From the category archives:

Garden News

Pro Parks (and gardens!) Levy

by Julie on November 17, 2008

Did you know that the parks levy that was overwhelmingly passed by Seattle voters this month includes $2 million for four community gardens, to be located in West Seattle, Ballard, South Seattle and Queen Anne?

You can read more about the levy in this Queen Anne News article by Myke Folger. Below is an excerpt that includes my 2 cents:

The city has also earmarked $2 million to fund the acquisition and development of community gardens, with the first four locations likely to be Queen Anne, Ballard, Rainier Valley and West Seattle. Nothing’s in stone yet, but Julie Whitehorn, co-chair of the Queen Anne Farmers Market Association and the Good Neighbor Garden Project is thrilled.

“I find it astonishing,” Whitehorn said. “There are more than 1,000 people on the P-Patch waiting list and we think the parks levy is going to help that. Our city population is ballooning and density is increasing and that means fewer yards and gardening spaces. For environmental, health and economic reasons, it’s good.”

We don’t know yet how the city is planning to develop the community gardens, but I will advocate for a creative outreach program to educate city residents on the many options for local food growing. We can be proud of what we have accomplished here with GNGP using elbow grease and limited private donations!

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Victory Gardens redux?

by Julie on November 11, 2008

It is encouraging to see that President-Elect Barack Obama is interested in food policy. In this interview with Joe Klein, he responds to Michael Pollan’s excellent NYT article by saying:

I was just reading an article in the New York Times by Michael
Pollan about food and the fact that our entire agricultural system is
built on cheap oil. As a consequence, our agriculture sector actually is
contributing more greenhouse gases than our transportation sector. And
in the mean time, it’s creating monocultures that are vulnerable to
national security threats, are now vulnerable to sky-high food prices
or crashes in food prices, huge swings in commodity prices, and are
partly responsible for the explosion in our healthcare costs because
they’re contributing to type 2 diabetes, stroke and heart disease,
obesity, all the things that are driving our huge explosion in
healthcare costs. That’s just one sector of the economy. You think
about the same thing is true on transportation. The same thing is true
on how we construct our buildings. The same is true across the board.
For us to say we are just going to completely revamp how we use energy
in a way that deals with climate change, deals with national security
and drives our economy, that’s going to be my number one priority when
I get into office, assuming, obviously, that we have done enough to
just stabilize the immediate economic situation.

The time is ripe for revival of a national Victory Gardens program. Check out this rationale over at civileats.com and consider making your own ask of our new president.

Our nation has many needs right now. Families need help with their personal economies. Entire communities are food-insecure. We have a tenuous connection with the land, and a poor understanding of our food system. Obesity is an epidemic. Environmental concerns - and declining oil supplies - dictate a need to recreate more sustainable and local food systems. And Americans have proven that they are hungry for change, eager to re-engage with their neighbors, their communities, their nation.

A revival of the successful national gardening programs of the past could help in many, many ways. This would not be a costly program. All of the educational materials that support school, home and community gardens is available through existing government agencies and private organizations. A government-sponsored program through the USDA, state land grant institutions, and county government fields thousands of highly-trained Master Gardeners who could be called upon to share their expertise with school, home and community gardeners.
What is needed to make this idea a reality is an “ask” by our new President.

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Nickels spotted in garden

by Julie on October 13, 2008

christamayornickelsjulie

Christa Dumpys, Mayor Greg Nickels, Julie Whitehorn at Good Neighbor Garden, October 11, 2008

Last Saturday, I had the pleasure of showing off the Good Neighbor Garden to Mayor Greg Nickels on his walking tour of Queen Anne. He seemed pretty interested in our efforts to promote urban food gardening and asked some unexpected questions (”hey, is this Trex?”). He mentioned that his neighbor in West Seattle has “ripped her strip” and is growing some fine-looking produce in it. When I gave him a tote bag, he admired it and said he’s getting quite a collection. (Aren’t we all!)

The tour included an entourage and two photographers (I am still kicking myself for not wearing makeup and better clothes). Once my nerves calmed, I had a great time, especially with Sharon Nickels chatting about parenting and schools and food. Her mother used to make home-made rootbeer, and now I’m eager to try it.

The coordinator of the tour was Christa Dumpys, the QA/Magnolia rep from the Department of Neighborhoods. Four years ago, when Christa was coordinator of the QA Community Center, she championed my friend Heather Brownell’s and my proposal for a new, environmentally-focused preschool at the center. Heather and I named it Fresh Air because we (1) think kids need a lot of it, and (2) we are fans of NPR’s Terry Gross. Our children attended the school for two years, and GNG volunteer Sarah Holt’s son is now a student there. Needless to say, I was thrilled to talk about Fresh Air’s help with the Good Neighbor Garden this year, and to champion Christa and the many other city employees who are assisting with neighbor-driven efforts to improve our communities.

