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Our Last FREE HERB HARVEST for 2010! Don’t Miss Out!

October 14th, 2010

The UC Davis Good Life Garden will be converting to it’s fall and winter produce plantings next week, so before most of our summer herbs are replaced with lettuces, beets, chard, etc. we invite you to come out to the garden to enjoy the LAST HERB HARVEST FOR 2010! The following herbs are currently available: lavender, basil (green and purple), oregano, chive and mint.

If you are interested, please RSVP to goodlifegarden@ucdavis.edu so we know how many people will be attending. Directions to the garden can be found on our website: http://www.goodlifegarden.ucdavis.edu/location

The give-away is free to attend; we just need you to bring the following items:

* scissors or pruning shears
* a bag to hold your herbs
* wet paper towels to put in the bag with the herbs (if you don’t have a refrigerator to keep them in for the day)
* water to drink (because it’s going to be hot!)

BE SURE TO WASH ALL HERBS WELL BEFORE ENJOYING THEIR FRESH TASTE!

Our gardener Pat will be there all day to answer your questions about the different herbs and the harvesting process, as well as to direct you to the correct plants. We ask that no one remove entire plants or remove more than half of the leaves or flowers from any particular plant.

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FREE HERB HARVEST this Thursday, Sept. 9 from 9:30 AM – 2:00 PM!!

September 7th, 2010
 
Download the flyer above by clicking here.  (Adobe Acrobat is required.)

We’re hosting another herb harvest this Thursday, September 9 from 9:30 AM – 2 PM.

Pretty much every herb is available for harvest (oregano, basil, sage, chives, rosemary, thyme, mint and lavender).

If you are interested, please RSVP to goodlifegarden@ucdavis.edu so we know how many people will be attending. Directions to the garden can be found on our website: http://www.goodlifegarden.ucdavis.edu/location

The give-away is free to attend; we just need you to bring the following items:

* scissors or pruning shears
* a bag to hold your herbs
* wet paper towels to put in the bag with the herbs (if you don’t have a refrigerator to keep them in for the day)
* water to drink (because it’s going to be hot!)

BE SURE TO WASH ALL HERBS WELL BEFORE ENJOYING THEIR FRESH TASTE!

Our gardener Pat will be there all day to answer your questions about the different herbs and the harvesting process, as well as to direct you to the correct plants. We ask that no one remove entire plants or remove more than half of the leaves or flowers from any particular plant.

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We’re in the News!

July 2nd, 2010








Yesterday we were fortunate enough to have a journalist from the The Sac Bee, Gina Kim, and her photographer, Autumn Cruz in our garden to cover our free herb harvest. To see the article online go here, otherwise read what Gina Kim wrote below. Also be sure to take in some of the stunning photos!

Our herb harvests are free and take place every few weeks or so during the summer and fall seasons. Be sure to keep in the loop by signing up for our newsletter, or following are Facebook and/or Twitter accounts. All the information can be found on our website.

In UC Davis courtyard, environment is edible

Leek plants reach up toward the sun. Artichokes peek out from their thistle-like leaves. Fragrant lavender blossoms dry radiantly on their stems.

It’s just a routine day in the Good Life Garden at the University of California, Davis.

More than 100 types of flowers, fruits and vegetables have been planted in the 6,000-square-feet of organic growing space in the courtyard of the Robert Mondavi Institute for Wine and Food Science.

The garden is replanted three times a year – fall, spring and summer – and is an example of an edible garden used for decorative purposes.

“People haven’t traditionally thought of a tomato plant or basil as landscape plants, but why not? You get something nice to look at and something to eat,” said Sal Genito, director of buildings and grounds at Davis.

Those on the garden’s e-mail list were invited Thursday to cut lavender and other herbs, the first of the year’s monthly harvest days that run through the fall.

Andrea Thompson, 40, of Sacramento came armed with pruning shears and plastic bags. She harvested basil for pesto, garlic chives for scrambled eggs, sage for sweet potatoes and oregano for pasta sauce, plus a bunch of lavender and a bouquet of the daisy-like rudbeckia in yellow and orange.

“It’s so motivational for a home gardener to see what’s possible,” said Thompson, operations director for the school’s lass=" lingo_link lingo_link_hidden" href="http://topics.sacbee.com/Foods+for+Health+Institute/" rel="nofollow">Foods for Health Institute.

The garden was planted in 2008, the same year the Mondavi institute opened. The second phase of the institute project, a brewery and winery, is expected to be completed this summer.

The garden costs about $45,000 a year to maintain, which Genito hopes to offset soon by selling produce to campus cafeterias as well as renting the space for private events and receptions.

Until a washing facility that complies with food safety standards is installed, most of the produce is donated to the Gunrock Pub and chancellor’s events, as well as the Food Bank of Yolo County.

The plants mostly were started from seeds donated by the organic company Seeds of Change, said gardener Arlene Kennedy. Beyond weeding and pruning, Kennedy is also the one who shovels in chicken manure and compost into the beds between the year’s three major plantings.

There are generally about 50 plants in the garden at any one time. The summer garden includes seven types of beans, two varieties of thyme, Armenian and lemon cucumber, 10 kinds of tomatoes, four types of eggplants, six varieties of peppers, three kinds of basil and four different lavenders.

