Meet Hilary – making edible gardening possible for everyone

Do you want to grow food but don’t know where to start? Or maybe you have an edible garden, but like me, still have so many questions. Wherever you are at, one thing holds true, we all need a little guidance, support, and inspiration.

I can’t think of a better way to inspire you than to introduce you to a woman that has motivated and educated me about urban, edible gardening. Meet Hilary Dahl, Co-owner of Seattle Urban Farm Company and Creator of Encyclopedia Botanica Podcast. Not only is she wicked smart about gardening, but she distills the science into an easy guide that makes growing food possible for anyone. Plus, she is a super talented photographer, so don’t forget to follow @SeattleUrbanFarmCo on Instagram to get a daily dose of her amazing photos.hilary-pruning-peas-2

I had the opportunity to ask Hilary a series of questions about how she started her urban farming career, advice and tips for those that want to grow food, and helpful knowledge for those that are already working on their green thumb.  Plus, at the bottom of this post you will find a list of helpful resources from Hilary and Seattle Urban Farm Company and a GIVEAWAY. Enjoy!

Megan: What is your gardening mission?
Hilary: My mission to is make edible gardening accessible for everyone. I try to create content, such as the podcast, blog and social media feed, that help take the mystery out of home food production. Edible gardening is possible for anyone, our goal is to provide resources that empower people to get out there, be successful, and enjoy themselves.summer-harvest

Megan: Why did you decide to start a career in urban farming?
Hilary: I became interested in urban farming while in college. I attended the University of Washington and studied the relationship between environmentalism and urban planning. Urban agriculture seemed like a great tool to connect city dwellers to the natural world, improving their quality of life and providing a tangible way to increase their own environmental sustainability.

Megan: What advice would you give to those who are thinking of trying to grow food?
Hilary: I would encourage beginners to start small and read the instructions. You definitely want to start gardening with a space that you can easily manage, and to be honest with yourself about how much time you can spend in the garden each week. An hour a week is a reasonable amount of time to spend, which means you might want to begin with only a couple of small raised beds. A plant doesn’t have instructions per se, but seed packets and plant tags contain a surprising amount of information, as long as you read it! Beginners who do not heed the advice that accompanies their plants will almost always make mistakes that are easily avoidable! kale

Megan: What is the most difficult part of growing food?
Hilary: It can be challenging for people to accept that, as a farmer, they must deal with the vagaries of nature. Gardening provides a wonderful opportunity to connect to the natural world. However, crops are exposed to a wide range of threats including freezing temperatures, insect pests, fungal diseases, viruses and animals. Therefore, you have to understand that food production will have failures and that to be successful, you simply must persevere and try again!

Megan: What is your greatest learning from helping hundreds of people to start their own gardens?
Hilary: Growing food can be easy. However, it has been remarkable to see how many people make the same mistakes when they are getting started. Honestly, I think people just need to take a little bit of time before they get started to understand the basics. They should take a workshop, read one of our books or spend a few days helping out a friend who is already a gardener. There is a wealth of gardening knowledge out there waiting to be accessed, so get involved in your local community. hilarys-garden

Megan: If you were given a few more hours in the day, what would you choose to do?
Hilary: I could always spend more time taking photographs of the garden. I love being out with the plants first thing in the morning, and a mid-day and in the evening. It is amazing how much can change during the course of a day, and I’d love to have even more opportunities to capture everything that is happening out there.

Megan: What are the top 4 things someone should consider before starting their own garden?
Hilary: A few keys to getting the garden started properly: first, make sure your garden gets great sun exposure (at least 6 to 8 hours). Second, start with a space that is easy to manage (perhaps only a couple of raised beds). Third, use good quality soil and add organic fertilizers to your beds before planting. Lastly, always follow the plant spacing guidelines for each crop and make sure to water your crops regularly! If you do those things, you will almost certainly have a great first gardening season.

