Rethinking Metro Detroit

by Joy Albright-Souza



I’m so pleased to have another great post from Joy Albright-Souza, part of the earliest Renee’s Garden management team, who left us to start her own landscape design business. Her company specializes in edible landscaping and her designs grace many fine local gardens, including one she did for our business manager Sarah Renfro, who has posted about its first and third year. 
Find Joy at www.albrightsouza.com

Detroit has been in the news a lot lately and because Renee’s blog has focused so strongly on school gardens and building communities through gardening, I felt this recap of my recent trip to the Motor City would be a timely addition.

I hate to admit it but it was probably the Super Bowl commercial that did it. It was the one for Chrysler, with the rapper Eminem cruising in the black car through the darkened streets, the gospel choir, the persistent beat and the voiceover with the message “imported from Detroit.” I’d already been curious about the stories I’d heard of the urban decay and vacant lots. I was interested in what happens to a great city when its fortunes turn and the population exits.

Because I’m a gardener and a designer, I’m always interested in what people are growing wherever I go. I like to explore how people use their public garden spaces and what plants they are growing in their private pockets of land. So, in addition to the classic landmarks, taking the time to see what was growing in Detroit was definitely the plan.

Our first impression of the city did not disappoint. There was the GM Renaissance Center glinting in the sun, looking over the Detroit River, winking at the Canadians on the other side. The classic buildings, from Detroit’s golden age, are amazing in their various stages of past and present glory. The Motown museum was a delight and it anchors just one of the many interesting neighborhoods fanning out from the downtown area. Yes, the beautiful places are often alongside gap-toothed empty buildings, but I think that juxtaposition is part of what makes “The D” such a fascinating place.

Wildflowers along the Detroit RiverWalk

I’d read that the city had recently re-vamped part of their waterfront, the area known as the RiverWalk, but hadn’t expected how well-designed the space would be. A long stretch of riverfront is thriving with great swaths of native plants and eco-educational signage. The RiverWalk is a useable, interactive space with fountains, a carousel and plenty of places to rest in the shade or soak up the sun.

You can’t really go to the Detroit area without experiencing the history of the auto industry. But we were impressed to see the largest green roof in the world, on top of the Ford Rouge Factory. The greenery stretches out in every direction, from the observation tower, turning the roof into a 10.4 acre garden.

Ten acres of Green Roof on the Ford Factory

But with my limited time, I was actually more interested in what was currently happening in the inner city. I know that Detroit has struggled with population loss for decades now, but it was so surprising to learn that Detroit has lost almost 60% of its population since 1960. I knew that houses, in certain parts of the city, as the population exits, have been falling into disrepair, sometimes becoming a magnet for graffiti, crime and arson and that there has been ambitious city programs to remove many of the abandoned houses.

What I had expected, from my experience in the West, was to see empty city lots filled with dry weeds, old cars and trash. But what I found was what looked like a small, slightly down-on-its-luck country town. Part of the effect was because of the large street trees, planted when the neighborhoods were first built up, they are majestic and numerous and add a very different feel from what I was expecting.

What we found was often 2-3 houses remaining per block, with no trace of the houses that had been removed and the rest of the block usually covered in cornflowers and Queen Anne’s lace and all the same wild flowers that you see along any pretty country lane. The effect was eerily bucolic in places. I just couldn’t get it out of my head that I was deep within a major US city and not on a rural road in a small town somewhere.

To learn as much as possible in the short time we had, I arranged for a bicycle tour, through Wheelhouse Detroit. It turns out that Detroit is a great place to ride, because of its flat, wide boulevards, built for big American cars of course, and its general lack of traffic. Wheelhouse connected us with a volunteer from The Greening of Detroit, for taking a closer look at urban agriculture. This wonderful organization, runs The Detroit Garden Resource Program, provides services to more than 1,000 community gardens, ranging from a typical household plot to schoolyards and multiple vacant lots.

