It’s planting time! No big plant sale this year, too busy designing gardens but I do have a wonderful selection of plants for sale: limited quantities of my favorite fruit trees, berry bushes, perennial edibles, herbs and seeds, all chosen to do well in the Portland area. They are the plants I grow and design with every day.
Order by email and pick up by appointment in North Portland, or arrange for delivery for a small fee within the Portland Metro.
Plant Availability PDF EdiblePlantSale_OrderForm_2016_FEB
Fall Gold raspberry #1 pot $8
Red raspberry (unknown variety from my garden, amazingly delicious and productive) #1 pot $8
Coming in April: Tomatoes! List of varieties will be posted soon. Limited quantities of heirloom and Willamette Valley specific varieties. All organic!
Native Blue Elderberry
Fall gold raspberry
For the gardener in your life, or anyone who would like to spruce up their outdoor space or be more connected to nature right in their own yard: Gift certificates are available for landscape consultation, landscape design and for plants and seeds!
- Certificates can be purchased for any amount
- No expiration date
- Email email@example.com to order and make your payment online
The rains are finally here and it’s time to plant! I’m clearing out my plant inventory with a sale of fruit trees, berry bushes, herbs, natives and perennial veggies. Everything is 20% off!
There are lovely pear and plum trees, columnar apples for those with small gardens, dwarf persimmon (plant one in the front yard for good luck), and lots of miscellaneous food forest treasures. All organically grown or Salmon Safe Certified.
Stop by Resilience Design HQ Sunday, November 8, between 10 am and noon or by appointment. Email for directions.
Check out the selection: EdiblePlantSale_OrderForm_2015_Nov
Plants are available by special order or appointment and sale prices are are good through the end of the year.
Questions? mulysa@resiliencedesign . com
I’m excited to announce the first of a year-long series of workshops I’ll be teaching at the beautiful Atlan Center in White Salmon, WA in the Columbia River Gorge. Save the date and join in for all or part of the weekend!
Woodland Food Forest Workshop, Saturday and Sunday, Oct 10 and 11th
All are welcome to come plant the new food forest on Sunday and join in the Community Celebration, Sun. 5 pm
Cultivate a deeper understanding of the ecosystems in our Pacific forests and learn strategies for unlocking their abundance in this hands-on skills intensive.
Sign up for the weekend-long workshop or just the community work party and celebration on Sunday.
Registration is now open.
Contact firstname.lastname@example.org for more info.
Here is another summer drink recipe… our new favorite! The record warm and dry Portland weather this spring made for an incredible apricot harvest (120 fruit on our backyard tree, up from previous the record of 75. Note: I still can’t recommend growing apricots, peaches or nectaries in the Pacific North West!). To preserve the fragrant sweet-tart bounty, I pitted the fruit and cooked them a bit and mashed them to make a puree that could be the basis for fruit leather, jam or syrup. Some of the puree got added to a batch of smoky mate kombucha…
3 cups kombucha
2 cups apricot puree
Lime sparkly water
Apricot Mate Sparkler with 7-up Plant
Make 1 batch kombucha (here’s how) or tap off 3 cups of continuous brew.
Stew and puree about 6 large or 10 small apricots (or half as many peaches.)
Strain the apricot puree and divide between cups (about 1/3 cup per serving).
Add ice cubes to each cup, then about 1/2 cup of kombucha to each and top with lime sparkly water.
Garnish with a sprig of 7-up plant (Stachys albotomentosa, or Hildago hedgenettle), a thin wedge of lime or slice of apricot.
Local Flavor Inspiration – Summer is in full bloom and it’s time for picnics, garden parties and grilling out. The garden and farmer’s markets are bursting with fresh produce and it’s the perfect occasion to celebrate the abundance with drinks that highlight local, seasonal ingredients. Here is a recipe for a refreshing beet cocktail perfect for cooling off on a summer evening.
It was a hit at Plywerk founders, Kim and Kjell’s, community garden nights at the Mallory Farm last season and is eagerly awaited this summer. Our friend tbird shared her recipe which features her homemade beet-infused vodka. If you are a member of a CSA (Community Supported Agriculture), chances are you have plenty of beets in your share right now! Or look for organic beets at the farmer’s market or natural foods store. Red beets result in a jewel-tone infusion but you could experiment with golden beets or other sweet veggies, berries or fruits. Make the infused vodka ahead of time and have it on hand for when the moment strikes. A non-alcoholic version could include orange sparkling water or kombucha.
Tasty garnishes for this drink could be orange mint, a thin strip of rhubarb with the red peel, a young beet leaf or an edible flower like calendula.
Beet and Blood Orange Cocktail
Beet infused vodka (see below)
Blood orange soda
Mix ingredients in desired proportions, serve over ice in a chilled Collins glass.
Garnish with a sprig of mint and a thin orange slice, or search your garden for creative garnishes.
Beet infused vodka
-Dry roast beets in a shallow baking dish in the oven for 30-45 min. at 350 F.
-Peel beets and cut into quarters if they are large.
-Place beets in a large jar with the peel of an orange and add vodka to cover.
-Remove orange peel after one day and store in a dark, cool place.
-Steep vodka for two weeks to a month, depending on desired flavor.
Last month Atlan Center, an ecovillage forming in the Columbia River Gorge near White Salmon, WA, held a weekend-long advanced permaculture course in mapping. Andrew Millison of Permaculture Design International led the group in exploring large-scale site assessment and layout. I attended with about 10 other designers, planners and permaculture students. The Atlan Center served as the model for design exercises on topography, water systems, road layout and more. Design work was presented to members of the ecovillage group as a contribution to future site development processes.
The course also covered professional practice issues and held helpful discussions about mapping tools, high- and low-tech illustration methods. It was an inspiring weekend and I came away with new tools, resources and best of all, connections with passionate fellow earth-repair stewards.
To find out about upcoming courses at the Atlan Center, check out their calendar or sign up for their newsletter.
Site analysis walk to assess topography.
Wild strawberries in the white oak meadow.
An orchid blooming in the dry coniferous forest.
The oak woodland at dawn.
Medicine Wheel garden planted with perennials.
Course instructors Andrew Millison and Keala Young on a site analysis walk.
Visit Kenton Farmer’s Market this Friday, June 19 from 3 pm to 7 pm for fresh veggies, treats and family fun. Sustainable Overlook and Resilience Design will be guests at the Trillium School farm stand, with lots of potted plants … Continue reading