Adult Workshop (Online) - Container Gardening with Master Gardener James Spears

Our Guest Speaker: JAMES SPEARS - Qualified Master Gardener from Vancouver

Workshop Outline: Vegetables don’t grow just anywhere.  They need the right conditions with some help from vegetable-friendly humans.  Sun, soil, heat, nutrition, and water all in the right quantities make for a healthy crop of fresh produce from May to January.

The bonus for veggie gardeners:  Become a fabulous cook. You know which vegetables are in season, and you can pick only the freshest.  (and if you know your seasons, you can also shop for the freshest if you run out in your own garden.)

Start from seeds?  Or buy plants at a garden shop? How much sun do you need? Hint: most of the time, lots!  What about bugs and pests?  Hint: Don’t worry too much. Let bugs have a little bite.  Nutrition is sometimes political: most farmers cannot afford to go fully organic, but home gardeners have the luxury of spoiling their veggies with organic nutrients.

About our guest speaker:

James loves talking about veggies. Like many gardeners, after 40–plus years of gardening, he finds it difficult to not talk about veggies.

James has a  background that includes teaching multimedia and photography at two universities.  He was also a newspaper columnist in the 1970s, had a CBC radio spot as a movie critic for two years, and as a lawyer, he taught or led roughly 50 legal education events. After retiring from law, he is happily speaking about vegetable gardening.

James reports that he has harvested insufficient amounts of Spanish saffron, wasabi and olives from his 33-foot wide Kitsilano garden.

But he is happy to boast about an abundance of mint, arugula, kiwifruit, runner beans, peas, lovage, Jerusalem artichoke, plain old artichoke, cabbage, figs, chives, yellow beans, tomatoes, onions, chard, lettuce, daikon, peppers, grapes, Italian parsley, mizuna and mibuna greens, dill, garlic and regular chives, winter savoury, thyme, myrtle, potatoes, eggplant, leek, radish, Brussels sprouts, carrot, garlic, beet, cuke and zuchinni, French and dry-style beans, winter (or perennial) arugula, kale, leeks, cilantro, wild celery (par-cel), raspberries, sorrel, salad burnet, rue, red sage, blue sage, pineapple sage, rosemary, curry plant, chives, nasturtium flowers (to eat) and seeds (to pickle), oregano, marjoram, Cuban oregano, and a few herbs or veggies that he has forgotten. He eats ripe tomatoes in early June (from a hoop enclosure). 

And he grew corn, many *ears ago, on a Langley acre, where he persuaded his wife to marry him, serving her popcorn from his garden

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