Kilbourn Park Organic Greenhouse and Community Garden

Garden Buddies 2009

Garden Buddies at Kilbourn Park

3501 N. Kilbourn

 

Saturday, November 7 from 10 – Noon

Programming for children ages 2-6 years

$5 per child

Pre-sale tickets are available now at Kilbourn Park .

 

Let’s celebrate the coming winter at Kilbourn Park through hands-on exploration of leaves and seeds from the garden. Activities will include creating a leaf journal, papermaking, edible sprouting necklaces, storytelling and more. Hope you can join us for this fun family event that brings the garden inside for the winter!

  

2009 Fall Organic Gardening Series

"Green fingers are the extension of a verdant heart."  --  Russell Page

Basics of Organic Gardening with Kirsten Akre of Kilbourn Park Organic Greenhouse

Saturday, September 26 from 10 am – Noon in the greenhouse

Class fee: $20, pre-registration is suggested

This class will cover the basic principles of organic gardening and how you can apply them in your garden this fall and beyond. We will discuss the importance of soil as well as encouraging diversity both above and below ground in your garden. Methods discussed will include mulching, crop rotation, cover crops, and companion planting.

 

Making Compost Teas with Christine Nye of Shedd Aquarium

Saturday, October 10 from 10 am – Noon in the organic greenhouse

Class fee: $20, pre-registration is suggested

Christine Nye has been using compost teas at the gardens of the Shedd Aquarium for 16 years with great results. Come learn more about soil biology, the benefits of natural fertilization methods, and how you can apply this technique in your own garden.

 

Composting Basics with Bill Shores of Shores Consulting

Saturday, October 24 from 10 am – Noon in the organic greenhouse

Class fee: $20, pre-registration is suggested

 Composting is the basis of organic gardening. Learn how to reduce waste and produce high quality compost in your own backyard, deck or basement. This class will discuss and look at a variety of options for producing compost from leaves, garden trimmings, food waste, cardboard and paper and more. Learn about vessel composting, passive composting, worm composting, hot and cold piles and the science of composting so you can become a compost expert and share your knowledge with your friends and neighbors!

 

Fall Perennial Care and Pruning Basics with Laury Lewis of Foliage Fantasies

Saturday, November 14 from 10 am – Noon in the greenhouse

Class fee: $20, pre-registration is suggested

The class will discuss proper pruning techniques for the fall and winter that will enhance the appearance of trees and shrubs for the following season. Fall garden clean-up will include what to do with herbaceous perennials, how to create winter interest in the garden, and as well as how to improve the soil.  This will be a hands-on program, please bring your hand pruners.

 

Organic Vegetable Gardening Planning with Anna Viertel of Chicago Botanic Garden

Saturday, December 5 from 10 am – Noon in the fieldhouse

Class fee: $20, pre-registration is suggested

Anna Viertel will guide you through the process of planning and starting up your vegetable garden from scratch - or making an existing garden even more productive - through low cost, sustainable methods.  She will discuss planning and design for long-term productivity and sustainability, choosing raw material and conserving resources, addressing diverse soil conditions and building raised beds.  For those gardening in cramped lawns or tiny courtyards, Anna Viertel will discuss tips on maximizing alternative spaces including using containers, good soil management with high yield/intensive planting designs, and choosing varieties well suited to your conditions.

 

To register for these classes, call the greenhouse at 773-685-3359 and leave name, class name, and your phone number or e-mail for confirmation. 

2009 Harvest Festival!

"For man, autumn is a time of harvest, of gathering together.  For nature, it is a time of sowing, of scattering abroad."  --  Edwin Way Teale

Harvest Fest at Kilbourn Park Organic Greenhouse

Saturday, September 12^th from 1 pm - 4 pm

 

Come join our celebration of the summer garden and its bounty at Kilbourn Park Organic Greenhouse!  While visiting our gardens, you can enjoy hands-on crafts, gardening demonstrations to make the most out of fall, cooking demonstrations at 3 pm by chefs from Julius Meinl, and learn about endangered plants through an art installation.  We also encourage you to relax those gardening muscles with yoga and listen to music by a new community theater company coming soon to our park. This is a free family friendly event.

