Wednesday, December 19, 2018

Winter Solstice/ program changes/ 2019 dates and plot checks

Happy Winter everyone!

I hope you have plans to spend time with family and friends in the coming weeks. The rains have been well-spaced with mild, sunny days in-between. Our winter veggies are doing well- the rodents aren't nearly as bad as last year (fingers crossed it stays that way!), and we've been able to continue harvesting every other week or so for the restaurants. I've been spending time cleaning out summer crops (tomatoes, zucchini etc.) and weeding our beds. We've planted favas, peas, kale, lettuce, chard, mustard and leeks in the past few weeks.

Things will be quiet around the office over the winter break, but the weeds are growing quickly. Don't forget to visit your garden plot at least once in the next few weeks to get the first flush of weed growth under control- it will make a huge difference in the amount of work you have to do later on. I've noticed some plots are already quite overgrown. Also consider an application of Sluggo to reduce the snail and slug populations- I've seen plenty hiding in our vegetables, under damp leaves, and in wet corners.

Program changes- this year we are in a transition period with our intern program. We don't know yet exactly what the new program will look like, and whatever it is, it won't get rolling until June of 2019. So in the interim, I'm going to have to scale back the services I can offer to you all. I'm sorry to have to do this, but I just can't do the work of two people! Interns have been crucial in helping with a lot of the behind-the-scenes prep work and garden maintenance . Looking ahead, I'm going reduce the number of times compost is available and the number of Saturday resource days. We'll see how things go and I'll adjust the schedule as the year progresses.

*Compost is still one of the most important things you can add to your garden bed to make it successful- organic gardening is all about feeding and enriching the soil so the soil will feed the plants- so I recommend purchasing compost from outside sources and amending at least every time you plant, if not monthly top-dressing. Another key to healthy plants in what are essentially large containers is to aerate (fluff) your soil- dig almost all the way down and turn the soil at least 2-3 times per year (when you replant), then add compost to the top and plant.*

2019 dates: January-July (all dates and times subject to change)

**Winter Plot Checks-- garden beds must be weeded + no over grown/flowering vegetables**
January 15: Plot Checks for Ft. Scott, West Washington and Lendrum Ct. gardens
January 22: Plot Checks for MacArthur and Portola gardens
January 29: Plot Checks for Baker Beach and South Baker Beach gardens
**Summer plot checks will happen in mid-July. Dates TBA**

**Garden Resource Days are held at the Ft. Scott Community Garden from 10am-1pm and open to all garden members to get supplies for use in their garden plots. Shovels are available to borrow. Compost and seedlings, if available, are first-come first-served.**

February 9 
March 9
April 13
July 13


*Evening neighborhood garden visits: each garden is visited once in the evening between the beginning of daylight savings time 3/10 and the Spring Planting Cut-off on 4/16. During these visits, I will have some buckets of compost and any seedlings that are ready to share. I'm available to answer questions and have a quick garden plot check-in with you.**
March 19, 5-6pm Baker Beach #1, 6-7pm Baker Beach #2
March 21, 5-6pm Baker Beach #3, 6-7pm Baker Beach #4
March 26, 5-7pm MacArthur garden
March 28, 5-7pm Portola Garden
April 2, 5-7pm Lendrum Court Garden
April 4, 5-7pm South Baker Beach Gardens
April 9, 5-7pm Ft. Scott Garden
April 11, 5-7pm West Washington Garden

SPRING PLANTING CUT-OFF
On April 16, all garden plots will need to be weeded and planted for the season if you wish to continue to use the garden plot assigned to you.

This means that there needs to be visible, NEW plants growing in the plot, there are no or minimal weeds, and the plot needs to be obviously used = more than 75% of the growing space planted (with appropriate spacing for plants to have room to grow. see below).

If you intend to grow from seeds, plan to plant those on April 1 so you will be sure that something new is growing and that I can see it. Please make this easy for me! If you sow seeds two days before the planting cut-off, there won't be any visible new growth and I'll have to assume you didn't plant. Let's work together to avoid that :)

Planting suggestions for early spring:

  • Plants in the Brassica family do well in our climate. Each individual broccoli, cabbage, or cauliflower plant needs about a 12" diameter growing space. (i.e. you could plant 32 in a 4'x8' bed)
  • Radishes are fast growers- you can have a crop from seed in 30-45 days and each plant needs 3-4". (i.e. you could plant 288 in a 4'x8' bed)
  • Carrots take a while to germinate and need to be thinned afterwards so that each carrot has about 2" of space. Don't be tempted by pre-germinated carrots sold in 6-packs at the garden store. Carrots do best when directly sown into the soil.
  • Peas are easy, but they need supports! Tie them to the trellis you provide- they aren't great climbers at first. They prefer to be 4" apart.
  • Leafy greens are reliable growers and allow you to harvest over a longer time period: lettuce, kale, chard, arugula, mustards, and spinach are all wonderful additions. Give these plants 4-8" spacing. (i.e. you could plant 72 in a 4'x8' bed)

