Gardens to Tables

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The Garden Blog

Garden ideas and insights from our crew of intrepid garden bloggers:

  • The Community Gardener, the adventures of a community gardener in Santa Monica
  • The Accidental Gardener, the caretaker of an urban garden and fruit trees
  • Tales from the Bar Garden, yes, you heard us, the bar gardener
Welcome to Gardens to Tables
Finding Farm-to-Table in San Diego County Print E-mail
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Written by Ann Shepphird   
Tuesday, 06 October 2009 22:01

Chino FarmsVisitors looking for a farm-to-table experience in San Diego County can find it in many places. With more than 6,000 farmers (according to the San Diego County Farm Bureau), the county offers more small family farms than any other county in the nation and an abundance of places to find their wares. The best place to buy fresh produce directly from the growers is at a farm stand. Here are a few of the most popular:

Chino Farms. Located in Rancho Santa Fe, Chino Farms is a favorite among California’s top chefs. Luckily anybody can buy from their farm stand, which provides some of the prettiest produce you’ve ever seen. For more information, call (858) 756-3184.

Carlsbad Strawberry Company. The family owned company offers strawberries from January through July. Visitors can purchase strawberries -- or get out in the field to pick the berries themselves beginning each April. www.carlsbadstrawberrycompany.com

Lavender Fields. In the foothills of Palomar Mountain in northern inland San Diego County, the region’s only organic-certified lavender farm grows dozens of varieties of English and French lavender and sells dried culinary lavender at their on-site store. Open Saturdays and Sundays. www.lavenderfields.com

California Certified Farmers Markets. Every day in San Diego there is a farmers market taking place, with the number growing. For a complete schedule of San Diego’s farmers markets and a regional harvest calendar, visit www.sdfarmbureau.org/Pages/farmersmarket.html.

In addition to the farm stands and farmers markets, a number of restaurants in San Diego County have embraced the farm-to-table concept. (Click "Read More" for list of restaurants.)

 
Improving the Kitchen Garden Through Science Print E-mail
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Written by Marc McDowell, Executive Sous Chef, Ritz Carlton, Kapalua   
Tuesday, 06 October 2009 21:10

Marc McdowellI recently had Nick Sakovich come to visit the herb and vegetable gardens we put in earlier this year here at the Ritz-Carlton, Kapalua. Like a lot of new gardeners, I didn’t grow up farming so felt I needed some advice on what I was doing right and wrong (mostly wrong) and couldn’t have found a better person than Nick, who was the farm adviser for the University of California in Orange, Ventura and Santa Barbara counties and ran their master gardener program. Now retired, Nick lives on the Big Island where he gardens on three acres and writes a column for the Hilo Tribune. He came out with his wife for a three night stay, where we filled them with good food in exchange for his help with the garden.

Mostly Nick’s advice centered on the theme of bringing what we’re doing back to the science -- that if you have a scientific foundation for what you’re doing, you’ll be in much better shape.

Here, specifically, are a few of the areas we concentrated on:

The Soil. It’s important to analyze the soil you’re working with so you know what nutrients you’re lacking and therefore what kind of fertilizer you should be using. A specific test for plant pathogenic nematodes can also be performed. Or you can just pull up some susceptible plants like tomatoes and look for knotted or galled roots. The damage is obvious. I’m pretty sure we’re dealing with a lot of root knot nematodes. If you do have them, there are some things to do to manage them; namely plant non-host varieties and species in the infected areas. In regions with warm climates -- lots of sunshine -- soil sterilization is an option. Certain marigold species also help in reducing nematode populations. (Click "read more" for whole article)

 
Living the Dream, Even if Just for a Few Days Print E-mail
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Written by Ann Shepphird   
Wednesday, 27 May 2009 00:37

North Country Farms KauaiEver wonder what it would be like to chuck it all and move to an organic farm on Kauai? Well, Lee Roversi did just that and, because she did, you can try it out yourself by staying in one of the two bed-and-breakfast cottages at her North Country Farms on the north shore of Kauai. This is not your traditional bed-and-breakfast. Personally, when I hear bed-and-breakfast, I think of an over-designed Victorian where it feels like you've moved in with the in-laws. I know this isn't fair as I've visited any number of really cool and different bed-and-breakfasts but, let's face it, that's the usual rep. At North Country Farms, you instead stay in two wooden guest houses that are completely self-contained and include a welcome basket filled with goodies to enjoy at your leisure instead of a formal breakfast where you’re expected to make chit chat with strangers. (Not that there’s anything wrong with that if you’re into it. Really.)

The four-acre farm provides a variety of produce year-round (including a market garden of mixed vegetables, orchard trees, pineapple field and banana groves) that’s sold directly to 50-60 families. From the wooden porches on the cottages, you can look directly out on the lettuce, arugula, kale, swiss chard, beets, radishes, basil, peppers and other vegetables happily growing in rows. And you're even encouraged to pluck fruit directly from the tree while a guest there.
 
Garden-Fresh Frittata with Amaranth Leaves Print E-mail
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Written by Michael Costa   
Monday, 07 September 2009 18:39
Michael Costa's Amaranth FrittataIf you’ve seen my previous recipes on Gardens to Tables, you know I’m a big fan of utilizing every part of a vegetable, and not just the “premium” pieces—radish greens and carrot tops being the most recent examples.

Amaranth definitely falls into that category. It’s a versatile, ancient grain, but its less-famous leaves are edible too. However, unlike radish greens and carrot tops, eating them raw can be a challenge. Its pleasant, grassy flavor quickly turns into a chalky, bitter aftertaste that feels like it’s camping in the back of your throat the rest of the day.

I recently received a beautiful bunch of dark purple amaranth leaves from Harmony Valley Farm in Viroqua, Wisconsin, and put them right to work in my sauté pan with some fresh yukina savoy greens (which add a tasty mustard component), creating the base for this delicious, rustic, garden-heavy frittata. (Click "read more" for recipe.)

 
Growing Winter Strawberries in Southern California Print E-mail
Written by Ann Shepphird   
Thursday, 01 October 2009 01:09

StrawberriesOctober 17, 2009: Here is an update on this post, which first ran on October 1, in which a question came in from "Nancy" about growing winter strawberries in Southern California -- with added information on how things turned out and the best place to order winter strawberries. Click "read more" for the whole post:

I'm a home gardener and am determined to grow my own strawberries this winter/spring. We've just put in eight raised gardening beds for winter crops, onions and lettuce, and I want to use one of the beds solely for strawberries. One of my reference tools is Pat Welsh's Southern California Gardening book and her very specific instructions for growing strawberries in Southern California. According to her, I need pre-chilled, locally adapted bare root plants that need to go in the ground between November 1 and 10. She also goes on to say that as a general rule "don't order strawberries other than alpine varieties, from catalogues, because they usually don't carry varieties that are adapted to our climate."

My question is: where do I buy the bare root plants, local varieties for San Diego, in small quantities? I have searched the web for California strawberry plants, even up in Watsonville (strawberry capital of the world), and I have found some plants, but with a minimum order of 1500! Can you please help me find a source for my strawberries?


For the answer, we contacted Nick Sakovich, who ran the Master Gardener program in Ventura and Santa Barbara and was a farm advisor for the University of California in Orange, Ventura and Santa Barbara counties, and now lives – and gardens -- on the Big Island of Hawaii (click "read more" for the rest of the article):

 
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