Book Club - June 10

“Teachers who inspire know that teaching is like cultivating a garden, and those who would have nothing to do with thorns must never attempt to gather flowers.”  --  Anonymous

Join us for an evening of inspiration.  The first book in our reading series is Alice Waters' Edible Schoolyard: A Universal Idea.  Our guest speaker will be Sarah Elizabeth Ippel from the The Academy for Global Citizenship.  Learn more about the school's own edible schoolyard and their connection to a school in Africa.  This is definitely an evening to chat, share ideas, scheme and dream.

Wednesday, June 10

7:00pm - 8:30pm

Fee - $5

Bring a sack dinner or food to share if you wish.

To get you in that garden / cooking mood, here is a fab recipe from one of our community gardeners:

tabasco tickle  ®

90            Fresh Tabasco Chili Peppers                        fine diced

8         8    Cascabel Chili Peppers                        dried and ground

2             Chilpote’ Chili Peppers                                      “                        “

4          Pulla Chili Peppers                                “                    “

12            cloves fresh garlic                                    diced and crushed

 1.5c            Distilled Vinegar

  .5c            Rice Vinegar

 .25c           Dark Sesame Seed Oil

 .25c           Virgin Olive Oil

 .5tsp           Balsamic Vinegar

2tsp           Kosher Salt

2tsp           Cumin Seed                                              roasted then ground

2tsp           Coriander Seed                                         roasted then ground

2tsp           Fennel Seed                                            ground

25           Dry Sage Leaves                                          ground

 4           Sun Dried Tomatoes                                     fine diced or ground

 2           Star Anise                                                   ground

 

Use fresh chilies if available and fine dice. If only dried, grind to a fine powder.

Add to the oil and vinegar blend.  For the spices fresh grind whole seeds.

Note: Roast Coriander and Cumin whole in small fry pan till just smoking prior to grinding to increase flavor.  Fresh Herbs of course may be substituted

Final quantity is 3.5 cups in volume.  Can be stored at room temperature for 4-6 months or refrigerate after 3day minimum blending phase.

·     © Copyright 1998 the R&D Unger Kitchens

·     ® Tabasco Tickle is a registered trademark of Rj Unger

organic plant sale 2009 update!

This is the updated, complete veggie, herb and flower list!  Make sure to mark your calendar. The Annual Kilbourn Park Organic Greenhouse and Community Garden Plant Sale is May 16 and 17 from 10am to 3pm.   Register with 30 Boxes in the upper right corner of this blog to receive an emailed reminder.  

This is a CASH ONLY event.  

Our Half Price Sale will be Wednesday, May 20th from 5 - 7:30pm.  

Support Friends of Kilbourn Park Organic Greenhouse! During the plant sale, Friends of Kilbourn Park Organic Greenhouse will host a bake sale and at a different location sell bags of compost and straw. The funds raised at these sites will go directly to improving the greenhouse. Last year, we raised enough funds to install 4 banks of seedling lights and to build a large cold frame for this year’s sale. This year, funds will support the installation of 4 more banks of seedling lights, a pump for the rain cistern to water the seedlings and gardens, and if we raise enough funds we will begin to install greenhouse fans to improve air circulation. Our next goal…is to get a new greenhouse roof!

Help us recycle.  Please bring your own plastic flats or cardboard boxes to hold your plants. If you have extras from last year! Great. Bring them to share with other shoppers.

After the sale, return your plastic flats so we can use them again at next year's sale. We constantly strive to be more sustainable and one way we do that is by reducing waste.

Bring your flats to the patio on the south side of the greenhouse, there will be a clearly marked space for you to leave them during our Open Garden hours on Wednesday evenings from 5-7:30pm and Saturday mornings from 10 to noon.  Or better yet, bring them when you come to one of our upcoming events!

