Spring Awakening - Garden Sale

Hello Everyone!

I hope you all had a great winter and kept warm through the unusually large amount of snow we got here in Lacey. While we were all bundled inside drinking hot cocoa and binge-watching Black Mirror the Learning Garden was busy at work. 

In the fall, Catherine, the Oikos Residence Floor and I planted four varieties of garlic. All through those cold winter months, the garlic was getting ready for harvest that will be coming late this summer and will then be ready for eating! 

The raspberries went dormant over the cold months and have begun to wake up as well as the herbs throughout the garden.

In these first few weeks of sunshine and above-freezing temperature, Catherine and I have been busy in the greenhouse planting seeds and transplanting starts for the garden sale! 

The garden sale is Tuesday, April 17th and 24th from 11am-1pm and 4pm-6pm. On the 17th we will have guest herbalist Kate Tossey there to talk about safely transplanting your newly bought starts into your garden as well as previewing some of her product

Can't wait to see you there!

Plant Fundraiser Sale

Wednesday April 23 & Friday, Aril 25

12-2pm in front of the cafeteria

Get your starts for the garden! This is a garden plant sale and benefit for the SMU’s Learning Garden. Prices vary from $3-$7 depending on the plants.

Plants for sale:
 

Green Zebra Heirloom Tomatoes

Red Brandywine Heirloom Tomatoes

Black Krim Heirloom Tomatoes

Yellow Pear Heirloom Tomatoes

 Purple Kohlrabi

Broccoli

Kale

Lettuce

Greens Mix

Snap Peas 

Onions (Walla Walla Sweet)

Beets (Shiraz)

Sunflowers

Raspberries

Strawberries

Rhubarb 

Day Lilies

Golden Sage

Western Hemlock Potted

Firs Potted

Vine Maple Potted

Spring clean up

  Weeding, mulching and pulling up carrots and beets that survived the winter!

Time to wake up the garden

On the first day of Spring, David Martin and his team of international students sowed seeds in the greenhouse, weeded and prepared garden beds for planting. It was so warm on the first day of spring that the vents on the greenhouse popped open. Students planted chives, peas and lettuce seeds.

Some things have been thriving all winter. The garlic greens are already about 5 inches tall and the culinary sage is abundant. Drop by the garden and pick some sage leaves for cooking. If you are not sure what to do with them, try out this recipe from Saveur.

Fried Sage Leaves

Delicate, crunchy fried sage can be crushed and sprinkled on squash or bean soups, served as an accompaniment to burgers, and even eaten whole as a snack.
1 bunch fresh sage
1/4 cup olive oil
Coarse salt
1. Pinch off leaves from sage. Heat oil in a small skillet over medium-high heat until hot.
2. Fry 6–8 sage leaves at a time until crisp, 2–3 seconds. Transfer with a fork to paper towels and sprinkle generously with coarse salt.
MAKES ABOUT 30 FRIED LEAVES

First Garden Party 2011

Wake up the Garden!

Come to our first Spring garden party this Friday, April 8 from 2-4. Get the soil ready, plant some seeds, pull some weeds. It's your garden too!