At the end of February, garden keepers planted just 6 sprouted potato buds. By The end of March, we had lush green plants. And by the end of May, Florence advised us that it was time to harvest our potatoes.
- plant potato buds deep
- cover potato buds with mounds of dirt and hay as they grow
In June, the old potato bed was dug up and compost added to plant squash there next. Found a few more potatoes! Good finds!
That was a good place to plant them - and people really took care to water that bed.
- Keep the potatoes out of sunlight
- It only takes 15 minutes exposure for that green skin to develop, which is toxic to eat
- Peel off the green part and still eat the potato
- Don't leave potatoes out on the bed to "cure" - you bring them into shade right away
Contributed by Naba, Grace and Florence
A garden in winter. We imagine it to be resting, regrouping for the burst of spring and summer. And for some plants, that does mean something of a retreat. But at LA Green Grounds, there is plenty of flowering beauty in the middle of January. Enjoy.
Kevin picked and shared some of his fabulous mustard greens this week. I sautéed a bit of bacon and them added some of what I had on hand: mushrooms, squash, and garlic. I tossed in the greens. Yum! Super delicious. The greens were incredibly delicious.
- Florence Nishida, Master Gardener and LAGG Founder
- First, I cut up the kuri and saved the seeds for planting next spring.
- Then I sautéed the kuri until lightly brown and removed from pan.
- In same pan, I sautéed the chicken that I had cut into bite-sized pieces.
- I then tossed the kuri back into the pan, added 1 T miso, small bits of small julienned ginger, leftover green beans (you can also use or chard or spinach), dash of soy sauce, add enoki (or any kind of) mushrooms.
- Heat and stir all.
- Serve with rice and a green vegetable.
Hi all good gardeners, cooks, and enthusiastic eaters of fresh produce.
Here's a simple, tasty, EASY stir fry to make.
I had some pretty old (in fridge over a week) parts of a chicory plant and didn't want to waste it. And a bit of broccoli (not my favorite brassica). So starting with sliced or chopped onions, a minced garlic, and oil, I flavored the pan, and then threw in the greens and about 1/4 cup water to steam. The crowning touch is the mushroom - you can get those at most Asian markets. They're called "shimeji" or "beech" mushrooms. Put them in at the last 2 minutes, so they're nice and chewy. Flavor with oyster sauce, a bit of soy sauce, maybe ginger, and red pepper - mix into your stirred up greens.
ALL greens taste best when freshly harvested or purchased, but if they ended up at the back of your refrigerator, this is a good way to not waste.
- Florence Nishida, Master Gardener
A new item has sprouted up at L.A. Green Grounds. It grows on the inside, needs no water, and with luck will never fail. It’s a library.
The library can be found in a wooden box painted yellow and blue, at the junction of Carmona and Boden avenues. Next time you are near the garden, take a look at what’s on the shelves and take a book that appeals to you. Or, if you have books you’ve read and want to pass on, please leave them in the little library for others.
LAGG has the library thanks to the efforts of Veronica, one of the garden volunteers. She contacted the Downtown L.A. Rotary Club; one of its members had built a library in her neighborhood. Ronnie of the Inglewood Rotary Club donated the free library to L.A. Green Grounds; the chapter built and installed it on Sept. 14.
Since then, many books for all ages have been donated and borrowed.
One of the goals of the service organization is to increase literacy, so the libraries fit right in.
LAGG Founder and Master Gardener Florence Nishida shares how shiso, a Japanese herb (perilla in English) can be dried and then crumpled and used to make furikake. Furikake (furi means scatter and kake means put on in Japanese) is a condiment commonly used on top of rice and cold tofu. Florence made hers with the shiso, salt, sesame seeds, cayenne pepper and a little dash of sugar. Seaweed is a commonly included ingredient. Florence shows the rice balls she made, topped with a sprinkle of the furikake.
Florence also shared kuri and how she cooked it. Kuri is an orange-fleshed, meaty squash. It can be used in any dish that other squash and potatoes are used.
The most difficult part in preparing kuri is cutting it open. The skin is very hard, but once cooked it is soft and edible.
- Cut the kuri into chunks.
- Saute in sesame oil until lightly browned, about 10 minutes.
- Make 2 cups dashi (a fish and seawood stock) broth: boil water and add a package of dashi and mix.
- Add broth to kuri, along with 1 Tbs. of soy sauce, a little mirin, and 1 tsp of sugar.
