5 Things You Can Harvest Quickly in Your Kitchen Garden

Welcome to the Grow youw Self podcast. Surprising stories about the food we eat and inspiring conversations about what it really takes to live the whole and happy life we're all craving. My name's Nicole John C. Burke, and I'm the owner of Rooted Garden and Gardenary Incorporated and author of the upcoming book Kitchen Garden Revival. Is it obvious I'm kind of obsessed with the kitchen garden.

Each week here on the Grow youw.

Self podcast, you're going to be shocked at the things you'll learn about foods you eat every single day. And you'll feel encouraged to take little steps in your own busy schedule to create a more whole and happy life for yourself. So turn up the volume and let's take a walk, go on a drive, or just hang out in the kitchen garden together. Every time you listen, I promise you'll learn something that will help you grow yourself in a new and exciting way. Sound good? I think so. Now let's dig in.

Are you staying home and wondering how you can make the most of this time? Maybe you're even thinking about the possibilities of starting a home garden. What? And if you are thinking about starting a home garden, you're thinking, how can I grow my garden with things that are going to grow super duper fast, so fast that I might even get to harvest from them before this difficult, challenging coronavirus pandemic is over? That's the topic for today's podcast, five things that you can grow super fast in your vegetable or kitchen garden during the coronavirus pandemic. Sound good? I think we need some good stuff. How about you? All right, guys, let's dig in. Welcome back to the Grow youw Self podcast. I am so, so excited to be sitting in my closet and imagining you sitting here with me. It's so weird that we're all in our home so much these days, right? So I'm hoping that you get a little bit of extra time to pop in your AirPods or headphones or whatever it is you use to cancel out the noise of your home, and we can just hang out in the garden together or at least dream about the garden today. Today's episode is brought to you by my new workshop I created just for this time. It is called the Kickstart your Kitchen Garden Workshop. I recorded it just this week. It is about an hour and a half and it leads you through three steps that you can take right away to start your kitchen garden. It was so fun. I led about 75 students live and taught them all about how to set up their garden Everyone said loved it, at least everyone that told me their thoughts about it. But I gave my principles. So the things that I use to make all my raised gardens for Rooted garden and gardenary, so beautiful and productive. But then I also gave some quick start tips. So for people who are completely locked down and just can use the resources that they have at home, I gave quick start tips to make it possible for even those people to get started right now. So super relevant and super helpful and super fun. So if you want to sign up, you can get the recording. You'll get an ebook about how to build a raised bed for less than $100 all included. You can find out more about it on the homepage@gardenary.com so check that out. It's the kickstart your kitchen garden workshop. All right. Once you have that kitchen garden set up, we gotta grow some stuff in there, right? And we need some delicious, nutritious, fast growing things for us to enjoy right away. So that is what we're going to talk about today. How you can make the most of your garden during this difficult time and plant some things that you can grow and enjoy hopefully within about two to four weeks. Yes. Really? Two to four weeks. That's super fast. Right. And hopefully by that time things will be a little bit more back to normal, I hope. We'll see. So let's talk about the five things. So number one are leafy green microgreens. Now I'm sure you've heard about microgreens. They're kind of all the rage right now and for good reason. So today I want to tell you how to grow microgreens and why you should. We're going to focus first on the leafy green kind. So the ones that eventually would have become a plant that you would harvest generally for the leaves. So microgreens are basically the initial shoots of vegetable plants. So they are planted from seed in soil. So this is different from something that's grown in water or say a different kind of medium. So they're grown in soil and they can be picked just after the first true leaves have developed. So when seeds pop up out of the soil, they have this first little leaf looking thing and I think it's pronounced cotyledon or codol, Cotyledon or cotyledon or something like that. I probably should have listened to Google pronounce it before I recorded this, but C O T Y L E D O N. I know how to spell it. So that's the first thing that appears and that's not the true leaf. So you don't harvest the microgreen at that point. You let it then pop out the next two leaves, and those are what we call the true leaves. That's when you're really going to be able to tell, oh, that's what this kind of vegetable is. So microgreens really are harvested generally when they're like one to one and a half, maybe maximum two inches long. And you cut both the stem and the leaves. So you're growing things, you're growing microgreens of things that you can eat the entire thing, the leaves and the stems. So something like tomatoes, they don't play the microgreen game because we don't eat the stems of tomatoes. So microgreens are even smaller than, like baby greens. So if you've ever bought like baby arugula, baby spinach, baby chard, these are even more baby than the