Boston Flora

Tag: peas

  • Thursdays, February 28, March 7, March 14 & March 21, 9:30 am – 11:30 am – The Home Vegetable Garden

    Designed for those starting or caring for a vegetable garden, this Berkshire Botanical Garden course will include discussion of soil and nutrient management, seed selection, crop rotation schemes, seeding and planting, pest management and specific plant cultivation, all in the context of the different vegetable groups. Once each week starting Thursday, February 28 through Thursday, March 21, students will investigate a different vegetable family to insure all questions are answered about cultivation of these important food groups.

    Feb 28

    Fabaceae (peas/beans/other legumes)

    Greens (lettuce/mustards/arugula/mache and more)

    Herbs (perennial and annual)

    March 7

    Assorted Perennial Vegetables (asparagus/rhubarb/horseradish)

    Chenopodiaceae (beet/chard family)

    Brassicaceae (cabbage/cauliflower/kale/brussels sprout family)

    March 14

    Cucurbitaceae (squash/pumpkin/cucumber/melon family)

    Poeaceae (corn family)

    March 21

    Allioideae (onion/garlic/leek/shallot family)

    Solanaceae (tomato/potato/eggplant/pepper family)

    Peter and Jennifer Salinetti (below) own Woven Roots Farm, a small family farm and CSA that grows vegetables and culinary herbs using traditional farming practices. For over ten years they have grown local produce for Berkshire County families. Their vegetables are grown using environmentally sustainable gardening practices, and they produce amazingly top-quality, delicious produce. Both Jen and Peter are committed to raising awareness about the importance of the local food supply, along with teaching technical information on how to do so. They have lectured on growing food for both NOFA and other regional organizations.  $65 for BBG members, $75 for nonmembers, or $25 for an individual class.  Register on line at www.berkshirebotanical.org.

  • Wednesday, November 16, 7:00 pm – 8:30 pm – Botany of Thanksgiving

    Pumpkins, squash, peas, beans, turnips, carrots, potatoes, parsnip, spinach, corn, apples, pecans, cabbage, and more are common components of a Thanksgiving feast. But have you considered these fruits, tubers, nuts, and vegetables from a botanical perspective? In a novel analysis of this traditional meal, Professor Pamela Diggle, Evolutionary Biologist at University of Colorado and Harvard University, will open your eyes to the plant anatomy and physiology that preceded the creation of, say, your grandmother’s sweet potato-marshmallow casserole or your uncle’s savory succotash.  This Arnold Arboretum class will be held Wednesday, November 16, from 7 – 8:30 in the Weld Hill Research Building at the Arboretum.  Free, but registration requested.  Visit www.arboretum.harvard.edu for registration and more information.