Some of my notes about self-watering containers, planting lettuce in those old easter baskets that are everywhere, leafy greens ground covers, and how we could keep the hose from decimating plants in the horseshoe beds
Despite growing demand, feeding the hungry urban massess with locally produced food isn’t easy. This community kitchen in San Francisco is aiming to tackle that problem.
(via npr)
“Espalier is a technique for shaping trees in two dimensions, for growing flat trees. The method has roots in the middle ages. It comes in handy where planting space is limited, like in a medieval castle courtyard.”
… from Super Eco. www.supereco.com/news/2009/03/03/espalier-an-apple-tree/
There are a few rows of apple trees at UMass Amherst with this done to them. Efficient!
Here are some more photos of the veggies that went to feed 25 student leaders fighting for real food on their campus and in the world. And boy howdy, did we eat some real food. Real good food.
We had beet and kale salad, million-veggie stir fry, all-organic french toast, cantaloupe melons from Langwater farms, cabbage slaw with soy sauce and honey, homemade yogurt, roasted tomato pasta, and a million more delicious masterpieces.
Are you overloaded with tomatoes? Here’s a recipe that Mama Bechtel makes to deal with the overwhelming amount of tomatoes that fill our kitchen each August and September, since you can use any amount of tomatoes and it freezes very well. In the same way that a dog will eat until its stomach explodes, I will eat this until my face falls into the plate. It’s that friggin good.
Roasted Tomatoes with Pasta
20 plum tomatoes, or 12-15 large tomatoes, seeded and chunked
½ cup good olive oil
3 TBSP balsamic vinegar
4 large garlic cloves, minced
4 tsp sugar
kosher salt and pepper to taste
1 cup basil leaves, very coarsely chopped (or whole)
1 cup mozzarella, shredded or chunked
1 bunch spring onions, chopped into ½ inch pieces
16 oz pasta
Put tomatoes and ½ cup basil leaves in glass baking dish, facing up and one layer thick if possible (may require two baking dishes). Mix oil, vinegar, garlic, sugar, and salt/pepper together, and pour over tomatoes. Bake at 275 for 2 ½ to 3 hours until caramelized.
Can cool and simply layer with sliced mozzarella and basil leaves, and drizzle with more balsamic, freeze, OR make the pasta version below.
When tomatoes are done and still hot, boil noodles. Chop onions. Drain noodles, toss, with tomatoes, onions, more basil leaves, and mozzarella. Serve immediately. Serves 6-8 generously.
Starting sprouts in egg cups and egg cartons. *cute*
must try this soon! so many egg cartons to do things with.
Zucchini Hash!
Ingredients: Shredded zuke, oil, butter, salt, diced garlic, onion powder.
Cover bottom of pan in thin layer of oil and butter. Heat on medium until oil is hot. Toss in shredded zuke Fry until golden brown and delicious. Add in onion powder and diced garlic, cook until fragrant, about 60 seconds. Salt to taste. For a yummy protein, add eggs with runny yolks.
(via humusandsoil)
Viola - candy violets by Layla Dishman on Flickr.
Candied flowers look delicious, must try this out soon.
Radishes on my legs and my arms from you
Radishes, Radishes, Radishes!
Up and down on my legs and my arms from you
Radishes, Radishes, Radishes!
8:30 on a rainy sunday night is the best time to harvest radishes. This is from early June and has been sitting forgotten about in my drafts.
Cactus watercolor by CameliaTWU on Flickr.
My prickly pear got a huge haircut with the hilliosphere clean out. Started a bunch of cuttings from the extra leaf pads, last time i checked one was starting to put out a tiny little root!
