The Mighty Container Garden

Spring is in the air and its time to get those peppers, tomatoes and zucchini seedlings in the ground. You might feel left out if you're lacking ground to plant in (by that we mean soil), but fear not! The Yard Farmer has an innovative solution for those with unused patio and balcony space -the container garden.

A well-managed container garden can help take a sizable chunk out of the
produce bill, and as our pictures can attest, the Yard Farmer is able to grow organic produce for you and/or your family even in living areas without a back yard or a large area for growing fruit and vegetables. We offer a variety of custom gardening solutions, as you can see from the pictures here.

In this garden we've planted freckled loose leaf lettuce, romaine, red velvet and mesclun lettuce, tomatoes, swiss chard, radishes, carrots, manzano peppers, bell peppers and "California Wonderful" peppers, spinach, bush beans, white sweet corn, broccoli and cantaloupe, just in this small space.

Also, using drip irrigation connected to a unique resevoir system, we're able to reduce the amount of water normally required to grow plentiful amounts of produce, and even less than is used in many kitchen gardens.

We'll keep you updated on how our balcony gardens are doing throughout the warm, summer growing season. If you're interested in Yard Farmer's balcony garden solutions for your space, please contact us at theyardfarmer at gmail.com.

What to do with all that local produce...

I found an entertaining article on Slate.com today about one woman's experience with her CSA. Although author Catherine Price said she's a big fan, she said she often feels guilty about not using some of the produce she gets. Here's a link to the article itself: The Locavore's Dilemma.

As humans, our biology dictates that we get tired of eating the same thing, over and over again, so it's natural to experience some "dietary fatigue," especially during the winter months in California, where, if you're trying to eat locally, you end up with a lot of different broccoli dishes.

In Southern California, we're very much blessed with a climate that's conducive to growing a variety of fruits and vegetables year-round. Although that's a great thing about living here, our access to that range of great local produce, and all those supermarkets, makes us pretty spoiled when it comes to our dietary choices. When I start getting tired of the produce selection I have access to locally, though, I think back to my childhood when the only kind of salad I knew of had four ingredients: iceberg lettuce, cucumber, carrot slices and cherry tomatoes. In the summer to shake things up we'd add some sliced bell peppers.

Now I'm not saying that in the middle of winter you should force broccoli on your family day-in, day-out. But I think the author of that article has a real point in that trying to "cover up" vegetables with sauces and bizzare ingredients when you're experiencing "dietary fatigue" can actually make you sick of them faster than if you had used them in recipes that make them a central ingredient. Her conclusion was that she was really trying too hard to be creative with her vegetables and decided instead to focus on recipes that "complemented and highlighted" their natural flavors. Of course if you want to put broccoli stem slices on your ice cream to "liven things up," who are we to stop you?

A couple of things about Yard Famer with respect to this topic. First, our customers all prefer different types of fruits and vegetables. Because of this fact, the more customers we have, and the more local produce we're growing, the wider the range of produce we can offer customers in the Yard Farmer network.

Second, if you're getting sick of something, please let James or Noah know. Part of Yard Farmer's service is to provide (within the limits of the climate and growing season) what you and your family are interested in eating. James will be happy to tell you about your seasonal options. It does take time (sometimes a long time) to grow new fruits and vegetables, so if you are interested in some specific things for a given season, contact James or Noah well in advance, and I mean months, of when you want to be eating something.

Third, we're going to be posting more recipes on here in the future ourselves, but if you have any types of produce you'd like to know how to cook, let us know, and we'll test some recipes and post the results here on the Yard Farmer blog.

Next up will be a couple of recipes, so stay tuned.

Why grow (and eat) seasonal produce?

Throughout human history people have eaten what grows in their geographic area in its season. Today, although there are occasionally some fruits and vegetables that you can’t find on a given day of the week, Americans can find most types of produce in markets regardless of season.
Even though having that kind of choice in our diets seems like it’s an absolute good, is it really? At what cost to our planet and ourselves do we continue to invest time, energy and resources into making sure produce from all over the world is available in supermarkets year-round? As concerns about energy costs and sources and pollution from transport and traditional farming methods grow, Americans need to take a hard look at whether we can sustain this type of one-size-fits-all approach to agriculture in the decades to come.
So what kinds of costs to our society and our collective health are we talking about? According to an April 26 article in the New York Times titled Environmental Cost of Shipping Groceries Around the World, fuel for international freight carried by sea and air is not taxed. This has led to some pretty strange food production strategies where locally produced food is either sent far abroad for processing or left to spoil because importing food from thousands of miles away is less expensive due. One example is the citrus market is Spain. Spain imports lemons from Argentina but lets local lemons fall of the trees and rot.
So what about buying domestic produce at the grocery store rather than fruits and vegetables grown in a foreign country? This should make sense, but it’s not that simple. You can approximate the amount of energy required and pollution generated by shipping produce using a concept known as food miles.
On the National Resource Defense Council’s website (NRDC's This Green Life Page) the organization provides some examples of the number of miles various food products travel to get to a typical market in New York City. Washington apples must travel more than 2,900 miles in refrigerated trucks to get to that store. The peaches in the store are from Chile, and travel 5,000 miles by ship. Both methods are energy intensive and polluting, but which method produces more pollution? The method of transport, whether by air, ship or truck, changes the amount of pollution dramatically. Marine transport produces the least amount of pollution of the three transit types though it’s still bad for the environment and marine life.

The following chart from the National Sustainable Agriculture Information Service, an organization managed by the National Center for Appropriate Technology (NCAT) and funded under a grant from the United States Department of Agriculture's Rural Business-Cooperative Service, offers a useful quick comparison:

There’s also a basic social cost. As a kid in Orange County, California I can remember the annual strawberry harvest. Along Valley View St., now taken over by office parks and warehouses, were fields of strawberries. When spring turned to summer, each field would have its own small stand selling fresh strawberries. The local markets all of a sudden had baskets and baskets of the red berries, and even local chain restaurants like Marie Callenders’ had strawberry pie from mid-summer through early fall. My grandfather also used to grow strawberries right in his backyard, and throughout the summer my sister and I would grab a few to snack on.
In California, even though strawberries harvested across the state are actually produced locally, they are still shipped by truck to large cooling rooms where they are stored until they are shipped to stores. Here’s an interesting look at the USDA’s recommendations for storing and transporting strawberries to keep them fresh. USDA Strawberry Recommendations
So what can we do to make our global approach to agriculture more sustainable? First, we can use available land in urban areas, rather than clearing more wilderness, to offset some of the costs of traditional agriculture. Using community gardens, CSAs and our own backyards is a good place to start. And when it comes to making our own yards productive, that’s where Yard Farmer comes in. More on this subject in an upcoming post.

New Year's Produce

This year is already off to a great start with many of the winter crops being harvested or nearly ready.



These lettuce starters weathered the cold snap and are well on their way to becoming a tasty salad.


These fat strawberries are going straight into a milkshake in two weeks


A huge bowl of broccoli and ripe navel oranges.


And yes the Brussels spouts are coming in