What I learn every time I visit a community garden is that there are so many ways to do everything and this Berlin garden is an amazing example of ingenuity and inspiration. As the rain starts falling the group gets up for the site tour. HH gives me the signal he is tired of waiting patiently so I edge my way out of the garden. I hate to leave. These are my people.
Grow Greens for Pizza: I grew the pizza greens under my grow lights indoors. A perfect activity for winter gardeners. PS Like a Christmas cake you have to start growing lettuce and greens early under lights if you want a fresh salad or fresh basil for a winter salad. I found Basil takes about 20-25 days under lights in cool weather but arugula and lettuce are ready to snip and eat in 8-15 days.
Tony was interviewing me. She wondered how long I had been playing in my garden and I didn’t want to answer that question. It is partly because I have been playing for so long and – well – I might seem old if I start throwing out numbers. I am not new to gardening but there is one thing I know for sure. I will never be as smart as the day I graduated with honours with my degree in Agriculture.
Last week started with a bang…. literally. My beautiful car crashed and is out of commission. But now it is sunny again, we have a rental car in the driveway and no one is injured. So, I am happy to be back in the garden cleaning up, harvesting and playing in my greenhouse.
Whether you live in Whitehorse or Calgary you probably dream of longer summers. In fact even if you live in the mild west coast, you’d probably love more summer and the ability to grow more adventurous crops like Lemons, Navel Oranges or Figs. In northern climates this is now possible with the help of Bob Duncan of Fruit Trees and More .
Before I tell you something about the tomatoes I am growing this year let me admit my own bias. I am a fan of the newest hybrids because I love the flavour and richness they bring. Since reading the book Ripe: The Search for the Perfect Tomato by Arthur Allen (2010, Counterpoint Press) I have been excited about the potential of all the new tomato genetics brought to us via scientists going back to the wild looking for new flavours, new colours, new interest, new genetics.