Radio From Hell Live from Wasatch Brew Pub
for the 2013 Sundance Film Festival!
Join Kerry, Bill, and Gina January 18th, 19th, and 21st LIVE from The 2013 Sundance Film Festival at Wasatch Brew Pub at 250 South! FREE Coffee & donuts will be served during the broadcasts. Kitchen opens at 11AM! Stay tuned to X96 to win tickets to Sundance Film Festival screenings & gift certificates from Wasatch Brew Pub!
Pictures from Sundance
CUSTOMARY FESTIVAL BLOG NO. 1 IS ALL BUZZY! ISN'T TELLING YOU WHAT TO SEE THERE! FOR YOURS TRULY, THE FESTIVAL STARTS A DAY LATE . AND IN SALT LAKE CITY! IS ALL ABOUT FIIILLLMMM!!! DON'T LEAVE HOME WITH THEM! YOU OWE IT TO YOURSELF! SUNDANCE BRINGS THE GOODS! 2013 SUNDANCE FILM FESTIVAL IT'S SCIENTIFIC! ALL GOOD THINGS COME TO AN END AND THE WINNER IS REGRETS, I HAVE A FEW!
Wasatch Brew Pub www.wasatchbeers.com
"The Case of the Missing Garlic"
As you may have heard on our last appearance on the "Radio From Hell" show, we have been victims of a garlic theft. First, they took one as you can see here. We had 5 total.
Then the bastard got brazen and came back for the rest of them! There are two things that really get me about this whole garlic heist...no actually three things. One: The clown didn't even take them when they were ready. Harvest was more than a month away. Two: Stealing from a community garden. That's just low. I mean, that's like taking from Goodwill. Lastly, and maybe even mostly, I know whoever took garlic was not a starving individual. You don't fill up on garlic. All I can hope is this person had a serious vampire problem going on and just felt like they had nowhere else to turn; even if it's the meth delusions causing the hallucinations. After reaching out to our fellow gardeners, we quickly realized that we were not the only plot to have things taken. Various other plots have had lettuce, broccoli, and basil taken. Our garden coordinator Britt Merrill was amazing during this time, making laminated signs for the garden gates describing a community garden space and that it's not appropriate to take from them at your own will. She also provided names and addresses of some nearby food banks. Though of course it's super lame to have things taken from a garden, we've been impressed with the communication and banning together of the garden members. The gardeners of Wasatch Community Garden's "People's Portable Garden" really do have a strong sense of community and that's really what these gardens are all about.
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
After weeding the garden it was time to treat the soil. Wasatch Community Gardens already had a compost pile for their patrons to use, SCORE! We added a couple of wheel-barrows full of compost, some sweet organic soil from Fox Farms, and some organic fertilizer also from Fox Farms. We gave it enough TLC that the crops should be plentiful all season long.
The next step was to get the square foot gardening set up. We laid out nails every foot of the perimeter of the raised bed with the help of Levi. We then tied twine around the nails marking square feet, in order to easily visualize our gardening space. We chose to use this method so we could more accurately plan the space and coordinate crop maturation times. We also chose this method because we are so awesome and we want a maximized yield from the Garden from Hell. This allows us to grow all the peppers, tomatoes and herbs we want for our salsa while pulling expired cool season crops (lettuce, spinach and peas) in time to make room for our heat loving veggies. Square foot gardening boasts benefits of intensive planting methods and proper crop planning/spacing. This method combined with companion planting should make a pretty kick-ass garden.
~Radio From Hell Gardeners
Radio From Hell "Sharecropper" Tara Evicci in front of X96 "Garden From Hell" plot at Wasatch Community Gardens 900 S. 200 W.
Brent and I are very pleased to present to everyone the Radio From Hell Garden! As you can see there is a bit of weeding that needs to happen here. I visited the spot after our interview on the Radio from Hell show and got an hours worth of weeding done. This Sunday will be our first "real" day at the garden. We will be finishing the weeding and preparing the soil for planting. I doubt we will plant any starts on Sunday, we need to make sure the soil is properly fertilized before we start any of our precious salsa crops. We will be stopping by the IFA stores before sunday to pick up mulch and fertilizer, and Wasatch Community Gardens have provided us with plenty of compost, made on site! After the spot is weeded we will also be building a trellis to support our vining and climbing crops, shelling and snap peas to start, along with passion flower later on.
We plan on doing multiple kinds of salsa, so we will have a variety of tomatoes and peppers, along with all the necessary herbs! The cold season still being upon us, we will start with cold crops like: spinach, lettuce, peas, arugula, onions and such. We will be focusing on salad stuffs to start for a little instant gratification and moving full force into salsa territory when the soil temperature is a little more appropriate for our warm season crops. (it won't be long though!)
I have been designing the garden as a "square foot garden" coupled with companion planting techniques. This will help us maximize space, yield and flavor. An example of companion planting would be planting basil underneath your tomato plants. These two plants will join forces to repel pests and attract beneficials (like ladybugs) while also enhancing each others flavor.
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