A Slow Start to Sustainability

Ok, I’ve been bad. In an attempt to save energy and resources this summer, I decided to grow my own vegetables and herbs in my backyard, but I haven’t made any progress on my garden. Still it sits in the backyard, covered with a thick layer of dried-out soil and debris that accumulated over the winter months. I simply haven’t had the time to get out and buy plants, clean out the garden, and till the soil. Unfortunately, I know that every day I wait to get started is a lost opportunity to reduce the energy, water, and agrochemicals used to grow the food I eat. Recently, however, I have taken the first initial step. After a bit of browsing around at my local Home Depot, I settled on an array of tomatoes, yellow squash, basil, cucumber, zucchini, hot peppers, red and orange bell peppers, and chives. With my inexperience at gardening in mind, I primarily chose plants based on the ease of the care required to grow them. Feeling a little adventurous, though, I also bought a honeydew plant, despite having been told that the melons are harder to grow.

I look forward to the coming week, over which I will clear out the garden and start planting. I am happy to report that, so far, growing my own vegetables seems a simpler process than I originally anticipated. Once I plant the vegetables and herbs, I just have to periodically water the plants and check for bugs. The sooner I get this garden going, the sooner I’ll be able to enjoy safer produce grown with less energy and resources.

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