Watering Tips

April 9, 2012
by garden
2 min read

Thanks to Walli for sharing these watering tips.

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Hi All,

Since we may well be headed for a very dry summer, we thought we’d share some watering techniques that help build health root systems and enable plants to survive drought better.

Watering every day is not a good idea, no matter the weather!!  If you water every day, roots stay near the surface and this does not make for very strong plants with a healthy root system. If you stick your finger in the soil and go about an inch down and there is water there — no reason to water!

In warm weather, water in the morning to give plants a chance to drink up before the hot sun or strong winds evaporate the moisture. This protects plants from wilting in the afternoon heat, too. In a prolonged drought, cover more sensitive plants with a shade cloth to limit midday transpiration, suggests Cado Daily of the University of Arizona Cooperative Extension. If you can’t water in the morning, try for late afternoon,  but not too late; the foliage should have time to dry before the sun goes down so it doesn’t develop fungal diseases.

Seeds and seedlings demand moisture close to the soil’s surface, but more established plants need deep watering to develop roots that will find water in the subsoil when drought strikes. Just be careful not to overwater! You want soil that’s damp but not soggy down to 5 to 6 inches below the surface. In waterlogged soil, roots are deprived of oxygen and may lose the ability to take up water. If your plants’ foliage begins to brown at the edges and fall from the plant, you may be overwatering.

More here
http://www.organicgardening.com/learn-and-grow/water-well

Thorough but infrequent watering encourages plants to develop deeper root systems, giving them inbuilt drought protection. This works for lawns as well as for garden plants. Watch the weather. Rainfall is a free and easy way to water your garden.

http://www.derm.qld.gov.au/waterwise/gardening/pdf/garden_water_tips.pdf 

Thanks you.

Sincerely,
W104th Street Garden Steering Committee

Gardening Classes at Riverside Farm

April 4, 2012
by garden
1 min read

Thanks to Walli for finding these course opportunities at Riverside Farm, East 29th Street at the East River.

Preparing planting beds, seeding and transplanting

Description: Learn how we get soil ready for planting and when to direct seed vs. starting plants ahead of time for transplant. Time: 9am – 12pm Dates: March 31, May 12, June 23

Plant Maintenance: Watering, feeding, mulching, pruning and weeding

Description: Here we’ll show you all the basics and teach best practices for successful growing. Time: 9am – 12pm Dates: April 14, May 26

Composting

Description: Learn how we turn kitchen scraps and farm trimmings into healthy soil for our plants. You’ll learn the basics and how to start your own systems. Time: 9am – 12pm Dates: April 28, June 9

2012 Season Opening – Meeting Minutes 3/18/2012

April 1, 2012
by garden
4 min read

Welcome to a new year of gardening. Our opening meeting was held on March 18 at the Schneider Apartments, a lovely potluck meal starting us off for a lively meeting.  Here’s what we discussed.

Financial Statement: A financial statement was distributed. The closing balance of the garden as of March 18, 2012 is $7,353.85.

Calendar: A calendar of workdays and tentative garden events was distributed.

Committees: Several committees reported in with updates.

GreenThumb representative, Melissa Glowski, discussed the role of GreenThumb and upcoming GreenThumb workshops.

Tuesday, April 3, 2012
Raised Bed Skillshare
5:30 p.m. – 7:00 p.m.
FiveStarCommunityGarden,Manhattan
250 West 121 Street NY,Manhattan

Saturday, April 21, 2012
GreenThumb/Grow to Learn Spring Supply Giveaway
11:00 a.m. – 3:00 p.m.
GreenThumb Compound,Queens
QueensPlazaSouth & 10th Street, Queens

Saturday, April 21, 2012
Grant Writing Tips & How to Build a Tree Fence
12:00 p.m. – 4:00 p.m.
Jardin de la Roca/ The Rock Garden,Bronx
160 Elton Street,Bronx,NY,Bronx

The Maintenance committee discussed needed repairs to the gazebo. Repairs, including replacement of the outer boards and painting, will begin in April. Structural beams are sound and stairs and lattice are in good condition. Frank will purchase lumber for repairing the gazebo and will pick up extra 2x12s to replace those in plots with damaged boards. Paul offered to accompany Frank to Home Depot.

