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TABLE OF CONTENTS

Growing Healthy Food in Community

Land ● Knowledge ● Connection

By Rheanna Letsos

The Emerson Community Garden, located on southwest corner of 11th Ave and W 3rd St, sits kitty corner from the old Emerson School, now the Emerson School Apartments. Six garden plots are available for individuals or families. They are gardens with a view, for one can see a portion of the beautiful Lake Superior Bay.

Nestled into the hill, the Emerson Garden has a charming diversity of trees and plants: three beautiful apple trees, a cherry tree, two grape vines, wild raspberry plants, and many beautiful native plants, with glorious lilies lining the outside of the deer fence.

Featuring the Emerson Community Garden

Recently, gardeners hand tilled some of the garden plots, giving them much-needed care. This year, other work done included pruning the apple trees, reinvigorating the compost system, maintaining the weeds and shrubs inside and outside the deer fence, and taking care of the beautiful wild raspberry bushes.

As you garden at Emerson and the sweet smell of magnificent Lake Superior fills your nostrils, you may hear the bellowing horn of a ship arriving or leaving the port, or the beckoning whistle of a North Shore Scenic Railroad train. That sure puts a whole new meaning to whistle while you work!

Featuring the Emerson Community Garden ........................

An Abundance of Beans and the Middle School Hummus Recipe Test Kitchen .......................

Why I Garden .................................

Measures for Controlling Common Insect Pests in the Organic Garden ......................

Expressing our Gratitude...............

Recipe: Texas Caviar......................

2nd Annual Lincoln Park Neighborhood Summer Celebration.......................................

Events & Announcements ............

The Garden Circle .........................

Seeds for Sale ................................

2014 Summer Class Schedule .................................

2014 Fall Class Schedule....

Membership Information .......

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Summer 2014

Additional photos on page 2.

Community Gardener’s Companion Newsletter of the Duluth Community Garden Program

Jahn Hibbs Executive Director Jamie Zak Healthy School Food Coordinator Rheanna Letsos Education and Outreach Coordinator Megan Brant GreenCorps Service Member

Board Members: Alison Wood, President Francois Medion, Vice President Paul Treuer, Treasurer Dan Kislinger, Secretary

Anastasia Bamford Anne Skwira Brown Tom Hanson Skyler Hawkins Marilyn Korby Sarah Nelson Erin Zoellick

206 West Fourth Street, Ste. 214 Duluth, MN 55806 218-722-4583 garden@duluthcommunity garden.org

The Community Gardener’s Companion is published four times per year:

Jan–Mar Apr–June July–Sept Oct–Dec

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Photos: Emerson Community Garden plots (available for individual and family gardening) in Observation Hill.

www.duluthcommunitygarden.org

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An Abundance of Beans and the Middle School Hummus Recipe Test KitchenBy Jamie Zak

Fifty-five eighth grade students worked with the Duluth Community Garden Program’s Healthy School Food Coordinator Jamie Zak, on a Hummus Recipe Test Kitchen project to produce a recipe using Duluth’s Vegetable of the Year for 2014: beans. The students were participating in a family and consumer science (FACS) course (formerly known as home economics) at both middle schools in Duluth: Lincoln Park Middle School with Teacher Deb Porter, and Ordean-East Middle School with Teacher Jeanne Tonkin.

The three-day project took students from learning about bean varieties (there are an estimated 40,000 different varieties on the planet), the cultivation of beans, and tasting four-to-six canned bean varieties commonly available in our grocery stores, to the execution of five-to-seven different hummus recipes, and finally voting on which recipe should grace the cafeteria menu for the 800–1000 middle school students at each school.

The project stemmed from a request by Duluth Public Schools’ Child Nutrition Services Director Pam Bowe and District Food

Buyer Sheila Oak, who asked Zak to help do something with an abundance of canned beans. In any given cafeteria pantry across the school district one will find dozens of cans of beans of several varieties just waiting to be turned into something great. The eighth-graders took the challenge and came up with a favorite hummus recipe for each site: at Ordean-East Middle School it was Roasted Red Pepper Hummus and at Lincoln

Park Middle School it was White Bean Hummus.

