It was a very long May day at the garden - Gordon and I left at 8 pm (he was painstakingly cutting up all his prunings to fit in the trash can). But it was worth staying late because I had the most splendid visitors!
A mother and her two young children wandered into the garden, probably the children leading. They were very spirited and sweet - a fine combination. The boy declared -"Are there vegetables here? I like vegetables!" Of course I was delighted. So, the children got a tour and taste of almost everything. I also gave a stern warning that they were never to eat anything unless it was given to them by a teacher (maybe that's not the best advice) or their mother - because some things are not safe to eat. "You mean they're poisonous?" he asked. Yes! I said, and showed them the flowering pea, and showed them how to see the difference between them and edible peas. I hope they remember.
The boy asked such good questions, and both were a real delight with their enthusiasm and good cheer and open nature. I spoke to the mother, who is from Guatemala, in Spanish when I realized she wasn't catching everything - and she immediately relaxed and began to ask questions. She was interested in the compost. All three were interested in the Pigeon pea.
His first taste of loquat. "A little sweet, like an apricot, but also a little sour like lemon". He liked the sour.
A young couple wandered in at almost the same time. She had been in the garden before, and was drawn to it because she was delighted in and taken a course about California native plants. But she also loved vegetables. So they also got tastes and surprises in the garden. The two groups were totally unrelated - wandered in on their own - and live within 2-3 blocks away.
I was so happy!
~ FlorenceRead more
Denise Shiozawa published National History Museum Interview of Florence Nishida in Blog 2021-04-30 13:26:12 -0700
The weeds at LA Green Grounds may have thought they had us beat, but the weeding party on a recent Saturday let them know they were wrong.
Weeds had proliferated on the berm at the south edge of the farm and all around our orchard. And plenty of other spots, too. For a few weeks now, Garden Keepers have been pulling them whenever they could. But a whole group took them on and dug out heaps of weeds, which Chad crammed into two trash containers and several bags.
Many thanks to Veronica, Gordon, Suzanne, Chad, Naba, Catherine and Florence. A special "Shout Out" to Mr. Forte, a 93 year-old long-time Good Earth Community Garden member who grubbed out those weeds with a hand mattock, and had previously weed-whacked a bunch of unsightly and vigorous weeds in "No Man's Land" near our LAGG teaching garden. Also, thanks to Jay, whose guitar playing helped keep everyone in tune. And finally to the ice cream vendor whose paletas de Michoacan eased the effort for everyone, with flavors including coconut, walnut, jamaica, guanabana, strawberry, coffee and mango.
Contributor: Garden Keeper Mary M.
It’s easy to take for granted the plants that grow in abundance without much human work, but a new set of eyes often can see those plants in a new way. So it went with the LA Green Grounds patches of New Zealand spinach.
New Zealand spinach is not native to this continent, but comes from New Zealand and Australia, South America and some Pacific islands. It’s drought-tolerant and often used as an edible landscape plant because it forms a lush green carpet.
One of our LAGG Garden Keepers, Veronica Anderson, took some home from LA Green Grounds to try. She found this website that's full of New Zealand spinach recipes: http://recipesfortom.blogspot.com/2012/09/tsuruna-new-zealand-spinach.html. Thanks, Veronica! It’s also good steamed or stir-fried with a bit of olive oil, garlic and salt; and on pasta or pizza. Some people eat it raw.
While it’s not actually a spinach, the taste is similar, especially when cooked. It’s high in vitamins A and C and a good source of calcium.
The famous Capt. Cook took New Zealand spinach onto one of his ships, where people ate it to prevent scurvy; and Sir Joseph Banks, an explorer and botanist, introduced it to England in 1772.
The plant is a halophyte, meaning it is salt-tolerant. It likes heat, and seems unaffected by most pests. If you plant it, give it room to spread.
~ Contributed by LAGG Garden Keeper Mary M.Read more
These lovely orange flowers have become a not uncommon sight in salads, in part because they're a beautiful contrast to lettuces and in part because they're delicious -- a little sweet and peppery. They're Nasturtium flowers, and they grow freely in gardens and in uncultivated places, bringing color and liveliness as they climb the sides of buildings, fences, slopes and in many spots at LA Green Grounds. But many people don't know that the rest of the plant is edible, too. The stems and leaves can go in a stir-fry, and the seed pods can be pickled like capers or tossed into salads. LA Green Grounds volunteer Kat shows various ways she cooked the plant in these pictures.
“Pruning is an art,” says Florence Nishida, the founder of LA Green Grounds.
And a daunting one at that.
Fruit trees are pruned in their dormant stage, and several needed winter pruning at the garden, including the fig, stone fruit and pomegranate trees. So, with attention to Covid-19 social distancing, three people gathered with Florence to do some pruning.
