An edible garden featuring vegetables and herbs can save you a bundle if you keep it simple and raise plants that offer high yields.

Edible gardens aren't just good for your health, they're also good for your wallet--a well-maintained garden can yield a half-pound of fresh vegetables for every square foot of garden space.

Whether you’re trying to pinch pennies on your grocery bill or just hungering to eat healthier, having your own edible garden is the answer. The beauty of tending a backyard vegetable patch is that you can pick and choose what to grow, allowing you to customize a mix that suits your family’s palate—and gives you the greatest return on investment.

How much can you save?
A backyard edible garden will trim costs from your grocery bill while providing you and your family with the freshest produce possible. According to Bruce Butterfield, research director for the National Gardening Association, a well-maintained garden can produce a half-pound of fresh vegetables for every square foot of garden space. At average market prices, that means a garden returns about $1 per square foot.

Studies conducted by W. Atlee Burpee Co., a mail-order seed company, are even more optimistic. According to Burpee, the average cost-to-benefit ratio of home-grown produce for those who have established gardens is better than 1 to 25. That means every $1 spent on seeds and supplies yields at least $25 worth of vegetables.

Even first-time gardeners will benefit. George Ball, owner of Burpee Co., says that a $10 investment in seeds for tomatoes, beans, bell peppers, lettuce, peas, and carrots, plus $80 for soil, fertilizer, and the cost of building several raised beds, can yield more than $250 worth of veggies and herbs—a substantial portion of the approximately $3,465 the average U.S. family spends on a year’s worth of groceries.

For families that save the harvest, either by freezing, canning, or drying, the cost-benefit ratio climbs even higher. Martha Garway, who tends a 10x10 plot in a Providence, R.I., community garden, freezes much of her summer produce, such as okra, tomatoes, and peppers.

That summer harvest, which costs her $20 for the plot plus the cost of seeds (and she tends to save her own), enables her to “buy only meat and fish through winter—no vegetables,” she says.

Top plants for great returns
For the average gardener in most regions of the country, here are some of the most cost-effective vegetables to grow, and an estimate of what you’ll save over store-bought produce. These figures reflect veggies harvested for fresh eating only; if you freeze or can produce to consume beyond the harvest season, your savings will multiply.

Slicing tomato
Seedling cost: $2.00/plant
Yield: 10-15 pounds tomatoes/plant
Savings: $15-$23/plant

Bell pepper
Seedling cost: $2.00/plant
Yield: 6-8 peppers/plant
Savings: $9-$12/plant

Cucumber
Seed cost: $2.95/packet of 240 seeds
Yield: 10-15 pounds of cucumbers per plant
Savings: $5-$7.50/plant

Bush green beans
Seed cost: $2.95/packet of seeds
Yield: 2.5-3 pounds/5-foot row
Savings: $3.75-$4.50/row

Pole green beans
Seed cost: $2.95/packet of seeds
Yield: 4-5 pounds/5-foot row
Savings: $6-$7.50/row

Leaf lettuce
Seed cost: $2.00/packet of mixed lettuces
Yield: 16 oz. of salad every 3-5 days after leaves mature
Savings: $4 per week

A few vining vegetables, like squash or Malabar spinach, produce abundant yields for the price of a packet of seeds ($2.95). Winter squash types in particular are easy to cure and store, lasting well into spring and offering savings of up to $10-$15 per vine.

Herbs
Herbs offer amazing return. For $1.50, you can buy a 3-inch pot of parsley, chives, oregano, mint, or basil and harvest leaves all season long. With the perennial herbs, like oregano and mint, the harvest continues for years with little maintenance action required. Compare that to “fresh” herbs you’ll get at the grocery for $3 for a 3-ounce packet.

What not to grow
Some vegetables aren’t cost-effective in an edible garden. For instance, you could spend $20 for organic seed potatoes that will yield 15 pounds of spuds from a 20-foot row planting. Compare that with the average price of white potatoes in the supermarket at $1 per pound. Then again, you can’t find Russian Banana fingerlings or Purple Viking potatoes at the grocer, so if you want a specialty spud, grow your own.

Other veggies that don’t pay to grow are ones that are finicky, like celery or asparagus. Both are labor intensive. Onions are relatively cheap to purchase, and it can be difficult to get a large yield of good-size bulbs without a massive garden.

Try growing shallots instead, a gourmet-style onion family member that produces green tops you can harvest like chives and mild flavored bulbs that cost up to $4 a pound at the store.

How big an edible garden?
The median size of an edible garden is about 100 sq. ft., according to the National Gardening Association. For a family of four, a growing space of 200 sq. ft. should keep the family in veggies all summer long. Plan to spend 4 hours a week tending your garden, with 8-12 hours for preparing the planting area in spring, shopping for seeds and seedlings, and sowing crops.

Where to get the best garden land?
Well, that we don't know but we do know that Johns Creek is a wonderful place to start growing your family. See all the houses in Johns Creek at: http://bit.ly/9XJ70b

Green Kitchen Remodeling

If you’re ready to remodel your kitchen and want to go green, here’s how to create the healthy, energy-efficient, eco-friendly kitchen of your dreams.

Going green with your kitchen remodeling project means making choices based on your lifestyle and your budget. The decisions aren’t always simple. For example, a certain green product may outlast and use less energy but cost more than a similar product that performs equally well. Fortunately, an expanding marketplace for smart, stylish green products is helping to lower costs—making it easier to have a green kitchen and love it, too.

