How to Grow Your Own Food: 15 Steps

2024 Author: Samantha Chapman | [email protected]. Last modified: 2023-12-17 09:13

From the initial moment of man's appearance on Earth, the main activity of the day was foraging for food: through fishing, hunting, gathering or self-subsistence farming. Today, with large-scale industrial production, cultivation has often become a simple hobby. In fact, being able to grow your own food can mean greater food security, improved health, and a source of joy. Considering how strongly methods and types of products are influenced by the geographical position of the land, we present, with this guide, a general vision of how to start.

Steps

Part 1 of 2: Planning

Step 1. Choose what types of plants can grow in your area

Factors to consider include: climate, soil composition, amount of rainfall and available space. A fun and easy way to understand what's growing in your area might be to visit a farm or vegetable garden near you. Here are some details to direct your questions to more experienced growers:

• Climate. Some areas have a very short cultivation period, such as Scandinavia or some areas of Africa. In these areas, very fast growing plants will be needed, harvested and stored for the winter. In other terrestrial areas, it is possible to find a climate suitable for agriculture throughout the year, allowing a continuous agricultural activity with the possibility of harvesting fresh products in every season.
• Soil. In relation to the composition of the soil, there will be variable crops also depending on the particular characteristics of the plant. The best thing to do is to choose one or more plants that naturally grow well in your soil and, starting from this fixed point, cultivate in the remaining space grow your favorite plants that need more fertilization and care.
• Rainfall. Few plants can survive without water, so most will need a significant amount of water through rainfall or irrigation. Always keep in mind the average amount of rainfall and the amount of water available when choosing which plant to grow. If you live in a hot and dry area, a rainwater collection system is recommended.
• Space. If you have a large space available, you may be able to use conventional growing methods, but if not, you may want to try to take a look at other methods, including: hydroponics, pot growing, shared farming. or vertical gardening.

Step 2. Try to understand how the season is evolving

Cultivating does not simply mean sowing and waiting for the harvest. Below you will find a sequence of typical steps in growing a vegetable. The preparation of the individual plants may be similar, but, after preparing the soil for transplanting, you can vary the number and variety of plants as desired.

Step 3. Learn to distinguish the characteristics of the various types of plants

Often, you might think of garden vegetables as the exact same vegetables we can find in the supermarket, and in part they are, but to grow and grow your own food, you need to reconsider your entire diet. This is the list of plants you may want to grow.

• Vegetable. Included in this category are legumes, leafy vegetables, root vegetables, corn (a type of cereal, as we will see below), vines such as pumpkin, watermelon and melon. These plants are packed with essential nutrients and vitamins, such as:

  • Proteins. Legumes in general are an excellent source of protein.
  • Carbohydrates. Potatoes and turnips offer a great sugar complex in addition to other nutrients.

  • Vitamins and minerals. Leafy vegetables, such as lettuce or cabbage, as well as climbing vegetables such as cucumber and squash, are an excellent source of vitamins and minerals.

  • Fruit. Most people consider fruit to be an excellent source of Vitamin C, but it is also an excellent source of vitamins and minerals for your diet, as well as offering a huge variety of tastes and flavors. Fruit can also be stored dried or vacuum packed, making refrigeration unnecessary.

  • Cereals. Growing cereals is not the first idea for those who want to self-produce their own food, but cereals are a staple in many people's diets. They are high in carbohydrates and fiber, and are very easy to store even for long periods of time. In many primordial civilizations, and still in some areas of the world, cereals represent the first source of food for the population. This category includes:

    • Corn. Often eaten as a side dish with meat, corn is also a versatile cereal that can be stored whole, as a natural cob, in grains (removing the kernels from the cob), or as a flour that can be used to prepare dishes such as polenta or Biscuits. Corn is probably the easiest cereal for the subsistence farmer to grow. The simplest way to store corn is to freeze it and consume it in the winter.
    • Grain. Many people are familiar with wheat, from which the flour used daily to prepare bread, cakes or biscuits is made. The conservation of wheat is easy, but the harvest is more laborious than corn, since it is necessary to cut the plant from the base, collect it in bundles, beat it to separate the seed and grind it to produce flour.
    • Oats. Oats are another type of cereal often overlooked in human food production that requires the same amount of work as wheat. Nonetheless, it may be considered an option in some areas where it grows naturally.
    • Rice. For wet and rainy areas, often subject to flooding, rice is a must. It is usually grown in permanently submerged land, and the harvest can be compared to that of wheat or oats.
    • Other types of cereal include barley and rye, very similar to wheat and oats.

    

    Step 4. Choose plants and varieties suitable for your area

    This is the part of the guide where complete and accurate information cannot be given for your situation. Instead, we will try to consider in general the necessary bases for the growth of different plants in accordance with what is dictated by the USDA (United States Ministry of Agriculture) in their plant resistance map a useful tool to try to compare the different climatic types according to latitude. and height above sea level with that of your area.

