Latest From the Garden
There are many reasons to plant a garden. Maybe you love cooking with fresh produce. Perhaps you’ve resolved to eat healthier. Or maybe you’re looking for an activity to engage kids in outdoor fun. Whatever the reason, you’ve decided to take the plunge. But where do you begin?
Is there anything more satisfying and delicious than growing your own food? From the first tender tips of asparagus in spring to the tasty tang of summer’s homegrown tomatoes, a garden filled with beautiful, productive plants provides a terrific sense of accomplishment—and fabulous, fresh meals.
Yes, you can plant vegetables and herbs in the front yard! Just keep in mind that while some neighborhoods may celebrate your efforts, others will frown. If your community has strict HOA policies, review them first, then check out these beautiful ways to work edibles into the front yard
A great vegetable garden can be the focal point of a backyard. Tucked back in a far corner, it becomes a destination. Because the backyard is usually more private than the front, maintenance can be more relaxed.
Who doesn’t love getting a two-for-one? That’s one of the benefits of growing edible plants: Many vegetables and herbs do as much for your landscape as they do for your dinner table. Steal these expert tips to create your own edible landscape, no matter where you live.
Placing your vegetable garden behind a privacy fence gives you the freedom to experiment and not worry about maintenance 24/7. It also provides the separation you need to create a garden destination.
In addition to figuring out just where in your yard your garden should go, you’ll want to consider the shapes of the planting beds. You can either prep the soil and plant directly in the ground, or construct a raised bed from wood, stone, metal, brick, or even straw bales.
Plants need more than a beautiful planting plan to thrive. Here’s how to give edibles what they need to produce a gorgeous garden design and a big harvest.
It’s common knowledge that tomato plants require just the right amount of sun and water to thrive. But there’s something else they need that may surprise you: calcium. This vital mineral helps tomato plants form fruit with strong cell walls. Without enough calcium, those walls may collapse, leading to a condition called blossom end rot…. Read more »
If you have ever planted onions only to grow a lackluster harvest of small bulbs, your growing technique may not be the issue. You may have started with the wrong onion. There are three types of onions, each one better suited for a certain part of the country. If you plant the wrong one, you may not get much of a harvest. Here’s how to tell which onion is right for you.
Many leafy spring and fall crops are frost tolerant into the 20s, but if you’re dealing with lower temperatures, you need to give them little extra warmth under the protection of a row cover. Depending on their thickness, these blankets give 4 to 8 degrees of extra protection on freezing nights…
Because a vegetable needs either warm or cool weather, crops sort themselves into two distinct categories: cool season (for spring and fall) and warm season (for summer). Planting in the proper season is the first step to a bountiful garden. FOR SPRING AND FALL: Plant the hardy and semi-hardy vegetables below in early spring for spring harvests and again in… Read more »
Rosemary has great culinary and ornamental value.
Highly aromatic. Hardy perennial.
The most beautiful of all greens grows in cool or warm weather.
Georgia Collards are rich in vitamins and minerals.
From the Kitchen
Recipe by Sarah Ward A chilled soup made from fresh vegetables, gazpacho is a delicious example of a truly refreshing summer dish. Serve as a starter to a summer cookout or with a slice of grilled bread for a light but satisfying meal. For a more traditional serving option, skip the toppings and pour the… Read more »
Recipe by Sarah Ward While traditional Scotch eggs are breaded and deep-fried, this version takes this English comfort food in a healthier direction without sacrificing a bit of flavor. The peppers not only provide a garden-fresh contrast to the savory sausage-egg combo, but also add a blush of color to your plate. When testing this… Read more »
Recipe by Sarah Ward One of the best ways to enjoy fresh eggplant is to roast it. The flavor intensifies and its nutty, meaty taste is delightfully complemented by a smoky undertone of semi-charred flesh. This Roasted Eggplant with Herbed Labneh recipe is perfect either as an accompaniment to grilled chicken or turned into a… Read more »
Recipe by Sarah Ward Celebrate two of summer’s best flavors in this refreshing sangria. The flavor gets better as it sits, so it’s a great make-ahead drink for a party or outdoor barbecue. Just hold the ginger ale until you’re ready to serve, then garnish with a few fresh basil leaves and sliced peaches. Yield:… Read more »
Recipe by Sarah Ward Veggie burgers may have a reputation for blandness, but these are packed with flavorful curry powder and other spices. They have plenty of texture, too, thanks to the squash and chopped chickpeas. We recommend using a mild curry powder (or combination of sweet and mild), so as to not overpower the… Read more »
Recipe by Sarah Ward This sandwich puts a flavorful spin on two beloved diner classics, combining them into one irresistible sandwich. Hints of maple syrup and black pepper add dimension to the bacon, while sharp cheddar and horseradish give the pimiento cheese a surprising kick. To create a killer grilled cheese, leave out the lettuce… Read more »