Last December, the Duluth Public Schools received a Minnesota Department of Agriculture’s Farm to School Equipment grant for $24,000 to purchase light processing equipment that would increase district-wide cafeterias’ abilities to bring in an increased amount of Minnesota and

Superior Grown produce, including school garden produce. Thirteen K–12 sites received equipment, including institutional-grade food processors, knives, knife sharpeners, and cutting boards. The hummus recipes developed by the eighth-grade FACS classes in Duluth will be the first recipes used to train middle school food service staff on the food processors which were part of this grant.

Students mix up their custom hummus recipes at Lincoln Park Middle School.

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Find announce-ments of bean-tasting events and recipes on our Facebook page and in our email updates.

Join our mailing list via our web-site at www.duluthcommunity garden.org to receive regular updates.

Ordean-East middle schoolers work together to create a tasty bean blend that will be added to their cafeteria menu.

Why I Garden

The long winter and short spring left me feeling really overwhelmed by the daunting list of garden chores I needed to complete in order to get plants in the ground. As I was sharing this anxiety with my partner in life, it led to one of those conversations that happen every month or two where we both conclude that “something’s gotta give.” So the brainstorming ensued. Maybe we should

cut back on the kids’ activities. Maybe we should spend more time at home this summer. And then Scotty said it, “maybe we should cut back on the gardening.” “Hmmm…” I thought. This wasn’t something I had even considered. But he had a point. Ordering seeds, prepping beds, hauling compost and wood chips, planting, watering, weeding, harvesting, cooking, preserving, it all takes up a lot of

time. If we downsized the garden, maybe just while the kids are little, it would take a lot of pressure off.

This got me thinking about how and why I’ve made gardening and cooking such a high priority. Of course there’s the obvious reasons: produce from

By Katie Hanson An excerpt from the Duluth Community Garden Program Blog:

www.duluthcommunitygarden.wordpress.com.

The culmination of this project took a select group of students from each FACS class to work in the cafeteria alongside local professional chef Arlene Coco, who assisted in the mathematical and culinary translation and production of each site’s favorite recipe into institutional quantities—approximately 500 servings. As a taste test, the recipes were served with carrot sticks in the respective cafeterias. Hummus will be on the regular menu in the next school year.

Kellie McKowski, Cafeteria Manager at Lincoln Park Middle School, is very excited to make hummus a regular menu item. “All those cans of beans...and hummus will be a great way to use them. It’s a recipe that middle school kids really like and will help to increase their intake of vegetables for dipping in the hummus. The fact that the eighth-graders came up with the favorite recipe makes it that much more authentic.”

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the garden tastes better and it’s a lot healthier. But once I started thinking about it, I realized that there are so many more reasons:

Encourages exerciseIt prevents me from having to get a membership at a gym and set aside more time to work out. Being outside and getting exercise also makes me and the kids sleep better at night.

Lowers health expensesOur broken health care system results in my family paying out of pocket for most of our health care expenses. Eating healthy foods and getting exercise is a means of preventing illness and reducing health care costs.

Reduces stressWhen my mind is reeling, jumping from subject to subject as I attempt to take inventory of all of the seemingly monumental tasks I need to attend to, nothing is more effective at calming my mind than picking up my garden fork and digging in my garden. It gets my body moving and allows my brain to wander where it needs to go and process the day. Not until my brain is given the space to do that am I again able to focus and be efficient.

Moderates kids’ behaviorWhen we stray from eating healthy and getting exercise my kids turn into moody, impatient, uncompromising monsters!

Social outletOur weekly visits to our community garden and attendance at work parties and garden celebrations build relationships with our fellow gardeners. Going to the garden also serves a social purpose.

