Second and Third Season Pointers
by Bob Westerfield

There is nothing I like more than being out in my vegetable garden in late March and April, working my soil in anticipation of a bountiful harvest. Temperatures at that time are usually splendid and I have no problem enjoying one of my favorite pastimes. As I fast-forward several months into the summer, my enthusiasm begins to wane as 90-degree days and high humidity begin to plague me. Not only do I have a problem staying active in such unbearable temperatures, but my plants always seem to be suffering as well. While many gardeners throw in the towel during the hottest part of summer and recline back in their air-conditioned homes, there is still an opportunity and possibility to extend your harvest season all the way until the cooler months of fall.   >> read article
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A Bit About Bees
by Jean Starr

You can try this at home! Growing bee-friendly plants is one way to help increase the bee population. Another way is to actually raise bees.   >> read article
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Big Harvest - Tiny Space
by Jan Riggenbach

With garden space and spare time at a premium for most families, gone are the huge backyard plots that once yielded all the vegetables a family could eat. After a move to the city in 2012, my own vegetable garden shrunk from a half acre in the country to a few raised beds. Nonetheless, I’m amazed at the large and varied harvest from my new, much smaller space these last two years.
Success for me and other small-space gardeners is due in part to plant breeders, who have developed compact veggies to replace some of the space hogs of the past. Many of these new varieties are ideal candidates not only for small beds, but also for containers, which means you can grow a decent harvest even if you have no ground at all.   >> read article
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Perpetua Blueberry
Vaccinium corymbosum
by Clara A. Curtis

Gardening in 2016 should be inspirational and eclectic and fun! What better plant to add to your garden than one that exhibits four seasons of interest and produces fruit for your cereal bowl! No more boring gardens stuffed with static plants that are not earning their keep – plant a new blueberry to spice it up.   >> read article

Baked Apples Recipe
by Karen Atkins

Karen Atkins's baked apples recipe

  >> read article

How To Start Vegetable Seeds
by Kerry Heafner

Today I'm going to show you how to get your seeds started for your fall vegetables. You can start vegetable seeds in just about any container you have available. Whether it's an egg carton or the containers from your grocery store delicatessen even to the flats and six packs you save from your spring and summer flowers that you buy at your garden centers.

The only requirement is the bottom of the container allow adequate drainage so we don't have seeds sitting in saturated soil . That'll lead to fungal issues and a condition called damping off as the seeds germinate. What I've done with this flat is line it with paper towels so it'll hold soil and allow adequate drainage at the same time. So, all we have to do is fill this flat with our soil until it's level and then pre-moisten the soil. And, again with compost and a mixture of vermiculite and promix, moistening the soil ahead of time won't be a problem.   >> read article

How to Save Tomato Seeds
by Kerry Heafner

Well, today I'm going to show you how to save seeds from everybody's favorite crop. Our homegrown tomato. So, lets go back to the kitchen, and I'll show you how to save tomato seeds.

So, we're going to start by simply slicing a tomato open. And you can see how the seeds are kind of embedded in this juice on the inside. Tomatoes are actually berries. They're fleshy, mini-seeded fruits, and we're going to have to get the seeds out by simply squeezing the contents into this bowl.   >> read article

Celery Root Remoulade Recipe
by Deb Terrill

The tan root is a twisted mass of somewhat hairy skin covering a pale flesh that is riddled with small holes, fissures and spots. Getting past its unfortunate exterior and uncovering the slightly woody stuff inside yields the reward of a concentrated celery flavor in a crisp, non-stringy and less watery form. This flesh gives great flavor to soups and stews, and is pretty good as a salad too, especially in the form of the classic remoulade.   >> read article

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