My Organic Garden

The BFJ garden is loaded with leafy greens, collard greens, swiss chard, cauliflower, sweet peas, bush beans, bunches of lush basil, and many other fresh, delicious organic vegetables.

Gardening started as a hobby – just to SEE if I could actually make something grow! I planted lettuces, broccoli, cauliflower, beets, sweet peas, leeks, cucumbers, radishes, arugula, spinach, beans, collards, swiss chard, herbs, bunches of bunches of basil, more! Much to my delight – and amazement – my garden grew into a lush, green, bounty of healthy, organic food, and I didn’t want to waste any of it (even though I had far more than I could ever eat!)

I started with the obvious. I’ve always loved a good salad, but my salad-making skills were limited. Most mornings, I’d take my basket out to the garden and harvest whatever was coming up first – buttercrunch lettuce, romaine, radishes, sweet peas, and more. That’s when I started researching every kind of salad you can imagine!

When it was time to harvest my broccoli and cauliflower, I researched how to roast vegetables. Roasting vegetables starts with garden-fresh veggies. I’ve roasted almost every vegetable in my garden and discovered delicious dipping sauces as well.

Of course, most people don’t want to live on vegetables alone. My garden-fresh vegetables are perfect on the grill, with burgers, pasta salad, or as wraps.

My long-term goal is to sustain myself as much as possible with my own garden, farmers’ markets, and very little store-bought food. This means making nearly EVERYTHING from scratch. You’ll find my recipes, gardening, and sustainability efforts here on BFJ.