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This year, color your Easter eggs with dyes derived from garden vegetables, berries, coffee, tea, or spices. Learn the method, and get a recipe for a basic egg dye and an onion skin dye.
Apples are subject to lots of pests and diseases, but one grower has discovered a low-tech way to grow high-quality fruit you won't be afraid to eat.
These nurseries have a wide selection of apple varieties, including many that come highly recommended.
Ted Swensen recommends apple varieties that are resistant to common apple diseases: scab, mildew, and fire blight.
Make room for the sweet crunch of watermelons. They can even be coaxed to grow up trellises in smaller gardens.
Beyond rice, onions, and ground meat...
Crisp and crunchy or buttery and tender, heading varieties of lettuce have lots to offer. Expert lettuce grower Renee Shepherd shares her expertise.
A whole palette of colorful varieties delivers a leafy feast.
Dwarf peas are a great choice for the home gardener. Learn how to select the best varieties, when to plant them, and how to support them for best results.
A cold frame with a glass top can give you a 12-month growing season, even in Maine, and it's the easiest and most economical way to extend your harvest. Build the one described here, and you're on your way to fresh veggies year round.
Get a plan, materials list, and step-by-step instructions for building an easy-to-manage, self-venting cold frame lid.
Get plans and a materials list for a clear vinyl cold frame color with an optional automatic venting system.
This easy, delicious soup has just five ingredients.
This colorful dish may be served hot, cold, or at room temperature.
Blend yourself a quick and nutritious cold drink with fruits, berries, and even vegetables from the garden. Get delicious recipes, or use the suggested ingredients here to concoct your own creation.
How you store just-picked vegetables is as important to flavor as how you grow them.
Escarole and endive offer crunch and a pleasant bitterness. These cool-season greens can be used raw as a salad ingredient, or cooked, most commonly in sautées or soups.
Quick cooking is the ticket for light, flavorful summer fare.
Canning your own garden-fresh foods offers many rewards. Read about the recommended methods for canning and filling jars, the equipment you'll need, and the best techniques for preserving the season's bounty in pickles, jams, and salsas.
Celeriac, also known as celery root, is far easier to grow than celery, its close relative. If you're looking to try something new this year, consider celeriac. It's no beauty, but it's crisp and delicious, and it keeps all winter.
If your climate is right, you can keep your garden going all winter with cool-weather crops that can't take the summer heat: peas, spinach, cauliflower, cabbage, lettuce, and other salad greens.
Pumpkins don't have to turn into jack-o-lanterns, says William Brown, who shares his expertise on growing this prolific and nutritious "king of the vegetables." What you don't carve, you can serve in many ways.
A few special seasonings turn American vegetables into vibrant Asian fare.
Regular watering, frequent picking, and the right varieties yield a connoisseur's harvest.
The Colorado potato beetle has become resistant to a number of commercial pesticides. Fortunately, there are physical, horticultural, and biological controls to choose from. Most likely, a mix of strategies will be most effective.
If you're bored by terra-cotta planters, you'll love these creative ideas for garden containers seen at an avant-garde festival in France's Loire Valley.
In addition to being a convenient way to control pests, Bt is also a good way to maintain the natural equilibrium of the ecosystem in your garden.
There are many ways to prepare fresh asparagus. If you want to enjoy it when it's out of season, try this simple pickling technique.
Sunken watering pots and an understory of vetch keep zucchini, crookneck squash and pattypan going strong.
Shallots are an elegant addition to dressings, sauces, and sautés. If you choose a suitable variety, you'll be able to grow enough of this delicacy for a year-round supply.
Simplicity reigns, whether it's tending the vegetables, cooking the meals, or preserving the harvest.
Bundle and dry herbs for great flavor year-round. Air drying preserves the flavor and color of herb leaves, flowers, and seeds. Maine farmer Ellie MacDougall tells how to do it.
A gravel path bordered by a cobblestone curb is works well with many garden styles and is relatively easy to build and maintain.
You may be surprised to learn you can grow artichokes just about anywhere, if you choose the right growing technique for your climate.
Woodchucks, also known as groundhogs, are common suburban mammals that can chomp your plants to shreds. In this article, a wildlife biologist describes the habits of the beast and reviews the options for keeping your garden safe.
Don't stop with pesto Genovese. Other herbs make vibrant, tasty sauces, too.
Do a little work in the fall to prepare your garden for an early, productive crop in the spring.
Blissfully simple to grow, this gourmet green will overwinter to grace your table at the start of the season.
Some weeds are actually good for gardens. Before you declare an all-out war on weeds, learn more about them and direct your efforts appropriately.
Gardeners often dread the drudgery of weeding, but if you establish realistic weed tolerance levels and implement a few strategies, you can have a reasonably weed-free vegetable patch without a ton of work.
Mild-climate Asian varieties such as 'Hachiya' and 'Fuyu' have sweet fruits, lovely form, and gorgeous fall color.
Delicate in flavor, pretty in leaf, chervil likes it cool.
Learn how to grind and store mustard seeds, and get ideas for using them in your cooking.
These rolls go great with soy sauce and wasabi mustard. Steamed slivers of carrot or scallion may be added to the rice.
A quick berry sauce may be cooked or uncooked, but either way, it's always just one or two easy steps from freshly picked.
Rabbits, be they jackrabbits or cottontails, can devastate your vegetable garden. Here's how to keep rabbits out of your vegetable garden without doing them harm.
A veteran county-fair judge reveals what makes a blue-ribbon vegetable.
Find out what it takes to grow vegetables with prize-winning potential on the fair circuit.
Get acquainted with the good bugs and lure them to your garden by planting flowers they like. It's a green way to keep your vegetables healthy.
