|
94 Vegetables To Grow in the University Community Garden
I sometimes see news reports of
eating contests. It is usually how
many hot dogs, pizzas or hamburgers
a person can eat in a certain amount
of time. I wonder what is happening
to the bodies of those who are
stuffing themselves, and is their
inner-self screaming for relief. I�m
thinking that if I were to ever be
in an eating contest, I would want
to be eating tomatoes, broccoli,
green beans and carrots. Wouldn�t
that be something to see on the
news!
How many different vegetables have
you eaten in your lifetime? I bet
it�s not 94. Yes, we can grow 94
vegetables in metro Houston, and
probably more. The next time you are
at the grocer, count the number of
fresh vegetables that are being
offered.
You are sure to see lettuce, kale,
collards, mustards, beets, squashes,
onion, potatoes, sweet potatoes,
Brussels sprouts, cabbage, Chinese
cabbage, peppers, tomatoes, garlic,
celery, carrots, leeks, parsnip,
green beans and a few more. But have
you ever seen or eaten bitter melon,
yard long beans, celtuce, sweet
potato spinach, kohlrabi, luffa,
mache, sunchokes, mizuna, tatsoi,
pea shoots, yucca, taro, roselle,
winter melon, dandelion or sorrel?
Most of the rare vegetables can be
found at high prices in upscale
markets, and some can be found
seasonally at local farmers markets
such as the Urban Harvest farmers
market every Saturday morning at
3000 Richmond Avenue in the back
parking lot. All of the vegetables
can be grown in the new University
of Houston community garden.
Now, I have to admit that I have not
grown or eaten all of the vegetables
that we are so fortunate to be able
to grow, but I have at one time or
another grown and eaten at least 90
of them. I choose not to grow some
again, either because of limited
productivity or because I don�t
especially like the taste or
texture. However, the luxury to grow
and include in my diet the diversity
that is available is not only a
gourmet cook�s dream, but a reality
for all of us who have a small sunny
spot in our yards or who participate
in the university community garden.
I love fall gardening, for it is the
season of greatest diversity and it
includes all the green leafy
vegetables. I can�t wait to have
freshly picked kale, collards, beet
greens, Swiss Chard, mustard greens
or dandelion cut up and tossed at
the last moment into a stir fry,
giving me a different taste and
texture with each stir fry; or
roasted beets and fennel; or
shredded turnips, beets and carrots
in my lettuce, endive, escarole and
arugula salad. Having a ready supply
of vegetables growing in my garden
gives me what seems like an
opportunity for infinite recipes,
and I take full creative advantage.
Now that I have my taste buds
drooling, I think I need to step
into the garden and plant a few
seeds. You too can reap the harvests
just by joining in as a gardener
right here on your campus.
Gary Edmondson
Director of Education, Urban
Harvest, Inc.
|
