As Spring approaches, I start thinking about my garden — and I’m guessing I’m not alone.
Our family has always grown something. From tomatoes in big pots on our apartment balcony years ago to the square-foot garden we have now and continues to evolve with our family.
For me, gardening isn’t just about fresh food. It’s about connection to my environment and self-sufficiency. Even though we don’t produce enough to be self-sufficient, I believe that it is a life skill that I could expand to that level should I ever need to.
I grew up with a family garden. Every year, my dad would plan and plant it out. Rows were marked, seeds were tucked into the soil, and we kids were enlisted to help — planting seeds, picking vegetables at the peak of freshness, preparing the harvest for meals. I remember snapping green beans, grumbling as kids do, never imagining I’d one day be planting and snapping beans in my own kitchen.
My mom was the one who transformed the harvest. She froze green beans, canned tomatoes, and made jam from the cherries off our tree and the grapes from our arbor. The garden didn’t end when summer did — it carried us into winter through jars, freezer bags, and shelves lined with the results of all that work.
And then there were the neighborhood sweet corn days. Our farming neighbor planted extra sweet corn for several families. At harvest, there would be a giant bonfire between our house and the next-door neighbor’s with a huge black kettle balanced on top, water boiling. The farming family would fill their pickup truck at the field and bring it over arrived, piled high with corn. It was an all-day event — husking, boiling, cutting kernels off the cob, bagging everything for the freezer.
Us kids? We were mostly climbing on the truck bed, shucking corn, slathering hot ears with butter, and eating until we couldn’t anymore.
I also have fond memories of backyard raspberries. I remember picking berries in my grandpa’s backyard and having containers of raspberries brought to our house to share. Raspberries still feel like an intergenerational tradition and treat to me. And not just raspberries, but black-raspberries. Black-raspberry pie reminds me of my great-grandma and great-aunts. Family gatherings just weren’t complete without their black-raspberry pies.
Last year, we received blackberry canes from a friend. I’m so curious to see how they wintered over and what they’ll do this spring. This year, I’m hoping to add a couple currant bushes. My grandma used to make currant jelly. We’re starting to lean into perennial fruits that make good use of our space and gently support the family budget.
Our square-foot garden currently includes perennial herbs — lavender, sage, thyme, and oregano — plants that return year after year. I love having herbs for tea and seasoning without needing to replant them annually. We still reserve space for annual favorites though — beans (using seeds saved from my deliveries through Rancho Gordo), basil, cucumbers, and whatever else the family is excited about that season.
We also participate in a CSA, which is honestly more consistent than my hobby-level gardening efforts. But even so, I deeply appreciate being able to use our own small space for feeding the family as much as we can.
Garden Planning
If you are getting ready to plan your garden for this year, whether it is large or small, here are some tips:
🪴 Plan your space wisely.
Consider sunlight, drainage, and spacing. Use raised beds or containers for small spaces. Rotate crops to maintain soil health.
🪴 Map for companion planting.
Be intentional about where vegetables, herbs, and flowers go. Choose seeds suited to your climate — cool-season crops like lettuce and peas thrive early, while tomatoes and peppers need warmth.
🪴 Start seeds indoors & stagger plantings.
Give yourself a head start and plan for continuous harvests instead of everything ripening at once.
A well-planned garden maximizes space, minimizes pests, and sets you up for a beautiful, bountiful season.
For me, though, it’s also about carrying forward something I didn’t fully appreciate as a child — and now treasure as an adult.
Varying Veggies 