We’ve marked April 22nd in many different ways over the years. For example, in 1985 I welcomed my little brother into the world (happy birthday, Dan!), and in 2006 we put an offer on a little brick ranch and found out it was accepted that evening. This year we wanted something especially down-to-earth: we decided to plan an edible garden. Plan, not plant—many of the herbs and vegetables we love need a bit more time before they’ll be transplanted.

Remember the post from a while back about a bush that died? We wondered what to do with the remaining row now that one of the boxwoods had gone. The consensus was clear: rip out the finicky, overgrown shrubs, reveal more of that lovely brickwork, and start fresh with something more functional and appealing.

That small patch of soil is one of the few full-sun areas on our nearly one-acre property, so converting it into an herb, vegetable, fruit, and cutting garden felt like a perfect use of space. Fresh organic produce and flowers just steps from the back door—what could be better? Here’s what we’ve got going so far.

There’s still a lot to do, and Earth Day felt like an ideal moment to sit down with gardening books and online resources and map out the rest. At the moment we have a happy little raspberry bush (scored for $9 at Lowe’s) and a surprise peony that popped up on its own—no idea how it got there, but we’re delighted. Otherwise the area is mostly blank canvas.

We also transplanted a few daffodils that never bloomed in the shade and freed a tiny rosebush that had been overwhelmed by larger shrubs for years. It’s finally getting the sunlight it deserves. We planted spinach and lettuce seeds too, but they’re taking their slow, steady time to emerge. Fingers crossed they’ll reward us soon.

So that’s our Earth Day plan at Casa Petersik: design and prepare an edible, attractive garden that makes everyday life a little greener. If you’re thinking about starting your own small edible garden, here are a few practical, modest suggestions we’re using while planning ours:

• Start small and choose what you actually eat. Herbs like basil, rosemary, thyme, and chives are low-maintenance and reward you quickly. Salad greens and baby spinach are easy to succession-sow for ongoing harvests.
• Use the available sunlight to guide placement. Put sun-loving plants in the brightest spots and shade-tolerant species in less exposed areas. Our chosen patch gets the most sun on our lot, so it’s ideal for tomatoes, peppers, and flowering herbs.
• Amend soil where needed. A simple mix of compost and topsoil can improve drainage and fertility. If you’re short on time, raised beds or containers can speed up the process and reduce back strain.
• Think about pollinators and cutting flowers. A few zinnias, calendula, or cosmos not only give you bouquets but also attract bees and butterflies that help fruiting plants thrive.
• Save resources where possible. Mulch helps retain moisture and suppress weeds, and collecting rainwater or using a reused water bucket for irrigation can reduce water use.

Now it’s your turn. How are you celebrating Earth Day? Fill in the blank:

Today I’m celebrating Earth Day by ___________.

Whether you’re unplugging electronics and reading by candlelight, starting a compost pile, attending a rain barrel workshop, or swapping out old bulbs for more efficient ones, there are countless small steps that add up. Even bringing a reusable mug to work saves disposable cups. Share what you’re doing today—and if you have edible garden tips or suggestions, we’d love to hear them.