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.
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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.
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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.
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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.
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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.
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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.
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Minding Your Peas
by Kate Jerome
What’s not to like about peas? The fresh green pods are the epitome of spring. That sweet burst of flavor that explodes in your mouth gives the nod to enjoy the cool spring days, which precede the warm days ahead. Peas are the perfect accompaniment to the sparkling greens of spring, and a quick stop at early farmers markets should give you all you need for delicious spring dining.
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Versatile Winter Squash: Stuffed or Gratin
by Kate Jerome
A cold winter evening is just the right kind of weather to fire up the oven and bake the fruits of fall and winter, savory winter squash (and that includes pumpkins). The aroma that drifts through the house will make even the pickiest eater hungry. Best of all, because they store so well, you can usually purchase all types through the winter months.
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