Author Archives: anaincolorado

About anaincolorado

Hi, I am an avid gardener both at home and at Rosedale Community Garden where I've had a plot for 21 years. I am very interested in learning more about gardening, how to preserve it, incorporating farm fresh produce into my cooking and living a healthy lifestyle. In addition, I am a Master Community Gardener through Denver Urban Gardens and am a shareholder at the Chatfield CSA. In 2015, I spearheaded an effort to start a community donation garden at St. Philip's Lutheran Church -- a project I will share on my blog. I am eager to share what I've learned and the adventures I had learning new things and interacting with the garden community.

Spring in My Gardens, 2018

Spring in My Gardens, 2018

Photos from March 30:  Lillian planting peas with her grandma, Terry.   Turning the soil in the raised beds.

Although its early May, I’ve already been working in my gardens for nearly two months.  Often the first trip to the community garden occurs on a warm day in late February or early March and snow may still be on the ground.  Many times, we’ve had to brush aside snow and chisel away at the soil to get our St. Patrick’s Day peas planted.  But not this year.   We had a rather mild winter in Colorado so the soil was uncharacteristically workable in early March.   My garden pals and I were thus at Rosedale digging early in the season and the peas went in like butter.

Photos:  Toasting St. Patrick’s Day with my mom’s Waterford goblets, picking up free compost and burlap bags at Allegro’s Coffee’s Earth Day Celebration, me posing in front of our robust garlic patch with Marilynn’s garden behind me.   She was my neighbor for 17 years and sadly died of lung cancer the day before this visit to our garden on March 16.

By March 16, we’d planted our first round of peas and spinach.   A few weeks later, we planted more peas with the help of Terry’s grand daughter Lillian as well as other cold crops including lettuce, carrots, beets, broccoli and more.   I was also surprised to find that many crops that typically don’t make it through the winter, survived — cilantro, rosemary, kale, chard, parsley.

Photos from March 16:  Ana,Terry and Susan getting ready to plant peas on a very windy March afternoon, our tomato cages all lined up where we plan to plant tomatoes in late May, the garlic patch growing between planks of wood for walking.

We’re off to a good start and busily prepping all the beds for the big warm season planting in just a few short weeks.  Although the weather can be deceptively nice in May, we still must restraint ourselves from planting our precious tomatoes, peppers and warm season crops until we’re safely past May 22.   Last year, we had about 6 inches of snow around May 20!

Photos from March 31:   Free tomato seeds earned as a volunteer at DUG free seed distribution, tomato seedlings planted on March 31, two trays of 12 6 packs of tomatoes and peppers growing under lights and on heat mats.

Timeline of Chores

  • March 9:  Map the garden
  • Order or shop for seeds
  • March 12: Volunteer at Denver Urban Garden Seeds Distribution — earn free seeds
  • Visit the plots and make plans for prepping the soil
  • March 16: Plant peas and spring crops
  • Fill milk jugs with water and pack in back of car
  • March 30:  Start seedlings — tomatoes and peppers in early April
  • April 7:  Attend Rosedale Community Garden Spring Meeting, pay fees and network with fellow gardeners
  • Turn soil, pull weeds, lay down burlap on paths
  • April 20:  Visit Allegro Coffee for Earth Day Celebration — pick up burlap bags and free compost
  • April 23:  Flower garden consultation at home with Shirley at (More later!)
  • April 25:  Transplant seedlings to larger pots
  • April 26:  Scored 6-packs of broccoli and cabbage seedlings at King Soopers for $3.49/pack
  • May 1:  Plant spring bulbs, broccoli and cabbage; plant cover crop in the pumpkin patch
  • May 2: Plant broccoli and cabbage at St. Philip Donation Garden with Jennifer

Photos from April 25:  Susan working on repotting the tomato seedlings, tomato seedlings ready to transplant, individual seedlings in peat pots.

Photos on May 2:  Newly planted broccoli and cabbage with Jen Drews at St. Philip Donation Garden.