baby, if you can imagine it. They're so cute. They're like little fairy foods or something. So they've been growing in popularity over the last five to 10 years, and for good reason. Generally you can get them at a farmer's market. Like, there's tons of microgreens farmers that sell their greens there for top dollar. Can I say, oh, my goodness. One time I ordered some and I was like, wow, there goes $30. You can also get them at restaurants, if you could actually go to a restaurant right now, but you probably can't. But generally fancy restaurants like to put microgreens, like as garnishes or toppings for soups and salads, things like that. But we're going to grow some ourselves. So these microgreens, generally you could grow them out in your garden if you wanted to, but we're going to talk about how to do it just quickly indoors. So all you need is a pretty shallow tray generally probably I would say 3, 4, 5 inches deep. And you're just going to fill that with some compost and topsoil mixed together. Or you could literally do it in straight up compost. You're going to plant your seeds super tight, so they're going to be a lot closer than they would ever be in a typical kitchen garden or vegetable garden, because you're going to give them very little space because all you're doing is growing them for that first set of leaves, right? So they don't need all that space because you're going to end their life very quickly. I know it sounds sad, but it's for the good of mankind. So anyway, you're going to take the seeds, plant them, then you're going to cover them very, very lightly with a little bit more compost, and then spritz them with a spray bottle of water and then put them under light so you can put them in a window sill. They're going to grow probably the least. Well, in that situation, if you have a grow light, highly recommend that. But even, like, as much light as you can get on them, the better they will grow in less light than, say, other kinds you try to grow indoors, like herbs, or like when you're trying to grow tomato babies and that kind of thing. So you'll put them under light, and then literally, in about 14 days, those leaves will be ready for harvest. Now, I get the question a lot when I do posts about microgreens, like, can I cut from these again? Like, is this over? And yes, I am sad to say it is over once it's over. So once you cut that first cut from your microgreens tray, you might have a few seeds that weren't fully developed when you first did that harvest. So they might pop up over the next few days once they've been given a little bit more space. But beyond that, once you cut that first set of leaves, the plant is like, ah, you took what I needed for my life. So they're kind of done at that point. So then you just empty it out, throw that in the compost pile, and start all over again. So there are tons of seeds that you could grow. For microgreens, I love doing Swiss chard. You can do mustards, you could do beets, you could do sunflowers. You can do all the lettuces, the kales, you can do cilantro. Even cilantro has been proven. That's one of my favorites because the flavor is super, super great. And if you like cilantro, then, yeah, you're just gonna get a ton of cilantro flavor, which I think is amazing. So that's how you're gonna do it. So you're gonna buy, fill a pretty shallow tray with soil and compost, plant your seeds pretty tightly together, cover them very lightly with a little bit of compost, spritz them in, keep them basically moist over the next two to four weeks, and then hopefully, within about 14 days, you are ready to harvest and enjoy. Now, the super great thing about microgreens, especially during this time when we're all a little bit more aware of the fact that we need to be staying healthy, is that microgreens have in them tons of nutrition. In fact, they've proven that basically inside of a microgreen is all the nutrition that's eventually in the full plant. So, for instance, if you enjoy a kale microgreen, you're getting all the nutrition that would eventually be spread out over big, large, huge leaves, but you're getting them in just one little bite. So great way to get all of your nutrients. And personally, I think it's a wonderful thing to do, not just during a time of a pandemic and crisis, but all the time, especially for kiddos, because they're so cute and little and eatable. Snackable, that's a better word. And kids love little things, I think. And so they get a lot of nutrients without you having to, like, shove down a ton of kale, you know, down their throat, which they don't always appreciate. So that is, number one, the microgreens. Leafy microgreens is the first thing you could grow. So you could plant that out in your garden beds directly if you wanted to. I don't think it's necessarily the best use of space because you could really do them just indoors in shallow trays, and you'll be able to control it a little bit better. Number two is one of the easiest things you'll ever grow in your garden, and it's super fast to come up and be ready to harvest. And it is arugula. Arugula is also known as rocket. And I don't know if this is the reason, but for me, I think it's because it grows fast, you know, because rockets are fast. I don't. I have literally the etymology, I don't know. So I just kind of made that one up. But in my opinion, it's called rocket because it's as fast as a rocket. Not quite, but almost. So arugula is super good for you, just like microgreens. Maybe not quite as good for you as microgreens, but there is some. A little bit of vitamin C and a serving of arugula, a little bit of calcium, and about, I don't