Builds communityThese relationships build a community of people that I highly value. I value it because I learn so much about gardening from these relationships, and knowing my fellow community gardeners makes me more accountable for taking care of my own garden. I also value it because my garden has connected me to people that I probably wouldn’t interact with in my day-to-day life. But our gardens give us something to talk about. It’s too easy today to surround yourself by people who are just like you…how boring! This community has also shown me the abundance of resources, energy, and good will that can be harnessed when people of diverse skills and backgrounds are brought together with a shared goal. My community garden is a vibrant, thriving, productive chunk of land because individuals have taken initiative, created a vision, shared their skills and resources, and made it happen!

And most important of all, gardening…

Connects us to the planetIn the garden, I learn first-hand about what this physical place that we live in is capable of producing. My kids learn

the roles that bugs, worms, butterflies, birds, plants, soil, and water play in food production. We learn the rules of what Wendell Berry called “the given order” of nature’s rules and systems, (in contrast to “the made order,” or the rules and systems that humans have created). Opportunities for my family to engage and experience first-hand the rules and systems of “the given order” provide a healthy balance to our increasing engagement with interfaces and technologies that live in “the Cloud” and reveal no clues as to the places or landscapes they are in fact dependent on.

BalanceI strive to find that perfect balance among all the different titles I give myself: mother, wife, educator, student, gardener, cook. What would my life feel like without the garden and without that responsibility of keeping all of those plants alive and making use of them? I’d have more time. And I’d need it to figure out other means of reducing stress, maintaining health, getting exercise, socializing, feeling like a part of a community, and connecting to our place. Maybe this year I’ll find that ideal balance by doing fewer rows of tomatoes.

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By Joel Rosen

There are two approaches to dealing with garden insect pests: eliminate them entirely, or limit their presence and the damage they do by learning something about their life cycles and behavior. Often the first approach involves lethal substances that can cause collateral damage to non-target species. With the second approach, you may employ a variety of strategies designed to reduce the damage done by the pest to acceptable levels. With that second approach in mind, let’s first consider some of the most common pest problems in the area.

In Carlton and southern St. Louis Counties, potatoes and cabbage were probably the biggest vegetable crops in the late 19th and early 20th centuries. Partly as a result of their prevalence, some of the most common insect pests we face make their living from these vegetables. Let’s look first at the Colorado potato beetle.

If you live in the Duluth area, chances are good from mid-May to early June you will have some potato beetles emerging from the ground in or somewhere near your garden, even if you didn’t grow potatoes last year. These beetles will seek out host plants in the nightshade family–potato is the favorite, but eggplant and nicotiana are also attractive to them. If you have planted some early potatoes, the beetles will head for these plants once they sprout and develop a few leaves. This is the best time to nip the problem in the proverbial bud.

The adult beetles are easy to spot–close to ½ inch long, oval-shaped, with black stripes on a yellow/white background, they often move well up on the plant on warm sunny days. They will feed

for several days before mating. Take advantage of this window of opportunity. The adult female lays eggs on the undersides of leaves in clusters of 10–30 eggs, with up to 300 eggs laid by one adult in a couple of weeks. If you can destroy all the adults before they lay eggs, you’ll save yourself a lot of grief. However, even if you search diligently, it’s likely you’ll miss one or more adults, so also concentrate your efforts on finding and crushing the yellow-orange eggs. Eggs develop faster in warm weather; you should expect a range of 10–20 days before they hatch. Depending on how many row feet of potatoes you’ve planted and how many egg masses you’ve missed, you may be facing a tough situation once the larvae hatch. It would not be unusual for several thousand larvae to hatch in a hundred foot row.

When they first emerge, the larvae are small (almost too small to pick up) and dark red with black spots. They will be clustered around a stalk and gradually spread outward and upward as they develop through several stages, or instars. By the time they reach the last instar, they are nearly as big as adult beetles but are soft and red/orange with the black spots. At this stage, a few thousand larvae could defoliate most of the stems in your 100-foot row. If hand-picking larvae is your only option, brush them into containers of soapy water twice a day before you start seeing black slimy trails and significant defoliation, and continue until you feel confident they’re under control.

Depending on the weather, the larvae will take 10–30 days to pupate. Once the big larvae are gone, you’ll have about a week lag time before the second generation of adults emerges. These beetles will be

more orange (like the larvae) at first and gradually change to the more familiar yellow and black color.

Depending on the stage of development of your potatoes and the time of year, a second generation of beetles may not be a problem. Potatoes do most of their bulking up in the month after flowering, which usually occurs about a month after sprouts emerge. If your potatoes are well into the bulking stage when the second generation of adults emerges, by the time larvae get big enough to cause serious defoliation, your crop will be made. If the second generation does not emerge until late August or early September, you’re likely to lose the potato plants to frost by the time larvae can defoliate your plants. By this time, assuming you’ve got nice-sized tubers underground, you want the plants to die back so the skins can toughen for a few weeks before you harvest them for storage.

There are several other approaches aside from hand-picking. If you’ve got too many larvae to pick, you can spray a strain of the biological insecticide bacillus thuringiensis (BT). This approach only works when the larvae are small. BT has little effect on adults or larvae in the third or fourth instar. You can also try employing a trap crop: transplant eggplant or nicotiana before your potato sprouts emerge. The adults will be attracted to these plants, which are easier to search for both adults and egg masses. (Eggplant leaves are more vertical so it’s easier to check the undersides even if you’re a tall person). Some people set out these “trap” transplants with the intention of luring all the beetles and their offspring, and then before they can move out, destroy them by burning the plants with a flamethrower.

Timing of plantings is another useful approach. I like to plant a small early crop for new potatoes to eat in July. It’s fairly easy to get the beetles under control

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Measures for Controlling Common Insect Pests in the Organic Garden

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with this small planting. The main crop is planted mid-June, leaving most varieties just enough time to bulk up fully before frost. Growing fast maturing varieties, like Yukon Gold, is another approach. These do most of their bulking before the larvae are likely to defoliate your plants.

Now let’s consider one of the scourges of the cole family: the root maggot. The so-called cabbage maggot attacks the roots of nearly every member of the cole family, most notably cabbage, broccoli, cauliflower, Brussels sprouts, kale, and collards. Only kohlrabi, and to some extent, red cabbage, seem to have moderate resistance to this pest. The cabbage maggot fly (grey and smaller than a housefly) lays eggs on the soil around the base of these plants. When these hatch into maggots, they burrow tunnels into and through the roots of your seedlings. The first sign of their damage is seedlings wilting on hot days, as if they need to be watered. Of course, due to the root damage, they do need more water, but they are also short of critical nutrients, and it won’t be long before some, if not many of them, will keel over and die. If you dig up an infested seedling, you’ll see little white maggots all over the damaged roots. Destroy these infected plants to limit the population of flies next year.

I recommend two approaches to root maggots. The first, floating row cover, is commonly used by vegetable growers. By placing the floating row cover over the bed of cole transplants, the flies cannot lay their eggs around the base of the plants. This only works if you apply the row cover right after transplanting; if you

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wait until the next evening, there will probably be lots of eggs developing in the protected, warm soil under the row cover–a rather nasty surprise. Also, make sure all the row cover edges are secured and there are no holes in the row cover. Suspending the row cover over wire hoops will prevent the fabric from pushing against the seedlings on windy or wet days, resulting in healthier plants. Row cover is very effective, but it’s somewhat inconvenient to apply (nearly impossible when it’s windy), adds cost, and even the lightest weight creates additional heat for midsummer cole crops that like cool growing conditions.

One other approach you can try for most coles, primarily for your fall crop, is to set out your transplants about seven weeks after Juneberries begin flowering in your locale. By this time the root maggot cycle is no longer a major threat to the health of your coles, and you can set them out without row cover. This works well with fall broccoli, kale, and some varieties of cauliflower. Brussels sprouts and most storage varieties of cabbage take too long to mature to fit into this window in our climate. For example, Juneberries flowered in my yard this year on May 26 (later than usual), so the safe time to set out unprotected transplants would be July 15, plenty of time for fall broccoli, but not nearly enough for Brussels sprouts or even storage cabbage. In an early spring when Juneberries flower on May 11, the safe transplant date is pushed back to June 30, enough time for everything but those Brussels sprouts.