    • Beans, peas and other legumes. These vegetables are planted once the possibility of frost has been overcome; they require 75 to 90 days to bear fruit, but can continue to produce until the first frosts if cared for properly.
    • Cucurbits. This plant group includes pumpkins, melons and cucumbers and is sown after the last frost. It takes 45 (cucumbers) to 130 (pumpkins) days to bear fruit.
    • Tomato. This plant can be sown in indoor pots and transplanted in the open field, as soon as the threat of frost has passed, giving a continuous production throughout the warm season.
    • Cereals. There are big differences in the cultivation of cereals in terms of climate, seasons and individual varieties. Generally speaking, summer cereals, such as maize and summer wheat, are sown towards the end of winter when freezing temperatures should not continue for more than a few weeks. Ripening lasts 110 days, plus another 30-60 days to dry out sufficiently for harvesting and proper storage.
    • Cultivation fruit. Apples, pears, plums and peaches are often regarded as the emblem of the cultivated fruit and do not require annual planting. The trees that generate these fruits require annual pruning and maintenance and often take 2 to 3 years to produce the first, modest, fruiting. Once fruiting has begun, its quantity should increase annually, until maturity, during which significantly higher production can be achieved.

    

    Step 5. Develop a cultivation plan for the land you intend to use for your production

    You will have to take into account specific issues, such as intrusions by wild animals, which may require protection such as fences; sun exposure, given that certain plants require more light than others, and soil conformation, since it is very difficult and dangerous to work extremely sloping ground.

    • List all the possible plants you intend to try to grow on your land. You should try to increase diversity as much as possible to meet the needs of the aforementioned diet. You may be able to estimate a particular crop per plot by asking your neighbors, or your trusted nurseryman. By crossing the data from the list above and the list of plants, you will need to calculate the appropriate amount of seeds. If you have a lot of space, you could sow more than necessary to prevent any failures until you are fully aware of what you are doing.
    • Try to plan for the most efficient use of your land if you have limited space. Except for areas with very harsh climates, you should be able to grow and harvest throughout all seasons of the year. This will allow you to enjoy fresh products without seasonal limits. Turnips, carrots, cauliflower, winter peas, cabbage, onions, beets, and Brussels sprouts grow best in cold temperatures as long as the soil doesn't freeze. Winter plants are also less prone to parasitic attacks. In case you have a very tight space consider the alternatives (see Tips).

    

    Step 6. Plan your retention method

    If you decide to grow cereals, you will need granaries to keep your crop away from moisture and pests. Chances are, if you intend to make food for yourself, you will find a mixture of storage and storage very useful. In the above steps you can find some of these methods, but for review, here are the most well-known methods for food storage:

    • Drying (or dehydration). This is a useful method for storing fruit and some vegetables. It can be done without the aid of advanced technologies, in most dry and warm climatic zones.
    • Boxing. This method requires the use of containers (reusable, except for the lids that deteriorate over time) but also proper preparation, cooking products and skills. Pickling is considered in this guide as a kind of canning, although this is not always necessary.
    • Freezing. This method requires some cooking skills in addition to containers and a freezer.
    • Conservation bed. A method not mentioned to naturally preserve root vegetables such as potatoes, Swedish turnips, beets and others. It is made by covering the vegetable in a bed of straw in a dry and cool place.
    • Storage in the open ground. Many root vegetables and brassicas can overwinter in the garden itself. In most cases it will be important not to allow the earth to freeze. In areas with mild winters, winter cover may be sufficient. In areas with colder climates you may need a thicker mulch or cover (up to 30 centimeters) and a plastic cover. This storage mode is an effective alternative to intelligently use space and keep your vegetables fresh.

    

    Step 7. Evaluate the cost / benefit ratio in advance

    You will necessarily have to invest a capital in starting costs if you do not have the necessary material and equipment. You will also have to invest a lot in terms of work, which could turn into a cash investment if you neglect your permanent job to pursue your goals. Before tackling these expenses, do a detailed research on the conditions in which you will be operating in terms of climate, species and work needs. The benefit will be being able to have food to enjoy without having to worry about herbicides, pesticides and other substances, except those you have chosen to use.

    

    Step 8. Proceed step by step

    If you have a lot of soil and enough equipment, you can go on a large scale, but unless you have the necessary knowledge and experience, you will only bet that your chosen plants will be able to bear fruit in your soil conditions. and climate. Confronting with local people will allow you to have fresh and specific information for the choice of varieties and for the sowing periods, but, if this is not possible, you can do test sowings during the first year to see the reaction and the productivity. Start on a small scale, trying to self-produce an increasing percentage of food, this will allow you to create clear expectations and goals to achieve complete self-sufficiency.

