Homemade and homegrown

Home to salad greens and leafy greens along with green beans, cucumbers and chard, Willie Delwiche’s backyard will be about as green as it gets when spring finally arrives.

Delwiche, an investment strategist at Milwaukee-based Robert W. Baird & Co. Inc., is a self-dubbed urban gardener who has a few raised beds in his yard in Milwaukee’s Washington Heights neighborhood and a 10-foot-tall trellis beside his garage for his greens.

“Because (we live) in the city and there’s not a whole lot of space, you have to think kind of creatively about how to get everything to fit,” he said.

Many of his homegrown vegetables, which also include soybeans and tomatoes, are served at the family dinner table.

Delwiche also often serves made-from-scratch Ciabatta or hearth bread, which he bakes with his wife, Andrea, and their three kids almost weekly.

Gardening has become a family pastime.

In growing and baking their own foods, the Delwiche family not only saves a considerable amount of money and promotes lifelong nutrition, but they also make time to be together.

“It enriches (my kids’) experience of participating in things at home, and it’s just something they can carry with them as they get older,” he said. “It’s a memory of their childhood.”

Delwiche’s Ciabatta bread

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