Monthly Archives: August 2012

Little Saplings – Secret Spaces: How to Bring Fantasy into Your Everyday Garden

And now something for those with little ones. Ruth Steinberg, founder of Little Saplings.org, is committed to helping kids find a love of
gardening. I had the pleasure of meeting her electronically awhile back, but when we finally met in person, I could see that her enthusiasm for gardening with children was infectious. She
specializes in fostering curiosity and play in the garden, and she’s here today to share her story and some ideas for doing the same …

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A Billion Acts of Green

A Billion Acts of Green – This Earth Day is another opportunity to step up, or step out of routine and find ways to reduce our impact on the planet.   Whether you are trying to reuse items, eliminate plastic bags … Continue reading

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Dealing with Apple Scab

This week’s guest blogger is David King from the Learning Garden. He’s a great friend and an amazing gardener who does more for the Los Angeles gardening scene than I have space to write. Today he shares his helpful tips
for managing apple scab. Take it away David!


For many of us wanting to grow more food on our own, fruits and nuts from trees comprise a major part …

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Immersing In Compost

I just completed a 5-day composting intensive workshop presented by Alane O’Rielly Weber. Much like my experience with Jon Jeavon’s Grow
BioIntensive workshop, this intensive class has re-swizzled the way I think about everything underground.

I knew about the Soil Foodweb, the intricate web of microbial life that exists in the soil and facilitates nutrient uptake in plants (which was first written about by Dr. Elaine Ingham), but I
didn’t quite have a handle on how to create a healthy environment for …

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Patch.com: Dairy Goddess Comes to Town

The latest post from Mar Vista’s Bounty Hunter is available for viewing. Find out more about a great new farmstead cheese maker who’s living the
dream.

The Dairy Goddess Comes to Mar Vista

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Harvesting Romano Beans

There’s something romantic about Romano beans. Maybe it’s the history, being associated with Italy, or maybe it’s the fantasy of standing on a
terrace with a platter of grapes and Parmigiano-Reggiano, overlooking a Tuscan vineyard.  

Romano beans are typically grown to be eaten fresh, as a flat bean. If picked when tender, they snap and add sweetness to classic dishes like braised beans and cool, summer salads.


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