Joy cycles around the city with Nate from The Greening of Detroit

We rode around the northeast part of town, past houses both vacant and cared-for, checking out small personal gardens, neighborhood gardens and small-scale commercial plots whose produce was to be sold at the wonderful Eastern Market, which we had a great time exploring as well.

One of the most compelling people we met was the Rev Barry Randolph, the unorthodox pastor of the Church of the Messiah. He gave us a personal tour of the church garden that he and his congregation tend, in the parking lot of the brick, gothic church on the corner of East Grand and East Lafayette. When I say in the parking lot, I literally mean, in some cases, on top of the asphalt of the parking lot.

This garden is a wonder of up-cycling and re-purposing materials to create raised garden beds for the production of food. The congregation makes good use of concrete blocks and recycled wood and there were some lovely onion sets maturing nicely in their own beds made out of tires.

The Rev. Barry Randolph checks on the garden at Church of the Messiah

The produce from the garden is available for anyone from the neighborhood that needs it or that contributes their time to the garden. This church, which offers subsidized housing, youth-mentoring and a small-business incubator, is doing some amazing things to revitalize their corner of the city. We were impressed with the enthusiasm of Rev Randolph and his catch phrase “Get up off your asset – and do something to help your community and to help yourself.”

All in all, we got so much more than we ever expected. We were impressed by the determination of long-time residents who refuse to give up on their city. We were intrigued by the urban “homesteaders,” moving in to the inner city, attempting to forge an old way of life in a new era, often bolstered by not much more than inexpensive real estate and youthful energy. 

One of the many community gardens in urban Detroit

The city offers lessons, for any corner of the world, as to what can happen when fortunes change and your industry pivots. There’s no doubt that Detroit is re-making itself and will rise again. After all, Rome and Istanbul have had their historical ups and downs, over the centuries, and are certainly vibrant cities today. For Detroit, the challenge and the opportunity of so much vacant land will be interesting to follow. But it’s clear that the frontier spirit that built America is strong in the Motor City and it will be an honor to witness the journey back.

Seed of the Month: CA Poppies 'Tropical Sunset'

We've crafted our own custom mix of long-blooming California Poppies in glowing sunset colors of rich, deep red, warm carmine- rose, ruffled flame and tangerine bicolors and an occasional vanilla. These easy-to-grow flowers have satiny single and semi-double blossoms, many with pleated petals. Their silky blossoms glow from amongst feathery gray-green foliage. California poppies have a carefree natural ambiance, perfect
for flowerbeds or for covering bare or neglected garden areas.

February Recipe: Roasted Potatoes with Garlic and Herbs

The aromas of roasting potatoes, herbs and garlic make this an irresistible dish, and it is even better with your own home-grown potatoes from Renee's Garden.

Ingredients:
3 T olive oil
1 dozen small or 6 medium potatoes, cut into 1/2 inch slices and patted dry
1/2 to 1 head garlic (or to taste) separated into cloves and peeled
4 to 5 sprigs, 4 to 6 inches long, rosemary, thyme or basil
 
Preheat oven to 400 degrees F

Spread olive oil in bottom of a 9x13 inch baking dish. Toss potato slices and garlic cloves in baking dish to coat with oil, then arrange in a single layer. Lay the sprigs of herbs on top of the potatoes. Cover the pan with foil or a cookie sheet and bake 20 minutes. Uncover and bake 15 to 20 minutes more or until potatoes are tender and begin to brown. Carefully remove herbs and discard. Serve immediately.
 
Serves 4

For more great recipes check out
 Renee's Cookbooks:

 

Recipes from a Kitchen Garden
More Recipes from a Kitchen Garden

In The Kitchen – Growing Your Own Hibiscus Treats

I was pleased to find out so much about our Hibiscus sabdariffa from Rita Salman of the wonderful Baton Rouge Herb Society www.brherbs.com
Rita shared her scrumptious candied Hibiscus recipe, as well as research from Dr. Kit Chin at the Southern University Ag Center in Baton Rouge, Louisiana, explaining that Dr. Chin has numerous plots with many different varieties brought to him by university staff from all over the world. Rita also referred me a article in the International Hibiscus society newsletter www.internationalhibiscussociety.org from which I have drawn heavily for this post.

