We downsized to a small home. In retirement I wanted to grow flowers for my vases, fruit and vegetable for the table. Since then I also developed an interest in succulents.
Very conscious of environmental sustainability and food security, I am using my kitchen waste & garden pruning to make my own compost. I use recycled pots, cups and containers to plant in, provide garden ornaments and create a bee water station.
In my tiny garden I grow roses, orchids, bromeliads, gardenias and other flowers, 6 fruiting trees and vines such as grapes, figs, persimmons, citrus, mangoes, passionfruit, herbs, a salad bowl and perennial & seasonal vegetables including some Asian varieties.
There is something to eat or see in every season. It is so amazing that just 2 or 3 varieties of vegetables with only a couple of vegetables each can actually be enough to create a meal for a family of 3!!!
Going forward I am researching perennial vegetables plants to minimise my gardening time while continuing to harvest vegetables for longer periods.
It is a peaceful oasis where I potter around for a couple of hours each week to refresh body, mind and spirit.
I have made many like minded friends who exchange seeds, cuttings, plants and harvests.
