Growing, Growing, Gone
A green, leafy dot on the Oak Park map is destined for the compost pile. The Plant Foundry Nursery & Store at 3500 Broadway lost its lease. The parcel will be developed into a three-story infill of retail and housing.
Nursery owner Angela Pratt was heartbroken when the lease was not renewed, a turn of events that thrust her into a spin cycle of “what to do?” Ideally, she would prefer to buy a property and reopen the nursery nearby.
Fall Forward
The Big Leafy too often transitions from blistering hot to chilly and wet, allowing minimal days of local autumn color. Our magnificent trees should not be denied the opportunity for extended applause and encore performances.
Eventually, the heat concedes, and Sacramento is blessed with orange and crimson leaves, but for how long?
Gardeners have an elevated appreciation of the city’s leaf canopy. Shade, beauty and finally wonderful composting material are welcome perks.
Kidding Around
A little one whispered in my ear, “Gampa-gampa, can we pull carrots?” In the Sacramento summer, there were no carrots to yank, but the request warmed my heart.
Children and gardening are a precious pair. My granddaughters always want to explore the garden.
They pinch off blueberries and grapes, sift through soil to discover potatoes, pluck lemons and oranges, pull carrots, and are fascinated when I turn the compost pile and insects scurry for cover.
A garden is a living classroom. Children absorb science, discover creatures, and learn ecological concepts and lessons about food and nutrition. The garden inspires curiosity and wonder. It offers a healthy diversion from TV, Minecraft, Roblox, Zelda and the idleness of screen time.
Getting Fresh
Basil summons memories of Biba Caggiano, the late Sacramento restaurateur, author and TV personality. Once my basil plants demand a leaf harvest, I revisit Biba’s pesto recipe.
On page 159 of her cookbook “Northern Italian Cooking” is Biba’s pesto sauce recipe. My book page is yellowing and stained with extra virgin olive oil drippings from decades of use.
The recipe barely fills a third of the page, but always exceeds my pesto needs throughout the summer and all winter in my freezer.
Just heed Biba’s wisdom, “If you plan to freeze the sauce, add the cheese after the sauce has thawed.”