|Speakers: Sean Gustafson, Ellen Zaman, Alexis Sepkovic, Arnali Ray, and Erika Chenshaw|
Ingredients2 pounds of sauce tomatoes (I used Roma)
1 yellow onion
3-4 cloves of garlic
2 tablespoon olive oil
2-3 tablespoons tomato paste
Splash of red wine (optional)
1/2 chopped parsley and/or basil leaves, plus more for serving
Salt and pepper, to taste
Grated parmesan, to taste
Add olive oil to a large saucepan over medium heat. Once the oil is hot, add onion and sauté until translucent (about 2-3 minutes) then add garlic and season with salt and pepper. If you are using red wine, add a splash once the garlic is fragrant and let it boil off. Stir in the tomatoes and bring the saucepan to high heat until most of the water boils off. Add tomato paste and mix until combined. Remove the pan from heat and add the herbs and more salt and pepper to taste.
Serve warm over pasta with additional herbs as garnish and grated parmesan cheese if desired. Bon appétit!
Note: If you have an abundance of tomatoes, you can cut them into halves or quarters, freeze them on a tray, then transfer them to a ziplock or Tupperware to be used at a later date for an equally delicious fresh sauce!
Bagrada hilaris is an invasive stink bug in Los Angeles since 2008. Bagrada bugs gather in large groups on cole crops, other mustard family plants, sweet alyssum, and candytuft.
Learn how to identify the Bagrada bug's eggs, nymphs, and adults from UC IPM.
- Early detection is important because Bagrada bug populations can build up quickly.
- Remove mustard, kale, other cole crops, or sweet alyssum to reduce their food source.
- Create traps with crushed sweet alyssum to lure Bagrada bugs's away from mustard or cole crops.
- The chemical on regular stink bug traps will not work against Bagrada bugs.
- Bagrada bugs do not have natural predators in the United States.
- Organic vegetable growers are likely to have better control using covers or screening to exclude bugs or by simply removing host plants from the garden.
- Research focused on managing the pest organically on commercially grown cole crops suggests that pyrethrum may suppress adults while azadirachtin and insecticidal soaps may reduce populations of nymphs.
- Use pyrethrum or pyrethroid as a last resort and only in the early morning or evening, because it is toxic to bees and other pollinators that are active during the day.
In April 2022, East Hollywood Community Garden used 22,000 gallons of water. This is about twice the amount of water the 3,000 sq. ft. of growing space (communal and household plots) needed during this time of year to grow vegetables.
We need all gardeners with a plot and volunteers to help us conserve water. Please use the table below to time how long you water your 48 sq. ft. plot. The times listed are the maximum minutes you should water. If the soil is mulched, it will retain more water and you can water even less.Reach out if you have any questions, concerns, or ideas.
- Keep a hand on the hose when hand-watering with a self-closing nozzle. Do not leave hoses unattended.
- Water deeply and less frequently. One or two times a week. Do not water every day.
Only water after checking with your finger that soil 3 inches down is dry.
- Water before 9 a.m. or after 4 p.m. to reduce evaporation.
- Add 1 to 2 inches of compost on top of the soil each season. Organic matter helps keep the soil stay moist and well-drained.
- Maintain 1 to 3 inches of mulch on top of the compost and soil. Mulch shades the soil and reduces evaporation. Mulch could be wood chips, straw, dried leaves, or grass clippings.
Ingredients1 cup nasturtium leaves
1 cup basil leaves
1 cup unsalted almonds
2 cloves garlic
1/2 cup grated parmesan
1/-3/4 cup olive oil
Juice of half lemon
Pinch red pepper flakes
Salt, to taste
PreparationAdd everything to the bowl of a food processor and pulse, stopping occasionally to scrape down the sides of the bowl. You can leave the pesto chunky or blend into a smooth paste. Also start with 1/2 cup olive oil and if you prefer a thinner pesto, add more olive oil
To make the pesto vegan, simply substitute nutritional yeast and more nuts for the cheese.
Delicious on everything from pasta, eggs, sandwiches, and even blended into salad dressing. Enjoy!
Recipe from Louise Leonard