From the Garden: Garbanzo Beans

Garbanzo beans

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From the Garden: Shitake Mushrooms

shitake mushroom

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A Day in the Garden

A few of us go together to enjoy working in LAGG's Teaching Garden Saturday, December 15. After taking down a trellis, planting more lettuce, rescuing eggplant from treehoppers, refueling the compost and watering, we shared a fabulous, vegetarian lunch. Everyone brought something to share and it was yummy!  Most of the dishes included homegrown ingredients.

Florence kindly made and shared fragrant herb-infused vinegar in lovely bottles. I can't wait to try mine. 

We plan to announce new programs for 2019 so please come back and visit often, sign up for our email list, and Like our Facebook page to be notified.

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Thanksgiving Feasting from the Garden

malabar spinach with lima beans

Shalimar was nice enough to share her Thanksgiving cooking from the garden experience with LAGG:

"I hope everyone had a Happy Thanksgiving and nutritious meals.

"For my family's Thanksgiving, I modified the traditional saag paneer by adding lima beans instead of paneer (Indian cheese). I blanched the malabar spinach before putting in the blender. And added red chiles and nasturtium from the garden too." 

One gardener said she was unable to acquire a taste for malabar spinach because, "It is slimy."

Shalimar offered this advice:

"As I was stirring the blended spinach in the pan, I noticed it was slimy and knew that bottom would never burn. It was like magic and fun. When it cooled down, the slime disappeared. We enjoyed the spinach dish at Thanksgiving dinner. It retained the color and flavor without any slime. So, it may be heat has something to do with it. I added tender green stems and fruit seeds to the dish as well.

"More cooking suggestions:

  • If you are cooking lentils, add a handful of leaves last.
  • If you are cooking spinach by itself, as soon as you notice slime, add either a little coconut milk or regular dairy milk. That eliminates the slime and leaves a good sauce.
  • Of course, I add garlic, ginger, turmeric and red and black pepper to taste.

"I am thinking of adding a little bit of fava bean flour to thicken it for my next batch."

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Does Your Car Have Smashed Bugs On It?

insects smashed on car bumper


I have been noticing this for several decades, actually.  I recall that when we used to go on a day trip, even to the desert, the car window and front grills had an abundance of smashed insects.  When is the last time you noticed this?  It's been years.

The Monarch butterfly is probably at risk for extinction in a few decades, if not sooner. 

We have sprayed so many areas, most roadsides, and urban growth has swallowed up  land.  It's not just a pretty thing - the Monarch is the strikingly beautiful "canary in the coal mine" for our natural environment, an easy to see example of the insect world.  Climate change and urban development, large scale farming is killing many insects, many whose important roles in the ecosystem are still unknown to most people..  They are an important key species for other animals in the natural food chain. 

Have you noticed as I have, that there are fewer song birds also?  Still plenty of crows and pigeons though.

We need to be much more mindful of our actions while we try to wipe out "pests".  We may be wiping out forever, the natural balances that are part of our world.

Read more about this in linked Bug Squad article, "Insect Apocalypse: Where Have All the Insects Gone?"

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Native Plant Gardening and Chumash Lore

Los Angeles Public Library presents a talk by LAGG's Master Gardener, Florence Nishida:

Native Plant Gardening and Chumash Lore


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Fandangobon 2018

Some nice shots from the 2018 Fandangobon, including LAGG Dig-In homeowners Sandra and Roberto Aquilar, LAGG table folks: Summer Vernon, Dorry Guerra, Florence Nishida), and food pioneers and event organizers (Nobuko Miyamoto, Amy Honijyo, Cathy Masaoka). 






LAGG has been part of Fandangobon since 2016.

View 2017 Photo Gallery and 2016 Photo Gallery

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Look out for these pests in your garden!

Recently, we've been finding treehoppers, a harmful insect, in our teaching garden. Here's a message from Florence on how to find and clear the garden of these pests: 

Hi everyone, 

I want to be sure you keep and eye out for Treehoppers - the adult is very hard to spot because it's keel-shaped (like a sale, or a rose thorn) and green. It looks just like part of the plant stem.

The masses of juvenile stages, "nymphs", are quite different - blackish, and very spiney.  They are plant juice suckers and you'll often see their damage on plants before seeing the bugs themselves. Treehopper damage makes plant stems get brown and scaly, leaves drop off, the plant looks as if it's not getting water because  the bugs are sucking the life out of the stems. In our teaching garden, our wonderful Sungold tomato is under siege, also the eggplants near the tomatoes. Though they look menacing, these bugs are not to be feared -- just squish the nymphs and adults with a gloved finger. Note: the adults jump very quickly. You need to be fast! and brave!

Here are some photos for reference: 

Black nymphs and green adults



Can you spot the adult treehopper and the damage its done to this tomato plant? 


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Don't Miss Out On These Free Gardening Workshops!

Hi Green Grounders, 
Check out the flyer below to learn more about some great free monthly gardening workshops. They're on the second Saturday of the month at the South L.A. Wetlands on Avalon.
At this Saturday's workshop (8/11) there will be tomato tasting!
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A Fantastic Edible Green: Sweet Potato Leaves

Florence was working in her garden this week when she discovered one of her new favorite edible greens: sweet potato leaves! 


My Japanese sweet potato (which I planted 2 years ago) keeps popping up new green leaves, despite my harvesting many sweet potatoes this late spring.  I wanted to keep my bulb onions, beets, and beans growing in that bed, so I'd been yanking the sweet potato greens out.  But I thought, "How wasteful!" so, after making sure that they are truly safe and edible, I cooked some and they were delicious!  Now I'm a fan of the greens - they have more vitamins and nutrients than many other green vegetables, have a delightful slightly sweet taste, have beneficial anti-oxidants, and are quick and easy to cook.  I will plant those in the LA Green Grounds teaching garden soon and they will grow for a long time, giving us healthy greens to harvest.  Yes, like many dark green edible plants, they have oxalic acid, but they have much less than regular spinach!
Here's a link, so you can read yourself, a scientific study:
Keep eating fresh vegetables!  There are so many easy-to-grow greens that are quick to cook, tasty, and you don't have to wait months for the harvest, such as with peppers, tomatoes, eggplants, etc.
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