Browse Items (107 total)

Nicole Wines harvesting garlic scapes in the Raíces EcoCulture Gardens

Radish harvest in the Raíces EcoCulture garden.

Early spring harvest of radishes, peas and mint.

Baby lettuce

Saint Johnswort beginning to bloom.

Prepared beds in the early spring. Green beans, black beans, basil, tomatoes, beets, cabbage and herbs later filled up these plots.

The great pollenators, bee pollenating a thornless black raspberry flower.

Raíces micro farm plots.

2011 was the year the deer discovered our gardens. After six years of planting out in the open, we had to put up a fence.

Beans planted in mounds. The empty mound would soon be covered in black bean plants.

A friend of Raíces donated a few trays worth of herb seedlings to plant. Good for teas, cooking and for the bees.

Baby zucchini with blossom.

Green beans were planted every two weeks providing us with fresh, crisp, refreshing green beans all summer long.

Wild thyme (purple) and St. John’s Wort (yellow)

Harvest of cucumbers, kale, wild thyme, St. John’s wort flowers, radishes and green beans.

Black beans beginning to grow in the mound.

Bed of lettuce.

Hibiscus blossom-beautiful and good to dry for tea. Cooling, refreshing and high in Vitamin C.

Cabbage

Hibiscus blossons-No flowers were harvested for tea in 2011. The plant had been recently transplanted and was left to grow naturally for the season. In 2012, we plan to dry the flowers for tea.

Borage, an edible flower with a taste similar to cucumber.

Cucumber growing on the vine.

Beetroot, the leaves are also edible.

Red cabbage. They grew so well, we plan to plant them again in 2012, plant an even greater amount and ferment them for homemade sauerkraut.

Purslane is known as a weed, but is edible and nutritious. It is good raw, as in salads, as well as cooked.