Health & Fitness
Turning Grass Into Dinner
That expanse of green in our backyards is full of potential. It might be covered in tasty fruits and veggies.
22 years ago my wife and I first set eyes on what would soon become our home in Edina. As the realtor walked us through a pretty standard white rambler, I don't remember feeling any particular excitement about it. But then we took a walk around back.
Because our block is strangely shaped, the backyard was unexpectedly large. While things were overgrown, it was filled with potential. The backyard sold us. We were going to become homeowners in Edina.
The next spring, we put in our first vegetable garden. I busted up the sod in a 20 x 20 foot square, planted some veggies and gave it a little water. Our garden was up and running. Like our parents and grandparents, we were gardeners.
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Over the years, the square footage of the garden kept increasing and other areas of the backyard were set aside for growing fruit. First it was cherries, pears and plums. Then came grapes. Blueberries and raspberries followed.
The rabbit fences became higher and battles with deer and woodchucks flared up from time to time. Despite these challenges, the backyard garden is still my favorite part of our home.
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In the spring it gives me hope. The summer is filled with fruits and vegetables that are as fresh as they can possibly be. The fall brings relief that the work is coming to an end. And winter brings rest.
With recent rains, the lawns of Edina are quickly greening. As I walk the streets of my neighborhood, I see lots of grass. I also see lots of potential. Take a look out back. What do you see?
Close your eyes and look harder. Short rows of lettuce, onions and radishes can be a tasty salad by early June. A couple tomato vines and a bright green basil plant will make a wonderful fresh pasta sauce in August. The dill that keeps reseeding itself and that hill of cucumbers will be turned into pickles that will garnish your sandwiches throughout the winter.
Our garden is about two-thirds in. Two weeks from now, it will all be in. Then some weeding and watering. But in hardly any time at all, picking and eating.
It's May. It's planting season. Find the potential in your backyard. Dinner is just a month or two away.
