What's the difference between "hybrid", "heirloom" and "OP" varieties?

A good article over at Kitchen Gardeners International, explains the difference between "hybrid", "heirloom" and "OP" varieties.

Seed and Plant Swaps/Sales

For those who are interested there will be a seed sale at South Seattle Community College on 03/12/2011 - 2:00pm - 4:00pm- More Info Here


NW Area Online Seed and Plant swaps here

There will be a seed swap as part of the Sustainable Burien meeting  February 5th. More info on when and where coming! 


Seattle Tilth will be hosting an edible plant sale. It's on Saturday, March 17, 9 a.m.-3 p.m in Hangar 30 at Warren G. Magnuson Park. There's no admission charge - come browse and get ideas for your spring garden!

The Eiffel Flower

While I think we had a few sunflowers at the Community Garden that challenged the "Eiffel Flower", I am guessing this Sunflower, just short of 24' takes the prize

Yummy Brussel Sprouts

* 1 Brussels Sprouts Stalk
* 3/4 cup Maple Syrup
* 1/4 cup Olive Oil
* Freshly Ground Black Pepper & Sea Salt, to taste

Preheat oven to 350°. Trim the stalk down to the fullest, best looking part. Trim sprouts off one side to make a flat bottom. Trim any "tough" leaves from the sprouts. Rinse stalk and trimmed sprouts well in fresh water. Wrap damp stalk in cling wrap and heat in the microwave for 4-5 minutes. Place the trimmed loose sprouts in a bowl, cover with cling wrap and microwave for 3 minutes. Whisk maple syrup and olive oil together. Place stalk flat side down along with any loose sprouts on a roasting pan and pour the maple syrup mixture over. Use a pastry brush to mop the maple syrup onto all sides of the sprouts and stalk. Season, to taste, with salt and pepper. Place in oven and roast for about 45 minutes or until sprouts on stalk are fork tender and caramelize to a golden color. To serve: Place stalk on a holiday platter, pour any syrup from roasting pan over and garnish with something bright and tart such as dried cranberries or fresh pomegranate seeds.

Frozen Pea Salad

Easiest salad to put together ever! I use Ranch dressing to kick it up a notch. Great with or without bacon!

FROZEN PEA SALAD
2 c. frozen peas (uncooked)
1/2 c. green onions chopped
1 c. shredded cheddar cheese
Bacon bits or crisp bacon broken into pieces if desired
1/2 c. ranch dressing or mayonnaise

Mix together with salad dressing or mayonnaise. Garnish with a rosemary sprig if desired. Serve

Fall Work Party November 5th

We’ve set November 5th, anytime between 10 a.m. and 2 p.m., as a time to get together as a garden community and finish cleaning up our garden plots. And, especially for those who haven’t put in their required 8 hours community work, working on the community areas of the garden.

Those who haven’t done their 8 hours risk losing their plots in 2012. (If you have unreported hours, send them to Michael Stein-Ross –

The rules require that we have our plots cleaned up by October 31st*, but the Parks Department has given us until November 5th to complete that work. It would be great if you could do the bulk of the cleanup in your plot prior to November 5th so the Parks Department can pick up that pile on or before November 5th. We need to bring in the 8 yards of compost that we have already purchased and that pile will probably be put in the spot in front of the compost bins. You’ll be able to amend your beds with that compost either this fall or next spring.

We’ll probably have some cider or other goodies to give us strength (feel free to bring something).

*Winter gardening. Some of you may want to grow gardens through the winter – please let the Board know before November 5th if you’ll be planning winter gardens.

Green Tomato Bread

If your plot is like mine, you have a glut of green tomatoes. What else besides Fried Green Tomatoes can you do with them? I was checking out The Cooking With Michelle blog, and she has a bread recipe for them. Very simular to zucchini bread or banana bread, but great in it's own right!
GREEN TOMATO BREAD
From Cooking With Michelle
Ingredients:

* 1/2 cup canola oil
* 8 ounces nonfat yogurt, plain
* 3 large eggs
* 1 cup sugar
* 1 cup Splenda (or use all sugar)
* 2 cups green tomatoes, pureed, juice drained and discarded
* 2 cups all-purpose flour
* 1 cup whole wheat flour
* 1/2 teaspoon baking powder
* 1 teaspoon baking soda
* 2 teaspoons cinnamon
* 1/2 teaspoon ground nutmeg
* 1/8 teaspoon salt
* 1/2 teaspoon ground cloves

Instructions

1. Preheat oven to 350 degrees. Grease and flour two loaf pans. Combine oil, yogurt, eggs, sugar, Splenda and green tomatoes in a large bowl and mix well. Sift together all purpose flour, baking powder, baking soda, and spices and add to wet ingredients along with the whole wheat flour. Stir together just until combined. Divide evenly between two prepared pans and bake just until a toothpick comes clean from the center of the bread, about 45 minutes. Let cool in pans, then remove. To retain moisture, wrap in plastic wrap and store in the refrigerator. May be frozen.