The Edible Balcony Garden is my online journal of sowing, growing, blooming and harvesting challenges, successes, failures and lessons learned. On these pages I describe my experiments in growing a low-impact (ie., green) garden with drought-tolerant and edible plants. Before the 2007 growing season, I grew only ornamental plants, but the 100 Mile Diet inspired me to transform my limited gardening space (about 60 square feet) into a kitchen garden with a few inedible plants for shade. It’s an evolving, continual work-in-progress.This excerpt from Kitchen Gardener International expresses my philosophy about gardening and what I aspire to do and be:
[A Kitchen Gardener’s] love of food is a complete one that extends beyond the plate to the soil and the natural processes and cycles from which good food comes. Kitchen Gardeners are in tune with the natural world, the weather, and the seasons. They look for ways of working peacefully and harmoniously with nature, rather than fighting against her. They are stewards of the land, whether it be a farm or a window-box.