The flowers are edible, but it is grown mainly for its calyxes

Hibiscus sabdariffa is grown mainly for its calyxes not the flowers, (although the flower is also edible.) The calyxes either fresh or dried make a fine ruby-red, herbal tea with the flavor reminiscent of cranberries with citrus overtones. Because they are rich in antioxidants, acid and pectin, the calyxes are ideal to use for great tasting drinks, preserves and relishes. The plant also has a number of common traditional names such as Red Sorrel, Roselle or Rosella. It’s also the major ingredient of the popular tea known as “Red Zinger.”

Hibiscus Sabdariffa calyxes

Hibiscus sabdariffa is grown as an annual. The 2-3 inch flowers only last one day, opening lemon and fading to pink. At the bottom of each flower, enclosing the bases of the five petals, is a fleshy bright red cup-like structure called a calyx. The calyx is about 2.5 cm (an inch) in diameter. After the flower dies, the calyx around the flower enlarges. The calyx is bright red and should be harvested after the sepals close and the seedpod is formed.

In most climates the calyxes are ready for picking in late summer or early fall. Harvesting should occur while the calyxes are plump and juicy and before any woody tissue develops. Calyxes can be easily air dried in a cool place out of the sun, or in humid climates, spread them out on a tray and dry them indoors in a spot with good air circulation.

Growing
Hibiscus sabdariffa, originally native to tropical Africa, is frost tender and requires good, well-drained soil, a warm sunny garden spot and at least four months with warm night time temperatures. Plants grow into a shrubby form with reddish purple stems, branches, leaf veins, and leaf stems. Plants like regular watering, and a good mulch will also assist in conserving moisture. To avoid disease problems, don’t plant this hibiscus in the same place year after year.

Seed should be started indoors about eight weeks before nighttime temperatures are reliably 50 to 55°F – about the same time you might start pepper plants indoors. When seedlings have several sets of true leaves, and are large enough to handle, transplant into 3-4 inch individual pots.

When nighttime temperatures are warm and settled and above 55°F, transplant well developed seedlings into the garden in a warm spot with full sun all day. If you want large crop to make jam, planting in beds would be best, but if the main use is to make tea, two or three plants each in a 12-18 inch in diameter pot should be convenient and sufficient. Container grown plants should be watered regularly and fertilized monthly.

2-3 ft plants grow in full sun in beds or containers

These heirloom plants with their tasty calyxes are a unique and valuable addition to the kitchen garden. Here are some recipes to try – the syrup makes a delicious cool drink or dessert topping, the tea is both restorative and refreshing, the relish is delicious and a glorious color, and the candied calyxes are a perfect festive treat.

HIBISCUS SYRUP/CORDIAL
This syrup will keep for at least a year. Once opened, it will keep for at least several months if refrigerated. The syrup is delicious over crepes, fresh fruit, custard, ice cream.
To make a cordial, a very small quantity of syrup can be added to a glass and filled with sparkling water.
5 cups sugar
4 cups water
4 cups calyces, chopped
Heat the sugar and water in a large saucepan until the sugar is completely dissolved. Add the calyxes and bring to the boil. Lower the heat and simmer gently until the volume of liquid is reduced by a third. Remove from the heat and strain. Bottle the syrup while still hot into clean jars or bottles and seal. The strained calyxes can be eaten as a dessert with ice cream or custard.

TEA
Per cup: put 4-5 fresh or dried hibiscus calyxes in a deep mug and pour boiling water over them, then steep for 2-3 minutes for a refreshing cup of herbal tea. Also tastes delicious iced and garnished with a slice of fresh lemon lime or orange.


 CANDIED CALYXES – from Rita Salman
For a dessert garnish, candy the calyxes in a strong sugar syrup of 2 parts sugar and 1 part water. Place cleaned calyxes into the hot syrup after removing it from the heat. Cool the calyxes in the sugar solution, preferably overnight. Remove and place bottom down on a rack to drain and dry. Once dried, they may be stored in an airtight container for months and used as required.
Rita drops a candied calyx in flutes of champagne which turns the bubbly a glorious ruby color, and is always a big hit at gatherings of friends and family.