January plant list: cabbage, carrots, chard, collards, favas, leeks, lettuce, mustard greens, onion seeds, onion sets, radish

February plant list: arugula, beet, bok choi, broccoli, cabbage, carrot, cauliflower, chard, collards, favas, kale, leek, lettuce, mustard greens, onion seeds, onion sets, peas, potatoes, radish, spinach, strawberry plants

Friday, November 9, 2018

All outdoor events canceled this weekend

Hi folks,

Unfortunately we've been instructed to cancel all outdoor programming for this weekend. The garden resource day and pizza party are both canceled.


  • Need straw? It will be at the Ft. Scott Garden for the next month. Feel free to stop by and pick some up anytime. The bales are on a pallet near the driveway and the mulch pile. I'll try to leave some large black plastic bags for you to use.


  • Were super excited about Presidio Pumpkins? Us too.. get in touch and I'll make sure you get one!

Thoughts go out to our California family this week- stay safe and be well. - jean


Thursday, November 8, 2018

Saturday: Pizzas and Pumpkins + Garden Resource Day/ December Wreath RSVP/ GFE classes

Hello Garden Community,

Can you believe another year is coming to an end? How quickly evident it is that it's November, it's fall, the season has changed. The mornings are damp, the afternoons chilly, but the beautiful warm sun is out in between. In the gardens, the greens are producing a bit more slowly, a few more cabbages are heading up, and there are large, leafy romanesco hiding our reward for waiting so long. We've been cleaning up the summer crops- pulling out pumpkin and squash vines, harvesting dried runner beans, clearing out fallen leaves from the carrot seedlings, and then adding compost to prepare beds for winter cover crops, fava beans, garlic, and hardy greens. The vegetable beds are still green, but the rest of the garden is brown, covered in large yellow and crinkly brown leaves from the London Plane trees, everything waiting for the rain. It sounds like we might all be waiting a little longer this year.

Both events this Saturday are at the Ft. Scott Community Garden

First up is the November Garden Resource Day. From 10am-1pm we'll have compost in buckets, buckets you may borrow to take woodchips to your plot to mulch the pathways, and- straw! The straw is not certified weed-free, but it will likely be a great soil protector over the winter- just pull any weeds that might appear.  Read about winter mulch We may have a few seedlings as well- plan to protect any seedlings this time of year with a plastic bottle (or cloche) and maybe some Sluggo as well- I'm seeing tons of baby snails in the Brassicas right now.

Also on Saturday is the Fall Harvest Pizza and Pumpkin Potluck! 11:30-2:30pm
I have homemade dough for about 25 mini pizzas, plus sauce made from our own tomatoes, garden arugula pesto, basil pesto, and one large bag of mozzarella cheese. I'll also make a green salad, and have some garden veggies on hand for pizza toppings- broccoli, kale, squash, arugula, herbs. Please bring your own plates & forks, plus something to share for lunch- pizza toppings (caramelized onions, sauteed mushrooms, olives, goat cheese etc.), drinks, side dishes or desserts. We'll be giving away the Sugar Pie and Jack-be-little pumpkins we grew this year, and enjoying a beautiful fall afternoon at the garden. There's also an exciting new addition - come see what we built in the last two weeks! Hopefully you've RVSP'd if you're planning to attend - if not, and you'd like to come, maybe bring some extra pizza dough. :)

Here's one of my favorite recipes to make for the holidays with home-grown pumpkin: http://www.eatingwell.com/recipe/250608/pumpkin-chocolate-torte-with-pumpkin-whipped-cream/

For December, the garden resource day will instead be a Winter Wreath Making Party held at the Presidio Native Plant Nursery on December 15 from 10am to noon. RSVP here No compost, no seedlings, just a good time!

Have a Happy Thanksgiving! cheers, jean

Places to learn more:

The Edible Garden in November
When: Saturday, November 10th, 2018, 10am to 12pm
Where: Garden for the Environment, 7th Ave. at Lawton St., San Francisco
Cost: $25
Learn to take full advantage of the unique gardening climate in San Francisco, where you can grow your own fruits and vegetables year-round. This workshop will focus on preparing your garden for the rainy season, what you can grow in winter, as well as a seeing what’s growing at GFE in November. Bring questions and we'll do our best to answer them so you can reap a bountiful harvest!

Regular Educational Volunteer Hours

When: Wednesdays and Saturdays, 10am to 3pm
Where: Garden for the Environment, 7th Ave. at Lawton St., San Francisco
Cost: Free
Join us in the garden on Wednesdays and Saturdays to help with garden maintenance tasks for the day. You’ll work alongside staff and regular volunteers on a range of activities like composting, planting vegetables, pruning, starting seeds, and weeding. The best way to learn is by doing, and we promise you’ll learn a lot working in the garden with us. No registration needed -- you can come and go at any time, and volunteering at GFE will always be free. Bring lunch and picnic with us at noon! 

