You can contact us at:  FoodGardenKitchen@gmail.com

Gardening and Cooking in North Carolina.   Our trials with our kitchen garden, and some of our other adventures, including cooking in our home kitchen.  Local food, slow food, etc.

About the Garden:

Our vegetables and herbs are grown in raised bed boxes.  The soil here in central NC is primarily red clay with a smattering of dirt above, so rather than trying to supplement that, we started from scratch, using topsoil, vermiculite, and multiple types of compost (including but not limited to cow, horse, chicken, mushroom, and homemade).  Our later boxes include some sand, and our earliest boxes have no topsoil.  Our boxes are made from untreated yellow pine, and are set level on the ground with a strong landscaping barrier below.

We currently have 26 35 boxes with a growing area of 576 676 s.f.  First average frost day is October 23rd, and last average frost day is April 15th.  We are in USDA Hardiness Zone 7A.

We use no synthetic fertilizers, pesticides, or herbicides.

What we Grow:

People always ask us what we grow, and the list is so long, the answer eventually becomes either amusing or boring.  Here is a partial list of things we grow.  We grow spring, summer, fall, and winter crops, so something is almost always coming along.

Herb List:  Thyme, parsley, rosemary, sage, oregano, mammoth dill, tarragon, cilantro, horseradish, black peppermint, kentucky colonel spearmint, genovese sweet basil

Orchard list:  Blueberries, figs, apples

Vegetable List:  (partial)

Lettuces– mesclun, arugula, oak leaf, red salad & green lettuces, chicory, endive, garden cress, little gem, merveille des quatre saisons, tom thumb,

Radishes –Easter egg, Helios, breakfast, sparkler,white beauty,

Eggplant– Black beauty, long purple,

Peas– Sugar snap, field peas, crowder peas, running conch, snow peas, sugar sprint,

Peppers– Thai hot, serrano, jalapeno, cayenne, bell wonder, pimiento, tabasco, el chaco, italian relleno, anaheim, ancho,

Cucumbers — Ashley,

Greens– Italian Lacinato Kale, Chinese Mustard,

Carrots– Purple Haze, Little finger, carnival blend, danvers, touchon, scarlet nantes, shia kuroda,

Celery– Tendercrisp, celebration,

Beets– Detroit

Onions– Yellow Granex,

Beans– Blue Lake bush beans, tavera bush (haricot vert),

Broccoli, cabbages, cauliflower, okra, asparagus

Tomatoes– Early girl, better boy, amish paste, roma, several heirloom varieties,


Potatoes– kenebec, pontiac, russet,

Flower List:  Dahlias, Day Lilies, Black-eyed susans, Celosia,



About Us:

We are a middle-aged couple.  He grew up in rural North Carolina on a farm, she comes from Southern California.  Suburban gardens have features new to both of us.  We both like to cook, and we share a wide variety of experiences with cooking and gardening.

For more details, look at our Background and Motivation page.


2 Responses to “About”

  1. Glenda Says:

    Fantastic, great to meet you.

  2. Keisha Walker Says:

    Awesome! Thank you for the knowledge and sharing your recipes. You have introduced me to some Herbs and Vegetables I would like to try.

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