Aquaponics: Behind the Seeds Tour at Epcot

Aquaponics:  Behind the Seeds Tour at Epcot



During my recent visit to Orlando, I had the opportunity to attend the “Behind the Seeds” Tour to get a close up view of the greenhouses at Epcot.  The hour long tour was led by a young college graduate interning in the shrimp propagation lab and worth every penny of the $25 admission fee.    Laura was enthusiastic, knowledgeable and fun!

The greenhouse showcases a variety of cutting edge agricultural growing methods including the propagation of beneficial insects, aquaponics,  hydroponics and the use of sand as a growing medium — all developed to increase production of crops in smaller space with fewer resources.  Lettuce, for example can be grown much faster in an aquaponic environment with nutrient rich water.   Currently, 1% of the produce used at the Disney properties come from the crops grown in their greenhouses.


Parasitoid wasp raised to eat invasive insects, squash growing in water on a revolving wheel, greens growing in revolving towers.


The produce highlighted included herbs, greens, huge winter squashes, gourds, cherry tomatoes, pineapples, spices, cucumbers, and flowers.  I was interested to see how the trellised the tomatoes, cucumbers and melons resulted in such a high yield.   There was a demonstration of several different non soil growing mediums which included some that I already use.


Non organic growing mediums, flowers growing in nutrient rich water, cucumbers grown in a specially shaped container


One highlight were the “hidden Mickey’s” tucked around the greenhouse in surprisingly places – some of which I didn’t notice until I looked at my photos later.  The methods demonstrated looked so clean and sterile and different from the down and dirty gardening methods that I employ in my gardens.   I was also impressed with the amount of technology necessary to be successful — the right amount of nutrients in the liquid or non soil mediums, the temperature control, the use of motorized “pots” for the plants, carefully trellised tomatoes using string and likely, lots of careful pruning, etc.


Me posing with a huge winter squash grown in the sand, English cucumbers and squashes growing on trellises.


The tour provided a fascinating behind the scenes (seeds) glimpse into some very different growing methods.  I admire and appreciate  but for now, I’ll stick with my traditional gardening methods.   On the other hand, I learned a lot and have been inspired to give the Tower Garden another look when I tire of the physical labor of my community gardens.

After the walking tour, we took the “Living with the Land” ride that toured the greenhouses by water and gave us another perspective of the gardens and fish.   A great combination!

See if you can find the four hidden Mickey’s!


A tray full of peas growing in water and hollyhocks growing in sand.


Dave and I posing in the spice garden, a topiary of guess who and a trellis of cherry tomatoes growing in sand.


Cherry tomatoes hoisted up on strings, cherry tomatoes galore and more racks of greens.

My Hawaiian Adventure at the Lavaman Triathlon – 2016




For years, I’d heard about the Lavaman Triathlon in Kona, HI and had secretly wanted to participate.   When my friend Sally’s husband Todd organized a team to do the Lavaman and raise $100,000 for a leukemia and lymphoma research in his wife’s honor, I decided to join the cause.  In addition to training to successfully complete this Olympic distance event, I would also be faced with the challenge of raising a big chunk of money and convincing my husband to support this BIG, expensive adventure.  I reasoned with Dave that this trip would occur in the month of our 20th anniversary so might be a great way to celebrate this milestone.

Fast forward six months and I’ve accomplished all three!!

While preparing to get to the start line, I faced some BIG challenges.   After nearly, 19 years as a SAHM, I started a full-time job in early January.   Balancing my new schedule with a busy training schedule -as well as a family and home to care for — was daunting.   I adjusted my goals from getting faster (a real stretch for me) to just being able to do the event and feel good at the end.   In the midst of all the training sessions and fundraising, my seven year old Honda Odyssey with nearly 220,000 miles broke down and needed a $1500 repair.   With plane tickets to buy, a bike to ship and trip expenses, we decided to garage the ailing vehicle and divert the repair money to the Hawaii trip.   Fortunately, my 19 year old daughter had left behind a car when she moved last fall and we were able to put it to use.   I booked my mother to watch the boys, arranged time off from my new job and talked my husband into joining me.