RELISH
4 cups calyxes, cleaned and coarsely chopped
1 cooking apple, cored, peeled and chopped
1/3 cup golden raisins
1 medium-sized onion, chopped
1/2 cup white vinegar
1 teaspoon salt
1 cup sugar
1/4 teaspoon black pepper
pinch of powdered ginger
1 cup of water
Place all ingredients in a medium-sized stainless-steel saucepan over a high heat and bring to the boil. Stir constantly to dissolve the sugar, then lower the heat and simmer until thickened (about 45 minutes). Stir occasionally and adjust heat if needed. When ready, pour into sterilized jars and seal while hot. It will keep 6 months in the pantry but refrigerate after opening. Good with rich meats as the sharp tang helps cut richness or fattiness.

COULIS
2 tablespoons sugar
3 tablespoons water
1 cup calyces, roughly chopped
Boil the sugar and water for 5 minutes and allow to cool. Puree the calyxes in a food processor or blender, slowly add the sugar syrup and blend. Strain through a fine sieve to remove pulp. Serve with rich creamy desserts, berries, peaches or nectarines or over ice cream.

Seed of the Month: Corno di Toro Peppers

Corno di Toro or "Bull's Horn" sweet peppers are traditional Italian summer favorites. The tall, branching plants bear heavy sets of spectacular 8 to 12-inch long, curved, tapered and pointed shiny peppers whose thick, sweet flesh colors up to bright yellow or vivid red. These colorful, flavorful big beauties are perfectly delicious for roasting and grilling.

Making Real Change



Renee and Heidi Do Donations

One of the great things about having a seed company is the opportunity to get involved with inspired people doing amazing things that accomplish positive change every day. My emphasis is on “doing” and “accomplishing” because of people like Melinda Smith and her colleagues at her Jonesboro, Arkansas elementary school, who have successfully created the kind of program so vitally important in the world we are all facing today. I want to tell you a little about it and then ask you to join me in supporting this work.

Jonesboro is in Northeast Arkansas, an area that is relatively poor and rural with about 70% of the students coming from low income families. The city of about 90,000 is surrounded by large corporate farms - the kind that farm thousands of acres of soybeans, rice and cotton, often by corporate "farmers" who live elsewhere. The Jonesboro public school system established a magnet school program in 2007, revitalizing all of their elementary schools. Melinda Smith's school chose Health, Wellness and Environmental Studies (HWES) as their school focus.

Melinda Smith and students in the Nutrition Lab

Starting from scratch, coordinator Melinda and a team of seven teachers and administrators researched and visited other schools and programs with the belief that they could and would create a teaching garden and kitchen program for their school, even given huge obstacles. A large percentage of the students’ parents receive food stamps, do not garden, and believe the fresh produce is beyond their finances. Many students had absolutely no familiarity at all with fresh vegetables and hadn’t ever eaten even a carrot. Starting with three Bermuda grass infested courtyards and an abandoned former cafeteria, they transformed the school and trained their entire staff.

Now, just five short years later, their HWES School has a tiny greenhouse, three outdoor classrooms with over 20 raised beds, an outdoor kitchen area and a classroom sized kitchen. Garden areas are divided into The Harvest Garden, Sensory Garden and Critter Garden (with 3 chickens: Minervia, Fred and Ethel, and rabbits Oreo and Shadow) and the abandoned kitchen is revitalized as the Nutrition Lab. All of the schools’ 1st thru 6th grade students have regularly scheduled time dedicated to garden learning as part of their day-to-day curriculum and the gifted and talented program students in grades 3 thru 6 are totally in charge of garden planning and garden maintenance - there is no other garden help on staff.

