I have recently become obsessed with edible gardening. I don’t have hobbies; I have fixations, and this is no different. I’ve got lettuce, tomatoes, herbs, flowers, chives, and radishes working their way skyward in my little potted metropolis right now. I love nothing more than to sit outside staking vines, thinning seedlings, and carefully watering tender little roots these days.
My best friend Marion is my bestie for a reason – she’s an enabler, supporting my every ridiculous obsession. She sends me bits of vintage goodies for my jewelry, baking accoutrement, and now this… I got my graduation package in the mail this week, and From Seed to Skillet was nestled in the bottom of the box under piles of purple tissue paper, jewelry, and Spanish cookies that we both love. Being the insomniac that I am, I never went to sleep that night, instead reading the book cover to cover.
Jimmy Williams walks the complete novice (read: me) through organic edible gardening from seed germination and soil prep all the way to the recipes at the end of the harvest. For every tip, he offers a container option, which is my only available method given my space constraints.
It turns out my uninformed first-attempt was kind of a train wreck. My tomato babies were sad specimens, not likely to bear much fruit and of an unnamed variety. I went out yesterday, book in hand, and picked out three new tomato varieties, better-sized pots, compost, organic fertilizer blend, and tomato cages. This week’s How To-sday will be a tomato-gardening lesson for the total novice based on what I’ve learned in From Seed to Skillet.
If you’ve read this, what’d you think?!
the fine print: I received this book as a gift from a friend and was in no way compensated for this review. All opinions expressed are entirely honest and my own.