Celebration of Abundance! Epic Garden Harvest - My 2nd Suburban Garden - Part 4

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

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First zucchini ;)

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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.

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Basil, first tomato and zucchini

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

Year 1: September

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Tomatillos

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More herbs including sage now.

Year 1: October

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Carrots, fava leaves & chicory

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Year 1: November

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Greens, abundant greens! Including Chicory and Radish greens.

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

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Carrots, parsnips, daikon radish, black radish, herbs

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Chicory and other greens

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

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A happy gardener's breakfast sandwich

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A green bouquet!

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Breakfast salad

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

Year 1: December

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

Year 2: January

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Into a nice salad!

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Sauteed greens

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Budding peas

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Turnips, lettuce, kale, chicory, garlic leaves

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Into a delicious veggie salad with homemade bread

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Kale, lettuce, turnips & greens, chicory

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Huge turnip!

Year 2: February

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Young fava beans, peas, kumquats & lettuce

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Into a delicious garden salad

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

Year 2: March

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

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Into a delicious veggie curry!

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You a-peas me!

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Lettuce rejoice!

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We might need a bigger bucket for the lettuce and chicory

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Get the grill ready for searing the veggies

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

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Your roots are starting to show! Turnips and chicory roots

Year 2: April

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

Year 2: May

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Huge black radish

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

Year 2: July

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

Year 2: August

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All the herbs harvest, probably for a chili.

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First of the garlic harvest

Year 2: September

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Young sweet potato

Year 2: October

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

Year 2: November

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Swiss chard: perpetual spinach and fava leaves

Year 3: January

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

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Buddha's feast with first harvested broccoli

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Minced lemongrass ready for curry

Year 3: February

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Fava beans, monster carrot, kohlrabi, and fennel

Year 3: March

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Artichokes galore!

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Tip: you can make a tea from artichoke leaves

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

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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!

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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


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