LA Green Grounds Co-Founder 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, community members, and USC students from the fall 2010 Grow LA Victory Garden class to join her in starting the non-profit she envisioned. This became LA Green Grounds whose mission was to teach south Los Angeles residents how to grow their own food in easily visible front yard gardens, with the intent that homeowners would mutually share their bounty; thus ending the "food desert" in the neighborhood. 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.
Co-founder Vanessa Vobis was a TA at Nishida's first Grow LA Victory Garden class held at the Natural History Museum. Among other roles, Vobis successfully recruited participants for LAGG events, e.g., Nature Fest and Sustainable Sundays. Initial meetings were held at Vobis' home, located near the USC campus.
Co-founder Ron Finley was a local resident and activist who was keenly interested in gardening and attended the first year's gardening fall class. Known for his outspoken and gregarious nature, many became aware of LA Green Grounds through Finley's TED Talk about the parkway garden controversy. This talk has been viewed over four millions times. Finley has since moved on to his own initiatives and founded Ron Finley Projects.
In 2016, LA Green Grounds started its own teaching garden in Los Angeles with monthly workshops, e.g., container gardening, growing and using herbs, pruning, children’s workshops and hand-on learning-while-volunteering 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.
Board of Directors
In 2021, LA Green Grounds filed for and was accepted as its own standalone 501 (c)(3) non-profit organization. The Board of Directors is comprised of the following:
- Florence Nishida Hendler - Executive Director
- Mary MacVean - Secretary
- Grace Yamamura - Treasurer
- Catherine Fuller - Director
Messages to LA Green Grounds can be sent to [email protected].
LA Green Grounds is unfunded by large grants, and is a 100% volunteer organization, relying upon donations to fulfill our mission. We invite you to donate to support our ending food deserts. Tax ID #86-2413933.
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
Denise Shiozawa published Never Heard of Sun Chokes, Much Less Cooked Them? in Blog 2020-11-21 12:47:31 -0800
There's more to eat than seeds from some of those tall yellow sunflowers you may have seen at LA green Grounds over the summer.
After the flowers bloom, when the stem is dry and looks ready for the compost pile, a gentle pull will yield a bunch of sunchokes -- a delicious vegetable rarely seen even at farmers' markets.
Obviously a root vegetable, sunchokes also are called Jerusalem artichokes and earth apples. They are native to central North America and were widely grown for food before the arrival of Europeans.
Sunchokes are distantly related to artichokes. But it's distant, and there's no connection to the city of Jerusalem. But Los Angeles has a role in the sunchoke name: Frieda Caplan, an L.A. produce wholesaler, invented it in the 1960s when she was trying to revive the plant's appeal.
Two reasons come to mind when wondering why sunchokes are not more popular. They're rather ugly and misshapen. And they are rather expert at producing gas.
But they are so delicious, with a delicate, sweet flavor a little reminiscent of potatoes. And they could not be easier to cook.
Kabocha is a delicious, easy to cook winter squash. While roasting* some last night, I asked LAGG Founder Florence Nishida if I could save the seeds for planting. I thought I'd share her response with all our LA Green Ground followers!
"Yes! But not now. It's a summer crop, so you'll plant the seeds in April or May. They will grow for about 3 months before you can harvest. Usually it's harvested at the end of summer - it needs plenty of sunshine.
"Wash off the fibers and pulpy stuff, then dry the seeds on a clean plate or pie pan. Make sure it's really dry before you store them - in a moisture-proof container like a glass jar with lid. Label and date.
"You'll have a lot of extra seeds - you only need about 12 or 15 seeds - you'll plant a hill with 3 seeds in each. Or you can plant in rows, with 3 seeds planted about 3 feet away from the next group of seeds," shared Florence.
LAGG Founder and Master Gardener Florence Nishida Gives Talk on Growing Asian Vegetables in Los Angeles
Webinar sponsored by Southern California Horticulture Society
October 9, 2020
Florence presented a program on growing Asian vegetables in Los Angeles. She will show us how gardeners and lovers of good food can expand their palette of home-grown vegetables beyond “peas and carrots” by growing Asian vegetables, which have a wide range of unusual shapes, textures, scents, and colors.
CLICK BELOW TO VIEW ON YOUTUBE.
300 gm (10.5 oz) Malabar spinach chopped
2 T. green chili paste
1 tsp. Nigella seeds
½ tsp. turmeric powder
To taste salt and sugar
As needed oil
1. Heat oil and brown nigella seeds and green chilies.
2. Add chopped Malabar spinach and saute, adding salt and turmeric powder and cover till it is soft (no longer than 3 min.)
3. As it gets soft, add sugar and mix well
Denise Shiozawa published Recipe: Chinese Stir-Fried Malabar Spinach in Blog 2020-10-23 18:23:39 -0700
Chinese Stir-Fried Malabar Spinach
14 stems Malabar spinach
175 gm (ca. 6 oz) Maitake mushrooms
150 gm (5.29 oz) thinly sliced beef
1 large garlic clove
2 T. sesame oil
100 ml (0.42 cups) water
50 ml (0.21 cups) cooking sake
1 T. chicken soup stock granules
1 T. oyster sauce
½ tsp. sugar
1 T. potato starch with 3 T. water
1. Mince the garlic, shred the mushrooms, cut the meat into bite-sized pieces. Combine.
2. Separate the leaves from the stems of the Malabar spinach.
3. Diagonally slice the stems.
4. Put sesame oil and garlic in frying pan, heat at med high until aroma has released. Add the meat. When the meat is halfway cooked, add the mushrooms and spinach stems, saute.
5. Once the sautéed ingredients have cooked through, add the leaves, saute until tender (about 2 min.) then pour the seasonings in a circular motion and toss.
6. Push the sautéed ingredients to the side of the pan, add the potato starch dissolved in water, briskly mixing until the sauce thickens, even coating the ingredients, then serve.
The method and seasonings can be used with different vegetables, e.g. cauliflower, yard long beans.
(Sabitri pramanik, Bengal)
500 grams (1 lb) Malabar spinach
300 grams (10.5 oz.) prawn
1 onion chopped
4-5 cloves garlic chopped
1 tsp. red chili powder
½ tsp. turmeric powder
½ tsp. ginger paste
1 tsp. five spices
2-3 green chilies chopped
To taste – salt and sugar
Oil as needed.
1. Heat oil and lightly brown five spices and green chilies.
2. Add prawns and lightly fry, adding onions and garlic.
3. Add chopped Malabar spinach leaves and stems.
4. Saute well, adding salt and turmeric powder.
5. Cover it till it becomes salt (less than 5 min.)
6. Add red chili powder, stir well.
7. Add sugar, mix well.
8. Serve the dish with rice.