know, a quarter of your daily value of vitamin K just in about one cup of arugula. Personally, I do not like grocery store arugula. It tastes just so. Either too peppery or just too plain. And freshly harvested arugula beats it hands down all the time. The other thing I love about arugula is that it grows in all kinds of different temperatures, like cool temperatures and warm temperatures and even. Even in hot temperatures. My first years working in Houston with rooted garden, I would visit all these gardens and proved it that we could literally grow arugula year round there, which is amazing considering how hot our summers are. So anyway, let's talk about how to grow arugula. I personally would recommend growing these outdoors in your kitchen garden directly. You can still grow these indoors if you'd like to, but my recommendation is to bring them out in most parts of the country around this time and North America. We are warming up and the threat of frost is passing and arugula can handle a little bit of lower temperatures, particularly if you cover it. So let's plant them outside. At least that's going to be our plan for right now. So I love growing arugula seed in compost. I'll use my normal soil blend underneath, but may just put a fresh layer of say, 2 to 3 inches of compost and plant my arugula seeds. Seeds right in there. They absolutely love it and they told me so. So you want to make sure that the soil is super nice and level because these seeds are teeny, teeny tiny. They are like little bitty bitty bitty pebbles and they're going to be hard to spread out. So take your time. You want to make sure that you give these seeds plenty of space between them because if you over plant, what happens is those seeds kind of crowd each other out and you don't get as much harvest from those seeds as take your time to spread them out and water them in, cover them very lightly with some compost and then let them get some sunshine and some rain. You want to keep them pretty well watered. You don't want to soak them, but they do need to stay consistently moist. So you wouldn't want the area that you plant with arugula to dry out, especially not regularly within, literally, I don't know, three weeks to four weeks, you are going to be harvesting arugula and it is pretty amazing. So the younger the leaves, the sweeter, the less peppery and really just the better tasting. If you have never had freshly harvested arugula, you just haven't really had arugula, I have to say. So you're going to love this. You're going to love growing it. Your kids will love it. It's just a super fun, easy, very, very fast thing to grow in your kitchen garden, especially right now, because we're in. It's like, what are we? March, April? This is spring. It's a perfect time to grow arugula. That's the way you are going to plant the arugula and then to harvest the arugula. You want to come to the outside of the plant and harvest around the edge of the plant, leaving the center to keep growing. If you cut off the entire thing at once, you might get regrowth, but it's not as likely. So I like to just come and take a little bit from each of my plants every time rather than chopping off the whole thing at once, because I love the idea of cutting and coming again. So that's another great thing about arugula is you don't just get a fast harvest, you get multiple harvests. I mean, is that an awesome plant to grow right now? I think so. I love to have arugula just in a fresh salad, especially with some parmesan on it. Arugula is great to put on an omelette or to throw into a smoothie. One of my favorite easy recipes is just to literally saute it with a little dash of balsamic vinegar. Mmm, it is good. There's a million ways to use arugula, so enjoy it fast. Number three is radishes. You knew I was going to talk about this when everybody says radishes are so easy to grab, it's one of the first things you should garden. Well, I have to tell you that I had tons of fails with radishes when I first started gardening. I read all these blog posts and saw YouTube about how radishes were so easy and a beginner gardener's best friend, but I just didn't have that. I didn't have that kind of luck. So I'm going to give you a few tips here. But first, let's talk about why radishes are super great to grow right now. They do grow fast. They're one of the fastest growing root crops that you can do. So beets are also great for you, and carrots too, but those are going to take like at least 75, 90 days in the garden. Whereas radishes are more like a 30 to 45 day kind of thing. And I kind of like the sound of that right now, don't you? So radishes also have vitamin C, which is great for you. They're known to have good fiber and good folate, and they're also supposed to have lots of vitamin B6, magnesium, all these really good things that your body needs, especially during this time. I was reading and it said that radishes also have some detox agents. And I don't know about you, but I could use all of the non toxic help in my life right now. So the trick is picking the right seeds and sowing them correctly. So let's talk about that. So the radishes are actually in the same family as arugula. They're both in the brassica family. And if you didn't listen in yet to episode number 12, we talk about what to eat during the spring, and we cover this family pretty extensively. So go take a listen after this one if you didn't check it out yet. So radishes are in the same family as the brassica arugula. So the seeds, again, are super tiny. But unlike with arugula, where the root systems aren't that big, obviously with radishes, we're literally growing