Victory Garden on the Golf Course
Every
gardener has their own story on how or why they got started gardening.
I have fond
memories of long summer days at my Granny’s. She had a BIG garden. My sister
and I were always Granny’s little helpers. Of course, she was also a wonderful
cook.
I migrated
from flowers to herbs and most recently to veggies. I love fragrance and ran
across a clearance herb book. It listed many herbs that could be grown indoors.
I thought that would be a great idea to grow good smelling herbs to freshen the
house over the winter. When spring came, I transplanted them outdoors.
I toyed with
adding veggies, but wasn’t sure how that would work out, living on a golf
course! We don’t have a big yard and we couldn’t till up the back yard to put
in a garden. It also had to meet the
landscaping requirements of the golf community.
I decided to
try it out, incorporating vegetables and herbs into my flowerbed. Our concerns
were diminished when the golfers began complementing us on our “flowers.” It is
amazing how much you can grow in very little space and how great it can look!
Through my
trials and tribulations of learning to garden on my own, I imagined my Granny
looking down at me with that twinkle in her eye and a huge smile, laughing
along with me. I know she would be proud
of what a little gardener I have become and how much we get from our little
patch of land.
I wanted to
grow veggies like my grandmother did, the old fashioned way without
chemicals. I read a lot of magazines and
books to learn how to grow organically in the small space available in the
flower garden and pots on the patio.
I intersperse
our vegetables and herbs with our flowers.
Not only does it look beautiful, but the flowers attract the pollinators
that increase the amount your vegetables produce. I plant my cabbages and peppers with petunias
in pots that we use on the patio and line the border of my vegetable garden
with day lilies and marigolds.
Petunias with
Peppers on left, with Onions on right
I have
learned you can grow healthy plants without chemicals. The “bad” bugs came the first year. It took a couple of years for the beneficial
insects to proliferate to keep the “bad” bugs under control. I even learned companion planting and simple
crop rotation to help with diseases and keep pests down.
We grow the
basic herbs; herbs are so easy to grow. Oregano,
basil, rosemary, thyme, savory, basil, chives, borage, salad burnet, dill,
garlic, mustard all live happily.
We grow all
the produce we can eat and have much left over to put away for the winter. Tomatoes, peppers (cayenne, Ancho, Jalapeno,
Pimento, sweet peppers), zucchini, eggplant, cucumbers, lettuce, chard, French
sorrel, purslane, onions, broccoli raab, sunflowers, Fava beans, strawberries,
cabbage. I struggled with broccoli, the
rabbits were eating it as fast as it grew! The green rabbit fencing that I put around each
broccoli plant is now keeping them at bay.
I use many
compact or dwarf types so they will not over power the small garden space or
pot. I have found that lettuce, hot
peppers, cabbage, and zucchini all grow very well in pots. I do succession planting for lettuce to have
lettuce spring, summer and fall.
I even bought
a NatureMill composter so that I can compost in the garage. Between composting and recycling, we have
very little that has to go to the landfill.
I learned to
can a couple of years ago to put up all the extra tomatoes we had. I also put up a few jars of sugar free fruit
using pectin and stevia.
I learned to
blanch and freeze greens, peas, and beans.
To dry herbs, garlic, harden winter squash. To make and freeze pesto with our extra basil
and parsley, make pickles. We even get
raw milk from a local farmer and make cheese and yogurt from any we don’t
drink.
As I got
started gardening, other family members wanted to get started on their own and
were asking many questions. To help
guide them and to keep track of what was happening in the garden, I started my
own blog and called it “Victory Garden on the Golf Course.” I named it after the victory gardens grown to
help the WWII effort. I think we are in
a similar situation today; our country needs our help in battling the war on
ill health. We can grow our own food in
small spaces. It is more nutritious, it
takes so much less energy, can be grown with zero chemicals, and is so
convenient to be able to walk right out your door for your dinner.
I love being
able to get others gardening as well. I
was given an Egyptian walking onion from a B&B in Kansas. It is a perennial that grows great in a pot
or the ground. It puts on bulblet tops
every June. This year, I took all of
them to a woman’s breakfast we were having at work (I am an engineer). I was blown away by the interest and
enthusiasm of these hard-working women on growing their own onions.
I believe the
tide has turned and growing your own and eating nutritious food. It is so heart warming!
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