Have you ever wondered what it would be like to turn your whole garden over to growing vegetables?
I came across this example while reading the Saturday Guardian newspaper. Charlotte Mendelson transformed her patio into a garden larder. I hope you enjoy the following extract. There's a fuller version on the Newspaper's website and the author has also written a book chronicling the project.
I grow more than 100 things to eat, including eight or nine types of tomato, five varieties of kale, three kinds of raspberry, various sorrels, 10 kinds of lettuce and a few flowers, all edible
If you are a frustrated enthusiast-in-waiting, with only a tiny growing space, or nothing at all; if other people’s gardens, let alone gardening books, intimidate you; or if your only interest in plants is in eating them, you are not alone.
This is my confession: my comically small town garden, a mere six square metres of urban soil and a few pots, is not a scented idyll of rambling roses, or an elegant, if overstyled, space in which to drink prosecco. It is a larder in which I grow more than 100 things to eat, including, in an ordinary year, eight or nine types of tomato; five varieties of kale; three kinds of raspberry, red and gold; various sorrels; globe, Jerusalem and Chinese artichokes; 10 kinds of lettuce and chicory, and another 10 of Asian greens; seven or eight types of climbing bean, mostly Italian; about 50 herbs and a few flowers, all edible. I make salads with 20 or 30 different leaves; and I harvest, sometimes by the teaspoonful, juneberries, wild strawberries, tame strawberries, blackberries, wineberries, blueberries, loganberries, gooseberries, cherries, grapes, rhubarb, apples, figs, quinces and every conceivable currant.
I love this story of a creative transformation that's both practical and healthy.
The #EdibleFormby project team based at the Formby Swimming pool also show, no matter how small a garden is, it can be a successful source of a range of freshly grown vegetables.