it for the root. So you want to be careful and spread out those seeds so that they don't crowd each other as they're starting to grow up. So I try to give them a minimum, say, two or so inches, maybe three between each seed. And then you are going to need to come back and separate them or thin them if you ended up accidentally dropping two seeds in one spot, which, I mean, I never do because I'm such a professional gardener, but maybe it'll happen to you. Just joking. Can you guys tell I'm a little snarky today? I think it's from being indoors and with my family nonstop for two weeks. Okay, so you are going to plant them, you're going to cover them up with a little bit of compost, water them in well, and then an important thing to do is to come back and kind of support the rat radishes as they're growing. What happened to me in my first years of trying to grow radishes is oftentimes they weren't getting enough sunshine, so they'd be reaching and be, like, really leggy. And then I wouldn't get a proper root formation or my seeds were planted too closely together, or I don't know what happened. I just literally had the hardest time getting the root to form properly to have a really nice radish. I will tell you, the first one that I had great success with was French breakfast radishes. These grew really well, super fast and was super like. I just was my first time. I was like, finally I grew. The thing that everyone said is so easy. So if you have frustration, too, or you want to do a radish that you're pretty sure is going to work out, I highly recommend the French breakfast radish. And I got my seeds from Baker Creek. I hear that the seeds are all selling out super fast these days. So wherever you can find them, look for French breakfast radishes and you won't be sorry. Radishes are, you know, obviously a little peppery. They're in that same family as arugula, so they're going to have that pepper taste. And some people don't love it. Actually, let's be honest, probably most people don't love it. But there are ways you can use radishes and make them yummy. My personal favorite way to cook and enjoy radishes is to roast them in the oven the same way I roast my potatoes. It gives them like, I don't know, it's like it pulls out the sugars. I am not, I don't understand, like food science, but personally, my experience tells me that by heating them up, it like pulls out their sugars because they taste sweeter to me when I do that. So I just like cover them in a little bit of olive oil, salt and stick them in the oven and they're so yummy. You could just slice them really thin. That's one way to spread out the taste and the pepperiness, using like a mandolin slicer where you can get super thin slices or coarsely chop them up to add as like a relish or topping onto a taco or a salad. To me, I think the secret with enjoying vegetables, especially fresh vegetables, it's all in the chop. Like if you can chop it up and get it thin enough or specially cut up enough, especially for kids, you can make it really interesting to eat. And they love little shapes like, like my kids are getting older and they still are more interested in vegetables when they look cool. So cut them up in all kinds of special ways and I'm sure you can find ways to enjoy them or you could pickle them. So that's another fun way to use them. We did that with our French breakfast radishes last summer and they were super duper delicious and refreshing. So radishes are the next thing you can grow that are super fast in your kitchen. Garden number four, Is that what we're on now? Yes, we're on number four. It is green onions or garlic greens. So I'm throwing this one out here. Now, chives. You guys know I love chives, so that goes without saying. If you want to grow chives right now, it's a sure fire. Like you're obviously going to be able to harvest them almost right away if you plant from plant. But I'm assuming that maybe a lot of you aren't going to get get your hands on a chive plant right now and they are slow to grow from seed. So instead, I'm going to talk about growing green onions or garlic greens from the things that you can actually buy from the grocery store. So green onions, I think you guys know what I'm talking about. Like, the roots are still attached. They're white at the base, and then there's just like a green stalk on them. So you can cut those and enjoy them as long as you reserve the center part that's a little pointy. And then you can just literally replant those into soil or compost, and you can put them right out in your garden. And you'll continue to get green onions from that initial bulb. So this is a great way to make the most of the things you already have from the store. And you're also going to benefit your garden as well, because green onions are a great companion plant, especially for things like arugula and radishes. Hello. We are looking like creating our planting plan right now, are we not? So that's a great thing. Green onions are super good for you. They have those antibiotics and you can really enjoy them in all kinds of fresh dishes like salads and soups and putting them in casseroles, whatever. I just always add a little green onion to everything, especially if it ends up looking a little too white and cheddar y. You guys know what I'm talking about. It's like, I'll make a pizza or spaghetti or tacos, and I'm like, I'm just going to add some green onion to like, make myself feel like I'm actually eating a vegetable during this meal. So green onions are great, easy. You can plant them and enjoy them. Onions are going to be slower to grow from seed, and it's. You could still do it, but