Articles
How COPIA Trellises Our Tomatoes
Rusic Tomato Trellis
We use this trellis style exclusively in our Italian Cultural Garden. We start with 2x2 wooden stakes (redwood or similar) about 6-8 feet long and pound them into the ground at least 2 feet deep. For the tomatoes we space two rows about 20 inches apart and then every 4 feet or so down the bed. We then attach the branches (we used willow) to the stakes with plastic zip-ties. The zip-ties make the job go much faster than tying with twine or wire. These are good options as well.
We use this trellis style exclusively in our Italian Cultural Garden. We start with 2x2 wooden stakes (redwood or similar) about 6-8 feet long and pound them into the ground at least 2 feet deep. For the tomatoes we space two rows about 20 inches apart and then every 4 feet or so down the bed. We then attach the branches (we used willow) to the stakes with plastic zip-ties. The zip-ties make the job go much faster than tying with twine or wire. These are good options as well.
The Four Basic Tenets of Pest Management at COPIA
It starts in the Soil
Like so many things in the garden, good pest management practices start with the soil. Strong, healthy plants that haven’t been over or under fertilized can tolerate and out grow many pest outbreaks. In order to grow a healthy plant we work to have healthy, balanced soils. This traces back to the use of biodynamic compost, worm castings, rock dust, oyster shell flour and balanced organic fertilizers. When we transplant a healthy plant into healthy soils, at the right time well, you get the idea…
Like so many things in the garden, good pest management practices start with the soil. Strong, healthy plants that haven’t been over or under fertilized can tolerate and out grow many pest outbreaks. In order to grow a healthy plant we work to have healthy, balanced soils. This traces back to the use of biodynamic compost, worm castings, rock dust, oyster shell flour and balanced organic fertilizers. When we transplant a healthy plant into healthy soils, at the right time well, you get the idea…
Why Season with Kosher Salt?
By Linda Carucci, Julia Child Director of Culinary Programs
Until I started teaching cooking, I never really thought about the simple expression, “season to taste.” In cooking school, it’s drummed into you that salt brings out flavor. Now, when I teach seasoning to taste, I start by conducting a salt tasting in class. To keep it simple, we taste three salts that are widely available in Northern California, where I most often teach: Diamond Crystal kosher salt, table salt, and a finely ground sea salt. Why a specific brand of kosher salt? As explained in great detail in her excellent book CookWise, food scientist Shirley Corriher tells us that Diamond Crystal salt crystals are actually pyramids-as opposed to grains-which are much more likely to adhere to food. In fact, these hollow pyramids, or crystals, also dissolve twice as fast as granular salts, including Morton kosher salt.
Mediterranean Gold: Olive Oil
The olive tree, Olea europaea, has a history almost as long as the history of western civilization.
Since its development the olive has been a symbol of peace and of life’s bounty, the subject of mythology, a source of light, and the very flavor of the Mediterranean.
Early uses of olive oil include making soap, fuel for lamps, lubricant for machinery (the Romans used it as axle grease), and today jewelers use it to polish diamonds.
Hmong Students Visit COPIA
Recently, COPIA hosted nearly 90 Hmong students from Luther Burbank High School in Sacramento, California to tour our gardens and exhibitions. I came into work early that morning feeling anxious about how I would explain our exhibition, Transplanting Culture: Hmong Gardeners in America, as the students are just learning English. For that matter, most arrived in the United States only six months ago from refugee camps in Thailand. I even chuckled thinking that if communication wasn’t an issue they could better tell me about the exhibition. After all, it’s their story!
