For winter gardeners, kale is a staple crop that we have the pleasure of harvesting all season long. It grows well in spring in cooler climates, so for those covered in snow, you have that to look forward to. While there is no shortage of kale recipes to try, the goal, in fact, is to try as many as possible. Salads, soups, stews and main dishes; the possibilities are endless. This week we made the Northern Spy Kale Salad from…
Last month I received a copy of Emily Tepe's new book, The Edible Landscape, and since I don't write reviews without reading the thing cover to cover (and I'm a slow reader), I'm just getting around to it now. The promise of the book, from the cover and my expectations at least, is an instructional guide to creating an edible landscape with fruits, vegetables and flowers. As I read through it, I realized there is very little in the way…
I've been chomping at the bit to post this, and now that everything is in place the time has come. drumroll please... That's right, I've written a book and it's coming out in April. Back in July, 2012, Adams Media approached me to write a gardening book for them and I couldn't say no. It was a chance to put all the juicy tips and tidbits from years of growing, teaching, and blogging in one place. It's full of practical…
Cob is a rustic building technique that dates back to pre-historic times. It combines sand, clay and straw, and is held together with water and an abundant supply of elbow grease. These ingredients are identical to adobe, but adobe is generally formed into bricks, then dried before application. Working with cob is essentially like playing in the mud. I had the pleasure of attending a cob workshop at Emerson Avenue Community Garden in Westchester, CA. Robert from EarthWorks Natural Building…
We're new to bee keeping, and while we enthusiastically raced out to buy equipment (bee suits, gloves, brush, hive tool, etc.), we have been lacking courage to open the hive and see what's going on in there. Until a recent trip to a bee sanctuary. Rob and Chelsea McFarland of Honeylove.org house upwards of 15 rescued hives in the hills of Moorpark, CA. Each month, they invite newbies and fellow bee keepers to come learn how to inspect the hives.…
There's a new member of our garden's ecosystem, and her name is Mittens. This little black and white cat arrived to our neighborhood in November, and has been courting us ever since. She won us over with her gentle regard and loving disposition, and the fact that she'd sit in my lap all day if I let her. Mittens investigated our back yard, watching our chickens but not attacking. That was the big test. If they could get along, she…
This holiday season we gave gifts from the garden, which came primarily from our citrus trees. Sunset Magazine featured an easy home made gift idea that struck a chord: citrus salt. Sprinkle it on salads, meats, and in soups to brighten flavors just before serving. Here's how we did it. Ingredients 1 cup course flake salt (we used Penzeys - our favorite spice company) 3 Tbsp. citrus zest, any kind (we used lemon, lime and orange, divided) How-to: Combine salt…
Looking for a delicious way to cook up those winter vegetables? Look no further. This recipe from the November 2012 issue of Vegetarian Times magazine cooks up a savory, satisfying jambalaya that rivals any meat version. Smoked paprika, cayenne and chili powder make it spicy, but not too hot. Roasted Winter Vegetable Jamabalaya -Serves 6 1 cup long-grain brown rice (we used short grain - worked fine) 2 large carrots, diced 2 medium parsnips, diced 1 small sweet potato, diced…
With each new year, gardeners vow to make changes or try new techniques (or remember old ones). 2013 shall be no different, and so we bring you Gardenerd's Gardening Resolutions for the new year. 1) De-Clutter - haven't used that stack of plastic pots in three years? It's time to let them go. Donate them to a school or recycle them through Freecycle or Craigslist. I'm cleaning out shredded bird netting, old balls of wire (collected from Christmas wreaths of…
Interesting things come in the monthly produce exchange, and last month it included one chayote squash. As it sat on the counter, it became more interesting. It sprouted. I've never eaten chayote squash before. It's usually cooked like summer squash, but the roots, leaves and stems are also edible. A quick glance at Wikipedia yields an abundance of ideas for using it in different ethnic cuisines: Uses for chayote squash But wait, there's more... Perhaps the most interesting part about…