About
First Harvest, 5/17/09
Arugula 5/6/09
Brussel's Sprouts 5/6/09
The Murray Hill Row-by-Row Project is a 21 member lawn-share CSA. Members give up a section of their lawn or yard – anywhere from50 to 150 square feet.
Each member is responsible to being my eyes and hands on-site; they are committed to watering when needed and letting me know if the plants are showing signs of stress.
My responsibilities are as follows: I organize what each members is growing and how much of each veggie they should grow; I create the season calenar; I select seeds; I start seedlings indoors(when appropriate); I help or completely prepare the plot for the vegetables; I help the members plant the the seeds or seedlings; I harvest and distribute the crops; I plan social/community events; I maintain the website; I address ALL problems and deal with ANY difficulties.
That’s about it
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Please contact me at eatoomey@gmail.com with any questions!
Murray Hill Row-by-Row Project 
This is an amazing project . I am delighted to be a small part of the process.
Maybe one day we’ll cut down enough trees and we’lll be able to grow something in our own yards too! Gotsta keep the dream alive!
Keep up the good work. I wish I could participate.
What a fantastic idea! This will be my second year with a veggie garden, and I plan on expanding both the area and the selection.
I am a resident of Park Place and I would love to participate! Is that possible???
Barbara
Swiss chard here(Liz) thoroughly enjoyed meeting everyone today. thanks for all the great food. Someone left a lovely American doll in her carrier. She will be safe here until she is claimed
Go Swiss Chard ! Beet Broccoli. ( i really don’t carrot at all. Lettuce see what happens. Corny aye?)
Thanks Liz for hosting our Row-by-row get together! Here is the recipe for the Avacado Corn Relish Dish I brought:
1/2 cup olive oil (I usually use a bit less)
4 cups (one 16-oz bag fronzen corn) or 5 ears fresh corn
1 tsp salt or to taste
3/4 tsp freshly ground pepper
1 large red bell pepper
2 avacados, peeled and seeded and diced
4 poblan chilies, roasted or small jar of chopped green chilies ( Inever find either of tese and they are not missed
4 scallions, sliced thin, both white and green parts
1/2 cup red wine vinegar
Plus I add a can of drained black beans for color and more heartyness as a side dish (be sure to rinse so keep salad from turning dark.
heat the oil in a skillet over medium heat and add corn, salt and pepper for about 5 minutes or so.
In a separate bowl add red vine vinegar and add to it the corn, add drained black beans and finally diced avacados. Do not add avacados if you plan to store in the refridgerator for a few hours as they can get mushy. You can make this 2 – 3 days in advance except the avacados again should be added just before serving.