{canning anyone?}

In an effort to eat healthier and provide for ourselves, we have crash coursed how to build raised garden beds, learned about organic soils, non-GMO seeds and herb and veggie care. Now, due to our over excitement, we have to add canning to our repertoire. If we have good luck with our budding green thumbs, we will need a way to preserve the 180 square feet of vegetation! We have the following...

*squash, zucchini, okra, cucumber, spinach, radish, eggplant, bush bean, tomato, corn, pole bean, sorrel

*cantaloupe, sweet melon, strawberry

*jalapeno, ancho, habenero

*oregano, rosemary, Italian basil, sweet basil, sage, cilantro, mint, garlic chive, dill

Many items we bought as small plants at The Natural Gardener. Some we started with seed, like the corn, pole beans, bush beans, radishes, some cucumbers and some zucchinis. I have to say that watching them come up from seed is definitely more exciting. Especially for the kids. This has all been such a wonderful experience for them!

I'm working on a garden blueprint to help us remember details as to what is growing {since many items in the garden come in several varieties}. I'll post it as soon as it's done. We had some flowers and even some early peppers come up on the jalapenos. We pulled them off to encourage growth as it's too soon. For now? Some photos of the seeded/potted items and our mini peppers :)









Until...