While it’s a tad early for this neck of the woods, the first tomato in my small garden finally reached full redness and ripeness today. (All of its brothers and sisters are still quite green.) With that, today marked the date of an annual ritual, as I brought it inside, washed it and, after admiring it for a bit, sliced it up to eat with just a dash of salt. If you’ve never experienced this, there’s really nothing like food that is so fresh that it’s less than two minutes out of the garden.

Before long, more of them will be ripening and the lettuce will be coming in as well. I’ve started stocking up on bacon. My wife and I make something of a hobby of baking fresh bread from scratch, and I’m here to tell you that there is something special about a BLT made with garden fresh ingredients that you grew yourself. The corn is a couple of weeks away from being ready to pick, but once it is, that is another of the real joys of dining. Taking corn fresh off the stalk, soaking it (husk and all) in water for an hour and then tossing it on the BBQ to cook until the husk turns brown… mmmm. A little butter and salt and it’s one of the simplest but best meals in the world. (Generally with a steak to go along side.)

There is something pristine and fulfilling about going out each spring and putting a few plants in the ground, then watching and worrying over them as they grow through the summer. The literal fruits of your labors are better-tasting than anything you will ever get from a store, even if the quality is only in your mind. It’s the Good Earth, and a primitive feeling of satisfaction in bending it to your will and coaxing it into producing your dinner. If you’ve never done it and have a small piece of land to call your own, I highly recommend it next season. You won’t regret it.