Thursday, October 4, 2018

October garden dates/ GFE classes/ all about aphids from Emily

Upcoming dates in the garden:

Fall Plot Checks
October 15- Baker Beach and South Baker Beach gardens
October 16- Ft. Scott, Portola, West Washington, MacArthur, and Lendrum Court gardens

I'll be looking for vegetables that are flowering/seeding or overgrown and/or excessive weeds or weeds making seeds. If your garden needs a clean up or re-fresh, you have two weekends between now and the plot checks to pay it a visit. And there is even a garden resource day before plot checks!

October Garden Resource Day at the Ft. Scott Community Garden
Saturday October 13, 10am-1pm
We will have compost in buckets you can borrow and a few seedlings to give away. There is also a pile of mulch if you want to spread woodchips around your garden plot.

The pumpkins are still ripening, so we'll plan to have the Fall Pizza Potluck and Pumpkin Party in November. Stay tuned for an Eventbrite RSVP.

Places to learn more:
October 2018 Urban Gardening Calendar Update at Garden for the Environment

CONTACT:      Trina Lopez (Adult Programs Manager)

TEL:                 (415) 558-8256
EMAIL:            info@gardenfortheenvironment.org
Garden for the Environment will offer the following workshops in October 2018. All will be at Garden for the Environment, San Francisco’s teaching garden, at 7th Avenue and Lawton Street (1590 7th Avenue). Founded in 1990, our garden offers dynamic workshops on most Saturdays that teach Bay Area residents how to grow climate-appropriate gardens and food, make compost, and conserve water. 

For more information, visit our website at 
www.gardenfortheenvironment.org.



UPCOMING VOLUNTEER DAYS, WORKSHOPS, AND EVENTS

Regular Educational Volunteer Hours
When: Wednesdays and Saturdays, 10am to 3pm
Where: Garden for the Environment, 7th Ave. at Lawton St., San Francisco
Cost: Free
Join us in the garden on Wednesdays and Saturdays to help with garden maintenance tasks for the day. You’ll work alongside staff and regular volunteers on a range of activities like composting, planting vegetables, pruning, starting seeds, and weeding. The best way to learn is by doing, and we promise you’ll learn a lot working in the garden with us. No registration needed -- you can come and go at any time, and volunteering at GFE will always be free. Bring lunch and picnic with us at noon!

Urban Composting
When: Saturday, October 6th, 2018, 10am to 12pm
Where: Garden for the Environment, 7th Ave. at Lawton St., San Francisco
Cost: Free! Sponsored by the Department of the Environment
Learn how to make your very own compost! The backbone of every healthy garden, compost improves all soil types and can be a difference between success and failure with many plants. In this class, we will teach you how to make compost in your backyard, and introduce you to our worms that make their own special fertilizer. Come learn what you can do to improve your garden and prevent organic waste from ending up in the landfill.
  
The Edible Garden in October
When: Saturday, October 13th, 2018, 10am to 12pm
Where: Garden for the Environment, 7th Ave. at Lawton St., San Francisco
Cost: $25
Learn to take full advantage of the unique gardening climate in San Francisco, where you can grow your own fruits and vegetables year-round. This workshop will focus on preparing your garden for the rainy season, harvesting the offerings of your summer garden, as well as a seeing what’s growing at GFE in September. Bring questions and we'll do our best to answer them so you can reap a bountiful harvest!



The intern corner:

This week, in the garden, our greenhouse seedlings became invested with aphids, so Jean and I ended up having to give most of our plants a bath to remove them. In addition to our plants in the greenhouse, I’ve recently been encountering a lot of plants established in the gardens being infested as well.
            Aphids are small, teardrop-shaped, sucking insects that are most commonly grey or light green and are frequently found on the undersides of leaves. Aphids insert their piercing mouthparts to feed on plant sap. This may eventually cause the plant leaves to wilt and turn yellow. Once they have fed on the plant sap, they excrete a sugary liquid called “honeydew”. Ants love honeydew, so if you spot a plant invested with aphids you’ll probably begin to witness an increase in the presence of ants. The problem with ants is that they protect aphids from their natural predators. Ants and aphids form a mutualistic relationship where the ants literally start to farm the aphid for their honeydew. A fungus called sooty mold can grow on honeydew deposits that accumulate on leaves, turning them black. Aphid numbers can build until conditions are so crowded, or the plant is so stressed, that winged forms are produced. These winged forms fly off in search of new hosts and the process is repeated.

