Background
Growing up on an acreage in South Dakota, I was surrounded by the beauty and bounty of nature. My parents had an in-ground garden, where they cultivated tomatoes, strawberries, and onions. While I enjoyed snacking on the tender greens of the onions, I never truly engaged with the gardening process. It was a pastime that I observed from afar, appreciating the fruits of their labor without actively participating.
A few years ago, I decided to embark on my own gardening adventure. Because of the heavy clay soil in our yard I constructed a raised bed garden in my backyard, envisioning a peaceful oasis where I could grow my own food. However, my initial efforts were lackluster, and I didn’t approach gardening with the seriousness it deserved.
The Turning Point: A Well-Planned Garden
The spring of 2023 marked a turning point. Determined to make a difference, I developed a meticulous plan for my garden. My focus was on cultivating roma tomatoes, onions, peppers, and lettuce. While I’m not a tomato enthusiast, I recognized their versatility in various dishes, from salsa to pizza sauce and pasta sauce.
To kickstart my garden, I started seeds indoors and eventually transplanted them into the raised bed. As I planted the seedlings, I utilized a clever trick: I employed a batch of wood chips cleaned out from our chicken brooder as mulch. This not only suppressed weeds but also helped retain moisture in the soil.
A Bountiful Harvest
Despite facing challenges, my garden flourished throughout the summer. The tomato plants grew exceptionally well, producing an abundance of fruit. Unfortunately, the weight of the huge tomato plants caused the tomato cages to tip, requiring me to improvise a support system using twine and the backyard fence. For the following year, I’ll need to invest in sturdier support structures. I don’t believe that the loose soil used in raised beds can effectively hold up the traditional tomato cages.
The jalapeno plants were equally prolific, yielding a continuous supply of spicy peppers. We enjoyed making jalapeno poppers and incorporating them into various dishes. Near the end of the year the jalapeno’s started turning black. After some research I discovered this is common in northern climates where overnight temperatures drop low enough to stop them from turning red, and will in fact turn them black. The tasted doesn’t change, and they are fine to continue eating.
Once all of the plants started to reach their full size I realized the mistake; I had absolutely overcrowded my garden. The pepper plants and tomato plants continued to weave themselves together throughout the summer. I made a mental note not to overcrowd the garden again next year.
Looking back, based on the high output of the tomato plants I suspect that the wood chips from the chicken brooder offered more than just mulch, they likely brought an abundance of nitrogen from the chick’s waste which acted as a fertilizer for the summer.
While the tomato harvest was impressive, the onions and green bell peppers under performed. More work will need to be done to understand how to better grow these if I want to continue to do so. The romaine lettuce grew well, but we didn’t eat enough of it and I ended up clearing it out to make room for the rest of my overcrowded plants.
Processing
When I planted the tomatoes planning to make salsa and pasta sauce, I thought I would harvest one weekend and end up with a few jars; boy was I wrong.
Through all of September 2023 into the first week of October I found myself collecting ripe tomatoes. The first weekend I looked up how to make salsa and discovered the different methods for getting skins off of the roma tomatoes. For the first weekend I did the blanch and ice water method as described by the Food Network. This worked, but took a long time.
By the second week I had to start harvesting more ripe tomatoes, and it was only Tuesday! I certainly didn’t have enough time to process tomatoes and make salsa every 2 or 3 days, what was I to do with these tomatoes. This is where I discovered tomatoes freeze well. So I busted out the 1-gallon freezer bags and filled up these bags through the week, and on the weekend I had another batch of salsa to make. Problem was now my tomatoes were all frozen. I started boiling water to do the blanching again, but i found out quickly that a quick dip of a frozen tomato in the hot water led to the skin slipping right off the tomato; easy! After that I simply set them all in a pot on low to thaw then turn in to sauce.
I kept this up through September in to October when we finally got an overnight frost and I did my last tomato harvest. After the first week it was clear this amount of tomatoes was going to lead to more than just a few jars of salsa in the fridge for a couple months, I would need to actually can them properly to store in the pantry to keep for the next several months. Luckily to get started with canning tomato based products you don’t need to be fancy. Simply purchase some jars, fresh lids, a few big pots, and a tested recipe from trusted sources such as Ball or your favorite state extension office. Here comes a new hobby, canning.
Finally by the end of the process I had canned over 25 pints of salsa and 10 half pints of pasta sauce, and I wanted a weekend off.
Lessons Learned and Future Plans
This first year of intentional gardening has been a rewarding experience, filled with both triumphs and challenges. I’ve learned valuable lessons about planning, support systems, and the importance of organic practices. As I continue to cultivate my urban oasis, I’m eager to explore new gardening techniques and expand my knowledge of sustainable living.
Some things to take away for next year:
- Don’t overcrowd the garden.
- Need a different trellis system for tomatoes next year.
- Don’t bother with green bell peppers.
- Grow more jalapenos.
- Chicken poop is a miracle for tomatoes.
- Salsa has a lot of tomato seeds, a food mill would be nice.
Reflecting on My Journey
Looking back on my gardening journey, I’m grateful for the opportunity to connect with nature and embrace a more self-sufficient lifestyle. Gardening has taught me patience, resilience, and the importance of careful planning. It has also provided me with a sense of accomplishment and a deep appreciation for the food that sustains us.
As a frugal urban homesteader, I believe that gardening is a valuable investment of time and energy. It offers a sustainable way to produce fresh, healthy food, reduce reliance on store-bought produce, and connect with the natural world.
Future Goals
Moving forward, I plan to continue experimenting with different gardening techniques and expanding my knowledge of sustainable practices. I’m interested in trying companion planting, crop rotation, and permaculture. I will continue to look for ways to further intertwine and streamline all of the urban homesteading aspect we have including backyard chickens and composting.
My ultimate goal is to create a thriving urban garden that provides a sustainable source of food for my family and contributes to a healthier, more resilient community. I believe that by sharing my experiences and knowledge, I can inspire others to embark on their own gardening adventures and embrace a more sustainable way of life.
Conclusion
My journey as a frugal urban homesteader has been a transformative experience. Through gardening, I have discovered a passion for cultivating my own food and connecting with nature. It has been a rewarding and fulfilling endeavor that has enriched my life in countless ways. I encourage others to explore the joys of gardening and embrace the sustainable lifestyle it offers.
