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Why I’m growing my own veggies

Just a few weeks ago I converted the old sand pit that the previous occupants of my house had left behind, to a vegetable patch. Well, when I say converted, I mean mixed some topsoil into the sand. I also re-purposed an old archway they’d left behind into a climbing frame for some green beans.

I put in loads of different seeds to see what would work, and basically forgot about them – until yesterday I saw 28 fully grown beans climbing up the arch! The basil is also working well, but it looks like the spinach I planted has been a bit too much of a hit with the slugs.

Grow your own veggies vegetable patch organic gardening Paleo Network

I’d love to become completely self-sufficient, even if just for vegetables – hopefully with a bit more experimentation I’ll be able to plant more of what works and abandon planting seeds that have no chance in my garden.

Vegetables are surprisingly expensive to buy – and there’s no choice. There are perhaps three varieties of tomatoes, one type of zucchini, two spinach varieties – whereas in the real world there are hundreds of varieties. Take the beans as an example, they’re currently about $5 a kilo at my local supermarket (non-organic). I bought the entire packet of seeds for $1.50 and it looks like I’m going to get quite a big crop.

I also love the idea of being able to pick my dinner off the vine/ plant immediately before cooking it. You really can’t get any fresher than that! Of course, I can also guarantee that my veg hasn’t been sprayed with nasty chemicals, so that’s another huge win. And what can be more satisfying than eating the rewards of your labour!

I’m hoping that since temperatures never really get down to a frost here, I’ll be able to grow something all year round. But failing that hopefully with the aid of my dehydrator, some pickling recipes and my freezer, I should be able to wean off buying my veggies from the supermarket.

Whilst I have got a garden, I’m hardly using any space for my veg – if you’ve just got a balcony, or can squeeze in a window box, you’d be amazed what you can grow – give it a try!

Getting the Most Out of a Small Garden

If you’re working with limited space, don’t be discouraged. In fact, some of the most productive gardens come from small, well-managed plots or containers. Vertical gardening is a game-changer — climbing frames, trellises, and even hanging baskets can help maximise growing space and improve airflow around plants. For things like tomatoes, cucumbers, peas and of course, beans, growing upwards rather than outwards means a bigger harvest from less ground.

Raised beds are another great option, particularly if your garden has poor soil. They allow for better drainage and give you full control over what goes into the soil. A mix of compost, aged manure and topsoil can create a nutrient-dense base that supports a wide range of crops. Raised beds also make it easier to access your veggies without bending or kneeling, which is a bonus if you're out there every day weeding or harvesting.

Planning for Year-Round Produce

Here in Australia, the relatively mild winters mean that year-round growing is more than possible in many regions. Even in cooler areas, with a bit of protection like cold frames, row covers, or greenhouse tunnels, you can continue to harvest fresh food right through the colder months.

Try planting cool-weather crops like kale, silverbeet, beetroot, carrots, broccoli, and radishes as your summer crops begin to fade. You can stagger your plantings to ensure a constant supply and make use of microclimates in your garden — sunny walls, sheltered corners or areas with slightly warmer soil. Keeping a simple planting diary can help you track what grows well and when, making next year’s garden even more successful.

Companion Planting for Natural Pest Control

One of the most effective ways to grow food without relying on chemicals is by planting strategically. Companion planting pairs crops that help each other thrive. For example, basil can improve the flavour of tomatoes while deterring pests. Marigolds planted near beans or zucchinis can help ward off aphids and whiteflies. Nasturtiums are excellent decoys, drawing pests away from your main crops.

Incorporating herbs throughout your vegetable beds not only boosts biodiversity but helps mask the scent of your crops from unwanted visitors. You’ll find fewer pests and a more resilient garden overall — and of course, having fresh herbs at your fingertips is a culinary bonus.

Making Use of Every Harvest

When your garden starts to flourish, you may find yourself with more produce than you can eat fresh. That’s where preserving methods like fermenting, freezing and drying come in handy. With a dehydrator, you can turn tomato gluts into sun-dried tomatoes, or kale into crunchy chips. Herbs can be dried and stored in jars to use all year round. Fermenting is another easy option — think homemade sauerkraut, kimchi or pickled cucumbers using basic brine and spices.

Freezing is ideal for things like spinach, green beans, chopped zucchini and cooked tomato sauces. Just be sure to blanch vegetables first to lock in colour, flavour and nutrients. Label everything clearly and rotate your freezer stock so nothing goes to waste.

Seed Saving and Swapping

Once you’ve had success with a few crops, you might consider saving seeds from your best plants. This not only saves money but encourages plants that are naturally adapted to your soil and climate. Start with easy ones like beans, peas, tomatoes and chillies — just be sure to dry the seeds thoroughly and store them in a cool, dark place.

Joining a local seed swap or gardening group can also be a great way to expand your collection without buying expensive seed packets. Many communities run informal exchanges or even host seasonal meetups where people trade seedlings, cuttings and gardening tips.

Creating a Low-Maintenance System

Gardening doesn’t have to be time-consuming if you set up systems that work for you. Mulching around plants helps retain moisture, suppress weeds and improve soil quality as it breaks down. Using a drip irrigation system or even recycled grey water can reduce watering time and keep your crops happy during dry spells.

Regular feeding with compost tea or seaweed solution helps boost plant health naturally. And if you keep compost bins or worm farms, you’ll always have access to nutrient-rich organic matter to top up your beds — no store-bought fertiliser required.

