What a gorgeous way to stay mindful of what kinds of local produce are in season. And even if you don't garden, we love the connectedness of knowing what farmers and gardeners are sowing each month. Krankpress makes these lovely perpetual calendars for west-coasters from Southern California to the Pacific Northwest.
The holidays are fading and the quiet days are winter are settling in. If you're lucky enough to have a bit of land to devote to a garden, then it's time to start that classic winter distraction: planning your summer vegetable patch.
Are you as excited as we are about the PBS premiere of "The Botany of Desire"? Based on Michael Pollan's best-selling book of the same name, the documentary examines the relationship between people and four plants: apples, tulips, marijuana, and potatoes. Click through for a preview video and highlights from the accompanying Web site.
Q: I'm growing rhubarb in my backyard and despite warnings that it's not worth harvesting the first year, mine is huge and I think I might harvest it after all.
However, mine isn't completely red as typically seen in the grocery store. In fact, it looks much more like the rhubarb in these photos — which is what prompted me to wonder if my first year rhubarb is harvest-able. Is there a difference in taste between rhubarb that is mostly green vs. rhubarb that's solid red?
Mine is about 3-4 inches of red at the bottom near the base of the plant followed by mostly green stalks. Is it okay to use it like this?
We're always inspired by Martha Stewart's gardens (and, of course, jealous of her gardening staff and vast expanse of property). But this display of pumpkins and gourds just feels like the perfect image to welcome Fall. How gorgeous are they?
Do you like marjoram? It seems to us like a sleeper herb - the one that gets picked up just to round out your herb collection but then WHAM! The next thing you know, you're using it in everything! At least that's what happened to us, and now we crave its soft floral flavor in everything we cook.
Q: HELP! I planted basil from seeds this year, and wound up with about 60 basil plants that are in full swing right now. I can't keep up with all the beautiful basil leaves they're producing, and my freezer (and the freezers of my friends) is already chock full of frozen pesto.
It's easy to write parsley off. Parsley is just the requisite garnish that decorates plates at fancy restaurants. In our own cooking, we tend to pass over parsley in favor of herbs with bolder, bigger flavors. But a few recipes we've made this summer have started to change our mind!
We have been composting kitchen scraps and garden clippings for awhile now, but Planet Green's recent list of "75 Things You Can Compost, But Thought You Couldn't," opened our eyes to a whole new world of compost possibilities ...