The shed raising event is coming up fast – just two weeks, and there is a lot of preparation to do. We will have several stages of preparation before we can do the actual shed raising and we are asking for at least 10-15 volunteers to help us out. Please let us know ASAP if you are interested in helping with any of the following:
Providing a pickup truck for fetching the materials
Measuring and cutting raw materials – we are making our own “prefab” from our own design
Bringing and laying out the construction materials at the site two hours before the shed raising begins
Bringing the food and drink to the site
Providing and operating a barbecue
Providing a boom box and some appropriate music
Of course, anyone who can make it is welcome to attend the actual shed raising at 2PM on the 22nd!
The day’s schedule will be as follows:
12PM: Setup and layout
2PM: Shed raising!
5PM: Beer and bratwurst and a celebration of our (hopefully) complete shed
The Parkallen Community Garden is the proud winner of the 2012 Edmonton in Bloom Community Garden Award.
We should be very proud that our vision, hard work and community spirit has caught the loving eye of Edmontonians despite that our garden is just one year old! We beat out some very well-established and marvelous community gardens to collect this top award at City Hall.
“Edmonton salutes the Parkallen Community Garden for making our city a beautiful place in which to live and grow.” — Councillor Kim Krushell, City of Edmonton
“One of the newest cg’s, (Parkallen Community Garden’s) story of engagement & education as well as the communal nature of their garden and its design, garnered over 100 votes. Runner up was last year’s winner, Sustain SU Campus Community Garden. (W)e thank the over 635 people who took the time to cast a ballot!” — Sustainable Food Edmonton
Our garden is so lush and productive. It is gorgeous to look at, tasty to harvest from, and so very easy to hand pull weeds out of the loamy soil in which the edible vegetables we planted are thriving.
The lasagne gardening technique we deployed to build the soil is clearly a raging success. Building our own soil from freely obtained mulch proved economical (we saved thousands of dollars), easy (oh, we sweated, but not as much as we would have scraping away the sod and piling truckloads of bought topsoil on top of it then fighting off the grass that would have come back this spring), and so effective (fertile, organic, exquisitely healthy soil!)
As you’ve probably heard, we’ve caught the eye of some granting and awards panels who will be touring our garden this week on Wednesday and Friday. We had a hearty work bee tonight during which we fought back some vegetation off the pathways, trimmed the grass around the garden, leveled our mulch and compost piles, and planted a beautiful apple tree with 5 zone hardy branches grafted on it, a plum, and a beaked hazelnut shrub. What a productive evening.
We also slapped several thousand mosquitoes, so if you visit the garden, please wear bug protection. All that rain has the mosquitoes thriving too.
For the rest of the summer until harvest time and Shedtemberfest (stay tuned for more details) we’re sitting pretty. When you visit the garden, please focus on any of the following tasks:
Make something prettier — tidy, yank and tend. We’ve got to keep our pathways visible and our garden weed free. Weeds get tossed in the garbage, everything else (yellowed leaves, etc.) can go in the composters
Eat something: just now there is kale, basil, oregano, chard, lettuce, sugar snap peas, spinach, baby carrots and lots and lots of beets. Eat fresh veggies on the spot or take them home to process. Fill your belly, fill your freezer!
If something looks thirsty, water it! Fill a watering can at our watering station (on the South side of the Parkallen Hall)
Tend the composters: add organic materials (your kitchen scraps are welcome), fluff and turn the compost, or water if it looks dry
As always, e-mail firstname.lastname@example.org to join us or with your good ideas.
This is our kale patch. In case you’re a bit shy of it, let me tell you what I do with kale.
Step 1 is to snap off a dozen or so leaves. You don’t want the baby ones at the top, but the middle-ish ones that are fresh looking.
I took a dozen leaves plus a little red pepper and I doubt you could tell I was there.
There are two kinds of kale in our patch. One is a curly-leaf variety that is prized for it’s tastiness. The other kind is an ornamental variety.
The purple flowering variety is entirely edible (all kale varieties are) but prized for it’s showy colours, not for it’s flavor. I didn’t notice a big difference in taste this early in the season.