A Master Gardener explains how to use these innovative Styrofoam containers with pyramid-shaped cells.
Whether you raise them yourself or buy them, help ease the way for tender young plants.
Chickens, ducks, and rabbits can add a lot to a kitchen garden. If you build them a decent shelter and take good care of them, they will reward you in many ways.
Download a detailed drawing, materials list, cut list, and step-by-step instructions for a beautiful potting bench.
Lashed poles, hoops,l and sticks give vining beans and tomatoes handsome support. These structures, from the gardens of historic Old Salem, a Moravian village in Winston-Salem, North Carolina, are a useful addition to your veggie garden.
A genuine lashing is more efficient, more fun to tie, and usually stronger than making it up as you go along.
Mint is indispensable for the cook, but which mint? In this article, Susan Belsinger offers guidance on selecting and using this essential perennial herb.
Nothing compares to corn fresh out of the garden, but here's how to freeze corn for the winter.
Snakes, toads, spiders, and bats are burdened with an unsavory reputation, but they can all improve a garden. Cast aside those medieval superstitions and learn what these much-maligned creatures can do.
Plant them right and pamper them afterward for a sweet harvest
Moles are much maligned, delicate creatures that improve the soil, eat many pest insects, and get blamed for damage they do not cause.
Feathery fennel attracts beneficial insects and lends food a hint of licorice.
Looking for a long-term project? Consider growing your own mushrooms. Shiitakes raised at home are superior in taste, texture, and appearance to what is commercially available. They're a lot cheaper, too.
Formal design, lots of structures, and exuberant plantings add up to a lush, generous garden.
Like a spring tonic, seaweed invigorates your plants and enriches your soil. Learn what it does, and how and when to apply it for best results
Use this herb butter to finish off a dish, but don’t try to cook with it or you’ll lose the delicate flavor of the chervil.
New potatoes are potatoes that are harvested early, when they are small and especially delicious. Try them in this simple recipe for a tasty side dish.
This dish takes all of about 10 minutes to make, but the result is moist, delicious, and elegant.
Design a trellis to support your climbing plants, then build it using copper pipe from the hardware store.
Forget the rototiller. An experienced gardener recommends five tried-and-true hand tools for preparing seedbeds and moving dirt around.
Faced with unplanned retirement, a gardener transforms a weed-choked backyard into a micro market garden that grows greens by the fistful.
Have you ever fantasized about selling your veggies to a restaurant? This author has done that, and here he offers tips on how to proceed and make your dream a successful venture.
A Pacific Northwest inn mixes blossoms with greens, and you can too. They'll enliven your palate as well as your landscape.
This freestanding structure can be taken apart and stored over the winter.
Should you put compost derived from wastewater solids on your kitchen garden? The answers are hard to come by, but the questions are worth asking.
Compact varieties grow fast in almost any amount of space, in this article you'll learn how to select, plant, water, and use this versatile vegetable without pickling them. You'll also find out how to protect your crop against the cucumber beetle.
Asian salads are very different from their Western counterparts, says Ruth Lively. Vegetables are rarely totally raw and crisp.
Adult cucumber beetles and their larval form, the corn rootworm, can wreak havoc with corn, squash, sweet potatoes, and the leaves of legumes. Fortunately for the gardener, there are several "least toxic" methods for controlling these voracious garden pests.
Raita is a blend of grated cucumber, yogurt and herbs. It goes well with curried dishes.
In this cool and refreshing dish, feta cheese, red onion, and kalamata olives add zing.
An Indonesian dressing adds a tangy note to this light and refreshing dish.
Start with seeds to pick the best varieties for flavor, color and storage.
Most people eat only radish roots, but just about every part of the plant is flavorful and enjoyable.
A robust Middle Eastern mixture of rice, dried apricots, currants, and nuts seasoned with aromatics is packed into a colorful assortment of peppers.
Forget the tricks and bribes. Ken Haedrich reveals the best ways to get your kids to eat their veggies.
For a peppery crunch, these quick-to-grow roots are hard to beat.
Red pepper, garlic, and lime juice add a spicy, citrusy kick to fresh broccoli.
Recording your garden's rhythms and rhymes improves results and spurs creativity.
If you love gardening and helping others, here's a program for you.
Dwarfing rootstocks and self-fertile varieties give you the upper hand. With proper care and the right techniques, you can make your cherry dream come true.
Last-minute care gets your garden off to a great start. Janet Jemmott discusses how to prevent problems in the garden, how to make compost, how to get your tools ready, and how to prepare the soil.
Harvest spinach longer with timely plantings and a mix of varieties.
Serve this bread on its own, packed in lunches, or at a brunch with a fruit course.
Lucy Apthorp Leske designs a vegetable garden for her sister and her family, and explains what we all need to consider before deciding to start a garden of our own including size, location, and cost.
Low-fat, one-dish, steam-cooked meals create their own savory sauce. Learn the art of steam cooking by following a simple process, and be sure to practice safe steaming techniques.
Get more food from better soil with less water with raised beds. Landscape designer Linda Chisari shares her design (and materials list), along with advice on sizing and adding a convenient irrigation system.
Is there any way to prevent crop razing? Topics discussed in this article include dogs, repellents, behavior modification, and fences.
In the heart of every gardener grows the desire for a potting bench. This original design is fairly simple to build yourself, or you can hire a carpenter to build it for you.
A nifty tool plus the right soil mix equals a bounty of seedlings. Using a soil blocker has a lot of advantages. Organic farmer Tina Fraser tells what they are how to use one.
If you get the basics right, you can have your pick of healthy seedlings. From seed-starting supplies to transplanting outdoors, here is all the info you need to get your seedlings off to a great start.
