In our early years of gardening, we were able to eat fresh from our garden all during harvest season. Sure, there were often extra tomatoes to can, or broccoli to freeze, and even enough carrots to over-winter in the garden. The size of our garden has increased exponentially over the years and the goal now is to eat vegetables from our garden all year long. Yes, even fresh vegetables. Storing vegetables properly is essential.Continue Reading
Lasagna Gardening Builds Soil
I was heavily influenced by Ruth Stout in my early years as a gardener back in the 70s. She advocated a style of gardening that was no-dig and heavy on mulch so that weeding was eliminated. As the mulch decays, it builds soil, and more mulch is added.
In those early years, I continued to hand dig my garden, but I did take Ruth’s advice and mulched heavily. Our gardens were productive.
But for the past 8 years we’ve taken our garden from good to great with a style of gardening that improves on Ruth Stout’s work. Continue Reading
When did gardening get so complicated, so . . . controversial? So full of decisions? Should you buy hybrid or open-pollinated seed? What is an heirloom seed? Does it matter which company you purchase from? Must seed be organic? And what about GMOs?Continue Reading
It’s always fun to get to check out a new book before the rest of the world sees it. And The Suburban Micro-Farm by Amy Stross was no exception. This gardening book really does cover it all, and there is plenty for both the beginner, and advanced gardener.
If you are living on a small plot of land, you’ll really appreciate Amy’s years of experience and wisdom in getting the most of every inch of your property. She’ll teach you how to build your soil, and to grow fruits, vegetables, and herbs.Continue Reading
Welcome to my Pennsylvania garden! Be sure to scroll to the bottom to get a tour of 11 other gardens. How fun is that?
The June garden, for the most part, is a young garden. While the cool weather plants like onions, peas and broccoli have been in the ground for a month or two, tomatoes, peppers, eggplant and okra were planted just a few short weeks ago.Continue Reading
Rhubarb, or Rheum rhabarbarum is a tasty spring and early summer treat. But only the stalks are edible. The level of oxalic acid is so high in the leaves that they are poisonous and cannot be eaten.
But that doesn’t mean that they need to be tossed in the trash. Here are 7 great ways to use rhubarb leaves:Continue Reading