The tour ended at Eat Local (a GNG sponsor) where I overhead owner Greg Connor tell Sharon Nickels that he plans to plant his strip with edibles. Wow! I think a rosemary / lavender hedge would do pretty well there on that western edge, don’t you?

Let’s get growing!

Julie

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Vote for our local hero

by Julie on October 2, 2008

We are thrilled that GNGP cofounder Nancie Kosnoff is among the five finalists for the Cox Conserves Hero award. Cox Conserves Heroes is a conservation awards program created by The Trust for Public Land and Cox Enterprises to honor “unsung heroes” who work to create, preserve, improve, or enhance the shared outdoor places in our communities. The winner gets $5,000 for their nonprofit, and Nancie has designated the GNGP (through our fiscal sponsor QANRG).

The award money would go a long way toward our goals. Please tell your neighbors and friends, and get out the vote before October 13th. Enjoy the video . . . and take pride in this grassroots project you helped create!

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Soil savers

by Amy on September 10, 2008

This weekend, I drove three hours out to apple country (which is now more of a peach country) for a last-of-the-season swim in Lake Chelan and first-of-the-season green apples for making green apple pectin. On the road through Blewitt Pass and the farm country just east of there, I couldn’t help but think about big agriculture. Amidst green vineyards and irrigated fields, it leaves a lot to ponder for a lil’ urban gardener, like me (and you!).

As if the universe knew I was pondering, the next day I found an old National Geographic magazine sitting in the main cabin where I stayed. Drawn to the cover “Where our Food Comes From”, I picked it up for some lakeside reading. What I found was a fascinating article on soil that everyone should read. Now, I know soil doesn’t sound super important, but it is. Topsoil is not a dime a dozen, as we’re often inclined to think. We shovel it up, push it around, bulldoze it for housing developments, but much like seemingly free-flowing fresh water, it’s a precious resource everyone can do to learn more about. Read it - let me know what you think.

While our urban gardens don’t necessarily bare as large a global impact, soil is the number one factor to the success of a home veggie garden. (ok, ok - water and sun are pretty darn important, too) Whether you’ve just paid $200 to have a bunch of topsoil delivered this season, or you’re fortunate enough to have a backyard full of the stuff, it’s our job as land owners to protect the soil, so it keeps giving back. Why go through all the trouble of conditioning our gardens in Spring and Summer only to let them falter over Fall and Winter?

This fall, make sure to do right by the soil we grow food in and plant a cover crop or winter garden. Bare soil tends to wash away - both nutrients and general mass. Soil filled with plants will hold tight, the plant roots anchoring soil down and helping prevent run off. There are lots of choices for cover crop - clover, arugula and even your winter plants (think kale, chard or chicories). Whatever you choose, choose NOW and get it planted! The fall season is waning and what with cooler temps, it’s best not to hesitate. Walts Organic is a great resource for bulk cover crop seeds, as is City Peoples in Madison. For more information on what your choices are, check out this site by WSU.

Now get planting!

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Awash in squash, part deux

by Kimberly on August 28, 2008

squashes of many shapes and colors

Near closing time at the Queen Anne Farmers’ Market each week, a couple of volunteers walk through the market carrying large plastic bins, and ask the farmers if they have any produce they’d like to donate to a charity. Many of the farmers are quite generous, and give large quantities of highly perishable vegetables and fruits. We’ve been taking the surplus produce to the Seattle Children’s Home, just a few blocks from the market, but last week, the home was unable to take all of the produce that we’d collected. There was no backup plan for the donated food (who’d have thought that a facility on a tight budget would turn down such a bounty?), so we distributed some to families in the neighborhood, and took some home ourselves. And that’s how our little family of two came to have several pounds of summer squash and eggplant, a couple of cauliflowers and a dozen ears of corn crowding our refrigerator.

squash casserole

One of the ways that my mother used to coax her young daughters to eat summer squash was to cook it in a casserole, gooey with yellow cheese, bound with eggs. I haven’t had squash casserole in years, but when faced with several pounds of squash, and a cool, rainy weekend (quite a change from last weekend’s heat!), I reached for my copy of the Treebeard’s cookbook, and made some old-fashioned Southern comfort food from local Northwest ingredients.

