Tuesday, November 13, 2012

Harvesting Roots and Rooftop Terracing

These roots were harvested from the Permaculture Army house garden in Berkeley November 11, 2012.  Roots can be a bountiful harvest well into the fall with medicinal and nutritive properties.

Roots Risen - Top: Burdock root; Left: Jerusalem Artichoke; Right: Oca


Burdock Root, or Arctium, has a taproot that is eaten as a vegetable.  The immature flower stalks can also be eaten and are harvested in late spring before flowers appear.  Burdock is considered medicinally as a diuretic, diaphoretic, and blood purifying agent.  

Jerusalem Artichoke, knows as Helianthus Tuberosus, is a sunflower species known for its perennial edible root tuber.  Roots can be eaten raw, cooked, or made into pasta.  The plant is a prolific grower and will spread from where it is planted.

Oca, or Oxalis Tuberosa, is a perennial with edible tubers.  The roots are crisp when raw or starchy when cooked.  

All these roots can be harvested in mid-late fall and the Jerusalem Artichoke can be transplanted to new gardens by breaking off and planting a piece of the root beneath the soil.

One root node was brought to the rooftop gardens at Make Harmony Kitchen and Community Center in the Bayview/Hunter's Point district where it was planted with kale starts from the Gill Tract Farm.  The community center is working with others to host a meeting about food justice within the neighborhood Tuesday, November 13th at Boudreaux's Cafe on 3d Street between Revere and Quesada.  The working group plans to bring together projects already happening in the district to increase food sovereignty and community resiliency and start some new initiatives toward greater self-sufficiency and community interdependence.  

A quick way to terrace a sloped roof with repurposed wood, and even the old nails!

Rising Roots and Space Transformers built these terracing platforms on a sloped concrete roof at Make Harmony Kitchen.  The terracing allows for greater even growing surface and the sloped roof drains to a gutter that can be intercepted with water collection barrels to reuse water draining from the planters and to catch rain water that falls on the roof.  A cob oven is also in the design phase and will function as a wood-fired oven for baking breads outside of the kitchen.  Cobb is a mixture of sand, clay, straw, and water that is like adobe, resistant to fire, and a great conductor of heat.  




Tuesday, September 25, 2012

Check out this page on how to turn a pallet into a vertical garden!

http://lifeonthebalcony.com/how-to-turn-a-pallet-into-a-garden/


Sunday, February 19, 2012

Travel and land-based education

Rising Roots Design spent the summer of 2011 establishing a native perennial forest garden at Prospect Rock Permaculture, in Johnson VT.  This 40-acre farm and educational center is an alluvial floodplain along the Lamoille River, and the purpose of this project was to establish perennial root systems along the river edge to reduce soil loss and control erosion, while encouraging successional regrowth of a forest ecology.  Hundreds of useful and edible shrubs and trees were planted, including Sugar and Silver Maples, Bur Oak, Chestnut, Hazelnut, Black Locust, Red, White, and Italian Alders, Hawthorn, Gooseberry, High and Low bush Blueberry, Hardy Kiwis, Beach Plums, and more.

For pictures of this project, as well as the yurt-raising and construction, check out and like our facebook page!  Rising Roots Design


Rising Roots also traveled to various music and arts festivals around the northeast to discuss event sustainability, set up compost and recycling centers, and teach workshops on composting and wild useful plant identification.  It was an educational blast! Check out more information and photos through links below!
Liberate VT, music, arts, and yoga festival
The Big Up 2011, Ghent NY