The Trip – April 7, 2016

Hoping to arrive before nightfall, I had booked an very early flight through LA with several connections.   Realizing only later that this early flight meant leaving the house at 3 am to catch my 5:30 am flight, I understood the wisdom of paying more money for a direct flight.  Note to self  – saving money is not worth the extra travel time or early departure.   Arriving early enabled me to participate in two days of bike and swim workouts, rest up, acclimate to the hot weather and connect with team mates.   On Friday morning, I joined the team in the lobby of the Palace Tower to hike down to the beach for the swim.   It was quite a hike – about 1 1/2 miles – along the beach and a rocky lava rock path; a trek which provided an excellent preview of the final run section of the race.   After a brief talk by our coach, we jumped in the ocean and swam a lovely half mile around a buoy in the distance.  With the exception of the taste of salt in my mouth, the swim was very pleasant.

Despite warnings about avoiding the coral near the shore, I managed to cut my toe on my way out of the water.   At the time, I noticed that my toe hurt but didn’t realize I needed medical attention until after a three mile walk and finding a pool of blood in the shower.   Having packed only carry-on bags, I had not brought a first aid kit.   Note to self — don’t forget band aids and Neosporin!   Fortunately, our team coach, Mary Carey, rescued me with the needed supplies and advised me to sit out the Saturday swim.   The cut looked pretty nasty and was very bothersome considering the extensive walking required to navigate around the huge Hilton property.   I worried about getting it infected and the possibility that I might have to quit the race.   With such an investment in time and resources, I focused on letting  the cut heal and tried to be positive about participating on Sunday.

Race Day – April 10, 2016

The 4 hour time difference between Denver and Kona made it relatively easy to get up before dawn to meet the team in the lobby at 5 am — a full 1/2  mile and an elevator ride from my hotel room.   We had been instructed to bring head lamps for the mile ride to transition in the dark but afraid that I might crash before the start line, I decided to bypass this challenge and walk the mile to transition.   Confident that the weather would be Hawaii warm in the predawn hour, I didn’t wear a long sleeve shirt and later regretted this decision since it was a windy, chilly 68 degrees.  But no matter, I got everything set up, networked with my rack mates, applied sunscreen, drank water, stood in line for body marking, got my timing chip,  took photos with team mates, and enjoyed the view of the Mauna Kea volcano silhouetted in the distance.

Choppy Swim – .9 miles

By 6:45 am, we marched down to the shore to start lining up for our waves and do practice swims.    Initially, I thought about skipping  a warm up swim to avoid a chill but later, changed my mind since my wave  was slated to start 30 minutes after the start.   Jumping in the water helped stave off some of my nervous energy and provided a good distraction since the water was warm and calm.  Of the many triathlons I’ve participated in through the years, this was one of the nicest and more picturesque starts.   I knew I could do it and only hoped I wouldn’t come face to face with a shark in the water.   For this reason, I kept my eyes closed when my head was in the water

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At 7:45, our wave was called to get in the water for the deep water start.   After a few minutes of treading, the signal sounded and we were off.   As usual, the start was a tangle of arms and legs and churning water for a few minutes until I found my space.   I had no trouble rounding the first buoy but later had difficulty seeing the course so resorted to following someone ahead of me.   Unfortunately, I passed them and had to take a few moments to breast stroke and look around.   Several times, I think I was actually sighting the swim patrol’s paddle boards and not the buoys.   Why do they use SUPs that are the same color as the buoys?   Halfway through the course, I noticed that the water was getting choppy much like the drill we’d practice in the pool with a lane of swimmers churning the water with kick boards while we swam through.   Simple — I can do this!

