I spent this past Sunday May 22nd with my dear mother Betty preparing and planting our garden. We planted Corn, Carrots, Cauliflower, Brussel Sprouts, Broccoli, Radishes, Spaghetti Squash, Zucchini, Tomatoes, Romaine Lettuce, Peas and String Beans. I can’t wait to begin harvesting our vegetables! We also have Raspberries, Asparagus, Rhubarb, Basil, Rosemary and Oregano.
It is amazing how much variety you can plant in such a small area. Our garden is only 50 feet long and 20 feet wide, yet all the veggies, fruits and herbs listed above fit quite nicely inside its boundaries. I think having a garden is one step away from foraging. Honestly on a small scale having a garden is just as close an interaction with Earth as foraging. Each thing has its season and must be taken care of. On a small scale there is no need for pesticides or fertilizer and really being organic isn’t tough at all.
As Sam will tell you from an environmental stand point small local gardens and farms is a way better system for food supply. It always boggles my mind when I hear the statistic that food travels up to 1500 miles to get the super market! Yet you drive through neighborhood after neighborhood and past house after house without any food gardens. Sure they have Geraniums and Daffodils blooming throughout their extensive lawns but not one Tomato plant our herb garden. In my opinion the convenience of the super market does not outweigh the hazards of climate change.
Plus growing you own food just appeals to a side of human tradition that seems to be slowly disappearing. There is something about getting your hands into the soil and watching life and food sprout from the ground that puts things into a greater perspective. Food is something we should try harder to create and capture ourselves. That is what our whole foraging experience embodies. Knowing where your food comes from and being highly involved in it builds the respect and love for nature that our concrete jungles keep diminishing.
– Alex
Wild West Michigan - A Foraging Experience 