Three springs ago we planted asparagus crowns and since then we have watched them grow into big fern like bushes, not anything like what you would think an asparagus plant would develop into. At long last, the third spring has arrived and we have begun harvesting the shoots. The shoots are growing several inches a day, so I've been watching carefully to cut them before they get to big. I angle a knife into the dirt to cut the shoot below ground level. Slice, pluck and eat! My favorite way to eat asparagus is to bake it with freshly grated Parmesan cheese with a little salt and olive oil.

Last week I filmed a high school group constructing a greenhouse. On the day I was there they were pouring concrete. The idea is to educate the kids so that they learn food growing skills that are in line with the hundred mile diet. Who knows what the price of oil will be when they are middle aged? They closer they can grow food to home the better. They seemed to think their project was cool and that they were learning valuable life skills. They were working hard and I am impressed with how seriously they are taking it.
 
The cover story of the West Kootenay Weekender this past weekend features the work I am doing with Urban Roots, and extensive gardening w Christof Martins. I cover the basics of gardening by speaking from my own 3 seasons of gardening experience and Christof discusses season extension techniques such as cold frames. If you want to pick up some useful, easy to follow tips on getting started with gardening, you can download the article from my home page.