VERTICAL GARDENS

REDUCE BACK STRAIN AND JOINT PAIN

BY NORA HESTON TARTE

Gardening can be such a powerful outlet for stress relief or boosting a bad mood, but as we age the up-and-down and added pressure on hands and knees can become troublesome for joints and even lead to pain that affects daily life. While there are a lot of tools people can utilize to reduce this pain, some seniors may actually forego gardening because It has become too painful. Another option, however, is to create a vertical garden. Vertical gardens can be built from scrap wood or a full kit can be purchased in-store or online. Either way, a vertical garden will keep you off your knees and largely allow you to garden standing up. Vertical gardens

are different than their ground-level counterparts, so before you jump in with both feet, read our tips for helping your vertical garden grow.

THE RIGHT TOOLS

With help, it’s not hard to pull off a vertical garden in your backyard and you have options to consider. Use wood and build planter boxes on a fence to house small plants, herbs, and vegetables; buy pre-fabricated containers such as plastic or wooden tiered raised garden boxes or felt hanging containers to organize your goods in; or put up scaffolding against a wall and create an eye-catching centerpiece that offers more design than functionality. If you don’t have a good fence or wall to work as the support, opt for a stand-alone system. If you get fancy with it, some of these tiered systems even have built-in irrigation, or you can add some yourself.

When choosing your planter, it’s important to consider what you will put in it. Eric Firpo, co-owner of In Season in Stockton, suggests containers that are 8-10 inches deep to house a variety of plants. Eric says the key is using plants that have shallow roots. This includes some flower varietals, lots of herbs, vegetables including spinach, kale, and beets, and even strawberries. Basil can grow really tall, so keep in mind placement of your plants on the different tiers and ensure each one has enough space to thrive. “As in any garden the spacing is… important to think about before planting,” Eric says. “You’ve got to think about how big that plant is going to get and how long the roots are.”

It can be helpful to organize your planters and map out everything you will grow before planting a single seed. If you’re hoping to start a blooming flower bed, select plants with shallow roots that will not grow too tall. The tallest plants should go on the top tier. Or, if you’re focused on an edible garden, buy a felt hanger and plant a variety of herbs used on a regular basis. If you’re using the bounty, you’ll keep cutting the plants down to size.

“You’ve got to think about how big that plant is going to get and how long the roots are,"

Eric Firpo, co-owner of In Season

TREAT IT WELL

A vertical garden, like any container garden, is going to dry out faster and therefore require more watering. Eric says on hot days, you’ll have to water a vertical garden at least every other day, if not daily. A built-in irrigation system, of course, can take some of the work out of a vertical garden. Other necessities include good potting soil and fertilizer. Eric recommends an organic soil with organic fertilizer already mixed it. In addition to drying out quicker, nutrients also leech out faster in a vertical garden. “You want to make sure the fertility of the soil is high so the plants have the opportunity to thrive,” Eric says.

IN SEASON

215 E. Alpine Ave., Stockton (209) 949-2499 Inseason.Store

RESTAURANTS | WINE | DRINKS | SWEETS wine dine 209

SUGAR, SUGAR

SUGAR MEDITERRANEAN BISTRO IS STOCKTON’S SWEETEST LUNCH SPOT

As soon as you walk into Sugar Mediterranean Bistro, you immediately feel at home. The restaurant, which first opened in November 2018 in the Park West Place Shopping Center on Trinity Parkway in Stockton, has quickly become a favorite among community members for its inviting atmosphere and delicious Mediterranean cuisine. “We treat everyone like family,” shares owner Juan Alonso.

The menu features Greek staples, like gyros and pita wraps, as well as salads, pastas, and kabobs. With an eclectic

range of Greek, Italian, Turkish, and Latin influences, Sugar Mediterranean’s variety and creativity shine through in every dish. Juan says he aims for a blend of Mediterranean cuisine with elements of his own culture: “We’re from Mexico, so we’re trained to combine that Mediterranean taste with a little Latino twist.”

As the Mediterranean diet is becoming more and more popular among foodies due to its health benefits, many of Sugar Mediterranean’s regulars enjoy coming in for salads on their lunch break. The Blackened Salmon Salad, a fan favorite, is a classic Greek salad with romaine and red leaf lettuce, tomatoes, red onions, olives, cucumbers, feta cheese, artichoke, and peppers, with pan-seared, fresh salmon layered on top. The pita wraps, which are served with a hearty amount of perfectly crispy curly fries, are also incredibly popular.

For dinner, Juan recommends the Chef’s Choice Pasta, a delicious entree with rich ingredients of Italian sausage, white wine, garlic, spinach, tomato, and marinara sauce. “It’s one of our most famous dishes,” he shares. Guests can also choose from a wide variety of specialty cocktails, from palomas to margaritas. Ana Ortiz, the bistro’s general manager, says the Devil’s Margarita is the way to go: “That’s our signature drink. [It’s] really popular and refreshing and delicious.” The drink is a classic lime margarita made with Don Julio Blanco tequila and topped off with a thin layer of scarlet red cabernet for a bold look and taste. You also can’t go wrong with the Tropical Long Island—featuring tasty mango puree—especially on a warm summer day.

Throughout the pandemic, Sugar Mediterranean has utilized its expansive patio seating to continue serving customers while providing a welcoming and safe community space. “We get people from everywhere here. They love to come out to the patio and have appetizers and drinks and have dinner after,” Ana shares. “Sometimes people bring out their pets. Or people that ride bikes around the area bring their bikes and leave them outside the fence, and then they come in and enjoy [the patio] for a couple of hours.”

In the summertime, the restaurant also features live music, which is very popular with guests. “People love that,” says Ana. “We also serve the Stockton chambers, and we’ve done some fundraisers, too,” Juan adds. “We love Stockton. And the community.” As for their favorite part of the business, it’s interacting with regular guests. “We know exactly what they’re going to order, so when we see them pull up, by the time they get to their table, they already have their drinks ready for them,” Ana says. “And they love that. They love to know that you recognized them and that you remembered them. Everyone wants to be remembered.”

Despite difficulties brought about by the pandemic, Juan and Ana remain energized to keep the restaurant going, which they credit to the generosity and enthusiasm of the community. “We’ve been here for about three years now, and we’re going to do whatever we can to stay,” expresses Juan. “The people who support us give us strength.”

SUGAR MEDITERRANEAN BISTRO

10628 Trinity Pkwy., Ste. E, Stockton (209) 910-0212 SugarBistro.net