Search Results for: label/water%20conservation/page/5/2010/06/the-urban-homestead/page/4/2010/06/the-urban-homestead

884 results

Getting Hardscaping Right

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Garden Design, Gardening, Mistakes
14 Comments
A water feature at Keeyla Meadows’ garden in Berkeley. One of the many lessons I learned on the tour I took of Bay Area gardens as part of the Garden Blogger’s Fling is that you’ve got to get the hardscaping right before even thinking about plants. When I asked garden designer Keeyla Meadows about the large stones in her garden she told me that they were craned in above the house. It was clear that at some point in the evolution of her small back...

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LA’s Parkway Garden Dilemma: Not Fixed Yet

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Gardening, Urban Farming
9 Comments
...ble or drought tolerant plants? There’s currently no permit fee to plant a water hungry lawn that needs to be “mowed and blowed” every week. It gets down to the simple fact that a human being has to decide what is a “nuisance.” Untended Bermuda grass with a couch and busted up bookcase: that’s a nuisance. But you can’t specify in the municipal code what a garden should look like. All you can do is offer suggestions. To that end I would suggest tha...

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Tips on growing great garlic

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Gardening, Vegetable Gardening
8 Comments
...to clarify, he told me that garlic requires as much compost, nutrients and water as you can spare. Nekola said he doesn’t even plant garlic unless he’s prepped his beds for at least two to three years and noted that one of the best heads of garlic he ever grew took root accidentally in a compost pile. Pull the garlic cloves apart (leave the skins on) and plant them in the ground with the pointy end up. Nekola suggests planting them with a tablespo...

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Olive Harvest 2021

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Fermentation, Food, Fruit Trees, Gardening
17 Comments
...recipe for Sicilian cured olives I mixed up a brine consisting of: 8 cups water 3/4 cup pickling salt 1 cup vinegar This was more than enough brine to cover my 3 pounds of olives, which filled one 64 oz mason jar and a half filed 32 oz mason jar. As of today, small bubbles have formed. Two years ago when I brined olives I replaced the brine about every month as the brine got dark. It took 7 months in the brine to get edible (and delicious) olives...

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