Today, Rawson Brook Farm can lay claim to being the oldest continuously operating commercial cheesemaking farm in Berkshire County.
Tag: basil
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.
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.
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.
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.
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Rows of vigorous fall-planted garlic have anchored the garden with their lush foliage, superseded only by perennial rhubarb that thrived even when its leaves were snow-covered on May 12.
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.
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.
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.
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.