Wow! It has been a while since we have posted…sorry about that. A lot of things have been happening in the garden over the past two weeks. We started a mini CSA-type operation and send emails to interested folks on campus about what is available for harvest each week. If you want to be added to this list, leave us a comment! We also have made copious amounts of pickles, dried plums, kale chips, zucchini muffins, mint tea and pasta sauce. Here is a lovely photo that we took yesterday of one of our sunflowers.
Monthly Archives: July 2013
Passage’s mad photography skills have provided us with this beautiful example of some of the beets we grew. Pictured above are striped Chioggia beets (grown from starts) and Golden Beets (grown from seeds). They are the first of the season, and we hope to have many more to follow. These were boiled to perfection and enjoyed while writing this post.
Our plants are beginning to provide us with so many veggies that we don’t know what to do with them. We have so many rows of leafy greens, including kale, chard, mustard greens and lettuce; squash and zucchini; yellow wax beans, potatoes and endless herbs. We have decided to try creating our own small CSA in the Lewis & Clark Community, with emphasis on providing free food to the students, staff and faculty. If you are interested, comment, or look for the sign-up sheet around campus. Also, feel free to visit us in the garden any time! We are looking forward to giving away some of our delectable delights.
This video keeps us going during the day and makes Kristina cry sometimes.
Last Friday my mom helped us in the garden! It was so nice to have an extra pair of hands and we had a lot of fun working with her. We made quite a bit of progress weeding and laying down copious amounts of bark chips. Thanks mom!
Stay tuned next week for “Dad in the garden!”, featuring Passage’s Dad.
The garden is finally beginning to produce some edible delights. Over the past few days, we have begun to cook, pickle, and enjoy a few different things. In addition to eating the pickled radishes we made last week (tasty!), we made a delicious marionberry crisp and fresh salad yesterday.
The filling of a Marionberry crisp.
The final product (this is a mini crisp we made for our boss (what’s up Gabe), because we ate the big one before we remembered to take a picture…).
Salads made from garden-grown radishes, mustard greens, spinach and baby lettuce. We dressed it with a balsamic vinaigrette that was packed with freshly-harvested oregano, sage, and rosemary.
Pickled radishes, ready to be eaten!