Pruning is done to keep a tree at a particular size, to keep the tree healthy and to ensure bountiful fruit. And that’s just the start. Particular branches should be cut – as Florence noted, the three Ds: dead, deranged and diseased branches. And the cuts need to be made in particular ways. For instance, cuts should be made cleanly, just above a node of new growth.
It’s important to learn from someone who knows how to prune, or to hire an experienced person. If you want to learn more, we recommend taking a look at a book called, reasonably enough, How to Prune Fruit Trees, by R. Sanford Martin. It’s a small book, originally published in 1944, and covers dozens of varieties.
Florence Nishida, botanist, mycologist and life-long gardener, joined the Master Gardeners of Los Angeles County in 2008 after retiring from careers in teaching (English- LAUSD), editorial research at Time Inc., and research in mycology at the Natural History Museum of Los Angeles County (NHM).
In 2010, as one of the initial Master Gardeners tasked with setting up gardening classes in Los Angeles, Nishida was daunted at the lack of suitable sites: schools and churches preferred asphalted grounds for parking. Thus, she proposed creating a teaching garden to the museum. It became a prototype for the Erika J. Glazer edible garden.
As a child, Nishida moved to the south Los Angeles neighborhood of the Natural History Museum following release from a WWII Japanese/Japanese-American internment camp. Aware that South Los Angeles suffers from high rates of diet-related disease, exacerbated by the lack of healthy food resources, i.e. aka a “food desert,” her principal goals as a gardening teacher was to provide opportunities for residents to access better diet, health, and food security.
She recruited her museum students and community members to found LA Green Grounds in 2010, with the mission of teaching residents how to grow their own food (and share with neighbors) in easily visible front yard gardens. Bringing together neighbors and volunteers from greater Los Angeles, LA Green Grounds promotes access to fresh food, gardening knowledge and healthy eating habits to the community.
In 2016, LA Green Grounds started its own teaching garden with monthly workshops, e.g., container gardening, growing and using herbs, pruning, children’s workshops and hand-on learning/volunteer gardening opportunities. LAGG’s Teaching Garden is unique in several ways: a variety of uncommon or ‘ethnic’ vegetables and herbs expose people to new foods; native plants provide habitat for wildlife in a natural setting, a succulent and native plants border present attractive drought-tolerant landscaping, and the open, unfenced green space is enjoyed by neighbors, visitors, and gardening students as a sanctuary. LA Green Grounds is unfunded by large grants, and is a 100% volunteer organization, relying upon donations.
LA Green Grounds is blooming as the new year begins. Everywhere you look there are flowers, frequently with bees or hummingbirds feasting on them. The white and purple fava flowers that soon will yield delicious beans, the marigolds that were planted into the garden after the holiday of Dia de los Meurtos, the vibrant pigeon pea bushes and so many more. Come by, take a look, but of course wear a mask and make sure there are not many people around.
The summer squash plants at LA Green Grounds spread on the ground, with a couple of zucchinis growing unnoticed till they were nearly the size of a hefty baguette. So it's understandable that the long green fruit on a nearby vine seemed like just another sort of squash.
Ah, but it wasn't. We've produced our first luffah (or loofah), and on the vine they look quite a bit like summer squash. But it’s another story once harvested.
"It was a lot of fun, peeling back the skin and voila, there was a sponge!" said Florence Nishida, the garden founder.
Luffah is in the gourd family, and can be eaten if cut when it’s young and abut 6 inches long. But leave the fruit to mature, which can mean two feet long, and you’ve got a bathtub accessory. It’s a scruffy sponge, often used to exfoliate the skin. Make sure to rinse it and dry it out after use to keep it free of bacteria.
Let the luffah dry out in the sun before using it. You can save the seeds for next season.
- Contributed by LAGG Garden Keeper Mary M.Read more
I'm not sure why the usually dark-red-skinned Japanese sweet potato that we planted in the LAGG Teaching Garden grew to be light-colored potatoes, but their taste was great! It is also known as satsumaimo.
I finally baked mine last night.
We pulled them about three weeks ago.
Remember: sweet potatoes should be allowed to cure for at least two weeks after harvested. Don't wash the skin or scrub it hard to remove soil. The skin is very tender for a few weeks. To keep them in storage to cure without drying out, wrap each in two layers of newspaper, or a paper bag might work.
When ready, wash the skin well. Scrub lightly.
Bake in oven at 350 degrees until you can smell it cooking. Depending on the size and thickness, this is about 30 to 45 minutes. Squeeze it (through a pot holder, or use a fork) and remove from the oven when tender. Try not to over cook.
To serve, slice in half and add a bit of butter and eat hot. Delicious.
- Florence Nishida/Master Gardener & LAGG Founder
These hearty plants, with their delicate flowers, are popping up all over LA Green Grounds, in the beds set aside for plants, in the paths, around the compost. They are fava bean plants, and they do much more than produce beans.
