For all of you foodies, cooks, chefs and other people you inhabit the kitchen out there, some of us, on occasion, try our hand at growing our own food.  I am not gifted at growing plants.  My Mother can grow orchids, African violets, heck she can take a lump of dirt and produce flowers of any sort.  Me, I cultivate victims.

When I lived in Southern California, I grew two things well.  Palm trees and roses.  For those of you who don't know anything about growing palm trees, it is practically impossible to kill a palm tree.  After all, they grow in the desert with virtually no water.  They grow around freeways, smog and airplanes.  Roses is where I thought I had real talent.  That was until I moved to Bend.  Then my husband took over my roses in Redondo Beach and they look even better than when I tended them for 25 years.  So much for my rose growing ability.

So now I will begun to tackle growing some victims in the harsh climate of Central Oregon.  Of course, this climate is a challenge to seasoned professionals who dare risk their family fortunes on farming.  Me, I am taking a risk on tomatoes, herbs and (dare I say it) citrus.

This is year 2 for my topsy-turvey tomato gizmo.  It was a gift and I was rather leery at first.  But, I have to say that it is working out quite well.  I bought 3 kinds of organic tomato plants from Central Oregon Locavore that will ripen in 50 some odd days, added some oregano and away we go.  Watering seems to be key to this whole set-up.


Topsy-Turvey

Then, I have my herb garden behind my kitchen sink.  I have a grow light that I turn on during the long winter months and have to change out the victims from time to time and I have found that these guys like water too.  But having fresh herbs whenever I want is a godsend.


Growing basil, parsley, lemon balm, rosemary, sage and some slugs....

As for the citrus, well maybe I have gone a bit overboard.  I had a huge lemon tree in Redondo Beach, so I, like all SoCal people, was rather use to having lemons on hand all the time.  Have you seen how expensive lemons are here?  Yikes!  Makes me want to leave them out of my cocktails!

So instead, I bought a grandly expensive dwarf Meyer lemon, a dwarf key lime and because things are better in threes, a dwarf Haas avocado.   It should take only about 15 years for me to recoup my investment but I will have fresh lemons and limes and maybe can make some guacamole.  They have been living indoors right up until today, when we (well, not me but hubby and friend John) labored, sweated and dragged those suckers out onto the deck.  They were getting, how shall we say it, PARCHED, living inside during the summer.  Ah, I hope they like living outside.  Hmm, thunderstorms possible today and possible hail?  Hope it doesn't knock off all the little blossoms and the small lemons and limes.  Haven't seen any avocados yet, however.  Won't be breaking out the tequila just yet.


Avocado tree with nary a blossom


Key lime tree, full of blossoms and some fruit


Meyer lemon tree, note the small green lemons!

In the meantime, I am trying to convince my homeowner's association that we should be allowed to keep a few chickens.  I don't know anything about chickens other than I want fresh eggs.  I have a parrot and he lives in the house, so chickens outside have to be easier.  And the chickens wouldn't talk back like Greystoke does, would they?  

So give it a try.  Growing herbs are easy and a quick way to add fresh delicious flavor to your food with little to no calories added.  As for the chickens, I will let you know.