CALL FOR WRITERS Submission deadlines: - March 1 - June 1 - September 1 - December 1

If interested, contact newsletter coordinator Rheanna Letsos, rheanna@duluthcommunitygarden.org

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Expressing our Gratitude“Thank you to everyone—customers and volunteers—who helped make the Seed & Transplant Sale and the Fruit Tree and Shrub Sale successful events. Wonderful plants growing in the community. Sale proceeds support our continued work growing healthy food in community through access to land, knowledge and connection.”

—Jahn Hibbs, Executive Director

Texas CaviarRecipe by Arlene Coco Buscombe

This dish has origins in Texas, but black eye peas are served in many dishes around the world.

Makes 8 Servings.

Ingredients

1 frozen (16 ounce) black eye peas 1 cup green pepper, chopped small 1 cup red pepper, chopped small ¼ cup jalapeno pepper, finely chopped ½ cup finely chopped green onion 2 cloves garlic, minced 1 cup parsley 1 tsp salt or to taste 1 tsp maple syrup, optional ½ cup vegetable or olive oil ¼ cup red wine vinegar Preparation

1. Cook black eye peas until tender, 20–30 minutes. Drain well. Place black eye peas in a large mixing bowl

2. Toss with peppers, onion, garlic and parsley. Whisk together oil, vinegar, maple syrup and salt. Adjust seasoning to taste. Pour over vegetables and refrigerate overnight. Store up to 2 weeks. Serve with chips for a dip.

EVENTS & ANNOUNCEMENTS

The Garden CircleBoth new and seasoned community gardeners will tell you they learn the most from observing and talking with other gardeners. Katie Hanson will host The Garden Circle to socialize and discuss garden topics, to build community, gain gardening wisdom, motivation, and inspiration, the third Tuesday of each month at 6:30 pm at the Duluth Community Garden office, or at a community garden (TBD). All are welcome.

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Lots of fun, healthy food, learning, and summer weather on Thursday June 26th. The celebration was at Harrison Park from 5 to 8 p.m. In addition to a free community picnic and live music, the event served as the grand opening for the Lincoln Park Farmer’s market. The Duluth Community Garden Program hosted a Vegetable of the Year tasting, and served Texas Caviar to all the guests at the event. So great that so many folks and their families from the Lincoln Park Neighborhood could make it out and share in the Healthy Food Access Movement. Let’s keep talking food!

Don’t forget to bring your Let’s Talk Food bracelets in to the Northern Expressions Art Collective Thursday evening program to receive a prize! For more information on their programming visit their Facebook page: www.facebook.com/northexp

Look for educational and volunteer opportunities in Lincoln Park this summer and fall on the Lincoln Park Fair Food Access Facebook page as well as on some of the Fair Food Access partnering agency websites including CHUM, Community Action Duluth’s Seeds of Success Program, and the Duluth Community Garden Program.

Now we’ll start planning for next year’s Summer Celebration!

2nd Annual Lincoln Park Neighborhood Summer Celebration

Megan Brant, GreenCorps member at the Duluth Community Garden Program, and Kristin Moen, GreenCorps member at Fond Du Lac Band of Lake Superior Chippewa, serve up Texas Caviar (see recipe on previous page) to Lincoln Park residents at the 2nd annual Lincoln Park Summer Celebration. Texas Caviar has black eyed peas, which are the Duluth Community Garden Program’s One Vegetable One Community Vegetable of the Year, beans!

July 15—Harvesting and using the harvest. What’s the most useful piece of advice you’ve ever gotten about harvesting? Share a recipe that you look forward to every season when a certain vegetable is ready to be harvested. What are your top three questions about harvesting or cooking with the harvest?

