The ABCD’s of ...

In an election year where we’ve all been tearing each other apart for our differences, I’d like to take a moment to reflect on the collective goodness that has quietly gone about its business amid the noise. PGP was about three years old before I learned of the very fitting term...

Ask the Butcher: Tur...

Mark Holzkopf, owner of Holzkopf’s Meat Market in Edgewater, is one of our favorite sources for tips on cooking meat–and was one of our sponsors for our first Harvest Feast (we’re still dreaming about that scallion pancake with Mark’s smoked turkey!). With Thanksgiving...

We’re Ready to...

Only a few tickets remain! Buy your ticket now to join us for our first Underground Harvest Feast on November 10 to celebrate what we’ve grown this year in our gardens and in our community! This special collaboration dinner between Chef Fresh, PGP’s Resident Chef, and Chef Alvin Yu, PGP board...

Indoor Herb Care ...

After the past few frosty weeks, fresh herbs on the windowsill are a welcome sight in the home of a gardener with an itchy green thumb. Whether you’ve transplanted them from your garden or are eyeing some at the grocery store, we have a few tips for you to keep them in the best shape...

Sneak Peek of HomeGr...

Fall is time for harvest–buy your ticket now to join us for our first Underground Harvest Feast to celebrate what we’ve grown this year in our gardens and in our community! This special collaboration dinner between Chef Fresh, PGP’s Resident Chef, and Chef Alvin Yu, PGP board member and owner...

The Magic of Mulch

It’s difficult to understand the importance of mulch, or even how to properly use it, when there are so many bad examples around our city. When parkway trees have mulch volcanos piled close to the trunk, or urban farms are growing vegetables in bare soil, it’s hard to know what...

Growing to Give to C...

Grow2Give is Peterson Garden Project’s program for growing fresh, organic produce for food pantries and nutrition programs. We dedicate at least 5% of the beds at each garden to Grow2Give. Care for Real in the Edgewater neighborhood of Chicago has been a long-time partner for the program,...

Putting the Garden t...

With just a few weeks left in the Chicagoland growing season, October is the month where you’ll want to monitor the weather fairly closely, as we approach the first frost. The first frost is usually a “light frost”, where nighttime temperatures are between 32F and 28F. At...

Growing Garlic

One of the biggest mistakes gardeners make is planting their garlic too early! In our climate, garlic will grow best when planted in the fall, before the ground freezes, but not so early that the garlic actually sprouts before the first frost. The goal is to have the garlic clove produce...

Simple Pickles

Want to learn to make your own pickles? Sign up for the Oct. 20 class at the Community Cooking School! I grew up hating pickles. I usually encountered them on a burger plate, their juice making my once-crispy fries soggy and pickle-flavored, and their seemingly unnatural bendiness was...

Harvesting Potatoes

Potatoes are one of those vegetables that seem so plain and cheap…so why allot precious garden space to growing them? Not only are there many more different varieties of potatoes that what we see in the grocery store, but potatoes are also incredibly satisfying because they are so easy...

Grow2Give

At this time of year, we often think of what we are thankful for, and give to others in need. With many food pantries and soup kitchens relying on donations or cheaply purchased leftover or unwanted food, fresh fruits and vegetables are a rare sight among staples like canned beans, rice and...

Join Us for 30 Days ...

The weather may be getting chilly, but we’re warming up for 2017 programs and scholarships! Join us October 15 to November 15 for team-building, volunteering and community engagement as we work towards our mission to recruit, educate and inspire everyone to grow and cook their own food! There...

Goodbye Lindsay, Hel...

In case you haven’t heard, our beloved Lindsay Shepherd is leaving PGP at the end of August for new adventures in New York City, and we’re welcoming long-time volunteer Christina Bello as the new program manager for the Community Cooking School. They each wanted to share some...

Harvesting Scallions...

Scallions Depending on the species, scallions may be simply young onions harvested before the bulb begins to form or they may be bunching onions, which are closely related to onions, but do not go on to form a bulb when mature. Although when to harvest depends on the farmer’s or...

Tomato POW(d)ER!

Tomato Preservation: Easy Homemade Tomato Powder Running out of ways to preserve your tomatoes? Canning and freezing are good options, but can take up space in your cabinet or freezer that you may not have this late in the season. Another easy way to bottle the fresh garden flavor...

About Eggplant

Eggplant is a heat-loving crop native to India, and comes in many shapes, sizes, and colors. Some 18th-century European varieties were yellow or white and resembled goose or hen’s eggs, hence the name “eggplant”. Eggplant is widely used in cooking, most notably as an important...

Squash those bugs!

Squash bugs are here, and if you haven’t seen the damage the adult’s toxic saliva can do to your squash and zucchini plants yet, you may have noticed their brown jewel-like eggs under the leaves. The best thing to do now to prevent widespread damage is to search for and destroy...

A Second Chance for ...

If you were disappointed by your broccoli, cauliflower, or romanesco harvests this spring, good news – you have a second chance this year with a fall crop! While we saw prizewinning heads of broccoli, cauliflower, and cabbage during a wet and cool 2015, 2016’s dry and hot spring...

A sweet way to use h...

Running out of ideas for ways to use your excess herbs? Try making herbal simple syrups! Simply combine 2 parts sugar and 1 part water (example: 2 cups sugar and 1 cup water), and bring just to a boil in a sauce pot. Turn the heat off, and add 2 large handfuls of fresh herbs (just tear the...

Someone’s eati...

Have you noticed big pieces of your plants missing? Those holes are likely evidence of cabbage white butterfly larvae, who love to munch on plants in the brassica family, including kale, collard greens, cabbage, broccoli and cauliflower. The fuzzy green worms blend in with the leaves, and can...

Kale: Harvesting, Co...

Kale is one of the most versatile greens to grow, as it can be used in anything from stews to salads, in chips, and even smoothies! Kale is a member of the brassica family, and can have different flavors depending on what time of year it is harvested. The leaves are mild in spring and early...

Summer Fungi Aren...

Summer weather has begun! While heat and humidity are favorable to growth for many of our favorite summer fruits and vegetables, they are also favorable to many diseases in the garden. The first signs – yellowing leaves, brown streaks, and white fuzzy patches – are easy to ignore...