Wanted to provide this schedule based on yesterdays conversation on Radio From Hell.
It is time for our 7th annual Tour de Coops, our 3rd annual Early Bird Brunch, our ever-popular urban chicken-keeping workshop, and our Early Bird Brunch fundraiser! All of these events will be educational, as well as entertaining and fun for the whole family.
Are you interested in showing off your cool chicken digs? Follow this link for more information about participating in the Tour de Coops, and to apply to be a stop on this year's tour.
Saturday, June 23 10 am - 2 pm Self guided tour of coops south of 3300 South $10 individual, $20 group (up to 6), scholarships available, pre-registration encouraged
The Tour de Coops is a fun, affordable community event that is family-friendly, or a great way to spend a few hours with a group of friends. This tour will show off what people outside of Salt Lake City are doing to be progressive and more self-sufficient.
Wednesday, June 27 6 pm - 8 pm; See description and more details in "Upcoming Workshops" section below...
Saturday, June 30 9 am - 11 am Squatters Brew Pub - 147 W Broadway; $15 per person
This fundraiser brunch is a perfect kick-off for our Tour de Coops. The brunch will feature breakfast burritos made from locally raised eggs, bacon, and tomatoes. There will be a vegetarian option available.
Saturday, June 30 10 am - 2 pm Self guided tour of coops north of 3300 South $10 individual, $20 group (up to 6), scholarships available, pre-registration encouraged
The Tour de Coops is a fun, affordable community event that is family-friendly, or a great way to spend a few hours with a group of friends. This tour will show off chicken digs in the city, and will show off what urbanites are doing to be progressive and more self-sufficient.
Click here if you are interested in volunteering for one of our Chicken Week events.
Thanks to our generous sponsors!
Here are some photos of our babies!
As you guys probably know, it's been a little early to get our little pepper and tomato seedlings in until trecently, but we've wanted to keep you Garden From Hell followers interested! We had decided it would be easy and efficient to start a gourmet salad garden before our salsa garden hits full swing (hence some empty squares, to leave room for our tomatoes & peppers to come). The salad garden will feature mesclun mix greens, arugula, nasturtium, spinach and fresh herbs. There are certain vegetables who's flavor is exponentially greater when picked directly from the garden, growing fresh greens (along with tomatoes and peas) are definitely in that group! The flavor and texture are much more crisp and delicious than store-bought greens.
Garden From Hell - Starts from nursery Earth and Eden in Midway (the Rosemary, Raspberry, Tomatillo, African Blue Basil, Lemon Thyme).
We planted garlic and walking onion (our favorite onion). Walking onion is also known as egyptian onion, we didn't see too many people growing this in Boston but it seems to be a popular item here at the Wasatch Community Gardens. The garlic bulbs came from a classmate of Tara's in the Master Gardener's Program offered at USU extension at Thanksgiving Point. It is a hard-neck variety with strong flavor that will add much to the Salsa From Hell when it's ready...also they're HUGE! The walking onion is a 5th generation heirloom variety. Tara and I started the onion 4 years ago in Boston, this is its 5th season off the same mother plant. The onion is 100% edible; the bulb, the stalk and the cloves at the top. The bulb tastes like a spicy red onion, the stalks are very big around and have a flavor like very strong green onion/chives, and the cloves that grow on top (which are later planted if not eaten) are like a red onion with a hint of garlic. They call this plant "walking onion" because if left to it's own devices, it will bend down, drop the cloves to the ground and root itself again "walking" around the garden! This specific plant made the trek to UT in the back of a 14 ft U-haul over 5 days of driving while we moved here last August. With no light or water this sucker survived just fine. This onion has seen Mt. Rushmore and the Corn Palace in South Dakota (worlds only corn palace.......it's a palace made of corn, no joke.)
Cocktail of the week
Classic and simple with a hint of cucumber!
Step 1: Pour Hendrix into a shaker, 5 parts Step 2: A dash of vermouth Step 3: (optional) 1 tablespoon diced cuckes
Shake the hell out of it
Step 4: Garnish with a slice of cucumber
SqFt Starts & Seeds
It was quite an eventful day, we had a lot of fun. Levi ended up being a lot of help, especially when we needed somebody to help drink the 2 gallons of sangria we made, also with wheel-barrow rides....he helped with that too.
Brent Burrow and Levi Rounds off to the compost heap!
Gardening Cocktail of the Week:
1 Large jug Carlo Rossi sangria 1/4 bottle citron vodka 1/4 bottle raspberry vodka 1/2 bottle peach schnapps
Pour all of this into a jug or cooler. soak sliced lemons, limes and oranges in sangria. (we used 3 lemons, 2 oranges, and 4 limes) serve over ice 3/4 of a glass and top with club soda. (we used a blood orange san pellegrino. THAT kicked ass!)
Thanks for letting us garden! Brent & Tara
Tara Evicci presents the square foot garden!
In our last blog we stated that we probably wouldn't be planting anything this week, wrong! We ended up getting a good start on our "starts" (buh dum bum ching)! We transplanted: chives (5th generation from Boston, as in this is our 5th year growing these same chives and we started in Boston), garlic, artichoke, and walking onion (also 5th generation, heirloom and we've been growing off the same mother plant the whole time!) I will go into why walking onion is my favorite crop in another blog post, cause it's freakin' awesome! We also planted seeds: Spinach, mesclun mix lettuce, bunching onion, arugula, cilantro, and nasturtium (which is an edible flower that tastes like pepper)! We were also able to commandeer strawberries and spearmint from an overgrown plot!
~Radio From Hell Gardeners
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