One of the fastest growing trends in the food world is farm-to-table. Farm-to-table chefs use seasonal, locally sourced foods, usually from small farms to create tasty dishes using simple preparations.

Follow Garden Style San Antonio’s board Fruits of Our Labor on Pinterest.

Fruits and vegetables that are commercially grown are picked before they’re fully ripe and have had the chance to absorb nutrients from the soil, compromising both taste and nutrition. Using seasonal, locally grown produce in dishes allows the true flavors of the food to shine through, and it’s a healthier food choice.

The good news is you don’t have to be a trained chef or live on a farm to enjoy farm-to-table cooking. Think of it as garden-to-table. Growing herbs is a great way to infuse fresh flavor in your cooking and can be done in traditional garden beds, a container garden or even small windowsill herb gardens.

If you’re starting your first vegetable garden:

  • Start small. Trying to grow too much in your first attempt can become overwhelming and you may end up with more than your family can consume.
  • Choose vegetables and herbs you love.
  • Get your family involved. Kids love to play in the dirt and if they have had a hand in growing their food children are more likely to be willing to eat the fruits of their labor.

Growing vegetables may seem intimidating, but many varieties grow well in urban gardens and our South Texas climate. If you have limited space, vegetables like leaf lettuce, spinach, tomatoes and many others are well suited to container gardening.

Picture of Vickie Castilleja
Vickie Castilleja
Although no longer with SAWS Conservation, Vickie thoroughly enjoyed her time here learning all aspects of gardening and landscaping from her colleagues. She continues with her interests of vegetable gardening and the food-to-table movement.
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