PLG Log 3/28/15

What We Did Today:

  • Planted spring veggie seeds in sunken bed
  • Planted coyote gourds under mesquite trees
  • Planted penstemon and poppies around the shade structure
  • Weeded under mesquite trees (the weed looks like barley grass)
  • Watered
  • Big thanks to volunteers Jeremmy and Allene for all of your time and effort today!

Observations:

  • Ladybugs, bees, and flies are still all over artichokes
  • Trees and grapevines continue to leaf out, looking very healthy

What To Do Next Time:

  • Spread screened compost in planting areas
  • Plant remaining spring seeds
  • Observe and record what is germinating
  • Continue weeding
  • Screen wood mulch before spreading

Water Meter Log:  266,271

Volunteers Jeremmy and Allene plant seeds of dryland-adapted vegetables.

 

PLG Log 3/21/15

What We Did Today:

  •  weeded sunken bed, under nut trees, around sign and herb spiral
  • cleaned out sorghum stalks
  • added greens to compost pile #2
  • planted hibiscus and Jerusalem artichoke
  • watered
  • gave a tour to a group of teenage girls with a group home

Observations:

  • Loads of ladybugs throughout garden
  • Ladybugs and bees and flies all over artichokes
  • Jujubes are sprouting

What To Do Next Time:

  • continue weeding
  • spread screened compost in planting areas
  • plant spring seeds
  • screen wood mulch before spreading
  • bring hummingbird food and hang feeder
  • add steer manure to compost bin #2

Water Meter Log:  26,556

compost

Freshly screened compost made on site! Ready to spread for spring planting.

Ladybugs

Multi-generational ladybug love fest on the artichokes.

sorghum stalks

Dried sorghum stalks ready to be repurposed as trellising poles for summer beans.

weeding

Getting ready for spring planting at the PLG by weeding and brewing sun tea.

PLG Log 3/14/15

I’m very glad we have a timer back.
I sifted a little bit of compost so please spread it out where need be or let me know where it needs to go. If we need some more the other one may be ready to fit as well. The one I did today needs some green, it’s mostly all twigs and pine cones now. There’s quite a bit of brown on the outside that can be added.
– Joseph

PLG Log 11/21

chihuahua in the garden with radishes husband in the garden with alfalfa

What we did:

  • turned compost 2
  • hand watered
  • removed alfalfas on grape lane
  • wrapped aloes in burlap
  • trimmed grapes

To do:

  • Irrigation Overhaul: replace irrigation clock, mend zone 1 PVC pipe, check tree zone
  • plant bulbs
  • screen compost 2 and spread in garden
  • continue removing alfalfa
  • print final versions of signs
  • paint N wall taupe
  • harvest amaranth, artichoke sunflower seeds

Observations:

  • Sunny and slightly breezy
  • Jujube 2 and fig look dry
  • Pallet storage area being used as a step to get over the fence.

Breakfast in the Garden Recipes

 

permaculture, breakfast, mesquite, pomegranate, prickly pear, almond, local

Cheers to you for enjoying the fine flavors of the Mojave desert at our fourth annual mesquite pancake breakfast, hereby granted a bit of brevity with the new name Breakfast in the Garden. If you brought home some mesquite meal of your own to try, replace 1/3 of the flour in most baking recipes for a treat as wholesome and tear-jerking as a southwestern sunset. Share your mesquite creations with us with the hashtag:

#ieatmesquite 

Try mesquite meal in your pancakes next time you have pancakes with the family! Prep the wet and dry ingredients separately and then whisk together until just combined to keep fluffy.  Cook on a slightly lower temperature than normal to prevent the sugars in the mesquite meal from burning. Add a topping of pomegranate syrup and sliced almonds. Enjoy!

Mesquite Pancakes for Diners

  • ⅓ cup mesquite flour
  • ⅔ cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 tablespoons melted butter
  • 1 large egg
  • 1 tablespoon vegetable oil

Mesquite Pancakes for Vegan and Gluten-Free Diners

  • 3/4 cup flour Bob’s Red Mill Gluten Free Flour
  • 1/3 cup mesquite flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg replacer (we used 1 tbsp. ground flaxseed meal mixed with 1 tbsp. water and chilled in the fridge for at least 15 min to create a tasty binder for the batter)
  • 2/3 cup non-dairy milk
  • 1 tablespoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon vegan butter