"See page 76 of the June 2012 issue. Also some yummy recipes and worth the price of a subscription! =) "
Perhaps the most important factor in an urban ecosystem, I realized, is the plants themselves. When people think of starting a home vegetable garden, they fixate on the “money” crops—the heirloom tomatoes, the honking mega-squash. But when your sun is limited and you have pots instead of fields, you need to focus on crops that make the most of the resources at hand—ones that are edible from stem to leaf. And so, in early March when the sun first emerges, I plant not peas but arugula. Two weeks later, lettuces and spinach go in instead of, say, carrots. Two more weeks, chard, not beans. Week after week this continues until the entire spring garden is planted. And by May when these tender spring greens are harvestable, I replace each picked pot with a seeding of heat-tolerant greens—collards, kale and a climbing vine called “Malabar spinach”—all of these can withstand the 100-degree hothouse of a New York City summer.