Windy Bike – 24 miles

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As I exited the water, I knew I’d completed the easiest part of the race for me.   I’d forgotten my watch in Denver so I had no idea what my time was but figured I’d done well enough when I saw that most of the bikes were still in transition.   Once I reached my spot, I shoveled down a pb&j, guzzled some water, took some salt, slathered on sunscreen and put on my socks and bike shoes – all somewhat difficult being wet.  After buckling my helmet, I ran down the lane to the bike start and started to face my bike fears.   These fears had prevented me from adequately training on the bike and now that I was actually facing a 24 mile bike ride, they were pushing forward in my thoughts.   During the mile ride out to the main road, I kept telling myself, “you can do this, you can do this, you can do this!”   These magic words must have helped because once I reached the highway, I was OK and happily able to focus on pedaling, enjoying the view, feeling grateful to have gotten this far and knocking out this portion of the race.   As expected, I was slow and nearly every woman I knew on the team passed me on the bike course; each one of them saying “hi” as they hurtled past me.   I tried to congratulate myself for doing well on the swim and to just be OK with the fact that I am weaker on biking and running.

The bike ride was a very straight forward out and back course with relatively easy hills compared to my hilly home state.  The only negatives were the few goats that ran out into the road and the strong head wind on the ride back.    The views were spectacular and I especially enjoyed seeing the Anaeho’omalu Bay on the ride back to Waikoloa.   At the turn around, I decided to get off my bike for a few minutes to drink water — a move I might not have had to make if I’d actually done enough bike training ahead of time.    Upon passing the 20 mile mark, I cannot tell you the sense of euphoria I felt as I approached the entrance to the road back to transition.  With one mile to go,  I had made it without a flat tire, without dying of exhaustion, without falling — I was almost to the final leg of the race!!!!!

As I approached the transition area, I hit a speed bump a little too fast and all the stuff in my stem bag exploded out onto the road.   This  mishap took a few minutes to recoup from but did not compare to the inevitable deflation I felt as I got back on my bike and faced the stream of competitors packed up and heading back to their rooms and cars after completing the race.    Uggh!!!   “It’s OK”, I had to tell myself, “they started earlier than me and besides, I am here to have a good time, not win!”.

Whew!!   I got off my bike and ran to my spot, peeled off my helmet and bike shoes and quickly, changed my shirt, ate the other half of my sandwich, tied my running shoes and dashed off to the run start.    By this time, the teen volunteers staffing the run zone were busy texting, socializing and unaware of us stragglers heading out.   I had to stop and shout for directions.   “Which way?   Hey, which way is the run course?”   Hmmm….being near the back of the pack does have it disadvantages!   I was finally pointed to a path across the lava field adjacent to the transition area.

Hot Run – 10k

I could tell right away that the day was heating up and this run was going to be a hot one.   After so many training runs during winter conditions, I wasn’t going to complain a second about finally being able to wear shorts and a sleeveless top.   Thankfully, the route was well staffed with water stations and abundant bags of ice which I positioned at the back of my neck or down the front.   About two miles in, I ran past the aid station where my husband Dave was working and briefly said “hi” as I slogged past.   As I proceeded, I saw many of the teammates who had passed me on the bike, heading back on the run course toward the final leg of the race along the shore.   Such is life!

Finish Line on the Beach (!)

Our coach had warned us to try to pick up our pace earlier on the run since the final section along a narrow dirt path just above the rocky shore followed by a trail of chunky lava rocks would necessitate a much slower speed — walking for me!  It was a hot slow journey but lovely, nonetheless.  Halfway through the run, I was so happy to have made it this far and still feeling pretty good.   As I ran past our wonderful coach at about mile 5, all I could say was “I’m getting hungry!”   The last mile seemed to take forever — especially the final 100 yard dash (?!) in deep sand.   I crossed the finish line, stumbled toward cold water and the shiny medal.   After that, I searched for sustenance, grabbing some cookies and fruit and then, headed to the shore for a quick dunk to cool off.

The water was miraculously cool.   After hoisting myself onto the beach, I sat in a stupor on the sand for about 10 minutes.  I noticed someone like me (in a sweaty tri suit) with a plate of food and realized that there was some real food for us; not just cookies and fruit!   I mustered the energy to get up, search out the buffet and gratefully, loaded up with a burger, chips, fruits, coleslaw and more.   I found another team mate and together, we parked our weary bodies in a shady spot to eat and recap the race.   Later on, my husband appeared to finish off what I couldn’t eat and wait in the line for beer.   Sitting about 20 feet away was a group of other Team Sally members, including Sally, Todd and their daughter, Hannah, I wanted to go over to congratulate them and take photos but once seated, I was immobile for almost an hour.  The toughest part of such a big athletic endeavor often comes after crossing the finish line. The getting up, the trudging back to transition to collect one’s bike and gear and then, getting back to home base all seemed improbable after over four hours on the race course.

