Pest Alert

Pest Alert!
Here’s some info from a gardener, “Be on the lookout for the Mexican Bean Beetle. My green beans were decimated by them. I spent an hour tonight removing them, uprooting my infected plants to drag far far away from the garden. The pupae are about a quarter of an inch to a half inch long, bright yellow with dark spines sticking up on their backs. When they are mature they look like a lady bug and in fact are one of rare bad lady beetle species.”

There is a good  URI link with pictures:

Neighborhood Gardens Cultivate Community

Fal Harvest party and Work Days

Greetings! If you’d like to help with the planning of the Harvest Party, or volunteer to help on the day of the event, email me at: .

Mark your calendars for the date: OCTOBER 22ND 6PM 32 SHELDON ST.

Upcoming Events

  • Growing Fall Crops, a workshop run by the Brown Community Garden, 135 Angell St. Wed. Oct. 7th, 6:30-7:30pm.
  • Fall clean-up/workday Oct. 15th 5:00 – dusk. Come to the garden for an afternoon of clean-up work. We’ll weed the pathways and other general areas. Help sort and organize the tool shed. Attendance will be taken. (All gardeners are required to help out at one spring and one fall work day)
  • Harvest Party and Fundraiser! Thursday, October 22, 6:00-8:00pm. It’s a giant potluck with cider and seltzer provided plus a cash bar. Live music, dancing, silent auction!
  • Final Workday and Garlic Planting: Nov 14th, 5pm-dusk. Get everything cleaned out of your plot and learn what you can put in it over the winter. Gardeners who come will be given garlic cloves to plant in their plot and we’ll also plant them in the terrace!
  • Putting your Beds to Bed for the Winter, a workshop run by the Brown Community Garden, 135 Angell St. Wed. Dec. 2nd 6:30-7:30pm.

Have you thought about what you’d like to donate for the Harvest Party auction? Send your idea to me. On the day of the party please bring your item (or if you cant bring it bring something that describes or represents it).

Keep checkin’ the website for great pics, recipes, resources etc.

Cheers to a fruitful fall,

First Day of Fall

Yesterday was the autumnal equinox, and today is the first full day of fall! It’s a tasty period of transition. We should appreciate those summer fruits now (cherry tomatoes, peppers, husk cherries, and tomatillos!) while also welcoming the hearty harvests that sustain us through colder weather.

The days are going to shorten – so I know I’m planning to spend time in the garden while I still can. Here are our upcoming events:

  • Workshop on Winter Growing: Wednesday October 7, 6:30- 7:30pm, hosted by the Brown Community Garden, 135 Angell St.


  • HARVEST PARTY AND FUNDRAISER, Oct 22, 6pm 32 Sheldon St.

  • End of season workday: date TBA
    We are still accepting donations of produce for Camp St. Ministries. Here’s what we donated a couple weeks ago. Detailed notes of what can be harvested from your plot can be left in the envelope posted to the bulletin board. You can also email Renee:

    Auction Items:
    I still need more auction items from all of you! This is your chance to help out in the fundraiser – the money will go to making our garden a better place. Please email me details about the auction item you can donate ASAP. Remember it can be a service, a gift certificate, a skill you’ll share, something you make, etc. And don’t forget to save the date of our party: 10-22!

    See you at the garden,

Our recently donated produce from the garden.
Our recently donated produce from the garden.


Providence International Potluck and Open Gardens Saturday

Here’s a message from the Community Garden Network Coordinator Erika Rumbley:


Saturday’s forecast looks gorgeous!
See you all for our Open Garden Day & Potluck!

Take a self-guided tour! A dozen of Providence’s most beautiful, community spaces are opening their gates. Take a look at the poster below & pick a few gardens to visit.


After the tour, head over to BRIDGHAM COMMUNITY GARDEN & bring a dish to share! We’re inviting all of Providence’s community gardeners to come together for the first time. The Bridgham Community Garden is at the corner of Westminster Street & Bridgham Street, on the West Side of Providence.

Hosted by the Greater-Providence Community Garden Network & Southside Community Land Trust.
Questions? Call Erika at 273-9419 ext. 30.

Open Garden Day Map
Open Garden Day Map
We hope to see you there. -t

Ginger Watermelon Sorbet, Granita and slushy


Recipe: Watermelon Ginger Sorbet and Granita

Summary: Ginger Watermelon Sorbet or Granita is one of the easiest and most refreshing desserts of Summer or any season. You can make the sorbet in your ice cream maker or make a simple granita using a casserole dish, your freezer and a fork. Or you can just add ice and make a super refreshing slushy in the blender.


  • Watermelon – roughly half a watermelon or so, cubed into 1-inch cubes including a little of the white portion of rind.
  • Lemon – juice of 1 whole lemon
  • Sugar – 1/4 to 2/3 of a cup depending on your sweettooth
  • Fresh Ginger – 1 teaspoon peeled freshly grated ginger including juice.


  1. This recipe is easily adaptable to your taste preferences and is very forgiving. All you need is Watermelon, Lemon, Fresh Ginger and sugar. Start with enough watermelon chunks to fill up your blender (usually about 1/2 of a good sized watermelon). I cut the watermelon into fourths and this slice out all of the ripe watermelon, and even a little of the white rind, into chunks. Fill up your blender to the top with the watermelon chunks.
  2. Add the juice of 1 lemon. Add sugar to taste – 1/4 cup to 2/3 of a cup is a good starting point depending on how sweet your watermelon is and your sweet tooth – the sugar can also be omitted if you want to reduce the calories.
  3. Now this is the part that elevates this from a run of the mill watermelon sorbet. Take fresh ginger – peel it and grate roughly 1/2 to 1 teaspoon of ginger including the juice (add more if you like the zing that Ginger adds). Add the grated Ginger to blender and blend vigorously for 5 minutes or more. The long blending time incorporates air into the liquid making for a smoother textured final product.
  4. Now taste – don’t be tempted to add more ginger the first time you make it – once frozen, the ginger flavor becomes more concentrated and more noticeable.
  5. For Sorbet – Transfer to your ice cream and freeze according to directions. Enjoy.
  6. For Granita– This requires no special equipment beyond a blender and your freezer. Pour blended mixture into a wide shallow casserole dish so that the liquid is no deeper than 1-inch. Put into the freezer and stir with a fork every 30 minutes folding the frozen parts into the unfrozen parts. Repeat this process until frozen. This usually takes me between 2-3 hours, but your mileage may vary. Either serve immediately or transfer to another container with lid. Works equally well as a dessert, an amuse bouche or an intermezzo.
  7. For Slushies – Add ice and blend until the desired thickness is reached. Garnish with a fresh mint sprig if available. Experiment often and let me know what works best for you. -Thom

Cooking time (duration): 10

Diet type: Vegetarian

Diet (other): Raw

Meal type: dessert

Culinary tradition: USA (Nouveau)

My rating:4.0 stars

Recipe by on.
Microformatting by hRecipe.