Gardening in the City
As I prepare to move into a new apartment in downtown Richmond I am beginning to investigate new ways of feeding myself for as little as possible… and no, ramen is not on the list. I am talking about vegetables and herbs. (I will address proteins briefly toward the end).
One of two options I am considering is investing in a CSA program. Unfortunately, after some research I discovered there is only one CSA servicing the Richmond area. What a shame… I think for a city this size we should have two or three. The pricing was a little steep as far as CSAs go (from what I have seen in other Virginia cities- Charlottesville and Roanoke have no shortage of CSAs). As much as I would love a completely random box of veggies every month or so, it seems like this is the least likely of my choices. However, I will keep an eye out for developments in the CSA community in Richmond.
My second option is a back porch bucket garden. This one is going to be time consuming (not that I mind. Gardening is an enjoyable hobby). I am going to have to brush up on my agriculture skills. Fortunately my dad and the immediate family are farmers and gardeners. No shortage of knowledge there. I think with his help and some careful planning (and some very probable failures) I can make this option work. I have already made a list of veggies that I think I can grow in these conditions to include: Tomatoes, Potatoes, Lettuces, Onions, Herbs, Squash and (if I can find a big enough bin) Corn.
In this vein of thought I considered composting my own food waste in addition to the garden. I think that will work hand in hand with the gardening, but I am going to have to do some reading up on composting. I didn’t realize it was so involved and intricate a process until I began reading a little about it on the internet. I knew that there were various kinds of composting as well, but was not aware that it branched into quite so many techniques and methods. The bottom line overall is that I have a lot of research to do before fall planting season. Yikes.
Now, as I said I believe I have proteins covered. Between dad’s big meat freezer and the local butcher shop it would seem that meat is covered. Our local butchery is an outstanding example of culinary artisanry and skill in the trade. I am also taking a new approach to animal proteins when it comes to diet. I am going to try treating them as a side dish or accompaniment to whatever else is going on the plate. Some recent research I have recently read suggest that animal proteins may be more carcinogenic than plant protein. I will by no means become vegetarian, but I might make that 1/2lb hamburger a 1/4lb hamburger.
