This suburban garden produced more than I could consume. There's only so much you can eat! I let much of it go back to the earth and toward soil building. I also shared a lot of it. Before I ended up moving I was considering starting a small CSA out of my backyard. As a trial I started bringing a box of veggies to my sister at least once a week for several months. She got to try out new veggies and I was rewarded with the satisfaction of sharing.

I shared veggies and herbs with many friends and family. All in all I am thankful to mother nature for providing so much abundance... all I had to do was let go of control of where plants should grow and how they should grow and she showed me what they wanted.

I spent roughly two years working in this garden.

From the failed attempt to grow veggies, followed by sheet mulching all the grass with a permaculture twist, followed by a shower of abundant vegetable and herb harvests. This post is proof that a gardener rookie can grow lots of veggies with a little effort and trusting and letting go to mother nature.

I'll take you through many of my firsts and my larger harvests month by month. Let's go!

More posts in this series:

Part 1: From Grass to a Vegetable Polyculture
Part 2: How I Used Pioneer Veggies to Build Healthy Soil
Part 3: A Permaculture Consultation for A New Garden
Part 4: Celebration of Abundance! Epic Garden Harvest

Year 1: August

First zucchini ;)

Figs from the tree I dug out of my friends' backyard. They were re landscaping and didn't want this young fig tree. I happily dug it up and ended up transplanting it twice. Turns out the fig is amazingly resilient and extremely fast growing.

Basil, first tomato and zucchini

First carrots, tomato, tomatillo and various herbs: Chicory, basil, parsley, thyme, oregano

Year 1: September

Tomatillos

More herbs including sage now.

Year 1: October

Carrots, fava leaves & chicory

Year 1: November

Greens, abundant greens! Including Chicory and Radish greens.

Parsnip, purple green beans, basil, oregano, squash blossom, various greens.

Carrots, parsnips, daikon radish, black radish, herbs

Chicory and other greens

Chicory, radish greens, young bok choy, young kale, fava leaves, basil

A happy gardener's breakfast sandwich

A green bouquet!

Breakfast salad

Radish greens, lettuce, chicory, swiss chard, kale, bok choy

Year 1: December

Lettuce, fava leaves, kale, bok choy, fennel leaves, kumquats, chicory, collard greens, yarrow leaves, radish leaves

Year 2: January

Into a nice salad!

Sauteed greens

Budding peas

Turnips, lettuce, kale, chicory, garlic leaves

Into a delicious veggie salad with homemade bread

Kale, lettuce, turnips & greens, chicory

Huge turnip!

Year 2: February

Young fava beans, peas, kumquats & lettuce

Into a delicious garden salad

Parsley, chicory, fennel, kale, rosemary, thyme, turnips, peas, sage, black radish, swiss chard

Year 2: March

Fava beans, fennel, chicory, kale, parsley, rosemary, turnips

Into a delicious veggie curry!

You a-peas me!

Lettuce rejoice!

We might need a bigger bucket for the lettuce and chicory

Get the grill ready for searing the veggies

Fennel leaves, parsley, fava beans, kale, garlic leaves, oregano, thyme, yarrow leaves, lettuce, chicory

Your roots are starting to show! Turnips and chicory roots

Year 2: April

Fennel, chard, kale, turnip, garlic leaves, fava beans

Year 2: May

Huge black radish

Kale, chard, fava beans, garlic leaves, yarrow leaves, sage, thyme, mint, fennel leaves

Year 2: July

Broccoli greens, chard, green fennel seeds (delicious!), first onion, first corn

Year 2: August

All the herbs harvest, probably for a chili.

First of the garlic harvest

Year 2: September

Young sweet potato

Year 2: October

Ready to prepare a family meal. Collard greens, fennel, kohlrabi

Year 2: November

Swiss chard: perpetual spinach and fava leaves

Year 3: January

CSA delivery for sis: Fava leaves, mint, lemon grass, green peppers, celery, collard greens, possibly more hidden from view!

Buddha's feast with first harvested broccoli

Minced lemongrass ready for curry

Year 3: February

Fava beans, monster carrot, kohlrabi, and fennel

Year 3: March

Artichokes galore!

Tip: you can make a tea from artichoke leaves

Peppers spice up your life and add vibrancy to the garden.

It all started with just a few seeds!

When it was time to move it was hard to say goodbye to the garden because I had so much love for it. It gave me so much joy. But it was easy to leave the garden because it had taught me to appreciate nature and food so much more and I knew I would take that with me wherever I go. And I knew there would be more gardens in my future!