Open House and Plant Sale – this Saturday

You are invited to the Resilience Design Open House this Saturday, April 23.

3 pm to 6 pm – 5523 N. Detroit Ave, Portland, OR 97217

Check out my gardens and little green house, see recent landscape plans by Resilience Design, sample snacks and drinks from the garden and shop for plants and seeds including my favorite fruit trees, berries, perennial veggies, herbs and native pollinator flowers.

Payment methods accepted: Cash, check, credit/debit or paypal direct.

See a partial list of plants and seeds for sale here: EdiblePlantSale_OrderForm_2016_APRIL

Western milkweed flowers.

Western milkweed flowers.

 

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Tomatoes 2016

Tomatoes (Lycopersicon esculentum) – Indeterminate unless noted.

Lovingly and organically grown in Overlook Neighborhood, Portland, these sturdy tomato starts will thrive and offer one of the joys of the summer garden. There’s nothing else like a homegrown tomato!

Plant once the soil is warm, in late May, or use season extenders like cloches or wall o’ water. Keep them in a greenhouse or your sunniest window till then. Harden them off by placing them outside briefly in a shady spot for a few days, then for a longer period in part sun, then plant in rich soil in full sun.

Consistent watering practices, amending the soil with lime and calcium and keeping soil mulched will help avoid disease issues like blossom end rot.

Provide a sturdy cage at least 3′ tall for determinate varieties and 5′ tall or more for indeterminate varieties, or a tall pole/trellis for training if you like. Tomatoes can be grown very successfully in pots. I recommend 5 gallon containers or larger, with good drain holes. They will need daily watering for most of the season.

There will be a limited number available at the open house this Saturday.

3.5″ pot, $3 each

ResilienceDesign_AmishPasteTomato ‘Amish Paste’ – 72 days – Heirloom. Don’t let the name deter you, this is a versatile fruit. They have become a favorite canning tomato of mine, but are also great for salsa, sandwiches and salads. They are meaty, oblong fruits, light red fruits. This particular line is early producing, higher yielding and has larger fruit than other ‘Amish Paste’. Tolerant of partial shade. Great for training up stakes if you’re short on space. Selected for the ‘Slow Food Ark of Taste’.


‘Black Krim’ – 80 days – Heirloom. Large, beefsteak-type up to 18 oz. Dark burgundy fruit with amazing, rich flavor. Can produce well in cool weather or even in partial shade.


‘Chocolate Cherry’ – 70 days – Large, dark cherry type  (1″) with great flavor. Very productive. Resists cracking. Mix these with red and orange cherry tomatoes for a rainbow salad!


Red cherry tomato

Red cherry tomato

‘Red Cherry’ – 70 days – Hybrid. Classic large, bright red cherry tomato with great flavor. Very prolific. Eat them off the vine, skewer them for the grill, slice them in half, drizzle with olive oil and roast on low heat… heavenly! If you have extra, dry them for a sweet winter treat. Mmm, sun-dried tomato pesto!


Gold Nugget  – 60 days – Early, yellow cherry-sized tomato. Bred in Oregon for our climate. Biodynamically grown seed. Grow in the ground or in a large pot. Productive. Great for snacking right off the vine. A favorite with kids.


‘Delicious’ – 80 days –Heirloom. Large, red slicer with rich flavor that produces well even with cool nightime temperatures.


Tomato ‘Pruden’s Purple’ – 67-72 days – Heirloom. A large, Brandywine-type tomato (up to 1 lb or more) that is dark pink/red. Wonderful flavor and texture and produces earlier than most large tomatoes. Withstands cool weather well. I’m very happy to be growing many seeds from Willamette Valley seed grower Carol Deppe, author of ‘The Resilient Gardener’. Her plant selection work focuses on growing plants that are suited to our climate and are productive and flavorful. This heirloom tomato is from her seed as are ‘Amish Paste’, ‘Black Krim’ and ‘Stupice’.


‘Stupice’ – 55 -60 days – Heirloom. A very early red slicing tomato that does fine in cool springs and wet weather. Tolerates a range of conditions, including cool/damp weather, and bears throughout the season. Potato-leafed plant. 2.5″ fruits. Prolific, with classic tomato flavor. Uniform size for canning.


 

Tomato 'Cherokee Purple'

Tomato ‘Cherokee Purple’

‘Cherokee Purple’ – 80 days – Heirloom. Large, beefsteak-type. Dark burgundy fruit with green shoulders and amazing, rich flavor.


‘Italian Roma’ – 80 days – Heirloom. An excellent red sauce tomato. Compact vines are productive. Determinate – ripens most fruit all once time, and a uniform size for canning.


Tomato questions? Requests for next year? Email mulysa@resiliencedesign.com

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Spring Plant List

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

Also available:

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!

Resilience_Design_BlueElderberry

Native Blue Elderberry

 

Fall gold raspberry

Fall gold raspberry

Red currant

Red currant

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Arctic raspberry

ResilienceDesign_Persimmon

Persimmon

 

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Social Forestry 2016

 

In late January I attended a week-long Social Forestry workshop with Siskiyou Permaculture at Wolf Gulch Farm in Southern Oregon. It was a rich course that covered so many aspects of learning to live in deeper relationship with our landscapes and in harmony with the seasons and natural cycles. Some of themes included ecological assessment, carbon sequestration, restoration forestry and crafts/forest products. It was inspiring and encouraging – a great way to start the spring season, with a heart full of gratitude for the opportunity to work with the land and so many people, my colleagues and clients, who are striving to reconnect with and repair the earth. Here are some photos from the week.

Read Tom Ward/Tomi Hazel’s Social Forestry article from The Permaculture Activist here. 

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Cool, downhill burning: a prescribed burn on a field affected by invasive star thistle. After the burn we sowed native milkweed seeds on the hot ground.

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Making charcoal.

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Katie peeling a douglas fir to make a pole.

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Peter showing Katelyn how to make a god’s eye to lash together the main structure of an egg basket out of the native dogwood, Cornus sericea ssp. sericea.

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Heron weaving a basket.

 

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Peter and Jesse with the frame saw.

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Hazel and students on the road to Wolf Gulch Farm, where we assessed and thinned an overstocked stand of douglas fir, ponderosa pine and madrone.

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Peter and his in-progress dogwood basket.

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Hazel and Katie putting up a hurdle out of white oak and coppiced hazel to support the native dewberry growing at the edge of the woods.

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Sketching around the fire in the evening is a nice way to end the day. Acorn woman and some of her consorts.

 

 

 

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Happy 2016!

resiliencedesign

Posted in Edibles, Grow Your Own, Landscape Design, Native Plants, Permaculture, Pesticide Free, Pollinators, Seasons | Leave a comment

Give a Resilience Design Gift Certificate

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 mulysa@resiliencedesign.com to order and make your payment online

 

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Fall Planting Time – Fruit Tree Sale! 20% off

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

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Woodland Food Forest Workshop


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 keala@atlancenter.org for more info.

ResilienceDesign_Atlan_Strawberry

Serviceberry

Serviceberry

ResilienceDesign_Evergreenhuck

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Apricot Mate Kombucha Sparkler

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…

Serves 6

3 cups kombucha
2 cups apricot puree
Lime sparkly water
Ice cubes

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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.

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Beet and Blood Orange Cocktail

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
by tbird
Beet infused vodka (see below)
Blood orange soda
Rhubarb bitters
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.

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