Want an eye-catching garden as beautiful as an ornamental display? Check out these tips from the garden of a French restauranteur.
To grow great soil, you've got to do the groundwork, and that means you have to know what you're working with. Get the dirt on your garden's pH and nutrients.
Tired of coleslaw? Here's a fresh take on that familiar dish.
Using the full amount of cayenne makes this Vietnamese salad quite spicy. If you really like things hot, add the shredded chile as well.
This refreshing salad shows off asparagus, leeks, spinach, and turnip in a soy and vinegar dressing.
So you want to grow blackberries? First learn how to site, plant, fertilize, and care for them for best results.
With proper pruning, erect varieties (some of them thornless) are easy to manage and easy to pick.
Should you compost pesticides, herbicides, animal manure, paper, weeds, or diseased plants? The answers may surprise you.
Cold composting is slow and easy; hot composting is fast but takes effort. Both produce a priceless soil amendment.
Cherry tomatoes are so good that they often get gobbled up right in the garden. In case yours make it to the kitchen, here are some ways to serve them up.
Grown right, these little fruits are less prone to problems that plague larger-fruited varieties.
For paste, pasta sauce, and homemade ketchup, pick a variety suited to the purpose.
Like peppers, stuffing tomatoes have a hollow cavity that can be packed with a variety of fillings. These colorful varieties make impressive edible bowls.
This is a very flexible recipe. You can roast the tomatoes until they are the consistency you prefer.
Here's a nice starter salad that showcases beefsteak tomatoes.
Expert advice on growing beefsteak tomatoes, including preparing the soil, choosing the best varieties, planting, pruning, and fighting common diseases.
Before resorting to chemical treatment, try one of the many less toxic ways to control these voracious pests.
Simple techniques produce savory, satisfying results, says Carole Peck, chef and owner of Good News Café in Woodbury, Connecticut. She explains the fine points of slow roasting and also shares six of her recipes.
Cooked this way, tomatoes are juicy and make a great quick, chunky tomato sauce.
Fresh-from-the-garden arugula adds piquancy to the rich flavor of slow-roasted tomatoes and goat cheese on homemade cornbread.
Buttermilk gives a new twist to an old standby.
Get the basic recipe for slow-roasted tomatoes and intensify the flavor of your homegrown produce.
Make a simple side dish to welcome the spring.
If you don't like cauliflower, you've probably never tried it roasted.
"Scarlet ladies" are delightful to look at and delicious to eat.
Baked beans aren't quite the same when you use runner beans.
A cumin and yogurt dressing give some zip to this summer salad.
Growing techniques that feed diners at Arrows will produce dinners for your family.
To get the best crop, most vegetables sown directly into the soil wil need thinning, and the methods vary with the plant.
Made with dried strawberries, strawberry butter is deliciious on muffins, pancakes, scones, or toast.
Dehydrating strawberries is a great way to preserve and concentrate their flavor long after the season ends. You can dry them in the sun, in ykour oven, or in an electric dehydrator.
Acidity and alkalinity are measured in pH units. Most vegetables grow best in a slightly acidic soil. Learn how to measure the pH of your soil and then adjust it for best results.
Nobody likes garden pests. Here are some tips for managing them without endangering yourself and your surroundings.
Add punch and crunch to meat and fish.
Mustard offers attractive flowers, pungent greens, and best of all—spicy seeds.
Of all the components of fertilizer, nitrogen is the nutrient that plants need most. Learn about its role in plant growth and and how to evaluate the various organic and non-organic sources.
This spectacular dessert was created for the great Australian opera singer Nellie Melba. Most modern interpretations fall far short of the original.
Fresh fruit, vanilla ice cream, and a bit of the bubbly create a simple, but exquisite dessert.
Poaching the plums in their skins adds a delicious texture to this elegant dessert.
Spiced poached fruit goes well with oatmeal, whole-wheat pancakes, and yogurt.
This spiced and fruity concoction can be served warm or cold.
Simmer peaches, plums, pears, cherries, and berries as a quick path to fine flavor and aroma.
Treat your family to an elegant change of pace for a leisurely weekend breakfast.
Here's a homey dessert that tastes best prepared a day ahead.
Garnished with edible blooms, these tangy appetizers will surely please your guests.
Cherry Tomato Sundae is a sweet and incredibly flavorful dessert.
This recipe works well with any cherry tomatoes.
Homemade ketchup has a complex flavor that's worth the effort.
This recipe from grandma's kitchen makes enough to feed a crowd.
The red cabbage and raisins in the stuffing are an unusual touch.
Baked Stuffed Tomatoes hold a savory blend of toasted bread, herbs, and pine nuts.
This basic dressing won't overwhelm your delicate garden lettuces.
Romaine lettuce can stand up to big flavors; pair it with a dressing that features capers and anchovies.
This salad makes an outstanding lunch or light supper dish.
A blend of raspberry vinegar, honey, sour cream, and Merlot nicely complements the delicate taste of butterhead lettuce.
Renee Shepherd explains how to match each type of lettuce with the dressing that suits it best and offers tips on getting the grit out of greens and bringing out their flavor.
This soup makes a refreshing first course for a summertime meal.
You'll need a lot of leaves to prepare a portion. Here's how to pick it and remove the grit before serving.
A good way to lengthen the harvest of this tasty green involves a combination of varieties and a nearly year-round approach to planting.
This Middle-Eastern dish is good served over rice or couscous.
Fava Beans with Pancetta is a quick sauté that exemplifies the best of italian cooking.
Dill doesn't always have to serve as pungent accent. True dill lovers know it can perform the lead role deliciously.