Flowers

Name	Variety	Description
Alyssum	Carpet of Snow	Great-smelling white flowers.
Calendula	Alpha	Early to bloom.Orange blooms of many sizes
Marigolds, African	Crackerjack Mix	Large fully-double orange, gold & yellow flowers.
Marigolds, French	Aurora Yellow Fire	Double yellow flowers inset w/red flames.
Marigolds, French	Brocade Mix	Ruffled double flowers in rust, yellow, orange & red.
Marigolds, French	Tashkent	Deep maroon-red petals w/frilly edges & yellow centers.
Nasturtium	Alaska Mix	Variegated foliage w/edible tangy yellow & orange blossoms.
Nasturtium	Empress of India	Dark green leaves w/brilliant crimson-scarlet flowers
Nasturtium	Jewel Mix	Bushy variety. Early free-flowering blend of colors.
Nasturtium	Tall Climbing Mix	Trailing mix. Blossoms in red, orange & gold.
Rudbeckia	Indian Summer	1995 AAS winner. Huge golden-yellow blooms. Great cut flowers.
Strawflower	Monstrosum Fire Ball	Stunning bright red strawflower. Good dried.
Strawflower	Apricot/Peach	Papery blooms in romantic colors
Strawflower	Victorian Blush	Peach papery blooms

Tomatoes

Variety	Description
BEEFSTEAK
Amana Orange	Huge light-orange fluted tomato. Excellent sweet, almost tropical fruit flavors.
Black Krim	Juicy purple tomato w/meaty smoky flavor.
Cherokee Purple	Purple fruit w/rich taste. Relatively short vines.
German Johnson	Good producer of meaty pink fruits, mild and sweet.
Italian Heirloom	Red, meaty, fat, slightly pear-shaped fruit w/complex, sweet flavors,good acidity.
Lemony	Light-yellow Russian tomato loaded w/luscious, big sweet tangy flavors.
Pink Brandywine	Pink heirloom tomato w/unsurpassed taste.
Pinneapple	Large yellow/red striped tomato w/sweet, low-acid fruity taste.
Prudens Purple	1 lb pink fruits w/good flavor, productivity & disease resistance
MEDIUM
Amish Gold	Rare tomato yields HUGE crops of 1 1/2"-2" orange tomatoes w/a sweet-tart flavor.
Black Ethiopian	Rare Russian heirloom has mahogany-bronze, plum-shaped fruit. Exceptional. PATIO
Black Zebra	Purplish w/green stripes & a rich sweet smokey flavor
Celebrity	Popular red AAS winner w/great taste.
Dona	Deep red, almost seedless, juicy tomato. Heavy producer. Disease resistant. PATIO
Garden Peach	Small 2 oz yellow-orange meaty fruit w/hint of red inside. Very mild-sweet taste.
Green Zebra	2" yellow-gold fruit w/dark-green stripes. Lime green flesh has lemon-lime flavor.
Japanese Black Trifele	Black w/greenish shoulders & meaty, lucious fruit.
Jubilee	Smooth-textured, sweet mild meaty 8 oz. orange tomato. AAS winner in 1943.
Lime Green Salad	Small plants w/lots of round, lime-green fruit full of juice & tangy flavor. PATIO
Oregon Spring	Favorite variety for early silver-dollar sized, bright-red tomatoes. Sweet and juicy.
Pantano Romanesco	Rare Roman red, slightly-ribbed & bursting w/rich flavors. Great for sauce.
Rose de Berne	Superior pink tomato w/robust rich sweet flavor.
Sophie's choice	Best extra early tomato. Red-orange outside & deep red inside.  PATIO
CHERRY
Black Cherry	Large cherry tomato w/dusky color & complex flavor.
blondkopfchen	One of the BEST TASTING cherries. Bright yellow/gold. Disease & crack resistant.
Isis Candy	1-inch round marbled cherry. Delicious sweet taste is rich and fruity.
Juliet	Sweet grape tomato. 50–80 tomatoes per plant. Disease resistant.
Peacevine	Red cherry produces clusters of sweet/tart 1" fruits.
Riesentraube	Name means "giant bunch of grapes."  Bunches of 20-35 small, oval fruits.
Sprite	Early patio tomato produces lots of red grape tomatoes w/refreshingly sweet flavors.
Sugary	2005 AAS Winner produces scads of 1" pinkish-red, oval tomatoes. Patio
Sungold	Exceptionally sweet, bright tangerine-orange cherry tomatoes.
PASTE
Amish Paste	Ultimate sauce type red tomato with wonderful flavor & production.
Long Tom	Up to 9" long meaty, red paste tomatoes w/few seeds.  Crack resistant
Russian Big Roma	Perfect sauce tomato produces lots of huge (2 x 4"), deep red, fruits. Disease resistant.
Speckled Roman	Red paste tomato covered w/orange-yellow stripes
OXHEART
Homer Fike's Yellow Oxheart	Yellow-gold, heart-shaped fruit up to 1 lb. w/meaty flesh, few seeds.
Japanese Oxheart	Prolific Japanese variety. Pink heart-shaped fruits, w/firm, thin skin & juicy flesh.

