making pickling spice with gayla trail

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

YES, OF COURSE I know about the more backbreaking ways to make a new bed, but lately I confess I’ve been relying more and more upon the magic of recyclables: newspaper and cardboard to be specific.

But first, that key reminder: For best flavor and texture, harvest both zucchinis (Cucurbita pepo) and cucumbers (Cucumis sativus) before the skin gets hard and dull, when they still look like the beauties up top. Bitterness from an increase in the chemicals called cucurbitacins that these crops (and melons, pumpkins and gourds) contain may increase with overripeness, though it can also result from environmental stressors such as uneven soil moisture, low soil fertility, low soil pH, high heat or wide swings in temperatures. Once you’ve got such tender subjects in hand, head directly to the kitchen.IAM KNOWN FOR MY PICKLES, and more all the time thanks to search engines and other such decidedly non-culinary efforts. The second-most-popular post I’ve ever published (just an inch behind my slideshow of gorgeous vintage “green” WPA posters from 1936-43, like the one below): the easy refrigerat

Like all of Ken’s 18 books (!!!), “Making More Plants: The Science, Art and Joy of Propagation” is rich in instruction, but also visually arresting, since he’s an award-winning photographer, too.  It covers the botany of propagation—the why’s behind how you can make more plants of a particular species sexually or asexually or both—because as Ken says:“It is not essential to learn about botany to garden well; it’s inevitable.”Then in words and intimate pictures he covers virtually every tactic for doing so, from seed-sowing to leaf and root cuttings, to layering, grafting, division and more.  The photos are so beautiful, and Ken’s obvious enthusiasm so evident on every page, that I want to try everything. (Just what I nee

IN OUR CHAT on my public-radio program, I learned why not to till when prepping a planting; how to help a desired species outpace an unwanted one by learning to manage and influence natural processes; and what the word “naturalistic” means today.what’s ‘naturalistic,’ anyway?Q. How did the native and natural become your specialty, Larry—did the education in landscape design come first, or the nature and science?A. My first experience in the landscape world was working in traditional horticulture—first a job, and then going to school for it. However my interest in it always came from the naturalistic end.As a kid, I grew up in the urban Philadelphia and I don’t think I even knew there was such as thing as a garden designer, until I got a job with a landscape firm, in the summer between high school and college.But the thing that always interested me was na

LIKE CLOCKWORK THEY START TO APPEAR ABOUT NOW: A first harvest of cucumbers, and also one of Japanese beetles. Into separate and quite different “brines” they go as fast as they develop, one a vinegar-salt formula, the latter a bit bubbly.

Prepping a bed without turning or tilling may actually help reduce the number of weed seeds that sprout, so in many situations, it’s my tactic of choice. If a sunny patch of lawn is destined to house a crop of summer tomatoes or a fall-planted bulb garden, or an existing border needs some smothering of weeds. how to make a bed with cardboardTHE EXPLANATION below assumes the underlying soil is fairly decent, neither bog nor wasteland nor highly compacted, and that the vegetation growing in it is mostly herbaceous (like lawn, not a thicket of blackberries or po

“If you know the basic science and a few techniques with home dairy,” says Alana, author of “The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making” (Amazon affiliate link), “the whole world opens up and you can make a zillion different things.”That first book has been lavished with praise from food stars including Mollie Katzen, and Alana just delivered the manuscript for “The Homemade Kitchen,” due out in fall 2015. She’s a keen gardener whose grow-your-own passion and cookbook writing both began in 2008 with a job selling vegetables in our local farmer’s m

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

THE HARVEST IS FINALLY ACCELERATING, which got me thinking about a tool that’s as critical to success right about now as my mower and spade: the perfect canning jar. One morning this week, over a cup of tea on Skype with my friend Gayla Trail a.k.a. You Grow Girl, we ended up having an entire conversation about them, in fact.

SINCE YOUR VISIT last fall, I think of you every time I make pasta (brown-rice pasta, of course, because like you I try to keep the gluten to a minimum—well, unless someone bakes fresh bread and I simply cannot resist).The simple act of salting pasta water got connected to you because of that amazing herbed salt you taught me to make, the unpronounceable “salamoia Bolognese” laced with fresh garlic, sage and rosemary. Divine. I keep a little Mason jar I filled with it right beside the stove (and sometimes confess I sprinkle it, intensely salty and crunchy as it is, on other things, too; it’s amazing for roasting vegetables).  It’s also good for sticking one’s nose in when summer just seems so far away as it has some weeks lately; a pinch of warmer times.We kee

Confession: Despite all my years at “Martha Stewart Living,” Gayla is far more adventurous in making things than I am. We both cook, and can, like mad—but she goes further. After purchasing a small copper still, Gayla spent her summer making hydrosols (floral waters—such as rose water), and just bought a set of wood-carving tools to try her hand at spoons and other implements. Impressive.And she can sew—to make the oversized muslin packets for herbed bath “tea” bags, for instance. (My last attempt, in junior high school sewing class, resulted in the project becoming stitched to the lap of my dress.  The bell rang before I realized what I’d done, so I had to wear it, like a lopsided fabric collage, to my next class. Nice.)GAYLA’S RELATIONSHIP to the garden so intimate that every bit of it seems to make its way into the rest of her life, and into the lives of lucky friends who are recipients of her many giftable goodies, such as:Bundles of twiggy herbs fr