- [Man] And I'm just gonna go through in the back yard.
(upbeat music)
This is called anthocyanins.
It's the same pigment that's in beets.
It's usually protection
against either extreme heat or extreme cold.
Our experience with computers and spreadsheets.
And email. - Right, right.
- I thought, okay, let's just put
everything I know about gardens together.
Just tried to put everything I knew
on each page.
Beautiful day working in all this green space
the gardens are doing well.
Just a lot of fun.
- Yeah, exactly.
- That is what we do for a living!
- Good Morning.
Nori Evoy here from anguilla-beaches.com and this is Yuki.
Today we are going to talk to Steve and Pat
who own the website grow-it-organically.com.
They are two people who are super passionate about
organic gardens, organic eating, organic living.
They've always been into gardening.
Steve actually taught about organic gardens at Stanford
and he and Pat have their own business
where they plant and create gardens,
organic gardens,
for people around the Bay Area.
Their website is a place from them to put
all of their knowledge.
Their Instagram is really, really big,
and one of the cool parts about their story
is that once they retire from doing the physical aspects,
their website will be their full-time gig.
Their plan is to travel around the U.S.
in an R.V. renovated with its own gardens,
using the website to connect with people
all over the country who also have a passion
for organic gardening.
It's going to be really really fun to go meet with them
and chat with them about Instagram and photos
and how to grow your business.
- Organically.
- Organically!
Let's go meet Steve and Pat!
- [Nori] Blackberries!
Mmmmmmm.
Alright, so we're here with Steve...
- Oh!
- [Nori] Okay, I'm gonna sound like this.
- Okay!
- Okay so we're here with Steve and Pat.
- [Nori] You're going to show us to the garden right?
- Yep!
- [Nori] So let's go take a look!
- This is the waives and orphans bed.
- [Steve] It's the last bed that we put in.
It's all the seedlings we had left over.
This bed will look like this.
- [Nori] Wow.
- Lots of salad!
- [Nori] (laughing)
- [Nori] This is like, butter lettuce?
- Yeah, this is Skyphos,
it's a red butter lettuce.
- [Steve] This is a summer bib, romaine is in the back,
and then there is a Butter-Romaine cross in the very back.
- [Steve] So these are the Hatch Green Chiles.
You go to Santa Fe, this is what they use.
These are the relleno chiles.
- [Nori] Oh wow, that's really big.
- [Steve] That's the Ancho Magnifico
This one is kind of a fun pepper,
it's Satan's Kiss.
- [Nori] That's so cute, I like the name too.
- [Steve] Yeah, they turn red.
It starts out like a sweet bell pepper,
and then the heat builds and then the heat builds.
- 350 tomato plants--
- [Nori] Oh my gosh! - in all of our gardens.
- Probably 30 varieties.
- This year we did 44.
- [Nori] I didn't even know there was 44 different types.
- Oh, we'll grow less next year, you know,
cut down--
- [Steve] Well I found all of these great ones.
Uptown Funk.
This one's Rebel Yell.
- [Nori] That's huge!
Look at this one!
This is like, a Halloween!
- [Steve] This is called Lucid Gem
This is a red Furry Boar here.
- [Pat] Kind of furry like a peach!
- [Nori] Is it?
Oh, they kind of are, yeah.
It has a bit of that texture.
- One of my early memories was that first tomato plant
that you plant as a kid.
That was in kindergarten,
and I remember pulling it out of a milk carton,
the smell of it, and, I didn't even like tomatoes.
- [Nori] Really? You didn't even like tomatoes?
- I didn't at that time.
But the next year my grandfather cleared an area for me.
We worked in the biology department at Stanford
for 25 years.
- [Nori] Wow!
- So whenever I would see something in the garden
I'd say okay why is this, what's happening here.
Go up to the mezzanine at lunch time
and pull the entomology journal.
This was before the internet.
- [Nori] You really taught yourself
just out of curiosity and passion.
- Yeah, yeah!
- [Nori] That's amazing. - And paying attention.
- The biggest thing about gardening,
what I tell people, is keep a notebook.
- [Nori] It's getting big!
- Yeah it's respectable at this point!
- [Nori] Didn't you mention that this was something
somebody sent you on Instagram?
- [Steve] Oh the veggie pot? - Yeah!
- Yeah, let's take a look.
It's a wicking bed, system.
In the summer it actually will cool it down a little bit.
In the winter, it'll raise the temperature a little bit.
- [Nori] It sort of regulates it?
- Yeah.
It keeps it more even.
- [Nori] How much do these things cost?
- This one is probably about 500 bucks.
(sound of cash register opening)
- The guy that does the veggie pods for the USA
showed this raised bed next to a veggie pod
and the raised bed had these miserable-looking seedlings
and the veggie pod looked great
and they said, you know, that's not a real test,
because you've got this lid that raises the temperature,
it modulates the temperature.
He direct messaged me and said,
"do you want a veggie pod?"
He Fedexed it! - [Nori] That's so cool!
- It came the next day.
It was great because it came from a piece of criticism
on Instagram.
- I think it was like, 2010.
We'd been working for Stanford for years
and then we got laid off.
I thought, okay, let's just put everything
I know about gardens together.
We would never have even thought to try to do a website.
At that point, without SBI.
- So you guys hadn't built websites before
or anything like that?
- Nothing like that, no.
No, no real experience with that.
Our experience with computers
was spreadsheets and email. - Right, right.
It was straightforward,
step by step, this is how you do it.
I liked the philosophy of it, too,
just try to put out good quality--
- Right, yeah!
- good quality content - It's really organic.
- Yeah.
I took kind of the same approach
when I started doing Instagram.
Okay I'm not gonna play giveaways or games.