If products you’d like to add to your project aren’t readily available, schedule visits to showrooms or green home improvement expos to examine materials first-hand before making decisions. To help you plan, here are key products, ideas, and tips to put the green in your kitchen.

Major components
• Sustainable kitchen cabinets are made from wood and wood products certified by the Forest Stewardship Council to be produced using sustainable forest management practices. They feature formaldehyde-free glues and finishes with low volatile organic compounds that give off little or no toxic fumes. Check product literature closely to ensure the cabinets you choose meet these criteria.

When shopping for cabinets, ask if the cabinet boxes are built with wheat board or straw board. These products are made from agricultural waste, such as the chaff left over from farmers’ wheat crops. As a rule, they feature formaldehyde-free binders. They’re strong and rated to exceed the standards set by the American National Standards Institute for medium density particleboard—the material commonly used to make cabinet boxes.

• Green countertops offer variety but all share similar characteristics: recycled or sustainable content, low-toxicity binders, and eco-friendly manufacturing processes. In addition, they’re highly durable. Examples: Squak Mountain Stone is made from recycled paper, recycled glass, reclaimed fly ash, and cement. The finished countertop slabs resemble limestone and soapstone. Eco-top counters consist of renewable bamboo fiber, post-consumer recycled paper, and water-based resin glue. Vetrazzo makes countertops that are 85% recycled glass—almost all the glass comes from curbside recycling programs. Craft-Art includes a line of wood countertops made of reclaimed wood from older barns, warehouses, and commercial buildings.

• Eco-friendly flooring includes linoleum and cork. Both are made with renewable resources that make them sustainable choices. They’re good-looking and durable, but require periodic maintenance.

Linoleum is made from renewable, biodegradable materials including linseed oil and cork. It produces no harmful vapors and comes in many patterns and colors. Linoleum stands up well to traffic and offers some cushioning underfoot. It’s resistant to moisture but susceptible to staining, so some manufacturers add a coating to protect against spills and scratches. Without this protection, linoleum must be cleaned and polished every two years. Cost: $2 to $4 per sq.ft.; installation adds $5 to $7 per sq.ft.

Cork is a sustainable flooring product made from tree bark; the bark grows back and can be harvested repeatedly. Harvesting practices are carefully regulated to ensure future supplies, reducing environmental impact. Cork is waterproof and slightly soft underfoot, which makes it both moisture-resistant and comfortable. It’s made in 12x12-inch tiles and 1x3-foot planks, each with a distinctive grain pattern. The surface is slightly textured and slip-resistant.

Treat cork flooring with a sealant every 3 to 4 years to prevent scratches and stop moisture from penetrating seams between tiles. Natural wax and water-based polyurethane work well. Cost: $2-$6 per sq.ft.; installation, $5-$10 per sq.ft.

Appliances
• Choosing Energy Star products reduces energy consumption and saves utility costs. Energy Star appliances are tested and rated to be the most energy-efficient models in any product category. In addition, some states and regional utility companies offer rebates for buying Energy Star appliances.

• Dishwashers go green when they feature an energy-saving or quick-wash cycle. These cycles operate for shorter periods of time, saving water and energy. Also, look for dishwashers that include an air-dry option, which dries dishes with circulation fans rather than energy-draining heating elements. Or, simply open up the dishwasher door when the wash cycle is complete and let dishes air dry.

Energy Star models are 25% more energy efficient than the federal standards for energy consumption. If you replace your pre-1994 dishwasher with an Energy Star model, you’ll save as much as $40 a year on energy costs.

• Buy a new refrigerator and you’ll save on energy costs. That’s because manufacturers are constantly improving technology and insulating techniques. In fact, today’s new models are 75% more energy efficient than those manufactured just 20 years ago, saving about $100 per year on energy costs. An Energy Star-rated model will save an additional $20-$30 per year.

Choose models featuring the freezer on top and use 10% to 25% less energy than a same-sized model with a side-by-side configuration.

Green essentials
• An under-the-counter water purifier cleans water of contaminants before it reaches the kitchen tap; it has about 10 times the filtering capacity of a faucet-mounted purifier. A model with a top-quality activated carbon filter will remove heavy metals, bacteria, and pesticides. In addition, it removes odors and bad tastes. Expect to pay $150-$200 for an activated charcoal purifier with a replaceable cartridge.

• Energy-efficient lighting includes fluorescent and compact fluorescent lamps that use 50% to 90% less energy than comparable incandescent lamps. In fact, according to EnergyStar.gov, a single compact fluorescent bulb will save $30-$40 during its expected lifespan of 10,000 hours over conventional incandescent bulbs of similar luminosity. However, consider the correct quality of light, such as an efficient halogen and LED lighting sources, for task areas.

• Being an active recycler is one way to ensure your kitchen is green. Most cabinet manufacturers offer options for lower cabinets that include pull-out recycling bins that keep contents organized and out of sight. In some instances, these bins are designed to be positioned conveniently beneath holes in countertops so that you can sweep food scraps into them. You can also retrofit existing cabinets with recycling bins—rotating lazy Susan-type recycling centers feature multiple bins and are designed to fit in lower corner cabinets.

Visit all the green homes in our Atlanta area at: www.AnzianoRealEstate.com