In addition the status of the East Wall repairs, the committee noted that the gate has pulled out of the capstone, creating a hazardous condition. The owner of the building to the east of the garden is responsible for making repairs. GreenThumb will need to be involved. Kevin offered to check with the building owner and Melissa will check with GreenThumb.

The maintenance committee will also replace the compost platform.

The Compost committee received some money last year through a grant, which we can use to purchase smaller barrels for compost drop-off/collection. Jean Jaworek explained how compost works and requested that members remember to crank the compost barrel during their monitoring hours.

The Events committee is seeking volunteers to serve as committee chair. Kim Maitland, who handles requests for special events, gave an update on rules for hosting events. Noreen Whysel will update the events request form to include the rules and post it to the garden website: http://www.west104garden.org/. Julia Supelveda offered to plan a Spring flea market in the garden, which will be held on May 5. Look for additional information shortly.

The Grants committee should be revived. A member noted that the garden could use better controls on spending and more events for fundraising so that we have a sustainable future. If anyone is interested in serving as chair for Grants, contact the steering committee at w.104.garden@gmail.com. There are a few interesting opportunities, including a mini grant from Change By Us

Monitoring Chair, Walli Raninger, provided signup sheets for garden monitoring positions. Each garden member is responsible for two days of monitoring so that our garden complies with of Green Thumb’s open garden hours requirement. If you have not yet selected your two dates for monitoring, please contact Walli at monitoring104@gmail.com for a list of available dates.

A new member, offered to set up a Google Group for Member communications. Please look for an invitation to join this group. Although it will be an “opt-in” group, we strongly encourage all members to join so you can receive announcements and stay in touch with goings-on at the garden.

Kevin Lee chairs the Water Barrel committee and requested that members contact him at klee94@gmail.com, if you would like to learn how to do it.

The West Garden requires volunteers to join the committee. Please contact Suzanne Charle at suzcharle@gmail.com for information.

Plot Assignments: A plot map with a numbered list will be posted inside the east and west sheds.

New Business: A new member, Carly, who is an entymology PhD student, suggested starting a beekeeping hive. The Steering Committee suggested doing some research first before bringing it to a member vote.

Steering Committee: An election was held for New Steering Committee members. Congratulations and thank you to all for stepping forward.

Caroline Clark
Christine Farrier
David Kaplan
Ann Levin
Dinorah Matias
Katy Pederson
Sumana Raychoudhuri
Noreen Whysel

Next Workday: The next workday is Saturday, April 7.  An orientation for new members will be held on this date to go over the rules as well as tour the garden. All members are requested to attend each workday. If you cannot attend, please contact the steering committee at w.104.garden@gmail.com to request a make up assignment.

2012 Opening Potluck Brunch

March 11, 2012
by garden
2 min read

Since it looks like we aren’t going to have a winter after all, let’s plan for spring! The first meeting of the 2012 season for the West 104 Garden will take place on Sunday, March 18, at the Schneider Houses, 17 West 102nd Street, from 12 to 3 pm.  Time to catch up with gardeners you haven’t seen for a couple of months and think happy thoughts about the warm months to come.  This will be a Pot Luck lunch, as usual, so start thinking about what you want to bring.

Meeting and Potluck Brunch
Sunday, March 18, 1-3 PM
Schneider Houses, 17 West 102 St.
North side if the street, between CPW and Manhattan Ave.
We meet in the community room in back and to the right of the lobby.

We are looking forward to seeing you all and meeting new members.

**Important**
Steering Committee Election

If you would like to serve on the Steering Committee, please let us know and we will put your name on the ballot. While GreenThumb does not have a minimum required number for the steering committee, we have found that the five or six people we have had over the past couple years is not enough. At this time not all committee members are returning, so please step forward if you think you can help out.

See you all next Sunday!

W104 Garden Steering Committee

Salon Salon

December 10, 2011
by garden
1 min read

Come join us for Salon Salon on December 12th – an early evening event with a focus on community, art and gardens.