This recipe uses dill to turn a chilled cucumber soup into a spring-fed pool of flavor.
A cup of dill folded into an easy biscuit recipe gives the day an elegant start.
A pesto made with two cups of dill lends extraordinary freshness to a bowl of pasta.
Pile the apples high and glaze after baking for an irresistible dessert.
Twelve antique apples: their ripening season, appearance and flavor, uses, and strong/weak points.
Broccoli comes to a tender head, then keeps producing sideshoots deep into fall.
Wrap broccoli in prosciutto and broil it for a new take on this old reliable vegetable.
What's the storage life of commonly grown vegetables? Find out here.
Suzanne Ashworth knows how to grow cabbages in a hot and dry climate. In this article, she offers growing tips and picks her favorite varieties. Growers in cool climates can follow her methods, too.
This cold frame is a bottomless box topped by glass frames. With the materials list, a detailed plan, and instructions, you'll be able to build your own.
This quick-to-make mustard has hints of sweetness and citrus.
This hot mustard is aged for two weeks at room temperature, and then refrigerated. It is a natural with egg rolls.
True Dijon mustard is certified to come from Dijon, in France, but this version is quick to make and delicious.
This sweet, tangy condiment is excellent with grilled poultry or meat, and outstanding spooned over grilled eggplant.
This dish is made with ingredients usually on hand. Be warned, it packs a real garlic punch.
Bagna Cauda means “hot bath.” It is a special treat made with moist, recently cured garlic.
Freshly harvested or cured and stored, garlic shines in the kitchen.
Easy-to-install electric cable beats the worst of winter.
This soup can be served hot or cold. Using butterheads keeps it smooth and creamy.
Tender fresh-cut lettuces provide a perfect bed for a quick sauté of shrimp and shallots, accented with a mild curry sauce.
How does a pale-green, hard ball become a mouth-watering red delicacy? Desirable tomato characteristics result from a careful biochemical choreography.
Sweet onions are stuffed with creamy feta cheese, caramelized onions, breadcrumbs, and a touch of cream that's offset by the punch of roasted chile pepper purée.
Ripe garden tomatoes are filled with olive purée, sautéed onion and garlic, basil, and breadcrumbs.
Butternut squash is paired with tomatoes, cubes of cheese, sage, and white wine. The sharpness of the cheddar is a good counterpoint to the squash's sweet flesh.
Savory fillings turn garden produce into something spectacular. And the basic technique for making stuffed onions, tomatores, peppers, and squash is surprisingly straightforward.
Sage enhances the autumnal flavor of the pears in this icy treat.
Fruit liqueur adds a kick to this granita's flavor.
Honey and honeydew make this light green ice fruity and sweet.
Champagne boosts the flavor of this luscious red ice.
Grated carrots add sweetness and texture to these colorful harvest muffins.
Bake this cornbread in a cast-iron skillet for a crisp, brown crust.
Serve this bread with soup or any saucy, tomato-based dish.
It’s hard to think kindly of aphids, those pesky green bugs that suck the life juices from plants, but we probably should. Aphids are the base of many food chains in the garden, playing an important role like that of small rodents in grassland ecosystems.
Penne pasta gets a "sauce" of plum and sun-dried tomatoes, black olives, pine nuts, and broccoli.
Discover the secret to perfect al dente broccoli and delicious ways to use it.
In a hurry for great soil? Grit your teeth and get to work. Double digging requires lots of elbow grease but creates fertile, well-drained soil every time.
Make the ultimate apple pie with antique apples.
Old varieties offer diverse flavors and a wide range of uses.
If your squash plants are wilting, it may be because of squash vine borers. Here are some basic steps to figure out what’s wrong, and then to decide on a logical pest-control strategy.
A crispy tempura batter is enhanced by the inherent gumminess of the okra.
The flavors of this dish from Arrows Restaurant in Maine combine well with sliced yellow and red tomatoes drizzled with a light vinaigrette.
A southern belle finds a warm welcome in a cooler region. Give okra warm soil, lots of sun, and space to spare and you will find out that okra is good for more than gumbo.
Make refreshing fruit ices from your garden berries and fruit.
A hearty side dish featuring winter savory, tomatoes, and cannellini or haricot beans.
Try these tomatoes on some olive oil-brushed crostini.
Eggs cook amidst a bed of red peppers, tomatoes, and herbs in this skillet dish.
Learn how to use this elusive herb.
This simple, summery drink can be made lower in calories by substituting plain yogurt for the ice cream and adding a little sugar.
This relish can turn a basic warm egg salad sandwich into fancy fare.
Serve this sweet and spicy fruit salad with grilled fish or chicken.
Ideas for using watermelon include a smoothie, a salad, and a relish.
Ken Haedrich reveals his recipe for his favorite vinaigrette, looks at the simple art of making croutons, and considers the pleasures of wooden salad bowls.
With regular observation, good gardeners catch potential problems before they become severe. By hand-picking, squashing, or pruning off insects pests, they're not likely to multiply beyond control. Helping beneficial insects flourish is extremely important as well.
Glide through summer with an eager herb full of flavor.
Calabacitas refers to both a round summer squash and a stew made with them, along with corn and roasted green chiles. The squash tastes like zucchini, which can be used successfully in its place.
The name cutworm is applied to the larvae of about 200 species of night-flying moths. Here's how to control them in your garden.
Fava lovers debate whether removing the skins improves flavor and texture. Try them both ways and decide for yourself.
This meaty, Old World legume is long on flavor.
Trellis and train your tomato plants for big fruit that ripens fast.
Green, yellow, and red peppers along with chipotle chilies and red onion make up this relish.
