Growing even a little of your own food is one of the most satisfying ways to cut your grocery bill and your food miles. A few vegetable plants in the backyard produce a steady harvest through the season, taste better than anything shipped across the country, and create zero packaging. The mistake beginners make is starting too big, so the key is to start small and let success build from there.
Start Small and Sunny
You do not need a sprawling garden. A patch a few feet across, or even a couple of large containers, is plenty for a first year. The one thing you cannot skimp on is sun, most vegetables want at least six hours of direct light a day, so pick the brightest spot you have.
Pick Forgiving Crops
Some vegetables practically grow themselves, which is exactly what you want while you learn.
- Leafy greens like lettuce and spinach grow fast and let you harvest leaf by leaf.
- Cherry tomatoes are productive and hard to kill in a sunny spot.
- Zucchini and green beans produce so much you will be giving them away.
- Herbs thrive with little care and get used in the kitchen constantly.
Build Good Soil
Healthy soil is the whole foundation. Mix compost into your bed or containers to feed the plants and hold moisture. If your ground soil is poor or rocky, a raised bed or large pots filled with quality mix sidesteps the problem entirely.
Water and Watch
Most vegetables want about an inch of water a week, more in hot weather. Water deeply at the base in the morning rather than a light sprinkle, which encourages strong roots. Check your plants every few days for pests or yellow leaves so you can catch problems early.
Keep the first year modest, learn what grows well where you live, and expand next season. Before long you will be walking out the back door to pick dinner, fresher and cheaper than anything from the store.