How does your garden grow?

The garden was planted a little over a month ago, and I’m amazed at how fast things have grown. Since this is the first garden I’ve ever had, I don’t have a point of reference for plant growth patterns; I suppose they’re growing at typical rates that just seem fast to me.

The arugula is ready for harvesting, so last week we had a peppery arugula salad with pear, prosciutto, goat cheese, olive oil, and honey. It was great to be able to pick a few dollars worth of produce that started out from a $2.00 seed packet.

The red cabbage and cauliflower leaves are as big as my hand; they’re in the front of the first box. Carrots and rainbow chard, also in the first box, will probably be ready in two to three weeks.

There are five tomato plants, and one has about six tomatoes growing on it. The others are starting to bud and should be bearing fruit soon. One of my favorite scents is a tomato plant (or a tomato fresh off the vine); I find myself lingering by the tomatoes when I water the garden, and will rub one of the leaves to help release the scent.

I’m excited about the fennel. A single organic bulb is around $4.00 at the grocery store, so growing it in the garden saves money. The fronds look like a miniature forest right now.

The cucumber plants are flowering, and one of the pepper plants has flowers and the start of a promised mammoth jalapeno, according to the plant name tag.

The zinnias are getting taller, and are even more vibrant than ever.

I use a watering can and water from the cistern at the bottom of the raised beds to water the plants. Reusing rainwater in the garden means less fresh water is used outside (as long as the cistern contains water; the hose has been used as backup a couple times). I’ve come to enjoy being outside watering and tending to the garden--it’s calming and has made me pay attention to the soil, the progress of plant growth and the condition of leaves/vegetables, and insects that inhabit the raised beds. It's a whole new ecosystem to learn about and explore!

In the kitchen

Out of all the rooms in the New Norris House, the kitchen gets the most use. The majority of our meals are eaten at home, so when it’s time for breakfast, lunch, dinner, or a snack we head to the kitchen. Every day we use the cabinets, cooktop, counter, sink, and fridge—and have the added bonus of the view from the window on each visit. I love the design and layout of the kitchen, and know I’ll miss it when our time here is up.

fridge and freezer are on bottom right

The appliances in the kitchen as it was designed are an undercounter refrigerator and freezer, and a cooktop and oven. These serve basic food storage and preparation needs. Two appliances that are often considered essential in kitchens today are a dishwasher or microwave—we have neither, which means less energy use. But, there are times that the immediate conveniences offered by a dishwasher and microwave are missed. Washing dishes by hand and reheating leftovers on the cooktop both take more time and some planning.

making chicken with herb-roasted carrots and potatoes for dinner

The undercounter refrigerator and freezer not only fit the design scheme of the kitchen, but also use less energy than full size models. Previously, we had a full size refrigerator with a bottom freezer—another convenience. For two people, a full size fridge is more than adequate, but we were skeptical about how we’d be able to fit groceries in a much smaller space. It turns out that we’re able to store a week’s worth of food along with the essentials that are always in the fridge (salad dressing, mustard, jam, etc.). We discovered that removing the bottom wired shelf allows half gallon cartons to stand up, and also frees up access to a built-in shelf in the back which provides more storage space.

a peek inside the fridge

The only problem we’ve experienced with the fridge is moisture build up on lettuce/spinach leaves. After a day or two, the leaves have so much moisture on them that they turn soggy and limp. We’ve tried adjusting the temperature, different storage containers, and different storage methods, but haven’t found a solution yet (any ideas to try are welcome!).

It’s time for lunch, so I’m off to the kitchen!