Peppers

HOT PEPPERS	Description
Ancho 211	Heart-shaped, thinner-walled fruits are mildly pungent & turn from black-green to red.
Bolivian Rainbow	ornamental w/purple foliage & flowers; very hot small cone shaped 1" fruit in many colors
Early Jalapeno	Very hot fruits mature early.
Fatalii	Fiery hot, wrinkled yellow peppers w/citrus-like flavor
Filus Blue	Striking ornamental w/violet leaves & small purple fruit
Fish	Attractive variegated fruit & leaves, hot w/full-bodied flavor
Habanero	Fiery hot pepper.
Habanero Brown	Very hot 2 1/2" long chocolate brown pepper; very productive
Holy Moly Hybrid	High yielding mild pastilla pepper w/nutty spicy flavor used in mole sauce.
Jalapeno	fiery, thick walled peppers
Jamaican Hot Chocolate	Very hot shiny brown & wrinkled haberno-type peppers; strong smokey flavor
Kung Pao hybrid	thin-walled Oriental hot pepper; tall plants loaded w/4.5" long skinny peppers
Long Red Cayenne	Prolific and hot.
Matchbox	Squat plant bears prolific upright fruit.
Poblano L	Dark green 5" peppers not too hot
Red Peter	Medium hot 4-6" long deep red heirloom pepper
Serrano de Sol	Very productive. Mild as serranos go, but plenty hot.
Thai Hot	Small conical hot peppers good dried or fresh.
SWEET PEPPERS
Cal Wonder Bell	Classic bell pepper
Carmen	Lovely fruit w/sweet flavor. Upright medium-sized plants.
Jim Nardello	Italian thin-walled 8" frying pepper.
Lipstick	Thick, juicy sweet pepper perfect for salads, roasting, salsa & cooking.
Mini Apple	Thick-walled mini bell can be eaten red or green!
New Ace	Early producer of red sweet peppers.
Round of Hungary	Ribbed, flattened fruits mature early & have thick, sweet red flesh.

