6.18.2010
Our Garden Motto....
Everyone doing just a little bit of work, results in a very big beautiful garden!
6.16.2010
xxxxxxxxxxxxxxxxxGarden Harvest Distribution
We have Harvest Days often—usually once a week during the main harvest season, and sometimes more often depending on what produce is ripe. You will be notified in advance of when they will be, and RSVP is required. You will receive a share of produce from all of the gardens.
To participate, just RSVP at least an hour in advance to the Garden Supervisor of the Garden you typically work at (or, for no-labor members, the one nearest you). Then, have one member of your household show up at the designated time. (Bring grocery bags when you come; if you forget, we’ll have some you can use.)
How do we determine how much each household receives?
We allow everyone who shows up on Harvest Days an opportunity to receive an equal share of the harvest, but we let you determine when you have as much as you want.
The process goes like this: All of the harvest is laid out in a way so everyone can easily see what there is. The Garden Supervisor counts how many households are present and calculates how much each household can take during the first round so there will be enough for multiple rounds. The supervisor then gives each household a chance to step forward and take the allowed portion for that round. When all have received their first portion, the supervisor determines the portion for the next round and gives each household a chance to come up and take that portion. When you have as much as you need or want, you can pass on taking more. No one gets extra until everyone is satisfied with the amount they have received.
What if some households have put in more work than others?
Each working membership requires the same amount of work during the year, and members may join at different times of the year. Therefore, the amount you receive at any particular Harvest Day is not determined based on how much work you have done so far. Each household is allowed an equal chance to receive produce.
What if I can’t come at the time you schedule the harvest?
We try to schedule harvest days at various times to accommodate people’s varied scheduled. If you can’t come to one, you can either wait until the next one or send someone else from your household to pick up your share.
Note: When picking harvest, they're not picking for just them. We don't divide it at that time.
To participate, just RSVP at least an hour in advance to the Garden Supervisor of the Garden you typically work at (or, for no-labor members, the one nearest you). Then, have one member of your household show up at the designated time. (Bring grocery bags when you come; if you forget, we’ll have some you can use.)
How do we determine how much each household receives?
We allow everyone who shows up on Harvest Days an opportunity to receive an equal share of the harvest, but we let you determine when you have as much as you want.
The process goes like this: All of the harvest is laid out in a way so everyone can easily see what there is. The Garden Supervisor counts how many households are present and calculates how much each household can take during the first round so there will be enough for multiple rounds. The supervisor then gives each household a chance to step forward and take the allowed portion for that round. When all have received their first portion, the supervisor determines the portion for the next round and gives each household a chance to come up and take that portion. When you have as much as you need or want, you can pass on taking more. No one gets extra until everyone is satisfied with the amount they have received.
What if some households have put in more work than others?
Each working membership requires the same amount of work during the year, and members may join at different times of the year. Therefore, the amount you receive at any particular Harvest Day is not determined based on how much work you have done so far. Each household is allowed an equal chance to receive produce.
What if I can’t come at the time you schedule the harvest?
We try to schedule harvest days at various times to accommodate people’s varied scheduled. If you can’t come to one, you can either wait until the next one or send someone else from your household to pick up your share.
Note: When picking harvest, they're not picking for just them. We don't divide it at that time.
6.10.2010
11-22 Arugula and Fava Bean Crostini
1 cup shelled fresh fava beans (1 1/4 pounds in pods) or shelled fresh or frozen edamame (soybeans; 3/4 pounds in pods)
1/4 cup plus 1 tablespoon olive oil, divided, plus additional for drizzling
1 1/2 cups packed arugula (1 1/2 ounces), divided
3 tablespoons grated Pecorino Toscano or Parmigiano-Reggiano
1/4 teaspoon grated lemon zest
1/2 teaspoon fresh lemon juice
1 baguette
1 garlic clove, halved crosswise
16 mint leaves
Preheat oven to 350 degrees.
Cook fava beans in boiling water, uncovered, until tender, 3 to 4 minutes, then drain and transfer to an ice bath to stop cooking. Gently peel off skins (if using edamame, don't peel).
