Kathryn Stedman

Home Grown Country Life: 10 vegetables you can grow now, eat sooner

Approx Reading Time-10Let’s face it. Given the opportunity, we’d all prefer to grown our own vegetables. Unfortunately, most of us are not afforded the space. But, space schmace.

 

 

 

If you have a large garden, you can indulge in growing a large variety of produce. However, not all of us enjoy that luxury – of both space, and time. For those who have a small area of balcony or shared yard and want to produce their own produce, the good news is there are plenty of plants to choose from.

Here is my list of plants which actually work for you.

 

Silverbeet/Swiss chard

Everybody should have this in their garden. You only need a few plants per family, and they will continue to produce for years. They are easy to grow and are very hardy. You don’t pull the whole plant out, you just pick the outer leaves. Five coloured heirloom mix is available, and looks very attractive both in the garden and on your plate. Can be used in salads, as spinach, and is great in juices and in green smoothies.

IMG_2981

 

Kale

We all know the health benefits of kale. Kale is part of the cabbage family, and like silverbeet, you don’t pull the whole plant up, you just continue to pick the outer leaves and it continues to produce for a long time! There are several different varieties available. Kale can be used just like silverbeet (i.e., in salads, cooked, juiced, blended) but cabbage moths also love kale, so don’t forget to net them.

 

Herbs

Seasonal herbs are always worthwhile. They don’t take up much space and they can add flavour to any meal. We have all followed a recipe before that has required half a cup of parsley, or a handful of chopped mint etc, and you buy a bunch of herbs, and the rest turns yellow in the back of the fridge.  A small bunch of packaged herbs at the supermarket can cost more than herb seedlings, which once planted will produce for some time. If they are in the garden, you will use them and you can save a lot of money.

 

Asian greens

Such as pak-choy, bok-choy etc. From seed to table, it can be as little as six weeks. If you sow a small amount of these regularly you will never have to buy them again. They have to be one of the easiest vegetables to grow and seed save from. Great in Asian dishes such as stir-fries, and leaves can be used as a spinach substitute, or in green juices or smoothies.

slide3

 

Lettuce

The leafy, green non-hearting varieties of lettuce can have the outer leaves picked and the plant will continue to produce. Sometimes all you want is two leaves for your egg and lettuce sandwich…you can always have a fresh salad from the garden and it won’t cost a cent, and there is no wastage. Again the key is planting a few seedlings at regular intervals to get a slow and steady supply. In temperate areas, lettuce can be grown all year.

 

Snow peas/Sugar snap peas

Planted at the beginning of the cooler season, they make good use of your vertical space and will continue to flower and produce pods until they reach their full height. Each seed planted can produce around 200g of pods – therefore if you plant 20 seeds, your yield could be as much as 4kg of pods! The beauty of growing your own is they don’t all arrive at once, they will be given to you gradually over a month or so and nothing will go to waste. Great eaten raw, or in stir-fries.

 

Cherry tomatoes/Grape tomatoes

Small tomato varieties are often prolific and will give you loads of fruit over the warmer seasons, and again will make use of your vertical space. Even when less than a week out from winter, my tomatoes still grow, following an unusually warm autumn/fall.

 

Shallots/spring onions

Again, different varieties of these can virtually be grown all year long. They don’t take up much space and it is so handy to be able to dash to the garden to pick the few shallots that you need to perk up a salad or stir-fry, without having to buy a whole bunch.

IMG_2977

 

Heirloom beetroots

I’m able to grow these all year round. Dedicate a whole bed or sow a clump, depending on your need. Great for grating into salads, roasting, juicing (bulb and leaves), pickling, preserving or making into delicious relishes and chutneys. The young leaves can also be harvested to use in salads. A very versatile plant.

heirloom beet

 

Spinach

So useful and easy to grow. Baby leaves for salads, or leave to get bigger and use in cooking (think spinach and ricotta pie, spinach and cashew dip, pasta sauces, quiche etc). Great to use in your daily green smoothie too if you’re into that kind of thing.

 

hgcl_logo (1)

 

Kathryn Stedman

Wife, nurse, mother and maker of things. On a journey to self sufficiency. Family and the edible garden. Hopefully keeping it real. Also creator and writer of http://thehomegrowncountrylife.com . Check out @thehomegrowncountrylife on Instagram for daily homesteading inspiration.

Related posts

Top
Share via