September 2007 Newsletter
To read the full newsletter, please see: http://www.kitchengardeners.org/newsletterseptember07.html
Dear Kitchen Gardener,
I hope you're either enjoying or planning bumper harvests. We
harvested a great crop of participation and awareness raising at this
year's Kitchen Garden Day celebration and have put together
a short video to share some of what happened that day.
While it'd be nice to bask in
the warm glow of those harvests, October is too busy a gardening month
to kick back. In Maine, there's
pesto and
sauerkraut to be made, squash to be cured, apples to be picked, and
tomatoes to be canned or frozen. October also offers some of the
crispest, best-tasting salads of the year just ready to be
cut, rinsed, and
spun. Garlic traditionally goes in the ground on or around
Columbus Day, but that day seems to be slipping back a week or two in
our brave new, globally-warmed world.
October's also a month for
adding new life to tired beds through the addition of compost. For
those of you who don't have a heaping pile of chocolate cake-like
compost to dig into, autumn's a great time, the best time in fact, to
start a new pile using all those vines and stems that have stopped
delivering, fallen leaves, and the lush, nitrogen-rich grass clippings
that suburban lawns so effortlessly produce in the fall.
The fall is also the best
time for planning and starting new garden projects. Last week, I
paid a visit to the French School of Maine to help them identify a site
for a new "potager". Monsieur le Directeur and a
group of professeurs directed me to a rolling,
field available for the school's use just a three minute's walk from the
school. I felt a bit envious glancing over the grassy expanse,
doing quick math in my head at all the food that such a large plot could
generate. While the field was gorgeous and had very tall weeds
(usually a reliable sign of soil fertility), I urged them to scope out a
spot closer to the school. What holds for home gardens holds for
school gardens too: the closer to the kitchen, the better.
We ultimately chose to site
the new garden in a high profile and high traffic spot right in front of
the school. Not only is it the best spot in terms of sunlight and
promixity, but it sends a strong message that health and good food are
high on the school's agenda. Once they've got their potager
dug and their systems in place, they can consider turning the larger
piece of land into a true farm capable of supplying their cafeteria.
This experience and some
others I've been a part of recently have got me thinking about where our
schools' priorities are now and perhaps ought to be. A few years
back, Maine boasted being the first state to prepare its children for
the "information age" by
providing every 7th
and 8th grade student and teacher with a laptop computer.
Several years into the program, it's amazing to see how comfortable and
skilled Maine's young people have become with this important tool.
This, of course, got me
pondering new "firsts" for Maine and other forward-looking states or
regions, in the US or abroad. Which state or region will be the
first to prepare its students for the coming "ecology age" by mandating
that every primary or intermediate school in its area have an organic
kitchen garden and age-appropriate garden curriculum? Surely,
there is no better way to teach health and healthy eating than to engage
young people in the process of heathy food production.
As with the laptop initative,
such an idea would surely encounter resistance, but what revolutionary
idea hasn't?
Wishing you a delicious
October,
PS: It's still not too late
to win your chance at over $1000 in prizes through our
Grow-Off Show-Off Contest, but the clock is ticking. As an
added bonus, the first 50 entries automatically win a free subscription
to Mother Earth News. Deadline for entries is November 1st.
Note sure what you can enter, then see
here.
|
OregonWines.com: Cycle Oregon Wine Country with Eola Hills
For Immediate Release
Contact Rich Washburn
503-623-2405
rich-washburn@eolahillswinery.com
(Rickreall, Oregon) - Right in the heart of wine country, Eola Hills Wine Cellars has long been a popular stop for cyclists who enjoy the miles and miles of desolate back country roads, covered bridges, ferry crossings, and the dozens of beautiful vineyards that dot the landscapes. Of note, this is somewhat of a unique and emerging trend as noted in a June 11th New York Times article featuring Eola...
|
|
Everyday Menus: No Cook Recipes
Comment This Article
Refer it to Friend