Pulse fava beans in a food processor until very coarsely chopped, then transfer half of mixture to a large bowl. Add 1/4 cup oil, 1/2 cup arugula, cheese, lemon zest and juice, 1/2 teaspoon salt and 1/8 teaspoon pepper to favas in processor and purée until smooth. Add to bowl. Coarsely chop remaining cup arugula and gently fold into fava-bean mixture.
Cut 16 diagonal slices (1/3 inch thick) from baguette and put in on a rimmed baking sheet. Drizzle with remaining tablespoon oil. Bake until pale golden and crisp, 8 to 10 minutes. Rub with cut side of garlic.
Spoon fava-bean mixture onto baguette toasts, then drizzle with oil and top with mint.
Servings » 8
Source » by Kay Chun, Gourmet magazine, 2009
1/4 cup plus 1 tablespoon olive oil, divided, plus additional for drizzling
1 1/2 cups packed arugula (1 1/2 ounces), divided
3 tablespoons grated Pecorino Toscano or Parmigiano-Reggiano
1/4 teaspoon grated lemon zest
1/2 teaspoon fresh lemon juice
1 baguette
1 garlic clove, halved crosswise
16 mint leaves
Preheat oven to 350 degrees.
Cook fava beans in boiling water, uncovered, until tender, 3 to 4 minutes, then drain and transfer to an ice bath to stop cooking. Gently peel off skins (if using edamame, don't peel).
Pulse fava beans in a food processor until very coarsely chopped, then transfer half of mixture to a large bowl. Add 1/4 cup oil, 1/2 cup arugula, cheese, lemon zest and juice, 1/2 teaspoon salt and 1/8 teaspoon pepper to favas in processor and purée until smooth. Add to bowl. Coarsely chop remaining cup arugula and gently fold into fava-bean mixture.
Cut 16 diagonal slices (1/3 inch thick) from baguette and put in on a rimmed baking sheet. Drizzle with remaining tablespoon oil. Bake until pale golden and crisp, 8 to 10 minutes. Rub with cut side of garlic.
Spoon fava-bean mixture onto baguette toasts, then drizzle with oil and top with mint.
Servings » 8
Source » by Kay Chun, Gourmet magazine, 2009
xxxxxxxxxxxIn Season: Fava Beans
Spring produce has entered the market. This week, look for: Fava beans.
What are they? » Also known as broad beans, favas are legumes native to north Africa and southwest Asia. They're popular throughout the world, though usually in their dry form as their peak season usually lasts just a few weeks. People who take MAOI (monoamine oxidase inhibitors) should avoid eating favas as they contain high levels of tyramine.
How to use » Shell the beans from their leathery pods, discarding the pods. Bring a large pot of water to a boil and blanch the beans for 4 minutes. Strain the beans into an ice bath to stop them from cooking. Gently peel the skins from the beans and use as desired.
Look for » If you can find them, look for pods that are leathery, firm and without blemishes. Check for pods that contain large beans.
Storage » Fava beans are highly perishable. Store them in the refrigerator for up to three days.
E-mail: food@sltrib.com.
What are they? » Also known as broad beans, favas are legumes native to north Africa and southwest Asia. They're popular throughout the world, though usually in their dry form as their peak season usually lasts just a few weeks. People who take MAOI (monoamine oxidase inhibitors) should avoid eating favas as they contain high levels of tyramine.
How to use » Shell the beans from their leathery pods, discarding the pods. Bring a large pot of water to a boil and blanch the beans for 4 minutes. Strain the beans into an ice bath to stop them from cooking. Gently peel the skins from the beans and use as desired.
Look for » If you can find them, look for pods that are leathery, firm and without blemishes. Check for pods that contain large beans.
Storage » Fava beans are highly perishable. Store them in the refrigerator for up to three days.
E-mail: food@sltrib.com.
