“I grow a veggie garden each year,” Kerri wrote in an email to Magna Wellness. “It’s good for the kids, reduces food costs, and it allows us to eat organic.”
Kerri orders heritage seeds from Salt Spring Seeds and begins her planting indoors. “I start my plants in little paper cups with a slit on the bottom and put them in a tray for easier watering.” Once the weather agrees, she transplants them to her outdoor garden.
Kerri grows herbs, like chives, parsley, sage, basil and thyme, in a container-garden on her small balcony.
As for her backyard garden, she chooses hardy, easy-to-grow vegetables, including lettuce, broccoli, cabbage, carrots, onions, peas, and tomatoes, just to name a few. “I have tried others, but these have been the most successful for the least amount of work,” she explains. “Not that I’m lazy, but I don’t have a green thumb or a lot of time.”
“If you grow enough, you can always prep and freeze it for use during winter in stews, soups, chili, pasta sauce, or host a family barbeque at the end of the summer to share the harvest.”
Visit the following websites for beginner-gardening tips: