Seeds Of Change: Mini Gardens Help Drive The Growth Of Food At Home
Gardeners' Gems: Designer Crops That Will Wow The Neighbors
Planning Your Spring Vegetable Garden for Earth Day
Bay Area Home Brewers Opt for Homegrown Hops
Book Review: Tender, by Nigel Slater
Growing Greens
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The idea for Seedsheet almost immediately came to me.\"\u003c/p>\n\u003cp>Sketching out the concept with crayons that were handy in the farmhouse, MacKugler was intrigued by the idea of fool-proof gardening that would appeal to people living in cities with little or no outdoor space, but who still wanted the experience of harvesting their own crops.\u003c/p>\n\u003cfigure id=\"attachment_117846\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/seedsheet-7c0ca8806a820a506d834d1b01902f5e61c44c8f-s300-c85.jpeg\" alt=\"When MacKugler first came up with the concept of Seedsheet, he sketched out the concept with crayons that were handy in the farmhouse where he was inspired by the garden.\" width=\"300\" height=\"225\" class=\"size-full wp-image-117846\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/seedsheet-7c0ca8806a820a506d834d1b01902f5e61c44c8f-s300-c85.jpeg 300w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/seedsheet-7c0ca8806a820a506d834d1b01902f5e61c44c8f-s300-c85-160x120.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/seedsheet-7c0ca8806a820a506d834d1b01902f5e61c44c8f-s300-c85-240x180.jpeg 240w\" sizes=\"(max-width: 300px) 100vw, 300px\">\u003cfigcaption class=\"wp-caption-text\">When MacKugler first came up with the concept of Seedsheet, he sketched out the concept with crayons that were handy in the farmhouse where he was inspired by the garden. \u003ccite>(Courtesy of Seedsheet)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As MacKugler says, \"We're kind of the Blue Apron of agriculture. It's not meal delivery, it's farm delivery.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A 2017 \u003ca href=\"http://gardenresearch.com\">gardening industry survey\u003c/a> produced by GardenResearch.com shows that one in three U.S. households now produces something edible at home, whether it's a pot of herbs on the windowsill or a raised-bed kitchen garden. In fact, consumer interest in growing food has translated to a $1 billion increase in sales in just five years, surpassing sales for flower gardening.\u003c/p>\n\u003cp>It's that all-important 18- to 34-year-old demographic — millennials — who are driving much of that growth, says Michelle Simakis, editor of \u003cem>Garden Center Magazine\u003c/em>.\u003c/p>\n\u003cp>\"Some millennials did not grow up gardening with their parents, so they aren't necessarily gardening as a hobby or to beautify their homes like previous generations did,\" says Simakis. \"They are planting vegetables and fruit because they want to know where their food comes from and are interested in cooking with produce that's better than what they can find in stores.\"\u003c/p>\n\u003cp>As a millennial himself, MacKugler's instinct for the Seedsheet concept is all about making that \"Green Acres\" dream come true, but within the confines of modern urban living. His instincts are proving correct: 100 percent of Seedsheet customers live in cities, from Washington, D.C., to San Francisco.\u003c/p>\n\u003cp>\"Most people here in Vermont think we're crazy, but that's because they've been raised as gardeners and don't see the need for this kind of product,\" he says.\u003c/p>\n\u003cp>His original concept involved spacing different types of seeds within two layers of dissolvable film, which were placed on top of soil and then watered. MacKugler had it tested by friends and family, who liked the basic idea — except for the weeds that sprouted alongside the seedlings, making it difficult to know what needed to be plucked. A new design using a 12-inch circle of recyclable weed-blocking fabric dotted with 4 or 8 dissolvable pods filled with organic seeds and a thin layer of soil solved the weed problem.\u003c/p>\n\u003cp>\"Companies in the lawn and garden industry are aware they need to provide products that guarantee ease and success for first-time gardeners,\" says Paul Cohen, research director of gardenresearch.com. Noting that he'd seen MacKugler demonstrating his product on a recent episode of the budding-entrepreneur reality TV show \u003cem>Shark Tank\u003c/em>, Cohen says, \"I expect to see a lot more of these types of products in the future.\"\u003c/p>\n\u003cp>MacKugler is particularly mindful of making first-time gardeners feel successful. \"Our main goal is to choose varieties that will grow really quickly. We're figuring out which plants can grow together and reach maturity around the same time so people can coordinate cooking meals around the harvest.\"\u003c/p>\n\u003cp>MacKugler and his team focus on fast-growing varietals like Glacier tomatoes, while Ruby Streaks mustard greens and Valentine's Day radishes can be ready to eat in about a month.\u003c/p>\n\u003cfigure id=\"attachment_117842\" class=\"wp-caption alignright\" style=\"max-width: 446px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/hosuace-769fb6e13fd7b8004009113d739f4527dea4f90f.jpe\" alt=\"Seedsheets are recipe-focused. For example, the one for hot sauce includes seeds for cayenne peppers, red carrots, Napoli carrot and purple bunching onions.\" width=\"446\" height=\"335\" class=\"size-full wp-image-117842\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/hosuace-769fb6e13fd7b8004009113d739f4527dea4f90f.jpe 446w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/hosuace-769fb6e13fd7b8004009113d739f4527dea4f90f-160x120.jpe 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/hosuace-769fb6e13fd7b8004009113d739f4527dea4f90f-240x180.jpe 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/hosuace-769fb6e13fd7b8004009113d739f4527dea4f90f-375x282.jpe 375w\" sizes=\"(max-width: 446px) 100vw, 446px\">\u003cfigcaption class=\"wp-caption-text\">Seedsheets are recipe-focused. For example, the one for hot sauce includes seeds for cayenne peppers, red carrots, Napoli carrot and purple bunching onions. \u003ccite>(Coutesy of Seedsheet)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"You can grow a lot of food in a small amount of space,\" asserts MacKugler. \"People will say, 'You can't grow tomatoes in a bucket,' but it's actually very easy.\"\u003c/p>\n\u003cp>Indeed, besides MacKugler's kits, Simakis notes there are already a variety of other options popping up in the small garden marketplace. Both IKEA and Miracle-Gro offer countertop units, while would-be gardeners with a little more space can opt for LED-powered, indoor hydroponic growing kits. But she also sees that the millennial interest in growing food may be tied to loftier goals.\u003c/p>\n\u003cp>\"Making gardening easy is important, but I think more companies are starting to promote the importance of gardening to help the environment, and generally speaking, the millennial generation is drawn to causes,\" she says.\u003c/p>\n\u003cp>For MacKugler, his own interest in sustainable design and supporting the local community means sourcing organic seeds and relying on the expertise of an important segment of the nearby population: farmers.\u003c/p>\n\u003cp>Because Vermont's farmers are typically out of work during the winter and early spring until planting season starts, they are becoming the biggest asset for his young company, where everything from custom machinery to seed assembly procedures needs to be built from the ground up. And with up to 600 kits being made per hour, MacKugler says, \"We're selling more kits now than we actually have people in our town.\"\u003c/p>\n\u003cp>Curating seeds specifically for recipes has also been an important focus for MacKugler, highlighting another millennial trend: home cooking. A \u003ca href=\"http://www.bizjournals.com/prnewswire/press_releases/2016/12/29/NE78030\">recent survey\u003c/a> by online grocer Peapod shows that millennials are now twice as likely to cook at home than baby boomers, but they are more in need of inspiration than older, more experienced cooks. The \"Hot Sauce Seedsheet\" is one recipe-based kit designed to feed that need, with four seed varieties that grow together in a standard 12-inch pot: the Ring-O-Fire Cayenne Pepper, Dragon Red Carrot, Napoli Carrot and Purple Bunching Onions. The kit comes with recipes for spicy carrot juice and, of course, hot sauce. \u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\"Our goal is to cultivate an understanding of how gardening works,\" says MacKugler. \"Everyone should be able to call themselves a gardener, no matter where they live.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Container kits, designed for urban living and planted with recipes already in mind, are appealing to people who are interested in home cooking, food-sourcing and the environment.","status":"publish","parent":0,"modified":1496256980,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1136},"headData":{"title":"Seeds Of Change: Mini Gardens Help Drive The Growth Of Food At Home | KQED","description":"Container kits, designed for urban living and planted with recipes already in mind, are appealing to people who are interested in home cooking, food-sourcing and the environment.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Seeds Of Change: Mini Gardens Help Drive The Growth Of Food At Home","datePublished":"2017-05-31T18:27:23.000Z","dateModified":"2017-05-31T18:56:20.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"117839 https://ww2.kqed.org/bayareabites/?p=117839","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/05/31/seeds-of-change-mini-gardens-help-drive-the-growth-of-food-at-home/","disqusTitle":"Seeds Of Change: Mini Gardens Help Drive The Growth Of Food At Home","nprByline":"Kristen Hartke, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Courtesy of Seedsheet","nprStoryId":"527069263","nprApiLink":"http://api.npr.org/query?id=527069263&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/05/31/527069263/seeds-of-change-mini-gardens-help-drive-the-growth-of-food-at-home?ft=nprml&f=527069263","nprRetrievedStory":"1","nprPubDate":"Wed, 31 May 2017 11:59:00 -0400","nprStoryDate":"Wed, 31 May 2017 11:59:00 -0400","nprLastModifiedDate":"Wed, 31 May 2017 11:59:48 -0400","path":"/bayareabites/117839/seeds-of-change-mini-gardens-help-drive-the-growth-of-food-at-home","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The short, but intense, growing season in Vermont might be a drawback for some, but for native son Cam MacKugler, it's turned out to be the key to developing his container garden kit start-up, \u003ca href=\"http://www.seedsheets.com/\">Seedsheet\u003c/a>.\u003c/p>\n\u003cp>\"Up here in Vermont,\" says MacKugler, \"we don't have a lot of time to grow our food, so the goal is to get as much as you can as quickly as possible.\"\u003c/p>\n\u003cp>A house-sitting stint on a co-worker's farm in 2012 is what inspired MacKugler, an architect working in sustainable design in Middlebury, a small town in western Vermont. \"I was paid with access to the backyard garden,\" he says, \"and I was looking at the companion planting [an agricultural system for maximizing space and crop productivity] and how well it was designed — the arrangement of tomatoes and basil and zucchini. The idea for Seedsheet almost immediately came to me.\"\u003c/p>\n\u003cp>Sketching out the concept with crayons that were handy in the farmhouse, MacKugler was intrigued by the idea of fool-proof gardening that would appeal to people living in cities with little or no outdoor space, but who still wanted the experience of harvesting their own crops.\u003c/p>\n\u003cfigure id=\"attachment_117846\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/seedsheet-7c0ca8806a820a506d834d1b01902f5e61c44c8f-s300-c85.jpeg\" alt=\"When MacKugler first came up with the concept of Seedsheet, he sketched out the concept with crayons that were handy in the farmhouse where he was inspired by the garden.\" width=\"300\" height=\"225\" class=\"size-full wp-image-117846\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/seedsheet-7c0ca8806a820a506d834d1b01902f5e61c44c8f-s300-c85.jpeg 300w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/seedsheet-7c0ca8806a820a506d834d1b01902f5e61c44c8f-s300-c85-160x120.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/seedsheet-7c0ca8806a820a506d834d1b01902f5e61c44c8f-s300-c85-240x180.jpeg 240w\" sizes=\"(max-width: 300px) 100vw, 300px\">\u003cfigcaption class=\"wp-caption-text\">When MacKugler first came up with the concept of Seedsheet, he sketched out the concept with crayons that were handy in the farmhouse where he was inspired by the garden. \u003ccite>(Courtesy of Seedsheet)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As MacKugler says, \"We're kind of the Blue Apron of agriculture. It's not meal delivery, it's farm delivery.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A 2017 \u003ca href=\"http://gardenresearch.com\">gardening industry survey\u003c/a> produced by GardenResearch.com shows that one in three U.S. households now produces something edible at home, whether it's a pot of herbs on the windowsill or a raised-bed kitchen garden. In fact, consumer interest in growing food has translated to a $1 billion increase in sales in just five years, surpassing sales for flower gardening.\u003c/p>\n\u003cp>It's that all-important 18- to 34-year-old demographic — millennials — who are driving much of that growth, says Michelle Simakis, editor of \u003cem>Garden Center Magazine\u003c/em>.\u003c/p>\n\u003cp>\"Some millennials did not grow up gardening with their parents, so they aren't necessarily gardening as a hobby or to beautify their homes like previous generations did,\" says Simakis. \"They are planting vegetables and fruit because they want to know where their food comes from and are interested in cooking with produce that's better than what they can find in stores.\"\u003c/p>\n\u003cp>As a millennial himself, MacKugler's instinct for the Seedsheet concept is all about making that \"Green Acres\" dream come true, but within the confines of modern urban living. His instincts are proving correct: 100 percent of Seedsheet customers live in cities, from Washington, D.C., to San Francisco.\u003c/p>\n\u003cp>\"Most people here in Vermont think we're crazy, but that's because they've been raised as gardeners and don't see the need for this kind of product,\" he says.\u003c/p>\n\u003cp>His original concept involved spacing different types of seeds within two layers of dissolvable film, which were placed on top of soil and then watered. MacKugler had it tested by friends and family, who liked the basic idea — except for the weeds that sprouted alongside the seedlings, making it difficult to know what needed to be plucked. A new design using a 12-inch circle of recyclable weed-blocking fabric dotted with 4 or 8 dissolvable pods filled with organic seeds and a thin layer of soil solved the weed problem.\u003c/p>\n\u003cp>\"Companies in the lawn and garden industry are aware they need to provide products that guarantee ease and success for first-time gardeners,\" says Paul Cohen, research director of gardenresearch.com. Noting that he'd seen MacKugler demonstrating his product on a recent episode of the budding-entrepreneur reality TV show \u003cem>Shark Tank\u003c/em>, Cohen says, \"I expect to see a lot more of these types of products in the future.\"\u003c/p>\n\u003cp>MacKugler is particularly mindful of making first-time gardeners feel successful. \"Our main goal is to choose varieties that will grow really quickly. We're figuring out which plants can grow together and reach maturity around the same time so people can coordinate cooking meals around the harvest.\"\u003c/p>\n\u003cp>MacKugler and his team focus on fast-growing varietals like Glacier tomatoes, while Ruby Streaks mustard greens and Valentine's Day radishes can be ready to eat in about a month.\u003c/p>\n\u003cfigure id=\"attachment_117842\" class=\"wp-caption alignright\" style=\"max-width: 446px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/hosuace-769fb6e13fd7b8004009113d739f4527dea4f90f.jpe\" alt=\"Seedsheets are recipe-focused. For example, the one for hot sauce includes seeds for cayenne peppers, red carrots, Napoli carrot and purple bunching onions.\" width=\"446\" height=\"335\" class=\"size-full wp-image-117842\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/hosuace-769fb6e13fd7b8004009113d739f4527dea4f90f.jpe 446w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/hosuace-769fb6e13fd7b8004009113d739f4527dea4f90f-160x120.jpe 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/hosuace-769fb6e13fd7b8004009113d739f4527dea4f90f-240x180.jpe 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/hosuace-769fb6e13fd7b8004009113d739f4527dea4f90f-375x282.jpe 375w\" sizes=\"(max-width: 446px) 100vw, 446px\">\u003cfigcaption class=\"wp-caption-text\">Seedsheets are recipe-focused. For example, the one for hot sauce includes seeds for cayenne peppers, red carrots, Napoli carrot and purple bunching onions. \u003ccite>(Coutesy of Seedsheet)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"You can grow a lot of food in a small amount of space,\" asserts MacKugler. \"People will say, 'You can't grow tomatoes in a bucket,' but it's actually very easy.\"\u003c/p>\n\u003cp>Indeed, besides MacKugler's kits, Simakis notes there are already a variety of other options popping up in the small garden marketplace. Both IKEA and Miracle-Gro offer countertop units, while would-be gardeners with a little more space can opt for LED-powered, indoor hydroponic growing kits. But she also sees that the millennial interest in growing food may be tied to loftier goals.\u003c/p>\n\u003cp>\"Making gardening easy is important, but I think more companies are starting to promote the importance of gardening to help the environment, and generally speaking, the millennial generation is drawn to causes,\" she says.\u003c/p>\n\u003cp>For MacKugler, his own interest in sustainable design and supporting the local community means sourcing organic seeds and relying on the expertise of an important segment of the nearby population: farmers.\u003c/p>\n\u003cp>Because Vermont's farmers are typically out of work during the winter and early spring until planting season starts, they are becoming the biggest asset for his young company, where everything from custom machinery to seed assembly procedures needs to be built from the ground up. And with up to 600 kits being made per hour, MacKugler says, \"We're selling more kits now than we actually have people in our town.\"\u003c/p>\n\u003cp>Curating seeds specifically for recipes has also been an important focus for MacKugler, highlighting another millennial trend: home cooking. A \u003ca href=\"http://www.bizjournals.com/prnewswire/press_releases/2016/12/29/NE78030\">recent survey\u003c/a> by online grocer Peapod shows that millennials are now twice as likely to cook at home than baby boomers, but they are more in need of inspiration than older, more experienced cooks. The \"Hot Sauce Seedsheet\" is one recipe-based kit designed to feed that need, with four seed varieties that grow together in a standard 12-inch pot: the Ring-O-Fire Cayenne Pepper, Dragon Red Carrot, Napoli Carrot and Purple Bunching Onions. The kit comes with recipes for spicy carrot juice and, of course, hot sauce. \u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\"Our goal is to cultivate an understanding of how gardening works,\" says MacKugler. \"Everyone should be able to call themselves a gardener, no matter where they live.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/117839/seeds-of-change-mini-gardens-help-drive-the-growth-of-food-at-home","authors":["byline_bayareabites_117839"],"categories":["bayareabites_2554"],"tags":["bayareabites_201","bayareabites_15868"],"featImg":"bayareabites_117840","label":"bayareabites"},"bayareabites_82083":{"type":"posts","id":"bayareabites_82083","meta":{"index":"posts_1591205157","site":"bayareabites","id":"82083","score":null,"sort":[1400083488000]},"guestAuthors":[],"slug":"gardeners-gems-designer-crops-that-will-wow-the-neighbors","title":"Gardeners' Gems: Designer Crops That Will Wow The Neighbors","publishDate":1400083488,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_82084\" class=\"wp-caption aligncenter\" style=\"max-width: 2816px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/glass-gems-original-38b3ee92e1369aa8ee375c2562171f1c9c24f7fe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/glass-gems-original-38b3ee92e1369aa8ee375c2562171f1c9c24f7fe.jpg\" alt=\"The nearly translucent Glass Gem Corn looks more like a work of art than a vegetable. Photo: Greg Schoen/Native Seeds\" width=\"2816\" height=\"2110\" class=\"size-full wp-image-82084\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The nearly translucent Glass Gem Corn looks more like a work of art than a vegetable. Photo: Greg Schoen/Native Seeds\u003c/figcaption>\u003c/figure>\n\u003cp>by Sáša Woodruff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/13/310459918/gardeners-gems-this-years-hottest-edibles-will-wow-the-neighbors\">The Salt at NPR Food\u003c/a> (5/13/14)\u003c/p>\n\u003cp>To the home gardener who says \"been there, done that\" to the heirloom green bean, the French breakfast radish or the Brandywine tomato, take heart.\u003c/p>\n\u003cp>Nurseries and seed companies are competing to bring you the most colorful and flavorful designer edibles they can come up with. They travel the world looking for the next in-vogue plant for the home horticulturist. Every few years they introduce these new chic varieties in their catalogs and websites.\u003c/p>\n\u003cp>Alice Doyle, a founder of \u003ca href=\"http://loghouseplants.com/\">Log House Plants\u003c/a>, a wholesale nursery for classic and unusual plants, says some of her\u003cstrong> \u003c/strong>customers are like wine connoisseurs who are always seeking the next best thing.\u003c/p>\n\u003cp>\"It's the joy of the hunt,\" she says. \"The nuances, the different flavors and different things you can do with [plants] and enjoying how they grow — it's all fun.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here are our top picks for the most seductive edibles available for the home gardener this season:\u003c/p>\n\u003cp>\u003cstrong>Glass Gem Corn:\u003c/strong> This corn became a rock star in 2012 when the \u003ca href=\"https://www.facebook.com/photo.php?fbid=10150818201943801&set=a.471864958800.242833.325427763800&type=1&theater\">photo\u003c/a> posted on Facebook went viral.\u003c/p>\n\u003cp>And it's clear why: The translucent rainbow kernels look more like Swarovski crystals than food. But how did these brilliant kernels come to be?\u003c/p>\n\u003cp>The story begins decades ago with Carl Barnes, a part-Cherokee farmer and breeder in Oklahoma who started crossing different Native American corns for beauty. He chose vibrant, translucent colors and eventually ended up with Glass Gem Corn. One of Barnes' students, Greg Schoen, gifted the seeds to \u003ca href=\"http://nativeseeds.org/\">Native Seeds/SEARCH\u003c/a>, a nonprofit seed conservation group, in Tucson, Ariz.\u003c/p>\n\u003cp>There are thousands of varieties of corn, and NS/S banks more than 500 varieties. Melissa Kruse-Peeples, conservation program coordinator for the group, sees the visually stunning Glass Gem as a way to pique interest into maize's diversity.\u003c/p>\n\u003cp>\"We really see it as a gateway corn that introduced a lot of people who think of corn as just corn on the cob, not realizing there's such diversity and many different beautiful varieties of corn,\" she says. This is a flint corn, not a sweet corn, so you can't eat it like a corn on the cob, but you can dry it and pop it for popcorn or grind it for polenta or cornbread.\u003c/p>\n\u003cfigure id=\"attachment_82085\" class=\"wp-caption aligncenter\" style=\"max-width: 2547px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/tomato003tw_wide-5dd88835d5110ba8438d9198e4c673ea6be85738.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/tomato003tw_wide-5dd88835d5110ba8438d9198e4c673ea6be85738.jpg\" alt=\"The Indigo Rose tomato was developed by Jim Myers, a vegetable breeder at Oregon State University. Photo: Courtesy of Oregon State University\" width=\"2547\" height=\"1430\" class=\"size-full wp-image-82085\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Indigo Rose tomato was developed by Jim Myers, a vegetable breeder at Oregon State University. Photo: Courtesy of Oregon State University\u003c/figcaption>\u003c/figure>\n\u003cp>When the corn exploded on the Web, the small nonprofit couldn't keep up with demand for the seeds. Just over a year ago, the waiting list mushroomed to 7,500 people. Over last year's growing season, NS/S was able to grow lots more, so now customers can buy as many seed packets as they like. Since it's been available, NS/S has sold around 30,000 packets.\u003c/p>\n\u003cp>\u003cstrong>Indigo Tomatoes: \u003c/strong>Yes, you can now grow a blue tomato if you so desire, thanks to breeders' recent successes with anthocyanin, the compound that gives blueberries and eggplants their dusky hue.\u003c/p>\n\u003cp>\u003ca href=\"http://horticulture.oregonstate.edu/content/jim-myers\">Jim Myers\u003c/a>, a professor in Oregon State University's horticulture department, started working on indigo varieties more than a decade ago with genetic material from wild tomatoes from Chile and the Galapagos Islands. The indigos have an entirely different gene from the black and purple tomatoes like the Black Krim or the \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/12/211372152/how-a-seed-saver-discovered-one-of-our-favorite-tomatoes\">Cherokee Purple\u003c/a>, which get their pigmentation from another compound, called pheophytin.\u003c/p>\n\u003cp>The indigo tomatoes might even be better for you, thanks to the anthocyanin, which is also a flavonoid. \"We've shown they have higher antioxidant potential, which is associated with health benefits,\" Myers said. The Indigo Rose was the first indigo tomato variety available, but some growers were frustrated by the 90-day wait for the tomato to ripen. The newly released Indigo Pear Drops and Indigo Cherry Drops take only 70 days to fully ripen — perfect alternatives for the impatient gardener.\u003c/p>\n\u003cfigure id=\"attachment_82086\" class=\"wp-caption aligncenter\" style=\"max-width: 3455px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/pineberry-88886e6bba2e4dffdd1aa840e701f4717a1ecc99.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/pineberry-88886e6bba2e4dffdd1aa840e701f4717a1ecc99.jpg\" alt=\"The pineberry first appeared in the 1750s in Europe, as a cross between an American wild strawberry and a Chilean strawberry. Photo: Courtesy of Nourse Farms\" width=\"3455\" height=\"2589\" class=\"size-full wp-image-82086\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The pineberry first appeared in the 1750s in Europe, as a cross between an American wild strawberry and a Chilean strawberry. Photo: Courtesy of Nourse Farms\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pineberries: \u003c/strong>The dramatic color contrast of the pineberry, or pineapple strawberry, gives these berries an otherworldly look. But this variety, which has notes of pineapple flavor, has been around for hundreds of years.\u003c/p>\n\u003cp>The pineberry first appeared in the 1750s in Europe, as a cross between an American wild strawberry and a Chilean strawberry. But it was a poor producer and thus on the verge of extinction. Then, in 2003, Dutch strawberry breeder Hans de Jongh stepped in and began to transform it into a stronger, more productive plant.\u003c/p>\n\u003cp>The pineberry started \u003ca href=\"http://www.waitrose.presscentre.com/Press-Releases/Waitrose-exclusively-presents-Pineberries-set-to-be-cream-of-the-summer-crop-5ad.aspx\">showing up\u003c/a> in British grocery stores about four years ago. Now, the plants of that Dutch-bred fruit are available for the first time in the U.S., from Massachusetts-based \u003ca href=\"http://www.noursefarms.com/pineberry/\">Nourse Farms\u003c/a>.\u003c/p>\n\u003cp>\"When the plants start blooming, growers will notice the flowers seem just a little whiter than a regular strawberry,\" says Tim Nourse. He explains this is because this particular variety doesn't have pollen sacks, meaning it needs another strawberry plant to pollinate it.\u003c/p>\n\u003cp>Other pineberry varieties are available from \u003ca href=\"http://www.burpee.com/fruit-plants/strawberry-plants/strawberry-pineberry-white-pine-prod002672.html\">Burpee\u003c/a>, \u003ca href=\"http://www.hirts.com/White-Carolina-Pineberry-Plant-Strawberry/dp/B00IWRVW7S\">Hirt's Gardens\u003c/a>, \u003ca href=\"http://perennialfeast.com/strawberries/pineberries/white-d-pineberry.html\">Perennial Feast\u003c/a> and \u003ca href=\"http://www.cooksgarden.com/fruit-plants/strawberries/strawberry-pineberry-white-d-prod001207.html?siteID=nZMhdha7JBo-V3C5HuQbdn1QxTtIX1wGiA&cid=AFF\">Cook's Garden\u003c/a>. You can nosh on them straight off the plant or use their pineappley taste to accentuate desserts.\u003c/p>\n\u003cfigure id=\"attachment_82087\" class=\"wp-caption aligncenter\" style=\"max-width: 4257px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/oca-all-of-them-6116-2_wide-a8e1527e335b14ab9b7444a86ec311337ef65676.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/oca-all-of-them-6116-2_wide-a8e1527e335b14ab9b7444a86ec311337ef65676.jpg\" alt=\"Ocas. Photo: Matt Emrich /Courtesy of Log House Plants\" width=\"4257\" height=\"2394\" class=\"size-full wp-image-82087\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ocas. Photo: Matt Emrich /Courtesy of Log House Plants\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Oca: \u003c/strong>This stubby tuber native to Bolivia and Peru is an \u003ca href=\"http://books.nap.edu/openbook.php?record_id=1398&page=83\">important food staple\u003c/a> in the Andean highlands. And it comes in a dazzling rainbow of colors — from bright pink to dark red to light yellow.\u003c/p>\n\u003cp>The tubers are planted in spring and harvested in fall. \"You can grow it as a really pretty perennial plant, but then you can harvest it at the end of the season,\" explains Doyle of Log House Plants, which \u003ca href=\"http://loghouseplants.com/plants/product-category/classic-vegetables/oca/\">grew\u003c/a> several varieties for retail nurseries this year.\u003c/p>\n\u003cp>She says you can eat the clover-shaped leaves, as well as the roots. When eaten raw, the different varieties conjure up flavors like celery, chestnut or apple. They can also be boiled like potatoes or cut and fried into french fries.\u003c/p>\n\u003cfigure id=\"attachment_82088\" class=\"wp-caption aligncenter\" style=\"max-width: 562px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/11954481066_ec28ba7ea1_o-f557d3535048671cbaa828f1904c2fb096837bae.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/11954481066_ec28ba7ea1_o-f557d3535048671cbaa828f1904c2fb096837bae.jpg\" alt=\"This wasabi doesn't have to grow in moving water; it just needs a semi-shaded space. Photo: Valleybrook Gardens/Flickr\" width=\"562\" height=\"421\" class=\"size-full wp-image-82088\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This wasabi doesn't have to grow in moving water; it just needs a semi-shaded space. Photo: Valleybrook Gardens/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Wasabi: \u003c/strong>We know that little dollop of green paste from the sushi restaurant, but it often contains more horseradish and green dye than any actual wasabi root. \u003ca href=\"http://www.wasabia.com/wasabi-order-us.php\">Real wasabi\u003c/a>, a greenish root with heart-shaped leaves, is in the same Brassica family as cabbage, radishes and broccoli, and can go for $100 per pound stateside.\u003c/p>\n\u003cp>Researchers Carol Miles and Catherine Chadwick with \u003ca href=\"http://mtvernon.wsu.edu/path_team/vegpath_team.htm\">Washington State University's extension service\u003c/a> decided to see if the root, which is sometimes grown in running streams, could be adapted to the backyard garden. They worked with 20 different cultivars of \u003cem>Wasabia japonica\u003c/em> and found one that does the backyard trick.\u003c/p>\n\u003cp>The good news is it doesn't have to grow in flowing water; it just needs lots of water and a semi-shaded space. Their \u003cem>Wasabia japonica \u003c/em>Daruma was offered for the first time on the \u003ca href=\"http://www.territorialseed.com/product/wasabi\">Territorial Seed website\u003c/a> and it was a huge success in its inaugural year. The bad news is that the limited supply of 990 plants sold out much faster than expected. But Territorial Seed says it hopes to have a larger quantity available for the 2015 season, and will start taking orders in December 2014. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"For the fashion-conscious gardener, here are the most colorful and flavorful new edibles. This year's picks include the indigo tomato, wasabi and a pineapple-flavored berry.","status":"publish","parent":0,"modified":1400083488,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":1268},"headData":{"title":"Gardeners' Gems: Designer Crops That Will Wow The Neighbors | KQED","description":"For the fashion-conscious gardener, here are the most colorful and flavorful new edibles. This year's picks include the indigo tomato, wasabi and a pineapple-flavored berry.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Gardeners' Gems: Designer Crops That Will Wow The Neighbors","datePublished":"2014-05-14T16:04:48.000Z","dateModified":"2014-05-14T16:04:48.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"82083 http://blogs.kqed.org/bayareabites/?p=82083","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/05/14/gardeners-gems-designer-crops-that-will-wow-the-neighbors/","disqusTitle":"Gardeners' Gems: Designer Crops That Will Wow The Neighbors","nprByline":"Sáša Woodruff","nprStoryId":"310459918","nprApiLink":"http://api.npr.org/query?id=310459918&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/05/13/310459918/gardeners-gems-this-years-hottest-edibles-will-wow-the-neighbors?ft=3&f=310459918","nprRetrievedStory":"1","nprPubDate":"Wed, 14 May 2014 11:30:00 -0400","nprStoryDate":"Tue, 13 May 2014 16:38:00 -0400","nprLastModifiedDate":"Wed, 14 May 2014 11:30:26 -0400","path":"/bayareabites/82083/gardeners-gems-designer-crops-that-will-wow-the-neighbors","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82084\" class=\"wp-caption aligncenter\" style=\"max-width: 2816px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/glass-gems-original-38b3ee92e1369aa8ee375c2562171f1c9c24f7fe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/glass-gems-original-38b3ee92e1369aa8ee375c2562171f1c9c24f7fe.jpg\" alt=\"The nearly translucent Glass Gem Corn looks more like a work of art than a vegetable. Photo: Greg Schoen/Native Seeds\" width=\"2816\" height=\"2110\" class=\"size-full wp-image-82084\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The nearly translucent Glass Gem Corn looks more like a work of art than a vegetable. Photo: Greg Schoen/Native Seeds\u003c/figcaption>\u003c/figure>\n\u003cp>by Sáša Woodruff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/13/310459918/gardeners-gems-this-years-hottest-edibles-will-wow-the-neighbors\">The Salt at NPR Food\u003c/a> (5/13/14)\u003c/p>\n\u003cp>To the home gardener who says \"been there, done that\" to the heirloom green bean, the French breakfast radish or the Brandywine tomato, take heart.\u003c/p>\n\u003cp>Nurseries and seed companies are competing to bring you the most colorful and flavorful designer edibles they can come up with. They travel the world looking for the next in-vogue plant for the home horticulturist. Every few years they introduce these new chic varieties in their catalogs and websites.\u003c/p>\n\u003cp>Alice Doyle, a founder of \u003ca href=\"http://loghouseplants.com/\">Log House Plants\u003c/a>, a wholesale nursery for classic and unusual plants, says some of her\u003cstrong> \u003c/strong>customers are like wine connoisseurs who are always seeking the next best thing.\u003c/p>\n\u003cp>\"It's the joy of the hunt,\" she says. \"The nuances, the different flavors and different things you can do with [plants] and enjoying how they grow — it's all fun.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here are our top picks for the most seductive edibles available for the home gardener this season:\u003c/p>\n\u003cp>\u003cstrong>Glass Gem Corn:\u003c/strong> This corn became a rock star in 2012 when the \u003ca href=\"https://www.facebook.com/photo.php?fbid=10150818201943801&set=a.471864958800.242833.325427763800&type=1&theater\">photo\u003c/a> posted on Facebook went viral.\u003c/p>\n\u003cp>And it's clear why: The translucent rainbow kernels look more like Swarovski crystals than food. But how did these brilliant kernels come to be?\u003c/p>\n\u003cp>The story begins decades ago with Carl Barnes, a part-Cherokee farmer and breeder in Oklahoma who started crossing different Native American corns for beauty. He chose vibrant, translucent colors and eventually ended up with Glass Gem Corn. One of Barnes' students, Greg Schoen, gifted the seeds to \u003ca href=\"http://nativeseeds.org/\">Native Seeds/SEARCH\u003c/a>, a nonprofit seed conservation group, in Tucson, Ariz.\u003c/p>\n\u003cp>There are thousands of varieties of corn, and NS/S banks more than 500 varieties. Melissa Kruse-Peeples, conservation program coordinator for the group, sees the visually stunning Glass Gem as a way to pique interest into maize's diversity.\u003c/p>\n\u003cp>\"We really see it as a gateway corn that introduced a lot of people who think of corn as just corn on the cob, not realizing there's such diversity and many different beautiful varieties of corn,\" she says. This is a flint corn, not a sweet corn, so you can't eat it like a corn on the cob, but you can dry it and pop it for popcorn or grind it for polenta or cornbread.\u003c/p>\n\u003cfigure id=\"attachment_82085\" class=\"wp-caption aligncenter\" style=\"max-width: 2547px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/tomato003tw_wide-5dd88835d5110ba8438d9198e4c673ea6be85738.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/tomato003tw_wide-5dd88835d5110ba8438d9198e4c673ea6be85738.jpg\" alt=\"The Indigo Rose tomato was developed by Jim Myers, a vegetable breeder at Oregon State University. Photo: Courtesy of Oregon State University\" width=\"2547\" height=\"1430\" class=\"size-full wp-image-82085\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Indigo Rose tomato was developed by Jim Myers, a vegetable breeder at Oregon State University. Photo: Courtesy of Oregon State University\u003c/figcaption>\u003c/figure>\n\u003cp>When the corn exploded on the Web, the small nonprofit couldn't keep up with demand for the seeds. Just over a year ago, the waiting list mushroomed to 7,500 people. Over last year's growing season, NS/S was able to grow lots more, so now customers can buy as many seed packets as they like. Since it's been available, NS/S has sold around 30,000 packets.\u003c/p>\n\u003cp>\u003cstrong>Indigo Tomatoes: \u003c/strong>Yes, you can now grow a blue tomato if you so desire, thanks to breeders' recent successes with anthocyanin, the compound that gives blueberries and eggplants their dusky hue.\u003c/p>\n\u003cp>\u003ca href=\"http://horticulture.oregonstate.edu/content/jim-myers\">Jim Myers\u003c/a>, a professor in Oregon State University's horticulture department, started working on indigo varieties more than a decade ago with genetic material from wild tomatoes from Chile and the Galapagos Islands. The indigos have an entirely different gene from the black and purple tomatoes like the Black Krim or the \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/12/211372152/how-a-seed-saver-discovered-one-of-our-favorite-tomatoes\">Cherokee Purple\u003c/a>, which get their pigmentation from another compound, called pheophytin.\u003c/p>\n\u003cp>The indigo tomatoes might even be better for you, thanks to the anthocyanin, which is also a flavonoid. \"We've shown they have higher antioxidant potential, which is associated with health benefits,\" Myers said. The Indigo Rose was the first indigo tomato variety available, but some growers were frustrated by the 90-day wait for the tomato to ripen. The newly released Indigo Pear Drops and Indigo Cherry Drops take only 70 days to fully ripen — perfect alternatives for the impatient gardener.\u003c/p>\n\u003cfigure id=\"attachment_82086\" class=\"wp-caption aligncenter\" style=\"max-width: 3455px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/pineberry-88886e6bba2e4dffdd1aa840e701f4717a1ecc99.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/pineberry-88886e6bba2e4dffdd1aa840e701f4717a1ecc99.jpg\" alt=\"The pineberry first appeared in the 1750s in Europe, as a cross between an American wild strawberry and a Chilean strawberry. Photo: Courtesy of Nourse Farms\" width=\"3455\" height=\"2589\" class=\"size-full wp-image-82086\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The pineberry first appeared in the 1750s in Europe, as a cross between an American wild strawberry and a Chilean strawberry. Photo: Courtesy of Nourse Farms\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pineberries: \u003c/strong>The dramatic color contrast of the pineberry, or pineapple strawberry, gives these berries an otherworldly look. But this variety, which has notes of pineapple flavor, has been around for hundreds of years.\u003c/p>\n\u003cp>The pineberry first appeared in the 1750s in Europe, as a cross between an American wild strawberry and a Chilean strawberry. But it was a poor producer and thus on the verge of extinction. Then, in 2003, Dutch strawberry breeder Hans de Jongh stepped in and began to transform it into a stronger, more productive plant.\u003c/p>\n\u003cp>The pineberry started \u003ca href=\"http://www.waitrose.presscentre.com/Press-Releases/Waitrose-exclusively-presents-Pineberries-set-to-be-cream-of-the-summer-crop-5ad.aspx\">showing up\u003c/a> in British grocery stores about four years ago. Now, the plants of that Dutch-bred fruit are available for the first time in the U.S., from Massachusetts-based \u003ca href=\"http://www.noursefarms.com/pineberry/\">Nourse Farms\u003c/a>.\u003c/p>\n\u003cp>\"When the plants start blooming, growers will notice the flowers seem just a little whiter than a regular strawberry,\" says Tim Nourse. He explains this is because this particular variety doesn't have pollen sacks, meaning it needs another strawberry plant to pollinate it.\u003c/p>\n\u003cp>Other pineberry varieties are available from \u003ca href=\"http://www.burpee.com/fruit-plants/strawberry-plants/strawberry-pineberry-white-pine-prod002672.html\">Burpee\u003c/a>, \u003ca href=\"http://www.hirts.com/White-Carolina-Pineberry-Plant-Strawberry/dp/B00IWRVW7S\">Hirt's Gardens\u003c/a>, \u003ca href=\"http://perennialfeast.com/strawberries/pineberries/white-d-pineberry.html\">Perennial Feast\u003c/a> and \u003ca href=\"http://www.cooksgarden.com/fruit-plants/strawberries/strawberry-pineberry-white-d-prod001207.html?siteID=nZMhdha7JBo-V3C5HuQbdn1QxTtIX1wGiA&cid=AFF\">Cook's Garden\u003c/a>. You can nosh on them straight off the plant or use their pineappley taste to accentuate desserts.\u003c/p>\n\u003cfigure id=\"attachment_82087\" class=\"wp-caption aligncenter\" style=\"max-width: 4257px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/oca-all-of-them-6116-2_wide-a8e1527e335b14ab9b7444a86ec311337ef65676.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/oca-all-of-them-6116-2_wide-a8e1527e335b14ab9b7444a86ec311337ef65676.jpg\" alt=\"Ocas. Photo: Matt Emrich /Courtesy of Log House Plants\" width=\"4257\" height=\"2394\" class=\"size-full wp-image-82087\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ocas. Photo: Matt Emrich /Courtesy of Log House Plants\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Oca: \u003c/strong>This stubby tuber native to Bolivia and Peru is an \u003ca href=\"http://books.nap.edu/openbook.php?record_id=1398&page=83\">important food staple\u003c/a> in the Andean highlands. And it comes in a dazzling rainbow of colors — from bright pink to dark red to light yellow.\u003c/p>\n\u003cp>The tubers are planted in spring and harvested in fall. \"You can grow it as a really pretty perennial plant, but then you can harvest it at the end of the season,\" explains Doyle of Log House Plants, which \u003ca href=\"http://loghouseplants.com/plants/product-category/classic-vegetables/oca/\">grew\u003c/a> several varieties for retail nurseries this year.\u003c/p>\n\u003cp>She says you can eat the clover-shaped leaves, as well as the roots. When eaten raw, the different varieties conjure up flavors like celery, chestnut or apple. They can also be boiled like potatoes or cut and fried into french fries.\u003c/p>\n\u003cfigure id=\"attachment_82088\" class=\"wp-caption aligncenter\" style=\"max-width: 562px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/11954481066_ec28ba7ea1_o-f557d3535048671cbaa828f1904c2fb096837bae.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/11954481066_ec28ba7ea1_o-f557d3535048671cbaa828f1904c2fb096837bae.jpg\" alt=\"This wasabi doesn't have to grow in moving water; it just needs a semi-shaded space. Photo: Valleybrook Gardens/Flickr\" width=\"562\" height=\"421\" class=\"size-full wp-image-82088\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This wasabi doesn't have to grow in moving water; it just needs a semi-shaded space. Photo: Valleybrook Gardens/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Wasabi: \u003c/strong>We know that little dollop of green paste from the sushi restaurant, but it often contains more horseradish and green dye than any actual wasabi root. \u003ca href=\"http://www.wasabia.com/wasabi-order-us.php\">Real wasabi\u003c/a>, a greenish root with heart-shaped leaves, is in the same Brassica family as cabbage, radishes and broccoli, and can go for $100 per pound stateside.\u003c/p>\n\u003cp>Researchers Carol Miles and Catherine Chadwick with \u003ca href=\"http://mtvernon.wsu.edu/path_team/vegpath_team.htm\">Washington State University's extension service\u003c/a> decided to see if the root, which is sometimes grown in running streams, could be adapted to the backyard garden. They worked with 20 different cultivars of \u003cem>Wasabia japonica\u003c/em> and found one that does the backyard trick.\u003c/p>\n\u003cp>The good news is it doesn't have to grow in flowing water; it just needs lots of water and a semi-shaded space. Their \u003cem>Wasabia japonica \u003c/em>Daruma was offered for the first time on the \u003ca href=\"http://www.territorialseed.com/product/wasabi\">Territorial Seed website\u003c/a> and it was a huge success in its inaugural year. The bad news is that the limited supply of 990 plants sold out much faster than expected. But Territorial Seed says it hopes to have a larger quantity available for the 2015 season, and will start taking orders in December 2014. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/82083/gardeners-gems-designer-crops-that-will-wow-the-neighbors","authors":["byline_bayareabites_82083"],"categories":["bayareabites_4084","bayareabites_2554","bayareabites_10916"],"tags":["bayareabites_13374","bayareabites_201","bayareabites_13373","bayareabites_10921"],"featImg":"bayareabites_82084","label":"bayareabites"},"bayareabites_60012":{"type":"posts","id":"bayareabites_60012","meta":{"index":"posts_1591205157","site":"bayareabites","id":"60012","score":null,"sort":[1366529243000]},"guestAuthors":[],"slug":"planning-your-spring-vegetable-garden-for-earth-day","title":"Planning Your Spring Vegetable Garden for Earth Day","publishDate":1366529243,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>How are you getting dirty for Earth Day? This year, the official commemoration falls on Monday, April 22nd, but \u003ca href=\"http://earthdaysf.org/earth-day.html\">San Francisco\u003c/a> (and other places around the \u003ca href=\"http://www.bayareaearthday.org/\">Bay Area\u003c/a>) are holding celebrations this weekend, all focusing on greener, healthier living. It's a great opportunity to think about growing some of your own food, whether you've got a sprawling backyard, an underutilized front yard, access to a \u003ca href=\"http://www.sfgro.org\">community garden\u003c/a> down the block, or even just a handful of pots or planter boxes on the back stairs. What does it take to turn your urban thumbs a little greener? No matter how much (or how little) space you've got, we've put together some easy-to-follow steps to get you digging deep this spring. \u003c/p>\n\u003cfigure id=\"attachment_60383\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Kale-Broccoli-Artichoke-Blue-Flowers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Kale-Broccoli-Artichoke-Blue-Flowers-1024x768.jpg\" alt=\"Kale, Broccoli, Artichoke, Blue Flowers\" width=\"1024\" height=\"768\" class=\"size-large wp-image-60383\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kale, Broccoli, Artichoke, Blue Flowers\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Assess Your Space\u003c/strong>\u003cbr>\nHow much growing space can you find? How much direct sun (and wind) will you have? San Francisco, in particular, is rife with micro-climates; growing a garden in the Outer Sunset is a very different proposition from planting in the Mission. You can grow lettuces, herbs, and hardy greens, like kale and collards, almost anywhere, but warmth-loving, sunshine-demanding plants like tomatoes, eggplants, and peppers need a reliable 6 to 8 hours of direct sunshine to ripen flavorfully. Making fruit (and seed-filled, fleshy vegetables like tomatoes and peppers count as fruit) takes a lot of effort on the plant's part, demanding a much higher level of nutrients and food (in the form of sugars produced by photosynthesis) than those needed by leafy greens. So, if your yard is a shady one, don't break your heart by planting lots of tomatoes that won't ripen. Stick with cool-loving plants like lettuce, chard, and Asian greens. \u003c/p>\n\u003cfigure id=\"attachment_60386\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/lettuce600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/lettuce600.jpg\" alt=\"Lettuces like cool weather.\" width=\"400\" class=\"size-full wp-image-60386\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lettuces like cool weather.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Don't Skimp on the Immediate Gratification\u003c/strong>\u003cbr>\nStarting from seed is the cheapest way to get a garden going. But it's also the slowest, and depending on how slug/snail/bird-mobbed your beds are, it can also be the most dangerous, as just-sprouted tender seedlings are the most vulnerable to pest attacks. \u003c/p>\n\u003cp>If you need to see some evidence to stay interested, buy some well-established seedlings instead. And fun (and tasty) as tomatoes and potatoes can be, they also take months to produce. So remember to plant some quick-to-harvest treats, like lettuce, spinach, mizuna, Asian greens, arugula and radishes, which go soil-to-table in less than 6 weeks. Beets, too, can be harvested young, when they're extra-sweet and tender. Sugar-snap peas also grow like Jack's beanstalk (give them a trellis to crawl up and cling to) and are wildly productive. Plus, they make a great sweet snack right off the plant. \u003c/p>\n\u003cfigure id=\"attachment_60375\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Pea-Vines-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Pea-Vines-2-1024x768.jpg\" alt=\"Peas Vines\" width=\"1024\" height=\"768\" class=\"size-large wp-image-60375\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pea Vines\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Know Your Soil\u003c/strong>\u003cbr>\nUrban soils, even in residential neighborhoods, can have less-than-pristine histories. That's why container gardening--or building raised beds and filling them with fresh soil and compost--is usually preferable for edible plantings, rather than digging straight into your backyard topsoil, especially if you're planting root crops like beets, turnips, carrots, radishes, potatoes. Raised beds or containers can also help discourage critters (like gophers) from digging in from below, while opper strips around the edges can keep snails and slugs at bay. Building your own beds also means you can arrange the height to suit your flexibility; if crouching and bending close to the ground is difficult, plant in barrels or build tall, crate-like beds at a more comfortable level. Sunset magazine's website offers great step-by-step instructions for\u003cbr>\n\u003ca href=\"http://www.sunset.com/garden/perfect-raised-bed-00400000039550/\">building your own redwood or cedar raised beds\u003c/a>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Get Some Good Books\u003c/strong>\u003cbr>\nAn invaluable resource--and one that no city grower should be without--is Pam Peirce's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1570616175/kqedorg-20\">Golden Gate Gardening\u003c/a>, now in its 3rd edition. Peirce has been talking to gardeners all across the city for decades, getting their feedback on what grows best where. Her book is straightforward and readable for gardeners at all levels, and explains micro-climates, fog belts, wind patterns, and how to lay out your garden to make the most of both sun and shade, as well as listing all the best varieties of vegetables, flowers, fruits, and herbs for growing around the Bay. \u003c/p>\n\u003cp>The \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0376039205/kqedorg-20\">New Western Garden Book\u003c/a>; (9th edition) is another must-have for gardeners throughout the West, especially in California. I can't think of a gardener I know who doesn't have a dusty, dirt-smeared copy of Sunset's gardening bible in her shed or garage--and often a newer, more pristine copy among the inspirational gardening books inside. \u003c/p>\n\u003cp>If you're limited to what you can fit in pots on your back steps, pick up a copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0789320274/kqedorg-20\">A Little Piece of Earth: How to Grow Your Own Food in Small Spaces\u003c/a>, local author \u003ca href=\"http://ww2.kqed.org/bayareabites/author/mariafinn/\">Maria Finn\u003c/a>'s book about container gardening. Finn knows firsthand about growing edibles without a backyard--she lives on a houseboat in Sausalito, and does all her gardening in pots on her upper deck. \u003c/p>\n\u003cp>\u003cstrong>Feed Your Soil\u003c/strong>\u003cbr>\nBefore you plant a single seed, you've got to get your soil right. Yes, this can seem boring; you can spend a whole afternoon hauling bags of compost or smelly chicken manure, double-digging or spreading mulch, and not have as much a sprig in the ground to show for it. But putting in your plants should be the very last step in building your garden. Skip or skimp on this step, and you'll be fighting bug infestations, weak growth, and nutrient and mineral deficiencies in your plants the whole rest of the growing season. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bolted-kale600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bolted-kale600-216x290.jpg\" title=\"Long, Woody Stems on Kale\" alt=\"Long, Woody Stems on Kale\" width=\"216\" height=\"290\" class=\"alignnone size-medium wp-image-60384\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bolted-lettuce600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bolted-lettuce600-216x290.jpg\" title=\"Bolted lettuce\" alt=\"Bolted lettuce\" width=\"216\" height=\"290\" class=\"alignnone size-medium wp-image-60385\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Do Some Spring Cleaning\u003c/strong>\u003cbr>\nMake room for spring! Pull out any bug-infested or mildewed plants that you planted last fall or winter. Quick tip-offs that your plants have bolted and are ready for composting: Thick, bare, woody stems; heavy infestations of aphids (check undersides of leaves); normally low plants, like lettuce, shooting up and producing long, skinny flower stems; an abundance of yellow flowers on broccoli and other brassica-family plants; anything that looks leggy, overgrown, and just plain tired. \u003c/p>\n\u003cp>Bolted plants are concentrating their efforts on reproduction, meaning their leaves will be bitter and less flavorful. Pull 'em out, compost them to feed the earth (anything extremely buggy should be discarded, as home compost probably won't get hot enough to destroy insects and their eggs), and be sure to beef up your beds with fresh compost and/or organic fertilizer before planting fresh seedlings. \u003c/p>\n\u003cfigure id=\"attachment_60378\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Strawberry-Plants.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Strawberry-Plants-1024x768.jpg\" alt=\"Strawberry Plants\" width=\"1024\" height=\"768\" class=\"size-large wp-image-60378\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Strawberry Plants\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Rotate Your Beds\u003c/strong>\u003cbr>\nDon't plant seedlings from the same plant families in the same place year after year. Every plant family attracts a similar family of predators and disease-causing microbes to it. If you plant your potatoes where you put your tomatoes, you'll be encouraging the same pests in the soil, since both potatoes and tomatoes are in the Solanum family. Think of it as changing your plants' passwords every season. Strawberries, in particular, should be rotated around the garden frequently. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Bees-Like-Blue-Flowers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Bees-Like-Blue-Flowers-290x217.jpg\" title=\"Bees Like Blue Flowers; Lavender\" alt=\"Bees Like Blue Flowers; Lavender\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-60381\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Lavender-Flowers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Lavender-Flowers-290x217.jpg\" title=\"Lavender Flowers\" alt=\"Lavender Flowers\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-60373\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Feed Your Pollinators\u003c/strong>\u003cbr>\nYou know what makes a lot of your seed-bearing edible plants productive? Pollinators! That includes not just honeybees but all kinds of native bees, wasps, and other insects that crawl from flower to flower seeking nectar and, along the way, spreading pollen to make the reproductive fruiting magic happen. Planting compatible, \u003ca href=\"http://themelissagarden.com/plants.html\">pollinator-pleasing plants\u003c/a> alongside your edibles will definitely make a difference in how many zucchini, cucumbers, apricots or apples you'll get. And they're pretty, too! Bees are particularly fond of blue and purple flowers, so be sure to include borage (whose dainty star-shaped edible flowers are adorable on cupcakes), bachelor's buttons (cornflowers), and lavender. Other easy-to-grown pollinator buffets include cosmos, calendula, African blue basil, butterfly bush, coreopsis, dusty miller, sweet allysum, lamb's ear, scabiosa (pincushion flower), rosemary, and sage. \u003c/p>\n\u003cfigure id=\"attachment_60380\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Borage-Nasturiums-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Borage-Nasturiums-3-1024x768.jpg\" alt=\"Borage and Nasturiums\" width=\"1024\" height=\"768\" class=\"size-large wp-image-60380\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Borage and Nasturiums\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Buy Local\u003c/strong>\u003cbr>\nHead up to Novato, where the \u003ca href=\"http://www.marin.edu/IVC/organic-farm.html\">Indian Valley Organic Farm and Garden\u003c/a>, an educational farm that's part of the College of Marin, will be holding a 2-day \u003ca href=\"http://conservationcorpsnorthbay.org/f/sites/default/files/pdf/Plant%20Sale%204%2020%2013.pdf\">Spring Plant Sale\u003c/a>, complete with farm tours, live music, sales of plants, seedlings, and produce grown on the farm, bouquet making, and tastings, from 10am-3pm on Sat, April 20 and Sun, April 21. Buying seedlings from a farm often means getting more creative choices and more variety--a great way to try out some healthy new veggies. Purple carrots? Easter-egg radishes? Tokyo turnips? Rainbow chard? Golden raspberries? Why not? And consider investing in some perennials, too, like artichoke or rhubarb crowns, which can be productive for decades once established. Go colorful and get ready for a delicious spring and summer dining in the garden. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In Santa Cruz on May 4 and 5, the apprentices at \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/17/grow-a-farmer/\">UCSC Farm and Garden\u003c/a> program will be holding their annual \u003ca href=\"http://casfs.ucsc.edu/plantsale\">Spring Plant Sale\u003c/a>, organic plants and seedlings grown on the farm, including both annual and perennial vegetables, medicinal and culinary herbs, flowers, and fruit. \u003c/p>\n\u003cfigure id=\"attachment_60379\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Artichoke-Plant.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Artichoke-Plant-1024x768.jpg\" alt=\"Artichoke Plant\" width=\"1024\" height=\"768\" class=\"size-large wp-image-60379\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Artichoke Plant\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"How are you getting dirty this Earth Day? Stephanie Rosenbaum offers tips for starting an edible spring garden this weekend. ","status":"publish","parent":0,"modified":1366744655,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1505},"headData":{"title":"Planning Your Spring Vegetable Garden for Earth Day | KQED","description":"How are you getting dirty this Earth Day? Stephanie Rosenbaum offers tips for starting an edible spring garden this weekend. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Planning Your Spring Vegetable Garden for Earth Day","datePublished":"2013-04-21T07:27:23.000Z","dateModified":"2013-04-23T19:17:35.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"60012 http://blogs.kqed.org/bayareabites/?p=60012","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/04/21/planning-your-spring-vegetable-garden-for-earth-day/","disqusTitle":"Planning Your Spring Vegetable Garden for Earth Day","path":"/bayareabites/60012/planning-your-spring-vegetable-garden-for-earth-day","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>How are you getting dirty for Earth Day? This year, the official commemoration falls on Monday, April 22nd, but \u003ca href=\"http://earthdaysf.org/earth-day.html\">San Francisco\u003c/a> (and other places around the \u003ca href=\"http://www.bayareaearthday.org/\">Bay Area\u003c/a>) are holding celebrations this weekend, all focusing on greener, healthier living. It's a great opportunity to think about growing some of your own food, whether you've got a sprawling backyard, an underutilized front yard, access to a \u003ca href=\"http://www.sfgro.org\">community garden\u003c/a> down the block, or even just a handful of pots or planter boxes on the back stairs. What does it take to turn your urban thumbs a little greener? No matter how much (or how little) space you've got, we've put together some easy-to-follow steps to get you digging deep this spring. \u003c/p>\n\u003cfigure id=\"attachment_60383\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Kale-Broccoli-Artichoke-Blue-Flowers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Kale-Broccoli-Artichoke-Blue-Flowers-1024x768.jpg\" alt=\"Kale, Broccoli, Artichoke, Blue Flowers\" width=\"1024\" height=\"768\" class=\"size-large wp-image-60383\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kale, Broccoli, Artichoke, Blue Flowers\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Assess Your Space\u003c/strong>\u003cbr>\nHow much growing space can you find? How much direct sun (and wind) will you have? San Francisco, in particular, is rife with micro-climates; growing a garden in the Outer Sunset is a very different proposition from planting in the Mission. You can grow lettuces, herbs, and hardy greens, like kale and collards, almost anywhere, but warmth-loving, sunshine-demanding plants like tomatoes, eggplants, and peppers need a reliable 6 to 8 hours of direct sunshine to ripen flavorfully. Making fruit (and seed-filled, fleshy vegetables like tomatoes and peppers count as fruit) takes a lot of effort on the plant's part, demanding a much higher level of nutrients and food (in the form of sugars produced by photosynthesis) than those needed by leafy greens. So, if your yard is a shady one, don't break your heart by planting lots of tomatoes that won't ripen. Stick with cool-loving plants like lettuce, chard, and Asian greens. \u003c/p>\n\u003cfigure id=\"attachment_60386\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/lettuce600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/lettuce600.jpg\" alt=\"Lettuces like cool weather.\" width=\"400\" class=\"size-full wp-image-60386\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lettuces like cool weather.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Don't Skimp on the Immediate Gratification\u003c/strong>\u003cbr>\nStarting from seed is the cheapest way to get a garden going. But it's also the slowest, and depending on how slug/snail/bird-mobbed your beds are, it can also be the most dangerous, as just-sprouted tender seedlings are the most vulnerable to pest attacks. \u003c/p>\n\u003cp>If you need to see some evidence to stay interested, buy some well-established seedlings instead. And fun (and tasty) as tomatoes and potatoes can be, they also take months to produce. So remember to plant some quick-to-harvest treats, like lettuce, spinach, mizuna, Asian greens, arugula and radishes, which go soil-to-table in less than 6 weeks. Beets, too, can be harvested young, when they're extra-sweet and tender. Sugar-snap peas also grow like Jack's beanstalk (give them a trellis to crawl up and cling to) and are wildly productive. Plus, they make a great sweet snack right off the plant. \u003c/p>\n\u003cfigure id=\"attachment_60375\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Pea-Vines-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Pea-Vines-2-1024x768.jpg\" alt=\"Peas Vines\" width=\"1024\" height=\"768\" class=\"size-large wp-image-60375\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pea Vines\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Know Your Soil\u003c/strong>\u003cbr>\nUrban soils, even in residential neighborhoods, can have less-than-pristine histories. That's why container gardening--or building raised beds and filling them with fresh soil and compost--is usually preferable for edible plantings, rather than digging straight into your backyard topsoil, especially if you're planting root crops like beets, turnips, carrots, radishes, potatoes. Raised beds or containers can also help discourage critters (like gophers) from digging in from below, while opper strips around the edges can keep snails and slugs at bay. Building your own beds also means you can arrange the height to suit your flexibility; if crouching and bending close to the ground is difficult, plant in barrels or build tall, crate-like beds at a more comfortable level. Sunset magazine's website offers great step-by-step instructions for\u003cbr>\n\u003ca href=\"http://www.sunset.com/garden/perfect-raised-bed-00400000039550/\">building your own redwood or cedar raised beds\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Get Some Good Books\u003c/strong>\u003cbr>\nAn invaluable resource--and one that no city grower should be without--is Pam Peirce's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1570616175/kqedorg-20\">Golden Gate Gardening\u003c/a>, now in its 3rd edition. Peirce has been talking to gardeners all across the city for decades, getting their feedback on what grows best where. Her book is straightforward and readable for gardeners at all levels, and explains micro-climates, fog belts, wind patterns, and how to lay out your garden to make the most of both sun and shade, as well as listing all the best varieties of vegetables, flowers, fruits, and herbs for growing around the Bay. \u003c/p>\n\u003cp>The \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0376039205/kqedorg-20\">New Western Garden Book\u003c/a>; (9th edition) is another must-have for gardeners throughout the West, especially in California. I can't think of a gardener I know who doesn't have a dusty, dirt-smeared copy of Sunset's gardening bible in her shed or garage--and often a newer, more pristine copy among the inspirational gardening books inside. \u003c/p>\n\u003cp>If you're limited to what you can fit in pots on your back steps, pick up a copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0789320274/kqedorg-20\">A Little Piece of Earth: How to Grow Your Own Food in Small Spaces\u003c/a>, local author \u003ca href=\"http://ww2.kqed.org/bayareabites/author/mariafinn/\">Maria Finn\u003c/a>'s book about container gardening. Finn knows firsthand about growing edibles without a backyard--she lives on a houseboat in Sausalito, and does all her gardening in pots on her upper deck. \u003c/p>\n\u003cp>\u003cstrong>Feed Your Soil\u003c/strong>\u003cbr>\nBefore you plant a single seed, you've got to get your soil right. Yes, this can seem boring; you can spend a whole afternoon hauling bags of compost or smelly chicken manure, double-digging or spreading mulch, and not have as much a sprig in the ground to show for it. But putting in your plants should be the very last step in building your garden. Skip or skimp on this step, and you'll be fighting bug infestations, weak growth, and nutrient and mineral deficiencies in your plants the whole rest of the growing season. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bolted-kale600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bolted-kale600-216x290.jpg\" title=\"Long, Woody Stems on Kale\" alt=\"Long, Woody Stems on Kale\" width=\"216\" height=\"290\" class=\"alignnone size-medium wp-image-60384\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bolted-lettuce600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bolted-lettuce600-216x290.jpg\" title=\"Bolted lettuce\" alt=\"Bolted lettuce\" width=\"216\" height=\"290\" class=\"alignnone size-medium wp-image-60385\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Do Some Spring Cleaning\u003c/strong>\u003cbr>\nMake room for spring! Pull out any bug-infested or mildewed plants that you planted last fall or winter. Quick tip-offs that your plants have bolted and are ready for composting: Thick, bare, woody stems; heavy infestations of aphids (check undersides of leaves); normally low plants, like lettuce, shooting up and producing long, skinny flower stems; an abundance of yellow flowers on broccoli and other brassica-family plants; anything that looks leggy, overgrown, and just plain tired. \u003c/p>\n\u003cp>Bolted plants are concentrating their efforts on reproduction, meaning their leaves will be bitter and less flavorful. Pull 'em out, compost them to feed the earth (anything extremely buggy should be discarded, as home compost probably won't get hot enough to destroy insects and their eggs), and be sure to beef up your beds with fresh compost and/or organic fertilizer before planting fresh seedlings. \u003c/p>\n\u003cfigure id=\"attachment_60378\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Strawberry-Plants.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Strawberry-Plants-1024x768.jpg\" alt=\"Strawberry Plants\" width=\"1024\" height=\"768\" class=\"size-large wp-image-60378\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Strawberry Plants\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Rotate Your Beds\u003c/strong>\u003cbr>\nDon't plant seedlings from the same plant families in the same place year after year. Every plant family attracts a similar family of predators and disease-causing microbes to it. If you plant your potatoes where you put your tomatoes, you'll be encouraging the same pests in the soil, since both potatoes and tomatoes are in the Solanum family. Think of it as changing your plants' passwords every season. Strawberries, in particular, should be rotated around the garden frequently. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Bees-Like-Blue-Flowers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Bees-Like-Blue-Flowers-290x217.jpg\" title=\"Bees Like Blue Flowers; Lavender\" alt=\"Bees Like Blue Flowers; Lavender\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-60381\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Lavender-Flowers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Lavender-Flowers-290x217.jpg\" title=\"Lavender Flowers\" alt=\"Lavender Flowers\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-60373\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Feed Your Pollinators\u003c/strong>\u003cbr>\nYou know what makes a lot of your seed-bearing edible plants productive? Pollinators! That includes not just honeybees but all kinds of native bees, wasps, and other insects that crawl from flower to flower seeking nectar and, along the way, spreading pollen to make the reproductive fruiting magic happen. Planting compatible, \u003ca href=\"http://themelissagarden.com/plants.html\">pollinator-pleasing plants\u003c/a> alongside your edibles will definitely make a difference in how many zucchini, cucumbers, apricots or apples you'll get. And they're pretty, too! Bees are particularly fond of blue and purple flowers, so be sure to include borage (whose dainty star-shaped edible flowers are adorable on cupcakes), bachelor's buttons (cornflowers), and lavender. Other easy-to-grown pollinator buffets include cosmos, calendula, African blue basil, butterfly bush, coreopsis, dusty miller, sweet allysum, lamb's ear, scabiosa (pincushion flower), rosemary, and sage. \u003c/p>\n\u003cfigure id=\"attachment_60380\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Borage-Nasturiums-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Borage-Nasturiums-3-1024x768.jpg\" alt=\"Borage and Nasturiums\" width=\"1024\" height=\"768\" class=\"size-large wp-image-60380\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Borage and Nasturiums\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Buy Local\u003c/strong>\u003cbr>\nHead up to Novato, where the \u003ca href=\"http://www.marin.edu/IVC/organic-farm.html\">Indian Valley Organic Farm and Garden\u003c/a>, an educational farm that's part of the College of Marin, will be holding a 2-day \u003ca href=\"http://conservationcorpsnorthbay.org/f/sites/default/files/pdf/Plant%20Sale%204%2020%2013.pdf\">Spring Plant Sale\u003c/a>, complete with farm tours, live music, sales of plants, seedlings, and produce grown on the farm, bouquet making, and tastings, from 10am-3pm on Sat, April 20 and Sun, April 21. Buying seedlings from a farm often means getting more creative choices and more variety--a great way to try out some healthy new veggies. Purple carrots? Easter-egg radishes? Tokyo turnips? Rainbow chard? Golden raspberries? Why not? And consider investing in some perennials, too, like artichoke or rhubarb crowns, which can be productive for decades once established. Go colorful and get ready for a delicious spring and summer dining in the garden. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In Santa Cruz on May 4 and 5, the apprentices at \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/17/grow-a-farmer/\">UCSC Farm and Garden\u003c/a> program will be holding their annual \u003ca href=\"http://casfs.ucsc.edu/plantsale\">Spring Plant Sale\u003c/a>, organic plants and seedlings grown on the farm, including both annual and perennial vegetables, medicinal and culinary herbs, flowers, and fruit. \u003c/p>\n\u003cfigure id=\"attachment_60379\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Artichoke-Plant.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Artichoke-Plant-1024x768.jpg\" alt=\"Artichoke Plant\" width=\"1024\" height=\"768\" class=\"size-large wp-image-60379\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Artichoke Plant\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/60012/planning-your-spring-vegetable-garden-for-earth-day","authors":["5038"],"categories":["bayareabites_109","bayareabites_2638","bayareabites_50","bayareabites_2554","bayareabites_90","bayareabites_60"],"tags":["bayareabites_2130","bayareabites_3905","bayareabites_9667","bayareabites_201","bayareabites_11586","bayareabites_11585","bayareabites_453"],"featImg":"bayareabites_60401","label":"bayareabites"},"bayareabites_60069":{"type":"posts","id":"bayareabites_60069","meta":{"index":"posts_1591205157","site":"bayareabites","id":"60069","score":null,"sort":[1366347729000]},"guestAuthors":[],"slug":"bay-area-home-brewers-opt-for-homegrown-hops","title":"Bay Area Home Brewers Opt for Homegrown Hops","publishDate":1366347729,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_60077\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BAB-hops-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BAB-hops-1.jpg\" alt=\"Many Bay Area home brewers are trying their hands at growing their own hops. Photo credit: Tilde Herrera\" width=\"1000\" height=\"684\" class=\"size-full wp-image-60077\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Many Bay Area home brewers are trying their hands at growing their own hops.\u003c/figcaption>\u003c/figure>\n\u003cp>On a sunny day last week, Sam Gilbert dug a hole in the backyard of \u003ca href=\"http://www.brewlabsf.com/\" title=\"BrewLab SF\" target=\"_blank\">BrewLab SF\u003c/a>'s headquarters, into which he placed a hops rhizome.\u003c/p>\n\u003cp>Over the next several months, the rhizome, which looks like a stick with roots poking out of it, will grow vines that will produce a vital component of Gilbert's home-brewed beer.\u003c/p>\n\u003cblockquote>\u003cp>\"Every brewer to some extent dreams of making a beer with their own hops,\" Gilbert says.\u003c/p>\u003c/blockquote>\n\u003cp>Gilbert, co-founder of the home brewers' collective, joins other dedicated home brewers throughout the Bay Area who have taken their craft to another level by growing their own hops. As home brewing soars in popularity, so does the allure of raising hops, a climbing vine that is inexpensive and easy to grow.\u003c/p>\n\u003cfigure id=\"attachment_60084\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BAB-hops-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BAB-hops-13.jpg\" alt=\"Sam Gilbert holds a Centennial hops rhizome that will be planted in his backyard in San Francisco's southern Mission District. His home serves as the headquarters for BrewLab SF. Photo credit: Tilde Herrera\" width=\"1000\" height=\"686\" class=\"size-full wp-image-60084\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sam Gilbert holds a Centennial hops rhizome to be planted in his backyard in San Francisco's southern Mission District. His home serves as the headquarters for BrewLab SF.\u003c/figcaption>\u003c/figure>\n\u003cp>\"It comes down to passion,\" says Ian Dunbar-Hall, who is part of a home brewing group called \u003ca href=\"http://euphemiaales.com/index.php/brewery/\" title=\"Euphemia Ales\" target=\"_blank\">Euphemia Ales\u003c/a> in San Francisco. \"One way to extend that passion is to grow your own ingredients. While we don't have the ability to necessarily grow our grain, we can grow our own hops.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.sanfranciscobrewcraft.com/default.asp\" title=\"San Francisco Brewcraft\" target=\"_blank\">San Francisco Brewcraft\u003c/a> and \u003ca href=\"http://www.oakbarrel.com/\" title=\"Oak Barrel Winecraft\" target=\"_blank\">Oak Barrel Winecraft\u003c/a> in Berkeley report normal sales of rhizomes this year, while \u003ca href=\"http://morebeer.com/\" title=\"MoreBeer\">MoreBeer\u003c/a> in Concord has seen companywide rhizome pre-sales increase about 25 percent compared to last year, says store manager Dave Wonder.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"This has been our biggest year by far,\" Wonder says. \u003c/p>\n\u003cp>More than a few members of the \u003ca href=\"http://www.bayareamashers.org/\" title=\"Bay Area Mashers\">Bay Area Mashers\u003c/a> home brew club are finally trying their hand at growing hops this year, says president Justin Unverricht.\u003c/p>\n\u003cblockquote>\u003cp>\"I have seen a large increase in people wanting to grow their own hops,\" he says. \"More people are aware of how to do it and there is now a fairly large wealth of information for people who are interested. If you have the space, it's a fun distraction.\"\u003c/p>\u003c/blockquote>\n\u003cp>Growing your own hops ensures peak freshness compared to the hops home brewers can buy commercially, Gilbert says.\u003c/p>\n\u003cp>\"Everyone kind of prizes having the freshest hops possible in their beer,\" Gilbert says. \"There is no better way to control that than for it to be your own hops.\" \u003c/p>\n\u003cfigure id=\"attachment_60087\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BAB-hops-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BAB-hops-5.jpg\" alt=\"Sam Gilbert plants a Centennial hops rhizome between cilantro and rosemary plants, which will also be used in home-brewed beer.\" width=\"1000\" height=\"690\" class=\"size-full wp-image-60087\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sam Gilbert plants a Centennial hops rhizome between cilantro and rosemary plants, which will also be used in home-brewed beer.\u003c/figcaption>\u003c/figure>\n\u003cp>Chad Gallagher of Berkeley began growing hops because he wanted to be involved in another aspect of the beer-making process. He started four years ago at a time when hops were very expensive because of a hops shortage. \u003c/p>\n\u003cp>Today, you can find hops rhizomes at home brew stores in the spring for $4-$5, but with hops being a hot commodity, growing your own ensures a steady supply. It can also be difficult to buy fresh hops to make a wet hops beer.\u003c/p>\n\u003cp>\"There are some varieties that are in such demand that many home brew shops and hop distributors ration them out to a few ounces to home brewers at a time,\" Unverricht says. \"Large breweries often have direct deals with the hop farmers themselves to secure access to certain hops, but competition is pretty fierce.\" \u003c/p>\n\u003cp>Hops rhizomes produce vines that can reach 20 to 30 feet with plenty of sunlight and water. It takes about three years for a hops plant to fully mature and develop its root system. Gallagher, who grows four hops varieties, has been impressed with how quickly they can grow under the right conditions. \u003c/p>\n\u003cblockquote>\u003cp>\"On a hot day,\" he says, \"they'll grow two to three inches.\" \u003c/p>\u003c/blockquote>\n\u003cp>But hops need regular maintenance and must be cut down to the ground after each harvest, says James Davids, an enologist with San Francisco Brewcraft.\u003c/p>\n\u003cp>\"It's a pretty crazy plant,\" Davids says. \"After a year or two, it could take over the entire side of your house.\"\u003c/p>\n\u003cp>The home brewing supply store sells 10 different hops varieties, but not all grow well in some parts of the Bay Area with its varying microclimates.\u003c/p>\n\u003cp>\"Cascade or Centennial tend to do well whether it's foggy or sunny,\" Davids says. \u003c/p>\n\u003cp>Gilbert is growing six or seven hops varieties, including Cascade, Centennial, Nugget, Goldings and Fuggles. They are a mix of rhizomes and mature plants donated by a BrewLab brewer, all of which he hopes will produce enough hops to brew roughly 15 to 20 gallons of beer.\u003c/p>\n\u003cfigure id=\"attachment_60089\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BAB-hops-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BAB-hops-2.jpg\" alt=\"Gilbert's freshly-planted rhizomes join mature hops plants donated by a BrewLab brewer.\" width=\"1000\" height=\"726\" class=\"size-full wp-image-60089\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gilbert's freshly-planted rhizomes join mature hops plants donated by a BrewLab brewer.\u003c/figcaption>\u003c/figure>\n\u003cp>Like many home brewers who grow their own hops, he'll make a wet hops beer. Since hops have a very short shelf life once they are harvested, they are usually dried or pelletized. Gilbert will instead add the just-harvested hops to the boil kettle to impart a fresh, grassy flavor. \u003c/p>\n\u003cp>\"It's more seasonal than any other beer,\" says Dunbar-Hall. \u003c/p>\n\u003cp>Dunbar-Hall grows 32 plants with eight hops varieties on his family's property north of Napa, which he says would produce more beer than he and his two partners could ever drink. They'll use some of the hops to make a wet hops double IPA, and will give the rest to other home brewers or possibly team up with a local brewery for a wet hops beer. \u003c/p>\n\u003cfigure id=\"attachment_60082\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BAB-hops-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BAB-hops-11.jpg\" alt=\"On his family's 85-acre plot of land north of Napa, Dunbar-Hall grows hops on two 16-foot trellis systems. Photo credit: Ian Dunbar-Hall\" width=\"1000\" height=\"722\" class=\"size-full wp-image-60082\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">On his family's 85-acre plot of land north of Napa, Dunbar-Hall grows hops on two 16-foot trellis systems.\u003cbr> Photo credit: Ian Dunbar-Hall\u003c/figcaption>\u003c/figure>\n\u003cp>Keep an eye out for wet hops beers on tap at local brew pubs around the harvest season from August through late September, he says. Sierra Nevada also makes Northern and Southern Hemisphere Harvest Wet Hop Ales.\u003c/p>\n\u003cp>With home brewed wet hops beers, there can be a lot of guesswork because unlike commercially-available hops, which are lab-tested, it is harder to determine the bitterness of backyard hops.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\"Personally, I'm excited about making a beer completely with my own hops so I think I'll play that roulette and see what happens,\" Gilbert says. \"Hopefully I'll get something that isn't too bitter to drink or not bitter enough.\"\u003c/p>\n\n","blocks":[],"excerpt":"Home brewers take their craft to another level by growing their own hops, which ensures a steady supply and allows them to experiment with making wet hops beers.","status":"publish","parent":0,"modified":1368376607,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":1048},"headData":{"title":"Bay Area Home Brewers Opt for Homegrown Hops | KQED","description":"Home brewers take their craft to another level by growing their own hops, which ensures a steady supply and allows them to experiment with making wet hops beers.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Home Brewers Opt for Homegrown Hops","datePublished":"2013-04-19T05:02:09.000Z","dateModified":"2013-05-12T16:36:47.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"60069 http://blogs.kqed.org/bayareabites/?p=60069","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/04/18/bay-area-home-brewers-opt-for-homegrown-hops/","disqusTitle":"Bay Area Home Brewers Opt for Homegrown Hops","path":"/bayareabites/60069/bay-area-home-brewers-opt-for-homegrown-hops","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60077\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BAB-hops-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BAB-hops-1.jpg\" alt=\"Many Bay Area home brewers are trying their hands at growing their own hops. Photo credit: Tilde Herrera\" width=\"1000\" height=\"684\" class=\"size-full wp-image-60077\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Many Bay Area home brewers are trying their hands at growing their own hops.\u003c/figcaption>\u003c/figure>\n\u003cp>On a sunny day last week, Sam Gilbert dug a hole in the backyard of \u003ca href=\"http://www.brewlabsf.com/\" title=\"BrewLab SF\" target=\"_blank\">BrewLab SF\u003c/a>'s headquarters, into which he placed a hops rhizome.\u003c/p>\n\u003cp>Over the next several months, the rhizome, which looks like a stick with roots poking out of it, will grow vines that will produce a vital component of Gilbert's home-brewed beer.\u003c/p>\n\u003cblockquote>\u003cp>\"Every brewer to some extent dreams of making a beer with their own hops,\" Gilbert says.\u003c/p>\u003c/blockquote>\n\u003cp>Gilbert, co-founder of the home brewers' collective, joins other dedicated home brewers throughout the Bay Area who have taken their craft to another level by growing their own hops. As home brewing soars in popularity, so does the allure of raising hops, a climbing vine that is inexpensive and easy to grow.\u003c/p>\n\u003cfigure id=\"attachment_60084\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BAB-hops-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BAB-hops-13.jpg\" alt=\"Sam Gilbert holds a Centennial hops rhizome that will be planted in his backyard in San Francisco's southern Mission District. His home serves as the headquarters for BrewLab SF. Photo credit: Tilde Herrera\" width=\"1000\" height=\"686\" class=\"size-full wp-image-60084\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sam Gilbert holds a Centennial hops rhizome to be planted in his backyard in San Francisco's southern Mission District. His home serves as the headquarters for BrewLab SF.\u003c/figcaption>\u003c/figure>\n\u003cp>\"It comes down to passion,\" says Ian Dunbar-Hall, who is part of a home brewing group called \u003ca href=\"http://euphemiaales.com/index.php/brewery/\" title=\"Euphemia Ales\" target=\"_blank\">Euphemia Ales\u003c/a> in San Francisco. \"One way to extend that passion is to grow your own ingredients. While we don't have the ability to necessarily grow our grain, we can grow our own hops.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.sanfranciscobrewcraft.com/default.asp\" title=\"San Francisco Brewcraft\" target=\"_blank\">San Francisco Brewcraft\u003c/a> and \u003ca href=\"http://www.oakbarrel.com/\" title=\"Oak Barrel Winecraft\" target=\"_blank\">Oak Barrel Winecraft\u003c/a> in Berkeley report normal sales of rhizomes this year, while \u003ca href=\"http://morebeer.com/\" title=\"MoreBeer\">MoreBeer\u003c/a> in Concord has seen companywide rhizome pre-sales increase about 25 percent compared to last year, says store manager Dave Wonder.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"This has been our biggest year by far,\" Wonder says. \u003c/p>\n\u003cp>More than a few members of the \u003ca href=\"http://www.bayareamashers.org/\" title=\"Bay Area Mashers\">Bay Area Mashers\u003c/a> home brew club are finally trying their hand at growing hops this year, says president Justin Unverricht.\u003c/p>\n\u003cblockquote>\u003cp>\"I have seen a large increase in people wanting to grow their own hops,\" he says. \"More people are aware of how to do it and there is now a fairly large wealth of information for people who are interested. If you have the space, it's a fun distraction.\"\u003c/p>\u003c/blockquote>\n\u003cp>Growing your own hops ensures peak freshness compared to the hops home brewers can buy commercially, Gilbert says.\u003c/p>\n\u003cp>\"Everyone kind of prizes having the freshest hops possible in their beer,\" Gilbert says. \"There is no better way to control that than for it to be your own hops.\" \u003c/p>\n\u003cfigure id=\"attachment_60087\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BAB-hops-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BAB-hops-5.jpg\" alt=\"Sam Gilbert plants a Centennial hops rhizome between cilantro and rosemary plants, which will also be used in home-brewed beer.\" width=\"1000\" height=\"690\" class=\"size-full wp-image-60087\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sam Gilbert plants a Centennial hops rhizome between cilantro and rosemary plants, which will also be used in home-brewed beer.\u003c/figcaption>\u003c/figure>\n\u003cp>Chad Gallagher of Berkeley began growing hops because he wanted to be involved in another aspect of the beer-making process. He started four years ago at a time when hops were very expensive because of a hops shortage. \u003c/p>\n\u003cp>Today, you can find hops rhizomes at home brew stores in the spring for $4-$5, but with hops being a hot commodity, growing your own ensures a steady supply. It can also be difficult to buy fresh hops to make a wet hops beer.\u003c/p>\n\u003cp>\"There are some varieties that are in such demand that many home brew shops and hop distributors ration them out to a few ounces to home brewers at a time,\" Unverricht says. \"Large breweries often have direct deals with the hop farmers themselves to secure access to certain hops, but competition is pretty fierce.\" \u003c/p>\n\u003cp>Hops rhizomes produce vines that can reach 20 to 30 feet with plenty of sunlight and water. It takes about three years for a hops plant to fully mature and develop its root system. Gallagher, who grows four hops varieties, has been impressed with how quickly they can grow under the right conditions. \u003c/p>\n\u003cblockquote>\u003cp>\"On a hot day,\" he says, \"they'll grow two to three inches.\" \u003c/p>\u003c/blockquote>\n\u003cp>But hops need regular maintenance and must be cut down to the ground after each harvest, says James Davids, an enologist with San Francisco Brewcraft.\u003c/p>\n\u003cp>\"It's a pretty crazy plant,\" Davids says. \"After a year or two, it could take over the entire side of your house.\"\u003c/p>\n\u003cp>The home brewing supply store sells 10 different hops varieties, but not all grow well in some parts of the Bay Area with its varying microclimates.\u003c/p>\n\u003cp>\"Cascade or Centennial tend to do well whether it's foggy or sunny,\" Davids says. \u003c/p>\n\u003cp>Gilbert is growing six or seven hops varieties, including Cascade, Centennial, Nugget, Goldings and Fuggles. They are a mix of rhizomes and mature plants donated by a BrewLab brewer, all of which he hopes will produce enough hops to brew roughly 15 to 20 gallons of beer.\u003c/p>\n\u003cfigure id=\"attachment_60089\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BAB-hops-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BAB-hops-2.jpg\" alt=\"Gilbert's freshly-planted rhizomes join mature hops plants donated by a BrewLab brewer.\" width=\"1000\" height=\"726\" class=\"size-full wp-image-60089\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gilbert's freshly-planted rhizomes join mature hops plants donated by a BrewLab brewer.\u003c/figcaption>\u003c/figure>\n\u003cp>Like many home brewers who grow their own hops, he'll make a wet hops beer. Since hops have a very short shelf life once they are harvested, they are usually dried or pelletized. Gilbert will instead add the just-harvested hops to the boil kettle to impart a fresh, grassy flavor. \u003c/p>\n\u003cp>\"It's more seasonal than any other beer,\" says Dunbar-Hall. \u003c/p>\n\u003cp>Dunbar-Hall grows 32 plants with eight hops varieties on his family's property north of Napa, which he says would produce more beer than he and his two partners could ever drink. They'll use some of the hops to make a wet hops double IPA, and will give the rest to other home brewers or possibly team up with a local brewery for a wet hops beer. \u003c/p>\n\u003cfigure id=\"attachment_60082\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BAB-hops-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BAB-hops-11.jpg\" alt=\"On his family's 85-acre plot of land north of Napa, Dunbar-Hall grows hops on two 16-foot trellis systems. Photo credit: Ian Dunbar-Hall\" width=\"1000\" height=\"722\" class=\"size-full wp-image-60082\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">On his family's 85-acre plot of land north of Napa, Dunbar-Hall grows hops on two 16-foot trellis systems.\u003cbr> Photo credit: Ian Dunbar-Hall\u003c/figcaption>\u003c/figure>\n\u003cp>Keep an eye out for wet hops beers on tap at local brew pubs around the harvest season from August through late September, he says. Sierra Nevada also makes Northern and Southern Hemisphere Harvest Wet Hop Ales.\u003c/p>\n\u003cp>With home brewed wet hops beers, there can be a lot of guesswork because unlike commercially-available hops, which are lab-tested, it is harder to determine the bitterness of backyard hops.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Personally, I'm excited about making a beer completely with my own hops so I think I'll play that roulette and see what happens,\" Gilbert says. \"Hopefully I'll get something that isn't too bitter to drink or not bitter enough.\"\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/60069/bay-area-home-brewers-opt-for-homegrown-hops","authors":["5392"],"categories":["bayareabites_109","bayareabites_752","bayareabites_301","bayareabites_2638","bayareabites_2554"],"tags":["bayareabites_14753","bayareabites_987","bayareabites_201","bayareabites_11562","bayareabites_11563"],"featImg":"bayareabites_60323","label":"bayareabites"},"bayareabites_27708":{"type":"posts","id":"bayareabites_27708","meta":{"index":"posts_1591205157","site":"bayareabites","id":"27708","score":null,"sort":[1306087812000]},"guestAuthors":[],"slug":"book-review-tender-by-nigel-slater","title":"Book Review: Tender, by Nigel Slater","publishDate":1306087812,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1592402348/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/tender-book.jpg\" alt=\"Tender - Nigel Slater\" title=\"Tender - Nigel Slater\" width=\"211\" height=\"292\" class=\"alignleft size-full wp-image-27877\">\u003c/a>We may be a nation of individualists, every man and woman a maverick in his or her own heart, but you'd never know it to read our recipes, so rigidly do we adhere to a generic, codified blandness in laying our how-tos.\u003c/p>\n\u003cp>By contrast, those stiff-upper-lip Brits kick over the traces when they start to mix and fry. Nigella Lawson, Sybil Kapoor, Tamsin Day-Lewis, Hugh Fearnley-Whittingstall, Dan Lepard, even \u003ca href=\"http://en.wikipedia.org/wiki/%C3%89minence_grise\">\u003cem>éminences grises\u003c/em>\u003c/a> like Elizabeth David and Patience Gray: not for these writers the strict nothing-but-the-facts-ma'am method of American cookbooks. Across the pond, lively verbs and their adverbial companions shimmy freely in recipe methods. Even adjectives get their due. My favorite? \u003cstrong>Moreish\u003c/strong>, because whatever it is, you \u003cem>must\u003c/em> have one more bite. Where Americans are folksy, British writers are droll. \u003c/p>\n\u003cp>Granted, I tend to read those written by authors with literary or journalistic backgrounds, who sift and measure their prose with as much diligence as they do their self-rising flour and diced courgettes. (Ah, those courgettes! Those aubergines! That black treacle! All almost the same as zucchini, eggplant, and molasses, but linguistically shifted just enough to nudge the reader into a right-hand driver's seat.)\u003c/p>\n\u003cp>And one of the best is Nigel Slater, whose latest work \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607740370/kqedorg-20\">Tender: A Cook and His Vegetable Patch\u003c/a> was just released in an American edition by Berkeley's Ten Speed Press. This beautifully designed, chocolate-brown clothbound volume (complete with silvery place-keeping ribbon) is a celebration of the production of the slim but plant-packed garden of Slater's London townhouse. As dedicated an organic gardener as he may be, Slater makes no pretensions to urban self-sufficiency in his smallish backyard. As he writes, \u003c/p>\n\u003cblockquote>\u003cp>\n\"I have sown somewhat more than I have reaped. But as somewhere to watch things grow, a place to tend and nurture, to sit and eat, to drink and think, to taste and smell, and most importantly to understand the unity of growing, cooking, and eating, it is a monumental success. At least it is to me.\"\u003c/p>\u003c/blockquote>\n\u003cp>Slater, a longtime columnist for \u003ca href=\"http://www.guardian.co.uk/profile/nigelslater\">The Observer\u003c/a> and the \u003ca href=\"http://www.amazon.com/Nigel-Slater/e/B001HCZOLK/ref=ntt_athr_dp_pel_pop_1\">author of 10 cookbooks\u003c/a>, is known in this country (if he's known at all) for his two most personal books, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1592402348/kqedorg-20\">The Kitchen Diaries\u003c/a>, a week-by-week seasonal calendar of what he was cooking and eating at home, and the childhood memoir \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1592401619/kqedorg-20\">Toast--The Story of a Boy's Hunger\u003c/a>. His writing style is vivid and individual without being exactly personal. Reading this book is like wandering though an idiosyncratically decorated house: this lamp, this shell, this book reveals taste and history more succinctly than any long-winded curriculum vitae. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Slater can wax rhapsodic as Alice Waters about the dewy-fresh beauties of homegrown veg. But like his countryman Fergus Henderson, author of the excellent (and drily humorous) \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060585366/kqedorg-20\">The Whole Beast: Nose to Tail Eating\u003c/a>, Slater has a well-honed wit and an unshakeable set of opinions about just about everything in and out of the kitchen, and he's not shy about telling us what he really thinks. \u003c/p>\n\u003cp>\u003cstrong>On spinach:\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"When spinach is truly fresh, it squeaks as you rummage around in the pile, like the sound of wet Wellingtons on a rubber floor.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On carrots:\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"Not for me the pile of buttered carrots on the plate. Too sweet, too orange, (too bloody cheerful more like it).\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On cauliflower:\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"Sometimes I think it wouldn't bother me if I never saw one again.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On the box hedges surrounding his vegetable plots:\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"Hedges, however neatly they frame your peas, beans, and swaying sunflowers, are also snail hotels, providing a home for hundreds of gastropods who come out at night, drink from your beer traps, then go on a drunken rampage.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>Insults may be a cheap form of wit, but Slater also takes the time to point out the virtues of even his less-favorite things.\u003c/p>\n\u003cp>Despite the too-many snails who \"have partied on [his] carefully nurtured seedlings,\" he's still a sucker for aesthetics. \"I sometimes think the hedges would have gone long ago if it wasn't for the achingly beautiful sight of them covered in snow,\" he writes, and an accompanying photograph of their tidy snow-piled geometry proves his point. \u003c/p>\n\u003cp>Winter can also make even cauliflower worth eating. Just after slagging off this unloved brassica, he admits,\"Yet I occasionally long for a simple white bowl of cauliflower cheese on a frosty day, especially when it has been made with love, and the sauce has been improved with bay and clove and the cheese is of the robust sort that makes veins on the roof of your mouth stand out.\" (And thank you, Nigel, for providing a new yardstick for judging cheese. \"Ah, this Montgomery cheddar. Piquant, yes, but the veins on the roof of my mouth are unmoved.\") \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The book is part gardener's handbook, with growing tips and lists of his favorite, often heirloom, varieties to grow. There are useful lists of seasonings, accompaniments, and companions for each vegetable (cauliflower loves cream, caraway, juniper, anchovies, and gin), tips on harvesting, choosing, and storing, and lastly, delicious recipes for lovely-sounding things, like \u003cem>A Soup the Color of Marigolds\u003c/em> (made from carrots and yellow tomatoes); \u003cem>An Extremely Moist Chocolate-Beet Cake with Creme Fraiche and Poppy Seeds\u003c/em>; and \u003cem>Spinach, Melted Cheese, and Lightly Burned Toast\u003c/em>. This is a vegetable cookbook, but not a vegetarian one; while many of the recipes are purely plant-based, there are plenty of dishes made to feature or accompany a whole steamed fish or a hunk of grilled lamb. The recipes are bold-flavored and straightforward, with a Middle Eastern touch there, a hit of Thai or Indian here, and some unmistakablly British comfort food (like that aforementioned cauliflower in cheese sauce, an English school-lunch dish if every there was one). It's a lot of how we eat now: lots of plants, geared towards the seasons, not too fussy, globally inspired. Moreish, I'd say. \u003c/p>\n\n","blocks":[],"excerpt":"British food writer Nigel Slater goes back to the garden in his new book, \u003cem>Tender: A Cook and His Vegetable Patch\u003c/em>. ","status":"publish","parent":0,"modified":1337646440,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1009},"headData":{"title":"Book Review: Tender, by Nigel Slater | KQED","description":"British food writer Nigel Slater goes back to the garden in his new book, Tender: A Cook and His Vegetable Patch. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Book Review: Tender, by Nigel Slater","datePublished":"2011-05-22T18:10:12.000Z","dateModified":"2012-05-22T00:27:20.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"27708 http://blogs.kqed.org/bayareabites/?p=27708","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/05/22/book-review-tender-by-nigel-slater/","disqusTitle":"Book Review: Tender, by Nigel Slater","path":"/bayareabites/27708/book-review-tender-by-nigel-slater","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1592402348/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/tender-book.jpg\" alt=\"Tender - Nigel Slater\" title=\"Tender - Nigel Slater\" width=\"211\" height=\"292\" class=\"alignleft size-full wp-image-27877\">\u003c/a>We may be a nation of individualists, every man and woman a maverick in his or her own heart, but you'd never know it to read our recipes, so rigidly do we adhere to a generic, codified blandness in laying our how-tos.\u003c/p>\n\u003cp>By contrast, those stiff-upper-lip Brits kick over the traces when they start to mix and fry. Nigella Lawson, Sybil Kapoor, Tamsin Day-Lewis, Hugh Fearnley-Whittingstall, Dan Lepard, even \u003ca href=\"http://en.wikipedia.org/wiki/%C3%89minence_grise\">\u003cem>éminences grises\u003c/em>\u003c/a> like Elizabeth David and Patience Gray: not for these writers the strict nothing-but-the-facts-ma'am method of American cookbooks. Across the pond, lively verbs and their adverbial companions shimmy freely in recipe methods. Even adjectives get their due. My favorite? \u003cstrong>Moreish\u003c/strong>, because whatever it is, you \u003cem>must\u003c/em> have one more bite. Where Americans are folksy, British writers are droll. \u003c/p>\n\u003cp>Granted, I tend to read those written by authors with literary or journalistic backgrounds, who sift and measure their prose with as much diligence as they do their self-rising flour and diced courgettes. (Ah, those courgettes! Those aubergines! That black treacle! All almost the same as zucchini, eggplant, and molasses, but linguistically shifted just enough to nudge the reader into a right-hand driver's seat.)\u003c/p>\n\u003cp>And one of the best is Nigel Slater, whose latest work \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607740370/kqedorg-20\">Tender: A Cook and His Vegetable Patch\u003c/a> was just released in an American edition by Berkeley's Ten Speed Press. This beautifully designed, chocolate-brown clothbound volume (complete with silvery place-keeping ribbon) is a celebration of the production of the slim but plant-packed garden of Slater's London townhouse. As dedicated an organic gardener as he may be, Slater makes no pretensions to urban self-sufficiency in his smallish backyard. As he writes, \u003c/p>\n\u003cblockquote>\u003cp>\n\"I have sown somewhat more than I have reaped. But as somewhere to watch things grow, a place to tend and nurture, to sit and eat, to drink and think, to taste and smell, and most importantly to understand the unity of growing, cooking, and eating, it is a monumental success. At least it is to me.\"\u003c/p>\u003c/blockquote>\n\u003cp>Slater, a longtime columnist for \u003ca href=\"http://www.guardian.co.uk/profile/nigelslater\">The Observer\u003c/a> and the \u003ca href=\"http://www.amazon.com/Nigel-Slater/e/B001HCZOLK/ref=ntt_athr_dp_pel_pop_1\">author of 10 cookbooks\u003c/a>, is known in this country (if he's known at all) for his two most personal books, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1592402348/kqedorg-20\">The Kitchen Diaries\u003c/a>, a week-by-week seasonal calendar of what he was cooking and eating at home, and the childhood memoir \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1592401619/kqedorg-20\">Toast--The Story of a Boy's Hunger\u003c/a>. His writing style is vivid and individual without being exactly personal. Reading this book is like wandering though an idiosyncratically decorated house: this lamp, this shell, this book reveals taste and history more succinctly than any long-winded curriculum vitae. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Slater can wax rhapsodic as Alice Waters about the dewy-fresh beauties of homegrown veg. But like his countryman Fergus Henderson, author of the excellent (and drily humorous) \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060585366/kqedorg-20\">The Whole Beast: Nose to Tail Eating\u003c/a>, Slater has a well-honed wit and an unshakeable set of opinions about just about everything in and out of the kitchen, and he's not shy about telling us what he really thinks. \u003c/p>\n\u003cp>\u003cstrong>On spinach:\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"When spinach is truly fresh, it squeaks as you rummage around in the pile, like the sound of wet Wellingtons on a rubber floor.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On carrots:\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"Not for me the pile of buttered carrots on the plate. Too sweet, too orange, (too bloody cheerful more like it).\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On cauliflower:\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"Sometimes I think it wouldn't bother me if I never saw one again.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On the box hedges surrounding his vegetable plots:\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"Hedges, however neatly they frame your peas, beans, and swaying sunflowers, are also snail hotels, providing a home for hundreds of gastropods who come out at night, drink from your beer traps, then go on a drunken rampage.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>Insults may be a cheap form of wit, but Slater also takes the time to point out the virtues of even his less-favorite things.\u003c/p>\n\u003cp>Despite the too-many snails who \"have partied on [his] carefully nurtured seedlings,\" he's still a sucker for aesthetics. \"I sometimes think the hedges would have gone long ago if it wasn't for the achingly beautiful sight of them covered in snow,\" he writes, and an accompanying photograph of their tidy snow-piled geometry proves his point. \u003c/p>\n\u003cp>Winter can also make even cauliflower worth eating. Just after slagging off this unloved brassica, he admits,\"Yet I occasionally long for a simple white bowl of cauliflower cheese on a frosty day, especially when it has been made with love, and the sauce has been improved with bay and clove and the cheese is of the robust sort that makes veins on the roof of your mouth stand out.\" (And thank you, Nigel, for providing a new yardstick for judging cheese. \"Ah, this Montgomery cheddar. Piquant, yes, but the veins on the roof of my mouth are unmoved.