August 19—Preserving the harvest. What are your top three favorite recipes/techniques for preserving the harvesting? Name three vegetables from the garden that you would like to learn how to preserve. What food preservation technique would you like to learn more about?

EVENTS & ANNOUNCEMENTS (continued)

BEANGold of Bacau Provider Agate Edamame

BEETBull’s Blood Chioggia Cylindra

CABBAGE Red Express

CARROTBolero Dragon Napoli Yellowstone

CHARDFordhook Giant

CUCUMBERCalypso Diva

GREENSApollo Champion Collards Corn Salad Large Leaf Round Mache

KALELacinato Red Russian

KOHLRABIWinner

LEEKSTadorna Varna

LETTUCEEncore Lettuce Mix Forellenschluss (aka Speckled Trout Back) Grandpa Admire’s Black Seeded Simpson

MUSTARDMizspoona Salad Selects Red Rain Mizuna

PARSNIPSJavelin

PEASAlderman (aka Tall Telephone) Green Arrow Shell Pea

RADISHEaster Egg French Breakfast

RUTABAGALaurentian

SPINACHAmerica

SQUASHSUMMER Benning’s Green Tint Patty Pan Black Beauty Zucchini Zephyr

WINTER Zeppelin Delicata Gold Nugget Hubbard Small Sugar Pumpkin

TURNIPPurple Top White Globe

HERB Borage Cilantro (Calypso) Dill (Bouquet)

NASTURTIUMTall Climbing Mix

SUNFLOWERTitan

ZINNIAGift

DCGP Seed Sale Continues

September 16—Season extension. What techniques would you like to learn about in order to extend your season? What season extension techniques have you had success with? What resources have you found useful for season extension?

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There is still plenty of time to plant additional crops this season. For suggestions on planting times for second and even third crops of veggies such as bush beans, broccoli, carrots, radishes, see Joel Rosen’s Planting Guide in the Spring 2012 issue of the Community Gardener’s Companion or online at: duluthcommunitygarden.org/PDF/spring-12.pdf#page=13

October 21—Wrapping things up. What were the high points and low points of your season? What will you do differently next year? What will you do the same?

See inserts for summer and fall educational opportunities. Registration is required. Classes are open to the public and free to Lincoln Park residents through the Fair Food Access Campaign. Join us as we sow the seeds of continued educational programming!

Note: Joel doesn’t list peas, having had poor results with fall crops of peas in the past. Given our changing climate—we have experienced long, mild autumns after an initial September frost the past few seasons—fall peas may be worth a try!

The following seeds are available for $.75 or $1 in the Duluth Community Garden Program Office, open M, T, W, F 10AM–1PM or by appointment.

206 West Fourth Street

Suite 214

Duluth, MN 55806

218.722.4583

www.duluthcommunitygarden.org

garden@duluthcommunitygarden.org

Arrowhead Professional Chefs Association

Barb’s Garden

Barr Engineering

Blue Cross Blue Shield Center for Prevention

City of Duluth - Parks & Recreation

Clyde Iron Works

Denny’s Lawn & Garden

Duluth Grill

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Duluth Superior Area Community Foundation

Edelweiss Nursery

Fair Food Access Lincoln Park

Healthy Duluth Area Coalition

Healthy Northland–Statewide Health Improvement Program

Hillside Public Orchard

Lafayette Community Edible Garden

Lake Superior Good Food Network

We thank all our supporters and community partners:

Lloyd K. Johnson Foundation

One Roof

Whole Foods Co-op

And all of our members

Thank You!

www.duluthcommunitygarden.org

206 West 4th Street, Room 214, Duluth, MN 55806 (218) 722-4583 duluthcommunitygarden.org

Be a part of the good food movement Join the Duluth Community Garden Program and support our mission of growing healthy food in community

by creating access for all to land, knowledge and community connection around gardening and food literacy.

Reasons to Become a Member or Renew Your Membership Today

• Stay connected with delivery of our quarterly newsletter, The Community Gardener’s Companion,

featuring current events, gardening tips, recipes, and inspiring stories.

