If you’ve been following along you’ll know that I’ve been cooking more from scratch lately — partly because of my 300 goals, and partly because we’ve noticed that whole, unprocessed food seems to affect my husband’s Parkinson’s medication less than store bought alternatives.

That got me thinking. If homemade ice cream makes a difference compared to store bought, what about growing our own vegetables? Knowing exactly what goes into our food — no sprays, no preservatives, no numbers on a label — feels like the next natural step. Not to mention the ever-rising cost of food — it feels like if the word “healthy” is included, the price is higher.

So we’re starting a suburban homestead. Nothing fancy. No acreage, no chickens (yet 😄). Just a backyard, a lot of enthusiasm, and a healthy respect for what birds can do to freshly planted seedlings.

May is our official start month. I couldn’t quite wait though — the first seedlings went in today. Spinach, lettuce, carrots and silverbeet are now in the ground with bird mesh on top because apparently we have flying thieves. 🐦

This isn’t going to be a perfect garden journey. There will be things the ants eat, things that bake in the Australian heat, and probably a few spectacular failures along the way. But that’s kind of the whole point of this blog isn’t it?

I’ll update monthly — what’s growing, what’s not, and whether any of it ends up on our dinner table making a difference to hubby’s medication.

If nothing else it should be a chaotic ride of learning from mistakes, and celebrating successes. 🌱

---

If you’ve been following along you’ll know that I’ve been cooking more from scratch lately — partly because of my 300 goals and partly because we’ve noticed that whole, unprocessed food seems to affect my husband’s Parkinson’s medication less than store bought alternatives — something I’ve been documenting in The Food Experiment.