If you have ever considered extending your edibles growing season by using a greenhouse, this is a word you might want to add to your vocabulary: parthenocarpic. Okay, so it may not come up in an everyday conversation, but then …
It has been just a year now since we were given the wonderful opportunity to meet with you here each week. And it has been an exciting year in the garden.
Virtues: We love arugula for its vibrant green leaves that are jam-packed with zesty flavor; whether eaten raw, used as a culinary herb, cooked like spinach or added to salads and other delectable dishes, arugula adds a kick of peppery …
My flowering quince (Chaenomeles speciosa) seems to have set and ripened fruit. Are these edible? What can I do with them?
Every garden should have something fun and positive associated with it, beyond the obvious enjoyment of growing food.
Most winter squash have a vining growth habit, and can take up a lot of space. That’s great if you have the room, but we all don’t.
“The heat from some hot peppers will hit you right away” my husband explained, “while others hold back a bit. And there are a few that will take their time … then slap you upside the head when you aren’t …
Whether they’re in a salad or a sandwich, there is nothing like biting into crisp, fresh leafy greens. Not only can leafy veggies enhance delectable meals, but also most are teeming with wholesome nutrients necessary for keeping a healthy lifestyle.
Some veggies store much better than others do, a good thing to know if you are looking to eat more fresh produce from your garden all year long.
If you have wild purslane invading your garden you are probably wondering why anyone would want to grow a cultivated version intentionally.
Biting into a fresh ripe tomato picked directly from the vine will fill your taste buds with tantalizing flavor that store-bought tomatoes just don’t have. But what about when you have unripe, green tomatoes at the season’s end? Do you …