WILLIAMSBURG, Brooklyn: My brother is a sweetie. For my birthday he went to Sprout Home and picked out these two specimens complete with designer containerage and biked with them over to me at work on Friday. I think plants might be the best present ever.
HUMBOLDT ST, Brooklyn: Inspired once again by the botanical talents of my gal Lea Wells, when I needed a hospitality gift for my favorite Aunt, I went flower picking in my backyard. These blooms are all 100% Brooklyn grown, harvested and arranged the beginning of September this year…
Much better than store bought… I GREW THIS!!
SAN FRAN, California: Just came upon this hot dude on the Huffington Post website… I am adding a link to his blog! He sets up gardens in people’s yards and then trades their harvest for discounts at the restaurants they supply. Local! Local! Local! I would absolutely love to see this happen in Brooklyn. I think we are very close in so many ways. Stay tuned for a future post documenting the overwhelming potential of unused Brooklyn ground space…
138 METROPOLITAN AVE, Brooklyn: It takes a lot of time and energy to keep up a garden. Especially somewhere so public as a side walk (in Brooklyn none the less) where the typical battles with pests also include pedestrians with empty coffee cups, cigarette butts, candy wrappers, soda cans, etc. Not to mention the faith the gardener must have in the general public not to rob their tomato vines bare. Such a thing exists in Williamsburg, and I pass it everyday on my way to work, on my way to get coffee from work, on my way to lunch and back… it is right down the street from my office and it adds a little bit of joy to my day. I am thankful to the gal that puts so much positive energy into keeping it going. Just recently she added big beautiful heads of fall cabbage. These photos were taken back in the summer:
From afar, a gaggle of planters. They have found the same cheap alternative to traditional planters that I have – garbage cans and waste baskets make great containers for planting. They are simple in design, come in good colors, and winter better than terracotta. The price range is $1 – $10 compared to a container of the same size designated as “planter” which can run you ridiculously into the hundreds depending on the model. The smaller black containers they are using here were literally 99 cents on sale at ikea this spring. All you need to do is make sure to drill holes in the bottom for proper drainage.
I’m not a big fan of the tires – but they work really well too! Here they have painted them green to disguise them a bit. I think for this application, it works great!
The temptation to sample the gorgeous fruits was strong, but I resisted for the public good.
Another Oh-So-Clever solution to adding a little green in your life… they have herbs growing from painted coffee cans wired to the windows. ANYONE can do this. A homeless man could hook one of these suckers to a shopping cart. There is no excuse why everyone in this big city shouldn’t have a can with something edible growing in it. At least for the summer.
PASADENA, California: I love this concept, does that make me a hippie?
http://www.apartmenttherapy.com/la/gardening/pasadena-plant-bank-099814
HUMBOLDT ST, Brooklyn: Harvest it before the frost comes along one night and turns it black. Make pesto. You can freeze it and break it out in the dead of winter when you are craving something fresh and green. You will be happy you did.
The end.
BEDFORD & N. FOURTH, Brooklyn: Take a closer look at what is going on here…
My coworker thinks someone must have lost a slab of tomato off their sandwich back in the spring. I suspect the seed blew in on the breeze. Any way you slice it, a seed was sewn between the sidewalk and a construction site on the corner of Bedford and N. Four – go see for your self – if it hasnt been trampled to death by the hordes of 20 somethings, the fruit may be getting ripe enough to pick!
and just so you can really see what I’m talking about… with flash! (it was getting dark when I took these…) YES IT IS A real live TOMATO PLANT fighting to survive!
The discarded cig butt really completes the composition.
BROADWAY & KENT AVE, Brooklyn: As usual I have a million and one post ideas to catch up on. For anyone who has not experienced the magic of a farm share I cannot tell you enough good things about it. There is no reason why everyone in the city shouldn’t get in on this ingenious solution/ alternative to nutritious eating and food procurement. Check the bounty I documented back in August:
Now, imagine the glory of receiving this beautiful gift every week, June through November, each time with new surprises depending on what is ripe and harvested that day. Just cause I’m a nerd like that, here is the break down of one week:
This is a fruit and veggie share and also an egg share. Some CSAs also offer a milk / dairy share and the option to purchase meat shares on a weekly basis. This website is a general and basic what’s up: www.myfarmshare.com
Also good sources for farm shares and a plethora of other things food related: www.slowfoodnyc.org
http://justfood.org/
HAPPY EATING!!
HUMBOLDT ST, Brooklyn: Fresh pack pickling is the easiest method, in my opinion, because you don’t need any equipment that you wouldn’t otherwise have in the kitchen. It’s so easy! Anyone can do it! The other cool thing people seem to forget is pickling is not limited to cucumbers. Pick any fruit or vegetable!
I recently purchased the book Preserved written by Nick Sander & Johnny Acton. Although I found it predominately meat based and a bit vague in the text, the photos are divine and it really did a good job reminding me of all the possibilities that exist for food besides instant gratification. The fate of our grocery store purchases or garden bounty is not limited to that same week. But I am getting off topic – especially considering unsealed fresh-pack pickles should be eaten within a week… Here is what you will need…
Very clean glass jars with lids (I recommend boiling them in water first)
Cucumber (depends on size, but consider how many will fit into your jars once cut)
Jalapeno (approx. 1/2 per jar)
Garlic Cloves (2 – 4 per jar)
Peppercorns (1 teaspoon per jar)
Dill (fresh whole stalks)
Here is the liquid ratio to boil:
1-1/2 cup vinegar
1/2 cup water
2 tablespoons sugar
1 tablespoon kosher salt
Slice your cucs and jalapeneo how you like them best – dimes or spears (something in between??) Make sure you give them a good wash if they are store bought, often there is a thin layer of wax on the skin. Put all the veg in the jars and once your liquid has come to boil fill em up to the top. Cover loosely with the lid while you leave out to cool. Once room temp (or warm to the touch is ok) make sure the lid gets screwed on tight and refrigerate. They can be eaten in a few hours! Lasts a week or two. Experiment with the ingredients to get them just how you like them… saltier, sweeter, dillier. PICKLE PARTY!
HUMBOLDT ST, Brooklyn: It’s good to have a garden. When you hunker down close to the earth you can almost feel like you’re somewhere else. Radishes gone to flower…
…taken the end of August.
Somewhere else indeed…
