The plantable space available to Martha and me near our apartment is limited  to a 8×20″ window planter in which we raise a jumble of herbs every summer and fall (last year we also tried small pots with tomatoes on other windowsills, but they jumped to their death in a windstorm). This is hardly enough dirt time to satisfy a couple of hip young urbanites such as ourselves. Happily, Common Roots Café stepped in — this year and last — with the opportunity to help plant and maintain the beautiful garden located behind their restaurant. And so it was last night that I donned my nearest imitation of farmer clothes and dug in the dirt, mixing fresh compost into the old soil and planting the plugs and seeds that will grow into Common Roots’ bountiful summer garden.

Normally, I might express a little cynicism about volunteering for a for-profit business, but Common Roots is a great asset to our neighborhood and city, and in springtime I’m so desperate to garden that I’d practically pay for the pleasure. Besides, the array of spreads and veggies provided for volunteer snacking privileges is more than worth the price of admission (that price being getting your hands a little dirty).

If last year is any indication, there should be many more opportunities to help out with the Common Roots Garden. We usually find out about the opportunities on Twitter. (You can also follow marthaandtom.)

We’ve enjoyed an unusually mild March with no snow fall—something that hasn’t occurred in Minnesota since 1878. Tom and I have been taking advantage of the weather with bike rides, after dinner walks, patio happy hours, and Bell’s Oberon (released this week!). The coming of spring has another thing on our minds as well: the opening of the Midtown Farmers Market on May 1. On the home farming front, Tom wanted to start the herb [window] garden, but it turns out, in spite of the glorious weather, herb plants won’t be available in gardening stores till late April. Try telling that to our chives, who have valiantly pushed their way up from parched soil to herald the spring.

If you have a long weekend ahead of you, enjoy it!

After a long hibernation, this morning was my first opportunity to return to work in the Common Roots Garden since the final fall harvest. Danny Schwartzman, owner of Common Roots, was up early to help me and fellow volunteer Elise (pictured below) to get some of the early seeds into the ground.

As you can see in the images here, some of the plants from last year (garlic and lettuces) are already coming back on their own. Other pieces of last year’s harvest also remain. A few frozen beets with their bright flesh stuck out from the now-thawed earth, leftover dried bean-pods spilled their contents, and turnips littered the freshly turned soil.

Today’s work went toward planting peas, spinach, arugula, and radishes and re-stringing the twine surrounding the planted beds both to help us know where we’d already planted seeds and to prevent others from walking over the beds. Danny took care of spreading fertilizer over the planted areas, using a liquid sourced naturally from worms fed on coffee grounds.

In its second year, the Common Roots Garden is still in need of volunteers for mulching, planting, and weeding throughout the season. If you lent a hand last year and would like to return again or if you’re looking for a new volunteer opportunity, contact the café at info (at) commonrootscafe (dot) com.

As I’ll be stuck at work this afternoon, I decided to volunteer on my own this morning to get started on what Common Roots is calling the final harvest. Details below.

It’s been a great season for the Common Roots garden. The garden has already provided 1300 pounds of produce! Frost is predicted soon, so TODAY between 2:30 and 5:30 Common Roots will be harvesting most of what’s left, planting the boulevard strip on Aldrich Ave, and doing some weeding.

Danny would be happy to have as many hands as possible. If you’re interested in helping out, follow Common Roots on Twitter and give a tweet that you’d like to lend a hand, or email info (at) commonrootscafe (dot) com.

Common Roots Cafe
2558 Lyndale Ave S
Minneapolis, MN 55405
(612) 871-2360

Update: “today” above refers to Thursday, October 8, 2009. If you are interested in volunteering in the future, feel free to contact the address mentioned.

The worst part about living an apartment is that we can’t garden (the best part is never having to mow a lawn or shovel a driveway). Sure, we can put a box or pot in the window that will yield a pepper or a little bundle of herbs, but it’s nothing compared to what even the smallest yard will produce with modest effort. Luckily, at this time of year our home-owning friends are starting to get overwhelmed by the bounty of their gardens — a combination of guilt in wasting a single hard-won veggie and the feeling that if one eats another eggplant that’s it for them — and Tom and I can swoop in to reap the benefits save the day. And so it was that Friday after work Tom and I raided my friend Alan’s garden while Alan was away at work and his dogs safely locked up inside the house.

Alan grows long, thin Japanese cucumbers, a variety of tomatoes, and many other types of vegetables and herbs. Along the side of his house he’s created a system of trusses to support a high density of tomatoes and peppers, using strings and posts to support the plants. In the back, he has another garden along the fence where cucumbers share space with onions, celery, beets, greens, and more. Looking at it all we were amazed with what can be grown in a well-planned, small space.

Not wanting to take more than our share (though Alan would certainly have encouraged more on us had he been there), we gathered a bowlful of black cherry tomatoes, three cucumbers, and a sampling of tiny peppers and basil. Tom put together a Greek salad with the cucumbers and tomatoes — and mint and oregano from our own window box. Thanks Alan!

For the salad, combine the following in a large bowl:

• Cherry tomatoes, halved
• Cucumbers, peeled and sliced
• Greek Feta cheese, crumbled by hand
• 1 large shallot, sliced
• 2 sprigs fresh mint, finely chopped
• 2 sprigs fresh oregano, finely chopped

For the dressing:

• Juice of 1 lemon
• 3 tablespoons olive oil
• 1/2 teaspoon sumac
• Salt and fresh ground pepper to taste

Whisk the dressing and taste for seasoning. Pour over the salad and toss.