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Last chance FREE basil harvest!

September 28th, 2011

herb harvest flyer

Don’t miss the end of the season FREE basil herb harvest at the Good Life Garden!   Basil will be removed after this harvest to make room for our fall plants, so get your Ziploc bags ready!

WHEN: Friday, September 30
TIME: Anytime between 9 AM and 2 PM
WHERE: UC Davis Good Life Garden – in the courtyard of the Robert Mondavi Institute for Wine and Food Science.  click here for directions.

Please 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)


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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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Chive Harvesting

September 14th, 2010

Let me start off this entry by saying that I am one of those people whose anthropomorphic skill set extends beyond projecting human characteristics onto animals and inanimate objects.  I do the same with plants, and I believe that our proud chives need some attention!  They were mistakenly overlooked in favor of  the ever-popular basil, lavender and mint plantings at last week’s free herb harvest.  I think it may be because people don’t know how awesome they are!  They are hearty (hard to kill), perennial, beautiful (their flowers are gorgeous), and can be a delicious part of every meal!

At our next harvest (date TBA) check out our chives!  Harvest the stems that are not yet flowers like the one below.  Do you see how it is about to grow a flower yet, but hasn’t?  This is a good choice.  Snip it at its base so we avoid that unattractive chive stubble!

There are a variety of ways you can enjoy this wonderful herb; it’s not just for topping your potatoes!  With a milder flavor than onion, chives are usually snipped raw as a finishing touch for salads, soups, sauces, vegetable and fish dishes. Chives also work well in egg dishes such as quiche and omelets.  Here are the top 20 chive recipes according to Allrecipes.com.

Is there an edible that you love, that seems to get overlooked by more popular (common) fruits, vegetables, or herbs?  Why do you think it has an image problem?  Let us know!

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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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FREE HERB HARVEST this Tuesday, July 27 from 9:30-2:00!!

July 23rd, 2010
Download the flyer above by clicking on the image or here.  (Adobe Acrobat is required.)

In honor of Arlene’s last day as gardener of the  UC Davis Good Life Garden, we’re hosting another herb harvest this Tuesday, July 27 from 9:30 AM – 2 PM.  I cannot even think about the fact that she is moving onto greener pastures in the Bay Area.  We will miss her terribly and wish her lots of luck with her new endeavors.  (In other words, please don’t go!!)

Pretty much every herb is available for harvest (oregano, basil, sage, chives, rosemary, thyme and mint) except the lavender, which, as you may already know, was harvested a few weeks ago.

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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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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Ed Nordstrom, Congratulations on Your Retirement! You Will Be Missed!

June 30th, 2010



Join us in thanking Ed for all his efforts by posting a comment on this blog post!

Tomorrow is the first free herb (mostly lavender) harvest of 2010. That got us thinking how much we enjoy the campus and community participation at these events! If you have had a chance to attend, don’t you think it’s great? Not only do you have a chance to enjoy the outdoors and the inspirational landscape at the UC Davis Good Life Garden, but you walk away with something special grown right here on campus that you can enjoy with your next meal…plus, it’s free!

I wish I’d thought of it, but we have garden supervisor, Ed Nordstrom to thank for getting these free harvests off the ground. He is a passionate gardener and foodie who I would describe as secretly NOT a curmudgeon! (It took me a while to figure that out!) Thank you Ed!

Although we didn’t get to work with you long on Good Life Garden related projects, we really enjoyed it. Life is definitely not going to be the same here without you. We wish you lots of interesting and fun new adventures in your retirement!

Join us in thanking Ed for all his efforts by posting a comment on this blog post!

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