I’m a gardening and culinary professional with a degree from the Robert Reynolds Chef Studio. My husband, Larry, and I co-own Verdura Culinary Gardens. We design, install, and maintain raised-bed organic vegetable gardens for Portland-area residents who love to cook and would like to work with fresher, more seasonal ingredients.
chocolate, great crusty bread, garlic, almost anything with tomatoes, lamb, red wine
Marcella Hazan, Michael Pollan, Barbara Kingsolver
urban farmer, chef, cooking teacher, passionate foodie, oenophile
| Harvest how-to |
I’ve been making these for years, and they’re definitely better with 3/4 cup of flour. It was a good change.
| Harvest how-to |
Absolutely - I love growing green onions. I often just need one or two, so buying a whole bunch doesn’t make sense. And you can leave them in for months, which means great flexibility in very little space. Thanks for your comment!
Hi Laura--
The best way to prevent this issue is to avoid having grass grow up against the sides of your raised beds. When we install raised bed frames, we remove all sod to a foot or so away from the edges of the beds, then put down landscape fabric and a pathway material, such as crushed gravel or bark mulch. If you were to do this now, you could probably dig out some of those obnoxious roots that have worked their way into your frames. It is extremely difficult to remove grass once it’s grown up into your beds, as you’ve learned. The cardboard trick won’t really help long term because cardboard will eventually break down, plus of course the grass will just work its way in around the edges of the cardboard if you allow the grass to grow right up against the edge of the frames.
Hope that helps, and happy gardening!
--C
| Preparing to plant |
Yes, absolutely. We aren’t watering them at all at this point in the season.
| Fall gardening |
| | Health on the sideNutritious substitutes for starchy side dishesEasy switcheroos. |
The Culinate InterviewDebra EschmeyerThe Food Corps co-founder | The Culinate 8Breads of IndiaFlatbreads from around the continent |
Local FlavorsUsing the whole vegetableLeaf love | The Produce DiariesLeeksBeyond a supporting role |