Other Vegetables

Name	Description
BEET
Bull's blood	Beautiful, dark red leaves to jazz up your salad mix. Red heirloom beets.
Chioggia	Sweet Italian candy striped beets w/pink-striped stems
Red Ace	Rapid growth, sweet flavor & tenderness. The best all-around red beet.
BROCCOLI
Belstar	Domed medium-sized head. Strong, stress tolerant plants.
CABBAGE
Bilko	Napa w/large dark green heads & mild sweet taste.Slow to bolt
Famosa	Mid-season, round savoy. Tender leaves w/great flavor.
Red Express	Extra-early red. Compact plants. Good appearance & flavor.
CELERIAC
Diamante	Nutty parsley-celery flavor improved by light fall frosts.
COLLARDS
Even'Star Champion	Fast outstanding yields of tender mild greens
CUCUMBER
Marketmore 76	Dark green fruits show good uniformity. Vines vigorous throughout season.
Nat'l Pickling Cucumber	Firm black-spined dark green fruits, sweet, rarely bitter.
Suhyo Long	Long Asian cucumber known for mild burpless flavor.
EGGPLANT
Applegreen	Round light apple-green eggplant with white flesh.
Diamond	Dark purple 7" fruits w/ mild flavor.
Pingtung	Chinese eggplant w/an appealing sweetness. Light purple 11" fruits.
Rosa Bianca	Plump white & lavender Italian w/delicate flavor.
Rosita	Early, productive pear-shaped pink-lavender fruits are 6-8" long.
Swallow	Early Oriental type eggplant.  Elongated purple 7" fruits
KALE
Lacinto	Beautiful kale w/sweet mild flavor which improves after frost.
LETTUCE
Anuenue	Compact lettuce peaks in July. Crisp sweet flavor & no bitterness.
Forellenschluss	Deep green romaine w/wine-red splotches. Buttery taste & delicate texture.
Jericho	Crisp, juicy & unusually sweet romaine.
Merlot	Burgundy lettuce w/full-bodied flavor.
Sweet Valentine	Mild sweet taste. Slow to bolt even in hot dry conditions.
RADICCHIO
Indigo	Firm, medium-large burgundy heads with good flavor.
SQUASH
Black Forest	Smaller kabocha w/dark green, flat-round fruits. Orange flesh is medium dry & sweet.
Flying Saucer	Patty pan fruits. Mix of bright yellow & dark green w/dense, nutty flavor.
Honey Bear	Small round acorn squash – deliciously sweet. 2009 AAS winner.
SWISS CHARD
Bionda Di Lyon	Pale tender green leaves w/ excellent, mild flavor.
Bright Lights	Multicolored chard
TOMATILLO
Verde Puebla	Produces huge crop of sweet fruits good for salsa.

Herbs

Anise Hyssop   sweet licorice smell & long-blooming purple flowers Basil Red Rubin ornamental dark purplish-bronze basil  Basil Thai    Spicy anise-clove flavor, purple stems Basil Genovese  Authentic Italian basil flavor & appearance.  Borage   Bushy. Flowers turn blue, purple & then pink.  Catnip   Natural mosquito repellent. Chives Garden Edible plant. Lilac flowers in June & July.    Epazote   Pungent with refreshing camphor & minty overtones. Fennel Zefa Fino Bulbing type w/edible blue-green stems.  Feverfew   Fragrant bushy plant w/daisy-like white blooms good. German Chamomile   Tiny white & yellow flowers used in tea. Lavendar "Goodwin Creek Grey' Shrublike plant w/ flowers on long-stemmed spikes. Lemon Verbena   Clean, sharp lemon scent.  Lovage   Perennial herb. Leaves have a strong celery taste. Oregano, Greek   Low-growing perennial good in flavoring food. Parsley Dark Green Italian  Smooth & shiny large dark green flat leaves.  Rosemary  'Shady Acres' Tender flowering perennial Thyme, German   Creeping low-matted perennial w/short flower spikes.  SEED SALE Cilantro Coriandrum sativum Also known as Chinese parsely & coriander leaves Dill Bouquet  Bouquet's leaves are sweeter than Mammoth.

organic plant sale 2009

Mark your calendars!  The annual organic plant sale is May 16 and 17.  Many varieties of vegetables, herbs, and flowers will be offered.  We will also have bags of compost to give your plants a healthy start.  

In preparation for the sale, we are flat recycling.  If you have any from last year's sale, bring them with you.  After this year's sale bring your plastic flats to the patio on the south side of the greenhouse, there will be a clearly marked space for you to leave them.  You can drop them by during park hours, or better yet, bring them when you come to one of our upcoming events!

For a sneak preview of the sale and to help you plan your garden, here is a list of what we will be featuring:

Tomatoes

Variety Type Lemony yellow, beefsteak Italian Heirloom red, beefsteak Amana Orange orange, beefsteak Isis Candy marbled cherry Riesentraube Cherry red, cherry Sugary red, cherry Amish Gold med, gold blondkopfchen yellow, cherry Sprite red, patio, small Black Ethiopian black, 5 oz, patio Lime Green Salad green, determinate, small Sophie's choice red, 8-10 oz, patio Japanese Black Trifele med, black Dona 6 oz, red, patio, dr Pantano Romanesco red, medium Green Zebra striped, med Homer Fike's Yellow Oxheart Oxheart Japanese Oxheart pink, oxheart Black Zebra Long Tom paste Russian Big Roma paste, disease resistant