6.09.2010
11-22 Fava Beans Recipes
Fava Bean & Tomato Salad
Ingredients
20 tomatoes
1 pound fresh fava beans
1/4 pound finest prosciutto
1/4 pound gruyere
3 tablespoons fruity olive oil
1 tablespoon white vinegar
1/2 teaspoon cracked black pepper
pinch sea salt
Directions
Set a pot of water, with a pinch of salt, to boil. Put a bowl of ice water in the sink. As the water is coming to a boil, shuck the fava beans. How to do this? Snap and extract. There should be three or four beans per pod. (Be sure to feel the inside of the pod, which is as soft as dryer lint.) When the water has come to a boil, plop all the shucked fava beans into the pan and let them bob there in the boiling water for thirty seconds. After that, immediately drain them and plunge the fava beans in the ice water to stop cooking. After a moment, take them out and let them chill in the refrigerator for a few moments.
Once cool enough to handle, remove the skin from individual beans by peeling it off. Fava beans are kind of a pain to prep....but they pay off in flavor.
Meanwhile, slice the grape tomatoes in halves, lengthwise. Cut the gruyere into small squares, about the same size as the fava beans. Make up a simple vinaigrette, by combining the olive oil, white vinegar, salt, and pepper. Toss everything together, with the fava beans, then thread small slivers of the prosciutto in among the beans, tomatoes, and cheese. Eat with the small sigh of spring.
Grilled Fava Bean
Serves: 4
Ingredients
2 pounds Fresh Fava Bean Pods
Directions
Spray whole fava bean pods with cooking spray. Place pods directly on hot grill of BBQ. Turn fava pods frequently until pods char and begin to burst open (about 7 to 10 minutes). Remove from grill and cool pods for 10 minutes. Remove fava beans from pod and peel beans by pinching one end of the bean to pop bright green fava bean from it's waxy shell. Grilled fava beans are delicious served as an appetizer with slices of Parmesan cheese.
Rigatoni with Fava Beans and Artichokes
Source: Adrieene Meier, Ocean Mist Farms
Ingredients
3 Ocean Mist Artichoke hearts and bottoms cubed
1 cup (5 ounces) blanched shelled fava beans
1/4 cup extra virgin olive oil
1/4 cup vegetable broth or water
1 yellow onion finely chopped
1 carrot finely chopped
1 cup spinach leaves coarsely chopped
One 28 ounce can plum tomatoes (drained)
1 pound rigatoni pasta (cooked)
2 tablespoons coarse sea salt
grated Parmesan cheese.
Directions
In large frying pan over medium-high heat warm olive oil.
Add carrot and onion and cook until tender, about 7 minutes.
Add artichokes, fava beans, spinach, broth, salt and pepper.
Cook until heated through.
Stir in tomatoes and simmer about 15 minutes.
Add cooked drained rigatoni to sauce and gently toss.
Plate and top pasta with shaved parmesan cheese.
Sauteed Fava Beans
Ingredients
boiling water
salt
ice
tap water
2 lbs fresh fava beans, in the pod (yields about 1 1/2 to 2 cups shelled beans)
1 tablespoon butter
1 teaspoon olive oil
2 garlic cloves, minced, to taste
salt & freshly ground black pepper, to taste
Directions
First, shell the beans from the fava pods.
In a large saucepan, bring water to a boil, then add salt – the amount depends on how much water you have, but it should be very salty, like seawater.
In a bowl, combine ice and tap water to make ice water; set aside.
Add the shelled beans to the boiling water and let cook for about 3 minutes, then remove from saucepan and immediately plunge into the ice water to halt the cooking.
Let the beans cool, then peel the outer skin from each of them.
Over medium heat in a skillet, melt together the butter and olive oil, then add the garlic and sauté for 1 minute.
Add the peeled fava beans and sauté for about 5 to 7 minutes, or until they are done to your preference.
Season to taste with salt and freshly ground pepper, serve, and enjoy!
Note: in choosing your fava beans, get the pods that are firm and fresh looking.
Note 2: once you've made these basic fava beans, you can add other delicious items such as caramelized onions or fennel, chunky fresh tomatoes, and/or a bit of chopped proscuitto.