A red pepper purée with some cream and Parmesan cheese gives grits elegance and appeal you never dreamed possible.
When faced with the need to use an insecticide, here are a few guidelines to using the least-toxic ones.
Pork tenderloin is arranged on top of grilled peppers, fennel, eggplant, and scallions.
Striped bass cooks on the grill in less than 10 minutes. In this dish, it is placed atop a salad of grilled corn, tomatoes, pepper, and spinach.
An eclectic mix of carrots, figs, beets, goat cheese, arugula, and other vegetables compose this salad.
An artful blend of ingredients yields easy summertime meals.
A great lunch or light dinner, this salad features both fresh grapes and golden raisins.
Red grapes, apple, blue cheese, and watercress make up this tasty salad.
Serve this salsa with tortilla chips or with a warm Brie quesadilla.
With grapes, simple is better. But that doesn't mean that they can't be used in dishes from salsa to salads.
A classic springtime pairing.
This dish can be made lower in fat by placing the chicken on a rack and roasting the vegetables in a separate pan.
Fines herbes are equal parts chives, parsley, chervil, and tarragon.
Short on garden space? Grow your herbs even closer to the kitchen in windowboxes that fit your style.
Roasted poblano chiles and cream—one of the showstoppers of Mexican cuisine—welcomes zucchini and corn into the classic mix. As is, it’s an unbeatable taco filling; with grilled or broiled chicken, the combination becomes an unforgettable main dish.
Chef Rick Bayless calls this soup the "squash blossom dish of dreams."
Squash and zucchini blossoms are the most fragile, most ethereal part of the plant. They add a special flowery delicacy to food.
These quesadillas are filled with a mixture of fresh squash blossoms, peppers, tomatoes, and cheese.
Serve this dish as is or spoon it into a hot corn tortilla and sprinkle it with tangy, fresh cheese.
Chef Rick Bayless shows how zesty seasonings transform the fruit and flowers of zucchini into flavorful dishes.
Steamed mussels are soaked with a sauce of peppers, white wine, cream, and herbs.
Ken Haedrich test drives three models of mandolines and discusses the pros and cons of each.
One of the surest ways to healthy, productive tomato plants is a strategy that prevents tomato diseases.
Blankets of permanent mulch keep the garden pretty and productive.
Say goodbye to backbreaking work and garden pests, and garden all winter long with a hydroponic system.
Pineapple, lemongrass, lemon balm, lemon verbena, lemon juice, and limes mix in this unique punch.
Grilled, marinated tuna sits atop a composed salad of beans, potatoes, olives, onions, and tomatoes.
This lemony dessert with a caramelized top makes an elegant presentation.
How to use and store lemon verbena, balm, basil, thyme and lemongrass.
Lemon verbena, lemon balm, lemon thyme, lemon basil, and lemon grass offer ethereal aroma and essence to many foods. And they provide color, fragrance, and texture to the garden.
Beets can be easy and satisfying to grow if you prepare the soil well, fertilize carefully, sow the seed lavishly, and thin them conscientiously.
Beet greens and cubes of roasted beets form the base of this quick and tasty sauce.
In this recipe, pureed cooked beets take the place of some of the oil, so this dressing has more nutrients and less fat than traditional vinaigrettes.
Roasting beets gives them a sweeter, richer, and deeper flavor than boiling does.
An easy soup that can be made with a water base or by using a quick stock recipe. Green salsa is swirled into the soup before serving.
Topped with a fresh pepper relish, these corn pancakes make a delicious summertime lunch or dinner.
Deft handling in the kitchen keeps this summer treat sweet and tender.
Container gardening aloft requires vigilant care, but the rewards are ample.
Sweet peppers offer a summer finale to savor.
Turn weedy walks into artful avenues with neat and attractive paths of brick.
Use this oil for summer fruit salads, chilled seafood salads, and bitter greens like endive or radicchio.
Flavored oils like this one can be used in lieu of adding the seasoning directly to a dish.
A simple oil and vinegar-based vinaigrette that is good with chilled vegetables like leeks or tomatoes, mesclun greens, or even summer fruits.
This vinaigrette is good with pasta, grilled fish, and Mediterranean food, or chilled with antipasti.
Vinaigrettes aren't just for lettuce anymore.
Quench your plants' thirst without overdoing it. By getting to know your soil, keeping water where it needs to be, and knowing when to get out the hose, you can effectively water your garden and save money, too.
White kidney beans are dressed with olive oil, vinegar, sage, and garlic.
Sage is rolled into veal or chicken bundles which are then coated with dry Marsala wine.
Sage enlivens the flavor of roasted potatoes in this easy recipe.
With long cooking, sage's assertive raw taste mellows, and it bumps up the flavor of starchy foods and mild meats. Briefly cooked, sage stands up well to more aggressive flavors.
Grow this perennial herb to enliven your garden and your cooking.
A refreshing, chilled, fruity drink for a hot day.
A lemon or orange glaze tops this cake made from puréed orange-fleshed muskmelon.
If you can avoid the temptation of eating ripe melons right out of the field, try these ideas.
For the best flavor, grow long-season varieties, says melon grower Laurie Todd. She offers advice on everything from seed starting to harvesting.
To reduce pest problems in your garden, combine a number of strategies and monitor the garden regularly.
Fresh spinach is topped with toasted pine nuts, prosciutto, and Parmesan in this salad.
Pruning can bring an old tree back to health and let you reap the fruit of your labor.
In days gone by, rhubarb was called "pie plant." It combines with raisins in this variation on the dessert classic.
Rhubarb conserve and chopped strawberries are mixed into the batter of these muffins.
Spread this conserve on muffins, croissants, popovers, or toast.
There are many other ways to use rhubarb besides in the classic pie.
