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Tag: basil

Farm and Table

The curious life of Rawson Brook Farm’s Susan Sellew

Today, Rawson Brook Farm can lay claim to being the oldest continuously operating commercial cheesemaking farm in Berkshire County.

by Bob Luhmann
Posted on June 21, 2020
Radishes
Home & Garden

The Self-Taught Gardener: The procrastinating vegetable gardener

Beware, impatient gardeners. If you garden like Thomas Jefferson, you just might lose the farm! Here’s better advice from our Self-Taught Gardener.

by Lee Buttala
Posted on June 4, 2020
Farm and Table

NATURE’S TURN: Sprinting to spring — early vegetable varieties for optimum nutrition

While preparing for spring, I am still pulling onions, garlic, turnips, beets and carrots from cold storage.

by Judy Isacoff
Posted on February 24, 2020
Farm and Table

NATURE’S TURN: Harvest, feast and prepare for storage, renewal

Harvesting, preparing and preserving the season’s crops, combined with ongoing care of the plants and soil, has reached a climax of activity.

by Judy Isacoff
Posted on September 9, 2019
Farm and Table

NATURE’S TURN: August turnover: garden digest

There is so much information to digest and respond to in the expanse of a mid-summer garden.

by Judy Isacoff
Posted on July 29, 2019
Farm and Table

NATURE’S TURN: Polyculture, no-till garden tour

Rows of vigorous fall-planted garlic have anchored the garden with their lush foliage, superseded only by perennial rhubarb that thrived even when its leaves were snow-covered on May 12.

by Judy Isacoff
Posted on June 17, 2019
Farm and Table

NATURE’S TURN: A full plate

Onions and potatoes, tomatoes and basil, cucumbers and kale, snap beans and zucchini fill dinner plates and overflow salad plates as the growing season peaks.

by Judy Isacoff
Posted on September 10, 2018
Farm and Table

NATURE’S TURN: Garden as wellspring of vitality

The unpredictable experiences that occur while gardening can be the most engaging or challenging to our senses, our emotions, intellects and aesthetics.

by Judy Isacoff
Posted on June 18, 2018
Farm and Table

NATURE’S TURN: Sow tender crops, harvest perennial edibles, listen near the flowers

Flourishing now, perennial green onions, French sorrel, rhubarb, woody herbs, onion and garlic chives add savory vitality to springtime dishes.

by Judy Isacoff
Posted on June 4, 2018
Home & Garden

NATURE’S TURN: Intoxicating tree colors surround the autumn garden

Stored in a cool, dark location, green tomatoes ripen slowly and develop good flavor. Check often. I’ve enjoyed juicy Brandywines into early December.

by Judy Isacoff
Posted on October 10, 2016
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