Bed C8 & C13, Tended by Kori & Matt and “the boys” Kori and Matt have a beautifully organized bed in C13. (C8, too, has discernible form, but plants have had their way… ) This is their second year of gardening in ECG, and we are most happy to have them. Kori sits on the Gardeneers Advisory Committee, and their oldest son built the addition onto the shed as an Eagle Scout project last year. Read more…
Dear Terra During the last election, I saw a few signs in the neighborhood with the message “Vote Climate”. I am interested in putting one in my yard this fall but don’t know where to get one. Can you help me? “Green” Voter Dear “Green” Voter, Of course! I have a sign that I have reused several years, as it isn’t specific to one issue or election but simply asks people to consider climate issues Read more…
Dear Terra This seems like an elementary thing that maybe everyone but myself knew about all along, but it’s been revelatory for me. At an a local hardware store, I purchased a gauge with two metal probes on it that can be stuck into the ground, a couple of inches or more. It can be set to measure acidity values, moisture content or just turned off. After a short rain, I turned off my every-other-day ten-minute Read more…
Bed D3, Tended by Bryce and Timo Bryce and Timo came from Seattle to Spokane to be closer to family. This is their first year gardening at ECG, though they have a south-facing balcony full of potted perennials like pomegranate, papaya, blueberry, and prickly pear cacti. When not gardening, they love to be outside as much as possible, hiking or paddling. They try to visit ECG at least once a day; sometimes it’s for ten Read more…
(From Spokane Spokesman-Review) 1/3 cup extra-virgin olive oil 1/4 cup red wine vinegar 1 garlic clove, halved Salt and Pepper to taste 8 fresh basil leaves, chopped, or one sprig rosemary, left whole Pinch of red pepper flakes (optional) 3 cups cooked white beans, (i.e., cannellini, great northern) or two 15 oz cans, rinsed and drained 5 oz lettuce of your choice (about 8 cups) 1 Read more…
Dear Terra, I need a potluck dish for this weekend that is Earth-friendly and uses some of the produce from my yard. Any suggestions? Headed to the Lake! Dear Headed to the Lake, Here’s a main dish salad that looks yummy! I clipped it from the Spokesman Review this morning and plan to try it myself over the Labor Day weekend. There is cheese in the dish, but no meat for us flexitarians! Terra Pizza Read more…
Bed A15, Tended by Marion Marion grew up on a dairy farm, so gardening has always been a hobby. After living in Germany and other areas of the US, Marion moved to Spokane in 1982. Retired after 13 years of working for the City of Spokane, Marion has been gardening in ECG for 3 years. She is currently a member of the Gardeneers, the decision-making committee who oversee the workings of ECG. Marion started raising dahlias Read more…
Dear Terra, I recently saw an article that said mealworms can eat plastic. Can this be true? Signed, Looking On The Bright Side Dear Looking On The Bright Side, According to an article I found from Stanford about plastic-eating mealworms, it’s true! They can eat plastic as a steady food source with no ill-effects that the researchers could find. The potential for using mealworms to help clean up plastics like Styrofoam and baggies is exciting, Read more…
Greetings, Gardeners! Today we would like to introduce a new feature at Eden Community Gardens: the Featured Bed of the Week! Each week, one will be featured on FaceBook and on the Website, with pictures and a brief description of the plot, and a short biography of the gardener(s) responsible for it. What, you ask, are the criteria by which the FBotW will be judged? Why, there are many aspects which will be considered. We Read more…
Did you know that about 40% of food in America is thrown out? That brings us to our sixth and final R: Rot/Compost. We all have those science experiments in the back of our fridges, but when food is wasted, so is the land, water and energy used to produce it. Some of that happens as part of the food chain, grower to grocer, and part at restaurants, but a large part happens in our Read more…