Wasatch Community Gardens Blog

"Never doubt that a small group of thoughtful, committed citizens can change the world; indeed, it's the only thing that ever has." Margaret Mead The Off-Broadway Community Garden location is home to a rich and unique history- the kind of history that makes Salt Lake City cool without flaunting it.  But I will share it... The location of the garden was once the 337 Project, a watershed event in Utah's contemporary art scene.  Adam Price, then a lawyer (and then becoming the Executive Director of the Utah Museum of Contemporary Art), turned the 42-room office building at 337 South 400 East over to 150 local artists in 2006. The art mob, ranging from taggers to established gallery artists, swarmed over the building creating an art gallery like none other - the building was breathing with life, creativity, and inspiration as you walked through it. Before the building was ultimately demolished in...

Recipe by Julie Daily; Photo by Fishwater | Dreamstime.com - Cherry Tomatoes Photo You are about to get a bumper crop of cherry tomatoes. Are you wondering what you can do with all of them besides just pop them in your mouth for a delicious snack? This recipe is from the kitchen of our board member, Julie Daily (who also bakes her own delicious crusty bread to go with them).  She says "this is a great recipe when the bounty of cherry tomatoes arrives!" Ingredients: 1 1/2 pounds whole cherry tomatoes 2 shallots, chopped 1/8 teaspoon dried crushed red pepper, optional 3 teaspoons fresh lemon thyme leaves 2 tablespoons extra virgin olive oil 1 teaspoon balsamic vinegar ½ teaspoon best quality sherry wine vinegar 1 teaspoon sea salt Method: Preheat the oven to 425 degrees. Place the balsamic vinegar, sherry vinegar, and a pinch of salt in a bottle. Cover and shake to dissolve...

When I login to our database software, CiviCRM, it informs me that I've been working at Wasatch Community Gardens for 3 years and 10 weeks. Of course, the obvious next sentiment one expresses in these types of reflections is something to the effect of, "gee, it feels like just yesterday that I..." And it's true. It does feel like just a few days ago that I began working at this wonderful organization called Wasatch Community Gardens. Those who know me well know that calendar grids and my imperfect memory don't always align precisely, but it only takes a mere moment to correct my initial disbelief. In the past three years I've seen this organization grow from a small, scrappy, grassroots nonprofit to a medium-sized, scrappy, grassroots nonprofit with a dynamic strategic plan and clearly defined mission, vision, values, and goals that are poised to carry WCG into the next phase...

  Torrential rains in May, blazing heat in June, and now we are told that 2015 is on track to be the hottest year on record. This year has provided a vivid reminder that global climate change is happening, not just globally, but in our own backyards.The extra rain in May hit our annual Plant Sale hard! Photo Credit: Susan Finlayson Climate change poses a serious challenge for gardeners. More variable rainfall and temperatures mean plants are exposed to more frequent stress, and gardeners are left scrambling to respond to extreme weather events. Meanwhile, warmer winters along the Wasatch mean that more garden pests over-winter. Did you notice, like we did, that certain insect populations in your garden came on earlier and stronger than usual this year? Squash bugs showed up early this year. Photo Credit: http://www.southeasternoutdoors.com/wildlife/insects/squash-bug.html What is a gardener to do? Here are a few of the things we are...

Making Calendula Oil that can be added to lotions, soaps, & salves is so simple!   Why?  Calendula applied to skin has been known to reduce pain and swelling, and treat poorly healing wounds and leg ulcers. It is also applied to the skin (used topically) for nosebleeds, varicose veins, and other inflammations.   (Of course, makes sure to consult a medical professional before applying Calendula to your skin, as we are not medical professionals.) (Source: see below)  Take 25 non-chemically treated/organically grown Calendula blossoms Pick the petals off (no need to wash) & stuff the petals in a jar    Cover the petals with oil of choice.  I used olive oil. Wait 1-2 weeks shaking periodically. So simple, so organic, so local! Medical treatment info found at: http://www.webmd.com/vitamins-supplements/ingredientmono-235-calendula.aspx?activeingredientid=235&activeingredientname=calendula

Ever wonder what Wasatch Community Gardens’ Youth Educators do when they’re not teaching kids about healthy, local, organic food? Inquiring minds are about to find out.  1) Take Indiana out for coffee. 2) Stop for a moment to smell the Dandelions. 3) Hang out. 4) Play in the dirt. 5) Review the plan for tomorrow. 6) Invent new superheroes. 7) Find ways to beat the heat. 8) Look at ducks. 9) Hold ducks. 10) Herd flowers with Indiana. Commentary & photos by Bill, Youth Program Director

Making your first pickle is a wonderful moment in any foodie’s life.  It was shockingly recent that I learned pickling is a process not a food.  The first time someone told me that you “can pickle carrots” my mind did somersaults as I tried to figure out what that meant.  It’s like saying you “can cereal carrots”.  WHAT DOES THAT MEAN?! Because I am still so enamored with the whole “cucumbers become the pickles” thing, I try to introduce everyone I meet to home-made pickles.  “Hey!  Check this out, I made this from a CUCUMBER!  Crazy huh?!”  Some audiences (my classes) take it better than others (strangers on the street). Pickles are an amazing thing that anyone with access to a heat source can create.  There are dozens upon dozens of pickle recipes out there, but I am partial to the Bread and Butter Fridge Pickle recipe found in the book...

With the summer solstice a few weeks past, and near daily triple digit Fahrenheit-ed weather in full swing, I experienced another inauguration to the hot summer season: a garlic harvest extravaganza. Compared to BBQs, or kicking back with a cold-one, it may not seem like the typical weekender party activity to yank out of the soil hundreds upon hundreds of vampire romance-repelling garlic.  However, for Pete Rasmussen and Kati Greaney of Sandhill Farms, that’s what they have reveled in for the past few weeks, and how they spend much of their summers.  To fulfill a near decade tradition, they invited us to get dirty and get gar-licked with them for a Farm Mob.   Left: Pete Rasmussen sharing the origin story of Garlic. Right: A panoramic view of the farmstead I joined a caravan of rabid gardening and local ag farming enthusiasts from the non-profits Wasatch Community Gardens (WCG), Slow Food...

The Salt Lake Tribune First Published Jun 09 2015 08:42AM    •    Last Updated Jun 09 2015 08:36 pm http://www.sltrib.com/csp/mediapool/sites/Shared/assets/csp/iFrame/blank.htmlhttp://www.sltrib.com/home/2580579-155/heres-a-list-of-farmers-markets Scott Sommerdorf | Tribune Gardner Village in West Jordan will host the Wasatch Front Farmers Market, 9 a.m.-1 p.m. Saturdays through Oct. 31. SALT LAKE COUNTY 9th West Farmers Market Formerly the The People's Market, this Sunday-only market is celebrating its 10th year; 10 a.m.-2 p.m. Sundays, June 14 through October; International Peace Gardens, 1060 S. 900 West, Salt Lake City; http://9thwestfarmersmarket.org. Downtown Farmers Market The Downtown Farmers Market will celebrate its 23rd year with more than 250 vendors; 8 a.m. to 2 p.m. Saturdays,June 13 through Oct. 24; Pioneer Park, 350 S. 300 West, Salt Lake City; www.slcfarmersmarket.org. Downtown Harvest Market The Downtown Farmers Market will open from 4 p.m.-9 p.m. Tuesday evenings, Aug. 4-Oct. 20; Pioneer Park, 350 S. 300 West, Salt Lake City; www.slcfarmersmarket.org. Gardner Village Farmers...