Category Archives: Workshops

Spring 2013 Seeds to Start Part 2

Our seedlings from the first workshop sprouted nicely in the flats and were ready to transplant into 4 inch pots on the 26th as planned. There was a chance of rain, but it turned out to be great weather for the workshop after all.

We had a good turn out of volunteers and ended up with about 400 tomatoes, eggplants, and peppers that will be ready for our spring dig-ins starting on March 23rd. I’ve posted a few photos below from the workshop and some of the plants thriving in their temporary home. Join us and the plants for our dig-ins and for upcoming gardening workshops. You can get more information and register on our website.

David —

GCP_sts-p2-2 GCP_sts-p2-3 GCP_sts-p2-4 GCP_sts-p2-5 GCP_sts-p2-6 GCP_sts-p2-7 GCP_sts-p2-8

Seeds to Start Workshop

A lot has happened since my last post – we wrapped up our fall dig-ins in September, we had our annual Fall Festival in October, we held a gardening workshop in November, and completed part 1 of our Seeds to Start (STS) workshop a couple of weeks ago.

I’d like to post a few notes and photos from the first STS workshop so folks can see the progress of the plants before the 2nd workshop in a week or so. Next week, I’ll go back in time and post some pictures from the wonderful Fall Festival we held at Boggy Creek Farm in October.

There was a great turnout for STS in spite of the cold morning – about 18 brave souls joined us to start seeds for our spring gardens. We started a couple of varieties of tomatoes including the yummy heirloom, Brandywine and some Sweet 100 cherries. We also started peppers and eggplant.

We followed our usual process of starting the seeds in flats lined with newspaper using Vortex Germinator soil from The Natural Gardener. A couple of us divided the flats up and each brought 5 of them home to sprout. If all goes well, we’ll return them on the 26th for the second workshop to transplant to individual 4 inch pots.

I have a few pictures below from the workshop and 1 of my setup at home with warming mats to keep the soil temp where these spring veggies need it – around 70 degrees. I use fluorescent lights with standard bulbs (not grow lights), but as I’ve described before, I use 1 cool and 1 warm bulb to provide a more complete spectrum. Now that they’ve sprouted I can take the flats outside on warm days to get the real thing. Even soil moisture is essential during germination so I keep a spray bottle close by. All of this is tucked away on a tarp under a table with the lights hanging from string.

Keep in mind that this same process works well on a smaller scale for your home gardens. You can use a variety of containers if you don’t have flats including egg and milk cartons. You can also sow the seeds directly into 4 inch pots either by putting 3 or 4 seeds in each pot and keeping the strongest – this removes the need to transplant later. Alternatively, you can start 10 or 15 seeds in each pot and transplant them to individual pots once they sprout the 2nd set of leaves – usually in a few weeks. Keep the soil warm and evenly moist and keep the lights close to the pots once they sprout. This is a great way to always have plants ready to go in the ground when the weather is right.

As I mentioned, I’ll post some pictures from our festival next week and otherwise, hope to see you at the 2nd STS workshop or our spring dig-ins. We’ll also have another gardening workshop coming up – visit our website for more information or to register for these events.

David–

gcp_sts_p1-2

gcp_sts_p1-3

gcp_sts_p1-4

gcp_sts_p1-5

gcp_sts_p1-6

gcp_sts_p1-7

gcp_sts_p1-8

Spring dig-ins and fall seeds to start

It’s been a while since I posted but GCP hasn’t been sitting still. We installed 6 new gardens last spring and refurbished quite a few others. We’ve held dig-in leader trainings, Seeds to Start workshops, and had our first of hopefully many garden maintenance workshop.

Fall is always busy for us with workshops, dig-ins, and getting ready for our annual festival in October. You can sign-up for dig-ins and workshops on our website as well as purchase tickets for the festival. If you haven’t been before, it’s a great family event held at Boggy Creek Farm with delicious food from Austin’s best restaurants, chef demonstrations, and live music. Here are a few pictures from the spring dig-ins and our recent fall STS workshop – I hope to see you soon!

This slideshow requires JavaScript.

