Participating in the Build It Up gardening program has been such a rewarding experience. Through this program, I’ve learned the importance of patience and the joy of nurturing life from seed to harvest. Gardening has taught me about the intricate balance of nature, the importance of soil health, and the role of different plants in an ecosystem. Additionally, I’ve gained hands-on experience with sustainable farming practices and learning how to manage pests organically. The sense of community among fellow gardeners has also been incredibly rewarding, as we share tips, successes, and the occasional challenges. One of the most rewarding aspects has been the bonding experience with my mother-in-law. We’ve spent many days together in the garden and in class, and then sharing meals together from the veggies that we’ve grown.
My favorite things to grow are zucchini and jalapeños. Jalapeños add a wonderful kick to many dishes, and I often use them in veggie omelettes and salads. One of my favorite jalapeño dishes are jalapeño poppers or stuffed jalapeños. Zucchini is super versatile and can be used in a variety of dishes, from stir-fries to baked goods. One of my favorite recipes is a simple roasted zucchini side dish. My mother-in-law and I cut up the zucchini into rounds or spears, then sprinkle with olive oil, salt, pepper, garlic powder, onion powder and grated parmesan. Then we bake them on a baking dish at 425 degrees Fahrenheit for 20 minutes. It’s a quick and delicious way to enjoy these nutritious vegetables, and it’s always a hit with our family and friends.
One of the most surprising aspects of gardening has been the resilience and adaptability of plants. My mother-in-law and I were afraid that nothing would sprout when we first planted our seeds and plants since this was our first experience with in-ground gardening. Despite the occasional pest infestation or super hot weather, many plants have thrived, teaching me about their innate ability to recover and flourish. This resilience has inspired me to be more adaptable and patient, understanding that setbacks are a natural part of the growing process.
While I certainly haven’t been perfect with keeping up with our garden or keeping out pests and weeds, we’ve been able to harvest more than enough food. It has been so rewarding to be able to cook meals with the food we’ve grown and share our extras with friends and family. We have learned so many lessons and techniques from our first year classes so far, and we are excited to bring those learnings into next year as we continue our gardening journey!
