Bay Meadows

I hope everyone is enjoying a balmy start to fall! Lots of fun things have been happening in the garden and here are a few highlights:

Fermenting 101

A big thank you to everyone who braved the heat and attended our Fermenting 101 class on the first Saturday of the month! We were lucky to have urban homesteading expert, Nicole Easterday, to teach us the ins and outs of fermenting. She shared the history of fermenting, what crops to ferment at this time of year (think cabbage, carrot, and radish!), and how to make a mean kimchi. Nicole’s company, FARMcurious, offers amazing supplies, information, and classes, so be sure to check it out!

Meet the Pluot

Some of the fruit trees at Persimmon Park are already starting to fruit! Let me introduce you to the pluot – a cross between a plum and an apricot. Although pluots have firm, smooth skin of a plum, the insides are soft like an apricot and incredibly sweet. As of last week, the pluot tree is starting to produce fruit, so I’m hoping they’ll be ready for a taste test soon.

What Else is Growing in the Garden?

The beds are overflowing with delicious vegetables and herbs! Here are a few things that both residents and myself are growing in Persimmon Park:

Radicchio – Looking for a leafy, winter vegetable with a blast of color and a slightly bitter flavor? Look no further than radicchio! This Italian favorite comes in dark reds and brilliant purples, and grows into tight, compact heads. Great shredded and eaten raw in a salad, grilled, or roasted with fresh herbs, olive oil, and balsamic vinegar.

Pesto Perpetuo Basil – As the days get shorter and basil season winds down, it’s time to take advantage of all the delicious smelling basil in your garden. Pesto Perpetuo is one of my favorite varieties of basil – not only is it great for pesto (as the name implies!), but it’s small, variegated green and white leaves are a beautiful addition to any raised bed or herb garden.

Sugar Snap Peas – I took a chance this year by planting peas a little bit earlier than usual, but the risk is paying off! The plants are already producing sweet and crunchy peas, not to mention that the delicate tendrils and white flowers are a great addition to a stir fry or tossed into a salad.

If you see me in the garden, please feel free to stop by and say hello! I always love talking vegetables, swapping recipes, and hearing your thoughts on the garden. And if you’re looking for something fun to do at Bay Meadows, check out the Red Hot Roundup on Thursday, October 16th from 5:00 to 8:30PM. There will be music, microbeers, a spicy food eating contest, and tons of delicious food trucks that promise meals with a kick!

Happy Gardening!

–Mike