The Icing on the Cake


While Dave waited in the long food line at the Kona Brewing Co beer tent, I decided to take one last dip.   As I waded in, I heard a voice over my shoulder say “Hey, you passed me on the bike course!”   I turned putting my hands up and shook my head, “not me!”   The real truth is that everyone had passed me on the bike course.    But as I looked up, my eyes fell upon the most handsome shirtless man in the race – God’s gift – looking straight me.   “No, you passed me!” he said, “Some of you gals are so fast!”.   No way, I thought.  I took a deep breath and just decided to go with it and enjoy the moment.   We chatted about his hopes to do an Ironman in Sydney, his 18 year old daughter going to USC and my plans to do a half marathon with my sister.   As we turned to say goodbye, we shook hands and exchanged names.   His name was Murray.  Thanks Murray for that undeserved compliment — it was almost as good as earning the Lavaman medal.  A nice ending to a long, fun day.


Stay tuned for a recap of my second Lavaman in March 2018!

April 2016

Making Hoops

Making Hoops

You’d think making hoops for hoop houses (aka mini greenhouses) would be easy but initially, they are not.   I bought a hoop bender several years ago from Johnny’s Seeds and made about 30 hoops for my garden and to sell to other gardeners.   Fast forward two years and I’ve sold all my hoops and need some more for my community garden and the one I run at our church.

My garden partner Susan and I finally got together to accomplish this task and once we got all our materials together — a pack of 10 ft long 1/2 inch electrical conduit, a work table with the hoop bender attached, tape measure, sharpie and work gloves, we realized that we needed a refresher.   We watched the video on Johnny’s website several times and logged onto YouTube to watch a few more.   We tested out the directions and had a few false starts.   How hard can it to create 4 foot wide hoops to fit over a 4 X 4 or 4 X 8 raised bed?

Here’s what we learned:

  • Mark each tube 16 inches from both ends and in the middle
  • Insert the tube into the metal sleeve at the end of the hoop bender and line up with the 16 inch mark
  • Bend the tube along the curve and then, line the middle mark up with the middle screw and bend along the curve
  • Take the tube out and repeat on the other side — line up at the 16 inch and middle mark
  • Measure the distance between the two ends to make sure they are just over 48 inches apart and try out in the raised bed to make sure it works
  • Repeat

If you have a big garden, its worth it to make your own hoops.   I bought the bender on sale for about $45 and the electrical conduit is about $2.50 a tube at Home Depot.  There are always fellow gardeners who want hoops so you can make extra to share.   Once we figured out the right method, it took us 15 minutes to bend ten hoops.

Another relevant article:

Extending the Season with Hoop Houses

2017 Harvest Sale at Rosedale Community Garden, Denver, CO — September 23, 2017

2017 Harvest Sale at Rosedale Community Garden, Denver, CO — September 23, 2017

The Rosedale Community Garden Harvest Sale is on Saturday, September 23, 2017 from 9 am to 1 pm.   Featured at the sale will be organic vegetables, heirloom garlic and herbs grown in the community garden.   Fresh cut flowers, homemade jams and jellies, bakery, roasted kale chips and gently used garden books and supplies will also be for sale.

Rosedale Community Garden is one of the largest and oldest community gardens in Denver with over 100 plots.   It is located on Logan Street just south of Iliff Street and across from Harvard Gulch Recreation Center.

