Photos by me. Taken on my phone.
Yesterday we were lucky enough to spend half the day at the Seeds at City Urban Farm on the San Diego City College Campus. I’ve now been to a couple of talks at this location and I must say, it is a truly wonderful urban garden. Right there in the middle of the city is this lush paradise full of edible plants and teeming with insect and bird-life. Being a Saturday, it was also teeming with volunteers for the morning. It’s a very inspiring place to be on one of our typical sunny days.
The subject of yesterday’s talk was: Planning Your Winter Garden. The climate in San Diego is perfect for growing food all year round. In fact, more food can be grown here in the cool season than during the summer, so there is really no excuse to let our garden be unproductive for half the year.During the talk, we were exposed to the diversity of crops that are possible to grow during our mild winters, and we also learned the basics of biointensive gardening as we prepared a vegetable bed on the farm.
Like most people, I learn best by talking to people and seeing it in action, so I love that there are so many wonderful people in San Diego who are willing to share their time and knowledge.
Yesterday’s presentation was by Paul Maschka. He was recently selected by Kashi as a Grains of Change Community Leader . You can watch a video of him filmed by the Sundance Channel at the Seeds at City urban farm.
Planted: Sowed seeds of Broccoli, Spinach and Collards.
Harvested: Because we’ve been away from home so much, we have a big lull in our garden at the moment. It would have been great to have the crop rotation in, but with noone to manage the slugs, it would have been a waste to get seedlings started while we were gone. Having said that, we still have a little food being produced, mostly Cherry Tomatoes, Basil, Cayenne and Jalapeno peppers.
Preserved: Basil as pesto.
Waste Not: Green waste collection has recommenced in my workplace and I think everyone has been saving bucketloads for me. It feels good to divert all that waste from landfill and turn it into compost.
Build community food systems: Helped some friends with ideas for cool-season vegetables to grow.
Eat the food: Finally cracked open the Apple Liqueur I made in late August. It’s delicious and because it was sitting so long this time, it seems more alcoholic that the last batch. We are enjoying Cherry tomatoes which Brendan proudly grew from seeds he’d saved.