It's spring, and it's time to get back in the garden! Are you gardening this year? Whether you have a tiny windowbox or a half acre of land, there are a few things that should be planted right now, while the weather is still chilly and the earth is just warming up. More

Now mint is a truly interesting herb, but it's so common that you might not think so! Just think about what a strong distinct flavor it has, and then think about all the dozens and dozens of dishes in which mint is perfectly at home. How is it that mint has become so universal?! More

The superior aroma and flavor of a freshly-plucked homegrown or farmers' market tomato usually prevents us from eating fresh tomatoes when they aren't in season. In fact, we try not to even think about fresh tomatoes this time of year or we'll fall into a winter depression… More

In many parts of the continent, we're still in the throes of winter, so planning now for summer fare may seem far-fetched. But if you want to enjoy the full bounty of summertime, this is the time to start thinking about where your food will be coming from. More

A hot new food trend that is generating a lot of buzz - both literally and figuratively - is a tiny, yellow, strawberry-shaped edible flower called a Szechuan button. This food is known not for its nutrition or flavor, but for the unique sensation it gives. What's the deal? More

For Christmas, my boyfriend bought me a Blue Oyster Mushroom kit from Mushroom Adventures, and I had so much fun with it. The kit arrived on December 19th, and the box said "do not open until December 30th." This is because the mycelium is still being prepared. On January 2nd, I opened the box, which contained a clear plastic liner and a black plastic bag with slits cut in it. Following the instructions, I placed it in a well-lit location and sprayed it with water daily, and after seven days, the first mushrooms started emerging through the slits in the black plastic!
More

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. More

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. More

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. More

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?

Sent by Katie More