Late Summer Produce and Planting in The Donation Garden — August 6

Late Summer Produce and Planting in The Donation Garden — August 6



In 2015, I helped start a donation garden at our family church in Littleton, CO and three summers later, the garden is still growing strong.   We donated over 400 pounds of organic vegetables in years one and two and hope to again this year.  The primary benefactor of the produce we grow is Sheridan Food Pantry.  Each Wednesday, we harvest, weigh and record the harvest before volunteers pick it up for delivery to the food pantry.

20664554_10212084087290872_4994398325057015282_nWith eight raised beds, several community plots and 30 X 30 square feet of plot space to plant, the garden is fairly large.  This year, my key partner in the project moved on to another area of ministry so I’ve been managing this project  practically on my own.  But despite her loss, I remain committed to the project and am excited for another banner year of harvests.   Stepping Stones, a center for adults with special needs has reached out to volunteer in the garden — and their help has been great.    My husband, boys and several friends have also chipped in to water and plant.  Next season, I hope to recruit more volunteers and increase the engagement of the church community as a whole.

20638649_10212084080730708_7954302197931968392_nAs with many gardens, some of the seeds planted did not come up and now that the spring crops have been harvested, there is abundant space for fall crops.   This week, I worked to prep the available space and devoted several hours to planting carrots, beets, cabbage, broccoli, beans, peas, and more.    The summer crops are producing well now and I’ve been harvesting summer squash, zucchini, squash, peppers, cucumbers, herbs and more.  Green tomatoes are growing on the vine, little green pumpkins are hiding beneath large leaves, miniature beans are appearing and the beets and carrots are almost ready to pick.

When the seeds come up weeks after planting in the smooth turned soil, it always seems miraculous to me.   Its always a joy when a thicket of green leafy vegetables emerges.   The hard work has paid off and our garden is thriving!



Garden Envy

Garden Envy

In my travels, I visit gardens of all shapes and sizes and take tons of photos.  Always excited to visit my friends’ gardens, attend garden tours and visit local botanical gardens,  I just love to pick up new ideas and think about how I might apply new designs or planting combinations in my own gardens.   I am often as envious as I am inspired.  Here is a collection of some of the gardening ideas I admire:


Teri’s tomatoes were protected from early season hail under the hoops. They are so tall and healthy.



Dale’s potted tomatoes and trellised vegetables. Its a marvel what he accomplishes in a side yard.


My neighbors at Rosedale in 2014, Diane and Johanna Montague, had such a perfectly orderly spring garden. Beautiful!


Christine’s garden was already chock full of produce in late May – garlic, kale, berries, onions, greens, herbs. I loved how she used every square inch and had seedlings growing in egg cartons ready for hot season crops. Easthampton, MA



At Nate and Ashley’s 2013 wedding in New Richmond, WI, the reception was held at a local farm. The little garden next to the house was surrounded by flowers and very organic in it design.


My friend Mary’s squashes were trellised on these cool wooden structures. Hartland, WI. July 2017


Centennial Gardens, University of Wisconsin, Madison. I love the order of this planter although I am realistic enough to know that my plants won’t conform to such order.



I love the idea of a garden right outside the front door. The log Adirondack chairs, prayer flags and hollyhocks in the background all create a lovely vignette. Steamboat Springs Garden Tour, 2013.


Spring Garden with lots of space to grow up. Spinach in the foreground with tomatoes in wall of water. Ute Trails Garden, May 2017


The Quest for the Perfect Tomato: The Maglia Rose

The Quest for the Perfect Tomato:  The Maglia Rose


Many passionate gardeners, including myself, propagate a variety of seedlings in early spring and after weeks or months of careful pampering and re-potting,  we often find ourselves with extra to share.  It was my good fortune that my garden pal Suzanne had extra tomato plants and offered me some  — four coffee cups containing three or more leggy 3 ft tall tomato plants which she called “Ana’s Tomatoes”.   When I asked her why, she said that they had come from a tomato I had given her last fall.   Of course, I remembered the exchange but also had forgotten the name of the tomato.

