Lettuce

With hope and anticipation, small drops of potential buried in moist soil, warmed by the sun, three days to the hour, a seedling revealed.
Lettuce.

One of my recent projects that has taken so much of my time is to learn as much as I can about kitchen vegetable gardens. I have started several seeds inside in a humidrome. Carrots, beans, scallions, peppers, spinach, lettuce, tomatoes, parsley, cilantro, thyme, sage, oregano, and chives are the first contenders, to be followed by broccoli, mint, and basil. These will be eventually transferred to suitable sized pots and live on the back deck and around the edges of the back yard, where they will be joined by a garden bed of asparagus, corn, onions, peas, potatoes, pumpkins, and zucchini. Hopefully, some fruit like watermelon, raspberries, peaches, apples, and cherries will also eventually make their way along side of the veggies. Oh yes, and strawberries. I would never forget strawberries, the most beautiful fruit of all (and my favorite).

This is one massive science experiment, with data notes and supply prices and time stamps. Hopefully, what I learn this year from my own garden I can apply to other people’s gardens next year in a dispersed sustainable community agriculture technique- you pay me to put the garden in your yard and pay me to maintain it and harvest it, you get in return very fresh very local natural veggies for less than the price of the organic ones you buy at the natural grocery market, plus the pleasure of having a garden without all the work.

And it all starts with lettuce.