            Early detection is essential when trying to control aphids in your garden plots. When you’re watering, take a few minutes to check your plants, especially the undersides of the leaves. If you happen to have an infestation on your plants there are a couple of steps you can take to help remediate the problem. You can remove the leaves that have a heavy infestation, wash the aphids off with a very strong spray from a garden hose, or use a soap spray that’s approved for use in organic gardens. Remember, aphids tend to attack young or weak plants so maintaining good gardening practices such as watering and fertilizing will help protect your plants, or, if infested, will help to reduce stress by these insects.

-Emily Lovell
Community Garden Intern

grey aphids on kale
black aphids on fava bean


Friday, September 7, 2018

Garden Resource Day Reminder- tomorrow

Calendar reminder:

The next garden resource day will be at the Ft. Scott Community Garden !tomorrow! Saturday, September 8 from 10am-1pm. We'll have compost and seedlings available to give away. If you have pots or buckets from previous months, please return them to the garden so we can reuse them. Seedlings available will include: kale, cauliflower, broccoli (lots), cabbage, and lettuce. Thanks!


Also happening tomorrow, Emily will be teaching short workshops about fermentation. RSVP here (workshops will be identical; please bring a jar to take home your sauerkraut to-be):
10am workshop, September 8
Noon workshop, September 8

Fall plot checks are happening in October- Monday 10/15 for Baker Beach and South Baker Beach and Tuesday 10/16 for the rest of the neighborhood gardens. If you have questions or something is preventing you from tending your plot, a quick note before then is appreciated.

Thursday, August 30, 2018

Garden notes/ Calendar/ Fermentation Workshop

Hello Presidio garden community,

For two days this week we had a reminder of the sun and warmth that is hopefully just around the corner! Blowing fog was back today, but I'm looking forward to a sunny September and I'm sure the plants are too! Is your garden ready to capitalize on the soon-to-be "summer" in SF? We're planting quick growing leafy greens like spinach, kale, lettuce and mustard greens; putting in more of the always in demand peas, cauliflower, broccoli and cabbage; and direct sowing carrots and radishes. Late September and October are a good time for arugula seeds. Looking ahead, October is prime garlic planting season, while November is good for strawberry plants. And right now we are loving the explosion of dahlias in the garden!

August projects in the gardens:

We worked with 10 folks from Salesforce last Tuesday who helped weed and mulch all of the MacArthur neighborhood garden, as well as waterproofing the picnic tables, planting beets and spinach, and doing some small construction projects. Thanks!






Three groups of YMCA summer campers visited the Ft. Scott garden where we taught them about seeds, seedlings, worms, and let them taste test herbs and garden veggies.








Weekly produce deliveries continue to the intern housing and to the Presidio Foods family of restaurants. We've grown and delivered over 1000 pounds of food so far to interns, volunteers, and Presidio visitors!

Finally, work has continued building new raised herb and flower beds at the Ft. Scott Garden. More improvements there are coming soon- it's been an exciting year so far! Come visit and see what's growing :)

Calendar:

The next garden resource day will be at the Ft. Scott Community Garden on Saturday, September 8 from 10am-1pm. We'll have compost and seedlings available to give away. If you have pots or buckets from previous months, please return them to the garden so we can reuse them. Seedlings available will likely be: kale, cauliflower, broccoli, and lettuce. Thanks!

Fall plot checks are happening in October- Monday 10/15 for Baker Beach and South Baker Beach and Tuesday 10/16 for the rest of the neighborhood gardens. If you have questions or something is preventing you from tending your plot, a quick note before then is appreciated.

During the September resource day, Emily will be teaching short workshops about fermentation. Read below to learn more and RSVP here (workshops will be identical):
10am workshop, September 8
Noon workshop, September 8

Fermentation is the intentional use of microbial transformations to stabilize food products. Understanding that environmental conditional affect how food changes over time, the process of fermentation seeks to encourage the growth of certain organisms while simultaneously discouraging the growth of others. When it comes to vegetables, there are several results produced by fermentation. As mentioned above, the main and original purpose of fermentation was to preserve the food product. By creating an acidic environment around a food product, the growth of lactic acid bacteria is encouraged and the growth of pathogens are discouraged. Another result of fermentation is helping to make some nutrients more available and also generating some additional nutrients. Through the accumulation of microbial bodies there tend to be elevated levels of B-vitamins and the metabolic byproducts of the microbial digestive processes include certain micro-nutrients.   

If you’ve looked around the gardens recently, you might’ve noticed that there are a lot of cabbages growing beautifully (as summer is coming to a close and you’re trying to think of what to plant next, cabbage is a solid option). When I see cabbage, I immediately think sauerkraut. Lacto-fermentation has been used for centuries to preserve seasonal vegetables. Sauerkraut is made by this process! There are beneficial bacteria present on the surface of the cabbage and when submerged in a brine, the bacteria begin to convert sugars in the cabbage into lactic acid; this is a natural preservative that inhibits the growth of harmful bacteria. This fermentation process not only preserves the cabbage but also transforms it into a crunchy, delightfully sour condiment, sandwich topping, or perfect addition to savory soups and stews. 

