One of our favorite parts of cooking is using vegetables that we grow. On the houseboat, garden space is obviously limited, but we have a couple big boxes on the back porch that my dad made us, a ton of big pots, and some space in a raised bed in the lawn off the dock. Vegetable gardens are extremely rewarding, and I’m writing to encourage everyone to try it on whatever scale they can manage. If you live in the northwest, it’s time to start now. My friend Nick Guilford owns and runs Sunseed Farm with his partner, Yarrow, and their new baby. They grow tons of organic berries (the farm opens up to U-pick berry picking later in the season) and vegetables that they sell at the Bellingham farmer’s market all summer. But in the spring, Nick heads south to Seattle with a truck loaded with organic vegetable starts. I worked at his Farmer’s market booth last year, and filled my garden with Sunseed veggie starts, and my little garden pumped out more lettuce, kale, sorrel, cabbage, collards, kohlrabi, tomato, pepper, eggplant, basil, zucchini and herbs than I ever thought it could. Starting next Sunday (April 4th), Nick is going to be at the West Seattle Farmer’s Market and I’m going to be manning the Sunseed booth at the Ballard Farmer’s Market.
Here are some pictures from my little garden last year with all its Sunseed starts:
Anyway, this is all to say, I hope that you have started planning your spring veg, and if you are in the Seattle area, I hope you come say hi to me at the Ballard farmers market or to Nick at the West Seattle farmers market. We’ll be posting our favorite ways to prepare some of the lesser known veg that grace the Sunseed shelves, like chocolate mint and sorrel, throughout the season. Here are a couple of my favorite gardening places to go online: Sunseed Learning Center; Diggin Food. Happy planting!