\") \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The book is part gardener's handbook, with growing tips and lists of his favorite, often heirloom, varieties to grow. There are useful lists of seasonings, accompaniments, and companions for each vegetable (cauliflower loves cream, caraway, juniper, anchovies, and gin), tips on harvesting, choosing, and storing, and lastly, delicious recipes for lovely-sounding things, like \u003cem>A Soup the Color of Marigolds\u003c/em> (made from carrots and yellow tomatoes); \u003cem>An Extremely Moist Chocolate-Beet Cake with Creme Fraiche and Poppy Seeds\u003c/em>; and \u003cem>Spinach, Melted Cheese, and Lightly Burned Toast\u003c/em>. This is a vegetable cookbook, but not a vegetarian one; while many of the recipes are purely plant-based, there are plenty of dishes made to feature or accompany a whole steamed fish or a hunk of grilled lamb. The recipes are bold-flavored and straightforward, with a Middle Eastern touch there, a hit of Thai or Indian here, and some unmistakablly British comfort food (like that aforementioned cauliflower in cheese sauce, an English school-lunch dish if every there was one). It's a lot of how we eat now: lots of plants, geared towards the seasons, not too fussy, globally inspired. Moreish, I'd say. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/27708/book-review-tender-by-nigel-slater","authors":["5038"],"categories":["bayareabites_2254","bayareabites_588","bayareabites_2554","bayareabites_10"],"tags":["bayareabites_1448","bayareabites_1050","bayareabites_1601","bayareabites_201","bayareabites_9306","bayareabites_9307","bayareabites_1260","bayareabites_10455","bayareabites_2055"],"label":"bayareabites"},"bayareabites_8586":{"type":"posts","id":"bayareabites_8586","meta":{"index":"posts_1591205157","site":"bayareabites","id":"8586","score":null,"sort":[1259521845000]},"guestAuthors":[],"slug":"growing-greens","title":"Growing Greens","publishDate":1259521845,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Had enough brown sugar and butter for a while? Perhaps as a reaction to the pervasive Pacific Northwest chill, my hosts this year up in Seattle got serious about their meats and starches. At the center of the menu was a 28-lb turkey, lacquered glossy brown through a simulated pit-cooking in the Weber grill, paired up with a huge, lavishly home-smoked ham glazed purple with marionberry jam and bourbon. Alongside were plain mashed potatoes, garlic mashed potatoes, and horseradish mashed potatoes; \"more butter than yams\" casserole of sweet potatoes whipped with nearly their weight in brown sugar and butter and topped with marshmallows; plus sage-and-chestnut stuffing, all of it awash in lakes of turkey and ham gravy. \u003c/p>\n\u003cp>Standing on my California rights, I insisted on adding the wonderful autumn salad found on the menu at \u003ca href=\"http://www.baywolf.com\">Bay Wolf\u003c/a> a decade ago, and on the table of wherever I've been having Thanksgiving ever since. A vivid toss of arugula, oak-leaf lettuce, sliced Fuyu persimmons, pomegranate seeds, crumbled chevre, and sweet-spicy pecans, it makes a lively antidote to all that beige stuff. (The exact recipe can be found in the excellent \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580082602/kqedorg-20\">Bay Wolf Cookbook\u003c/a>, a must-have for seasonally-minded Bay Area cooks.)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/broccoli500.jpg\" alt=\"broccoli\" title=\"broccoli\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-8602\">\u003c/p>\n\u003cp>But after a few days of turkey sandwiches and the remains of the stuffing, what I was craving was greens: tough, raincoat-textured winter greens, steamed to tenderness and tossed with lemon and garlic and hot pepper flakes, bright with B vitamins and minerals with just an edge of bitterness.\u003c/p>\n\u003cp> Happily, this is their season. While you can grow all the brassica family year-round, they do best in the cool, moist weather of a Bay Area winter. In the brassica family (formerly known as the crucifers, for their cross-shaped stems) are all the cole crops: cabbage, cauliflower, kale, collard greens, mustard greens, broccoli rabe, lacinato (also known as cavelo nero, black, or dino) kale, Brussels sprouts, kohlrabi, and more. They are even better after a frost, when the plant produces a naturally sweet \"antifreeze\" to keep from the water inside its cells from freezing. Hot weather stresses the plants, and makes them more susceptible to disease and pest pressure. In cool, even cold weather, though, they thrive. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/brussels300.jpg\" alt=\"brussels\" title=\"brussels\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-8604\">\u003c/p>\n\u003cp>If you haven't grown brassicas before, the easiest ones to start with are the leafy greens, including broccoli rabe (rapini), collards, and kale. Plant them now, and you'll have fresh greens to pick through spring. The leafy greens will keep producing week after week; pick the large leaves off the outside of the plant to eat, leaving the tiny leaves at the center of the whorl. In a week or two, a whole new crop of large leaves will be ready to pick. Just snap off the bigger leaves and leave the tiny ones down at the center. \u003c/p>\n\u003cp>Since the days are shorter now, growing will be slower. Instead of seeds, it's probably better to start with already established plants. Look for them at well-stocked garden centers or farmers' markets. (\u003ca href=\"http://www.flowercraftgc.com\">Flowercraft\u003c/a> on Bayshore, the Ferry Plaza Farmers' Market, and the Marin Farmers' Market all have good arrays of edible green starts at this time of year.)\u003c/p>\n\u003cp>Being a highly nutritional subsistence food for cultures all around the globe, these sturdy greens are easy to grow and not particularly fussy. In fact, they're vigorous self-seeders and will colonize any neglected corner of your corner for years to come. Prepare the beds with some good compost and mulch around the plants to keep down weeds. Pick leaves as they mature, since the more the plant is picked the more leaves it will push out. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/kale500.jpg\" alt=\"kale\" title=\"kale\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-8601\">\u003c/p>\n\u003cp>Right now, lacinato kale is my favorite go-to green. While farmers often disparage the cutesy moniker of \"dino kale,\" the curled, bumpy, black-green leaves do resemble dinosaur skin, if dinosaurs were vegetables. They're less rubbery than common kale and collards, meaning they need only a light steaming, followed by a quick saute in olive oil with some minced garlic, lemon zest and juice, and a sprinkle of hot pepper flakes. Eat them straight out of the pan, if you're like me, or toss them with orecchiette and a handful of grated romano cheese. (Use a mix of broccoli rabe and lacinato kale for a particularly excellent version.) Shredded, they can be the backbone of Portuguese style caldo verde soup with linguisa and potatoes, or a warming Florentine ribollita, the bread-thickened minestrone of beans and vegetables. According to an article in \u003ca href=\"http://www.southernfoodways.com/publications/gravy.html\">Gravy\u003c/a>, the newsletter of the Southern Foodways Alliance, Punjabi truck stops stay open around the clock in winter dishing up bowls of \u003cem>sarson ka saag\u003c/em>, greens (especially pungently biting mustard greens) cooked slowly with onion, garlic, ginger, tomato, cumin, and coriander. Topped with butter, the flavorful puree is scooped up with \u003cem>makki ki roti\u003c/em>, thin, tortilla-like corn cakes flavored with fenugreek and ajwan seeds. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The key? Get your greens fresh, unwilted and unyellowed. Remove any tough central ribs. For side dishes or pastas, steam in an inch or two of lightly salted water until just tender to the bite. Tough greens like collards and kale take longer; broccoli rabe, mustard greens, and lacinato kale will go faster. Drain well, let cool, and then chop or slice before sauteeing. For soups, remove the tough central rib, stack the leaves up and roll like a cigar. Slice thinly and add strips to liquid, simmering until tender. \u003c/p>\n\n","blocks":[],"excerpt":"After a few days of turkey sandwiches, the remains of the stuffing and pumpkin pie for breakfast, what I was craving was greens: tough, raincoat-textured winter greens, steamed to tenderness and tossed with lemon and garlic and hot pepper flakes, bright with B vitamins and minerals with just an edge of bitterness.","status":"publish","parent":0,"modified":1259688503,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":917},"headData":{"title":"Growing Greens | KQED","description":"After a few days of turkey sandwiches, the remains of the stuffing and pumpkin pie for breakfast, what I was craving was greens: tough, raincoat-textured winter greens, steamed to tenderness and tossed with lemon and garlic and hot pepper flakes, bright with B vitamins and minerals with just an edge of bitterness.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Growing Greens","datePublished":"2009-11-29T19:10:45.000Z","dateModified":"2009-12-01T17:28:23.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"8586 http://blogs.kqed.org/bayareabites/?p=8586","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/11/29/growing-greens/","disqusTitle":"Growing Greens","path":"/bayareabites/8586/growing-greens","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Had enough brown sugar and butter for a while? Perhaps as a reaction to the pervasive Pacific Northwest chill, my hosts this year up in Seattle got serious about their meats and starches. At the center of the menu was a 28-lb turkey, lacquered glossy brown through a simulated pit-cooking in the Weber grill, paired up with a huge, lavishly home-smoked ham glazed purple with marionberry jam and bourbon. Alongside were plain mashed potatoes, garlic mashed potatoes, and horseradish mashed potatoes; \"more butter than yams\" casserole of sweet potatoes whipped with nearly their weight in brown sugar and butter and topped with marshmallows; plus sage-and-chestnut stuffing, all of it awash in lakes of turkey and ham gravy. \u003c/p>\n\u003cp>Standing on my California rights, I insisted on adding the wonderful autumn salad found on the menu at \u003ca href=\"http://www.baywolf.com\">Bay Wolf\u003c/a> a decade ago, and on the table of wherever I've been having Thanksgiving ever since. A vivid toss of arugula, oak-leaf lettuce, sliced Fuyu persimmons, pomegranate seeds, crumbled chevre, and sweet-spicy pecans, it makes a lively antidote to all that beige stuff. (The exact recipe can be found in the excellent \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580082602/kqedorg-20\">Bay Wolf Cookbook\u003c/a>, a must-have for seasonally-minded Bay Area cooks.)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/broccoli500.jpg\" alt=\"broccoli\" title=\"broccoli\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-8602\">\u003c/p>\n\u003cp>But after a few days of turkey sandwiches and the remains of the stuffing, what I was craving was greens: tough, raincoat-textured winter greens, steamed to tenderness and tossed with lemon and garlic and hot pepper flakes, bright with B vitamins and minerals with just an edge of bitterness.\u003c/p>\n\u003cp> Happily, this is their season. While you can grow all the brassica family year-round, they do best in the cool, moist weather of a Bay Area winter. In the brassica family (formerly known as the crucifers, for their cross-shaped stems) are all the cole crops: cabbage, cauliflower, kale, collard greens, mustard greens, broccoli rabe, lacinato (also known as cavelo nero, black, or dino) kale, Brussels sprouts, kohlrabi, and more. They are even better after a frost, when the plant produces a naturally sweet \"antifreeze\" to keep from the water inside its cells from freezing. Hot weather stresses the plants, and makes them more susceptible to disease and pest pressure. In cool, even cold weather, though, they thrive. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/brussels300.jpg\" alt=\"brussels\" title=\"brussels\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-8604\">\u003c/p>\n\u003cp>If you haven't grown brassicas before, the easiest ones to start with are the leafy greens, including broccoli rabe (rapini), collards, and kale. Plant them now, and you'll have fresh greens to pick through spring. The leafy greens will keep producing week after week; pick the large leaves off the outside of the plant to eat, leaving the tiny leaves at the center of the whorl. In a week or two, a whole new crop of large leaves will be ready to pick. Just snap off the bigger leaves and leave the tiny ones down at the center. \u003c/p>\n\u003cp>Since the days are shorter now, growing will be slower. Instead of seeds, it's probably better to start with already established plants. Look for them at well-stocked garden centers or farmers' markets. (\u003ca href=\"http://www.flowercraftgc.com\">Flowercraft\u003c/a> on Bayshore, the Ferry Plaza Farmers' Market, and the Marin Farmers' Market all have good arrays of edible green starts at this time of year.)\u003c/p>\n\u003cp>Being a highly nutritional subsistence food for cultures all around the globe, these sturdy greens are easy to grow and not particularly fussy. In fact, they're vigorous self-seeders and will colonize any neglected corner of your corner for years to come. Prepare the beds with some good compost and mulch around the plants to keep down weeds. Pick leaves as they mature, since the more the plant is picked the more leaves it will push out. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/kale500.jpg\" alt=\"kale\" title=\"kale\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-8601\">\u003c/p>\n\u003cp>Right now, lacinato kale is my favorite go-to green. While farmers often disparage the cutesy moniker of \"dino kale,\" the curled, bumpy, black-green leaves do resemble dinosaur skin, if dinosaurs were vegetables. They're less rubbery than common kale and collards, meaning they need only a light steaming, followed by a quick saute in olive oil with some minced garlic, lemon zest and juice, and a sprinkle of hot pepper flakes. Eat them straight out of the pan, if you're like me, or toss them with orecchiette and a handful of grated romano cheese. (Use a mix of broccoli rabe and lacinato kale for a particularly excellent version.) Shredded, they can be the backbone of Portuguese style caldo verde soup with linguisa and potatoes, or a warming Florentine ribollita, the bread-thickened minestrone of beans and vegetables. According to an article in \u003ca href=\"http://www.southernfoodways.com/publications/gravy.html\">Gravy\u003c/a>, the newsletter of the Southern Foodways Alliance, Punjabi truck stops stay open around the clock in winter dishing up bowls of \u003cem>sarson ka saag\u003c/em>, greens (especially pungently biting mustard greens) cooked slowly with onion, garlic, ginger, tomato, cumin, and coriander. Topped with butter, the flavorful puree is scooped up with \u003cem>makki ki roti\u003c/em>, thin, tortilla-like corn cakes flavored with fenugreek and ajwan seeds. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The key? Get your greens fresh, unwilted and unyellowed. Remove any tough central ribs. For side dishes or pastas, steam in an inch or two of lightly salted water until just tender to the bite. Tough greens like collards and kale take longer; broccoli rabe, mustard greens, and lacinato kale will go faster. Drain well, let cool, and then chop or slice before sauteeing. For soups, remove the tough central rib, stack the leaves up and roll like a cigar. Slice thinly and add strips to liquid, simmering until tender. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/8586/growing-greens","authors":["5038"],"categories":["bayareabites_2554"],"tags":["bayareabites_3049","bayareabites_3051","bayareabites_201","bayareabites_1000","bayareabites_3050"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. 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