Razing Hell

We are putting the garden to bed, Folks, which means, essentially–pulling up every single thing. Gracelessly, I might add.

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Squash Time!

After much anticipation, our winter squash is (more than) ready to be harvested! Some of them are huge, as above, but size is not, in fact, the most telling sign of a winter squash ready for the pickin’.

You want to look for a hard brown stem. Green stems mean their still growing, but a dried up stem means “pick me! pick me!”

You learn something new every day.

-SC and Bryant

(photo credit: Barbara)

Real Gardeners…

Real gardeners trade Sunday morning lie-ins for hard work and sunshine

(They also stop to smell the flowers)

Real gardeners are proud of even the tiniest harvests.

(And proud enough to go shirtless, too)

Real gardeners are not quite sure what to do with so many tomatoes…

(But they’ll figure something out)

Real gardeners stock up for the week, with plans of grilled eggplant and basil salads, homemade pasta sauce atop roasted spaghetti squash, and steamed vegetables for days.

They spend Sunday nights in the kitchen, pots and pans clanging, making a week’s worth of from-the-garden meals.

They marvel at friends who go out to eat all the time.

(Though they used to do that, too)

Real gardeners could never go back to life without a garden, without fresh produce, hand-picked, and time spent laughing, gossiping and toiling away with friends.

A Weed by Any Other Name

Friday, July 21st, 2012

weed1    [weed] noun


a valueless plant growing wild, especially one that grows on cultivated ground to the exclusion or injury of the desired crop.

any undesirable or troublesome plant, especially one that grows profusely where it is not wanted: The vacant lot was covered with weeds.

And yet…sometimes they are quite beautiful, as with the Morning Glory, or Field Bindweed (Convolvulus arvensis), pictured above. Beautiful…and deadly, in the sense that they will choke the life out of your precious little sprouts and seedlings without a second thought.

Zucchini for Days

Sunday, July 15th, 2012

…plus crookneck squash, cilantro, red and white chard, young serrano peppers (not as hot as their mature counterparts), anaheim peppers, onion greens, and a single green bean.

What a harvest!

The cilantro is starting to bolt–see the little flowers? That means it needs to be harvested and consumed ASAP, before it goes to seed. Some of the chard is trying to bolt, as well, possibly due to the hot dry spell we “enjoyed” a week or so ago.

This current mild and cloudy weather, however, is perfect for gardening.

Look for upcoming posts on what to do with all the zucchini!


To Weed or Not To Weed…

Sunday, June 10th, 2012

Really, though, it’s not even a question–weed we must! Constantly, because charming devils like the amaranth purselane (see here) pictured above, though edible (spicy, like arugula), are over-running our best laid plans of mice and gardeners!

We now have special, triangular-shaped tools for weeding between the furrows, but everything else must be done by hand. It’s time consuming, painstaking, and of course absolutely necessary. Look at what a difference it makes:

This, however, represents only about an hour of work.

Do you have any special techniques for staying on top of weeding in your garden?



Sunday, May 6th, 2012

First things first: pull everything up.

That means weeding, a very polarizing past-time. See, there are those who love nothing more than yanking a gritty, trespassing weed from its comfortable squat in your garden. Then there are others who can’t bring themselves to uproot such a delicate, vibrant green sprout, no matter how imposing its presence.

Also weeding is hard work, and some people are lazy.

But not us! Next up: tilling.

-SC, with photo by Bryant

Touring the Garden

Sunday, April 29th, 2012

Today we met our garden! It’s located in the southwest area of Salt Lake City proper, near 21st South and 5th East.

Bryant gave us the tour, and a bit of the garden’s history. This space, which is part of some very kind and generous people’s backyard, has been utilized for a few years now to get organically-grown food to the people. BUG Farms uses the space as well. This year they’re growing grains.

We went over the rules and picked out what crops we’d like to plant. You can look forward to corn, beans, squash, tomatoes, basil, and much more!

But first, we had to clear out the old to make room for the new. So…

…today’s work was all about pulling up drip-line and weeds…

…to make room for a Garden City.