Cultivating a Green Thumb with GardenAdvice

The harvest video was on Hudson Valley Seed’s Instagram account, and one of that New York-based organic seed company’s co-founders, K Greene, talked with me about growing shallots and their more commonly grown cousin, garlic. He also shared some other ideas for succession sowing of edibles whose planting time still lies ahead—whether for fall harvest or to over-winter and enjoying in the year ahead. Read along as you listen to the Aug. 7, 2023 edition of my public-radio show and podcast using the player below. You can subscribe to all future editions on Apple Podcasts (iTunes) o

A happy and pleasant surprise has just arrived through the post at home.

Read Japanese Maple root and branch review

The two best complimentary colours are Red and Green.  There are many ways this is demonstrated in the spring garden and they will be sure to draw compliments. The Peonies are just opening under a bit of shelter and shade.

Shrubs rule the roost in August and apart from some Hebe there is not much other than green and a bit of leaf colour. Roll on the second flush of roses.

Smilax vines go by the common names greenbrier or catbrier due to the thorns covering their stems. There are 300 to 350 smilax species worldwide. Approximately twenty-four species are native to North America, with fifteen species growing in South Carolina. Smilax grows well in moist shade and is an important food source and habitat for wildlife, including birds, rabbits, and deer.

First, of course, you want to make sure the crop you’re considering saving seed from is open-pollinated, not a hybrid. Hybrids won’t “come true” from saved seed one generation to the next.“Start with the super-easy things,” said Ken, “like anything with a perfect flower and a pod—beans, and peas, for instance.” Perfect flowers contain both male and female parts, or stamens and pistils, such as lettuce, tomatoes, brassicas, beans; in imperfect ones, such as on squash and cucumbers, there are separate male and female flowers.“Before you even transplant your first seedling, you can start thinking about seed saving,” Ken said, and also wrote in a new article on the Seed Library blog.For beginning seed-

IHATE SPENDING $1.49 OR EVEN 99 cents for a bunch of herbs, when all I ever need is a few springs at a time. And so I try to strive for herbal self-sufficiency, using simple tactics of growing and storing all the herbs I want all year—mostly in one of two basic frozen forms.You can make a “pesto” (as in: a sauce of crushed herbs) with many of your green garden flavors. Not just parsley (above), but sage, basil, rosemary, chives and garlic scapes will work—and probably more, using a little water or oil to semi-liquefy the harvest. I’m putting up some cilantro and dill, using both the ice-cube and rolled “log” tactics below, as a test this year, too.The recipes and how-to’s:Garlicky Green Ice Cubes. (How I make and freeze 365 days of basil pesto, and other herb pestos, too.) Will the Real Oregano Please Stand Up? (What a confusing herb this is! If your homegrown oregano tastes

This year, I’m late, late, late—and I’m conveniently blaming circumstances beyond my control. After frozen ground in April, no rain for three-plus weeks in May, and a June of incredible deluges, some of my best-laid plans aren’t looking so swell. Maybe you’re in the same situation. With all the upside-down spring weather that made headlines around the nation, I suspect it’s not just me who fell “behind.” There’s still time for a positive outcome.Ken (below, saving tomato seed), founder of Hudson Valley Seed Library catalog and an organic seed farmer, joined me on the public-radio show and podcast to talk about planting for late summer into late fall harvest (think: pea-shoot salad, a succulent fresh batch of basil and more), and about seed saving.Read along as you listen to the July 13, 201

First, let’s do a little learning on the topic of local as it applies to heirloom seeds.  I loved where the conversation led in my Q&A with Ken:Q. “Local heirlooms” is a primary message, and mission, of Hudson Valley Seed Library. Explain. A. Just as beauty is in the eye of the beholder and taste is on the tongue of the eater, defining the term “local heirloom” is in the hands of the gardener. Most seeds have traveled more miles than any of us will in our lifetimes. Very few of the varieties of vegetables, herbs, and flowers that we love originally came from the places where we live. Many favorites, like tomatoes, originated in warm, sunny places like Central and South America. As the seeds traveled to new places, met new people with their own ideas of flavor, beauty, and use, they changed.So local do

You’ll notice that I said sweet potato-greens soup in the headline, though Anna Thomas’s original has it the other way round, with the greens first. I suspect her soup is greener in color than mine comes out, too. That why I say mine is an adaptation (that, and the fact that once I read a recipe and follow it the first time, I rarely look again, and just keep on adapting).my version of sweet potato-greens soup with sageNote: This soup freezes very well, but as with all soups, I refrigerate it for a day first to let the flavors meld.ingredients1¼-2 pounds sweet potatoes (Anna recommends 1¼; I use about 2 to shift the flavor and color balance) 1½  tsp. sea salt 2 to 3 Tbsp. sage leaves chopped 1 bunch kale 1 bunch chard 8 cloves garlic 3 cups vegetable broth 3 cups of water 2 large yellow onions 2 Tbsp. olive oil black pepper really good olive oil for garnish stepsPeel and cube the sweets, and put them w

Background: Barry Glick–a serious plantaholic who’s even a vegan and is sometimes also referred to in mock botanical Latin as the Glicksterus maximus–is a native of the Philadelphia area, and has been gardening since childhood.  In 1972, he purchased 60 acres of a 3,650-foot-high mountaintop in Greenbrier County, West Virginia, that became Sunshine Farm and Gardens (which you can stroll though and shop from at sunfarm.com).  Barry’s a garden writer and a longtime lecturer—but most of all I love how he was described in one magazine article I read recently:“The Flower Child Who Became the Flower King.”snippets from my q&a with barry glickIN THE TEXT BELOW, I harvested just the briefest details from conversations with Barry before, after and during the show taping, so be sure to listen in as well as read (the podcast player is just above), for extra unexpected goodies. Examples: the fact that a Number 8 “camel-hair” brush—which Barry uses for hand-pollination of hellebores—is actually made fro