• Receive a 10% member discount at our annual sales events, featuring high quality, Northland-hardy seeds, plants, fruit trees, garlic and flowering bulbs.

• Be part of a network of people both knowledgeable and curious about local gardening traditions, food culture and innovations that can create a more resilient local food system. Members and supporters will be listed in the quarterly newsletter.

• Your membership helps preserve and maintain a legacy of urban gardening land and knowledge for future generations!

Please complete the following information. Checks may be made payable to DCGP. $25.00 Annual Individual/Family Membership Additional tax-deductible gift: _____________________________________________________________ I would like to make an anonymous gift and not be listed as a member. I would like more information on sponsoring a special program or project, becoming a sustaining member, giving a memorial gift or a bequest. Name ________________________________________________________ Date ________________________ Address ___________________________________________________________________________________ City __________________________________ State _____________ Zip _______________________________ Phone _________________________________ Email ______________________________________________ I prefer to receive my newsletter electronically.

Duluth Community Garden Program

206 West 4th Street Suite 214 Duluth, MN 55806 218.722.4583

www.duluthcommunitygarden.org garden@duluthcommunitygarden.org

Summer Educational Opportunities

GARDENING 101: Thursday, July 17 5:00PM‒8:00PM

CREATING NUTRIENT RICH COMPOST WITH THE “3 BIN SYSTEM”

The Emerald Community Garden, Lincoln Park, 2001 W 4th St, Duluth, MN 55806

Instructor: Francois Medion, Duluth Grill Urban Farm Manager. Class fee: $15

Learn how to compost without any turning needed using three bins, as well as the Do’s and Don’ts

of composting to ensure you create the best compost for your garden! This class is on location at

the new Lincoln Park Community Garden, The Emerald, at 2001 West 4th Street (upper

side) so dress for the weather!

MAKING SEASONAL JAM: Thursday, July 24 5:00PM‒8:00PM

FRESH FRUIT CANNING FOR BEGINNERS

The Emerald Community Garden, Lincoln Park, 2001 W 4th St, Duluth, MN 55806

Instructor: Katie Hanson, DCGP Gardening Educator. Class fee: $15

Katie Hanson will teach you how to preserve your seasonal fruits as jams, through the water bath

canning method. Current food safety best practices will be demonstrated and emphasized

throughout. Participants will be given ample resources and will take home jars of marmalade

made during class.

*Limited children’s programming is available for youth ages 4 and up at no charge at Harrison

Community Center, courtesy of Northern Expressions Arts Collective. Sorry, we are unable to

accommodate infants and young children at this time. For classes traveling off site, parents must

sign a waiver and have a cellphone on.

Call 722-4583 to register. Registration is required to ensure enough supplies for all participants. Class is

free to Lincoln Park residents through the Lincoln Park Fair Food Access Campaign. Unless otherwise

listed, a suggested $15 donation is welcome but not required of other participants to sow the seeds of

continued educational programming.

Classes are made possible in part through the Let’s Grow Lincoln Park initiative with funds from a Cities of Service Impact Volunteering Fund grant for the Let’s Grow Lincoln Park initiative, and with additional support from Blue Cross Blue Shield of Minnesota Center for Prevention.

