: At the Decatur Farmer’s Market they had a great deal on organic local plants from the Wylde Center (Oakhurst Gardens). For $2 I bought a tomato plant and pepper plant. Now I thought I could plant, but after talking to people I needed to plant my tomato in a separate pot. I ended up leaving both in the plastic containers I bought them in.
June 2013: I still hadn’t found a full-time job and summer was getting under way! It was now or never! So I bought a clay pot for my tomato plant and planted it. Done! The pepper plant was starting to suffer from lack of soil.
mid-June 2013: This past weekend I went on a gardening shopping spree. I went back to Wylde Center for their half-off plant sale and bought Rosemary, chocolate Mint and a Nadia Eggplant. I got a HUGE bag of soil, parsley and cilantro from Pike Nurseries.
I have to admit, none of the herbs are in pots yet. I’m getting some old pots from friends to repurpose. A picture will come- by next post!
I hope that I’ll get some crop by the end of the summer so I can have my OWN grown veggies in this salad recipe!
We grilled this on the Big Green Egg… my FAVORITE! It gives the veggies a smoky taste though, so if you don’t like smoked food stick to your regular grill.
Ingredients (for 4)
2 red bell peppers, sliced
1 large zucchini, sliced in halves
1 cup baby carrots, cut in half
2 tbsp olive oil
1 tsp cumin
1 tsp chili powder
1/4 cup fresh cilantro
salt and pepper to taste
3 ears of white corn in husks
1 tsp honey
1 can of chickpeas
1 tsp cumin
1 tsp paprika
1 tsp chili powder
2 tsp honey
1 large beefsteak tomato, chopped
1 bag of organic spring mix
1. Preheat the grill to 350 degrees. Toss the peppers and zucchini in olive oil and spices. Put in a cast-iron grill basket or wrap in foil. Pull back the husks for the corn and brush with olive oil and some honey, then wrap husks again.
2. Grill for 10 minutes, or until desired tenderness. I prefer a little charred but not mushy.
3. Meanwhile, toss the chickpeas in their spices.
4. Once everything is done, assemble and enjoy!