Peppers

Variety	Type
Fish OG	Hot Pepper
Early Jalapeno	hot
Matchbox OG	hot
Long Red Cayenne	Hot
Habanero	hot
Thai Hot OG	Hot
Serrano de Sol	Hot
New Ace	Sweet Pepper
Carmen	Sweet Pepper
Jim Nardello OG	Sweet Pepper
Mini Apple	sw pepper
Lipstick OG	sw pepper
Round of Hungary	sw pepper
Ancho 211	hot pepper

Other Veggies

Name

Variety

Type

Eggplant	Rosa BiancaOG
Eggplant	Pingtung
Eggplant	Swallow
Eggplant	ApplegreenOG
Eggplant	Rosita OG
Eggplant	Diamond
Celeric	Diamante
Cucumber	Marketmore 76 OG
Cucumber	National	replace North pickler
Cucumber	Suhyo Long OG	long fruited
Kale	Lacinto
Collards	Even'Star Champion Og
Lettuce	Lettuce Mix OG	KIDS PROGRAMs
Lettuce	Summer Lettuce Mix	KIDS PROGRAMs
Lettuce	MerlotOG	red leaf
Lettuce	JerichoOG	romaine
Lettuce	ForellenschlussOG	freckled romaine
Lettuce	AnuenueOG	batavian
Lettuce	Sweet Valentine OG	butterhead
Squash	Ponca Baby Butternut
Tomatillo	Verde PueblaOG
Beets	Red Ace	red beet
Beets	Bull's blood	red beet
Beets	Chioggia	candy striped
Broccoli	Belstar
Cabbage	Famosa	savoy
Cabbage	Red Express
Cabbage	Bilko	napa
Radicchio	Indigo
Squash	Flying Saucer	patty pan
Squash	Honey Bear	acorn
Squash	Black Forest OG	Kabocha
Swiss Chard	Bionda Di Lyon
Zucchini	AntonOG

Herbs Name Variety German Chamomile Anise Hyssop OG Basil Thai   Basil Red Rubin Catnip Chives OG Lavendar lavandula augustifolia Feverfew OG Sweet Marjoram Origanum marjana Oregano Greek Rosemary Summer Savory Thyme German Fennel Zefa Fino Parsley Dark Green ItalianOG Borage Lovage Basil Aroma 2 Basil Genovese OG Epazote OG Cilantro Dill Bouquet OG

Flowers

Name	Variety
Nasturtium	Alaska Mix
Nasturtium	Empress of India
Nasturtium	Jewel Mix
Nasturtium	Tall Climbing Mix
Marigolds, French	Tashkent OG
Marigolds, French	Aurora Yellow Fire
Marigolds, French	Brocade Mix
Marigolds, African	Crackerjack Mix
Rudbeckia	Indian Summer
Allyssum	Carpet of Snow
Strawflower	Monstrosum Fire Ball
Calendula	Alpha OG

Winter 2009 Organic Gardening Class Series

"There is peace in the garden.  Peace and results."  -  Ruth Stout

Escape winter without leaving Chicago!  Take a class at Kilbourn Park Organic Greenhouse!  

Growing Microgreens in Your Home

Bill Shores, Shores Garden Consulting, Inc.

Saturday, January 24

10 AM – Noon

Fee: $20

 

Microgreens are delicious, nutritious, and space-efficient leafy greens that you can grow at home, whether or not you have a garden! In this class, Bill will demonstrate how to plant microgreen seeds in growing trays. He will also discuss growing, maintenance, and harvesting techniques suited to small indoor or outdoor spaces. Bill Shores is a professional gardener who has grown specialty greens for more than 10 years and currently manages chef Rick Bayless’ urban garden.

 

The Edible Organic Garden: Spring & Summer Basics

Anna Viertel, Chicago Botanic Garden

Saturday, January 31

10 AM – Noon

Fee: $20

 

Are you eager to get the most out of your organic garden? In this class, learn organic principles to help you start strong in spring and reap a robust yield in summer and beyond. Topics to be covered include the care and feeding of soil, early spring season extension, planting a succession of crops, reducing disease and insect problems, and companion planting. Anna Viertel is the school garden coordinator for the Chicago Botanic Garden and specializes in urban agriculture.

