This week Team Union visited our new garden boxes in Pasadena so that the staff could learn what we have planted there, Geri Miller’s planting process and how to harvest for Union’s menu. Below are a few pictures from our first lesson and some highlights from the garden.
It was a gorgeous day.
Everyone from Team Union showed up. Even the newbies.
The team got up close and personal with the plants.
Geri walked us through everything we have growing including fava beans, several different kinds of cauliflower, broccoli, basil and other herbs.
There are billions of living organisms living just in the top 4 inches of the soil.
Geri says the keep rate on what we’re harvesting from our own boxes is three times as long as food you would buy from the store.
Geri explains that by harvesting at just the right time, we can get the exact flavor profile from anything we pick.
To keep the plant healthy, you should never harvest more than 30% of the plant at one time. Geri says, “The leaves are the solar panel of the plant.”
Some plants are particularly good at transferring the taste of the earth through their leaves. This is called “terroir.”
Geri explains: Nitrogen feeds the leaves. Phosphorous helps a plant’s blossoms, fruits and root system. And potassium helps the plant’s immune system and cold tolerance.
Geri has planted us a bio-diverse box that they will harvest aggressively to keep the plants small and active.
Geri keeps us up to date with weekly emails.
Here’s a recent update from Geri on what’s been going on in the boxes: “Greetings from garden! Things look really good! Basil is not dealing with cold nights but we knew it was a crapshoot. Wind dried out a few seedlings in cauliflower bed but gave them a little misting and they perked up. We lost a couple of favas which we’ll replace. I’m planting Romanesco and black salsify today. ”
Food is already starting to grow!
We’ve got three full boxes planted for us…
And you can tell which one’s are ours because they’re booming!
Chef Kalman and Geri make a great team!