This seems perhaps like an odd entry for a first post in a blog, but I have been thinking for months about how to bring more connection and activity to the garden spaces supported by the Community House Network. Our garden boxes at the Community House themselves, are just one of the spaces where we grow edible plants.
The Art Garage Garden has been there since our first year back in 2018. This all started from my own very unique approach to composting. I simply toss any unused veggies over the side of my porch and low and behold, my first garden came about. When Spring came around I noticed a bunch of edible plants. I didn't know what they were but I created a garden and that was the start. They turned out to be Butternut Squash.
I had a couple of years where I saved seed to plant more squash, but this year I let it pass, I had so much going on. I did however, have a surprise squash of a different type. I wasn't sure what it was until my beautiful neighbor Melody showed me what was growing on her side of the fence. I guess the old Halloween pumpkin I threw over the edge had some leftover seeds. Now we are ready for this year's Halloween event.
I have really been wanting to get the kids involved in the garden. There have been some spurts of activity. We had some success planting old potatoes, and we have had quite a few volunteer tomatoes, but we are particularly successful in growing weeds.
Today a few of the Art Garage kids stopped by and were bored, so I invited them to come pull some weeds with me. As we were pulling weeds I was reminded of a plant I learned about long ago, I realized that several of the plants we were pulling up were this delicious plant. I went back out and gathered them up. Lamb's Quarters. So I sautéed them slowly, and yum delicious.
It left me wondering what other delicious food is growing wild in my yard. One of the advantages of not using weed killers is the backyard becomes a veritable garden without any effort at all. God's great miracle at work.
So I will start sharing my experience with our wonderful edible world in this blog.
Recipe for coconut fennel squash soup: A good recipe I discovered was Coconut-Fennel Butternut Squash soup. Use Light coconut milk to cook the squash, you can bake it first and use the pulp after if that is easier for you, soften the fennel with some sweet onion if you like, you may also add some curry powder. Blend in a blender and it is delicious. Add liquids to make it the consistency and of course salt to taste. A little lime goes well too. That is about how I do a recipe, sorry no measurements.