At the most basic, all you need is cabbage, salt, and some sort of container to store it while it's fermenting. If you’re interested in learning how to make sauerkraut and getting some new recipe ideas come join me in a sauerkraut making workshop during the next garden resource day. It won’t be long until you’re enjoying your own homemade sauerkraut full of beneficial bacteria and maybe even your own garden-grown cabbage!



Thursday, August 2, 2018

Garden resource day and workshop reminder/ Garden notes-small cabbage white caterpillars

Hello garden friends,

Our next garden resource day at the Ft. Scott Community Garden has been changed to the FIRST Saturday of the month and that's this coming Saturday- August 4 from 10am-1pm. We'll have compost to give away (2-3 buckets per garden plot, 'til we run out) and seedlings- mostly kale, some lettuce, and a few cabbages.

Emily will be giving a workshop about making shrubs (refreshing beverages, not woody perennials) during the day- one at 10am and one at noon (same content). Please RSVP if you'd like to attend! We'll have some fruit and ingredients to share- bring your own quart size mason jar if you'd like to make some to take home. 

I made a shrub for the first time last week and it was delicious! Here's the recipe we used it in, but found it was also tasty as a non-alcoholic drink with club soda. Come to the workshop to learn to make shrubs!

For each cocktail:
  1. Combine 2 oz. gin, 1/2 oz. fresh lime juice, and 1 1/2 oz. ginger-rhubarb shrub in a cocktail shaker. Fill shaker with ice and shake until outside of shaker is frosty, about 30 seconds. Strain into an ice-filled Collins-style glass, filling three-quarters full. Top off with club soda.
We were so sad to say goodbye to Taylor earlier this week- she transformed the herb garden, was a wonderful and creative gardener, and an absolutely lovely person. Good luck in your new job- we can't wait to come see your school garden! 
bye Taylor!















Garden notes:
Are you finding strange holes in your Brassicaceae plant leaves? I've spotted some good-sized green caterpillars munching on broccoli, cauliflower, cabbage, and kale. These are the caterpillars of the Small Cabbage White butterfly. Look closely to find them- they are often hiding along the mid-rib of leaves. Tell-tale droppings (frass) might also be visible. I recommend hand removal and dispatching the caterpillar. This site has good photos- so far I haven't seen the Large Cabbage Whites, which sounds like a good thing!
small cabbage white caterpillars
frass from the caterpillars

The Ft. Scott Community Garden is bursting with color these days- come visit and explore! We're always looking for volunteers to help with general maintenance most Mondays from 2-4pm and Thursdays from 10-noon.

Thursday, July 19, 2018

Garden notes/ Compost on Saturday/ Taylor's party/ Fermentation Workshops

Hi all!

The summer plot checks are done and many emails went out with either "notes" or "warnings." I have a lot of other notes I'd like to share with individual gardeners, but time is running out. I will be stopping by the gardens in a month to recheck those that received a warning. Please get in touch if you have questions and please, please, please love your plants by giving them enough water. Many beds look really dry and rather empty. Planting enough in the plot to cover the soil really helps keep it from drying out so much. Also, I recommend mixing the soil a bit when you water to ensure it's getting in- once it gets dry/crusty/compacted the water just doesn't get into the zone where your plant roots are.

We had a great turnout at the volunteer and garden resource day last Saturday. So great that for the first time we ran out of compost! We also moved 8 cyd of soil into our new raised flower beds- here they are in progress. We can't wait for the flowers to bloom!
 

If you need some compost, there is a giveaway from SF Rec and Parks this Saturday, along with many other great programs. RSVP for workshops at communitygardens@sfgov.org These are available to any SF gardener:

Our next garden resource day at the Ft. Scott Community Garden has been changed to the FIRST Saturday of the month- August 4 from 10am-1pm. And, excitingly, Emily will be giving a workshop about making shrubs (refreshing beverages, not woody perennials) during the day- one at 10am and one at noon (same content). Please RSVP if you'd like to attend! I've updated the Google calendar with dates of events for most of the rest of the year. Check it out and make notes in your calendar to come see us in the garden!


Friday July 27 from 4pm- til we get cold we'll be celebrating the end of Taylor's internship. We are so sad to see her go, but she's well prepared for her next adventure. She has a great new job as a school garden educator not too far away. Join us for drinks and snacks (feel free to bring something to share!) and general merriment at the Ft. Scott Community Garden.
Intern corner: Emily Lovell on preserving food:
Every year in the United States about 40% of food is wasted along the farm to fork to landfill chain. The issue of food waste in the U.S. is becoming more extreme, increasing an alarming 50% per capita since 1974. Collectively, consumers are responsible for more wasted food than farmers, grocery stores or any other part of the food supply chain. The average person living in the United States wastes between 200 and 250 pounds of edible food a year!  Why should we care? Because this means that every year food waste is costing 25% of our fresh water, 300 million barrels of oil, $40 billion just from household waste leading to 33 million tons of landfill waste.