Program

6pm: A welcome to all by Nicole Jones/ Three Dimez & a Quarter salon – 212 222-7768. 18 W. 103rd St., New York, NY 10025

and Anna Lise Jensen/A Lot (of Possibilities) – www.SpaceAllOver.org

6:15pm: artist Alyssa Casey – www.alyssacasey.com/ – introduces her project of making paper from community gardens.

6:30pm: Ustream conversation on salons, community gardens and art –  click here at 6:30pm on Dec. 12th: http://www.ustream.tv/discovery/live/all?q=SpaceAllOver

7pm: Anna Lise Jensen will lead guests to the W. 104th St. Garden (half a block away) and an evening view of Morse Garden, an art installation by Robert Salanda – www.iscp-nyc.org/events/archive/iscp-talks/597/683.html

Salon Salon

PS: great news: Petra Valentova, who showed her Duck proposal at WinterSpace in 2010 and performed Disaster Cookbook in the gardens, has just been awarded a Queens Council grant to realize Duck in a Long Island City community garden.

LIC Duck

cell: 212 865-2108

www.SpaceAllOver.org

End of Season Reminders

November 20, 2011
by garden
1 min read

This is a gentle reminder to all our gardeners to get out to Garden and clean up your bed and the area around it.  It is November.  Unless you are growing winter crops, the season is over.  Plant and other materials should be removed as appropriate.

Also, a big thanks to those who turned out for the optional work day on November 19.  Many tasks were completed to get the garden in shape for the winter.

Can you pick up garden supplies from Green Thumb?

Gardeners:  please respond to this email or contact a Steering Committee member if you can pick up sullies from Green Thumb at the winter give-away on Saturday December 3 in Queens.  Here is the link that provides hours and directions.  We need snow melting materials and black garbage bags, so the person who does this will need a car.

http://www.greenthumbnyc.org/newspdf/WinterProgramGuide201112.pdf

The Steering Committee

Optional Workday Saturday November 19

November 15, 2011
by garden
1 min read

Gardeners are invited to attend an optional workday in the West 104 Garden this SATURDAY, NOVEMBER 19, starting at 10 a.m.  We will be doing tasks designed to get the Garden ready for the winter. If you missed a previous mandatory workday, this is a chance to do make-up work.

The Steering Committee

Green Tomato Soup with Bacon & Brioche Croutons

November 14, 2011
by garden
2 min read

 
4 tablespoons unsalted butter
1 medium onion thinly sliced
1 teaspoon whole coriander seeds
2 garlic cloves, finely chopped
3 pounds green tomatoes, cored and roughly chopped (about 8 cups)
2 cups chicken or vegetable stock
1 1/4 teaspoon kosher salt, more to taste
freshly ground black pepper
4 ounces sliced bacon
2 slices brioche, cut into 1/2 inch cubes, about 2 ounces
1/3 cup creme fraiche (optional)
2 tablespoons fresh chopped dill
1 tablespoon honey or to taste
 
1. Melt butter in a large pot over medium high heat. Add onion and cook, stirring occasionally until translucent, about 5 minutes
2. Meanwhile lightly crush the coriander, either with mortar and pestle or side of a knife.  Add it to pot along with garlic and saute for 3 minutes longer.
3. Stir in tomatoes, stock, salt and pepper. Bring to a boil: immediately reduce heat to medium-low and simmer soup until tomatoes have fallen apart, about 30 minutes.
4. Meanwhile fry bacon in a skillet until crisp. Use a slotted spoon to transfer bacon to a paper towel lined plate. Return skillet to medium  heat. Add brioche to bacon fat in pan and toss to coat well. Toast, tossing occasionally until croutons are golden, about 5 minutes. set aside.
5. Using an immersion blender (or pureeing in batches in a regular blender) puree soup until smooth
6. Return soup to medium heat and stir in creme fraiche if desired, dill and honey. Cook until heated through, 1 to 2 minutes. Taste and add more salt or honey or both if desired. Ladle soup into individual serving bowls, crumble bacon over top and garnish with croutons.
 
