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Archive for July, 2012

A couple days ago, an immense force descended upon the GroW Garden. This force came in the form of 30 volunteers of all ages who came by to help us pull up our back bed and plant some new seeds.

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The group, composed of volunteers of all ages, came to us via the William Penn House. We were their first stop on a community service tour focusing on projects revolving around social and environmental justice. The GroW Garden was the perfect place for them to get started.

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Our volunteers not only managed to weed the ENTIRE garden (a monster task in itself),they harvested okra, tomatoes, thyme, and beans. Before they left, they also planted 3 new beds: beans, chard, and kohlrabi.

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Overall, their efforts were an immense success! We’ve never seen the compost pile so tall!

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Thank you!

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Welcome to ‘Can You Guess The Vegetable?’ !

A few weeks ago, we stumbled upon this vegetable growing on some vines. We were quite perplexed, first believing that a melon plant had somehow traveled to the opposite end of the garden. After some research and the consulting of Chef John at Miriam’s Kitchen, we learned that this was no melon. But before we give the secret away, you should take a guess.

Could it be a cucumber? Not even the cucumber is sure!

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If you guessed “cucumber”.. Congrats! You are correct!

This mysterious orange orb is an Indian cucumber called the Dosakai and very rare in the States. With its sweet and tangy taste, it is traditionally used to complement various Indian dishes like Sambar and Dal or as a component of chutney.

Check out this video to learn how to pickle a dosakai!

Pretty cool!

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Rhubarb

The mighty storm in DC last Friday night somewhat trampled our rhubarb. Although we were able to save the halfway uprooted plants and put them back in the ground, mother nature left us quite a few disconnected, still very green stalks.

Because it was a Saturday, we couldn’t take the produce to Miriam’s Kitchen, but we couldn’t let it go to waste, even if it wasn’t ripe. So what do you do when life hands you unripe rhubarb?

Make strawberry rhubarb pie, of course! (In our makeshift pie pan of a cast iron skillet)


The rhubarb pie turned out to be quite a hit, with just the right combination of sour and sweet. 

Accidentally leaving the cinnamon stick in the filling was the only real downside…

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This Week

This week was full of new volunteers. On Friday members of the GW student body and faculty came for a visit, helping immensely with the weeding of our pepper and cucumber beds and the harvesting of a large assortment of vegetables.

We couldn’t be more excited about their help because lately our garden has been so productive that it is hard for two people to keep up with.

Saturday brought us two more delightful volunteers, despite the heat and the early hour. These volunteers helped us to plant a few new rows of beets after harvesting them all last week.

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