Black raspberries. © Bruce Stambaugh 2014.
By Bruce Stambaugh
Is there a healthier, more palatable compound word in the English language than homegrown? Not when it comes to fruits and vegetables there isn’t.
For someone whose daily diet requires at least five servings of fruits and vegetables, summer’s bounty is heaven on a plate. When most of what you eat is homegrown, it tastes even better.
That’s probably due in part to the freshness. There’s also great gratification in keeping a vegetable garden. Gardening takes patience and faith, along with the joy of hard work and the hope of happy harvests. A little gardening wisdom doesn’t hurt either.
Since the 1988 drought, we gave up general gardening, and have specialized in growing heirloom tomatoes. Once they begin to ripen, I relish the chance of picking a plump, juicy tomato from the sinewy vines. I can eat it right there or enjoy a plate of fresh slices drizzled in olive oil, and sprinkled with basil and a little salt and pepper.
Until then, I’ll continue to enjoy the many seasonal options available to us from local produce markets selling fresh-picked offerings. We’ve already marched through the strawberry fields together, enjoying the succulent berries. They seemed extra sweet this year.
Early sweet corn is already beginning to show up. I’ll wait for August’s Incredible cobs myself. It’s a culinary delight to hold a steaming, tender ear of cooked or grilled sweet corn, melted butter dripping onto the plate. I savor that first corn taste of the season, lightly salted of course.
Basketsfull. © Bruce Stambaugh 2014.
Kale and Swiss chard © Bruce Stambaugh 2014.
Cucumbers. © Bruce Stambaugh 2014.
Peppers. © Bruce Stambaugh 2014.
Summer squash. © Bruce Stambaugh 2014.
Banana peppers. © Bruce Stambaugh 2014.
Locally grown produce like these tomatoes is often donated to the food pantry.
Early apples. © Bruce Stambaugh 2014.
Cantaloupes. © Bruce Stambaugh 2014.
Red-skinned potatoes. © Bruce Stambaugh 2014.
Cabbage. © Bruce Stambaugh 2014.
Onions. © Bruce Stambaugh 2014.
Summer has many other garden gifts to give. Plump, sweet-tart black raspberries add rich color, pleasing texture, and tangy taste whether plopped on cereal, eaten with milk or enjoyed right off the bush.
Crisp green beans and glossy ivory onions beg to be adored and ready to accent any main dinner course. Huge heads of lettuce, spinach, cabbage and leafy Swiss chard boldly display different shades of green.
Red beets, radishes with bity white centers, prickly pickles, yellowy summer squash, and purple plums enhance the fruitful paint pallet. Redskin potatoes, luscious watermelons, yummy cantaloupe, peppers that run the complete color chart can’t be forgotten either.
I guess I gained this vegetarian affection for all things homegrown early in life. My folks kept a large garden a couple of miles from our suburban home. We children helped till, hoe, plant and pick the wide variety of veggies Mom and Dad chose to grow.
Colorful cauliflower. © Bruce Stambaugh 2014.
I enjoy the rainbow of colors of the fruits and vegetables as much as their wondrous tastes, whether eaten raw, grilled, cooked, steamed or baked. It’s all good, as long as the onions and peaches don’t co-mingle on the grill.
Fresh fruits and vegetables provide healthy and nutritional meals, along with a natural dose of flavorful fiber. Those old enough to appreciate a 1957 Chevy will understand what I mean by that.
Fruit and veggie colors, aromas, and flavors brighten up our lives right through October or the first frost here in Ohio. Of course, Ohioans aren’t the only folks invigorated by produce.
People all around the world, rural, suburban and urban alike, appreciate the many benefits of homegrown food. I’ve seen productive gardens on the mountainsides of Honduras, and in the front yards of brownstones in Brooklyn, New York.
Whether you grow or buy homegrown, the multi-sensory rewards are the same. I’m grateful the fruit and vegetable harvests have begun in earnest.
My wife works hard to keep her flower gardens vibrant and beautiful. © Bruce Stambaugh 2014.
© Bruce Stambaugh 2014.