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4×4 Garden Plan: Let’s Grow 100 Pounds of Food!
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Mexican Arugula Salad

4×4 Garden Plan: Let’s Grow 100 Pounds of Food!

This year we’re going back to garden basics.  And we’re back in Brooklyn y’all!  After spending 2 Summers gardening Upstate we’re going back to our garden roots – growing in a small space in the city!  Let me introduce you to this Summer’s experiment – how much can we grow in a 4×4 garden?

The 4×4 garden begins!

4x4 garden plot

This year we joined our Brooklyn neighborhood community garden and got a 4×4 garden plot.  We’re going to be using every inch of that 4×4 space, including the outside of the box with sub-irrigated containers!  Seriously, we’re going to use all the space that comes with our little growing area!  

So here’s my goal. I want to show you that you don’t need a lot of space to grow your own food!

I want to grow 100 pounds of vegetables in a 4×4 garden plot!

We’re not growing any heavy vegetables this year, such as pumpkins or watermelons, so the majority of the pounds would come from tomatoes.  Instead of growing 3 types of tomatoes like we did every year, we’re only growing roma tomatoes this year because that’s what we use and can the most.  

pink haired mom with baby in garden

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Mexican Arugula Salad

EASY Mexican Arugula  Salad with Olive Oil dressing!  This simple salad recipe is healthy and includes Arugula, Spinach, Tomatoes, Corn and a Olive Oil/Lime/Cumin dressing to give it a Mexican taste! This is a perfect side salad but could easily turn into a main course if you add chicken to it.  

I love this Mexican Arugula Salad!  The olive oil/lime juice dressing that coats the arugula greens, tomatoes and corn leaves me craving this salad for lunch and dinner.   I love Mexican flavored dishes, so the lime, cumin and dash of red pepper flakes gives this such a burst of flavor making this a exciting salad!

EASY Mexican Arugula Corn Salad with Lime Olive Oil dressing! This simple, healthy salad recipe includes Arugula, Spinach, Tomatoes, Corn and a Olive Oil/Lime/Cumin dressing to give it a Mexican taste! This is a perfect side salad but could easily turn into a main course if you add chicken to it. My family loves this salad, it makes healthy eating easy!

Healthy Recipe

With the weather turning to Spring and Summer (it was 70 degrees this weekend!) I’m taking a step back from hot soups for lunch and instead am craving something fresh and crunchy.  

What’s growing in the garden dictates our meals, so I’m looking forward to picking our fresh vegetables, dicing them up and having a big bowl of salad for lunch.  And what’s even better is there no time waiting for lunch or dinner to be heated,  this Mexican Arugula Corn Salad is made within minutes.  

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