I was cooking a basic little meal for the two of us last night and, as usual, I took a moment to think about the homegrown content in that meal. I do this almost every time I cook, as there's always something from the garden in most evening meals. Here's what was homegrown last night.
It's no fantasmagoria of self-sufficiency, it was just a typical night. The potato salad (shop-bought spuds) included homegrown radish and green onions (shallots), and the tomato salad was homegrown cherry tomatoes plus homegrown basil. The fish that I grilled came from the fish shop.
I can't remember how many times people have asked me if I grow all the crops I eat at home. The answer is always "no, I'd need an acre to grow all our own food, and it would be a full-time job to keep up the supply."
Instead, all I like to do is grow enough edibles in my garden to have some homegrown content in most meals I prepare. Herbs often fit that bill, but it is nice when vegies get to be the star turn.
And that's what most backyard food gardens are all about. A bit of homegrown content, the occasional star turn, rather than the self-sufficient organic farmer fantasy.
