Asparagus! 04/29/2010
 
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.

Our first asparagus shoot.

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The foundation for the green house at LVR high shool.

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Comments

Rob Edwards
05/01/2010 19:53

Hey Katherine!!This is my first time on a blog...not as complicated as I thought! Good on you for your Asparagus crop. The patience of waiting three years for the first fruits of your labour is testament to the inportance you place on what you are doing and also your obvious love of the finnished product. And I know those you are helping to learn about local food production appreciate what you are doing- they get it which is more than I can say about my generation!
Have to tell you a bit about what I am doing in my retirement years. Just built our own greenhouse on a farm about 3 miles from our house. Lifelong pursuit of trying to grow Montreal Melons (please google for history).Came close about three years ago but this will be the year! Also germinating Saskatchewan watermelons and a few other local types. Have you ever heard of Bean Trees...have a bunch of them going. Different coloured carrots to keep Emily,Madison and Rhys enthralled with the process(now 4,2 and almost 1). Peppers, french radishes and sunflowers round out the first crop. With three cows on this farm visits from Shawnigan Lake to get fresh milk ( butter and cheese production planned) and feed carrots when we pick strawberries and rasberries for dinner hopefully will help all the family understand where our food comes from and how important and fragile our local food resources are.I just completed a bee keeping course and the farm has a fellow who runs 9 hives on it. Hope to hang around and "mentor" with him before getting my own hives. Bees cannot be learned by an "urban farmer" in a four day course.
Will let you know if all the plans for the summer come to pass. 60% of them fulfilled would be great. Please send pictures of your garden. You make me proud! R

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urbanrootsgarden.com, “Urban Roots,” a ‘how-to’ inspirational documentary on urban vegetable gardening. Three dynamic gardeners are profiled who share their personal stories on living a more self-sustainable lifestyle. They provide tours of their garden while discussing practical information on how to grow specific crops. The gardeners cover the basics from preparing soil to harvest, provide new ideas on veggies to grow, and discuss raising chickens in the city. The documentary was filmed entirely in Nelson, profiles Nelson gardeners and features the music of Adham Shaikh. The running time of the film is 40 minutes.