Why grow food in the city?
Growing Up with Gardens: Becoming an avid kitchen gardener & locavore
Edible Berkeley: Residential garden blog
Saturday, September 15, 2007
Mid-September in San Francisco's East Bay is "supposed" to be warm. What is happening to our weather? It's been foggy and cool here for the last few weeks. I can tell that the weather has the garden in another holding pattern. Crops are pretty slow to ripen right now, and they are not producing to their full potential. Maybe we will get our warmer weather in the next few weeks.
In spite of the weather, we have been able to harvest some tasty treats from the garden recently. As usual, our dependable Meyer lemon trees keep pumping out lemons, year-round. We harvested about 12 pounds of lemons in the last two weeks, and gave them to friends, made them into a few batches of delicious sorbet, and enjoyed them in our everyday cooking.
Other crops did fairly well and produced the following over the last two weeks:
- 10 cups of red raspberries (the result of the berry bushes' "second wind" of the season)
- 20 cups of cherry tomatoes--which sounds like a lot, but is not enough to meet the daily demand for them in my household. Our two girls gobbled them up like candy, so we have had to ration them! I guess I should plant more next year!
- 2.5 cups of shelled "cape gooseberries" (also called "ground cherries") - one of my favorites garden treats, and a beautiful crop as well.
- 70 scarlet runner bean pods, enough for about 3 family meal side dishes. The plants were MUCH more productive last year. I'm not sure what is wrong with their production this year? Not enough water? cool weather? two year old plants? They got a fresh layer of compost this year, and I think the irrigation is working. Oh well.
- 15 gala apples--This one is exciting. This year is our first "big" harvest from this little 4 year old tree, and the apples taste very good. Some of them have slight worm problems, but this can be resolved by cutting the apples up rather than biting into them.
- a few handfuls of basil that we are using regularly for capresi salad
- and our first taste of the tiny native huckleberries from our garden.
All opinions expressed are my own.
Copyright 2007 Sharon Danks