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.
Among the late summer bloomers in my landscape are a fragrant heirloom phlox, Japanese anemone, Oswego tea, Russian sage and New York ironweed, all perennials.
It has been tedious sorting through garden vegetables that were either stuffed into the refrigerator or placed in a cold room when brought in from the precipitous advent of frigid temperatures and arctic winds three weeks ago.
At this time of year, at the height of the growing season, nothing argues more for the preservation of seed variety than the pleasure of savoring the abundance of tastes.
A gardener can simply collect seeds, sow them the next year and see what comes up, but a little understanding of the process can greatly impact the results.
There’s still time to plant more radishes and broadcast seeds of lettuce, spinach and Asian greens in beds where alliums, spring beets and potatoes grew.
May 11 through 24, 2015
Mt. Washington -- With the sudden onset of unseasonably hot weather, the vegetable gardener is in a tailspin. We’ve gotten...
Kale is now recognized as providing comprehensive support for the body's detoxification system as do the other members of the brassica family –- broccoli, cauliflower, cabbage, Brussels sprout.
