There’s nothing like cooking a meal with food you’ve grown yourself — even if it’s just a handful of herbs or a few cherry tomatoes.
It’s not about growing everything.
It’s about making what you do grow part of your everyday rhythm.
🌿 Start Here:
- Harvest something small — a sprig of rosemary, a few spinach leaves, or fresh parsley.
- Build a meal around it. Let the garden ingredient lead. What complements its flavour?
- Keep it seasonal. Use what’s growing now — even if it’s from a local market.
🥣 Autumn Cooking Inspiration:
- Roasted root veggies with rosemary and olive oil
- Pumpkin soup with thyme and crusty sourdough
- Garden herb frittata using eggs from a neighbour or local farm
- Stewed apples with cinnamon and lemon verbena
Cooking seasonally connects you to the land — and to the moment.
It’s slower, simpler, and somehow more joyful.
The best part?
You don’t need a big garden to do it.
One pot of basil on a windowsill is enough to change the feel of dinner.
