My veggie garden has officially started producing, and I’m so excited! After weeks of taking care of everything, checking every morning to see what’s grown, I finally got to enjoy the first reward: my own homegrown cucumbers!
They’re super fresh, crispy, and just full of flavor. Way better than the ones from the store. I’ve already started using them in Greek salads — just olive oil, oregano, a bit of salt, some feta, and whatever tomatoes I can find (since mine aren’t ready yet). Still, it feels so good to eat something I planted and grew myself. 100% organic, no chemicals, just water, sun, and love.
Right now, I’m waiting for the rest of the garden to catch up. The tomatoes are growing slowly, still green but getting bigger. The green and yellow peppers are also doing well — they’ve started showing up but need more time to ripen. I also planted hot green peppers, eggplants, and zucchini, and I honestly can’t wait to start cooking with all of them.
The dream is to make full meals straight from the garden: roasted eggplants, stuffed zucchini, grilled peppers, and of course even more salads. Maybe even a homemade briam or imam baildi once everything’s ready.
There’s just something so satisfying and calming about gardening. It’s not just about the food — it’s the whole process, the care, the waiting, and finally the harvest. Every bite feels like a small victory.
For now, it’s cucumber season, and I’m loving it. Stay tuned — my garden’s just getting warmed up!
P.S Here is a meal I ate Yesterday.
500 gram skirt steak
1 cucumbers
1 Tomato
1 Green hot pepper
1 Slice Of Feta goat cheese
2 Spoons Of olive oil
1 Sweet Potato
1 Normal Potato
Put the potatoes in the oven with salt , pepper , paprika and onion powder.
Make the Greek salad
Put the skirt steak in the hot pan with no oil and at the end make a butter bath.
Do all that and you will have an amazing meal !