    Part 2 of 2: Cultivation

    

    Step 1. Plow the land

    For cultivated lands, this is simply the process of lightening the soil and turning the clod and vegetable residue from the previous crop. It is performed with a plow pulled by pack animals or tractors of different sizes as needed. In particular situations of scarcity of land and economic hardship, it may be necessary to work the land by hand, using a spade, a hoe or other tool. You should clear the soil of stones, roots and other plant residues before plowing.

    

    Step 2. Mark the sowing lines

    With modern agricultural machinery, this process can vary depending on the plant to be sown, moreover the agricultural practice of "no-tilling" skips this step and the previous one. In this guide, we consider the classic method that would be used by those without this type of equipment and experience. Mark the area designated for sowing and, with the help of a hoe, create a small mound of earth forming a line. Then create a groove with the same tool.

    

    Step 3. Sow into the furrow to the depth recommended for the particular species

    The depth can vary considerably from plant to plant but, generally, legumes are sown at a depth of 2-2.5 cm while potatoes or corn are sown at a depth varying from 6 to 9 cm. After sowing in the furrow, cover it with the earth brought back into the pile and compact it lightly so it doesn't dry out too quickly. Continue like this until you have completed planting in the chosen area.

    Alternatively, you can sprout the seeds indoors (e.g. in a seedbed) and transplant them later

    

    Step 4. Growing your plants may be difficult if the soil begins to compact due to the elements or when weeds begin to grow

    Having sown in rows, you will be able to walk along the inter-row, allowing you to hoe the soil to lighten it, being careful not to damage the roots. To eliminate or limit the presence of weeds, you can mulch the soil.

    

    Step 5. Check for the presence of insects and animals that may damage your plants

    If you see nibbled leaves, you'll need to figure out who is responsible: many animals prefer young, tender leaves over naturally occurring plants, but insects are usually the biggest threat. Usually, a manual control and removal will be sufficient, but for more serious problems, it may be necessary to resort to chemical pesticides or biological methods (eg using repellent plants).

    

    Step 6. Harvest

    Experience also plays a fundamental role in harvesting: you will have to learn to control your impulses. Many vegetables must be harvested once ripening is complete, and will continue to produce throughout the season with due care. Cereals, on the other hand, are almost always harvested once they have matured and are completely dry. Harvesting is a strenuous activity and, with experience, you will understand how to calibrate sowing to make harvesting feasible.

    

    Step 7. Keep

    For the most common vegetables, you will have several options for storing them during the period they are not growing. Carrots, turnips and other roots can be stored during the winter months in the freezer or cellar. Drying is another option for long storage, especially for meat, fruit, vegetables and legumes. You can also try canning or freezing to preserve fruit. Another possibility could be vacuum-packed storage with the appropriate machinery.

    Advice

    • Try to build solidarity relationships with your neighbors. By concentrating and specializing on one or more crops, you will be able to establish small-scale trading relationships between 2 or more families.

    • Experiment with new cultivation methods if you have a small space: there are numerous types of intensive cultivation designed for small spaces. Here is a short list to guide your searches:

      • Hydroponics. This method involves a soilless cultivation using a liquid medium.
      • Vertical gardening. This method is ideal for climbing plants, allowing you to take advantage of the vertical dimension as well, increasing the yield in land use. By building fences, trellises or support structures, you can guarantee yourself new space created out of thin air to multiply your harvest.
      • Cultivation in pots. Some plants can be grown in any type of pot or container (if you're not too picky you can even use an old toilet bowl). It is very common to see large flower pots at the base of the windows of our cities, but we can use the same space to grow edible plants with not too deep roots, such as chilli, tomato and others.
      • Synergistic horticulture. Cultivation method that involves large raised beds always covered by a layer of mulch.
    • Observe the space around you and try to use possible alternative sources of food. Fishing, gathering berries and nuts, edible wild plants and possibly hunting, can allow you to vary your diet.
    • Don't abandon your land during the winter! Try growing winter-hardy plants like radish and Brussels sprouts, and try adding them to your preserves or fresh salads.
    • Build a greenhouse, allowing you to extend the useful period of planting and harvesting even in the most severe climates.
    • Even families less inclined to consume large quantities of meat decide to raise a small number of farmyard animals such as chickens, in order to have some eggs throughout the year. The hens can be fed mainly with vegetable leftovers and waste which would otherwise end up in the compost pile. When the chickens get restless it's time to make the mash!

    Warnings

    • Self-producing your own food is doable but you will be at the mercy of nature, in the form of pests or bad weather that can destroy your crop in moments.
    • Growing your own food requires patience, persistence and great stamina and physical strength. Get ready to sweat. Keep your feet warm and dry with socks and boots. Protect yourself from the sun and from insects (especially the terrible mosquitoes).
    • The home preparation of preserves must be well done, to avoid the threat of Botox or other problems.
    • Take great care in consuming mushrooms, making sure they are edible. If in doubt, do not consume them.