learning to can, in a video series with theresa loe (lesson 1: easy refrigerator pickles)

Peter Estersohn

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

Memories made at summer soirees should last forever, but the cleanup obviously shouldn't. Event planners Celia Duncan and Stevie Rozean with Wildly Collective are masters at the art of outdoor entertaining, and here they graciously share some of their trade secrets with us for making the teardown and tidying a breeze.

Yes, you read that right – snowman hands. When I started teaching food safety practices to children I wondered how to teach them about proper hand washing. We all know how important it is to thoroughly wash our hands before preparing food, after touching raw meat and poultry or any other potentially contaminated surface. We can easily explain to children (and adults!) that singing happy birthday twice, while scrubbing hands, equals the prescribed 10 to 15 seconds that we should do while washing. However, how do you explain how much soap to use to create a good lather?? The answer: snowman hands! Use enough soap that your hands look like a snowman’s hands after rubbing them together! I have found great success with this tip while teaching children (and now my own children) to wash their hands properly. And guess what – it takes a good 10 to 15 seconds of scrubbing soapy hands together to create those snowman hands! Bonus to the singing of happy birthday while washing hands! So next time you are washing your hands, use enough soap to create snowman hands. This will help prevent the spread of food-borne illness (and those nasty cold and flu bugs too!).

IF YOU ARE STILL USING any synthetic chemicals on your lawn, I hope you will stop. So does Paul Tukey. When he founded SafeLawns in 2006, Paul says, “It didn’t occur to people that their lawns could be dangerous.”“The sad reality is that we know that a lot of the chemicals used to grow the lawn (the fertilizers), or the chemicals used to control weeds or insects or fungal diseases—all  of these chemicals are designed to kill things, and they can make us very sick, and they make the water very sick, and the soil very sick, and the air very unhealthy.”Giving up chemicals doesn’t mean you have to pave over your front yard.“We will have lawns long after all these chemicals are banned in the United States, as they have been banned in Canada,” says Paul—explaining that more than 80 percent of Canadians cannot use weed and feed products, or glyphosate (the active ingredient in Roundup herbicide) because they are

The backstory: About 20 years ago my longtime friend and fellow garden writer Ken Druse and I were working on a book about native plants, called “The Natural Habitat Garden,” and I joined Ken as he traveled around the country photographing natives, in nature and in gardens.One of our wildest stops was up in Sebastopol, California, at California Carnivores, which has been open and dedicated to cultivating these dramatics plants–including various native American species–since 1989.  (A highly recommended destination if you are near San Francisco.) In 1998, Peter wrote “The Savage Garden,” but a lot has changed in carnivores in 15 years since the first edition–and even more so in the 40 years D’Am

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

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

I got to know Franca this year when she opened an actual shop for Boxwood Linen in the next town, Hillsdale, New York, at the historic Hillsdale General Store, which was recently renovated. Franca grew up on a farm in Ontario, the daughter of parents born in Scanno, Abruzzo, so she is no stranger to the ways of the garden and kitchen.“We had a cellar, a cantina, at the old farm in Canada,” Franca recalls, “where we’d store not just canned goods but cheese and prosciutto and sausage—but no more!”Now Aida, Franca’s mother (above), visits her daughter’s Hudson Valley, New York-based home from Toronto each late-summer-into-fall, when the garden is offering up its best and there’s work to be done. Together, Franca and Aida continue the old traditions, but in a new location. They do hot-packed tomatoes two ways: chunky, and also as a puree. Aida used to use a motorized mach

First, some background: Great Lakes Worm Watch is a citizen-science outreach organization, working to map the state of the earthworms—and the habitats they’re living in.“We want to know where earthworms are across the landscape,” says Ryan—and that means even beyond the Great Lakes area, where the project began.  (There is a Canada Worm Watch, too, for those across the border; researchers at the University of Vermont, at the Cary Institute in Millbrook, New York, and elsewhere are likewise studying earthworm invasion.)Individuals, schools or garden groups can sign on help collect data on what worms are fou

Los Angeles-based Shulman is not a vegetarian, she says, but finds herself eating that way a lot–which may sound familiar to others, especially with the farm market and garden harvest season just getting into high gear.“I realized that people have problems with the concept of the vegetarian main dish. There’s really no lexicon for it. If you eat meat, you can ask, ‘What’s for dinner?’ and you can say, ‘Chicken,’ and that’s a good enough answer.“In my house, I do have one-word answers. When my son says, ‘What’s for dinner?’ I can say, ‘Frittata,’ or ‘Gratin,’ or ‘Pasta,’ and his only question will be, ‘With what?’ And

Theresa describes herself as “a lifelong canner.” Both her mother and grandmother canned, she says, and Theresa eventually studied culinary arts at UCLA, then took the Master Food Preserver curriculum through her county cooperative extension.“I try to get people thinking outside the canning jars,” says Theresa, who grows much of her family’s food on a mere one-tenth acre in the Los Angeles area (including a coop for a small flock of chickens). “The new video series focuses on creative ways to can, and to use what you can.”  Each of the fun, approachable recipe videos is about 2 minutes long, offering the “aha” of the essential technique involved (with full recipe and details on the “Growing a Greener World” TV website).where to begin in canning?WHEN LEARNING to can, stick first with the high-acid foods, such as tomatoes that have