Our East Bay Garden
This weekend marks over one month in our new space and less than one month until we head to Fiji! We haven’t started packing just yet, and most of our focus is on what we’re doing and where we’re living now. We have been spending free time in the garden, getting it in good shape before we leave.
Our biggest challenges are low quality soil, water restrictions, and heat. Jack has been working in new soil and mulch, but we imagine it will take some time to become rich. Our compost heap is going, so this time next year, we’ll be able to harvest soil from our recycled fruits and veggies. We’re being water conscience- recycling the cold water from our shower and the rinse water from our dishes. Hopefully, as the plants grow, they can help shade each other from the intense valley sun.
We are growing rainbow chard, kale, eggplant, tomatoes, six different types of peppers, okra, spinach, string beans, fava beans, celery, arugula, bell peppers, beets, cilantro, rosemary, lavender, sage, oregano, thyme, basil, mint, fenugreek, lemon balm, parsley, strawberries, watermelon, and cantaloupe. We also have two pomegranate trees that were here when we moved in. Today, Jack added some dalo (taro) that our family gave us.
Our dream is to one day be self-sufficient, knowing exactly where our food comes from and being a part of the process with intention and love.