Saturday Linkages: Mules, Turfgrass, Foraging and the End of Backyard Citrus

Emily Ho, a fellow Master Food Preserver trainee, foraged a Silver Lake salad. (Photo by Emily Ho)

A Silver Lake Salad http://sustainablefoodworks.com/2012/04/09/a-silver-lake-salad/ via @misschiffonade 

Mule-based bookmobiles for remote Venezuelan communities: http://boingboing.net/2012/04/20/mule-based-bookmobiles-for-rem.html 

Dismiss Cyclists At Your Own Peril: The Jackson Huang Lesson – Eagle Rock, CA Patch http://eaglerock.patch.com/articles/dismiss-cyclists-at-your-own-peril-the-jackson-huang-lesson 

Boulder-Like Home Office is a Working Retreat in the Garden | Designs & Ideas on Dornob http://dornob.com/boulder-like-home-office-is-a-working-retreat-in-the-garden/ via @dornobdesign 

Turfgrass Infomercial at the National Arboretum? http://bit.ly/J1w3UN 

But the free citrus is half the point of living here!: Disease threatens backyard citrus in CA : http://nyti.ms/IJSLjd

These, and more linkages, are from the Root Simple twitter feed.

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6 Comments

  1. Sadly there’s nothing you can do about greening. I strongly suspect it will follow the same pattern of Pierce’s disease in Southern California–you can’t grow most grape varieties here for more than a few years. I’d say this–if you’ve got a mature citrus tree enjoy it while it lasts. If you’ve got a small one, rip it out and plant something else like a fig or pomegranate. There’s really too much citrus in California–kind of a monocrop so this problem should not come as a surprise. It’s a classic black swan caused by overspecialization.

  2. Wait, is that wood sorrel up in the top left? The stuff with the yellow trumpet flowers that’s all over CA all winter? Because if it’s edible, I’ve been throwing an awful lot of edible wild greens in the compost…

  3. @Eileen: Yep, it’s tasty. Some people call it sourgrass (though it doesn’t look like grass), other people call it Bermuda buttercup, I call it oxalis, short for Oxalis pes-caprae. It’s a wood sorrel. Like all sorrels, its lemony. As its name suggests, its high in oxalic acid, which just means you shouldn’t eat it by the bucketful, but it’s really nice on sandwiches or as part of a salad, or just to chew on while you’re working outside.

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