Ingredients
20 tomatoes
1 pound fresh fava beans
1/4 pound finest prosciutto
1/4 pound gruyere
3 tablespoons fruity olive oil
1 tablespoon white vinegar
1/2 teaspoon cracked black pepper
pinch sea salt
Directions
Set a pot of water, with a pinch of salt, to boil. Put a bowl of ice water in the sink. As the water is coming to a boil, shuck the fava beans. How to do this? Snap and extract. There should be three or four beans per pod. (Be sure to feel the inside of the pod, which is as soft as dryer lint.) When the water has come to a boil, plop all the shucked fava beans into the pan and let them bob there in the boiling water for thirty seconds. After that, immediately drain them and plunge the fava beans in the ice water to stop cooking. After a moment, take them out and let them chill in the refrigerator for a few moments.
Once cool enough to handle, remove the skin from individual beans by peeling it off. Fava beans are kind of a pain to prep....but they pay off in flavor.
Meanwhile, slice the grape tomatoes in halves, lengthwise. Cut the gruyere into small squares, about the same size as the fava beans. Make up a simple vinaigrette, by combining the olive oil, white vinegar, salt, and pepper. Toss everything together, with the fava beans, then thread small slivers of the prosciutto in among the beans, tomatoes, and cheese. Eat with the small sigh of spring.
Grilled Fava Bean
Serves: 4
Ingredients
2 pounds Fresh Fava Bean Pods
Directions
Spray whole fava bean pods with cooking spray. Place pods directly on hot grill of BBQ. Turn fava pods frequently until pods char and begin to burst open (about 7 to 10 minutes). Remove from grill and cool pods for 10 minutes. Remove fava beans from pod and peel beans by pinching one end of the bean to pop bright green fava bean from it's waxy shell. Grilled fava beans are delicious served as an appetizer with slices of Parmesan cheese.
Rigatoni with Fava Beans and Artichokes
Source: Adrieene Meier, Ocean Mist Farms
Ingredients
3 Ocean Mist Artichoke hearts and bottoms cubed
1 cup (5 ounces) blanched shelled fava beans
1/4 cup extra virgin olive oil
1/4 cup vegetable broth or water
1 yellow onion finely chopped
1 carrot finely chopped
1 cup spinach leaves coarsely chopped
One 28 ounce can plum tomatoes (drained)
1 pound rigatoni pasta (cooked)
2 tablespoons coarse sea salt
grated Parmesan cheese.
Directions
In large frying pan over medium-high heat warm olive oil.
Add carrot and onion and cook until tender, about 7 minutes.
Add artichokes, fava beans, spinach, broth, salt and pepper.
Cook until heated through.
Stir in tomatoes and simmer about 15 minutes.
Add cooked drained rigatoni to sauce and gently toss.
Plate and top pasta with shaved parmesan cheese.
Sauteed Fava Beans
Ingredients
boiling water
salt
ice
tap water
2 lbs fresh fava beans, in the pod (yields about 1 1/2 to 2 cups shelled beans)
1 tablespoon butter
1 teaspoon olive oil
2 garlic cloves, minced, to taste
salt & freshly ground black pepper, to taste
Directions
First, shell the beans from the fava pods.
In a large saucepan, bring water to a boil, then add salt – the amount depends on how much water you have, but it should be very salty, like seawater.
In a bowl, combine ice and tap water to make ice water; set aside.
Add the shelled beans to the boiling water and let cook for about 3 minutes, then remove from saucepan and immediately plunge into the ice water to halt the cooking.
Let the beans cool, then peel the outer skin from each of them.
Over medium heat in a skillet, melt together the butter and olive oil, then add the garlic and sauté for 1 minute.
Add the peeled fava beans and sauté for about 5 to 7 minutes, or until they are done to your preference.
Season to taste with salt and freshly ground pepper, serve, and enjoy!
Note: in choosing your fava beans, get the pods that are firm and fresh looking.
Note 2: once you've made these basic fava beans, you can add other delicious items such as caramelized onions or fennel, chunky fresh tomatoes, and/or a bit of chopped proscuitto.
