cookinwithherbs, contributor | September 30th, 2013
The Ozark Mountains in autumn are as beautiful as the renowned New England scenery. I am here for the Herb Harvest Fall Festival at the Ozark Folk Center... as well as to enjoy the gardens and seasonal landscape... it is harvest season!
WesternGardener, contributor | September 16th, 20135 comments
Small-batch preserving is perfect for gardeners with small gardens or those with vegetables that don’t ripen all at once. It's also an easy, time-saving alternative to marathon canning sessions. Here's how to fill the freezer with small batches of tomatoes, peppers and zucchini.
cookinwithherbs, contributor | August 28th, 20131 comment
Right now we are up to our elbows in garden bounty. Hallelujah! However, even though we are busy harvesting, preserving, drying and putting up the bounty before us--it is time to be putting in fall crops. This is easy to do, as we remove one crop, amend the soil, and replace it with another.
cookinwithherbs, contributor | August 13th, 20131 comment
Here's my favorite new gardening book: How to Move Like a Gardener: Planting and Preparing Medicines from Plants by Deb Soule, (Rockport, Maine: Under the Willow Press, 2013) is a delightful, insightful and inspiring read.
Community gardens come in all shapes and sizes, and each garden has its own personality. The River Street Community Garden in North Adams, Mass., shows how one small garden can bring many groups of people together.
Last weekend, the International Herb Association held their annual conference in Townsend, Tennessee, known as the quiet side of the Smokies. Nestled down in the Appalachian Mountains, we had nature surrounding us; though we did venture out on a few tours. My favorite was a visit to the University of Tennessee trial gardens with the highlight being their Kitchen Garden.
Many of us serve the same foods for cookouts--cold salads, deviled eggs, vegetables, meats and poultry from the grill, baked beans, fruit salad--here are a few ideas for adding herbs to enliven your usual fare so that they explode with flavor!