Community gardeners estimated on average that they save up to $15 per week on their grocery bill by growing some of their own food, and some gardeners reported saving $50 or more per week. For those of you wondering how to maximize your garden space to save the most money, check out this three part blog.
Read MoreWe’re implementing a new sliding scale for community garden plot fees in 2020, which means annual fees are changing for many of our gardeners. Although eliciting some initial groans, there’s a number of reasons for this change. The most important is that it allows Garden City Harvest to stay committed to providing places and opportunities for everyone to access healthy and fresh food regardless of income, ability, or means.
Read MoreLong time CSA member, Molly Bradford, invited us into her kitchen for a lesson on one of the essentials of putting up food, blanching and freezing. She used carrots as an example, but you can blanch green beans, greens (kale, chard, spinach, collards. . . ), squash and more. Times vary on the length of time for each veggie. Check google for the right time for whatever veggie you are cooking.
Read MoreArticle by Marnie Craig, Northside Gardener. A wonderful look into the Northside garden and the people that make it.
Read MoreA friend of mine came home from the PEAS Farm Pumpkin Party with four heads of garlic. She proudly told me that she was excited that she had gotten them, and that the price was amazing!
My first thought was: why didn’t you buy more?
Read MoreFall is here, and with it comes those fall veggies you know and love--cabbage, carrots, beets, potatoes, onions, rutabagas, winter squash. As the veggies pile up, you might be wondering what to do with all of it. The nice thing about fall produce is that a lot of it is meant for storage, and therefore forgiving if you forget it in the back of your fridge for weeks at a time. Most of it will last deep into winter. But, if you’re looking for some fun fall projects with delicious results, maybe it’s time to dip your toes into the world of fermentation.
Read MoreThe days are getting shorter, the nights colder, and I find myself once again drawn into the kitchen willing to fire up the oven. One of the things I’m excited about cooking in the oven is winter squash. Here at the PEAS Farm, it’s the start of winter squash season and we are busy pulling out truckloads of squash from the fields for our CSA and the Missoula Food Bank.
Read MoreMSU Extension confirmed white rot on a garlic sample at our ASUM Community Gardens last month. I spoke with their horticulture specialist and their plant disease diagnostician to better understand how worried we should be, and most importantly, what it means for community gardeners and the future of our garlic growing.
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