6 servings
 

​Scalloped Green Tomatoes

November 14, 2011
by garden
1 min read

*from “The Gift of Southern Cooking”
(for 4 – 6 servings)
By Edna Lewis and Scott Peacock
 

4 large green tomatoes, washed, seeded, and cut into ½ inch pieces
1 small onion, finely chopped (1/3 cup)
1 teaspoon finely minced garlic
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon granulated sugar
1 teaspoon dried thyme
¼ teaspoon freshly grated nutmeg
3 slices white loaf bread, crusts removed, cut into ½ inch cubes
7 tablespoons unsalted butter, melted
 
Preheat the over to 375 F.

    Put the green tomato pieces, onion, garlic, salt, pepper, sugar, dried thyme, and nutmeg in a large nonreactive bowl, and toss well to distribute the onion and flavorings.  Scatter the bread cubes on a baking tray, and drizzle 4 tablespoons of the melted butter over them.  Toast them in the over until they are golden brown, about 8 -12 minutes.  Add the toasted bread cubes to the tomatoes, and toss.  Turn everything into a buttered 9 by 9 inch nonreactive baking dish, and place a piece of parchment paper directly over the surface.  Cover tightly with foil, and bake for 40 minutes.  Remove the cover and bake 10 minutes longer, basting if needed.  Serve hot.

Lamb or Veal Shanks Braised with Green tomatoes

November 14, 2011
by garden
3 min read

*from “The Gift of Southern Cooking”
​(to serve 4 people)  by Edna Lewis & Scott Peacock
 
4 lamb shanks, about 1 pound each, or veal shanks
Kosher salt
1 teaspoon freshly ground black pepper
3 teaspoons dried thyme – 2 for the meat, 1 for the braising vegetables
4 tablespoons (1/2 stick) unsalted butter
2 large yellow onions, cut into ½ inch dice (about 3 cups)
1 stalk celery, thinly sliced (1/2  cup)
1 medium carrot, diced (1/2 cup)
1 tablespoon finely chopped garlic
3 medium green tomatoes, cored and cut into ½ inch chunks (2 ½ – 3 cups)
3 bay leaves
½ cup white wine
1 cup Chicken Stock or water
 
Preheat the over to 325 F.

    Rinse the shanks well, and pat them with paper towel until completely dry.  Trim the shanks of any excess fat, and rub 1 tablespoon salt, the pepper, and 2 teaspoons of the dried thyme into them so they are well seasoned.

    Heat a large sauté pan over high heat, add the butter, and heat until melted and bubbling but not colored.  Place the shanks in the pan and cook, turning on all sides, until deeply browned all over.

    Remove the browned shanks from the pan, and transfer them to a baking dish just large enough to hold them.

    Pour off half the fat from the sauté pan, then immediately add the chopped onions, celery, and carrot.  Sprinkle on 1 ½ teaspoons salt and the remaining dried thyme.  Stir well to distribute the seasonings and cooking fat.  Using a wooden spoon, dislodge any caramelized bits from the sauté pan and stir them into the vegetables – the moisture released by the sautéing of the vegetables will help to facilitate the deglazing.  Continue sautéing the vegetables until they begin to brown – about 10 minutes.  Add the garlic, green tomatoes, and bay leaves, and stir well.  Cook for 2 minutes longer, and pour in the wine and chicken stock.  Bring to a full boil, and cook for 2 minutes.  Remove from heat, and taste carefully for seasoning.  Adjust as needed with salt and pepper.  Spoon the vegetables over the shanks, and place a piece of parchment paper directly over them.  Cover tightly with a double thickness of aluminum foil, shiny side down.  (Don’t omit the parchment; the acidity of the tomatoes in direct contact with the foil could impart a metallic flavor.)

    Cook on the middle rack of the preheated over for 1 ½ hours, or until a paring knife inserted into the thickest part of the meat pierces and releases easily.  Remove the foil and parchment and cook, basting occasionally, for ½ hour longer, or until the shanks begin to glaze and take on a rich, caramelized color.  Remove from the over and spoon off any visible fat.  Taste the vegetables and sauce carefully, and adjust seasoning if needed.  Serve the shanks hot with the braising vegetables spooned over.