Finding a permanent campground that allows raised bed gardens or has a community garden, flower pots, skirting, canopies, doggy fences, and porches/decks and has access to a primary care doctor, hospitals, and a community of like-minded individuals can be challenging for seniors. However, the benefits of such a lifestyle, which combines the tranquility of nature with essential healthcare services and other added perks, are somewhat limited.
Some campgrounds are strict on what permanent campers can and can’t do and have. The cost of groceries, other living expenses, and being on a fixed income can be a balancing act. So, if you like growing things, looking for campgrounds that allow raised bed gardens or have a community garden area where you can grow your vegetables and herbs and talk with other gardeners is crucial.
Growing your vegetables can be fun, but it also covers many levels of your health and living expenses. You know what’s being used to keep your vegetables healthy. You won’t have those unknown, cancer / sickness-causing chemicals, and you’ll save money at the grocery store for expensive fresh produce. After all, you are what you eat, so trying to save money and buying low-quality foods can cost more and create lousy health.
Finding a cost-effective campground that offers affordable rent and additional benefits that help you save money is important. Old Town Campground is a prime example of such a place, providing perks that promote financial stability, easy access to health professionals and attractions plus additional perks that will make your budget go farther.
To help you even more, below is a list of Zone 8B gardening guidelines and a healthy, easy recipe for using your homegrown vegetables.
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3+ Ingredient Fresh Vegetable Salad
6 Roma tomatoes, diced (or any tomato you have that equals about 3 cups)
1 large English cucumber, diced (or any cucumber you have of about equal in amount)
1 tsp salt
2 tbsp olive oil or non-seed oil such as avocado
2 tsp freshly squeezed lemon juice or a vinegar of your choice; apple cider, wine, flavored, balsamic, etc.
1 tsp ground Sumac (optional)
½ tsp ground pepper
Feel free to add peppers, spring onions, chives, parsley, zucchini, yellow squash, or anything you think will taste good. I’ve also added olives and sheep/goat feta cheese or a cheese of your choice. Apples and walnuts will add a crunch to the salad. Make the salad your own. There’s no lettuce as it will wilt, and this will last several days in the refrigerator.
Clean and dice all the fresh produce. Add the oil, lemon juice, sumac, salt, and pepper. Stir to combine. Let it sit for approximately 30 minutes for everything to flavor through and create its dressing from the vegetables. The dressing, which contains healthy ingredients, can be consumed after the veggies are gone.
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