Archive for August, 2010

Fall Beginnings

This year (with the help of Bart from Next Generation Organics) we have decided to plant some new things for fall. As the weather gets cooler, the conditions are great for things like greens, radishes and carrots to germinate. So, Bart gave us some spinach, radish, carrot and arugula seeds. Friday we planted the seeds and hopefully in the next couple days some will start to sprout and will mature in the next 25-50 days (except for the carrots, which are the exception and are going to be a little bit of an experiment). So before the first frost this year, we will have lots of greens and radishes.

Now on to the carrots. We will be letting them grow and overwinter. This means that the will germinate and sprout and begin to grow and then they will continue to grow during the winter until early next spring when we can pick them. To do this we have to mulch them very heavily so as to protect them and make sure to harvest them either all winter or before they start to flower in the spring (at which time they become bitter and inedible).

So keep an eye out for our fall veggies!

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Check Out These Melons

Well, the melons are well under way to being ripe. We have a mystery variety that was donated to us by Saad Hafez. We also bought some seeds for cantaloupe and watermelon. The ones we got donated were off to a rough start, but have now taken over their little row and then some. The ones we planted from seed have also taken off and are starting to produce little fruits. The issue with melons is telling when they are ripe. They are relatively easy to grow; they need lots of water, but they grow like crazy, as we have discovered. Telling when watermelons are ripe is apparently very difficult even for people who do it all the time. One day they could immature, in the next couple they turn mushy from being over ripe. So, we check them everyday. What lots of sources have been saying is to knock on the melon and if it makes a hollow knocking sound, it isn’t ripe. If it makes a dull thud, then it is ready. Cantaloupe is different. They have to be fragrant and the skin under the crackly part should be golden or orange and not green. So, once they are ready, we’ll let you know how that goes.

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Weekly Newsletter!

This year’s Campus Sustainability Stewards have lots of fresh produce in the organic garden, ready for the picking!

This week’s produce:

Herbs (mint, sage, thyme, basil, and parsley)–$2 a bundle/small bag

Onions– $2 and Shallots–3 for $2

Bell peppers–$1 per pepper

Anaheim peppers–$.50 per pepper

Japanese or Globe Eggplant–$1

Large tomatoes–$1 per tomato

Medium–$1 for two tomatoes

Small–$2 half quart sized bag

Cucumbers—$1

If you would like any produce, call the number above or email one of the Stewards. If you would like the produce delivered anywhere on campus, let us know, and we will gladly do so! Otherwise, let us know a time and you can pick up your order by the garden or at 1902 Oak Street (on the corner of Oak and Ohio). Please give us at least one day’s notice so we can pick and deliver it fresh.

Featured Recipe

Chicken ‘n Veggie Wraps

Ingredients

1/4 cup mayonnaise

4 fajita size whole wheat flour tortillas

12 oz boneless skinless chicken breasts, grilled and

sliced

1 medium bell pepper

1/4 cup sliced onion

2 cups mixed salad greens

Directions

Spread mayonnaise on tortillas. Layer chicken, pepper, red onion and salad greens down the center of each tortilla. Roll and fold the filled tortillas.

Greenhouse Project

One of our projects this summer is to build a greenhouse out of recycled 2 liter soda bottles. We’re going to need around 4,000 to create the whole thing! So if you have any bottles you would like to donate, please contact one of the Stewards and we can either pick them up or you can drop them off at the soon-to-be greenhouse (in the backyard of 1902 Oak).

Landscaping

A plan has been made for the plot net to the Eco House (used to be 1908). Coming up in the next couple weeks we will be hosting a couple of work days in order to get the landscaping done. We will be needing help tilling, digging holes and planting lots of things. We are currently working on pricing out everything that we have planned for the yard. If you know anyone or anywhere that would be willing to donate or give us a discounted price on the items below, please let us know.

  • Fruit trees
  • Berry-bearing shrubs
  • Other native shrubs

Idaho’s Bounty

Idaho’s Bounty is an online co-op that is devoted to bringing local organic food to the community. The Stewards are going to front the membership fee for the campus and we are compiling a list of people who are interested. If you are interested in ordering food from them this year, email the Stewards.

If you would like to contact the stewards, here is the info:

Email: sustainabilitystewards@collegeofidaho.edu

Phone: (208)691-9755

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Weekly Newsletter

THIS WEEK’S EVENT–Volunteer Day

This Thursday,  August 19th from 9-10 am we are hosting a Garden clean-up day! Come help us weed and clean-up the garden for an hour and receive some free produce for your efforts. So stop by at the Organic Garden Thursday morning behind KAIC and next to Simplot Dining Hall.

This year’s Campus Sustainability Stewards have lots of fresh produce in the organic garden, ready for the picking!

