It’s finally here, the long awaited garlic scape season- a bit early this year I might add. Garlic, as you know if you’ve planted it, gets planted in the fall in our climate, hunkers down beneath a layer of mulch all winter, and sends up a soaring, swan necked flower head in June.Read More
Here at Edible Eden we are always learning about and discovering great edible landscaping plants. At the moment I am mesmerized by common Sage (Salvia Officinalis). I’ve known that Sage was great to cook with and really shines when fried in butter until crispy and crumpled over butternut squash ravioli...Read More
Lots of people really want to compost their kitchen waste but don't have the space or resources to create a functional compost system. One great way for smaller families and apartment dwellers to generate some great compost is by using red wiggler or compost worms. While they sell fancy worm farms online, if you want to DIY... my wife the worm queen recommends the following tactics...Read More
There's not much to eat in the garden in February, but coldframe spinach is still looking good and all the weeks of frost have really brought out those sugars. I like to brave the snow to harvest it and then steam it up and serve with a hearty wheat bulgar pilaf, a couple of fried eggs, and a simple sausage onion fry-up. Choose a jar of whatever you pickled last season and add some zing as well as live-culture goodness.
By Farmer Josh
With the snow coming down outside, huddled in front of the heater, you wouldn't think that spring was on its way. But while we are shoveling our sidewalks and staying home from work and school, nature is beginning to take the deep inhale that precedes the exhale of spring madness.
The light is growing. Starting at the winter solstice in December we have been gradually getting just a little bit more sunlight each day, and under the snow, under the frozen ground, the plants can feel it. It's time to tap maple trees because the sap is running. Likewise it's time to begin pruning some types of dormant fruit trees and grape vines in anticipation of their waking up. Vegetable farmers in our area are starting their first seeds beneath lights in basements and living rooms. The alliums: those straight early soldiers are beginning their long trek to April (when they finally get to go outside). For those with high tunnels, the first succession of tomatoes are sending up spunky cotyledons, rearing up their heads to the lights.
Here at Edible Eden we are also feeling the stirrings of the coming season. Josh Russakis joined the team as PR and Marketing strategist and now things that seemed to be forever on the “one day” pile, are actually happening. Check out our new online and social media presence: follow us on Twitter, see some sweet garden and produce shots on Instagram, and check out our blog to find some great farm-to-table recipes, gardening tips and produce porn.
We are also excited to be working with the St Paul Lower school on their school garden program. While the sleet and snow pile up outside we are working to design an amazing educational garden emphasizing experiential education opportunities across a spectrum of subject matters.
In other news we have begun working with Kitchen Table Consultants on our financial plan. KTC is a cool and innovative consultancy that works with small farmers and food entrepreneurs on their financial plans and business models.
Did you know that Edible Eden offers a whole series of wellness programs and workshops from fruit tree care to food preservation? If you'd like to see urban homestead style workshops at your senior center, community center, faith community, or place of work: feel free to put us in touch with your wellness director.
We'll also be offering some workshops around town this spring. Catch us on March 13 at Valley View farms for a free session on growing fruit trees and berries and don't miss the Grow Center program on April 9-10 through the Baltimore City Planning Department.
Edible Eden is growing into its mission and purpose, which is to support people in the Baltimore area in eating more sustainably raised, ultra local, healthy, organic, food. We believe that through doing this we can build soil tilth, support biodiversity, and help our customers live healthier, more sustainable, more delicious lives.
If you are ready to get started on your food journey in 2016: drop us a line to set up your initial consultation.