Rhubarb is a particularly striking vegetable to use in kitchen garden design.
If your vegetable trimmings go directly from the cutting board to the compost pile, you may be throwing out good flavor and nutrients. Many of those odd pieces—ends, peels, cores, and stems—have great potential in a quick vegetable stock.
As the season progresses, take advantage of fava beans, baby carrots, asparagus, spring turnips, or the first zucchini. For a fall stew, add diced celery root along with the artichokes.
Carrots, new potatoes, beans, tomatoes, bell pepper, and summer squash enliven this dish with their various colors and flavors.
This Catalan sauce is delicious served with chickpeas, roasted potatoes, or grilled vegetables.
Time is a crucial ingredient when making a ragoût, but this stew is still done in an hour.
Saucy stews owe their deep flavor to gentle cooking. Many people rely on stir-fries for an easy weeknight meal, but ragoûts and stews can simmer lazily over low heat in a heavy pan or casserole while you're making a salad or dessert.
With a little imagination, grand gardens can inspire even the smallest plots. After visiting Rosemary Verey's famous kitchen garden at Barnsley House, author Betty Lou Davis transforms her own Maryland vegetable garden.
This recipe gives new potatoes a new taste.
Cilantro adds a cool note to this green salsa.
Use halibut, mahi mahi, or tuna in this recipe. The citrus marinade tenderizes the fish, allowing it to cook quickly on the grill or under the broiler.
Cilantro's flavor elicits strong reactions in people. For those who love it, it enlivens many dishes, acting as a cool foil for spicy seasonings. Here's how to use it and store it.
Favored in fiery cuisines (like salsa), this herb likes cool weather. Here's how to grow and harvest cilantro.
This hearty soup features egg noodles, winter radishes, and a rutabaga.
A variety of fresh herbs, mustard, and cabbage mix with spring radishes in this flavorful cole slaw.
Scale insects can be serious pests for fruit and nut trees, currants, grapes, and raspberries. Here's how to deal with them.
Served with rice or noodles, this Asian-inspired dish gets some heat from a red pepper.
Preserve your asparagus harvest by pickling it.
Sour cream thickens this pretty soup made with a pound of fresh asparagus.
Tips on using and preserving fresh asparagus.
Collards and cornbread are quintessential Southern favorites. This recipe combines the two in an innovative way.
Here's the real deal: Southern-style cooked greens braised slowly until tender, cooked with a piece of pork and some hot peppers, and served with some vinegar.
Asparagus is one of the tastiest, easiest vegetables you can g row. A little work up front pays off with years of good eating. Find out how to plant and manage this quintessential spring crop.
Some species of slugs can eat their weight in plants every day. Sharon Collman explains how to outsmart them and save your garden from taking a licking
After freezing for three to four hours, this "soft serve" is swirled in a food processor to make it creamy.
Ladyfingers replace shortcake and mascarpone cheese takes the place of whipped cream in this trifle version of a classic dessert.
Ripe, juicy, freshly picked strawberries beg for the cook's creative expression.
A pungent sauce is spooned over a dish of shrimp, snow peas, and noodles.
Serve this dish over rice or noodles.
Plump green peppers are filled with rice, tomato, and onion and then steamed.
A colorful, "confetti" salad mixed with an orange-jalapeño vinaigrette.
A fairly spicy salsa of mixed peppers and mango.
Serve these little packages of grilled goat cheese with a crusty bread.
Debora Carl planned a garden where family and friends could grill, eat, and enjoy each other's company.
Green beans are pickled along with red chiles, peppercorns, and dill.
Whole, small zucchini stand upright in canning jars in this recipe.
Striped or golden beets make colorful pickles.
The flavors of this garlic develop for a month in dark storage.
There's more to pickle than cucumbers. All manner of produce can be pickled. Jane Selover walks us through the few simple steps to tangy treats you can enjoy all year
These flavorful gnocchi are first boiled and then sprinkled with cheese and baked.
Chimichurri is a zesty sauce from Argentina that makes a wonderful marinade for vegetables and fish.
How to harvest, store, freeze and use this most underappreciated herb.
This indispensable, easy-to-grow culinary herb wins accolades for its piquant flavor. It’s highly ornamental in pots, borders, or the vegetable garden; and it stores and freezes beautifully.
Feta cheese adds piquancy to this colorful dish. Most of the salad can be combined ahead of time, but the peas are added at the last minute.
Here's an unusual pasta dish that gets its flavor from peas, sundried tomatoes, basil, peppers, and onion.
Sweet fruit and savory vegetables combine in this vibrant salad.
A light lemon dressing that enhances the ingredients of salads without overpowering them.
This composed salad makes a satisfying meal.
Artfully arrange your garden bounty for a light meal that looks as good as it tastes. A composed salad of carefully placed fresh vegetables keeps individual ingredients distinct, yet ties them together with a flavorful dressing.
The creaminess of this risotto is complemented by the fresh green peas and the earthy mushrooms.
This garden features perennial fruits, vegetables, and herbs selected for productivity as well as for looks. Cedar-edged brick paths give the garden structure.
Identification, row covers, natural enemies, and Bt keep cabbage caterpillars from making your cole crops look like Swiss cheese.
Here is a simple approach to a complex concept. If you rotate crops according to their nutritional requirements, then you can add soil amendments in rotation, too.
This spicy Indian dish is often served over rice, making a combination of legumes and grains that provides complete protein.
Try a variation on the standard tomato-sauce pizza by topping a crust with apples, squash, onions, and cheddar cheese.
Pine nuts, wild rice, and a variety of herbs and vegetables make a colorful, savory stuffing for baked squash.