Sadly, I’ve noticed that even in our community gardens a lot produce grown is going to waste. Although composting is a great way to deal with inevitable food scraps, it’s much better to eat food than to compost it. Sometimes our gardens produce way more than we can eat before it spoils. Some suggestions on how to reduce your food waste are learning how to properly store your produce, freezing excess produce, or utilizing food preservation methods like pickling, canning, or fermenting.

Fermentation is the intentional use of microbial transformations to stabilize or preserve food products. Understanding that environment affects how food changes over time we can manipulate environmental conditions to encourage the growth or certain organisms while simultaneously discouraging others. There are many practical benefits that can be derived through fermentation: desirable flavors, preservation, improve one’s biological access to nutrients, and generating some additional nutrients. In the three upcoming months I’ll be doing a workshop series centered on fermentation. I hope to see you there!

August 4: Making shrubs
September 8: Fermentation/pickling
October 13: Sourdough

Here’s a great resource to learn more about how to properly store your food.

Monday, July 2, 2018

July dates/ Garden updates/ Cabbage & Corn Slaw/ Summer Squash

Garden dates for July:

Saturday July 14, 10am-1pm: Garden resource day at Ft. Scott Community Garden (click for a map)

  • From 10-1 I'll be at the garden with buckets of compost and seedlings to give away. This month there is: Red Russian Kale, Arugula, Cauliflower, Lettuce, Red Mustard, Broccoli, Cabbage, Tuscan Kale, and Romanesco. Tools are available for you to borrow during that time (shovels, pitchforks etc.). Please plan to return tools, buckets and empty pots to the garden by 2pm. Thanks!
Tuesday July 17: Summer Plot checks
  • I'll be checking all garden plots to make sure they are planted, watered and don't have too many weeds or any vegetables flowering/making seeds that shouldn't be. If you have questions about what's in your plot, please ask before then! Plots with these issues will get a warning, and then will have one month to fix the problem. 
Friday July 27, 4pm: Taylor's End of Internship Potluck Happy Hour at the garden
  • Join us for snacks and drinks at the Ft. Scott Community Garden to celebrate the amazing year Taylor has had with us in the Presidio. She has transformed the herb garden, started a brand-new Intern CSA and made innumerable contributions and improvements to our program. Her cheerful, enthusiastic, and welcoming presence will be missed!!  

Garden updates:
Here we are - it's summer! The plants are needing our attention this time of year- water (2-3 times a week), pest management, probably a little organic fertilizer. San Francisco, and the Presidio specifically, is such a unique place to grow vegetables. Our best season is early spring resulting in bumper harvests right now. But the plants struggle during the dry, windy summer, when most of the country is knee deep in corn and tomatoes. At least the weeds have died down a bit!

In the gardens we're harvesting cabbage, cauliflower, broccoli, and pounds of squash. Radishes, carrots, greens, potatoes, leeks, and onions are filling out the intern CSA boxes, starring on the volunteer snack tables, and occasionally showing up on plates at Arguello and The Commissary. All the peas are done and ready to replaced. The cherry tomatoes are just starting to appear. And we're looking for open spaces to fill in so the harvest will continue into the fall.

We hosted 33 folks from Salesforce at the Ft. Scott Community Garden last Tuesday. They helped clean up- removing vegetation, flowering weeds, leaves etc., plus potwashing and mulching. They also helped with some pest prevention- adding wire onto the bottom of new raised beds in the herb garden and in our soon-to-be dahlia and edible flower gardens. We continue to appreciate their hard work in our garden and the donation pending to cover a new potting and storage shed!










Finally, here's a cool shot of a Western Fence Lizard hanging out at the garden beds in West Washington. I also spied a Western Bluebird at the MacArthur Garden. What have you seen?

Recipe Recommendation:
Looking for a great recipe to use that giant cabbage you grew? I love this and it's great for picnics since there's no mayo! You can grow the cabbage, carrots, cilantro, and green onions! We'll be making some for an upcoming block party at the Presidio Native Plant Nursery this month.