Take some home, wash it, and remove the spines. Toss them in your compost bucket. You want the leafy bits.
Kale freezes amazingly well so I like to stock up for the winter months. Kale is one crop that gets a bit sweeter with freezing and it holds it’s structure marvelously (more like cabbage then spinach) in soups, stews, sauces, chili, etc. so it’s wonderful to have a freezer full. In the winter when you’re cooking savoury dishes, add a few leaves of frozen kale. I don’t bother chopping them before freezing, I just crumple them into the pot. But do remove the spines. Kale adds so much green nutrition to winter foods.
I froze about half of the leaves I picked. I made a simple stir-fry side-dish out of the rest. My friend Audrey, a nutritionist and a rare beauty taught us this technique for cooking up any greens (bok choy, spinach, gai lan, what have you.) It works great for kale.
You need these ingredients:
Kale (or any green)
Canola Oil (or Olive, or sesame & olive oil, whatever you like/have)
Black Bean Sauce (or Oyster sauce, or Teriyaki, or any stir-fry sauce you like/have)
The brand isn’t important.
Chop up your kale leaves about like so…
Sizzle the onions and garlic in a wok or frying pan. You need lots of room for greens in your pan, so you need a pan with enough volume.
I like them brownish…
Add the kale and toss it around.
Fry it until the greens are wilted, but still bright.
Add a wee slorp of black bean sauce. I used about about a tablespoon for six leaves of kale. It’s very salty, so don’t add too much. Use a little, taste it, then add more if needed.
A big swath of lawn, a bail of hay, a stack of cardboard, some muscle, and a vision. This spring we have this:
An all-ages community garden with lots of room to grow.
Our lasagne gardening was a success. Without tilling the earth, we built a large tract of healthy soil using compost layering techniques.
We ordered some materials (local field-stones, road-crush and mulch) to give shape to the garden. Thanks to a Fido/Evergreen grant, we had funding to create four children’s gardening beds at the center of the Parkallen Community Garden. A crew assembled this spring to ready the beds for the children to plant.
We dug trenches around the beds to collect water and provide shape.
Then we filled them with road crush. The crush-filled trenches around the beds provided a stable place for rock borders. The rocks provide thermal mass to warm the soil.
We muscled rocks into place around the four beds.
This is Tom. Tom is what you’d call an “active senior.”
Ready to plant.
Well done, crew.
Don’t forget the “interpretive programming.”
And a proud sign:
We’ve had incredible momentum this Spring.
It’s NOT too late to get involved in this exciting permaculture project. The Parkallen Diggers are actively recruiting new members to be part of our casual and/or core gardening group.
We need master gardeners and newbies. We need compost turners and watering can luggers. We need a fruit tree tender and shrub lover. We need people to turn on a sprinkler when it’s stinking hot and people to tip-toe down the edible perennial border looking for ripe strawberries. We want hammer swingers, pea-munchers and turnip pullers. Whatever your age, expertise, and commitment levels, you are invited to participate in making this unique green space grow.
Diggers! It’s Spring and an exciting time for the Parkallen Community Garden. Our funding from Sustainable Food Edmonton is in place and we’re ready to GROW!
You’re invited to join us at the Parkallen Community Hall on May 11th (2012) at 7 p.m. for dessert (potluck) and coffee at our Spring Kick-Off Event.
The Parkallen Sprouts are planning 4 learning and showcase beds at the heart of the garden: A Native Plants Spiral, A Pizza Garden, A Bug and Butterfly Garden, and a 5 Senses Spiral Garden.
The rest of the beds need our loving cultivation too. Some planting ideas so far include a Three Sisters Garden (traditional Native American combination of corn, beans and squash), a “Stinky Stuff” bed (garlic, onions, scallions), and a pumpkin patch that the preschoolers will plant and harvest. Do you have ideas for projects? Want to “captain” a bed of lettuce? Want to espalier some zone-hardy grapes? Now is the time to let us know your interests and good ideas.
E-mail email@example.com for more info.
