What I’m Growing in my Garden this Season (and Why)
Potato and garlic harvest
This season, I’ve been thinking a lot about slowing down and paying attention to what I’m growing—not just in my kitchen, but in my garden too.
I’m not trying to create a perfect, picture-perfect homestead. I’m just trying to grow things that make sense for my space, my time, and the way I actually live.
Some things are experimental, some are staples I come back to every year, and some are just there because I wanted to see what would happen. And honestly, that’s been the best part of it.
So I thought I’d share what I’m growing this season, why I chose it, and how it’s fitting into my everyday life.
My Garden Approach
Harvest basket
I’m not approaching my garden as a perfect system. It’s more of an ongoing experiment.
I focus on:
Things I actually like to eat
Plants that make sense for my space
A mix of reliable favorites and a few “let’s just see what happens” plants
Anything that can naturally connect back into my kitchen
It’s less about maximizing yield and more about creating a rhythm between the garden and everyday life.
Some seasons will be better than others, and I’m learning to be okay with that.
What I’m Growing This Season
This year’s garden is a mix of staples, shade-tolerant plants, and a few experiments.
Leafy greens
I always lean into greens because they seem to do best in my space. Things like lettuce, spinach, and kale feel like reliable go-to’s that I can keep harvesting over time.
They also work perfectly in everyday meals; salads, smoothies, sautés, and quick add-ins when I’m cooking something simple.
Herbs
Herbs are one of my favorite parts of the garden.
Things like thyme, parsley, chives, basil, oregano and mint are small but incredibly useful. I love being able to walk outside and grab what I need instead of buying a full bunch at the store.
They end up in everything; eggs, sourdough bakes, soups, and quick dinners.
Vegetables I’m trying this season
This year I’m focusing on a mix of vegetables that feel exciting, practical, and fun to grow. I like having a balance of reliable favorites and a few things I’m experimenting with as I go.
A few things I’m working with include cherry tomatoes, cucumbers, zucchini, squash, garlic, and a handful of other quick-growing crops that are great for fresh picking throughout the season.
I’m especially enjoying the mix of plants that produce steadily and others that feel a little more seasonal and “all at once” when they’re ready.
It’s a bit of trial and learning as I go, but that’s part of what makes gardening feel alive and interesting. Every season teaches you something new.
A few experiments
I always like to try at least a couple things just out of curiosity. I’ve got some mini pumpkins and some gifted raspberry plants we’ll see what happens!
Sometimes they work, sometimes they don’t—but I’ve learned a lot by not overthinking it and just planting something to see what happens.
How it connects to my kitchen
What I love most is how the garden and kitchen are slowly starting to feel connected.
When something is ready outside, I naturally start thinking about how to use it inside.
A handful of herbs turns into dinner. Fresh greens end up in everything. And slowly, it changes the way I cook; not starting from recipes first, but from what’s actually available.
It feels more natural that way. Less planned, more responsive.
Final thoughts
I’m still learning as I go, and I think that’s what makes it worth doing.
There’s something really grounding about growing even a small amount of your own food and paying attention to the seasons in a more hands-on way.
It doesn’t have to be big or perfect. It just has to feel like it fits your life.
And for me, this season, it does.
