Q: I have a small apartment with large south-facing windows and no outdoor space.
Are there any herbs I'd be able to grow easily indoors? And does anyone have any tips to be more successful?
Sent by Lisa More
"As the church bells chimed on New Year's Eve and the fireworks lit up the night sky, I vowed to dig up my lawn and grow at least some of my own vegetables and fruit. In a city garden barely larger than the average allotment, I could only dream of self-sufficiency, but over the next few years I would go on to grow dark, smoky-leaved cabbages, violet carrots, eight varieties of potato, speckled climbing beans and gnarled and exquisitely flavored heritage tomatoes. Vegetables that have now become the new backbone of my daily cooking and eating, and have signaled an important new order in the kitchen."
-- from the cover of Tender, A Cook and His Vegetable Patch More
Michael Tortorello calls it ‘squunk,’ that strong vegetable-y off-taste in cooked winter squash. In his article on squash last week in the New York Times, he was determined to get to the bottom of this bizarre flavor profile. We’ve never actually noticed this taste in winter squash. Have you? More
We've taken a look at the (TV set) kitchens of Jamie Oliver and Sophie Dahl. Now it's time to drool over the simple but warm kitchen of another British cook, our favorite, Nigel Slater. More
Did you have a garden this year? Did you grow herbs? Even if you just had a little window garden, you probably had more herbs than you could use! Well, hurry up and plan ahead a little bit, and preserve some of that bounty before it freezes. Here are two methods (and tools) to do it. More
Q: I have several Mexico Midget cherry tomato plants that are super producers right now. I'm picking a little less than a gallon every couple days. I've been using them in salads and eating them fresh like grapes but other than that I'm at a loss for what to do with all of them.
I would like to find a couple recipes that would let me turn them into sauces or chutneys so I can freeze them for later use. My main concern is that these particular tomatoes are extremely tiny (marble sized) and tart.
Sent by Sarah More
Where do the ingredients that make up a pizza really come from? Did someone ever teach you this in school? With more and more schools and community programs focusing on organic agriculture, we turned to an expert, Beret Halverson, at a very special location in Portland, Oregon. This 12-acre site is a Learning Garden. Have you ever been to such a place? More
Have you ever eaten this plant? Do you know what it is? More
After a too-cool spring, a too-hot summer, and almost zero rain followed by unpredictable torrential downpours, my garden is finally setting forth ripe tomatoes. They are cracked and ugly, yes, but really — can anything compare to the luscious juiciness of a ripe, red tomato, warm from the sun? More
Q: I'm going to be moving across town in a few weeks, and I'm taking a lot of plants with me. I'm most concerned about my dwarf orange tree I've got in a container. I don't want to lose all my baby oranges before they're ripe!
Any suggestions for how to move my tree without knocking the oranges off?
Sent by Kate More
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