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Gardening in the city is where it is at! Small spaces, roof gardens, window boxes. Talk about your methods. Share your stories. Grow your knowledge.
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Discussion Forum
I got a community garden plot for 2010!! Now what... 1 Reply
Started by Cornelia. Last reply by Aliza Ess Nov 2.
Har! Report: Illicit urban chicken movement growing in US 7 Replies
Started by Cornelia. Last reply by Carrie Cox Aug 4.
Community Garden Ethics and Interactions
Started by Aliza Ess Jul 30.
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Comment by Simon on November 18, 2009 at 5:50pm -
Hey all I found this site:
www.locavore365.org
its a is a cool website where you can sell your excess home grown produce. Also you can find produce local to you, if you are a locavore.
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Comment by Bonnie on May 2, 2009 at 12:34pm - I fight aphids with a little dish soap. Mix a couple drops with water in a spray bottle and douse the leaves every couple of days until the bugs go away. Also watch for ants. They always seem to come in pairs with aphids in my area. If you know any smokers, you can also soak cigarette butts in some water and spray with that--the nicotine will poison them. My dad always does that in his garden and it works pretty well. Hope this helps!
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Comment by tifanie chaney on May 2, 2009 at 12:21pm - thanks!
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Comment by tifanie chaney on May 2, 2009 at 12:21pm
- ok. i really need to get one of those ladybug houses. ;)
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Comment by Heather Christensen-Branson on May 2, 2009 at 12:11pm - You could try ladybugs to combat the aphids. I know a lot of strawberry farmers who use them
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Comment by tifanie chaney on May 2, 2009 at 12:05pm
- Hi, I am growing everything in containers as well. The tomatoes and the pumpkins always seem to do well, but aphids attack many of the other things I plant, even mint. Sigh. I've started a globe artichoke as well, but know very little about them, so I'm not really sure what to look for. Also, asparagus, but that seems to be getting attacked by three or four different bugs. Also, does anyone know anything about kiwis? I'm trying to grow them and they seem very slow so far. Fingers crossed though!
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Comment by Stephanie on May 2, 2009 at 10:47am - So I am starting a different kind of garden this. year. For the first time in many years I have no yard. So everything is in pots. I have just started to harden my tomato, basil, and chive plants grown from seed on my kitchen window sill. Just planted the globe artichoke after the same. Next step will be a small planting box - I'm building it and a potato box. If anyone out there has any helpful hints or suggestions, bring it in! Photos soon. YAY!
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Comment by Cornelia on March 27, 2009 at 11:08am -
A guest blog post on The Slow Cook today:
"Nat West, of Portland, Oregon, got tired of waiting for a community garden plot. So he went to Google's satellite map, located a vacant lot near his home and turned it into his own CSA urban farm." ...continued
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Comment by Cornelia on February 17, 2009 at 5:07pm
- An incredible downloadable Guide to Setting Up Your Own Edible Rooftop Garden
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Comment by Cornelia on February 10, 2009 at 3:34pm
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Jackpot for wanna be urban growers who don't have any land. The American Community Gardening Association has a database of all community gardens - search by zip code and then zoom in. There's even contact information for applying!
http://acga.localharvest.org/
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Latest from FARM AID
Staff Recipes: Roasted Heritage Breed Turkey
Even though my Thanksgiving will be a party of two, I like to prepare for the possibility of ten! When I heard Wendy was getting a Lilac turkey from Wells Tavern Farm in Shelburne, Massachusetts I jumped on board for a bird.Wells Tavern has raised about 30 of their turkeys for fresh Thanksgiving birds. They are selling heritage breed birds that have had access to pasture throughout the spring and summer, eating natural Vermont grain and scratch feeds – with no antibiotics or added hormones. The turkeys are kept in large fenced pastures, which allows them to naturally scratch and forage, and provides them with protection from predators.
Wendy has been talking about her delicious turkey for a while now, and I am excited to see if I can find success with my first attempt at making Thanksgiving dinner.
Here is her recipe from last year:
Whether fresh or frozen, bring the bird to room temperature before cooking.
Cover the breast with a piece of brown paper cut from a shopping bag, rub it with cooking oil, and tie it in place with cotton string. Alternatively, soak a piece of cotton cloth in unsalted oil, such as corn oil. Remove the covering about 30 minutes before the turkey is done so the breast will brown.Roast heritage turkeys in a hot oven pre-heated to 425F-450F and cook until an internal thigh temperature of 140F-150F is reached. Don't let the tip of the thermometer touch the bone. (Note: The USDA recommends turkeys be cooked to 160F-180F, but these temperature will dry out a heritage turkey. Heritage birds are much more free of disease and bacteria, unlike commercially-raised birds, and do not need extreme temperatures to make them safe for consumption).
Truly the thought of cooking at such a high heat terrified me but it worked out great. We had a 17lb turkey that cooked in 1 1/2 hours.
Cook any stuffing first and put inside the heritage turkey before roasting. Due to the reduced cooking time, stuffing won't become fully cooked. Alternatively, try adding a quartered orange, apple and/or pear inside the cavity instead of stuffing.
Let the roasted bird rest 10-15 minutes before carving.
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