Scroll to Top

Last month, I read the book Plenty. There was a passage in it about “food traceability” and how our food travels on the average 1,500 to 2,000 miles from farm to plate. That has stuck with me, well because that number is insane. Besides the distance that it traveled, what about what else went into getting that food to me. How was it treated? Who are the people...

After being away for six days, I was shocked when I returned to see the growth of the lettuces in my containers. It was definitely time for my first harvest. Most of the leaves were at least 6 inches and didn’t want them to get much larger. This brings me one step closer to my goal of getting one salad. Didn’t turn this into a salad because I had already eaten...

After the poor display of the herbs on my fire escape, I was very happy when I checked in on my Brooklyn vegetable garden. Everything looked real good, well except for the cucumber plant or what was the cucumber plant. Peep these photos: I am heading out of town this afternoon and heading to Bonnaroo. I’ll be back on Monday, but I still have posts scheduled for...

It’s been a rainy week here in Seattle, I mean New York, so I haven’t been paying much mind to the vegetables out on my fire escape. When I finally checked on them, I was happy to see that the lettuces, peppers and tomatoes looked pretty healthy. Then I looked above them and noticed the sad, sad sight of the herb garden I started to grow in the upside down...

It’s one full week since I’ve planted my vegetable gardens on my fire escape and in Brooklyn. Here’s an update on how things are progressing. Before I do that, I wanted to let you know that I decided not to garden at my parents in Staten Island and to move those containers to Brooklyn. Logistically, it makes more sense that way. My Fire Escape Vegetable...

I set up my vegetable garden on my fire escape this afternoon with 3 buckets and 5 upside down herb planters. One bucket has Mottistone Crisphead lettuce, Parris Island Romaine lettuce and Anna Aasa tomato. Another has Mottistone lettuce, Parris Island Romaine lettuce and Buttercrunch. The third bucket has Jimmy Nardello’s sweet pepper and Chile Releno. The herbs...