Eat (very) Local

There’s not much that can compete with the flavorful burst of a cherry tomato off the vine, especially if it’s a plant you’ve grown and nurtured yourself. The same applies to homegrown string beans, peppers, and kohlrabi. Then there’s the convenience: Walk out your back door and snip some basil for pesto, oregano to add to pasta, or chives to chop into your salad. Growing edible plants — even if it’s just one or two of them — is incredibly rewarding.

Whether you’re gardening on a high-rise balcony or on acres in the country, and whether you’re growing a single parsley plant or a multiple-row vegetable garden, you’ll need to consider the where, how, when, and what of your plantings.

Read more: Do Try This at Home: Eat (very) Local | visitPA

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