Megan: Do you think everyone should grow food?
Hilary: I think that growing food is good for people. Just about everyone would benefit from spending more time outside, getting their hands in the soil and eating more vegetables. Having a garden makes all of these things inevitable, so it’s a very healthy habithilary-and-bush-beans

Megan: If someone can only grow 3 plants? Which ones should they grow and why?
Hilary: Choosing only three plants would be challenging. I think the crops might be different for everyone. One of the things we have learned from working with lots of different gardeners, is that each person has their own tastes and preferences. Some people might only want to plant tomatoes, while another might only want salad greens. If I had to choose only three crops, they would be beets, kale and beans. I’d grow beets simply because they are my favorite vegetable to eat; kale because it has a long season, produces a ton of food from each plant and is very nutrient dense; green beans are also big producers and are easy to store by canning, drying or freezing, so you can eat them year-round. beets

Megan: A lot of people don’t have yards; can they grow edible food on a deck or in pots?
Hilary: You can definitely create an edible garden on a deck or in pots anywhere you have room. Make sure the space gets at least 6 hours of sunlight, make sure you can easily get water to the space so you can irrigate your plants (pots dry out really fast), and make sure to use a potting soil in the containers. Potting soil is essential, because regular garden soil will become compacted and too dense in a container for crops to grow well. There is no such thing as a space that is too small, even growing one pot of basil is a fun gardening project! container-garden

Megan: What is your most favorite edible plant to grow and why?
Hilary: I have too many favorites to choose only one, but I really like growing lettuce. Because lettuce grows really quickly, you can keep replanting it all season long. I plant 3-4 heads of lettuce in the garden every week or two and this means that I can have a salad pretty much any day of the year. Lettuce is a great crop because it is easy to grow, it matures quickly and pretty much every meal benefits from the addition of a salad. salad-greens-in-a-pot

Megan: What is next for you?
Hilary: I am really hoping that our new podcast, Encyclopedia Botanica, will find a nationwide audience. I think there is a need for a down-to-earth edible gardening resource and I love the podcast medium. Podcasts are such an easy way for people to learn and I am just trying to get the word out there so that everyone knows what we are up to.

Helpful gardening resources from Hilary and Seattle Urban Farm Company:

Podcast
Encyclopedia Botanica

Books
Food Grown Right in Your Backyard – a must-have!

High-Yield Vegetable Gardening

Blog 
Seattle Urban Farm Company Blog

Instagram
SeattleUrbanFarmCo

GIVEAWAY!

Last but not least, Hilary and I have teamed up to give away a copy of the must-have book “Food Grown Right, In Your Backyard” by Seattle Urban Farm Company’s Co-Founders!

Giveaway begins Tuesday, November 15, 2016. Check Instagram on Tuesday for details! 
 
To enter for the chance to win:

  1. Follow both SeattleUrbanFarmCo and SeedSproutGarden on Instagram
  2. Leave a comment and tag a friend sharing why you love gardening
  3. Chance to enter giveaway ends Thursday, November 17, 2016 at 11:59pm PST
  4. Winner will be announced on both SeattleUrbanFarmCo and SeedSproutGarden Instagram accounts on Friday, November 18, 2016megan-8

Good luck! While your waiting, listen to the latest episode of Encyclopedia Botanica.

Photography by Hilary Dahl

 

Baby food made easy

The garden has been a source of energy, nutrition, and joy for me and my husband. When we had a baby, it became so much more. It is a place to teach our child about the ecosystem of life, real food, colors, textures, and responsibility. And as our baby begins to eat solid foods, the garden has provided the majority of his nutrients. I can’t think of a better source of food than the fruit and vegetables grown in our own backyard. dsc_0117

You might be thinking, “are you serious?” First, you want me to find the time to make baby food and on top of that, you want me to grow the vegetables and fruits? Of course not! But maybe.. a little bit. How about I provide a few easy baby food recipes for 6+ month olds. Maybe you try these and then realize you can grow most of the vegetables in the recipes and decide to try gardening? Just throwing it out there!

In all reality, I didn’t quite know what foods/recipes to start with for my baby, so below are a few ideas that have worked for us. As to how this relates to gardening? Children are one more reason to try growing food, even a pot of tomatoes. Whether they are babies, toddlers, or teens they can learn from being a part of the gardening experience and hopefully build a love for real food straight from the dirt. dsc_0113

If you are certain that you don’t want an edible garden, sign up for a CSA or head to the Farmer’s Market to gather these vegetables and fruits. Include your child in the experience so that they can develop an appreciation for their food. 

