cultivating herbs, and curiosity, with you grow girl’s gayla trail

These days, we all look for a good way to refresh ourselves and fresh, home-made drinks are the perfect thing to do so. Especially if we can make something that includes the fruits of our labour in the garden.

Are you dreaming of an exotic garden full of flowers with hard to pronounce names that will awe your guests? An understandable dream. But most tropical green life are not meant to grow in the weather conditions that the UK offers.

With all that in mind, I made my annual frantic call with some urgent tomato questions to today’s guest, Craig LeHoullier in North Carolina, the NC Tomato Man as he’s known on social media, author of the classic book, “Epic Tomatoes” (affiliate link). Craig knows more about these cherished fruits than almost anyone I’ve ever met. He even shares that in live sessions each week on his Instagram account where you can ask your questions and get solid answers. I asked Craig how he’s doing and what we should all be doing to bolster a bountiful harvest and also about which fruits to save next year’s seed from anyhow and other tomato questions. Read along a

Girl dinner is the latest dining trend to take over social media. Many of us already knew it existed (we were eating it, after all), but it didn't have a name until a few weeks ago. At its most basic, it's a pantry clear-out, cheese-and-charcuterie, snacking kind of meal. You can eat it with your fingers and graze on it while watching TV, reading a good book, and just doing a little self-care.

2 tbsp canola oil 12 oz package original breakfast sausage links 4 green onions chopped with white and green portions separated 8 oz portabella mushrooms, sliced 1-pint cherry tomatoes, halved 1 tsp dried thyme or 1 tbsp fresh thyme ½ tsp salt 3 cups water 1 cup milk 1 cup grits (white or yellow) ¼ cup butter 4 oz shredded cheddar cheese Heat oil in a large sauté pan. Add sausage links and cook until browned and thoroughly cooked. Remove sausage and keep warm. In the same pan used to cook sausage, add the white portion of the chopped green onion and mushrooms. Sauté until tender. Add tomatoes, thyme and salt and sauté until the tomatoes are tender. Add sausage back to the pan and gently stir to evenly heat.

Ferns have been on the planet for more than 300 million years—about twice as long as flowering plants—and in recent years breeders with sophisticated eyes have introduced extra-showy varieties for our gardens.No wonder there is a focus on ferns, since they are naturally deer-resistant, mostly adapted to shady gardens, and hey, you don’t need to deadhead them since they’re not flowering plants. You can’t attribute any of those qualities to, say, a daylily.On my radio show and podcast, Tony treated me to a 101 on ferns and how to use them in the garden (that’s a tiny section of the 28-acre private nonprofit Juniper

THINGS HAVE NEVER BEEN THE SAME HERE SINCE the oldest hoe went missing, and the long-handled shovel with just the right weight to it split (as in the handle cracked in half, not that it up and walked away). There are no more good tools, not like my old tools, and so I grieve (and curse at how heavy and unbalanced the modern equivalents really are).

Decades ago, I inherited the big old Clivia plant that had inhabited the sunroom of the home I grew up in for years before that. All these eons later we still live together, Clivia and I, as we have at several locations in between, though now there are multiple plants, each a division and each monstrously bigger than the one I started with.And then maybe 15 years ago I bought a yellow-flowered Clivia [above] at a botanical garden plant auction, and last year a young plant of a Clivia species unknown to me arrived in the mail as a gift from friends….so you get the idea. I like clivias. A lot.Alan Petravich, who a

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

EVERYONE’S COME HOME FOR THE WINTER and there isn’t much navigating space in some rooms here–sound familiar? If there were a few more tender plants to accommodate, I’d need to build an addition, to overwinter them all. Until Andre the doodler pointed out the parallel with this weekly doodle, I didn’t know about the show “Hoarders,” oh my oh my.

In a series of emails and Skype calls since I began A Way to Garden in 2008, Gayla and I have found so much shared turf:We two longtime organic gardeners can get riled up—over topics ranging from the environment, to chemical companies and the “business” of gardening in general, to dyed mulch and more (her most recent rant on offcolor mulch is way down in this post). We both overdo it—on plants, work, and a major inclination to cart home lots of rusty buckets and other “vintage” metal stuff from tag sales. We both live in the garden offseason crammed into spaces where in many rooms, the plants get a majority of the square footage. (And why not?) In addition to the usual tools, you’ll find us both with a camera in the garden, though Gayla is a professional ph

Four Winds Growers was founded around the idea of developing and promoting dwarf varieties of citrus to fit the scale of the new-home boom in post-war California and beyond–including on all those patios, and also in pots as the container-gardening trend began to take hold. Four Winds remains a family business, and a multi-generational one. It was taken over by the founder’s son, who ran it from the early 1950s until recently, when his son took charge, along with his daughter; her husband, and a grandson.In his own home garden, Four Winds marketing director Ed Laivo has potted citrus that he has been growing for “upwards of 25 or even 30 years.” He joined me on the radio and podcast to share his tips on container growing and pest control. (The transcript of the Nov. 3, 2014 show is below.)citrus-growing q&a with e