 

Seed Starting Basics

Nancy Benjamin, Chicago Master Gardener

Saturday, February 7

10 AM – Noon

Fee: $20

 

Maybe you crave unique vegetables, old-fashioned French marigolds, delicate herb chervil, or other plants that are hard to come by. Maybe you want to share the wonders of plants with your children. These are just some of the reasons to grow plants from seed. Come and learn the basics of seed starting from Nancy Benjamin, a Master Gardener and organic advocate. Seed sources, trays, growing mediums, lights, and germination tips and times for many vegetables and flowers will be covered.

 

Keeping a Garden Journal

Bonnie Tawse, Millennium Park

Saturday, February 28

10 AM – Noon

Fee: $20

 

Do you have a connection to plants and enjoy observing the natural world? Have you toyed with the idea of keeping a journal? This workshop will get you started on the wonderful process of keeping a garden (or nature) journal. It will cover nuts and bolts of journaling, explore paths for inspiration, and suggest how to stay connected to both your garden and your journal. Bonnie Tawse is the Coordinator of Environmental Programs for Millennium Park. She has a Master's Degree in Creative Writing and recently led nature journal workshops as part of the Chicago Public Library's "Read Green, Live Green" series.

 

 

Backyard Permaculture-What's Permaculture?

Vicki Nowicki, The Land Office

Saturday, March 14

10 AM – Noon

Fee: $20

 

Permaculture is a sustainable way of landscaping that supports the food, energy, and resource needs of human beings. Once confined to big acreage sites in third world countries, permaculture methods are now being successfully adapted to small-sized lots in the city and suburbs! Come and learn how to get started with permaculture. This workshop will cover general layouts, plant ideas, suggestions for growing organically, and starting a few appropriate vegetables. Vicki Nowicki and her husband Ron have practiced permaculture for 30 years at their home in Downers Grove. 

 

Grafting Fruit Trees

Oriana Kruzewski, Oriana’s Home Orchard & Nursery

Saturday, March 28

10 AM – Noon

Fee: $20 + $5 material fee to bring home your own grafted pear tree!

 

In this hands-on workshop, you will graft and take home a low-maintenance fruit tree that can produce fruit organically without harmful spraying. Oriana will also offer fruit-growing tips for those with little space, how to add or change a variety in an established tree, and how to repair a damaged tree by bridge grafting. Oriana Kruszewski began growing Asian pears in her Skokie backyard more than 30 years ago. Now she owns 40 acres in northwestern Illinois and grows 20 varieties of pears from China, Japan, and Korea, as well as hybrids developed in the United States.

chilled tarragon tomato soup

“Home grown tomatoes, home grown tomatoes
What would life be like without homegrown tomatoes
Only two things that money can't buy
That's true love and home grown tomatoes.”
John Denver, 'Home Grown Tomatoes'
(from a song written by Guy Clark)

 A recipe for using with your bumper crop of tomatoes...

 Chilled Tarragon Tomato Soup with Vegetable Confetti

 
 Yield: 6 cups
 Prep Time: 15 minutes
 Cook Time: 10 minutes
 Difficulty: Medium

 For tarragon tomato soup:
 3 pounds vine-ripened  tomatoes (about 8 medium)
 2 teaspoons balsamic vinegar, or to taste
 1 teaspoon sugar, or to taste
 1 1/2 cups ice water

 1 tablespoon finely chopped fresh tarragon leaves
 8 vine-ripened yellow cherry tomatoes
 1/4 cup finely chopped zucchini
 1/4 cup finely chopped red onion

 To make soup: Chop tomatoes and in a food processor  puree with vinegar,
 sugar, and lemon juice until smooth. Pour puree through a sieve into a
 bowl,
 pressing hard on solids. Discard solids. Stir in ice water and salt and
 pepper, to taste. Soup may be made 1 day ahead and chilled, covered.
 Season soup again before serving.

 Stir tarragon into soup and thinly slice cherry tomatoes. Serve soup
 sprinkled with tomatoes, zucchini, and onion.

