With times as they are in this economy, having vegetables and herbs grown at home can really stretch a budget.  I’ve been spending a lot less at the grocery this summer with the produce from my garden as a supplement.  We’re fortunate to have room in our yard to have a sizable garden, but you can grow your own fresh organic vegetables in containers very easily. 

I like to set up a drip irrigation system for my container garden, ala my husband, since plants do much better if they are on a set watering schedule.  We feed them regularly, as well, and nip off dead or yellowed leaves.  I recommend tomatoes in sunny locations, whether upright or hanging ones.  There are so many different types of tomatoes you can choose from, too, and a plethora of recipes that can accommodate this versatile veggie.    

Some of the benefits to container gardening, aside from the fresh produce are:

 - bugs and slugs are virtually non-problematic

 - weeds are usually not a problem either

 - you can have as many as you can fit or as few as you want to deal with

 - almost anything can be used as a planting container, as long as it holds soil and has adequate drainage

 - potting soil can be used with confidence, since they have the proper pH balance

 - containers can be brought indoors when the weather turns cold so you can prolong your growing season

 - container gardening beautifies your patio, porch or balcony with color and foliage

 - even small, tight spaces like as window sills and steps can be utilized to grow herbs

 - they love the compost that you've, hopefully, been making!

Happy Composting!

The other day, I was reading the book "Grocery Gardening" (2009 Cool Springs Press) by food and garden writer Jean Ann Van Krevelen and her co-authors.  It speaks to the frugal gardeners about planting, preparing and preserving garden produce.  I believe I've said before that while I love my fresh from the garden vegies, I haven't done much in the way of preserving that produce.  So far I've left that up to my sister-in-law and mother-in-law.  They are pros at canning and freezing!  No, I really don't leave it all up to them, but volunteer to help in other ways while they're preserving.  But this year, I've vowed to at least do my own freezing, and this book has me motivated!

What really piqued my interest in “Grocery Gardening” was a discussion about vegetables and herbs that have double functionality, providing twice the benefit from growing them!  My very favorite vegetable discussed in the book is beets and beet greens.  Sometimes I think I love the greens more than I do the beet, but they're really good paired together with a little sautéed onion and just a touch of bacon grease.  Yum!  Chives are another favorite, partly because they are so easy to grow and, being perennial, come back every year to bless your garden.  Use the chives all through the growing season to flavor your recipes, but don't neglect the flowers in Spring!  Clip those lovely purple flowers young and tender, rinse and pull apart into separate florets, then toss with your favorite salad.

Some of the other plants listed as twice as nice are:

• Garlic and garlic scapes
• Cliantro and coriander
• Dill weed and dill seed

Fennel was listed as a TRIPLE duty plant since it has fronds, seeds and bulbs that can all be used and enjoyed in different ways.  You might try looking up a recipe for Braised Fennel online - look for one that includes grated Gruyere cheese for a really yummy treat.