David —

Spring 2011 Seeds to Start Part 1

In spite of the weather, we had a great turn out for part 1 of our Spring STS workshop. It certainly didn’t feel like spring, but we’re getting the plants ready for our dig-ins coming up in March. Since I described our process last year, I’m not going to go through that again, but I do have a few photos to post. I’ll follow the progress of the plants over the next couple of weeks, and if they grow as planned we’ll have our follow-on workshop on the 29th to move them to individual 4 inch pots.

Thanks again to everyone that helped and hope to see you at future events.

David –

Easy, yummy fall gardening

If you grow any kind of food, you’re likely giddy with glee over how the recent rains turbo-charged our water-starved veggie, nut, and fruit friends. But what’s just as real as rain and well, reality, is the fact that in central Texas, we gardeners often got to deal with less-than-favorable gardening conditions. That’s why we always keep some tough old gals in the garden who’ll produce—or just stay alive—through heat waves and drought.

The fall garden season is ideal for enjoying some easy gardening with a whole slew of hardy, reliable veggies. Kids and grownups groove on faves such as carrots, peas, broccoli, spinach, and greens—and if you get busy right quick, you can still get a fall crop of cherry tomatoes and green beans! If you’re a newbie, learn how to fall garden at Green Corn classes; garden newbies and oldbies can amp up the fun by joining a dig-in that helps others grow their own food.

And whether you’re now chowing on a revivified summer crop or licking your chops over the fall haul to come, the EATING part of gardening has got to be one of the best things ever invented. Lately, I’ve been inspired by my tough-as-nails garden pal chard, who stood by me (and my watering hose) all the way through the heinous heat.
029

The key to yummy chard for me is pairing it with whatever savory soup broth, sauce, or filling I’ve got going. So I’ll slice up some ruffley leaves to slide into any soup I’m heating up and add handfuls to just about any sauce from tomatoey pasta toppings to say, a garlicky mushroom-chicken melange. Plus, chard leaves make excellent wraps for any kind of leftover or sandwich filling! Check it out:

002012

Just dip the leaves briefly into simmering salted water, and the chard becomes a strong, pliant wrap for (above) a Greek-style sauté of leftover rice, garlic, lemon, oregano, feta cheese, and pistachio and (right) oniony baked winter squash sparked with orange juice next to Indian-inspired leftover mashed potatoes zipped up with sauteed mustard seeds, onions, cumin, and peas.

As they say in Paris (Texas), très bon! And on top of all this deliciousness, chard (along with other greens) is a nutritional powerhouse veggie, so you’ll be getting all Popeye, too. Seems like now’s a good time, as they say down on 6th street, to “chardy hearty” and get going with a bounteous fall garden!

–Helen, GCP volunteer

Seeds to Starts Workshop, Part Two

gcp_sts_spring_blog

On Sunday, February 1, Green Corn Project volunteers met to follow up on the seed starting for this season’s gardens. As you can see, we like to get our volunteers started young!

The volunteers pricked out the seedlings from the flats where they sowed the seeds two weeks earlier. They transplanted the seedlings into individual 4-inch pots where they will grow until they are planted during the spring dig-ins.

gcp_sts_spring_parttwo3

If you would like to help install organic food gardens for families and individuals in need, as well as for schools and community centers, please register on our workshop.

**Updated: Here are the varieties:
Eggplant: Rosa Bianca (Botanical Interests)
Serrano: Tampiqueno (Botanical Interests)
Jalapeno: Early (Botanical Interests)
Bell Pepper: California Wonder (Botanical Interests)
Tomato: Stupice (Seeds of Change)
Cherry Tomato: Gardeners Delight (Botanical Interests)

(The name in parentheses represents the seed source.)

They’ve Sprouted!

gcp_sts_jan_09-32

The seeds that GCP volunteers sowed at the January 10th Seeds to Starts workshop have sprouted! The tomatoes, eggplants, and peppers are looking good. To see more of their progress, check out our Picasa album.

The next step is the pricking out–transferring the seedlings into their own 4-inch pots. If you’d like to learn how and help us prepare plants for our spring gardens, register at our website.