 

In their growing garden’s “classroom”, kids learn lessons that incorporate basic science, math, nutrition and the environment. They not only learn how to grow things, but produce the vegetables and greens used in the "teaching kitchen" where they prepare and cook their produce to make and enjoy healthy meals. The kids held their first plant sale last year with seedlings grown in their own little greenhouse - imagine a stand where kids sell seedlings instead of lemonade. They produce all the vegetables and greens that are used in the “teaching kitchen” lab.

 

One of their biggest challenges was working with the parents of these students, who ask questions like “what’s wrong with pizza and tater tots for school lunch” and “why should kids learn how to grow their own food?” Even when confronted with “that’s impossible,” Coordinator Melinda and the group of interested fellow teachers are dedicated to teaching kids about health and wellness, understanding that the foods kids eat has a bearing on every aspect of their lives, including how they learn, how they grow and what they become. Melinda’s program is a potent game changer which illustrates the power and value of connecting kids and growing things, and shows the tangible and intangible rewards making that connection.

The original magnet grant is history, and they’ve been operating the program now for several years by bootstrapping supplies and resources. One of the huge challenges Melinda deals with, besides frantic and persistent grant-writing to keep the garden going for the kids, is to move ahead and expand the program. We want to help Melinda’s program grow and succeed, and I want to invite our customers and friends to join with us to make it happen.

LET'S WORK TOGETHER TO HELP:  When you donate money to help Melinda's program Renee's Garden will match $500 of the donations.

Here's what to do:

Write a check in the amount of your choice to:

Jonesboro Public schools and write on it: Melinda's "Little Green Thumbs"

We know the kids will be excited and you can expect to get a note from them to show their appreciation!

Send your check to:
Jonesboro Public Schools

2506 Southwest Square

Jonesboro, AR 72401

Attn. Finance Department: For Melinda Smith's “Little Green Thumbs” Account
 

"Chef" Jim Long

Finally, I first heard about this wonderful program from longtime friend Jim Long of Long Creek Herbs, an early and stalwart program supporter who drives six hours to teach hands-on classes to the kids in Jonesboro whenever he can. You can read more about his experiences teaching at the school and about Melinda and her kids on Jim’s marvelous blog at: http://jimlongsgarden.blogspot.com

And be sure to visit the HEWES School Garden Facebook page: http://www.facebook.com/HWESschoolgardens

Renee's Kitchen Garden Designs

We've created two Kitchen Garden Design Plans designed to maximize space for a succession of tasty vegetables and herbs throughout the spring, summer and fall. Each shows you what to plant, when to plant, and what crop follows another as the seasons change.

The Long Summer, Mild Winter Garden (pdf) is for gardeners in parts of the country where summers are long and winters are mild without deep frost:
USDA zones 8-10, as well as warmer areas of zone 7.
California Trial Garden Manager, Lindsay Del Carlo, laid out this plan.

The Short Summer, Cold Winter Garden (pdf) is for gardeners in parts of the country where winter starts early and brings hard freezes:
USDA zones 3-6 and colder areas of zone 7.
Vermont Trial Garden Manager, Jay Leshinsky, laid out this plan.

Each kitchen garden design plan has a Quick Order link so you can select and order seeds of my favorite varieties for your garden.

Note: These plans do not cover areas with extremely hot and intense summers such as large parts of Texas and Arizona. Gardeners there should contact their local Master Gardeners or a good local garden center for advice on timing and crops.

Seed of the Month: Organic Stirfry Blend

Our fast-growing leafy blend gives all the colors, flavors and shapes needed for perfectly balanced quick and easy stirfries.

Includes: Mizuna, Mispoona, mild mustards and Russian kale.

Exclusive to Renee's Garden.

Trial Garden "Pumpkin Cam" 2012

For the first time we set up a time-lapse camera on our Certified Organic Rouge Vif d'Etampes pumpkin patch at planting time. Although it's not the best video, it's still fun to look at.

November Recipe: Pumpkin Cobbler

Everyone who tries this delicious dessert likes it better than ordinary pumpkin pie. The crust mixture rises to the top during baking to form a rich topping. 