IMG_9750I recalled the box of sweet golf ball sized red and green streaked cherry tomatoes Katherine had brought to the seed exchange last fall.   I messaged her and Katherine reminded me that the tomatoes were called “Maglia Rose” after the mottled pink jersey worn by the lead racer in the Tour d’Italia.   Her husband had read about this variety in a newspaper article discussing research and rankings of heirloom tomatoes.   Ranked number one on the list, the Maglia Rose were considered easy to grow, prolific and resistant to disease.   Phil ordered seeds and has successfully grown the Magia Rose for several years.

“The Quest for the Perfect Tomato”, Washington Post, 9/15/17.


Katherine and Phil’s crop of Maglia Rose tomatoes are very tall and hardy by late July.

I transplanted the gifted tomato plants into earth boxes in my home garden and directly into the soil at my Rosedale Community Garden.   They were a little gangly so I propped them up with some red sumac branches from my winter pots.  So far, the plants are  thriving and full of little green tomatoes.   I see a large  harvest of Maglia Rose tomatoes in my future.

Description of the Maglia Rose:

  • Short, semi-determinate vines are good for pots and containers
  • Ready about 55 days after transplanting
  • The vines can be left to sprawl and do not need to be stakes.
  • Fruits prolifically
  • Pick tomatoes while they are light pink, which is the stage when peak flavor occurs


Planning My Fall Garden

Planning My Fall Garden


After years of planting a vegetable garden, I finally learned that one can plant continuously throughout the season.   By mid-July, garlic, peas, and spring crops have been harvested leaving room in my garden.    Planting more seeds will keep the weeds at bay and provide more crops for an autumn harvest.   Cooler autumn days are a mere month away,  so its time to gather seeds and make a plan to get those crops in while the days are longer and the temps are warm.   This method of following a harvested crop with another is known as succession and/or seasonal planting.

The following is a list of some of the crops I’ve successfully planted in late July/early August:

  • Arugula, Beans, Beets, Broccoli, Cabbage, Carrots, Kale, Kohlrabi, Lettuce, Mesclun, Pak Choy, Spinach, Swiss Chard, Peas

Crops planted in late July are taking off by late August — beans, cabbage, beets, kale.


There are more options including curly parsley, claytonia, turnips, mizuna, radish, endive, leeks and mache.   For a successful late fall harvest, you need to time your cold-season crops properly.   They should be planted when the weather is still warm — in late summer or early autumn — and while there is still more than 10 hours of sunlight per day.     Cold-season crops should be almost mature by the time the cold weather finally arrives in late autumn.   Protecting the vegetables with a season extender like a cold frame or hoop tunnel will enable them to hold on through the winter.





Getting the cold frame ready for late summer planting of cold crops.

Here are some examples of fall crops planted from locally purchased seeds:

Scarlet Nantes Carrot

  • Days to germination:  12-18 days
  • Days to maturity:  65-75
  • Plant dates:   August 1-31
  • Harvest date:  October 10-November 15

Early Vienna White Kohlrabi

  • Days to germination:  6-12 days
  • Days to maturity:  58 days
  • Plant dates:  August 10-September 10
  • Harvest date:  October 15-November 15

Chinese Cabbage – Pak Choi

  • Days to germination:  5-7 days
  • Days to maturity:  50 days
  • Plant dates:  August 10-September 10
  • Harvest dates:  October 5-November 5

Red Acre Cabbage

  • Days to germination:  7-12 days
  • Days to maturity:  65 days
  • Plant dates:  August 1-5
  • Harvest dates:   October 6-15

Ruby Queen Beets

  • Days to germination:  10-14 days
  • Days to maturity:  55 days
  • Plant dates:   August 1-15
  • Harvest dates:  October 5-15

When its time to start,  I gather my supplies, clean up the planting area and add compost if needed.   I set aside a day in late July/early August to plant seeds.  If I have time, I’ll do a second planting a week or two later.   I make sure to map out my crops on paper and mark the rows well so I can see what’s coming up.


My friend Jen helped me plant carrots, beets, lettuce, kohlrabi, cabbage and more.. August 4, 2017.