Recipe submitted by Rich Unger

heirloom tomato tart

 

"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."  -- Lewis Grizzard

Heirloom Tomato Tart: 317 Calories

Ingredients:
Cornmeal Tart Shell
2⁄3 cup stone-ground yellow cornmeal
2⁄3 cup all-purpose flour
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter, diced
2 tablespoons extra-virgin olive oil
4–5 tablespoons ice water

Filling
2 ounces softened goat cheese
1⁄2 teaspoon chopped fresh thyme, plus additional sprigs for garnish
1 1⁄2 pounds heirloom tomatoes, cut into 1⁄4-inch-thick slices (about 3 medium
tomatoes)
1⁄2 teaspoon good-quality sea salt
1⁄4 teaspoon freshly ground black pepper

Instructions:
1. Preheat oven to 400°.

2. For the Cornmeal Tart Shell, lightly spoon cornmeal and flour into dry measuring cups; level with a knife. Combine cornmeal, flour, salt, and pepper in a food processor; pulse4 times or until blended. Add butter and olive oil; pulse 10 seconds or until mixture resembles coarse meal. With processor on, slowly pour ice water through the food chute, processing just until blended. (Do not allow dough to form a ball.)

3. Press mixture gently into a 4-inch circle, and wrap tightly in plastic wrap. Chill dough for 15 minutes. Unwrap chilled dough, and place on piece of wax paper. Cover dough with a second sheet of wax paper. With a rolling pin, roll the dough into a 12-inch rectangle. Remove top sheet of wax paper; place dough, wax paper–side up in a 9- x 12-inch rectangular fluted tart pan. Remove remaining sheet of wax paper. Press dough gently into bottom and sides of tart pan. Cut away and discard excess dough.

4. Bake tart shell at 400° for 20 minutes. While the tart shell is warm, spread the goat cheese over the bottom of the crust in an even layer. Sprinkle evenly with thyme. Arrange the sliced tomatoes in an overlapping pattern on top.

5. Sprinkle sea salt and pepper evenly over tomatoes. Bake at 400°F for an additional 15 minutes. Allow tart to cool for 5 minutes before slicing.
Garnish with thyme sprigs, if desired.

Nutrition:
Calories 317; Fat 16g (sat 7g, mono 7g, poly 2g); Cholesterol 22mg; Protein 8g; Carbohydrate 36g; Sugars 4g; Fiber 4g; Iron 2mg; Sodium 434mg; Calcium 41mg

 Recipe from Pam Cobo

Serrano Surprise

"Peter Piper picked a peck of pickled pepper;
A peck of pickled pepper Peter Piper picked.
If Peter Piper picked a peck of pickled pepper,
Where’s the peck of pickled pepper Peter Piper picked?"  

--  Mother Goose

Thanks to all who joined us for the fun and festivities at our annual Harvest Festival.  Despite the monsoon rains, over 60 folks came out to learn about canning tomatoes, harvesting honey, making corn husk dolls and more.  

Don't forget to register for our upcoming series of classes!  To receive a class reminder a week in advance, you may register with our calendar on 30 Boxes (see above right of this blog).

In the meantime, enjoy this fantastic dish from fellow community gardener Rich Unger.  He claims it isn't that hot, but that's for you to decide.  This writer loves it on pita bread with hummus to cool some of the heat.

Serrano Surprise

 

Blend in a Food processor till smooth:

 

½ lb         Red ripe Serrano chili peppers

½ C      Olive Oil

 1 C         Fresh Basil leaves (tightly packed)

 1       Large Vidalia Onion (1/2 lb) 

½ tsp Caraway seed (fine ground)

2 tsp  Cumin seed (toasted then ground)

2 Tbs  Coriander seed ( toasted then ground)

 1       Star Anise (ground)

 5       Black Peppermint leaves (diced)

 1 tsp  Habanero Chili paste

 4          Garlic cloves (diced)

¼ C    Rice Vinegar

 2 tsp  Balsamic Vinegar

 

then stir in

  1      Red Bell Pepper (minced)

 

Equals approximately 3 fluid cups

Can be stored up to 3 months refrigerated.

© 2008 RjU