WesternGardener, contributor | August 15th, 201610 comments
A tomato fest was the perfect way to celebrate National Farmers Market Week in Longmont, Colo. From tomato taste-off to specialty tomato recipes, it was a day to show some love to one of our all-time favorite fruits.
WesternGardener, contributor | August 8th, 201613 comments
It’s easy to take for granted the vegetables we grow in our gardens today. But each one started as a wild plant that needed to be tamed. Here’s how eggplants found their way into our vegetable gardens.
WesternGardener, contributor | August 1st, 201611 comments
This gardening season I tested the marketing claims made by three different companies in side-by-side trials. Were the results exceptional and miraculous? Was I able to grow more beautiful plants? Here’s what I found.
cookinwithherbs, contributor | July 31st, 201615 comments
It's that time of year when we are reaping the harvest--benefiting from all of our earlier hard labor--and approaching a vegetable glut! Hot weather makes us want to cook less, so think about making salads in the morning or on the weekend to have for supper, then you just need to slice some tomatoes and cucumbers and maybe steam some corn. Enjoy the bounty now!
WesternGardener, contributor | July 25th, 201612 comments
One of the ways folks preserved their fresh fruits in Colonial times was by making shrubs, a fruit, sugar and vinegar drink they could spike with brandy or rum. It's time for these old-fashioned drinks to make a delicious comeback.
WesternGardener, contributor | July 11th, 201615 comments
After all those hours planting and tending the vegetable and herb garden, it’s finally time to start enjoying it. C.L. Fornari’s newest book offers ideas for putting garden-fresh herbs to delicious use – with a twist.
WesternGardener, contributor | July 5th, 201611 comments
Cuban oregano is an easy-to-grow herb that goes by many names and has an especially distinctive flavor. Besides being a tasty replacement for regular oregano, the succulent leaves can be used as a natural insect repellant.
cookinwithherbs, contributor | July 3rd, 20169 comments
The garden is getting into full swing now; plants are finally established and many are flowering or just beginning to fruit. This is one of my favorite times of being a gardener--the garden is still looking good, sort of tidy and not too weedy (versus the unkempt look of late summer and fall)--and still anticipating the first ripe tomato and hot chile pepper.
WesternGardener, contributor | June 27th, 201612 comments
Fans of the country lifestyle flock together every year to celebrate a simpler way of life. The fair in Rhinebeck, N.Y., in early June offered vegetable gardeners something old, something new, something edible that’s blue.
WesternGardener, contributor | June 20th, 201613 comments
A vegetable garden isn’t complete without a good selection of culinary herbs growing side-by-side. In Susan Belsinger’s new book, VegetableGardener.com’s own flavor artist helps gardeners find ways to grow and preserve 97 flavorful herbs.
cookinwithherbs, contributor | June 19th, 201614 comments
Tomorrow is the summer solstice--the longest day of the year--and this date heralds the arrival of summer in full swing. We gardeners are diligently tending our pieces of earth, delighting in each bloom or growth spurt and anxiously awaiting the ripening of our summertime bounty.
cookinwithherbs, contributor | June 15th, 20169 comments
I thought for sure that I had posted the recipe for making salsa verde with botanicals foraged from in and around the garden, however I can only find my traditional one posted, which contains garden grown herbs and greens. So here is the wild weed version for those of you who requested it.
cookinwithherbs, contributor | June 13th, 201610 comments
Yes, it is an invasive plant and garlic mustard grows all over the place--however if you have it, you might as well eat it. It is a nutritious leafy green that tastes like a garlic-flavored green and it is yours for the harvesting.
cookinwithherbs, contributor | May 31st, 201610 comments
Last blog, I wrote about the red-flowered bee balm (Monarda didyma) and promised that I would write about wild bee balm (Monarda fistulosa). So here it is--still green--though it will be covered with lavender blooms in the next month.
cookinwithherbs, contributor | May 25th, 20166 comments
I've written about Monarda in past posts, when it was in bloom in my garden. However, you needn't wait until it is in bloom--right now it is about two feet tall and the leaves are not only gorgeous--they are delicious! Read on to see how to use beebalm for both food and drink.