2023 – Starting Strong

As Mark lays out in his May video, the 2023 Garden has hit the ground planting  thanks to participants’ amazing energy, enthusiasm, planning and coordination- so impressive and inspiring.  What a contrast to the senseless wars, killings, greed and corruption on the Front Page.  This garden is a balm for the soul as well as […]

And Now To Beds

After seemly endless days of rainy cool weather, sun and warmth got fervent gardeners out in the field with astonishing efficiency and zeal.

I am a Bee Keeper

The sun is shining after a couple of cool gray days. While winter pruning fruit trees, I notice how the bees are coming back to life outside of their three hives. We steward a little fruit and vegetable farm here at Echo Valley Organics on Saltspring Island sits on the Salish Sea off the West […]

April Starts

The harvest of carrots, beets and cabbage from the winter garden is receding in the rear view mirror and energy has been focusing on the new growing season. As ECVG celebrates its third anniversary, the operation is more savvy and efficient than ever, and and our new members bring a wealth of experience and expertise. Southdown Garden has added rows (including fallow rotation) and methods, workflow, scheduling are always being tweaked to accommodate everyone’s needs and preferences.

All the Way From Brussels!

December and we are still in the garden picking beautiful Brussels Spouts.

Some people like roasting these in the oven. But, forget about them for ten minutes and you’re left with Brussels Cinders.

I like a sort of hybrid steam-roasting in a large covered skillet. I put the sprouts in with a small amount of water and heat on medium high with cover on being careful to stop before the water is gone. Then add some butter and saute until the sprouts get brown and nutty.

Sylvia’s Pickled Carrots

Chopped and boiled, fried or steamed, cooked in soups and stews, carrots are a friend to all, but that is hardly news.

Fall Soup

Tasty fall soup for this bout of colder than necessary weather.  Home made chicken/vegetable stock with Echo Valley squash and potatoes and some just picked kale,  blended with hand blender.  Toasted sourdough croutons/Echo Valley Organics garlic with 24 month Parmigiano and – can’t hurt- a few drops of olive/truffle oil.  Pretty yummy.

Garlic Planting in Winter Garden

Lots of hard work this week planting garlic. Many hands weeding, hoeing, peeling and planting.And now the garlic is bedded down and off to sleep.

Cabbage Town

Findhorn beware! We’re talking about Valley Power!