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Grow Your Own
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One of the best ways to expand our locally-grown diets is to "grow our own," and the popularity of pea patches, community gardens and home-grown vegetables is on the rise. Learn about what's working -- and not working -- in gardens around our area, and share your tips and thoughts by posting comments or contributing an article at
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Join a nationwide "Can-a-rama" |
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Written by Carolyn Goodwin
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Friday, 31 July 2009 11:08 |
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People are organizing nationwide to preserve the season’s bounty in a “Can-a-rama” on August 29 and 30. Canning classes and community canning events are scheduled all around the country for the two-day event. Sound Food would like to bring this “canvolution” to Bainbridge Island. If you’re interested in organizing, hosting an event, teaching a class, or even just participating in an August canning event, please contact us at
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. We’ll use our website to help publicize events, and to share the wealth of information about food processing that’s available online.
The “Can-a-rama” idea was lauched by a group called “Canning Across America.” Their mission is to “promote safe food preservation and the joys of community building through food. We believe in celebrating the bounty of local and seasonal produce and taking greater control of our food supply. Together, we can.” Check out their website for more information about the August event, and for a great collection of recipes, a booklist, and links to information about canning and food processing. You can also follow @Canvolution on Twitter to learn more about canning and the event.
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Island chicken coops featured in the "Tour de Coop" |
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Written by Julie
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Tuesday, 23 June 2009 11:19 |
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The first annual Bainbridge Island “Tour de Coop” is scheduled for Saturday, July 18, from 12-4pm. The brainchild of islander JoAnn Trick, the Tour de Coop offers a self-guided tour of Bainbridge Island chicken coops to ticket holders, with 100% of the proceeds going to Helpline House.
The idea for a Bainbridge tour of chicken coops grew out of Trick’s interest in raising poultry and her husband’s gift for building chicken coops. Based in part on the chicken coop tours sponsored by Seattle Tilth, the Bainbridge Tour de Coop was named by Trick’s son, Mead, and it will have a distinctly homegrown feel. Just eight coops will be featured on the first tour, and tickets are limited to the first 200 purchasers. Trick says that she planned the tour last August, and it is her hope that the Tour de Coop will “inspire and encourage people to grow their own food as well as learn how the chicken owners raise their flocks.”
Ticket sales for Tour de Coop will begin Saturday, July 11, at Bay Hay and Feed and Dana’s Showhouse. Cash or check accepted. Purchased tickets include a map and directions to the chicken coops. Ticket prices: Individual by bicycle: $8; Individual by auto: $10; Four people by carpool: $30. For more information about the Tour de Coop, please direct emails to
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Sound Food Gardening Tips 6-24 |
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Written by Marilyn Ostergren
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Friday, 19 June 2009 10:53 |
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Throughout the summer we'll be talking to experienced Kitsap County gardeners to find out what they are doing in their gardens that week. We won’t give a lot of details – just some ideas to send you off to your bookshelf, library, local garden store or Google for more information. If you’d like to receive these updates in your email each week, sign up here.
This week's update:
This long spell of dry, warm weather has been a boon to growers this year.
Plants that normally would still be struggling are doing gangbusters…including my tomatoes, corn (my first planting is over “knee high”), summer squash, and beans. However, the dry weather has emphasized the importance of regular mulching…both to retard weed growth and encourage water conservation.
New Plantings:
Pinto beans (shell variety for soup).
Transplanted cucumber starts and sweet basil plants.
Maintenance:
Staking tomato plants
Regular watering, mulching, and weeding existing plants.
Fertilizing new starts with chicken manure and nettle/comfrey teas (dilute
1/3 tea to 2/3 water)
Netting strawberries (good for deer, birds, and raccoons) Thinning apples and placing footies on remaining starts. Sulfur spray those apples/pears prone to scab.
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Read more...
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Sound Food's weekly gardening tips 6-1 |
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Written by Marilyn Ostergren
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Monday, 08 June 2009 11:02 |
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Throughout the summer we'll be talking to experienced Kitsap County gardeners to find out what they are doing in their gardens that week. We won’t give a lot of details – just some ideas to send you off to your bookshelf, library, local garden store or Google for more information. If you’d like to receive these updates in your email each week, sign up here.
Here's an update for the first week of June:
After being away from the garden for nearly 2 weeks…you can image the results. Weeds everywhere…but also tremendous growth with many of my new plantings. With 4 days off during the Memorial Day Holiday, I dove into the weeding, cleaning up most of my raspberry, strawberry, and flower, and vegetable beds. With the extended period of warm weather, I planted my bean seeds…which in just one week…are starting to come up (hurray).
Last spring, I ended up planting my bush bean 3 times before they finally took due to the cold weather and poor germination.
My tomato and squash plants all seems to be adjusting to being outside the greenhouse. Some leaf damage, but for the most part all survived. Several tomato looked particularly sad, but with the warm weather, even they are starting to perk up. I plan on staking them today, as several are now nearly a foot tall and starting to lean. Overall, I have 24 tomato plants…as well as two Japanese egg plants. I haven’t had much luck with the latter…but decided to try again. Both are in containers…which I will move to my greenhouse this fall, assuming they have fruited.
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Read more...
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Saving the best for later: Make a plan to preserve |
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Written by Anne Willhoit
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Tuesday, 26 May 2009 22:29 |
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The sun is shining, the air is warm – can't we just welcome the summer and forget that winter exists? No! Now is the time, when produce is becoming abundant and variety is just around the corner, to think about winter, when there will be little to choose from.
Planning what you are going to eat is a very personal thing, but if you make the commitment to try to eat locally year-round, being organized is everyone's greatest asset. Here are a few tips to help you get started:
1. Make a plan. Think about what you like to eat. Write down some things that you would like to eat in the winter. Are there particular dishes that you like to make? Are there holidays that need to be celebrated? Do you have favorite foods that you can't live without? If you make a list of vegetables that you want to be sure to store, then you will be better able to plan your weekly shopping list. If you are unfamiliar with the rhythm of your farmers' market, check out the harvest schedule at Puget Sound Fresh , which can help you judge when something is going to be available. Don't be hesitant to ask the farmers questions, also. It's the best way to learn (and to start to get connected with the people who produce your food.)
2. Learn a few new skills. Don't discount a little food project just because you've never done it before. Put canning, pickling, and dehydrating on your list of things to learn. Canning is making a comeback -- the Yew York Times had a series of articles this week on preserving, including one on Canning Do's and Don'ts and recipes for Pickled Asparagus and Sun Cooked Strawberry Preserves. The National Center for Home Food Preservation can help you find the best way to preserve foods. They have tips and detailed instructions for many types of fruits and vegetables.
3. Visit the market often. When you shop, be of two minds. Shop for your week, but also shop for your pantry. Make a pledge to preserve something each week.
4. Store food in food. Don't forget that you can use fresh ingredients to make prepared dishes, which can be frozen. If you find yourself making a delicious meal that uses fresh produce, think about if it can be frozen. Cook once, eat twice! These ready to eat meals will not only preserve the tastes of summer in a creative way, but will help you eat a healthy, local meal even on a busy night.
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