My top 6 baby food recipes for 6+ months

When making baby food, my goal is to make a lot of it at one time. Prep all of the ingredients, and then combine them in different ways to create a variety of purées and finger foods, then store and/or freeze.

Your grocery shopping / garden harvesting list for the following recipes:

1 bunch kale – wash, tear into smaller pieces (remove from stem), steam

2 pears – peel and cut into chunks (no need to steam)

5 large carrots – if organic / from the garden I do not peel, wash, cut into small chunks, steam

1 can white/ great northern beans – wash and drain

1/2 cup lentils (uncooked) – cook in broth (vegetable or chicken or whateverdsc_0107 you have on hand)

1 apple – peel, cut into chunks, steam

2 handfuls of green beans – wash and steam

1 bunch of spinach – wash and steam

2 beets – peel, wash, cut into chunks, and steam

1 banana and/or 1 cup frozen/fresh blueberries – no prep needed

Once you have prepared these items, you can mix and match to create the recipes below. The allocated amount of each ingredient is a rough estimate. Feel free to add however much you want of each of the prepared ingredients above. The below assumes that you have already peeled, washed, steamed, etc.

Carrots, kale, pear purée
½ of the prepared kale 
1 pear
1/2 of the prepared carrots dsc_0100

Lentils, carrots, white bean purée
½ cup lentils
1 can white beans
1/2 of the prepared carrots 

Carrot purée or finger food
If you have leftover carrots, either keep as steamed chunks for baby finger food or purée and add a little cinnamon.

Spinach, apple purée
½ of the prepared spinach
1 apple

Green beans, pear, kale and/or spinach purée
Prepared green beans 
½ to 1 pear
Any remaining kale and/or spinach

Beets, blueberries, banana purée (Beets are recommended for 8+ months)
Prepared beets 
1 banana and/or 1 cup blueberries

Always feel free to add cinnamon, sage, mint and other spices to the purées for some added flavor.

This will make a lot of food, prepare to freeze and store it.

You can easily make these recipes by steaming the fruits and vegetables in a pot and blending them together in any blender. However, if you want to get fancy, I recommend this all-in-one BEABA Babycook – Sorbet baby cooker.

Freezing and storing baby food

When you are first starting solid foods, your child may eat closer to 2 ounces per meal. As you near 8-9 months your child may be eating closer to 4 ounces+ per meal. 

I recommend to have a variety of 2 and 4 ounce storage containers. These OXO Tot containers are great for storing and freezing OXO Tot 12-Piece Baby Blocks Set

dsc_0101

If you do make all of the food above, you will most likely need more containers to freeze the food. In this case, I love these Fresh Baby So Easy Baby Food and Breast Milk Trays

Or of course, just a good ol’ ice cube tray works perfect Kitch Easy Release White Ice Cube Tray, 16 Cube Trays (Pack of 4)

If you use ice cube trays, when the food is frozen, remove it from the trays and put into ziplock bags. Label the bags with the recipe name and date you prepared the food.

When you need the food, put the cubes into a bowl or into reusable food pouches. There are double zippers at the bottom of this pouch, Reusable Food Pouch (6 Pack – Medium) – Easy to Fill and Clean – Double Zipper Means No Leaking – Perfect for Homemade and Organic Baby Food – Suitable for Babies, Toddlers and Kids of All Ages, to insert the frozen food cubes or fill directly with fresh food and then freeze.

Lastly, if you are feeling inspired and want to get a little fancy with your baby food making, check out this cookbook Bébé Gourmet: 100 French-Inspired Baby Food Recipes For Raising an Adventurous Eater

I hope this post gives you a little inspiration to try making your own baby food and even more so, include your child in the food experience. Whether that be growing food, exploring a Farmer’s Market, or cooking together. There is so much to learn from food and it is more fun to enjoy it together!img_4858