Favas, also called broad beans, come in many colors and are delicious when cooked, but many people plant them as a cover crop because they are good at fixing nitrogen in the soil. Cover crops are used to protect and improve the soil – a great, inexpensive alternative to fertilizers.
When Florence Nishida began LA Green Grounds, the soil was "packed down, never cultivated before, and who knows whatever spilled or was used there," she said. "Our garden didn’t even have weeds growing – oh, a couple of bindweed."
She decided the garden needed plants that would add nutrients, would penetrate the ground with their roots and would provide food.
But before planting the favas, she and other volunteers used shovels and pick-axes to open the cement-hard ground, she said. They added city-made compost, about 6 inches thick, and mulch. On that, Nishida scattered beans in January 2016.
"It was surprising how many germinated," she said. "That spring, we had a pretty good crop of fava beans, scattered throughout the garden."
The beans – along with California poppies – were dropped without regard to what was a bed or what was a path.
Growers don’t always wait for their cover crops to produce food; often, they cut the plants down before that so they can plant other things. But at LA Green Grounds, the favas were left growing until they went to seed.
"After that year, we had an abundant fava bean crop - so much that it was nearly a fava bean jungle" each of the next three or four years, Nishida said. In 2019, gardeners cut many of them down to make way for other things. Nishida said her philosophy is to let them grow unless the space is needed.
Once the plant produces its seed pods, the nitrogen is being used by the plant, rather than collecting in the roots. But if the plants are pruned, as they are now, the cut pieces can be chopped for compost or used as mulch.
"Anyway, it's like the welcome guest who came for dinner and never left," she said.
The black and white flowers on the plant, if left, will mature into thick pods. The beans are flat seeds found in the pods.
If you are intrigued, fava is a cool-weather crop that can be planted in fall for spring harvest, and at home you don’t need to spread them everywhere.
The pods are edible when young, and one year, volunteer Beth Goldfarb roasted them for the garden volunteers.
It’s more common to eat the beans. They’re a bit labor intensive to prepare because once you’ve shelled them, there’s another skin on each bean to remove. In spring, they’re delicious with spring onions and mint. They can be sauteed or pureed as a dip. They star in the traditional Egyptian dish called ful. Here’s one of many ways to prepare it.
- LAGG Garden Keeper Mary M.
LA Green Grounds found a couple of ways to celebrate the end of a year that made us feel unmoored at best. We considered authorities’ advice to remain at a distance. And we tried to look ahead, with a wishing tree and seeds.
In a red, decorated box at the garden, there are seeds for the taking if you would like to plant fava beans, which are delicious and great for fixing nitrogen in the soil, or if you would like a pigeon pea bush that provides beautiful flowers as well as food.
And in a less concrete but deeply felt way, we are looking toward 2021 with a wishing tree, or in our case it’s a bush. Florence and volunteer Ruth set it up at the eastern edge of the garden, with small slips of paper hanging from branches. Each one carries someone’s wish.
If you want to hang a wish but find the supply of paper out, just use what you have. And then tie it on to one of the twiggy branches of the Mulefat shrub (Baccheris salicifolia). That's the graceful, tall shrub at the curve of Carmona Avenue and Boden Street.
I left my wish last week, but I’d happily endorse the others I read, too. One asked for “less divisiveness and more kindness in the world.” Another: “peace in your thoughts, strength in your words, joy in your heart.”
When it’s time for the paper to come down from the bush, it will go into our compost pile.
Like the wishing tree idea? Check out the one at Descanso Gardens in La Canada Flintridge, which has more than 10,000 wishes on it.Read more
Waste is a bad word, certainly when it comes to food.
Denise Shiozawa published LA Times Lifestyle - Master Gardener Transforms South LA in In the Media 2020-12-27 10:37:00 -0800
Denise Shiozawa published West Magazine: Urban Community Gardens in In the Media 2020-11-22 13:32:45 -0800
Read article here: https://wlmags.com/urban-community-gardens/
Denise Shiozawa published KCET Edible Garden: Florence Nishida on Collecting Seeds for Next Year in In the Media 2020-11-22 13:27:52 -0800
Denise Shiozawa published From Museum Gardener, Seeds of Change in In the Media 2020-11-22 13:20:35 -0800
County of Los Angeles - Zev Yaroslavsky
From Museum Gardener, Seeds of Change
For some, spring is a chance to plant a few tomatoes. For Florence Nishida, it’s an opportunity to re-landscape the face of Greater L.A.
This month, for example, the 75-year-old master gardener will be checking in on some of the 20 or so South Los Angeles yards she helped turn into vegetable gardens. She’ll be sizing up a front lawn and a parkway for makeovers by Los Angeles Green Grounds, the urban gardening group she co-founded.
Denise Shiozawa published Bay Area News Group Webinar with Florence Nishida in Blog 2020-11-21 13:19:04 -0800
Gardening Episode 1: Growing Herbs
November 12, 2020