I've always had a patch of dirt from which to grow organic edibles. my current property has a 5' x 20' area, with a Meyer lemon tree off to one side. Half of the leading edge is taken by herbs: basil, dill, rosemary, flat leaf parsley & thyme. The remainder is usually peppers: ghost, thai and the like.
Behind that, this year's plantings include roma and compari tomatoes, squashes, cucumber, watermelon radish, strawberries & green beans.
I enjoy putting together complimentary foods and drinks for backyard parties, where friends can pick produce to compliment their nibbles. There's nothing like pulling a fresh radish, giving it a rinse, slicing it thin, and nibbling with some well-matched cheeses, crackers and wine.