Some of the plantings are experimental, like a Fuji apple tree that is being trained to grow like a grapevine for easier picking and space restrictions.

Two persimmon trees are being guided onto a trellis and will eventually be grafted together when they meet. And a handful of tomato plants in new varieties, such as the Pink Berkeley Tie-Dye Heart and Large Barred Boar – developed by the Suisun Valley-based Wild Boar Farms – are starting to sport their fruit.

Each of the garden’s beds are a mix of flowers, fruits and vegetables, not just for the aesthetic contrast but because the varieties inadvertently help each other, Kennedy said.

For instance, Persian carpet zinnias attract hoverflies whose larvae eat aphids that feast on the snowy eggplants.

I think organic gardening is easier,” Kennedy said. “I let nature resolve the problem.”

LEARN MORE

• For more information about Good Life Garden or to get on the newsletter list for harvest day alerts go to www.goodlifegarden.ucdavis.edu.

• The garden is free and open to the public. Contact the Robert Mondavi Institute for Wine and Food Science, (530) 752-6741.

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FREE Lavender Harvest: Thursday, July 1 from 9:30 AM – 2 PM

June 29th, 2010


Just in time for Independence Day! FREE LAVENDER GIVE-AWAY Thursday, July 1st from 9:30 AM – 2 PM.

Join us at the Good Life Garden this Thursday, July 1st, anytime between 9:30AM and 2PM to gather some lavender! We also have a few other herbs that may be available to harvest on request. Some lavender will already be cut and ready to take home, and some will need to be harvested. Be sure to come prepared with a cutting instrument in case all of the trimmed lavender has been taken!

If you are interested, please RSVP to goodlifegarden@ucdavis.edu so we know how many people will be attending. Directions to the garden can be found on our website: http://www.goodlifegarden.ucdavis.edu/location

The give-away is free to attend; we just need you to bring the following items:

* scissors or pruning shears
* a bag to hold your herbs
* wet paper towels to put in the bag with the herbs (if you don’t have a refrigerator to keep them in for the day)
* water to drink (because it’s going to be hot!)

BE SURE TO WASH ALL HERBS WELL BEFORE ENJOYING THEIR FRESH TASTE!

Our gardener Arlene will be there all day to answer your questions about the different herbs and the harvesting process, as well as to direct you to the correct plants. We ask that no one remove entire plants or remove more than half of the leaves or flowers from any particular plant.

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Great Gardening Resources: UNIVERSITY OF CALIFORNIA AGRICULTURE AND NATURAL RESOURCES

May 12th, 2010

Here in California we have an amazing resource that I want to make sure you know about! It is known here as ANR or the Division of Agriculture and Natural Resources and is comprised of a statewide network of University of California researchers and educators dedicated to the creation, development and application of knowledge in agricultural, natural and human resources. In other words, they do the research and all you have to do is take advantage of it!

They provide a wealth of information for our farmers, but also our home gardeners. You have got to check some of this out! The books they sell can’t be beat, plus they offer a ton of free resources you simply must read!

HOW ABOUT

The California Master Gardener Handbook
It is a whopping 700 pages–the definitive guide to gardening in California. All for only $30!

-or-


Drip Irrigation in the Home Landscape
This easy-to-use reference guide answers common questions about components, materials, design, installation, maintenance, and troubleshooting. If you’re considering a drip irrigation system for your garden, for $5 you need this guide — don’t go to the hardware store without it!

-or-

Browse all the FREE PUBLICATIONS from 21 pages about Slugs: A Guide to the Invasive and Native Fauna of California to 6 pages about Patch Budding: A Convenient Method for Top-Working Olives.

Do you have a similar resource in your state? If so, let us know!

Explore, learn and enjoy!

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Give Thanks! FREE Herb Harvest Thursday November 19!

November 9th, 2009

The UC Davis Good Life Garden would like to “give thanks” to all our past, present and future herb harvest attendees! We enjoy having you out in the garden and hope that you’ll harvest some herbs to enjoy at your Thanksgiving meals.

Join us at the Good Life Garden Thursday, November 19, anytime between 9:30AM and 2PM to harvest any type of herb we have growing in the garden including rosemary, marjoram, lavender, sage, thyme, chives, and mint!

If you are interested, please RSVP to goodlifegarden@ucdavis.edu so we know how many people will be attending. Directions to the garden can be found here.


The harvest is free to attend; we just need you to bring the following items:

  • scissors or pruning shears
  • a bag to hold your herbs
  • wet paper towels to put in the bag with the herbs (if you don’t have a refrigerator to keep them in for the day)

BE SURE TO WASH ALL HERBS WELL BEFORE ENJOYING THEIR FRESH TASTE!

Our gardener Arlene will be there all day to answer your questions about the different herbs and the harvesting process, as well as to direct you to the correct plants. We ask that no one remove entire plants or remove more than half of the leaves or flowers from any particular plant.

Share

Harvest Sage and Serve it on Thanksgiving!

October 29th, 2009

Come to the next UC Davis Good Life Garden herb harvest on Thursday, November 5 from 9:30 AM-2 PM and pick some sage that you will be able to dry and showcase by Thanksgiving!

Here is a great article from eHow.com explaining the process.

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