Our new Certified Organic 'Spookie' pumpkin is perfect in this recipe.

Filling:
2 eggs, beaten
1 cup evaporated milk
3 cups cooked mashed pumpkin or butternut squash
1 cup white sugar
½ cup dark brown sugar
1 tablespoon all-purpose flour
1 teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon cloves
¼ teaspoon nutmeg
½ teaspoon salt

Crust:
½ cup butter
1 cup all-purpose flour
1 cup white sugar
4 teaspoons baking powder
½ teaspoon salt
1 cup milk
1 teaspoon vanilla

Topping:
1 tablespoon butter
2 tablespoons white sugar

Preheat oven to 350º

In a large bowl, combine eggs, milk and pumpkin; add the rest of the filling ingredients, mix well and set aside.

Prepare the crust: Melt the butter in a 9x11-inch baking pan. In another bowl, mix the remaining crust ingredients until just combined and pour into baking pan on top of the melted butter.

Spoon or slowly pour the filling evenly over the crust batter in the pan. Do not stir. Dot the top with the remaining 1 tablespoon butter and sprinkle with the 2 tablespoons sugar.

Bake 1 hour.  
Serves 8-10

For more great recipes check out
 Renee's Cookbooks:

Recipes from a Kitchen Garden
More Recipes from a Kitchen Garden

Growing Little Gardeners

  - By Sarah Renfro, Renee's Garden Business Manager




My son Mason started preschool this year and I’m pleased that his school incorporates gardening into the curriculum. We have a large front yard garden at home (see my previous blog posts) and of course working at Renee’s Garden has exposed him to growing vegetables and flowers. One of his favorite pretend games is to plant and harvest a vegetable bed (made out of blocks) and cook meals of wooden food from his play kitchen.

So when the preschool teachers asked parents if we had any special skills or hobbies to share, gardening came to mind immediately! The preschool facility is located behind a church which has a community garden plot. The members set aside one of the raised beds for the kids to use and got it prepped with compost and drip irrigation lines.

I brought a variety of seeds and vegetable starts (donated by Lindsay, our Trial Garden manager) and the class took a “field trip” down to the community garden to plant everything. The kids loved digging in the dirt and planting the seeds, although the concept of spacing was a bit lost on them. We will definitely be thinning quite a bit as there were many handfuls of seeds dumped in one spot!

The children will be visiting the garden regularly to see all the stages of growth and harvest the veggies. Of course the grown-up gardeners will be popping in also to give the growing garden little extra TLC!

Here are the Renee’s Garden varieties we planted:
Easter Egg Radishes
Sunshine Orange and Yellow Carrots
Rainbow Bright Lights Chard
All Season Broccoli
Farmer’s Market Blend Lettuce
Oregon Giant Snow Peas

Seed of the Month: Container Herb Collection

Enjoy the luxury of abundant fresh herbs at your fingertips with our assortment of delicious herb varieties chosen especially for container growing.

Includes: Cameo Container Basil; Fine Leaf Chives; Slow Bolt Cilantro; True Greek Oregano; Gigante Parsley plus our brochure on growing in containers.

Makes a perfect holiday gift for anyone who likes both cooking and gardening.

Newsletter Recipe: Drunken Pumpkin-Apple Pie

From our October 2012 E-Newsletter

 
A dramatic finish adds fun to this delectable dessert, perfect for this time of year. This pie is a great take-along for all upcoming holiday gatherings.

1 unbaked 9 in. pie shell
1 cup cooked pumpkin or
   winter squash, well drained
2 eggs
3/4 cup firmly packed brown sugar
1 cup thick, chunky applesauce
1 T all-purpose flour
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. ginger
1/4 tsp. nutmeg
1/8 tsp. allspice
1/8 tsp. cloves
1½ cups half-and-half (or use one 12 oz. can evaporated milk)
1 tsp. vanilla
1 cup pecan halves
2 T rum

Preheat oven to 425º

Chill pie shell until needed. Mash pumpkin or squash. In a bowl, beat together the eggs and brown sugar until light. Mix in the pumpkin (or squash), applesauce, flour, salt, cinnamon, ginger, nutmeg, allspice, cloves, half-and-half and vanilla and blend thoroughly.  Pour into pie shell.

