SUBSCRIBE & GET YOUR FREE 10% OFF DISCOUNT CARD
Subscribe Now
Give a Gift
Preview the magazine before you buy.
Read a FREE issue online!
Iowa Gardener Cover

Subscribe Today!
1-888-265-3600

 

  Sign up for our free gardening E-newsletter 
Give us your email address* and we'll provide monthly gardening tips and how-to's, great landscape ideas and plants to try — Delivered right to your inbox!
Your Email:
* Your email address will not be sold or shared with any third parties.

 

Calendar of Events
See our calendar for local events.

 

 

Get Involved
Participate in online discussions with an SBS user account.

Register Now  or  Log in

Your USDA Hardiness Zone

Featured Articles!

Warming Herbs for Winter

Ever wonder why some herbs are popular in summer while others gain prominence in fall and winter? There are some very good reasons why we use mint, parsley, lavender and lemongrass in summer, and why sage, rosemary, thyme, hyssop and others are considered winter herbs.

>> read “Warming Herbs for Winter”       #Herbs   #Recipes   #Winter
You Can’t Have Too Much of a Good Thing

This is the time of year when we go from just harvesting to harvesting in earnest. You actually have to have a plan. What you can’t eat, freeze or can now, you need to give away and give away fast. Here are some great ways to make the most of your bounty.

>> read “You Can’t Have Too Much of a Good Thing”       #Edibles   #Recipes   #Vegetables
Shaken or Stirred?

Themed gardens remain a popular way of motivating or inspiring gardeners to design a garden with specific intent. Several years ago, I wrote an article about growing a salsa garden; a cocktail garden is similar. With the end product in mind – in this case, a cocktail – you have a plan for what you can do with your harvest. This can be a fun way to put a “spring” in your step, especially for new gardeners, those looking for creative ways to be inspired, or those who admittedly have no green thumb.

>> read “Shaken or Stirred?”       #Edibles   #Recipes   #Themed Gardens
Minding Your Peas

What’s not to like about peas? The fresh green pods are the epitome of spring. That sweet burst of flavor that explodes in your mouth gives the nod to enjoy the cool spring days, which precede the warm days ahead. Peas are the perfect accompaniment to the sparkling greens of spring, and a quick stop at early farmers markets should give you all you need for delicious spring dining.

>> read “Minding Your Peas”       #Recipes   #Vegetables   #Vines
Versatile Winter Squash: Stuffed or Gratin

A cold winter evening is just the right kind of weather to fire up the oven and bake the fruits of fall and winter, savory winter squash (and that includes pumpkins). The aroma that drifts through the house will make even the pickiest eater hungry. Best of all, because they store so well, you can usually purchase all types through the winter months.

>> read “Versatile Winter Squash: Stuffed or Gratin”       #Recipes   #Vegetables   #Winter
Soup-er Farmer’s Market Feast

In my mind, there is no better time to be in the kitchen than right now. The cooler temperatures cry out for warm, hearty meals that bring everyone together.

Normally I’m the only one in our house who will eat squash. But, there is something about this creamy, slightly spicy, butternut squash soup that makes it pass the test. Paired with a second season greens salad and a loaf of fresh bread – all purchased at the farmers market – it’s perfect for a fall lunch or dinner.

>> read “Soup-er Farmer’s Market Feast”       #Fall   #Recipes   #Holiday: Thanksgiving   #Vegetables
Kylee’s Pumpkin Torte Recipe

Mix 1 cup cake mix, sugar, cinnamon and ¼ cup butter. Sprinkle on top of the pumpkin mixture. Bake at 350° F for 45 to 50 minutes. Cut into squares and serve with whipped cream. Store in the refrigerator. Pumpkin torte may very well become a new favorite at your house! It’s delicious served warm from the oven or after it has been refrigerated.

>> read “Kylee’s Pumpkin Torte Recipe”       #Recipes
Get The Taste of Tarragon with Mexican Mint Marigold

The flavor of French tarragon (Artemisia dracunculus var. sativa) is highly prized by world-famous chefs and weekend culinary gurus alike. True tarragon can be tricky to grow, but we do have a very suitable alternative, Mexican mint marigold. Though not quite as complex as true French tarragon, Mexican mint marigold does possess the same strong, sharp and sweet anise flavor associated with tarragon and shared, to some extent, by other plants such as anise and fennel. It is easy to grow and loves our hot, dry summers and mostly mild winters.

>> read “Get The Taste of Tarragon with Mexican Mint Marigold”       #Recipes
Cream of Cauliflower and Chive Soup

This soup is easy, fast, crazy inexpensive and pretty enough to serve to the fussiest dinner party guests. You can make it a few days in advance without the half and half, salt, pepper and chives. Then, just reheat it until it is warmed through, adding the half and half, salt, pepper and chives just before serving. What more could you ask of a soup?

>> read “Cream of Cauliflower and Chive Soup”       #Recipes
Chive and Bleu Cheese Dressing

Combine buttermilk, mayonnaise, Worcestershire sauce, lemon juice and garlic in the blender and pulse until smooth. Add parsley and pulse until chopped. Then add the cheese and only pulse a few times. You want the cheese to stay chunky. Stir in the chopped chives and pepper at the last minute, before serving. After pouring dressing, grind fresh, cracked pepper over your dish.

>> read “Chive and Bleu Cheese Dressing”       #Recipes
Grains + Fruit = Tasty Granola Recipe

During the winter months, the avalanche of seed and plant catalogs I find in the mailbox reassures me that there will be fresh fruit again next summer. Still, to get these catalogs, I have to trudge through 2 feet of snow. And for too long, in my opinion. So how do I keep the faith? I celebrate dried fruit instead by making mounds of granola.

I have tried countless recipes for homemade granola. Trust me, this is the one my family and friends like the best. It was first inspired by Sarah Chase’s Open House Cookbook. Ina Garten then added more dried fruit to it for the The Barefoot Contessa Cookbook.

>> read “Grains + Fruit = Tasty Granola Recipe”       #Recipes
Candied Brussels Sprouts with Bacon

Simmer Brussels sprouts in chicken stock over medium heat until tender. Drain. Mix sprouts with butter, liqueur, salt and pepper, to taste. Top with Panko and bacon. Broil until golden and crisp. Serve warm.

>> read “Candied Brussels Sprouts with Bacon”       #Recipes
 
 
 

New from our Bloggers:


Spring Plant Sales
Master Gardener Plant Sales

[+] Garden Magic