Dark FaultGrowing food
A garden will not feed you this week, but it can feed you this season. Start small, grow what you will eat, and save seed for next year.
What to grow first
Fast crops (food in weeks)
| Crop | Days from seed to food (typical) | Notes |
|---|---|---|
| Sprouts (mung bean, lentil, alfalfa) | 3 to 6 | No soil needed. Rinse twice a day. See the safety note below. |
| Radishes | 25 to 30 | Grow almost anywhere |
| Lettuce and salad leaves (cut-and-come-again) | 30 to 45 | Pick outer leaves; it keeps growing |
| Spinach, kale, chard | 40 to 60 | Leaves can be picked young |
| Bush beans | 50 to 60 | Fix their own nitrogen |
Calorie crops (food that fills you)
| Crop | Days (typical) | Why |
|---|---|---|
| Potatoes | 70 to 120 | Among the most calories per square foot; plant pieces with eyes |
| Winter squash and pumpkins | 80 to 110 | Store for months without power |
| Dry beans | 90 to 100 | Protein; dry and store for years |
| Corn (field or flint) | 90 to 120 | Grinds into meal; needs space and wind to pollinate |
| Sweet potatoes | 90 to 120 | Warm climates; leaves are edible too |
Days vary with variety and climate. Check the seed packet.
The three sisters
Corn, climbing beans and squash grown together: the corn holds up the beans, the beans add nitrogen, and the squash leaves shade out weeds and keep soil moist. Plant the corn first, then the beans and squash when it is about 4 inches (10 cm) tall.
Soil and compost
- Most vegetables need 6 to 8 hours of direct sun a day.
- Loosen soil a spade deep and mix in compost. Raised beds and containers work where the ground is poor or contaminated.
- Compost: mix "browns" (dry leaves, straw, cardboard) and "greens" (kitchen scraps, grass, manure from plant-eating animals) at roughly 2 to 3 parts brown to 1 part green. Keep it as damp as a wrung-out sponge and turn it every week or two. Do not add meat, dairy, oils, or pet or human waste.
- Mulch with straw or leaves to hold water and smother weeds.
Water for the garden
Water deeply and less often, at the base of the plant, early in the morning. Most gardens need about 1 inch (2.5 cm) of water a week. Collect rain from roofs into barrels; check local rules first.
Growing in small spaces
- A 5-gallon bucket with drainage holes grows one tomato, one pepper or a few potatoes.
- Leafy greens and herbs grow on a sunny windowsill.
- Grow climbing plants (beans, peas, cucumbers) up a fence or string.
Saving seed
- Save seed only from open-pollinated or heirloom varieties. Hybrid ("F1") seed does not grow true to its parent.
- The easiest seeds to save are beans, peas, lettuce and tomatoes, because they mostly pollinate themselves.
- Pick seed from your best, healthiest plants. Let beans and peas dry on the plant.
- Dry seed fully, label it, and store it cool, dry and dark in a sealed jar. Most vegetable seed keeps 2 to 5 years this way.
Keeping food
- Root cellar or cool dark corner: potatoes, onions, squash, carrots and apples keep for weeks to months.
- Drying: beans, herbs, fruit slices, and peppers dry well in warm, airy shade or a low oven.
- Canning: follow a tested method such as the USDA guide. Low-acid foods (vegetables, beans, meat) must be pressure-canned; a water bath is not hot enough to stop botulism.
Food safety: Sprouts can carry Salmonella and E. coli because they grow in warm, wet conditions. Use seed sold for sprouting and rinse with clean water. Children, older adults, pregnant women and anyone with weak immunity should not eat raw or lightly cooked sprouts; cook them thoroughly. When in doubt about canned food (bulging lids, leaks, bad smell, spurting when opened), throw it out without tasting.
Sources
- USDA Complete Guide to Home Canning, via the National Center for Home Food Preservation (USDA guide: US government, public domain)
- FDA: Raw sprouts food safety (US government, public domain)
- EPA: Composting at home (US government, public domain)