This last round of crops is awesome but can be a challenge to process with the avalanche of tomatoes, peppers and other warm season crops that pile up just after the first frost — late September to late October in Denver.   Make sure to set aside time for cooking and preserving in September and October.  I often invite friends over to preserve together to make it more fun.  The investment in time will be worth it.   The planting is easy and  you grow more than you can eat or preserve, share the surplus with friends or donate to the local food bank.

I challenge you to plant a fall garden and you’ll be happy with the results!


The broccoli in the raised bed survived the frost and we harvested into November.




A Tour and a Taste at Tabal Chocolate

A Tour and a Taste at Tabal Chocolate


During my recent visit home to Wisconsin, I had the opportunity to visit Tabal Chocolate, a business owned by my high school friend, Dan Bieser.  For nearly five years, I’ve followed Dan’s journey of sourcing cacao beans from Bolivia, the Dominican Republic, Peru and Nicaragua for use in making his own custom chocolate all the way to the opening his first shop in our hometown of Wauwatosa earlier this year.   All through the miracle of our Facebook friendship!   He told me that when searching for a name for his business, he discovered the Mayan word “tabal” meaning relationship.  He thought it perfectly expressed what he was trying to do with his business.  Eager to check out the new store, I googled the shop and called to see if I could sign up for one of the classes.   Making Truffles was top of the list!  As it turned out, the classes were full but Dan offered to give me a private tour!

The moment I walked in the door of Tabal Chocolate, my senses where overwhelmed by the aroma of rich chocolate.   Closing my eyes, I took a deep breath and remembered the days of my youth when we were treated to the same rich aroma driving past the Ambrosia Chocolate Factory in downtown Milwaukee.   If one could taste chocolate from merely inhaling it, Tabal Chocolate is the place.   Located in the charmingly intimate and walkable village of Wauwatosa Wisconsin, this new shop is a great place to buy locally made chocolate bars, chocolate nibs — the new superfood, gelato, cocoa shell mulch for the garden and delicious desserts created with chocolate made on the premises.

Dan greeted me at the door and introduced me to several of his friendly employees.   I was impressed with the warm inviting decor of the shop.   The space was framed by a marble counter displaying a selection of gelato, pocket candies, warm chocolate churning in a circular dispenser, wooden shelves displaying a variety of chocolate bars, bags of nibs, samples, and comfortable tables both inside and out.   The aromatic space was complemented by the warm employees and awash in sunlight from two floor to ceiling windows looking out on Harwood Avenue.    I was particularly interested in the operation going on behind the glass window at the back of the store.   Dan invited me into this production room, showed me how the cacao beans were ground and spooned out a sample of chocolate from each machine.   Sweet!

We then headed down to the basement where Dave showed me how the chocolate was  tempered and later, poured into molds.   At a counter nearby, a young employee was busy wrapping finished bars in gold foil and then, affixing an outer layer of paper labels.   It was a thrill to peek into the storage room which smelled more heavenly than the threshold above.   Imagine being accidentally locked in this room?   A sweet debacle!!   Stacks of large chocolate bars lined the shelves and Dan let me select a few discounted seconds to buy.

affrogatoBack upstairs, I selected a few more items to buy and accepted Dan’s invitation to sample their signature dessert — the Affrogato.   He told me that the parents of a friend from Italy created this dessert for their business years ago and it was very popular.   Their daughter now makes the gelato featured in the shop.   I selected hazelnut gelato which Dan topped with fresh brewed espresso, warm melted dark chocolate and fresh whipped cream.   Heavenly doesn’t even begin to touch how uniquely delicious the affrogato was.   What could be better than a mix a cold, warm, chocolate, and cool whipped cream?!   A dessert for a celebration, made to impress a date or revive difficult day?

During my visit, I visited Tabal Chocolate twice and told everyone I encountered to put it on their list.   From my mother’s hospital bed, she asked if I could bring her some cards for her to share with her friends.   Once she’s better, I am sure she will be visiting as I will be when I return to Wisconsin.   Next time, I’ll be sure to sign up for a class in advance so I don’t miss out.   Great job Dan — Tabal Chocolate is the best!


Savoring my salted dark chocolate Bolivian bar one square at a time.