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Herbal Teas
How about a nice cup of tea from your own garden herbs?
by Kate Jerome

Now that the main part of the garden is “mostly” put to bed and the shelves are filled with summer in jars, it’s time to settle in for the long winter. So, how about a warm, soothing cup of herbal tea made from your own homegrown herbs? >> read article

Simple Winter Sheet Pan Dinners
by Kate Jerome

I love winter cooking. There is nothing that makes you feel cozier than the aromas of garlic, rosemary, potatoes, and whatever else you love to eat. But I’m also all for making cooking as simple as possible. I discovered the beauty of sheet pan dinners a few years ago and have been using them as my go-to for busy days and even for entertaining ever since. >> read article

Make it Last
Freezing fruits and vegetables to extend your harvest
by Richelle Stafne

There is a fine line in a productive summer garden where the harvest goes from plentiful to growing “out your ears.” Of course, you can give extra produce away or donate it to a local soup kitchen, but another option is to freeze the abundant harvest. I grew up on a rural farm where food preservation was a way of life. From snapping green beans for canning to washing blackberries for freezing, we learned to help from a young age. Here are tips to help you get started with freezing produce at home.

>> read article

Chives: Edible, Pretty and Easy to Grow
by Karen Atkins

When I was a young, inexperienced gardener, I had the fortune of stumbling upon Martha Stewart’s Gardening. The title was deceptively simple, as the book contained intricate herb gardens and rose gardens, which stretched hundreds of feet. But the book became dog-eared as I shamelessly copied loads of ideas she had. >> read article

The Real Dill
by Paige Day

Parsley, sage, rosemary and thyme are a great combination, but let’s not forget one herb that’s easy to grow and an extremely versatile addition to the garden: dill. >> read article

Warming Herbs for Winter
by Jim Long

Ever wonder why some herbs are popular in summer while others gain prominence in fall and winter? There are some very good reasons why we use mint, parsley, lavender and lemongrass in summer, and why sage, rosemary, thyme, hyssop and others are considered winter herbs. >> read article

You Can’t Have Too Much of a Good Thing
by Karen Atkins

This is the time of year when we go from just harvesting to harvesting in earnest. You actually have to have a plan. What you can’t eat, freeze or can now, you need to give away and give away fast. Here are some great ways to make the most of your bounty. >> read article

Shaken or Stirred?
by Richelle Stafne and Eric Stafne

Themed gardens remain a popular way of motivating or inspiring gardeners to design a garden with specific intent. Several years ago, I wrote an article about growing a salsa garden; a cocktail garden is similar. With the end product in mind – in this case, a cocktail – you have a plan for what you can do with your harvest. This can be a fun way to put a “spring” in your step, especially for new gardeners, those looking for creative ways to be inspired, or those who admittedly have no green thumb. >> read article