Organic Gardening has been an interest of mine since the start of "Kkantoinette.com" two years ago. At the time I was living in a not so great neighborhood, had limited access to gardens, and the grocery store options were... well lets just say Targets produce section had the best selection in the area. This was also when I decided that I was going to run a marathon (which I did!) and when the bee population was dropping dramatically in California.
Oh, and did I mention I was seriously broke at the time? That lil' fact played a big role in my organic gardening movement as well.
Luckily my friend was harvesting her own seeds from her parents organic garden and she graciously sent me over a variety of veggie seeds. Cilantro, carrots, spinach... everything! My marathon training involved chugging a gallon of water everyday so I decided to reuse my water jugs as planters (see if your plastic bottles are safe for reuse by using the plastic number guide here).
So besides the dirt, everything was free!
My garden began to grow like crazy with just a little love (moving seeds into the shade on hot days, watering, and using old coffee grounds to tell bugs to move along without killing them). The garden was actually the first reason I was "reblogged" by a company... Urban Outfitters would repost my balcony garden images despite there being absolutely no UO products in the images (While I find this hilarious I also am extremely thankful because those shares are what gave Kkantoinette.com it's first real recognition).
My current apartment has limits on the number of potted plants you can have on your balcony so I have long planter boxes now instead of my water jugs. Currently we only have cilantro, basil, and three types of peppers growing along side a mini cactus garden. Despite the lack of variety, S and I try to incorporate our garden trimmings into our meals as often as possible (including last nights killer pasta dish with fresh cilantro and basil). The difference between eating a meal prepped from your garden vs. a store bought meal is astonishing. Freshly picked vegetables not only taste and smell better, but eating food you yourself grew is extremely satisfying.
Treebones Resort in Big Sur clearly understands this divine difference. Treebones has their own organic garden on site (pictured below) which is primarily used for their Wild Coast Restaurant and Sushi Bar. It was an absolute delight to roam through the garden before enjoying a delicious meal at sunset. There's something special about a meal when you know exactly where it came from...
For dinner I had the Calamari Steak and the Grilled Salmon Picatta, both served with/ontop of a variety of veggies from the organic garden. Read more about the restaurant and see the different menus here. Click "read more" to see images of the Treebones Organic Garden (featuring Spell Bryon Bay Designs).
Gardens make me giggle...
Dress: Spell Bryon Bay