Two of the easiest ways to prepare a winter squash are steaming and oven roasting.
Tuna steaks are marinated in herbs, sherry, and soy sauce in this easy recipe.
Thyme, paprika, and dry mustard blend together for a delicious sandwich spread.
By mimicking their native habitat as closely as possible and by learning how to prune the plants correctly, Rexford Talbert grows thymes in abundance.
Follow these tips to use thyme to its best advantage.
Defense against whiteflies begins with garden diversity.
An ecological outlook and organic materials vitalize a garden. By working with nature instead of against it, James Carr and his wife cultivate a vegetable garden without chemicals.
Produce more fruit in less space with this centuries-old technique. Ron Wade guides us step-by-step through the first three years in the life of an espaliered apple tree.
This version of a complicated Spanish dish is more streamlined, and trades some of the assertive vegetables with more wine-loving ones.
Pair this comfort food with your favorite Chardonnay.
Red or white? Sommelier Andrea Immer shares some simple tools that make it easy to pair the right wine with your vegetables.
The freshest fruit surrounds a scoop of homemade ice cream and a delicate, cream-filled puff of pastry.
Baked in a tart shell or ring, these rounds of fresh greens are surrounded by a browned, rustic crust.
Use just-picked veggies and homemade broth to make this dish the best it can be.
Gardening cooks who find their way to this Provençal inn likely won't want to leave. The pristine produce from the garden and nearby markets is given great respect in the kitchen and a place of honor at the table.
Voles are cute until they damage special plantings. Sheila Davis tells how to manage habitat in your garden to discourage the critters.
Garrett Hack describes the satisfaction of keeping and working with farm animals.
Whether it's from cows, goats, rabbits, or birds, manure makes for good growing.
Radicchio's intriguing flavor combines well with milder lettuces and greens. If you can't grow an heirloom, go modern. Here's how to grow your own.
A veteran grower reveals her essential garden library. Many of these books are old, but still on the market as used editions.
For the home gardener, the sweet potato is easy to grow, delicious, versatile, and highly nutritious.
This brightly colored jelly may be kept in a refrigerator for several weeks or processed in a boiling water bath and kept for months.
A simple but sophisticated cookie, these biscotti are the perfect use for your pungent anise seeds, which are much more flavorful than store-bought.
Make a flavorful sugar to use in tea.
Homemade mustard in a fancy jar makes an unusual, personal gift.
Citrus zest, chile pods, and a bay leaf float in a flavorful cold-pressed olive oil.
Colorful herbs, flowers and vegetables in a decorative bottle of vinegar make a wonderful gift.
Even at the last minute, the harvest can yield gifts to treasure.
This dessert can be made in 45 to 50 minutes, start to finish. The best part, though, is that the cake stays moist for several days.
This colorful salad is a great way to use fresh corn.
These pretty dumplings are shaped with a small cookie cutter.
This simple chicken dish dish can be made and reheated in a microwave oven.
The Pennsylvania Dutch are a people of many beliefs and lifestyles, but they share one thing in common: Their cookery is the product of their land.
It makes sense to grow your own saffron, the world's most expensive spice. Here's how to grow it affordably and add a little color to your cooking.
In eastern Pennsylvania, a vegetable garden is made beautiful. When Jack Staub is faced with a gardening challenge, he tries to come up with a solution that is not only horticulturally sound but also pleasing to the senses.
Insect predators and prevention keep squash bug numbers under control.
A variety of greens makes a pretty base for a layer of leeks and fennel.
Here's how to prepare leeks for cooking, and some ideas for using them.
The leek is not only a beloved vegetable, but a garden ornament as well. Abigail Wiscombe tells how to enjoy an ample supply of them from late summer through spring. Rich soil, ample water, and hilling up are what it takes.
This easy, fresh-tasting dip is perfect with fresh veggies.
Garlicky hummus is wonderful with fresh vegetables.
The perfect dip for a crudité display.
When the occasion demands, make a crudité display that looks good enough to eat. Gather a palette of prime vegetables and make a beautiful harvest basket for a party or special occasion.
These luscious preserves are perfect for slathering on warm breakfast breads.
This tantalizing herb-infused wine sauce is delicious with duck, chicken, or roast pork.
A simple French custard dessert makes good use of tasty, sweet cherries.
A trellis of vines and saplings gives plants an elegant boost. Janice Shields shows you how to build it.
An easy sauce from an Italian garden in Toronto.
A Naples-inspired garden of greens, colorful vegetables, and fruit trees thrives in suburban Toronto.
Rosemary's piney flavor brings a quality of wildness into the kitchen.
Here's how to coax rosemary through the winter.
Among the few herbs that are a must for every kitchen garden, rosemary, most would agree, is preeminent. Sprawling or upright, in garden or pot, this herb loves a place in the sun.
There are more ways than you think to use the garden's produce. These harvest breads are so good, so attractive, and so good for you, that your main problem will be keeping up with the demand.
Traditional coleslaw is creamy, tangy, and usually a little bit sweet. This version, too, includes tart and sweet elements. A vinaigrette replaces the usual mayonnaise dressing.
This version, made with homemade stock, was inspired by some good-looking winter squash.
This simple cabbage dish is a part of virtually every holiday feast in Slovang, California.
Cabbage is one of the great kitchen workhorses of the vegetable kingdom.
From philosophy to fantasy to film, the humble cabbage appears in literature more often than in many kitchens.
This classic combination of lemonade, peaches (or nectarines), and ginger root is packed with vitamin C.
This concoction is a great way to celebrate autumn's bounty.
The surprise lies in the amount of flavor packed into this healthful concoction, especially if you have access to fresh pineapple juice.
