Gardening is incredibly important to me and my family. As a child, I loved having fruit trees in our house and have fond memories of picking fruits and flowers from my parents’ garden. I want to create similar memories for my kids.
After moving to Tennessee last year, I decided to start my first raised bed, hoping that the warmer climate would help my gardening efforts. Unfortunately, my first attempt was a disaster: I didn’t have any harvest, and all the plants got infected and died. I realized there is a lot I need to learn to become a good gardener. Despite the setbacks, gardening brings joy to my entire family.
My father frequently visits the garden and keeps me updated on what’s happening, which I appreciate in case I miss anything. My kids love watering the plants and picking vegetables, and my husband enjoys when people praise our garden. I like to grow Okra, lettuce, cherry tomatoes, corns, jalapenos, mint and snacking peppers. My family loves eating fresh salads every day. Now I don’t need to go to the store for vegetables. I can grab it from my organic garden when needed.
Another motivation for me is the high cost and the use of inorganic pesticides in market-bought produce. I want to grow organic fruits and vegetables at home so that I can ensure they are free from harmful chemicals. I’ve learned a lot about plant diseases and infections, as well as what can be used to treat them. I always get excited when BIU announces a new gardening class and try not to miss any. I’ve also learned different recipes incorporating my homegrown vegetables and explored canning and fermentation techniques to preserve my harvest. We went on a farm visit that gave me insight into how we can make vermicompost at home. Whenever I have a question, I email Rosie and she helps me in finding answers.
One of my favorite recipes is a Fattoush salad
Fattoush Recipe:
Ingredients:
1 head of lettuce, chopped
1 cup cherry tomatoes, halved
1 cucumber, diced
1 bell pepper, diced
1 bunch radishes, sliced
2 green onions, sliced
1/2 cup fresh parsley, chopped
2 pita bread
1/4 cup olive oil
1/4 cup lemon juice
1 garlic clove, minced
1 teaspoon sumac (optional, for authentic flavor)
Salt and pepper to taste
Instructions:
Prepare the Pita Bread:
Preheat the oven to 375°F (190°C).
Cut the pita bread into small triangles or bite-sized pieces.
Place the pita pieces on a baking sheet, drizzle with a little olive oil, garlic powder, and salt, and toss to coat.
Bake for about 10-12 minutes, or until crispy and golden brown. Let cool.
Prepare the Vegetables:
In a large salad bowl, combine the chopped lettuce, cherry tomatoes, cucumber, bell pepper, radishes, green onions, and parsley.
Make the Dressing:
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, sumac, salt, and pepper until well combined.
Assemble the Salad:
Pour the dressing over the vegetables and toss gently to coat everything evenly.
Just before serving, add the crispy pita pieces to the salad and toss again.
Serve:
Serve the fattoush immediately, enjoying the fresh and vibrant flavors.
Feel free to adjust the quantities and ingredients to suit your taste.
This salad is versatile and can easily be customized with whatever fresh vegetables you have on hand. Enjoy!
I initially used to think it’s difficult to have a garden that gives a good harvest. But I realized if your soil and seeds are good and you plant at right time you will be able to have a good harvest. Planning a garden was the most difficult part., While focusing on companion planting, I learned that no matter how carefully you plant vegetables, you will still have unavoidable bugs.
~ Komal Khawaja
