Spring is most definitely in season. Temperatures are rising, and waking up in the morning to bright blue skies and chirping birds instead of cold winter darkness always gets me excited for the coming summer weather.
Last spring, I got creative and decided to grow herbs on my balcony so that I could have a fresh supply on hand for cooking at all times. They grew beautifully, tasted great, and were incredibly easy to maintain. This year, I endeavoured to expand my little at-home garden to encompass vegetables as well. I decided, however, that if I was going to grow vegetables and actually use them to eat and cook with, it would be wise for me to grow them organically. Thus, I set off doing a bit of research into organic gardening in an urban setting; I live in an apartment and don’t have access to land, but it turns out that doesn’t really pose too much of an issue.
I was able to find a farm right here in Ontario that offered a wonderful selection of heirloom organic and GMO-free seeds for growing vegetables and herbs. I’ll be growing all my plants from seeds this year to ensure a completely organic growing process, and hopefully be able to use all of my produce in recipes to come later on this year.
I look forward to including my experiences with growing food at home on the Canadian Macrobiotics blog, because what better way to connect with your food than to grow it at home yourself. Not only does this provide me with a way to control what kinds of fertilizers or chemicals are used on the plants, if at all, but it also provides me with a delightfully refreshing sense of self-sufficiency.
At the moment, I only have a few little parsley and basil seedlings growing. The rest of the vegetable seeds will be planted straight outdoors in late April and early May.