Arrange pecan halves over the top of the filling. Bake in the lower third of the oven for 20 minutes, then reduce the oven heat to 350º and bake 30 to 35 minutes longer until the filling is firm and a knife inserted 1 in. from the edge comes out clean.  Cool on a wire rack.

At serving time, warm rum in a small container suitable for pouring. Light the rum with a match and pour immediately while flaming over the pie. Delicious served with ice cream or whipped cream.

Serves 6 to 8

For more great recipes check out
 Renee's Cookbooks:

Recipes from a Kitchen Garden
More Recipes from a Kitchen Garden

My Edible Front Yard: Year Three

 - By Sarah Renfro, Renee's Garden Business Manager


This is a follow-up to my original post from the summer of 2010, Creating My Edible Front Yard.

We are now finishing up our third year of front yard gardening and are happier than ever with the landscape. The biggest change that we have made is the removal of our massive Liquidambar tree. This tree was gorgeous in the fall but the canopy was shading our vegetable beds in prime summer growing season. Plus all those colorful leaves dropped onto my crops of fall veggies, requiring almost daily cleanup. After weighing the pros and cons, my husband and I decided that the tree must go.

Our garden before: with large Liquidambar tree

In keeping with the edible gardening theme, we selected a Manzanillo Olive as a replacement street tree. I was a bit nervous about the potential mess of a fruiting tree in this high traffic spot, but we harvested the olives before they dropped and enjoyed the process of curing them into salty, tasty treats!

After: with new olive tree

Our garden space now enjoys bright sunlight until late afternoon and we have taken full advantage of this. We removed some of the original perennial plantings from our largest raised bed so we can grow large crops of onions and garlic. We also grew potatoes for the first time this summer (in the large container that our olive tree came in). I had no idea that potatoes could taste so delicious!

Husband Brian loves the garlic harvest

Discovering potatoes!

It has been wonderful to introduce my son to the joy of growing food. His absolute favorite snack is fresh blueberries picked right from the bushes. One day in the middle of playing, he jumped up and ran into the kitchen saying “I want a snack.” Then he ran out the front door and into the garden to fill up on blueberries and strawberries.

Blueberries are my son's favorite

The addition of our backyard chickens (see my “Growing the Girls” post) has yielded an abundance of chicken poop. Of course, this rich fertilizer needs to be mixed and broken down to produce compost that can be added to our garden beds. We’ve developed a mini “dirt farm” to process this organic matter.  We also had success mixing in a slow release fertilizer prior to planting and at regular intervals in the growing season.

Experienced gardeners know that the key to a continuously producing garden is succession planting. It is very tempting to go on a seeding bonanza in early spring – fully planting all the beds at once. Then all your crops are ready at the same time. This year we tried planting our favorite veggies every 2-3 weeks so we had an ongoing supply of radishes, carrots, beets and lettuce. Homegrown salads almost year round!

The garden at work

Not everything has gone perfectly. We have an ongoing battle against leaf miner in our leafy greens – most of our chard and spinach went straight into the yard waste due to infestation. Plus a gopher dug a path of destruction thru several of our (underwired) beds before we called in the resident Renee’s gopher trapping expert, trial garden manager Lindsay del Carlo.

Now that the late summer harvest is in full swing, we have moved onto the next project – food preservation and canning. I hear the hiss of the pressure canner…the subject of a future blog post!

October Means Pumpkins

We've been growing some cool new pumpkins in the Trial Garden this year. Take a look at this beautiful heirloom from our new Organic Line (available later this month) called "Rouge Vif d'Etampes."

Seed of the Month: Renee’s Braising Mix

Plant now for fast fall harvesting.

Our Braising Mix is a blend of green and red leaf beets with silver and gold leaf chards. Eat as baby salad or grow for cooking greens; this tasty, tender mix is delicious either way.