Edible Gardens

My passion for edible gardening began in 2016, at the age of 38, when I was declared in remission after completing intensive cancer treatments for an aggressive and rare invasive breast cancer. With a 40% rate of recurrence and 70% survival rate for the 5 years following diagnosis (even after the cancer was gone), I was driven to lead a healthier lifestyle and discovered, to my surprise, much needed therapeutic qualities of growing my own food. Prior to diagnosis, I despised gardening and avoided being outdoors. The day I was told that there was a likelihood that my lump would be cancerous, my instinct was to drive home, sit on my lawn near my flower bed and slowly pull out the weeds. This was very much uncharacteristic for me, and thus began my journey into the wondrous world of gardening.

During this journey I have met some incredible and generous hard-working individuals with a passion for gardening well beyond mine. It has opened my eyes to the world we live in, to the capitalist industrial food system and ways I can control the quality of the food my family eats. I have become fuelled by ‘50 By 50 Ottawa’, a local movement in Ottawa lead by master gardener Tom Marcantonio where the goal is for Ottawa to grows 50% of its caloric requirements organically by 2050. Tom’s work involves implementing programs to increase local organic food production, including community and school gardens.

In an effort to participate in and have a positive impact on the 50 By 50 Ottawa movement, I am providing services to assist local residents in creating and maintaining custom edible gardens that suits their space and lifestyle.

Growing your own fruits and vegetables in a home or community garden is a very empowering and rewarding activity. At the basic level, it is a way to connect with nature and learn the vital process of producing food for consumption. For many years we have subcontracted out that task to farmers and companies. Over time, decisions were made based on the bottom dollar as opposed to the health and preservation of people and our planet. We have become so far removed from important decision-making that we have lost control of the food we eat. But it doesn’t have to be that way. With a little effort up front, growing your own fruits and vegetables is not only possible, but completely and realistically achievable. If we can educate ourselves now on how grow and preserve our own food, it will become second-nature for future generations.

I have experience growing the following vegetables, and I am capable of learning to grow any fruit or vegetable that can survive in our climate: Basil, Cilantro, Mint, Parsley, Thyme, Oregano, Rosemary, Chives, Radish, Carrot, Onion, Spinach, Lettuce, Kale, Pac choy, Bok choy, Celery, Pea, Bean, Pepper, Tomato, Cucumber, Zucchini, Squash, Pumpkin, Melon, Corn, Sunflowers, Raspberry, Strawberry.