Garden and kitchen
A menu that starts in the garden.
The calendar connects three questions: what can be sown now, what can be harvested now and what can become a meal.
The annual rhythm
- January–February: stored roots, brassicas, planning and early indoor sowing
- March–April: first greens, herbs, seedlings and prepared beds
- May–June: transplanting, salads, peas, strawberries and the first broad harvests
- July–August: tomatoes, courgettes, beans, cucumbers, berries and preserving
- September–October: squash, potatoes, apples, late salads and winter preparation
- November–December: roots, cabbage, stored crops and meals built around what keeps
A practical monthly page
Each month brings together garden tasks, likely ingredients and menu ideas. Local weather, altitude and the actual garden always matter more than a fixed date.
Equipment
The project also records the ordinary tools that make the workflow easier: seed trays, labels, hand tools, storage containers and equipment for preserving a surplus.
Use it as a prompt
This is not a rigid meal plan. It is a way to notice what is ready and make the harvest the starting point for dinner.