If you would like any produce, call the number above or email one of the Stewards. If you would like the produce delivered anywhere on campus, let us know, and we will gladly do so! Otherwise, let us know a time and you can pick up your order by the garden or at 1902 Oak Street (on the corner of Oak and Ohio). Please give us at least one day’s notice so we can pick and deliver it fresh.

This week’s produce:

Herbs (mint, sage, thyme, basil, and parsley)–$2 a bundle/small bag

Onions– $2 and Shallots–$2 for 3

Bell peppers–$1 per pepper

Anaheim peppers–$.50 per pepper

Japanese or Globe Eggplant–$1

Large tomatoes–$1 per tomato

Medium–$1 for two tomatoes

Small–$2 half quart sized bag

Cucumbers—$1

Featured Recipe

Grilled Eggplant and Tomato Sandwiches with Romano-Black Pepper Mayonnaise

Ingredients

1/2 cup mayonnaise                           Fresh basil leaves

3 tablespoons grated Romano cheese

1 teaspoon lemon juice                       4 medium tomatoes

1/4 teaspoon coarsely ground black pepper

1 small eggplant, cut into 1/2 inch thick slices

4 tablespoons olive oil, divided

8 slices Italian bread or focaccia

Directions

Combine mayonnaise, cheese, lemon juice and pepper. Season, if desired, with salt; refrigerate. Brush eggplant slices on both sides with 2 tablespoons oil. Season, if desired, with salt and black pepper. Grill, turning once, 8 minutes or until slightly charred and tender. Brush tomatoes with remaining 2 tablespoons oil and season, if desired, with salt and black pepper. Grill, turning once, 4 minutes or until charred and slightly softened. Remove and slice into quarters lengthwise. Evenly spread bread with mayonnaise mixture, then top with basil, eggplant and tomatoes.

Recycled 2 Liter Bottle Greenhouse

One of our projects this summer is to build a greenhouse out of recycled 2 liter soda bottles. We’re going to need around 4,000 to create the whole thing! So if you have any bottles you would like to donate, please contact one of the Stewards and we can either pick them up or you can drop them off at the soon-to-be greenhouse (in the backyard of 1902 Oak).

Landscaping

A plan has been made for the plot net to the Eco House (used to be 1908). Coming up in the next couple weeks we will be hosting a couple of work days in order to get the landscaping done. We will be needing help tilling, digging holes and planting lots of things. We are currently working on pricing out everything that we have planned for the yard. If you know anyone or anywhere that would be willing to donate or give us a discounted price on the items below, please let us know.

  • Fruit trees
  • Berry-bearing shrubs
  • Other native shrubs

Idaho’s Bounty

Idaho’s Bounty is an online co-op that is devoted to bringing local organic food to the community. The Stewards are going to front the membership fee for the campus and we are compiling a list of people who are interested. If you are interested in ordering food from them this year, email the Stewards.

If you would like to contact the stewards, here is the info:

Email: sustainabilitystewards@collegeofidaho.edu

Phone: (208)691-9755

Leave a comment »

The Monstrosities

Keeping up with the idea that this blog will be an instruction manual for future interns, I think the tomato monstrosities should be addressed. We originally decided to try to stake the tomatoes with a singular bamboo stake and green grow tape. Unfortunately, to do this successfully, each plant has to be de-suckered (pinch new growing stems so that just one main stem continues to grow). With 72 plants, we kind of just let them all go and didn’t pay that much attention to them. Now they are taking over and laying in the isles. This wouldn’t be too much of a problem except that to pick the tomatoes we have to clamber over stems, trying not to break them or smash any new tomatoes. So we decided to re-do the whole staking process. We ended up deciding on using 3 or 4 bamboo stakes and using mason twine to pull the branches up and make a kind of cage. So this is the final product of the staking. Whoever does this next year should probably get on it earlier than we decided to. Fighting with the giant monstrosities takes a lot more time than it should. But they’re almost all staked up and we finally have isles again between the tomatoes. Yay.

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Weekly Newsletter

This year’s Campus Sustainability Stewards have lots of fresh produce in the organic garden, ready for the picking!

This week’s produce:

Bunch of Kale–$2

Herbs (mint, sage, thyme, basil, and parsley)–$2 a bundle/small bag

Onions– $2 and Shallots–$2 for 3

Bell peppers–$1 per pepper

Anaheim peppers–$.50 per pepper

Japanese or Globe Eggplant–$1

Large tomatoes–$1 per tomato

Medium–$1 for two tomatoes

Small–$2 half quart sized bag

If you would like any produce, call the number above or email one of the Stewards. If you would like the produce delivered anywhere on campus, let us know, and we will gladly do so! Otherwise, let us know a time and you can pick up your order by the garden or at 1902 Oak Street (on the corner of Oak and Ohio). Please give us at least one day’s notice so we can pick and deliver it fresh.