it is a little late to do so. So if you can't get your hands on a plant from the store, then you can from, like a plant store. Then you can do this with what you get from the grocery store. The other option in this category is what I like to call garlic green. So again, chives are amazing, but you may not be able to grab a plant right now. So garlic greens are one of the next best things. So to do this, you're literally going to take an organic garlic. What's that called? I always forget. It's a bulb. And then you're going to split it into the individual cloves and plant each one with the tip pointing up. You can do this indoors in a pot or container, or you can do it directly in your Garden. Now, if you had done this back in the fall or a while ago, before frost and snow or true winter sets in, you literally will end up with a full garlic bulb about nine months later. So obviously now we're more in spring, so it's a little late to do that. But what you can get from that little clove is lots of garlic greens. And you may end up with a tiny little garlic bulb at the end or middle of summer too as well. You never know. But you will at least get the garlic greens. So that is a super fun, easy thing you can do. They'll grow very quickly from the cloves. It's really fun to do with kids because they can handle the cloves with their little tiny hands. So sometimes things like radishes and arugula are a little overwhelming to try to plant with kids. And I know we've all got our kids home, right? So those things can be a little overwhelming because the seeds are so tiny, it's kind of hard for them to get control over them. So something bigger like planting the green onions or the garlic cloves is a great hands on thing to do now that we're all homeschooling and their hands can handle it, which is awesome. So that is for garlic greens and onion, green onions. So whenever you're ready to harvest those, you're just going to take that one green that you want to harvest and cut it down basically to right, I guess two or three inches above the soil level. You don't want to cut all the stalks at once and you definitely don't want to cut the ones that are just starting to grow up from the center because that is next week's harvest. So if you cut that, then you may be cutting off all the new growth. So I generally just come and grab an outside green or two and then let it keep growing from the center. And in general, if you have let's say 10 to 20 green onions planted or 10 to 20 garlic cloves planted, you could be coming out and cutting greens within say two or three weeks. And you'll be able to keep cutting them throughout the rest of the spring, maybe even into the summer. So that's number four, the garlic and the green onions. Garlic greens and green onions, lots of greens here. The final one is actually technically another microgreen, but it's a different kind of microgreen. It's a pea shoot, not shoot like, oh man, I have to stay home for two months. But shoot like the first growth out of the pea seed so we talked all about peas in episode 11 called oh, Snap. I told you the surprising story of the sugar snap pea. And peas are so fun to grow. I tell you all about it in that episode. So if you haven't listened, go do it. You're going to love learning about peas, but pea shoots is kind of another way to get all that nutrition from the pea, but a whole lot faster. So just like with the leafy microgreens, when we grow peas for their shoots, we're going to harvest them sooner rather than later. So we'll harvest them within, say, two to three weeks rather than letting them grow to their full potential and produce lots of new peasants peas. So let's talk a little bit about peas. As we talked about in that episode. They're so good for you. They're full of beta carotene, vitamin C, they've got folate and fiber. One of the things I like about growing pea shoots versus just leafy microgreens is that they're also going to have a little bit of protein. They're just like a denser spring vegetable to enjoy. So I love that. What you want to do with your peas, you're basically going to be harvesting them in about a quarter of the time that you would if you were to let them grow all the way. And if you've eaten at any fancy restaurants or seen these at farmer's markets, pea shoots are super popular out there in the world because they taste so good, so fresh, and they hold up. I think they're a little bit stronger than some of the leafy microgreens. So let's talk about how to grow them. So you can do the exact same thing that we talked about for microgreens in terms of growing them indoors. So once again, you'd have a shallow tray, fill it with compost, and again, you're going to plant the pea seeds super close together, and then you'll harvest them when they're about 1 1/2 to 2 inches long, or you can even let them grow a little bit longer. The super fun thing about growing pea trees shoots is you can eat all parts of that shoot. So the leaves, the stem, the tendrils, every little bit of it is edible. I don't think the roots are, but every other part. So just dig in. So that is the way you're going to grow them indoors. You can make sure they're either near a window or under lights. I'm currently growing two sets, and I grew some in the window and some under lights, and they both done Done pretty well, almost the exact same. So you can definitely grow them in both ways. In terms of light, you can also grow these directly in your kitchen garden. So I'm actually trying this out as well as we speak. I'm growing peas for the actual pea up my trellises, so I planted those out. I planted, I don't know, like, 20 or more