The Satisfaction of Growing Your Own

There’s something truly rewarding about eating a meal where every vegetable came from your own backyard. It’s not just the taste — which is almost always better than store-bought — but the satisfaction of knowing you planted the seed, nurtured it, and harvested it yourself. Gardening connects you with the food you eat in a way that buying from the supermarket simply can’t match.

Even failures are part of the learning process. You’ll discover which crops do well in your microclimate, which pests to watch for, and what soil amendments your patch might need. Over time, you’ll refine your approach, and your garden will become more productive, more resilient, and more tailored to your needs.

Start Small, Grow Big

If you’ve been thinking about starting a veggie patch but haven’t yet taken the plunge, there’s no better time to get started. You don’t need acres of space — even a few pots on a balcony can yield fresh herbs, salad greens, or cherry tomatoes. The key is to begin with a few easy crops, build confidence, and expand from there. You’ll be amazed at what a small plot of soil and a little sunlight can provide.

I’d love to hear if you grow your own veggies, and what you’ve had most success with! Any tips would be gratefully received!

Ginger Sesame Chicken Wings (Paleo)

Another wonderful way with chicken wings, this recipe is fiery and crispy, and great as a snack or as a main meal with some fresh vegetables. The key here is the ginger, and the amount of it! Requires overnight marinating.

Ginger Sesame Chicken Wings paleo recipe dinner primal-min
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5 from 1 vote

Ginger Sesame Chicken Wings

These Ginger Sesame Chicken Wings are a fiery and crispy delight, perfect for a snack or main meal. Marinated overnight, they offer a deep and satisfying flavour.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dinner
Cuisine: Paleo
Keyword: Crispy Chicken Wings, Ginger Sesame Chicken Wings, Paleo Chicken Wings, Spicy Chicken Wings
Servings: 4 Serves
Calories: 350kcal
Cost: $20

Equipment

  • Food processor
  • Baking Tray
  • Foil

Ingredients

  • 500 g free range chicken wings
  • 1 tbsp sesame seeds
  • 1 tbsp sesame oil
  • 5 cloves of garlic peeled
  • 50 g fresh root ginger peeled and chopped
  • 2 tbsp coconut aminos
  • 2 anchovies optional

Instructions

  • Prepare the Marinade: In a food processor, mix together the garlic, ginger, coconut aminos and anchovies (if using) to form a paste. In a bowl, combine the paste with the sesame oil and sesame seeds. Pour the mixture over the chicken wings, ensuring they are well coated. Cover and leave to marinate overnight in the refrigerator.
  • Preheat the Oven: When ready to cook, preheat the oven to 180C / 350F / Gas mark 4.
  • Bake the Wings: Lay the marinated wings on a foil-covered baking tray. Bake in the preheated oven for 40 minutes, or until the wings are crisp and golden brown.
  • Serve and Enjoy: Serve the wings hot, accompanied by fresh vegetables or as a delightful snack.

These Ginger Sesame Chicken Wings are a perfect combination of fiery ginger and crispy sesame. Additionally, marinating overnight ensures the flavours penetrate deeply, making every bite incredibly tasty. Serve as a main dish or a snack, and watch them disappear quickly!

These wings also freeze well. If you’re planning ahead, you can double the batch, marinate them in freezer-safe bags, and defrost when needed. They're a great option to keep on hand for last-minute dinners or when friends drop by unannounced.

Why Ginger and Sesame Work So Well Together

Ginger adds a punchy, slightly spicy undertone that enhances the savoury profile of chicken. It’s also incredibly good for digestion and inflammation. Sesame, on the other hand, brings a deep, nutty flavour with a little crunch that balances out the heat beautifully. Together, they create an umami-rich experience that's hard to resist.

Serving Ideas

  • Pair with steamed Asian greens like bok choy or gai lan for a nutrient-rich dinner.
  • Serve over cauliflower rice with a drizzle of coconut aminos and a sprinkle of sesame seeds.
  • Make a quick Paleo slaw with shredded cabbage, carrot, and a ginger-lime dressing to add freshness.

Tips for Crispy Wings

If you want your wings extra crispy without deep-frying, place them on a wire rack over a baking tray so air can circulate underneath. You can also finish them under the grill (broiler) for a couple of minutes after baking to get the edges even crispier.

Adjusting the Heat

This recipe is gingery rather than chilli-hot, but if you’re a fan of spice, you can easily kick it up a notch. Try adding finely chopped red chilli, chilli flakes, or even a dash of hot sauce to the marinade. If you’re cooking for kids or those sensitive to spice, you can reduce the amount of fresh ginger slightly for a milder version.

Storage and Leftovers

Store any leftovers in an airtight container in the fridge and enjoy within 3 days. These wings are delicious cold as part of a lunchbox or picnic, or reheated in the oven to regain their crispness.

Ingredient Substitutions

  • Sesame oil: If unavailable, try macadamia oil or avocado oil for a similar nutty richness.
  • Fresh ginger: Ground ginger can be used in a pinch, but fresh will give the most robust flavour.
  • Tamari or coconut aminos: These are great soy-free alternatives that still add that essential umami depth.

Get Creative!

Feel free to get creative with your toppings. Try adding crushed almonds, sliced spring onions, or a squeeze of fresh lime before serving. You could even thread the wings onto skewers before cooking for a fun party appetiser.

Have you tried these Ginger Sesame Chicken Wings? If so, share your thoughts and any variations you made in the comments below. Furthermore, enjoy this fiery and crispy dish, and explore more of our Paleo recipes!

Ginger Sesame Chicken Wings paleo recipe dinner primal

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