Cabbage and Corn Slaw with Cilantro and Orange Dressing
Bon Appetit, July 2007, Yield: Makes 8 servings
1/3 cup frozen orange juice concentrate, thawed
1/3 cup unseasoned rice vinegar
1/3 cup canola oil or vegetable oil
2 (8-ounce) bags coleslaw mix (bagged?! nope- from the garden!)
4 ears of fresh corn, shucked, kernels cut from cob
2 medium carrots, peeled, coarsely grated
1 medium red bell pepper, stemmed, cored, cut into thin strips
6 medium green onions, thinly sliced
1/2 cup chopped fresh cilantro

Whisk orange juice concentrate, rice vinegar, and canola oil in small bowl. Season with salt and pepper. DO AHEAD Dressing can be made 1 day ahead. Cover and refrigerate.
Combine cabbage, corn kernels, carrots, red bell pepper strips, sliced green onions, and chopped cilantro in large bowl. Toss with enough dressing to coat. Season slaw to taste with salt and pepper. Let stand 15 minutes for flavors to blend. Toss again and serve.

Interns take note: Summer squash
-by Emily Lovell

A question I get asked frequently when I’m in the gardens is “What can I plant right now?” One suggestion I have is summer squash, but you’ll have to hurry! Most summer squashes can be planted through the middle of July in San Francisco but that date is fast approaching. In our San Francisco climate, I would suggest growing zucchini (maybe an heirloom variety), which is the most vigorous type of summer squash and the most resistant to blossom-end rot.
Blossom-end rot, another topic that has come up a lot recently in our garden community, is a physiological problem commonly associated with cucurbits or members of the gourd family, Cucurbitaceae. This occurs when a fruit begins to mature but the tip starts to decay. Sometimes this is because of a nutrient imbalance, root damage or uneven watering. In foggy climates, such as San Francisco, blossom-end rot tends to be caused by the squash blossoms staying too moist, sticking to the fruit and rotting, rather than drying up and falling off. To try and prevent blossom-end rot, remove the blossoms when the fruit starts to swell. The squash should still continue to develop and can then be harvested when fully developed. If you’re interested in using squash blossoms in a recipe just note that harvesting the blossoms before there is a developing fruit means that a fruit will not develop. Remember, the smaller the squash when you pick it, the better it will taste. A good rule of thumb when harvesting squash is to wait until the fruit is at least 4 inches long but never more than 10 inches. (Jean's note: squash have male and female flowers- the male ones can be harvested without reducing plant yield; consider hand-pollinating the female flowers to ensure that rotting isn't caused by lack of pollination)
In closing, I’ve included some summer squash blossom recipes that use a lot of ingredients that might be growing in the gardens right now.

Squash Blossom Recipes:



Tuesday, June 19, 2018

Summer Solstice Potluck/ July planting ideas

Hi everyone!

I'm back from my travels :) I visited some really inspiring gardens and brought home some new seeds to try. Here are a few from the gardens surrounding the National Palace in Sintra, outside of Lisbon.
ponds with houses for ducks, geese, etc.


hardening off plants from the greenhouse before planting them

We're all excited about the Summer Solstice Pizza Potluck happening on Thursday. If you're planning to come, a quick heads-up would be great. RSVP

As your spring planted crops are ready to harvest, it's time to think about what you'll be planting next. July is the time to plant for fall harvests- a good time for all the Brassicas (broccoli, cabbage etc.), beets, lettuce, parsnips and turnips, the last plantings of summer and winter squash, and leafy greens (chard, mustard etc.). If you're hoping for pumpkins in the fall, this is the time to plant them- but be aware they take up a lot of growing space!

July 14, 10am-1pm will be our next garden resource day at the Ft. Scott Community Garden- come see the dahlias in bloom and grab some seedlings and compost.

Enjoy the gardens!

Wednesday, June 6, 2018

Gardening Notes, Upcoming Dates


Hello All!

This is Taylor (Jean’s intern) posting/filling in for Jean while she is abroad in Portugal.

A quick announcement that the June Garden Resource Day has been pushed back. The Garden Resource Day will now take place Saturday, June 16th, from 10 am-1 pm at the Fort Scott Community Garden!

The garden resource day at Fort Scott Community garden that was originally scheduled to take place on June 9th will be pushed back to Saturday June 16th. We’ve pushed it back so that we’ll be able to provide you all with seedlings (they need to grow for a bit longer before we give them away).

Summer plot checks are scheduled for Tuesday, July 17th. Emily, Jean, and I will be checking all of the garden beds. What are we looking for?

  • No vegetables are overgrown, bolting, flowering, or seeding unless that is food.
  • There are not an excessive number of weeds.
  • Weeds are not flowering or making seeds.
  • Pathways are weeded and free of any items (i.e. chairs, pots)
  • Vegetables are being harvested and watered.
  • There are no excessive pests.



On a separate note, I hope that you all are enjoying these beautiful early summer days. The sunshine has made the past week of gardening an absolute treat for me. So many different flowers have started blooming because of all this heat and sunshine- my favorites are the dahlias I’ve seen blossoming in the Fort Scott community garden!