Squash Casserole

3 pounds crookneck, zucchini or other summer squashes, sliced
1/4 cup butter or olive oil, or combination of two
2 cloves garlic, minced
2 medium onions, chopped (about 1 1/2 cups)
1 bell pepper, chopped
1 cup cheddar or other hard cheese, grated
1/4 cup parsley, chopped
1/4 teaspoon cayenne pepper, or to taste
3/4 teaspoon freshly ground black pepper
3/4 cup bread crumbs (I made crumbs from a homemade English muffin)
3 eggs, beaten

Preheat oven to 350 degrees.

In a large saucepan, bring 3 quarts water to a boil. Blanch squash until cooked but still firm. Do not overcook. Drain squash well.

In a large skillet, heat butter and/or olive oil. Saute garlic, onion and pepper until vegetables are softened, about 5 minutes. Transfer to a large bowl; add remaining ingredients. Add drained squash and stir to blend completely. Pour into a large casserole dish.

Bake at 350 degrees until bubbly around the edges and browned on top, 30 to 45 minutes.

Feeds 8-10 as a side dish, or 6 as a vegetarian main dish.

one local summer veggie feast

To accompany the squash casserole, we had cauliflower roasted with mustard, lemon and butter, and sweet corn sauteed with onion, garlic, chopped serrano pepper and tomatoes. Good thing that I really enjoy all of these dishes, ‘cuz we have lots of leftovers.

Many thanks to the farmers at the Queen Anne Farmers’ Market for the food that they provide, both for my family and for those less fortunate.

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Awash in squash

by Julie on August 25, 2008

GNG Cofounder Nancie Kosnoff’s ripped strip is pumping out gorgeous, tricolor pattypans faster than she can foist them on her neighbors. What are her squash plans this week?

“Zucchini and other summer squash are great stuffed and baked, sautéed with a little olive oil and soy sauce, or even shredded and added to meatloaf for a higher nutritional value. But on a cold, dark, rainy late August Monday afternoon, my vote is for . . . . chocolate zucchini cake.”

Yum, Nancie! I’ll be right over.

The term summer squash refers to any squash with an edible skin. This includes pattypan, zucchini and yellow crookneck squash, as well as globe squash, scallopini and others. You can use them interchangeably in most recipes and they do well with strong flavors.

Chocolate Zucchini Cake
From Bon Appétit, November 1995

2 1/4 cups sifted all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
2 cups grated unpeeled zucchini (about 2 1/2 medium)
1 6-ounce package (about 1 cup) semisweet chocolate chips
3/4 cup chopped walnuts

Preheat oven to 325°F. Butter and flour 13 x 9 x 2-inch baking pan. Sift flour, cocoa powder, baking soda and salt into medium bowl. Beat sugar, butter and oil in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract. Mix in dry ingredients alternately with buttermilk in 3 additions each. Mix in grated zucchini. Pour batter into prepared pan. Sprinkle chocolate chips and nuts over.

Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan.

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Ready to rip?

by AnneS on August 15, 2008

Have you been eyeing the scorched grass in your planting strip or side yard, envisioning something lush, but fretting about the labor involved? In fact, it is easy to convert grass to vegetables, herbs or other plants. And so worth it! Here are some steps to take:

(1) Evaluate your site. Before getting rid of your grass, consider what you want to plant and whether you have the appropriate growing conditions. Most vegetables, fruits and herbs will grow only in full sunlight but lettuce, cucumbers, peas and some other vegetables will accept partial sun. Roots of nearby trees may compete with your edibles for moisture; tree roots generally extend beyond the tree’s leaf canopy.

Also think about the water needs for your planned garden. Vegetables need consistent watering. If you plan on running an automatic drip watering system to your planting strip, it’s less disruptive to get it under your sidewalk before you have a lot of plants in the way. You may also want to have underground utility lines marked before you convert the plot so you don’t accidentally dig into them. The city’s Call-Before-You-Dig number is (800) 424-5555.

(2) Test your soil. Soil tests will tell you if your soil has nutrient deficiencies and also whether dangerous levels of heavy metals are present. On Queen Anne, there is a risk of lead in the soil from paint on older houses, so it’s a good practice to do a soil test before growing edibles. Knowing the pH and nutrients in your soil will also help you decide what kinds of fertilizer to use and which crops will grow best (for example, blueberries need a low pH). The University of Massachusetts tests soil for nutrients, lead and cadmium at very reasonable rates. There are also local labs that will test for other heavy metals, such as arsenic. King County has a link to a list of approved labs.