Duluth Community Garden Program

206 West 4th Street Suite 214 Duluth, MN 55806 218.722.4583

www.duluthcommunitygarden.org garden@duluthcommunitygarden.org

Fall Educational Opportunities

GARDENING 101: Thursday, September 25 5:00PM‒8:00PM FALL GARDEN MAINTENANCE The Emerald Community Garden, Lincoln Park, 2001 W 4th St, Duluth, MN 55806 Instructor: Katie Hanson, DCGP Gardening Educator. Class fee: $15 No matter how experienced a gardener you are, each year you will experience successes and…things you would like to improve. The planning and work you do in the fall will increase your chance for success the following season. Learn techniques such as sheet mulching, building contour beds and planting garlic and set the stage for next summer’s harvest! This class is on location at the new Lincoln Park Community Garden, The Emerald, at 2001 West 4th Street (upper side) so dress for the weather! We will meet at Harrison Community Center for children’s programming drop-off and carpool to The Emerald. TASTE OF SUMMER FOOD PRESERVATION: Thursday, October 2 5:00PM‒8:00PM PRESSURE CANNING TOMATO SAUCE Harrison Community Center, 3002 West 3rd Street, Duluth, MN 55806 Instructor: Katie Hanson, DCGP Gardening Educator. Class fee: $15 Increase your self-sufficiency and learn how to preserve low-acid foods with a pressure canner. Katie Hanson, gardener and Master Food Preserver will instruct participants in a hands-on demonstration of pressure canning tomato sauce. Participants will leave the class with an understanding of the safest method for pressure canning and quality reference materials that will give you the confidence to incorporate pressure canning into your food preservation efforts. TASTE OF SUMMER FOOD PRESERVATION: Thursday, October 2 6:00PM‒8:00PM FERMENT YOUR OWN SAUERKRAUT Harrison Community Center, 3002 West 3rd Street, Duluth, MN 55806 Instructor: Dan Kislinger, Land Stewardship Committee Member. Class fee: $15 Learn to preserve your garden bounty through fermentation in this hands-on class. If possible, participants should bring a small cabbage head (2‒3 pounds,) other vegetables such as onion, carrot or beets to add to the mix if desired, a wide mouth quart jar and a tool to mash the cabbage. (A rolling pin without handles, a meat tenderizer, plunger from a potato ricer or other such implement work great.) We will have some materials available if you are unable to bring them. Or, you may swing by the Lincoln Park Farmer’s Market from 3‒6 at Harrison right before class! Pickling salt, scales, recipes and instruction to get you started will all be provided. You will go home with a jar of soon-to-be sauerkraut started and ready to ferment.

BEAN HARVEST: Thursday, November 13 5:00PM‒8:00PM COOKING THE VEGETABLE OF THE YEAR Harrison Community Center, 3002 West 3rd Street, Duluth, MN 55806 Instructor: Francois Medion, Duluth Grill Urban Farm Manager. Class fee: $20 Learn new ways to handle and cook beans with Francois Medion, Urban Farm Manager of the Duluth Grill. Francois's fascination with food culture, growing and preparing fresh food is contagious. Come enjoy some great food, great stories and new cooking tips to make you feel like a pro in the kitchen! BEAN HARVEST: Thursday, December 11 5:00PM‒8:00PM COOKING THE VEGETABLE OF THE YEAR Harrison Community Center, 3002 West 3rd Street, Duluth, MN 55806 Instructor: Rheanna Letsos, DCGP Education and Outreach Coordinator. Class fee: $20 Learn how to prepare your favorite Mediterranean dishes with this year’s Vegetable of the Year, Beans! Rheanna will teach you her family’s traditional Greek recipes for making simple yet flavorful dishes such as Hummus, Village Green Beans and Potatoes, and Fasolatha Greek Bean Soup. Beans never tasted so good! Come enjoy some great food, great stories and new cooking tips to make you feel like a pro in the kitchen. Come hungry! *Limited children’s programming is available for youth ages four and up at no charge at Harrison Community Center, courtesy of Northern Expressions Arts Collective. Sorry, we are unable to accommodate infants and young children at this time. For classes traveling off site, parents must sign a waiver and have a cellphone on. Call 722-4583 to register. Registration is required to ensure enough supplies for all participants. Class is free to Lincoln Park residents through the Lincoln Park Fair Food Access Campaign. Unless otherwise listed, a suggested $15 donation is welcome but not required of other participants to sow the seeds of continued educational programming. Classes are made possible in part through the Let’s Grow Lincoln Park initiative with funds from a Cities of Service Impact Volunteering Fund grant for the Let’s Grow Lincoln Park initiative, and with additional support from Blue Cross Blue Shield of Minnesota Center for Prevention.