Don't restrict yourself to fruit smoothies. Smoothies can also be made with vegetables and vegetable juices.
Any and all berries are welcome here. When berry season hits, freeze any you can’t eat and you’ll have plenty on hand for when the fresh berries are long gone.
When the onion harvest is good, Edon Waycott likes to make a sweet and spicy onion relish. Here, he offers tips for handling onions, along with a recipe for a pickled onion relish.
A blossom is nothing more than a lure, designed to attract bees or other polinators to move pollen from anther to pistil.
This unusual, yet easy-to-make treat is great for breakfast or a coffee break.
In this delicious twist on a traditional favorite, the contrast of the tangy-sweet gooseberries with the creamy cheesecake is a pleasant surprise.
Growing beans for seed saving isn't complicated if you follow these tips for harvesting, drying, and storing.
Simple boiled beans get a flavor burst from cardamom and cayenne in a yogurt dressing.
This Salade Niçoise is a meal in itself, with an anchovy vinaigrette that's subtle enough for anchovy skeptics.
This dish can be a simple side or party fare.
This quick stir-fry has a mild Thai flavor.
In Wild Jungle Tofu, the tofu absorbs the flavor of the rich herb paste.
Red Shrimp Curry combines the Thai flavors of kaffir lime, fish sauce, basil, coconut milk, chiles, and curry paste.
This paste has a spicy, aromatic flavor that's good in soups, stir-fries, and marinades. It goes well with meat, seafood, and tofu.
6 servingsPeel and grate the celeriac to make 3 cups. Place 1⁄2 cup of the orange juice in a medium bowl and add the grated celeriac.Peel and core the apples, chop into 1⁄2-inch chunks...
This side dish has a deliciously mild and slightly sweet flavor.
Here's a special mix that will get your cucurbits seedlings off to a flying start.
Here's a savory side dish with pumpkin as the star.
This slightly spicy pumpkin soup is complemented by a dollop of light, cool crème fraîche.
Pumpkin Pie is an autumn favorite not to be missed. Since pumpkin purée is easily frozen, you can plan on having pie year-round.
If hand-picking or spraying with water are ineffective and Bt doesn't solve your problem, consider stepping up to a pyrethrum based insecticide. Use it judiciously: It is relatively safe for people and pets, but it will kill all insects it comes in contact with, pests and beneficials alike.
This colorful medley makes a quick, light meal served over couscous.
Serve this festive sauté over long-grain rice or rolled up in warm wheat tortillas.
Fast-cooking zucchini is an ideal basis for sautés. Mint and lemon juice add zest.
Orange Peel and Rosemary Butter Cookies showcase a natural pairing of flavors.
You can make this dish with either fresh or dried rosemary.
If you prefer more sauce, simply double the amount of wine and orange juice.
Eggplant and Thyme Spread makes a tasty centerpiece for a snack tray.
These pickles go well with many foods, and they also make great gifts. Wouldn't it be grand to finish your Christmas "
Get the springtime freshness of homegrown asparagus in the dead of winter.
These calzones make a hearty main dish. They can also be served as appetizers.
A savory side dish, with escarole as the star.
Curly Endive Salad with Bacon Dressing is a simple but elegant first course.
This Italian family recipe combines prime fall ingredients: carrots, escarole, and beans or pasta.
Potato Salad with Shallot and Mustard Dressing is a classic that soars with the right potatoes and your best shallots.
This easy-to-make dish is ideal as an accompaniment to cheese or as an hors d'oeuvre with toast or crackers.
Chicken Sautéed with Cider Vinegar and Shallots is a simple dish that can be made ahead and reheated in a microwave oven.
When a plant bolts, it forms flowers and then seeds, and while this is happening, the leaves turn bitter. Lettuce is not the only plant to bolt, but it's the plant that has been most studied. Learn what causes bolting and bitterness, and what you can do to delay the process.
Here's a plan for a stunning 32-foot-square cottage-style garden that is productive, inventive, and not difficult to maintain.
Choosing and caring for the right cutting board can help protect you and your family from bacteria.
One of the most important rules of cooking is also the least observed: Keep your knives sharp.
This dessert is good warm or at room temperature.
Peasant Soup is based on carrots, leeks turnips, and lentils, but it can accommodate just about anything you have growing in the garden.
These crêpes can be made as much as a day ahead and kept covered in the refrigerator.
Candied flowers add an elegant touch to cakes or fancy desserts. Here's how to make them.
All the flavors of Southeast Asian cooking come to life in this sauce.
This pesto is a good companion for grilled salmon or other fish.
Try this versatile pesto with grilled pork chops, black bean soup, polenta, or pasta.
Stir this into polenta, or spread it on burgers, chicken, or pizza.
Mâche with Mushrooms and Red Onion is a simple and tasty salad.
Mâche with Beets and Walnuts is a traditional French way to serve this green.
Here's a yummy salad with an assertive flavor.
Perfect for the holidays, this pudding can be made ahead of time and refrigerated for up to two weeks.
This unusual salad can be made ahead.
Carrot's sweet flavor lends itself to baking. This carrot cake is a lighter version than those typically found in cafes and bakeries.
Make a delicate carrot dish that's perfect for a light lunch.
Garlic Carrots and Onions is a simple, fast way to celebrate the flavor of freshly harvested carrots.
Here's a satisfying snack.
Feta cheese adds zip to this simple romaine salad.
Pasta with Fennel, Parsley, and Chives is a do-it-yourself dish.
If you're serious about vegetarian fare, good stocks are a necessity.
Garlic-and-herb Boursin cheese makes a smooth and delicious sauce for creamed spinach.
Arugula, radicchio, endives, and watercress make a fine salad.