(3) Remove the grass: You can remove sod by digging it out, smothering it, killing it with an herbicide or tilling it under. We only recommend the first two methods. Herbicides can affect water quality and other plants, and tilling may leave pieces of weeds and grass in the soil that can resprout, as well as unearth weed seeds.

Dig it. Sod can be physically removed by using a garden spade or fork or by renting a sod cutter, which slices the sod into strips that can then be rolled up. For removing more than a small amount, the sod cutter saves work. I found it pretty easy to use once I got the hang of it. This method is physically harder than smothering, but the advantage is that you’re ready to plant immediately. Note that if you have a lot of weeds in your grass with deep taproots (e.g. dandelions), it’s possible some roots will remain behind and start growing. Also keep in mind that when you remove the sod, you’re removing organic matter with it. This can be replaced by adding compost or a topsoil mix.

(What do you with all that removed sod? You can make great compost from it, or post it on freecycle.org or craigslist.org — someone just might haul it away for you. It makes great fill for landscaping projects. Just don’t plan on throwing it in your clean green. According to the City of Seattle’s website, you can’t put more than 60 lbs into yard waste containers. You can, however, bring it to the dump for a fee.)

Or smother it. Alternatively, you can smother the grass by putting down layers of newspaper or cardboard and then covering it with a mulch such as compost. Over time, the newspaper and grass will decompose and earthworms will work the compost down into the soil. First, mow your lawn as low as you can. Make sure the newspaper uses soy-based ink and don’t use anything with shiny paper, e.g. magazines or advertising inserts, as they may contain heavy metals. If your grass has weeds in it, including weed grasses, use more newspaper (many sources recommend six sheets, but you may want to double or triple that). Grass and weeds will grow anywhere there is light, so make sure the newspaper sections overlap each other well and that the edges of the bed are covered. You may want to wet the newspaper and anchor it with rocks to prevent it from blowing away until the mulch is delivered.

You can have compost dumped directly on the parking strip, and then it’s easy to spread the pile out. (If you have multiple sections, ask the driver to dump a portion on each so you don’t need to cart it around in a wheelbarrow.) The minimum recommended depth for mulch is six inches, but putting down more than that will enable you to plant right away if your grass didn’t have a lot of weeds. You also may want to use more compost if your soil is compacted or rocky. If you had a lot of weeds, it’s better to wait several months for the grass and weeds to die down before planting, as creating any holes above the weeds will give them the light they need to grow.

Although this method is easier, it will take several months before you can fully plant. In addition, the depth of the planting strip will be much higher than it was. If you’re doing this in the fall for planting in the spring and not planting anything on top, there is a risk the rain will cause some erosion, especially on hills. This can be reduced by having a thinner layer of compost near the edges or if suitable for planting, by sowing a cover crop such as crimson clover.

Now you’re ready to plant! Stay tuned for Queen Anne “ripped strip” plant recommendations. If you would like to chat with a neighbor who has already ripped their strip, email us and we’ll put you in touch.

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Totes are here!

by Julie on July 17, 2008


Come get your totes at the QA Farmers Market today. Each tote will be offered as a “gift with minimum $25 donation” to raise funds for our market and garden projects.

They are made of durable, washable canvas, and can pack a lot of produce!

Jenny, Marilynn, Nancie and Donna will be working the booth today, so come by and say hello.

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We had hoped to have our beautiful red (rhubarb, actually) totes at the market booth this week. Alas, screenprinter Nick Baker of Maple Leaf Printing was detoured by a sudden trip to California, interfering with our July 10 delivery date. Nick has promised to print at least a partial run this coming weekend, so we’ll have totes at the meeting next week. Be the first on your block to get one! And like Paul Revere, spread the word (no midnight ride necessary).

What: Good Neighbor Garden Meeting
When: Wednesday, June 16, at 7 pm
Where: Good Neighbor Garden, 1901 First Ave W
Why: Planning for Harvest and Beyond

The first item on the agenda (after admiring the totes, of course) is to celebrate our successes. In a few short months, we have:

1. Designed, built, filled, planted and maintained a flourishing community garden
2. Formed a great group of volunteers and subject matter experts
3. Produced a logo, website, flyers, sign, and tote bags
4. Raised over $2,000 in donations
5. Applied for a grant from Yahoo
6. Secured a nonprofit kitchen for surplus produce
7. Inspired two “ripped strip” gardens on Queen Anne

Please bring your ideas. Someone suggested using the community center kitchen for a canning party and/or class. Are you interested?

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