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Organic Chef Tom's Organic Urban Gardening
Organic Chef Tom's Asian pear tree

Organic Chef Tom’s

Urban Garden

Our family garden space is very small. We have taken advantage of container gardening to supply us with plenty of tasty, organic veggies throughout the summer, fall and even into the early winter.  This summer we have already harvested enough garlic to nourish and flavor our meals until the next harvest. 

So far this season we have enjoyed a nice cornucopia of organic: strawberries, collard greens, kale, swiss chard, arugula, zucchini, yellow squash, lettuce, tomatoes and cucumbers. There’s also oregano, parsley, thyme for seasoning summer salads, dressings and veggie sautes and fresh peppermint for cool tea. We are awaiting red peppers, napa cabbage, cantaloupe, and more fall greens. We have an Asian pear tree that we’ve managed to salvage a dozen or so pears from the neighborhood squirrels.

For a colorful touch we have echinacea flowers (cone flowers) which I will turn their roots into tinctures every three years (for immune protection during cold season.) This year we had an exceptionally beautiful oriental lily flower that was taller than me, over 8 foot tall with 12 flowers that were about 6 inches diameter.
 

Debi has been documenting the growth, blossom and harvesting of our garden this year through photographs. We hope that you enjoy taking a look and listening to our urban gardening adventure. I will sharing gardening and harvesting tips as well as tasty organic recipes like my Cool Cucumber Salad.

Photo: debi athos

Organic Chef Tom

Organic Chef Tom

© Organic Chef Tom’s Urban Garden 2015  All rights reserved

Tradional Umeboshi Vinegar is one of Organic Chef Tom's Favorite seasonings!

Emperor’s Kitchen Traditional Umeboshi Vinegar is one of Organic Chef Tom’s favorite salad seasonings

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