6.03.2010
xxxxxxxxxxxMore about the Holladay Gardens....
Right now, during the first part of June we are in a transition mode from the cool weather into the warmer weather and we need to make some adjustments.
Holladay is the MOST demanding gardens of all of our 5 garden locations, since it has been going on since Jan. 27 of this year.
Planted in the Holladay Gardens as on June 3, 2010:
peas
carrots
beets
onions
8 kinds of lettuce
fava beans
garlic
chives
rhubarb
broccoli
cabbage
kale
spinach
strawberries
tomatoes
peppers
grapes
apples
giant sunflowers
a wide variety of flowers
peppermint
oregano
marjoram
And soon we'll have corn and beans
Holladay is the MOST demanding gardens of all of our 5 garden locations, since it has been going on since Jan. 27 of this year.
Planted in the Holladay Gardens as on June 3, 2010:
peas
carrots
beets
onions
8 kinds of lettuce
fava beans
garlic
chives
rhubarb
broccoli
cabbage
kale
spinach
strawberries
tomatoes
peppers
grapes
apples
giant sunflowers
a wide variety of flowers
peppermint
oregano
marjoram
And soon we'll have corn and beans
5.25.2010
xxxxxxxxxxxxxGarden locations
Holladay Gardens
2836 E Casto Lane (5060 So.), Holladay UT 84117
Holladay gardens were our first Community Gardens and now consist of 2 private backyards but only one address is listed. When you work in the Holladay gardens you'll become very familiar with both properties, which are only 5 houses away from each other. We identify the Holladay gardens with two names: “Sheryl’s Garden" and "Susan’s Garden". Members always come to Sheryl's Garden first unless otherwise specified.
Sheryl's Garden
On our 2000 sq. foot garden property, this is where it all began three years ago, as a community garden. This is "Home Base" for our Holladay Gardens, since we have more than one location in Holladay. Our family of six have called this property "home" for the past 27 years.
Before our family owned this land in 1983, it belonged to my grandparents since 1955. My grandfather was a fruit farmer and loved growing a wide variety of fruit trees. Because of his love for farming, our garden soil is still extremely rich in nutrients. This is a similar story for all of our five private, backyard garden locations. We are extremely blessed to have rich soil in EVERY location we garden in. I believe my grandparents would be pleased with me to see what I have done to their land.
Sheryl's Garden is currently called the "Lettuce Plantation" since it includes an abundance of least 8 different kinds of lettuce, arugula, strawberries, flowers, cabbage, spinach, peas, garlic, fava beans, carrots, and beets.
We have worked very hard in this garden since January 27, 2010.
This is not the "kid friendly" garden like our other "kid friendly" gardens we enjoy. Even though you'll see some fun toys in my backyard i.e. slackline, fire pit, four large trampolines and eleven kayaks, these items are off limits when coming to work in my garden. However, you can join my other groups that I offer.
Gardening and Outdoor Adventure/Recreation are my two passions in life. I am an adventure guide and enjoy taking groups kayaking, hiking, skiing, camping, snowshoeing and cooking dutch oven dinners. I teach Multi-Sport Exercise Classes in my backyard which involve hula hoops, trampolines and slacklines. Register to receive invites to these activities at: www.liveandthrive.com.
Sheryl's Garden also features a 500 square foot, vertical garden AND shows off our hydroponic, vertical, strawberry garden patch grown in rain gutters! If that isn't enough, our latest addition is our new, 1200 sq. foot, cold-frame greenhouse which will allow us to grow food year-round!
Susan's Garden
This is our second season in this 5000 sq foot garden. Everything grows abundantly here! We call it the “Pea Plantation” since 1000 ft. of peas are growing vertically on fences. Besides a ton of delicious peas, you'll find squash, giant sunflowers, tomatoes, peppers, apples, grapes, pears, rhubarb, carrots, onions, chives, garlic, strawberries, beets, broccoli, etc.
