After cooking, gardening has been the greatest joy in my life. I believe in growing as much of my own food as possible. At times it’s just sprouting broccoli seeds into nutritious spouts on the kitchen counter and other times I have the opportunity to grow a variety of foods in a true garden.

Currently, I’m working on a balcony garden using methods from In.Genius Farms and Growing Your Greens. I plan to grow a variety of greens, lettuces and herbs on our small balcony in Los Angeles.

I have had no formal training in gardening other than a short stint at Sungreen Living Foods, an urban organic greenhouse in Santa Fe New Mexico that specializes in wheatgrass, sunflower greens, sweat pea greens, daikon & buckwheat sprouts. I had the privilege of working with the owner, Susan Higgins, a truly inspiring woman who’s been part of the natural foods movement for over 40 years.

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The “Sprout House”, January 2012

Check out the Garden Gallery page to see the gardens I’ve built.

Why URBAN Gardening?

Urban communities can be food deserts, meaning there is limited access to real foods. Most “convenient stores” don’t sell any wholesome food and many people don’t know where their food comes from. Growing food in urban areas can help bridge this gap. My home garden in an example that anyone can turn sunshine into sustenance.

Why Organic?

Nutrients in plant based foods are the by product of the plant’s struggle to survive. The nutrients are placed in the leaves, seeds and fruits to be used by the plant at a later time. Conventionally grown produce has chemical inputs to make the plant grow faster and with ease. We all know that the easy way isn’t always the best. It’s been proven that organic produce has a higher nutrient density than conventional produce without the chemical residues.

chef megan tucker

Raised Beds, Spring 2012, Santa Fe NM