Grow Your Own

Fresh is best, especially when you produce it yourself

Photographed by Mark Lohman

About 256 feet, this border garden has space for different lettuces and veggies. The fence acts as a trellis for the pretty (but inedible) sweet-pea vines. Potting the berries and basil keeps these prolific growers from taking over.

A potted rosemary plant can be moved inside when the weather gets cold. It’s nestled in a large container of trailing ivy to extend the garden beyond its soil border.

I love to dig in the garden, and growing something I’ve planted myself is so rewarding. If you want to create a kitchen garden, keep it small so it’s easy to maintain but big enough to yield goodies all summer. Don’t bother with vegetables that need a long time to mature or that take up too much space. Instead grow tomatoes (yeah, they take time, but your own tomato is, well, sweet), salad greens, herbs, carrots, radishes and some string beans. Also include Italian flat leaf parsley, a pot with green and red basil and another with strawberries. Regularly picking the lettuce, herbs and fruit will keep the plants producing. You’ll need good topsoil, regular watering and weeding, and lots of rays all day long. Mangia!

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