Taylorsville Garden
1300 W. 6255 So., Taylorsville, UT 84123
Taylorsville was added to our group in 2010 and is our only “irrigation” garden. The 5400 sq. foot garden features fruit trees as well as an abundance of corn, tomatoes, peppers, strawberries, pumpkins, squash and a lot more! It wins the prize in two areas: 1) The most “kid-friendly” garden and 2) our largest garden. With a spacious fenced-in, grassy field next to the garden, children are able to play while members work.
South Jordan Garden
11131 So. 2865 W., South Jordan, UT 84095
The beautiful Mt. Timpanogos is what you’ll see in the background when you work in our 5000 sq. foot garden in South Jordan. It not only offers fruit trees but a wide variety of fruit trees and vegetables i.e. strawberries, squash, corn, tomatoes, peppers, basil, cucumbers, etc. This garden was added to our group in 2010.
Riverton Garden
13250 S 1830 W Riverton, UT 84065
Riverton is the most recent garden to be planted. The 2000 sq ft. garden area offers a variety of fruit trees as well as a wide variety of veggies. It's also a great place for children to play in the large backyard full of soft green grass and a fenced in area, next to our garden space.
Draper Garden
11662 S. Willow Wood. Dr., Draper, UT 84020
It is 1250 sq. feet. Access from 700 East to Meadow Wood (11700 S.). A variety of plants are going in on June 19. Enter the property on the north side.
2836 E Casto Lane (5060 So.), Holladay UT 84117
Holladay gardens were our first Community Gardens and now consist of 2 private backyards but only one address is listed. When you work in the Holladay gardens you'll become very familiar with both properties, which are only 5 houses away from each other. We identify the Holladay gardens with two names: “Sheryl’s Garden" and "Susan’s Garden". Members always come to Sheryl's Garden first unless otherwise specified.
Sheryl's Garden
On our 2000 sq. foot garden property, this is where it all began three years ago, as a community garden. This is "Home Base" for our Holladay Gardens, since we have more than one location in Holladay. Our family of six have called this property "home" for the past 27 years.
Before our family owned this land in 1983, it belonged to my grandparents since 1955. My grandfather was a fruit farmer and loved growing a wide variety of fruit trees. Because of his love for farming, our garden soil is still extremely rich in nutrients. This is a similar story for all of our five private, backyard garden locations. We are extremely blessed to have rich soil in EVERY location we garden in. I believe my grandparents would be pleased with me to see what I have done to their land.
Sheryl's Garden is currently called the "Lettuce Plantation" since it includes an abundance of least 8 different kinds of lettuce, arugula, strawberries, flowers, cabbage, spinach, peas, garlic, fava beans, carrots, and beets.
We have worked very hard in this garden since January 27, 2010.
This is not the "kid friendly" garden like our other "kid friendly" gardens we enjoy. Even though you'll see some fun toys in my backyard i.e. slackline, fire pit, four large trampolines and eleven kayaks, these items are off limits when coming to work in my garden. However, you can join my other groups that I offer.
Gardening and Outdoor Adventure/Recreation are my two passions in life. I am an adventure guide and enjoy taking groups kayaking, hiking, skiing, camping, snowshoeing and cooking dutch oven dinners. I teach Multi-Sport Exercise Classes in my backyard which involve hula hoops, trampolines and slacklines. Register to receive invites to these activities at: www.liveandthrive.com.
Sheryl's Garden also features a 500 square foot, vertical garden AND shows off our hydroponic, vertical, strawberry garden patch grown in rain gutters! If that isn't enough, our latest addition is our new, 1200 sq. foot, cold-frame greenhouse which will allow us to grow food year-round!
Susan's Garden
This is our second season in this 5000 sq foot garden. Everything grows abundantly here! We call it the “Pea Plantation” since 1000 ft. of peas are growing vertically on fences. Besides a ton of delicious peas, you'll find squash, giant sunflowers, tomatoes, peppers, apples, grapes, pears, rhubarb, carrots, onions, chives, garlic, strawberries, beets, broccoli, etc.
