We decided to take the concept of a Victory garden and put it into practice in our own backyard.

Garden in summer '09; green beans, tomatoes and cucumbers growing

The idea of a Victory garden dates back to the early 1900’s.  These gardens were also called war gardens or food gardens for defense. Vegetable, fruit, and herb gardens were planted at private residences and public parks in the United States, United Kingdom, Canada and Germany during World War I and World War II to reduce the pressure on the public food supply brought on by the war effort.

Choosing Fresh and Organic

While there is no public food supply pressure like there was earlier last century, I was getting a little tired of my vegetables not being as fresh as I wanted them. And I was unhappy with having to cut down on the quantities I was using to save up for other dishes. What’s more, buying wilted herbs just seemed wrong!

After much research, we felt a “victory garden” would give us the opportunity to save some money not only from the trips to the grocery store, but also on the produce we could get right from our garden. We wanted fresh and convenient produce, and the victory garden seemed like the perfect solution.

Taking the Plunge, Buying Seeds

Thyme

My husband and I embraced the challenge of making our own vegetable and herb garden. I was excited about the idea but never thought I would have a “green thumb,” yet I embarked with courage and determination. I bought seeds from an online supplier with excellent reviews and decided to give it a try. Last spring I paid maybe $4 per package of seeds (about 15 seeds each), and bought four varieties. I also bought tomato, green bean, cucumber, and herb seeds. By the end of the summer, the pepper price was $3.99/lb. I was harvesting approximately half a pound of peppers every other day. We had bunches of fresh herbs. Some of my friends and family have enjoyed the fruits of our garden!

Creating a Garden in Our Little Backyard

Broccoli (big leaves), dill, and glimpse of carrots on side

We did not have a large backyard, so I started googling a way to create a garden in a small space.

Our soil is also not the best since we live in Florida, so I did not want to plant straight into the soil. As I searched, I soon found “square foot gardening.” I did a lot of research and began laying out our plans.

My husband, handyman that he is, set a weekend aside to work on it. He built our boxes with the help of our three kids (6, 4 and 2-years-old). Kids help with little things like laying out the cardboard for the bottom of the boxes, standing on the wood as daddy hammers the boards together.

We also had invested in small gardening tools for the kids at a local gardening store and rubber boots.  We created our own soil mix with peat moss, black cow compost, mushroom compost and vermiculite. It was important to us that our kids learned and helped as much as they could, so they would enjoy it as much as possible.

No Starter Trays or Warming Lamps!

Close-up of the broccoli, which flourished. Getting ready to harvest a huge crop of it.

We did not buy starter trays or warming lamps to start our seeds. We used cardboard egg trays and just a regular lamp.  I planted them in phases; first vegetables, then herbs, depending on the germination time and when they should be set out.

I found it exciting to see our first seedlings come out. It was such a great teaching moment for the kids! They were so excited they helped with the transplanting when the time came and finally set them out in the garden. It seemed like it took forever for them to produce, but I have enjoyed every minute of it.

Going Organic

Green Beans

We had plenty of vegetables, and since we focused on the organic approach and did not have to worry about pesticides, my kids could eat them right from the garden. Their favorites were green beans and banana peppers–of course with ranch dressing!

Herbs Galore and a Minty Favorite

My own personal favorites have been the herbs. I love cooking with herbs! I give a lot of my dishes their flavor by using herbs and a touch of pepper, onions and garlic. I have taught my oldest daughter what each herb looks like, and how to cut what we need, when we need it! She is excited to be part of the cooking process. Her personal favorite is mint; she likes to cut and eat it. When I told her we were planting mint she was so excited. Then the sprouts came out and she said, “Where are the white things we eat?” (Like from a wrapper!!!) She enjoys walking around and chewing on the leaves!

Less  Salt, More Flavor

Rosemary

With herbs I can use less salt and other seasonings and bring some great flavor out of my dishes. Chives on mashed potatoes! Dill on Cedar Plank Salmon!  I have made my own pesto sauce! I had so much basil that I have frozen several batches of pesto sauce to use throughout the winter.  My parsley is doing great even in the midst of this cold Florida winter (yes it gets cold in North Florida, we had several days of below 32F nights) and I have taken advantage of that blessing to make Tabbouli, whenever I feel like it!

I am sharing with you one of my favorite recipes. Enjoy!

Tabbouli (Lebanese Salad)

by Lisseth West

Prep time: 70 minutes

Ingredients

• 1 cups cracked wheat*
• 1 1/8 Cups of hot water
• 2 tomatoes, cut in wedges
• 2 bunches parsley  (2 cups chopped)
• 1 tablespoon fresh mint
• 1 Cup finely chopped red onion
• 2 teaspoon of coarse sea salt
• 1 teaspoon pepper
• dash cayenne pepper
• 1/4 teaspoon garlic powder
• a little bit of dried oregano
• 2-3 limes ( 1/4 C lime Juice) – choose your limes carefully when they have started to turn yellow and they are softer, not firm, you can get more juice
• 1 cup olive oil

* Available in gourmet section of most supermarkets — called “bulgur.” If you have trouble finding it just get a box of Near East Taboule Mix Wheat Salad – but do NOT use the spices that come along with it (yikes!!!!)

Directions:

Soak cracked wheat in hot water for 1 hour.

While the wheat is soaking, clean and finely chop parsley. Slice tomatoes, chop onion, and juice the limes. In a bowl, combine tomatoes, parsley, onion, mint, and seasonings (salt, peppers, garlic powder, oregano). Add fresh lime juice and olive oil to vegetable medley. Stir to combine.

After cracked wheat has soaked for one hour in the hot water, it should be very plump and all the water should be contained in the cracked wheat. Add the plump cracked wheat to the bowl of vegetables and spices. Stir well.

Serve in lettuce cups with any meal. I think Tabbouli actually tastes better the day after you make it, when all the flavors have really had time to marry.

I serve this as a side dish, make wraps with it, serve it on top of lettuce leaves, or crackers. It is just delicious! Your only problem will be not making enough!

What is your favorite side dish?

Photos by Lisseth West

Lisseth West is a home educator. She enjoys DIY projects, especially if they are easy enough for her children to take an active role in them. She loves cooking, and is always looking for new recipes to try or improve her own collection of family favorites. She resides in North Florida with her husband and three children.