Fall 2016 marked the beginning of Edible Evanston's conversion of the Eggleston Anniversary Orchard into a Food Forest. With the initial planning done, Spring 2017 is when the real work begins.
Proper seed storage conditions are cool and dark. The moisture content within the seed greatly affects germination rates. Seeds should be stored in their original packaging in a cool (below 50 degrees Fahrenheit), dark place where their moisture content will stay relatively stable. Courtesy of High Mowing Seeds
Edible Evanston is excited to announce the awarding of our fourth grant from the Evanston Community Foundation, funded in part by the Green Communities Fund and Redbud Fund of the Evanston Community Foundation.
This funding will provide $5,725 in seed money to transform the Eggleston Anniversary Orchard into a demonstration Permaculture Food Forest as a community resources with educational opportunity for residents. Planning has begun, and we hope to include the community in design charrettes.
Did you apply to participate for our New Gardener program?
Perhaps you recently applied to build a garden and receive a mentor or to be a mentor to others in Edible Evanston’s New Gardener program.
Thank you for your interest in participating! Rest assured, we received your application and you will be hearing from us. After two months of planning and a solid month building gardens for others, our team has not had a chance to review and reply to our new applicants. (We also have been anxious to spend a bit of time in our own gardens!)
James Park Community Gardner Bernie Ruckdaeschel shares his tips for improved vegetable production with proper care focused on garden hygiene, proper air circulation, watering, mulching, and fertilizing.
Experienced vegetable gardeners wanted!
Whether you have been successfully vegetable gardening for just a few seasons, are a Master Gardener, or are someone with tons of experience growing food on a home-gardening scale, we hope you will join our network of mentors. Sign up today!
¡Únete a nuestro grupo de jardinería y recibe camas elevadas de cultivo para tu propio huerto!
Ayuda para construir tu propio huerto. Te proporcionamos materiales para dos camas elevadas, tierra, semillas y algunas plantas para empezar. Planeamos ayudar a 20 familias y organizaciones a construir huertos nuevos en los próximos 12 meses.
Si eres un residente de Evanston y has pensado en tener tu propio huerto, pero no sabes cómo tomar el primer paso, puedes aplicar para que te ayudemos a desarrollar tu “pulgar verde”. Alentamos a las familias de pocos ingresos a someter su aplicación.
Join our home gardening group and receive raised beds in your own yard!
Edible Evanston wants to help you build your own garden. We’ll provide materials for two raised beds, soil, and some initial plants and seeds.
You will also receive workshops, a manual for educational training, plus your own personal garden mentor. We plan to help 20 families and organizations build new gardens in the next 12 months.
If you are an Evanstonian who has thought about having your own garden but do not know how to take the first step, apply to let us help you grow that “green thumb.” Low-income families are encouraged to apply.
How to sprout beans:
If you are itching to grow and eat something in the next week, sprouting mung beans might hold you until your garden seeds start sprouting next month. It’s a simple process and a great way to get kids involved:
Rinse the mung beans until the water runs clear.
Place the beans in a clean bowl
Cover the beans with water. This will be about 2 to 3 times the volume of the beans
Soak for about 8 hours. The beans will swell up.
Drain the excess water and rinse the beans. Drain them again.
Winter in Evanston can be rough. We all know that and we have found ways to survive it. If it is a collection of coats, hats, and scarves or an annual vacation to a warm location, we all have strategies to power through. One aspect of winter that we can’t get away from though is snow on sidewalks, driveways, and roads. It is estimated that we use about 137 pounds of salt per person in the US every year for de-icing.