Also, we had an incredible harvest of veggies this past week! These veggies will go to the Intern CSA box and the different restaurants in the Presidio. So exciting stuff is going on in the garden despite our fearless leader (aka Jean) being absent. I wanted to remind you all that while Jean is away, Emily Lovell and I are your primary points of contact regarding any issues or problems you may be facing with your garden beds. Please feel free to reach out to either (or both) of us. You can reach us using the following email addresses: tjais@presidiotrust.gov 

Thanks for your time! I hope to see you all Saturday the 16th of June at the Fort Scott Community Garden for our Garden Resource Day.



Upcoming dates:
June 16, 10am-1pm Garden Resource Day at Ft. Scott Community Garden-compost, seedlings, mulch, tools
June 21, 4-7pm Summer Solstice Pizza Potluck, RSVP by June 17
July 17, Garden Plot Checks



Thursday, May 17, 2018

Garden notes/ Upcoming dates/ Heirlooms with Emily

Hi all,

Garden notes:
I hope your gardens are growing well! Many of our crops are flourishing, but there are always plants here and there that just don't make it. There is so much to learn, and much that happens underground where it's harder to see the problem. Suddenly your broccoli is stunted and flops over. Root maggots? Cutworms? Some kind of root rot? Oftentimes we just don't know, and hope for the best from the next crop we rotate in.
the lettuce is doing exceptionally well this spring

volunteer Laura taking a much deserved break



















I'm about to head to Portugal from May 23-June 15. It's a long time to be away from the gardens, and I miss them so much when I travel. But I'm always on the lookout for gardens to visit and searching for good ideas to share at home. I know Taylor and Emily and our volunteers will keep things happy and growing here.

We had a terrific group from Salesforce come out on May 7- the same team that donated the greenhouse. They helped us weed, mulch, lay landscape fabric, prep tables for waterproofing, work at the Portola garden, and clear out the second large garden bed that we are going to reclaim this summer for new raised flower beds at Ft. Scott. We couldn't get all our work done without volunteers!


Upcoming dates:
June 9, 10am-1pm Garden Resource Day at Ft. Scott Community Garden-compost, seedlings, mulch, tools
June 21, 4-7pm Summer Solstice Pizza Potluck RSVP here by June 17

Intern posts:
Hi Presidio Gardeners! I would like to start off this post by introducing myself. My name is Emily and I’m a recent addition to the community gardening team here at the Presidio. I’m very excited to be interning for this program and have loved working with Jean, Taylor, and all of you so far. With that being said, let’s talk about gardening!
For my first very blog post I would like to share some information about one of my favorite gardening subjects: heirloom crops! In this post I’m going to give a basic introduction to heirloom seeds and crop varieties, then talk about why they’re important and, lastly, give you some resources on where you can learn more about them.
There are three categories of seeds in circulation: heirloom, hybrids, and genetically-modified. Heirloom plants are cultivars that have existed through open pollination and seed-saving for over fifty years (give or take a few years). The word “heirloom” describes a family treasure that has been passed down through the generations so, essentially, heirloom crops are vintage plants. These crop varieties own unique qualities and often unusual names such as Amish Deer Tongue Lettuce, Rouge Vif d’Etamps squash, and Radiator Charlie’s Mortgage Lifter tomatoes.
So why are heirlooms so important?
1.  Resiliency.
Preserving genetic diversity increases resiliency and food security. More genetic diversity in crops decreases the threat of crop failure, famine, and disease. Preserving genetic diversity in different variety cultivars is so important that “seed banks” have been established to store and preserve seeds. The most famous of these is called the Svalbard Global Seed Vault. Located in Norway, this seed vault hold of 930,000 seed samples! If you’re interested in seed banks or locally sourced seeds there’s the Petaluma Seed Bank in downtown Petaluma that has 1,500 different types of heirloom seeds for sale!
2.  Health.
Diversity in your diet is good for your health. Heirloom crops come in so many different varieties. Tomatoes, for example, come in about 7,500 different varieties! More variety in your diet helps to supply you with a broader spectrum of nutrients. Plus, heirloom crop varieties tend to be higher in nutrients overall. Remember, variety is the spice of life!
3. History and Culture.
Heirlooms are pieces of living history that help maintain a connection to times past and cultural heritage. Heirloom crop varieties are vitally important to preserving and maintaining traditional practices and are still essential to modern ways of life in some cultures.  
4. Flavor and Aesthetics.
                Heirloom crops are definitely more flavorful and come in so many different shapes, sizes, and colors! Check out a picture of all these different types of tomatoes! Heirloom crops are often not sold in grocery stores so growing them in your own garden is a great way to experience the all unique flavors and stunning beauty heirlooms have to offer.

If you’re interested in learning more about heirloom seeds or purchasing some for your garden check out the links below. It’s fascinating to browse the seed catalogs and see all the different types of crops and read the unique cultivar names!