There’s something undeniably magical about eating food you’ve grown yourself. It’s wholesome, it’s smugly satisfying & it tastes just that little bit better because you made it happen. Even if all you did was poke some seeds in the ground & hope for the best. 

By early July, the garden is (hopefully) handing out edible treats like a kindly neighbour with an overflowing allotment. Strawberries are ripening, herbs are thriving & courgettes are starting to do that thing where they multiply like garden gremlins. 

It’s peak “plot to plate” season & whether your harvest is a full trug or just a single heroic tomato, it’s worth celebrating. 

 

The First Taste is Always the Best 

There’s something about the first strawberry of the season that’s almost cinematic. You spot it. You crouch down. You whisper “you’re mine now.” You eat it right there and then, still warm from the sun & it tastes like summer. Perfect. 

You briefly consider quitting your job & becoming a full-time fruit farmer. 

Then you realise the next three strawberries have been half-eaten by something with tiny teeth and no manners. You carry on anyway. 

 

The Surprising Thrill of the Small Stuff 

It’s not just about the big harvests. Picking a handful of salad leaves or snipping fresh basil for your pizza feels like living your best life. You float back to the kitchen like a culinary earth goddess (or god), herbs in hand, ready to “just whip something up”. 

Reality: it’s still beans on toast. But with your parsley on top. And that, my friend, is elevated cuisine. 

 

Courgette Season: Blink and You’re Overrun 

Ah yes, the classic gardener’s dilemma: one minute you’re admiring your baby courgettes, the next you’ve got five the size of cricket bats and a deep sense of zucchini-based panic. 

You start googling “101 ways to use courgettes” and consider leaving some anonymously on neighbours’ doorsteps. No one’s ever quite ready for courgette season, it just happens to you. 

 

Herbs: The Real MVPs 

If you’re growing herbs this year, you already know the joy of throwing a sprig of mint in your drink and feeling incredibly sophisticated. Rosemary, thyme, basil, parsley – they’re small, mighty & they make even a shop-bought meal feel garden-fresh. 

Pro tip: Herbs in pots by the kitchen door = instant gratification + smugness every time you walk past. 

 

Garden Failures (That Still Count as Wins) 

Not everything goes to plan. Maybe your tomatoes are sulking, your carrots came out forked & confused, or your spinach bolted after five minutes of sunshine. 

But here’s the thing: even the “failures” teach you something. And honestly? That weird curly cucumber still counts. You grew food. You are officially a wizard. 

 

Final Thoughts: Food with a Story 

The real joy of growing your own isn’t just about the eating (though that’s a big win). It’s the story behind every bite – the battles with slugs, the triumph of finally getting a tomato to ripen, the pride of serving up something that started as a scrappy little seed. 

So whether your garden gave you a banquet or just a few herbs and hopes, savour it all. This is slow food, seasonal eating & good old-fashioned satisfaction, right outside your back door. 

Here’s to sticky strawberry fingers, herb-scented kitchens & meals that taste like sunshine and effort. 

Happy eating — and happy gardening!