peas per trellis, and those will grow up. Those are sugar snap peas. But then I also planted Sugar Ann, so those are bush variety sugar snap peas. And I planted them much more thickly, more like a shoot kind of planting. So a lot closer together with the thought that I'm just going to let them grow up to about 2 or 3 inches, and then I'm going to cut them off for a fast heart harvest. So you could do this in your kitchen garden as well, if you want to get some fast harvest out of the garden, especially during this time when you're at home. And what you could do is actually you could grow a bunch of them all together, come in and cut some as microgreens, and then allow a few of them to keep growing, if you so choose. So that's kind of a fun alternative where you could grow a bunch, cut and enjoy the shoots while you guys are all at home. And then hopefully when we all get to go back to life, if we get to do that, then you could let some of those grow into their full potential and branch out and then create a lot of actual peas for you as well. So you can do both. Like, just because you plant it out with the first idea of harvesting for shoots doesn't mean that you're going to have to harvest all of them in that way. So pea shoots are so fun and delicious. My kids will literally pinch and eat these right from the containers or straight from the garden. And they have, like, to me, it's like a quintessential spring flavor. So highly recommend you guys trying them. You can cook them down if you want to. Martha Stewart. I'll see if I can share this in the notes. Has a great recipe for cooking pea shoots, but I personally just love having them raw. So I'll put them on top of a salad or just as a garnish and. Yeah, or like put them on top of some toast with some butter. That's also really good. I think Joshua McFadden has a pea, a toast pea recipe in his great book Six Seasons. I'll try to link to that one as well. As you guys can see, I'm super simple in terms of the Way I prepare food, I feel like for every one of these vegetables, I was like, and you can have it in a salad or a soup or an omelette, and maybe you can roast it. So you guys can tell. I keep it simple in the kitchen because I like to keep it pretty awesome in the garden. So if I had to choose, I would spend more time in the garden, less time in the kitchen. So that's just the way I roll. My thought is, if you've got great ingredients, then you really don't have to do much in the kitchen, right? You don't have to, like, spiff it up because it's already amazing because you grew it yourself and it's fresh from the garden, so it's just going to taste good all by itself. Itself. That's my philosophy, at least. So there you have it. Those are the five things that you could plant right now, like literally today in your kitchen or in your kitchen garden. And you will be able to harvest these things in two to four weeks. So, guys, we gotta stay home. We might as well start a garden, right? And these are five things that are gonna help you care for your body, fill you up on really good stuff, and I'm pretty sure you'll able to harvest enough of this that you'll get so full you'll actually have some of this to share with other people, maybe even the people living with you. Just an idea. Thanks so much for listening. If you've got questions, send me a message. Go check out the show notes on gardenary.com or just DM me on Instagram gardenaryco. However you want to ask me your questions about planting these, I am happy to help. Thank you so. Thank you so much for listening. Please know that I'm thinking about you right where you are right now. I'm picturing you with your family or all by yourself in your home, in your backyard, on your porch. I'm thinking of you and all that you're facing, and I'm cheering for you. I know we're going to get through this, and I just wanted you to know that I am on your team and I'm here to help. So let me know if there's a way I can do that during this time time. Thanks so much for listening to the Grow youw Self podcast. When we grow ourselves, we literally grow our self. Wow, that was profound, Nicole. All right, I'll be back with my snarky self next week. Thanks again for listening. I'll see you next time. Thank you so very much for listening to the Grow youw Self podcast. Listen, I have a favor to ask of you. Will you take a selfie of yourself? Oh, yeah, what's another? Is there another way to take a selfie? I don't think so. Take a selfie of you listening to the Grow youw Self podcast and tag me on Instagram at gardenaryco. I would love to see your awesome face and get to know you. And I'd love, love, love, love for you to subscribe and leave a review where listening to your podcast. You guys know how this stuff works, right? Like, anytime that someone leaves a review and subscribes, then the online world goes, oh, this might be something good that we should share with other people. So every time you do that, it really makes a difference and I absolutely love you for it. Don't forget this episode is brought to you by my kickstart, your Kitchen Garden workshop. It's awesome. It's so fun. I just recorded it with a class of over 75 students this past week, and in it I teach you the three steps you gotta take to set up your kitchen garden. I make it super applicable to where we all are as a community right now with staying home, and I make it as simple as possible. The reviews are awesome, so go check it out. You can see a link to it in the show notes here and@gardenary.com on the homepage. I love you. I'm cheering for you. Hang in there. We're gonna get through this together. I'll see you next week.