Featured Recipe

Pan Grilled Falafel On Pita Bread

Ingredients

1 large carrot, roughly        2 14 oz chick peas, rinsed and

chopped                                                        drained

1/3 c cilantro                     1 egg

1/3 c parsley                       pita bread

1 t ground cumin                 lettuce

1 clove garlic                       tomatoes

1 scallion, chopped

1/2 t salt

1/4 t pepper

6 T Olive Oil

Directions

In the bowl of a food processor combine carrots, cilantro, parsley, cumin, salt, pepper and garlic. Pulse until well chopped, but not smooth. Add in 3 T of olive oil, the chick peas and egg. Pulse until all beans are coarsely chopped. Form into balls and gently flatten. Heat remaining oil in a large nonstick pan over medium heat. Working in batched to avoid crowding the pan, add remaining oil and grill patties until golden brown on both sides.

Place in pita pockets with tzatziki, tomatoes and lettuce. Season with salt and pepper.

Tzitziki

Ingredients

1 8 oz container Greek yogurt           1/2 cucumber, grated

1/2 t finely minced garlic                   1/2 c sour cream

1/2 t course salt                                  1/4 t pepper

Juice of one lemon

Directions

Place yogurt in a sieve, lined with heavy-duty paper towels, set over a bowl. Let it drain over night in the fridge, or for at least 4 hours. When the yogurt has fully drained, take the grated cucmber and wrap in two new paper towels. Squeeze out any excess water over the sink. In a small bowl combine yogurt, and all remaining ingredients. Keep refrigerated.

One of our projects this summer is to build a greenhouse out of recycled 2 liter soda bottles. We’re going to need around 4,000 to create the whole thing! So if you have any bottles you would like to donate, please contact one of the Stewards and we can either pick them up or you can drop them off at the soon-to-be greenhouse (in the backyard of 1902 Oak).

Landscaping

A plan has been made for the plot net to the Eco House (used to be 1908). Coming up in the next couple weeks we will be hosting a couple of work days in order to get the landscaping done. We will be needing help tilling, digging holes and planting lots of things. We are currently working on pricing out everything that we have planned for the yard. If you know anyone or anywhere that would be willing to donate or give us a discounted price on the items below, please let us know.

  • Fruit trees
  • Berry-bearing shrubs
  • Other native shrubs

Volunteer Day

Mark your calendars for August 19th (it’s a Thursday) from 9-10 am. We are hosting a Garden clean-up day! Come help us weed and clean-up the garden for an hour and receive some free produce for your efforts.

Idaho’s Bounty

Idaho’s Bounty is an online co-op that is devoted to bringing local organic food to the community. The Stewards are going to front the membership fee for the campus and we are compiling a list of people who are interested. If you are interested in ordering food from them this year, email the Stewards.

If you would like to contact the stewards, here is the info:

Email: sustainabilitystewards@collegeofidaho.edu

Phone: (208)691-9755

Leave a comment »

Weekly Newsletter

It’s that time of the week again!

We’d first like to remind everyone that we are working towards getting enough people to start an ordering system through the local online food co-op, Idaho’s Bounty. If you would like to be added to the list of people interested, please contact the Stewards.

Now on to produce. Here is this week’s available produce.

This week’s produce:

  • Bunch of Kale–$3
  • Herbs (mint, sage, thyme, basil, and parsley)–$2 a bundle/small bag
  • Onions– $2 and Shallots–$2 for 3
  • Bell peppers–$1.50 per pepper
  • Anaheim peppers–$1 per pepper
  • Japanese or Globe Eggplant–$1
  • Fingerling Potatoes–$1 a handful (they’re really small, good for soups or stews)

Large tomatoes–$1 per tomato

  • Persimmon, Red Sun and Jet Star

Medium–$1.50 for two tomatoes

  • Early Girl, Juan Flamme, and Ropreco

Small–$2 half quart sized bag

Featured Recipe:

Breakfast Burrito (makes one burrito)

Ingredients:

1 cup chopped potatoes

1 small bell pepper

1 small shallot or onion

1 clove garlic

1 large egg

Teaspoon milk

¼ cup shredded cheese of your choice

½ cup spinach julienned

Olive Oil

1 large flour tortilla

Salsa for garnish

Salt and pepper

Directions: Heat olive oil in a pan. Peel and chop potatoes into bite sized pieces and throw in pan. Cook until golden brown. Once cooked thoroughly, sauté the onion, pepper, spinach and garlic until the onion and garlic are translucent and peppers and spinach are wilty. While the potatoes and veggies are cooking, scramble the egg with the milk and when the veggies are done, add the egg to the pan. When the egg is almost cooked all the way, add the shredded cheese until it is melted. Salt and pepper to taste. Throw the tortilla onto a plate and cover with a damp towel. Microwave for 15 seconds. Scoop the mixture into the tortilla and garnish with salsa and roll into burrito.

If you would like to contact the stewards, here is the info:

Email: sustainabilitystewards@collegeofidaho.edu

Phone: (208)691-9755

Leave a comment »