Taylorsville Garden
1300 W. 6255 So., Taylorsville, UT 84123
Taylorsville was added to our group in 2010 and is our only “irrigation” garden. The 5400 sq. foot garden features fruit trees as well as an abundance of corn, tomatoes, peppers, strawberries, pumpkins, squash and a lot more! It wins the prize in two areas: 1) The most “kid-friendly” garden and 2) our largest garden. With a spacious fenced-in, grassy field next to the garden, children are able to play while members work.
South Jordan Garden
11131 So. 2865 W., South Jordan, UT 84095
The beautiful Mt. Timpanogos is what you’ll see in the background when you work in our 5000 sq. foot garden in South Jordan. It not only offers fruit trees but a wide variety of fruit trees and vegetables i.e. strawberries, squash, corn, tomatoes, peppers, basil, cucumbers, etc. This garden was added to our group in 2010.
Riverton Garden
13250 S 1830 W Riverton, UT 84065
Riverton is the most recent garden to be planted. The 2000 sq ft. garden area offers a variety of fruit trees as well as a wide variety of veggies. It's also a great place for children to play in the large backyard full of soft green grass and a fenced in area, next to our garden space.
Draper Garden
11662 S. Willow Wood. Dr., Draper, UT 84020
It is 1250 sq. feet. Access from 700 East to Meadow Wood (11700 S.). A variety of plants are going in on June 19. Enter the property on the north side.
5.12.2010
xxxxxxxxxxxxCorn, Squash, Beans - Learn how to plant these together
This is what we are doing in Susan's garden this week. I am so excited this method!
http://www.reneesgarden.com/articles/3sisters.html
http://www.kidsgardening.com/growingideas/projects/march02/mar02-pg1.htm
http://www.reneesgarden.com/articles/3sisters.html
http://www.kidsgardening.com/growingideas/projects/march02/mar02-pg1.htm
5.10.2010
More about the Taylorsville Garden and how it works....
Holly Martin is overseeing the Taylorsville Garden.
The work and schedule information will always be posted in an email. Once you know WHAT the current work is for the garden and HOW to do it, you can work alone OR work with the group.
I communicate almost on a daily basis with those who oversee each garden. They tell me who is working in the gardens. If you work in any of the gardens, just let me know. Everyone keeps track of their own hours.
The work and schedule information will always be posted in an email. Once you know WHAT the current work is for the garden and HOW to do it, you can work alone OR work with the group.
I communicate almost on a daily basis with those who oversee each garden. They tell me who is working in the gardens. If you work in any of the gardens, just let me know. Everyone keeps track of their own hours.
xxxxxxxxxxxTo learn more about Gardening, go to this place!
This is a favorite place of mine to learn a lot about gardens: The Conservation Garden Park at Jordan Valley. You'll learn a lot about how to be water-wise and still have an amazing garden and beautiful landscaped yard. They are located at 8200 So. 1300 West. Look for them on the EAST side of the street.
http://www.conservationgardenpark.org/
http://www.conservationgardenpark.org/
xxxxxxxxxxxBEST place in town to get ALL of your plants - veggies, flowers, herbs....
Anyone who knows much about buying quality plants in the spring for the best price, knows about
Lambert Floral is only open for a few months out of the year and then they close again until next spring so at least go see what we're talking about. I'll buy some of my plants there this year then hopefully by next year I will be growing all of my plants in our greenhouse.
Lambert FloralThey are located at 3900 South Redwood Road (on the WEST side). The parking lot is always full and they never advertise since everyone just knows where to go. When you go there, before going in, look on the NORTH side of the main building for a HIGH TUNNEL Greenhouse. This is similar to mine except it is open on both sides and it's a half circle. My High Tunnel Greenhouse is a Gothic Style.
Lambert Floral is only open for a few months out of the year and then they close again until next spring so at least go see what we're talking about. I'll buy some of my plants there this year then hopefully by next year I will be growing all of my plants in our greenhouse.
5.05.2010
The above photo is our Waterfall Garden - in Holladay
If you've taken the Garden Tour, you'll recognize that this is the garden we have our two square foot gardens planted. It's also the garden we get a lot of plums and big, delicious blackberries! YUM!!! You'll love this garden when you take the Garden Tour in Holladay.
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