Tag Archives: project grow

Ann Arbor Project Grow Community Gardens 40th Anniversary Bash

Ann Arbor Food

Ann Arbor’s Project Grow Community Gardens caped off another season with their 40th Anniversary Bash for over 100 follow gardeners.

Like always, the p0tluck featured some great eats with lots of fresh veggies from the garden and cuisine that reflected the diversity of gardeners in our community.

Notable favorites of mine was the veggies pakora, lentils with mixed greens, my foccacia bread, dueling quinoa dishes, ginger top pickles and hot blueberry and apple crisp and more and more. And did I mention we had a whole roasted pig and crispy duck.

Thanks everyone for a great party and a great year.

Check out the pics.

Ann Arbor Food

Ann Arbor Food

Ann Arbor Food

Ann Arbor Food

Ann Arbor Food

Ann Arbor Food

Ann Arbor Food

Garden Season: At 100 degrees

Ann Arbor Food

Chard

Man. It has been a crazy hot year for gardening.

I got in late this year, but it worked out because I was able to get a two garden plots at the new Project Grow Gardens on Platt Rd.

This week’s Harvest will be kale, chard, collards, arugula, radish and basil. It will be my first official harvest of the season.

I am looking forward to green beans and spinach if it does not bolt.

Ann Arbor Food

Radish

Below is a close up of my garden set up. I tend to favor a simple design of slightly raise beds 2-3 feet wide. I plant in 1, 2,  or 3 rows per bed depending on the plants.

When planting seeds, I use chop sticks to mark my rows.

A basic rule is that a seed package will provide enough seed for a 1, 2, or 3 rows the length of one of my arms span for a good seeding.

For bigger plants like cabbage, broccoli, kale and tomatoes, I plant in two rows with each plant places off center from from the row over. (see the Kale pictures, which might be hard to see because they are now bushy.

Sometimes I use straw in my rows, but most of the time I don’t and hoe the weeds (It has been, so hot that I am a little behind as you can see.)

Row by Row: Turnip, Mustard, Arugula

For those who have read about my potato fiasco last year, I am back to the traditional method of digging a trench and hill up with dirt.

Ann Arbor Food

Potatoes beds and seeds

Happy Hill-ed Potatoes

I will be posting other garden designs from follow community gardeners soon.

So What am I growing?

Green beans
5 kinds of Kale
Collards
4 Kinds of Potato (Salad, Fingerling, yukons
Sweet Potato
Watermelon (baby and large)
Cantaloupe
Cucumbers (Pickling, standard, english and Armenian
Mustard Greens (Mizuna and Purple)
Arugula
Spinach (If it does not bolt)
Onions
Eggplant (Japanese and Large Purple)
Peppers (Red sweet, Cayenne
tomatoes (Not sure, I inherited some of Project Grows plants…20 plants)
Radish Three Kinds (breakfast, red ball, diakon)
Turnips (Big and white Japanese)
Kohlrabi
Broccoli
Cabbage
Winter Squash (Butternut, Buttercup, acorn)
Flowers (Mix)
Herbs (Parsley, rosemary, thyme, hyssop, basil,
Giant Snow Peas (If they grow in this heat)
Beets
Corn
Chard
Celeriac
Radicchio
Carrot

My Garden. It goes all the way up the hill 25 x 60

Ann Arbor Food

Kale: Dino, White, Red Russian, Green, and Curly,

Project Grow Potluck Plus Michigan Hen of the Woods/Maitake Mushrooms

Ann Arbor Food Here is the meal from my Project Grow Potluck. It was at the Leslie Science Center, and held once a month. The meal is always good because we are all gardeners and that means that we use fresh veggies from our garden.

Long time gardeners usually figure out something good to do with their veggies out of necessity. I had a ton-o-yellow summer squash and use this opportunity to unload it on others.

I made a simple squash curry, which worked well with the mushroom rice someone brought.

There is a wild mushroom class in town that I wanted to take, but I forgot about it and missed out. It is only offered once a year, but someone at the potluck, scored a freezer full of The Hen of the Woods – Grifola frondosa – Maitake. He gave me a huge mushroom. I have pictures below, but Please Note: Never eat mushrooms in the wild unless you are a 100% sure what they are. Kind of, or mostly sure does not cut it in the world of wild mushroom eating.

 

Ann Arbor Food

Ann Arbor Food

Ann Arbor Food

Brian’s “Unload your extra summer squash on your friends at a potluck” recipe:

Ingredients

All of the zucchini and yellow squash in your house/garden (or 5-15 medium size squash or more)

1 onion, medium dice

1 red pepper, medium dice

3 cloves of garlic, minced

1-2 Tbsp of olive or veggie oil

1 pint of heavy cream or a can of coconut milk

Juice of 2 limes

1 Tbsp curry powder (or more to taste)

1 tsp of smoked paprika (optional)

Fresh Basil, cilantro, or parsley to garnish

salt and pepper to taste.

Half and seed the summer squash. If using huge zucchini, use only about a half inch from the skin, leaving the seeds for the compost. Cut the squash into half inch cubes, or about. You should have a big bowl of squash. In a saute pan, heat the oil. Add the onion and cooks for a few minutes. Add the pepper and cook for a few minutes more. Add the garlic and cook for a minute. Depending if your pan is big enough to fit the squash, add the squash and the rest of the ingredients, cover and saute till the squash is tender, but not soggy.

If you have too much squash, transfer the onion, peppers, and garlic in a large baking pan. Add the squash, the cream or coconut milk, the curry powder,paprika and lime juice. Put foil over the pan and roast on high, 350-400, till the squash is tender.

Add salt and pepper and garnish with fresh chopped basil.


Upcoming Events

I teach cooking classes, attend many local food events, and I am working on organizing foodie diners out.

Up Coming Local Food Events:

Ongoing: Friday mornings at Selma: Jeff McCabe and Lisa Gottlieb host a friday morning breakfasts from 6:30-10:00am at 722 Soule Blvd.
For more info email: lisagottlieb@hotmail.com