- Like the I'll follow you, you follow me thing.
- Yeah, so it's just, okay, I just keep adding content,
trying to put something out there that people want to see.
Things that I would have been
happy to learn-- - Yeah.
As a beginning gardener.
- So you guys started the site
in 2010. - Yeah.
And then, did you, I guess at that point you didn't
have the organic gardening business yet.
- We were just getting going.
- Just getting started.
- The website preceded it.
The website was really good because
it looked polished,
it looked like we knew what we were doing.
'Cause you know, we'd grow plants that are really healthy.
It was kind of a credentialing thing.
We've got working for Stanford,
teaching the locals sustainable agriculture class,
that also helped.
And then word of mouth after that.
- And now it's just
we've gotten more and more efficient
so that we can do more gardens,
but we're sort of at the limit of what we can do.
So we gotta just tell clients
this fall, we really appreciate the vote of confidence,
but please don't recommend us to your friends!
- Yeah!
(laughs)
- [Nori] Okay, so, we are here with Pat
and Steve's somewhere down there.
Pat and Steve are gonna take us on a tour!
Let's go!
That's wild.
Vegetarian doggies?
- [Client] Oh, Hudson, no!
(Nori laughs)
- [Nori] Pretty!
- [Client] I know, aren't they pretty?
- [Nori] That's so pretty!
Do you use this to cook with?
- [Client] All the time, yeah.
And the chives, my boys love them with the eggs.
- [Client] Steve and Pat, they're just so knowledgeable.
Generally when the garden's in full bloom,
I won't buy produce. - Really?
- [Client] Steve's pushed me to use different things,
recommendations.
- But we're always trying new things.
- Yeah.
- These things are from
a seed company in the Pacific Northwest
and it's an heirloom onion that you won't find
anywhere else.
- [Nori] Such a wealth of knowledge!
- I was telling him his knowledge is --
- Well it's --
- It's encyclopedic, it's amazing.
- Now onto garden number two!
(relaxing music)
- [Steve] Pesto, Corey?
- [Corey] Yeah, I just bought pine nuts this week.
- [Pat] These, what you do is,
you gotta keep up with taking the flowering stalks down
and they're still edible.
When you take them off, then they bunch.
- [Corey] They're like a Wikipedia in here.
- Yeah? - Yeah.
- [Nori] These eggplants are really impressive.
- [Steve] See your melons? (laughs)
- [Nori] That's so cool!
Oh, this is the Thai Basil.
- [Steve] Gochugaru chile is going here.
Chiles that they use for making kimchi.
- [Nori] Wow!
These tomatoes!
- [Corey] They're delicious.
- [Steve] That's a lot of fruit.
Some of those will be in my salad tonight.
- Such a great yield,
I mean, 25, 30 square feet or whatever it is
and that's hundreds of pounds of tomatoes.
My friends who garden, none of their gardens look like this.
(laid back music)
- Garden number three on Steve and Pat's tour!
- [Nori] Cool!
- [Client] They almost look like pumpkins.
- [Nori] Yeah!
Oh, strawberries?
This looks like something that I should know the name of.
- [Pat] Kale!
- [Nori] Kale?
(laughs)
- [Pat] This is Dinosaur Lacinto Kale.
(Fun guitar music)
- [Steve] We'll have salads.
I think that should do it.
- These white ones are the ones we usually use.
- [Nori] Oh my gosh!
To eat out of?
- [Steve] Yeah!
We'll have a big, almost full bowl.
- [Pat] Take your pick!
- [Nori] Well, thank you, guys!
Everything from Steve and Pat's garden.
So what kind of different tomatoes are they?
I have the little baby orange ones.
- [Steve] That's an Orange Peru.
- [Nori] Orange Peru?
- [Steve] And that's an Uptown Funk.
- [Nori] Uptown Funk!
What a great name.
What about this one?
It looks like a peach.
- [Steve] That's Lucid Gem.
- [Nori] Lucid Gem. Mmmm.
- [Steve] Yeah and did you get a Cherokee Carbon?
- [Nori] Cherokee carbon?
Maybe I didn't.
Oh, and yellow carrots!
- Next is getting ready for retirement!
- [Pat] See that blanket there?
That's our bedspread for our van.
- These Sprinter vans,
which you can modify,
you know how it's just a shell van?
- Fits that perfectly -- - Yeah.
- You have the freedom to go where you want to go.
- What we'd like to do is scale our gardens back,
we're not gonna take on new clients,
we're not gonna do new installs--
- Yeah.
- It's just gonna be maintaining existing gardens.
And then we're also gonna be able
to work on the website a lot more.
We can do workshops-- - Yeah!
- In different cities.
Put that together through the website.
- And social media.
- Yeah, social media.
And we'd like, do tours. - Yeah.
- Okay, we're gonna be in the Houston area,
if you want us to come over
and troubleshoot your garden.
- Right, that's so cool!
- Pat's been designing all these little folds
and spaces and nooks and crannies.
We've developed this system where you can grow lettuces
in trays, little four inch trays.
We're gonna use that system so we can actually
grow salads on the road.
All the technology's coming together.
- What's next is a van down by the river!
- Yeah, oh my god, that's so funny.
- We really enjoyed having you guys here.
- [Steve] Yeah, this was a lot of fun.
- [Nori] I knew it from when we talked on the phone, too,
I just knew you guys were gonna be so much fun
to hang out with.
We've got to do it again!
- [Pat] We've gotta do it again!
- [Nori] Thank you!
Group hug!
- [Steve] That was fun! - Yeah!
- [Steve] One of the things I want to do
I'm gonna get a bass string,
for the musical properties of a veggie pod!
(Laughs)
(relaxed music)
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