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Five friends, one borrowed pop-up tent, and a garden that produced way too much zucchini. Here's the unvarnished ledger from a full season selling at a farmers market — including the months we lost money and the one thing we'd do differently.
Eating local in January doesn't require a root cellar worthy of a Vermont homestead or canning equipment you'll use twice. Your freezer, a cool closet, and a well-timed trip to the farm stand can carry your garden's best straight through the cold months. Here's exactly what to stash, what to skip, and how to split a bulk buy without friend drama.
Somewhere in America right now, a code enforcement officer is measuring a tomato plant to make sure it's under 12 inches. The biggest obstacle to hyperlocal food isn't drought or dirt — it's a filing cabinet full of municipal ordinances nobody's read since 1962.
Most home gardeners replant the same annuals every spring — but perennial vegetables grow back year after year with almost no effort. These five underrated crops will change how you think about your backyard food garden.