- Cover pot with lid and simmer over low heat for about 10-15 minutes.
Video credit: Chad Cole
Maybe those cucumber vines in your garden are growing heavy with fruit these days, though it’s not always easy to find the cucumbers amid the leaves and stems. At LA Green Grounds, we’ve got some productive plants trained to grow up a trellis, and we’ve been harvesting for a few weeks.
Many kinds of cucumbers are out there, for salads and snacks -- and of course for pickles. These could hardly be easier to make. Florence (Nishida) brought some homemade pickles to the garden recently, made from a Rachael Ray recipe. It’s below, tweaked just a bit. Try it, or find one that suits you; there are hundreds out there.
Remember, these pickles must be refrigerated, because they have not been processed to be shelf-stable. That’s why they are called “quick.” Feel free to change the spices, or to use other sorts of cucumbers, or other vegetables such as turnips, radishes or okra.
Quick Pickles (Rachael Ray)
Makes 4 servings
½ cup white vinegar
2 rounded tsp sugar
1 tsp mustard seed
1 tsp salt
1 clove garlic, cracked
2 T. fresh dill
1 bay leaf
4 pickling (or other) cucumbers, cut into 1-inch slices on an angle
In a small saucepan set over medium-high heat, put vinegar, sugar, mustard seed, salt and garlic. Cook until the sugar dissolves, and bring the liquid to a simmer.
In a glass jar just big enough to hold them, add the cucumber pieces and the dill. Pour the simmering liquid into the jar, cover tightly and shake to spread the ingredients.
Cool to room temperature, then refrigerate after one day. You can eat these the next day, or a leave a few days -- your preference.
Success! Earwigs trapped.
An easy recipe for keeping insects away from plants
We imagine there can't be many gardens that haven't been invaded by snails or slugs, earwigs or roly polys. Many gardeners just turn away in annoyance, and sacrifice some of their harvest. But there are easy ways to fight back.
At LA Green Grounds, founder Florence Nishida made bait that appealed to the bugs' natural attraction to the smell of fermentation: a bit of vegetable oil and a bit of vinegar or soy sauce in an open-top shallow can, such as cat food or tuna. The oil keeps the insects from swimming on the top of the liquid and climbing out of the can.
If you water, watch for the traps, so you don't spill the contents out onto your plant beds. And move the can to various locations, best near the base of a chewed-up plant, or in the corners, or under the shade of large leaves.
Most of these invertebrates stay sheltered during sunny days, and come out and feed in the evenings.
When your trap is full, discard and refill it with the bait if necessary.
I became a volunteer at LA Green Grounds after the lockdowns of Covid-19 had changed everything. That meant I could work at the garden, but either alone or with one or two very distanced and masked people. It meant our meetings were on Zoom. And most important, it meant that a hallmark of the organization – Dig Ins – were off the table.
On Tuesday, June 8, I am so happy to say, I went to my first Dig In. And it was every bit as meaningful as promised by Florence Nishida, LA Green Grounds founder.
At a Dig-In, a resident in South Los Angeles invites family and friends. And LA Green Grounds brings volunteers. Together, they install a front-yard edible garden that offers the neighborhood fresh produce, a sense of community, and the knowledge of how wonderful it is to grow your own food.
“Dig-Ins are real work, but a heap of fun, too,” Florence says.
“It was hard work as always but just great what can be accomplished with many hands (and arms, backs and legs!),” said LA Green Grounds volunteer Grace Yamamura.
Dozens of Dig-In gardens have been installed around South LA, and on June 8, volunteers gathered to reboot the garden at the home of Sarah and Scott Yetter, just south of Pico Boulevard in the Pico Union neighborhood.
The garden was put in about six years ago, but needed some love – in the form of weeding and new plantings, including a hallmark of summer: tomatoes. It’s a garden that’s an integral part of the community. Sarah runs a preschool program at the First Free Evangelical Church that using the garden. They hold community dinners twice a month.
When the volunteers showed up, it was clearly a hub of activity. A teenager in the house was taking his AP calculus test. Kids came in and out of the house. Interns from next door were part of the work crew.
The LA Green Grounds team included Florence’s 16-year-old grandson, Kai Ogawa who was visiting and said he felt the experience made him a “real Angeleno.”
It may be a while still before we can schedule new Dig-Ins, but if you are interested in turning your front yard into an organic edible garden, complete a garden application.
Contributor: Mary MacVean