On Saturday, May 12th, we’ll starting construction of the children’s gardening beds and we’d love your help.
It’s harvest time and we’re celebrating with a Parkallen Community Harvest Potluck at the Parkallen Hall.
Parkallenians of all ages are welcome. Bring a dish that features something you grew, wild harvested, or purchased from a local, sustainable source like a vendor at the farmer’s market or Eat Local First.
The potluck meal is at 6:00 p.m. on Friday, September 23rd.
The Parkallen Community Garden is not productive yet — the soil is still under construction under layers of mulch. We are looking forward to planting fruit trees, strawberries, and maybe some shrubs this fall before the snow falls. So don’t put away your shovels yet!
Community input is welcome in designing the decorative, southfacing border of the Parkallen Community Garden over coffee and desert at the Fall Harvest Potluck.
Dessert/coffee/design from 7:00 p.m. – 7:30 p.m. on Friday, September 23rd at the Parkallen Hall.
Meet other Parkallen gardeners, learn more about the Parkallen Community Garden, have fun and celebrate fall.
You may have noticed the massive amounts of construction going on in Parkallen this summer. Park Paving Crews and the City of Edmonton are re-constructing roads all over the neighbourhood and Phase 1 of re-development in Ellingson Park (spray deck construction) is well underway.
We’ve been busy too.
If you could see behind the road work in this photo, you’d see a very gentle, much lower-tech kind of construction going on: the soil for the Parkallen Community Garden building itself under layers of mulch.
To create a loamy and productive Community Garden in Parkallen we are deploying a technique called lasagne gardening. You layer some water, some mulch, some straw, some cardboard, some more mulch, some more water, and a pinch of mycorrhizal fungi. Then wait for the snow to come and go and next voila! Presto! Next Spring we’ll have rich, cultivable earth where before there was just a dandelion-strewn stretch of grass.
Here’s how we did it:
First hundreds of volunteer-hours went into securing funding and finalizing the plans for this pea-pod shaped garden:
Thanks City of Edmonton, Dustin Bajer, The Parkallen Community League, The Parkallen Diggers, The Parkallen Re-development Committee and Robert Kirchner for your vision and your hard work.
Construction began with flagging the contours of the proposed garden on the site. Then we started digging drainage/irrigation swales. The swales utilize the natural slope of the land to gather precious rainwater towards the garden.
Digging through sod is tremendously hard work.
But dig we did.
Next we assembled the ingredients for our lasagne garden — a no-till method of converting sod into soil.
Cardboard — thank-you City of Edmonton Waste Management for permission to gather it from depots
Straw — thank-you Barry and Steve and the rest of the staff at the UofA Research Centre (South Campus farm) for donating and delivering the bale
Compost — thanks Kevin
Mulch — thank-you Robert
Large, plain pieces of cardboard like these appliance boxes here are best for lasagne gardening.
It is important that the ground covered with a layer of cardboard (to kill the grass underneath) is wet (to increase the bio-activity) so you can either hose it down or, even better, cardboard mulch on a rainy day and hose it down, like we did. We were lucky to have access to the fire hose used to flood the adjacent hockey rink. Thank-you, Parkallen Community.
The pieces should overlap at least a few inches.
We covered the entire area over a number of sessions. The next step was to sprinkle a very thin layer of compost on top of that (again, to increase bio-activity) and then to pile about a foot of straw on top of the cardboard.
The straw was hosed down and then a thicker layer of compost was spread over top of that.
A lot of local muscle and many wheelbarrow trips went into this endeavor.
Our volunteers were undaunted.
Then we filled in the irrigation swales and the centre pathway with bark mulch.
Robert sprinkled some barley seeds on top of everything to make sure there would be enough roots in place to hold everything down. The grass (from seeds in the straw) and the barley sprouts won’t have time to go to seed and can replace bark mulch (which would be hard to get out of the soil next spring).
Now, against a backdrop of high-tech machinery we’re doing a radically low-tech thing: we’re putting down our shovels and waiting for the soil to build itself.
You know that old joke — in Alberta there are two seasons: winter and construction.