So this year I tried something I’ve never done before – actually attempt to grow vegetables and herbs and such to actually eat. I was inspired by Joy back in April with her One Pot Spring Garden. Now, mind you, she is lucky enough to have actually been able to start her mini garden in April, given her California home, but I printed out the directions and saved them until Memorial Day weekend to put together. If I was going to put time and energy into growing something, I wasn’t about to take the chance of killing everything off with a late frost! I faithfully watered that pot, set on our front porch for maximum sunnage. Okay. I’ll revise that. I faithfully watered it after I noticed it drooping every few days. And was very thankful for the days it rained to make up for my unintentional neglect. The herbs took right off, and we’ve been enjoying snipping off sprigs of parsley, basil, and marjoram here and there as recipes and dinner plans call for them. And a few weeks ago, after months of watching the little green tomato babies grow, and much later than Joy was able to enjoy her first tomatoes, we plucked off the first, beautiful, red, bug-free tomato. And that afternoon, I sliced it up, sprinkled it with a little kosher salt, and polished off the whole thing. And reveled in the deliciousness that is a true vine-ripened, home-grown tomato. It was lovely. And I’m really glad that I didn’t kill any of the plants in the pot.
