Sorry, server cannot load your data at the moment. Click here to try again.
You might interested in
Meet Chen @mytinyurbanfarm from Atlanta, Georgia, United States 🇺🇸 “I fell in love with growing my own food 7 years ago and have not looked back since. I am an engineer by trade and work in Information Technology where I spend my day at a desk in front of a computer. I love escaping to my garden to be embraced by nature.
Few years ago, I saw a short segment on CNN featuring the Dervaes family in Pasadena, CA. They live on a small city lot but were producing 6000 pounds of produce and nearly self-sufficient. This inspired me to try my hands at raising my own vegetables and I started my first raised bed at my house in spring 2012.
Around the same time, I was introduced by a friend to a documentary called @backtoedenfilm. This documentary inspired me to also try my hands at growing my own fruit and so I purchased a vacant city lot at the beginning of 2012 and converted it into an orchard.
I've also always been drawn to nature and I was becoming anxious about how our developed way of life was clearly destroying our Earth. I wanted to do something tangible to contirbute to its healing. The further I continued in my farming journey the more I realized that at its very essence farming is about caring for and cultivating nature.
My house is on a 0.2 acre lot and I grow in my sideyards and backyard. I also have a 0.55 acre vacant city lot where I grow fruit trees. There is simply nothing more rewarding than having yard-to-table access to fresh, truly organic produce year round and knowing that you are 100% responsible for the investment in your personal health and for the improvement in the health of the environment.
Growing one’s own food is the most liberating and rewarding of experiences. By utilizing permaculture techniques, everyone can generate local food production, improve self-sufficiency, and contribute to ecological healing, even in an urban environment. Be kind to your health and that of planet Earth. Join the yard-to-table movement to begin your journey towards healthy living and environmental stewardship!”
Meet Peter Barrett @cookblog from New York, United States 🇺🇸 “I’m a visual artist turned writer/photographer living in New York’s Hudson Valley. I’ve been blogging about my garden and the food I make from it since 2006, and I wrote and photographed “Project 258: Making Dinner at Fish & Game” about that James Beard Award-winning restaurant in Hudson, NY, which was published in 2017.
My mother and her parents had gardens; some of my earliest memories are of “helping” my mom in hers by eating peas straight out of the pods. Homegrown produce was central to many of our meals, and my grandfather taught me to make lacto-fermented dill pickles.
In addition to the pleasure of working outside in the dirt, and the impeccable quality of the produce, a garden is also a powerful teaching tool for children. Biology, ecology, botany, entomology, life cycles, seasons, a healthy work ethic: gardening covers a lot of ground both figuratively and literally. And above all, kids who garden learn to love vegetables, to understand how good they taste and make you feel.
When we moved to this house four years ago, I tore out the entire front yard to put in the garden. It’s 55x75 feet with 28 of 3x12 foot beds, four perimeter beds for fruit, asparagus, and rhubarb, and a large area next to the house for fruit and perennial herbs.
As much as possible, I save seeds because over time they adapt to my garden and perform better. When I buy seeds, I mostly look to local sources like the Hudson Valley Seed Company and Fruition Seeds. I practice no-till gardening; every spring I top-dress every bed with a couple inches of compost amended with rock powders and then plant directly in that.
I designed this garden to be easy to maintain despite its significant size. It mostly is, though I get behind on my chores sometimes. But I think of it as my gym membership, and try to get out there every day to work and observe and pick. The quality, the depth of flavor that comes from food this fresh must be tasted to be believed. Growing food at this level has made me a very good cook, and given me something to write about. As a result, over the last decade a new career path opened up for me.”