giveaway: dirr’s dangerous new woody-plant bible

The Asian longhorned beetle (ALB; Anoplophora glabripennis) is not easy to miss – adults of this large, black beetle with white spots, black and white striped antennae, and blueish feet are between 1 and 1 ½” long (Fig. 1). ALB larvae are equally striking as the large, white segmented larvae can be nearly 2” in length (Fig. 2). Established populations in the U.S. are found in Massachusetts, New York, and Ohio, and a new infestation was recently found in Charleston County, South Carolina.

(click any green type to link to the profile of that plant)Golden hinoki cypress, Chamaecyparis obtusa ‘Crippsii’Japanese umbrella pine, Sciadopitys verticillataConcolor fir, Abies concolorWeeping Alaska cedar, Chamaecyparis nootkatensis ‘Pendula’Korean fir, Abies koreanaLacebark pine, Pinus bungeanaFavorite Coniferous ShrubsRussian arborvitae, Microbiota decussataGolden spreading yew, Taxus baccata ‘Repandens Aurea’Dwarf white pine,Pinus strobus ‘Nana’Conifer SlideshowIf you missed it earlier this year, tour the above favorites and more in my slideshow of favorites conifers.Categoriesconifers for beginners trees & shrubs

I first met Deb Perelman in my former life, when I worked for Martha Stewart. It was late 2007 or early 2008—a millennium ago in internet years—and we’d invited in a group of bloggers we admired to get better acquainted.  Deb sat to my left (and beyond her was Heidi Swanson of 101Cookbooks.com, with the founders of Apartment Therapy and theKitchn.com across the table, and more). I think that gathering is what crystallized my intention to start a website: such an inspiring group.But I digress. If you haven’t visited Smitten Kitchen, prepare to be entertained, educated, and called to action.DEB PERELMAN is a self-taught home cook, and is funny in that self-deprecating way I love (often using the cross-out strikethrough key on her editing dashboard to good effect). On the blog, and in the new cookbook, Deb invites you into her kitchen, and family, teaching you (her Tips section online alone is worth a visit, let alone all her recipes) while tempting you. You always come away hungry…until you get out the ingredients

Since 2011, Timothy has worked at Untermyer Park and Gardens in Yonkers, New York, which is becoming a horticultural destination for keen gardeners wanting inspiration–and a getaway for anyone just wanting to be surrounded by bold, contemporary plantings in a dramatic, historic setting. The Untermyer Gardens Conservancy is a non-profit organization collaborating with the City of Yonkers to facilitate the garden’s restoration (details on tours and how to visit otherwise are at the bottom of this page).In case you’re wondering: that garden has many vivid miles to go before it sleeps for winter. I even saw the phrase “floral fireworks” (such as the crape myrtles and hydrangeas in the right-hand photo below) used to describe it at the end of August, and there are plenty of foliage fireworks, too.Timothy and I worked together for years at “Martha Stewart Living” magazine, and he has been a gardener at the famed Wave Hill in New York City, and at the Garden Conservancy project called Rocky Hills

IKNOW IT’S TOO LATE FOR HELP with the freakish October storm that flattened the woody plants here last weekend, but I have a hunch those of us in snow country will be needing tips for helping the garden through storms to come. After all, winter hasn’t even started yet (evidence outside my window, where it hasn’t melted yet, to the contrary).

I doubt that Broken Arrow, founded by Dick and Sally Jaynes in 1984 in Hamden, Connecticut, needs much introduction—especially lately, as they were just featured in a “New York Times” piece by my former colleague Anne Raver. As Anne mentioned in that article, Adam (now 33 years old) used to buy plants at Broken Arrow as a teen-ager; now he’s their Propagation and Plant Development Manager.In the latter role, he’s the kind of particular guy who goes looking for a winterberry holly that shows off even without its fruit on (gold-splashed foliage, anyone?); who has such a passion for witch hazels that the nursery now offers 45 cultivars; who tracked down a pink-flowered Stewartia and….but let him tell you:The Q&A With Adam WheelerQ. So what does it take to catch the eye of the guy whose job is to go around looking for new things to add into Broken Arrow’s already very sophisticated product mix? You must see a l

“Planthropology” turns out to be what it sounds like: “A kind of anthropology for plants,” says Ken. “Stories about plants we love, who they are, where they are, how they got there.”  As with all Ken’s books, it’s rich with his own photos (450 of them this time).I know a lot of those stories myself, or so I thought, but reading “Planthropology” I came across more that I didn’t know than familiar ones. Like the reason you won’t see the flower on a fig tree but will still get fruit (because the flowers are hidden inside, forming what we think of as the edible part). Or like the fact that bees are attracted to the color blue, and that birds see color much as we humans do. Who knew? (Well, apparently Ken did.)Perhaps my favorite chapter: the one cal

So I can invite guest experts to join me as well as share the program with other public-radio stations, we’re pre-taping “A Way to Garden With Margaret Roach” to stand alone, instead of airing live as part of my local station’s morning show, which it has been since March 2010.You can listen in to the first such standalone show here, right now. This week’s topic: When to sow what seeds, with guest Dave Whitinger of All Things Plants in Texas. Next time (February 4), the topic is why I’m going to grow calendul

Each of her 150 recipes is delightfully prefaced with what amounts to its provenance: a juicy and sometimes hilarious back story that Clark tells in as simple yet deft a fashion as the style of the dish that follows. I sat right down to chapters like “Better Fried” and “It Tastes Like Chicken” and “My Mother’s Sandwich Theory of Life,” the perfect mix of a good read and a good meal.For me—a flavor-fearing kid who rinsed most of her entrees off at the sink conveniently positioned halfway between the Garland range and the family dinner table—Clark’s childhood tales are positively hair-raising: Summer vacations were spent touring France with her psychiatrist parents, gourmands determined to eat at every Michelin-starred restaurant there. Worse yet (or to Clark, more thrilling): Th

MELISSA CLARK IS ONE OF US. The prolific cookbook author and “The New York Times” food columnist has a homegrown Dahlia (her young daughter); knows a rutabaga from a turnip (so many people don’t!), and is intrepid in harvesting year-round farm-and-garden gleanings—if not in her own backyard, then in Brooklyn’s Grand Army Plaza Farmers’ Market, where she has been a year-round customer for years, come hell or ice age. With her latest, “Cook This Now,” the hard part will be figuring out which of 120 recipes to start with. Win one of two copies I’ve bought to share—and get her recipe for Carroty Mac and Cheese right now.

I paid a visit this summer to historic Beekman 1802, the rural residence of my ex-Martha Stewart colleague Brent Ridge and his partner Josh Kilmer-Purcell, also known as “The Fabulous Beekman Boys” from the Planet Green reality show and from the popular memoir “The Bucolic Plague” that Josh published last year about their city-to-country transition.For the Beekman Boys’ latest project (do theyever stop?), the cookbook team included another old friend, Sandy Gluck, former food editor of Martha’s “Everyday Food” magazine and one of the smartest cooks I know. The result: a happy combination of fresh-from-the-garden ingredients, including many heirlooms, that Brent and Josh grow at their Sharon Springs, New York, farm or purchase nearby, combined into well-written, practical recipes that invite me to try them. No crazy-long lists of ingredients; no daunting step-by-steps, thank you.