Anyone who knows Calgary will probably have something to say about Stampede. That great 10 day-ish tradition that unites lovers, haters, lover-haters and hater-lovers.
I’m quasi-religious when it comes to recycling. That is to say, pretty good at putting stuff in the big blue bin. But, I do set aside a few goodies for the garden.
From our thankless sub-zero temperatures in Winter to the unforgiving heat of Summer, it’s easy to see why not starting gardening is the best way to quit.
We love experimenting with pizzas in the cob oven and time and time again some of the best things to come out of the fire have the least ingredients.
To many people the shed is where unwanted garden furniture and tools go to die. My shed’s main function is for potting and wintering produce such as onions and garlic.
I knew that providing a little oasis for the bees was essential and quickly realized they love the creeping thyme, chives and hollyhocks that adorn the hillside.
Our fluffy-tailed friends are now somewhat part of this community, are well-fed and prove to be an ever-popular excuse for a selfie. But it’s not all good news.
For me, the first harvest signal is in early Spring with the arrival of asparagus and chives, followed by mesclun greens and radishes less than a month later.
You have to start somewhere, and for me that’s buying my seed stock. I’m pretty picky about where they come from and the varietals I use.
It’s no secret that if you’ve got a pot (or any kind of container) that you can grow something edible. It’s a good place to start if you’re worried about getting dirty.
You can build a traditional raised bed out of anything. There are no rules in my opinion (other than it being raised). There’s a three-fold advantage.
Anyone that has immigrated to another country or started their own business will know what an uphill struggle is. This one is a bit more literal but it’s still a grind.
I never really thought the wood I planned on using in my oven would make a difference but my good friend Jeremy (of LDV pizza fame) has taught me otherwise.
I built my not-so-clay oven in the Summer of 2013. Originally I wanted to build a traditional cob oven but our temperature extremes would have made mincemeat of it.
I knew I needed (and wanted) a greenhouse so I planned for it early on in my garden redesign. The criteria for a greenhouse are governed by the usual dynamics.
I rented my home for 10 years before I was given an opportunity to purchase it, so I had a decade to dream about how I would make it a productive space.
I’ve got my eye on undeveloped land to the north of my home and an even bigger eye on patches of city land which are either overly-tended or completely untended.