Living, gardening, cooking, eating, enjoying life all intersect on the farm at Fresh Garden Living. All the how-to books and help videos have made the simple pleasures of life too difficult, when really they are simple tasks to savor and cherish. Fresh and organic are incorporated into everything we do. Why eat packaged spinach when growing your own is so easy, and takes up little or no space. If you are crazy about blueberries, remove a few ornamental shrubs from the garden if necessary and plant your own blueberry bushes. Let your garden decide what is for dinner by making use of what is in-season. Leave the garden clean-up until spring and let mother nature take care of the majority of the work by naturally composting the leaves into the soil. Most importantly, don’t sweat all the little things. Growing a garden is a constant evolution and each meal you cook is an adventure in a world of new flavors.
The Farm of Fresh Garden Living:
Located on 10 pristine acres in Oregon, the farm is bordered by Ponderosa pines and majestic mountains. A clear creek runs through the farm with a growing population of wild trout. With populations of white tail deer, mule deer, elk, wolves, foxes, black bears, bald eagles, red tail hawks, raccoons and of course skunks traversing on a daily basis, wildlife viewings on the farm are as regular as the sunrise. The land is the central hub of all activity. When the farm was first started, vegetable gardens were isolated from the gardens, which were more formal in design. Annuals were planted in annual beds and perennial were alone in perennial gardens. Years later the concept of edible gardens has taken root at the farm intermingling vegetables, fruits, annuals and perennials in a sprawling edible garden, resulting in a fresh garden that is living.
The Editor of Fresh Garden Living:
I was raised in a small Southern California beach town, which accounts for my fearless embrace of seafood and the need to garden year around. Later in life, I relocated to the country and wondered how I ever survived without free-range beef, real country-crafted bacon, perennial plants, tulips in the spring, and snow (lots of snow!). A life long love affair with plants and cuisine has shaped my gardening style into opportunistic simplicity, free-wheeling experimentation, and occasional quirkiness, and my cooking style has evolved into fresh, simple, and wickedly good!