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Conserving Water at East Hollywood Community Garden
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.
- 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.
Use this spreadsheet to calculate watering for vegetable growing.
Read more about conserving water when gardening.
- Watering Once a Week Is Doable by Yvonne Savio
- Drought Advice from UC Master Gardeners of Placer County
Sean Gustafson, Volunteer Garden Manager
Nasturtium Pesto
Ingredients
1 cup nasturtium leaves1 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
Preparation
Add 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 oilTo 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
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Visit , volunteer, or donate kitchen scraps during Open Garden Hours
Saturdays 10 a.m. - 12 p.m. & Wednesdays 5 - 7 p.m. (During standard time, Wednesdays 4 - 5:30 p.m. November to March).
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