You Can’t Have Too Much of a Good Thing
by Karen Atkins

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 article
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Shaken or Stirred?
by Richelle Stafne and Eric Stafne

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 article
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The Top 10 Reasons Your Tomatoes Fail
by Bob Westerfield

Anyone who has ever grown a backyard tomato knows that there is no comparison to the flavor and quality of a freshly grown tomato compared to one purchased at the supermarket. While tomatoes are arguably the king of the vegetable garden, they can be challenging at times because this tropical fruit can be finicky. By far, tomato problems exceed those of any other vegetable. Whether that is because they just have more problems or because of how popular they are, they are definitely not easy to grow. Here I will outline what I see as the top 10 issues that can lead to tomato failure in the garden.   >> read article
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Shishito Peppers
by Cynthia Wood

While on a food and native plant pilgrimage to Austin, Texas, I was offered a small plate of charred, wrinkly green peppers sprinkled with sea salt. The waiter said that the peppers were called shishitos and that they were native to Japan. Within a few minutes, I had devoured the entire plateful and was clamoring for more. These odd looking little peppers were seriously addictive.   >> read article
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Exotic Flavors
Growing some out-of-the-ordinary seasonings
by John Tullock

If, like many of us, you have been trying to eat more locally produced food lately, no doubt you have already learned how to keep the produce bin stocked with beans, tomatoes, lettuce and corn by growing them at home or visiting the local farmers’ market. Nothing beats local produce for flavor and nutrition, and eating close to home helps conserve the fuel that would have been used to transport the food across the country. But what about those wonderful, exotic flavors like ginger? They will always have to come from far away, right?   >> read article
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The Healing Tea Garden
by Maurie Traylor

Except for water, tea is the most widely consumed beverage in the world. Tea is a refreshing beverage that contains no sodium, fat, carbonation or sugar. It is virtually calorie-free and has been shown to have a wide variety of health benefits, including reducing some forms of heart disease and cancers.   >> read article
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Second and Third Season Pointers
by Bob Westerfield

There is nothing I like more than being out in my vegetable garden in late March and April, working my soil in anticipation of a bountiful harvest. Temperatures at that time are usually splendid and I have no problem enjoying one of my favorite pastimes. As I fast-forward several months into the summer, my enthusiasm begins to wane as 90-degree days and high humidity begin to plague me. Not only do I have a problem staying active in such unbearable temperatures, but my plants always seem to be suffering as well. While many gardeners throw in the towel during the hottest part of summer and recline back in their air-conditioned homes, there is still an opportunity and possibility to extend your harvest season all the way until the cooler months of fall.   >> read article
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A Bit About Bees
by Jean Starr

You can try this at home! Growing bee-friendly plants is one way to help increase the bee population. Another way is to actually raise bees.   >> read article
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