‘nature’s temples:’ understanding old trees and old-growth forests, with joan maloof

Every kitchen needs good storage, but not every kitchen has good storage. Some are small and need a lot of hacks to find a spot for everything. Some can be the right size but with not enough cabinet or drawer space. And others are just not using their storage potential fully, like this kitchen in San Rafael, California.

Credits Avocadoes Camknows CC BY-NC-SA 2.0 “avocadoes by Elsa4Sound CC BY-NC 2.0

Experience the charm of Cactus with Arms, where nature takes on an unexpected twist. These captivating plants bring you the rugged beauty of cacti with arms, showcasing nature’s creativity at its finest.

My name is John Rohde. My garden is located 15 miles north of Baltimore in Towson, Maryland, in Zone 7b. This is the second full year for this pandemic garden. I enjoy mixing annuals and perennials with trees and tropicals in containers. There is a water feature, tubs of lotus, a patio, and a vegetable garden at the rear of my house.

Lee’s tips for growing pawpaw or American persimmon couldn’t make it sound more appealing, or simple:“Plant it, water it, and keep weeds and deer away for a couple of years, and then do nothing,” he says. No fancy pruning (like those apples crave), no particular pests–and a big, juicy harvest. More details on how to choose which variety to grow are included in the highlights from the April 29, 2013 edition of my public-radio show and podcast, transcribed below. To hear the entire interview, use the streaming player below. You can subscribe to all future editions on iTunes or Stitcher (and browse my archive of podcasts here).growing ame

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

I invited my favorite fruit expert, Lee Reich, author of many exceptional garden books, including “Grow Fruit Naturally” and “Weedless Gardening” and “The Pruning Book,” to come talk figs on my public-radio show and podcast. (I’m giving away a copy of “Grow Fruit Naturally;” enter by commenting in the box at the very bottom of the page.)I often refer to Lee as “the unusual fruit guy,” because one of his first books I read was “Uncommon Fruits Worthy of Attention.” Lee lives with blueberries and paw paws and medlars and kiwis and of course figs and more not far from me, across the Hudson in New Paltz, New York, on what he calls his farm-den (as in half-farm, half-garden) loaded with unusual fruits.Learn wh

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

SOUTHERN CALIFORNIA-based but Southeast-bred Kevin West strikes me at once as a very modern and also a very old-fashioned guy–a great combination to my mind. Quotes from the classical Roman poet Virgil open the chapters in his book, “Saving the Season: A Cook’s Guide to Home Canning, Pickling and Preserving,” which is also loaded with old-fashioned fruits he hopes we haven’t forgotten about.

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

Q. The subheadline of your edible landscaping book is “With a Permaculture Twist.” What’s that about?A. Permaculture is a holistic landscape design technique that was born in the late 70s. A Tasmanian woodsman-cum-professor and one of his students, Bill Mollison and David Holgrem, generated the design of what permaculture is.It’s ecological design in that it observes natural ecological patterns, and then imitates those in ways to create human-centered habitats.It combines form, function and production—and also includes all the elements of alternative energy, sustainable forestry, of course your market gardening, and all the social dynamics. So it doesn’t isolate any one design element; it puts them all

THE ADVENTURE IN Mollie Katzen’s “The Heart of the Plate: Vegetarian Recipes for a New Generation,” begins even before the first recipe page. It starts in the delicious, intimate endpapers—which came from illustrated journals that the author has been keeping since she was a teenager, which were also the origin of her beloved, bestselling “Moosewood Cookbook.” The musings (that’s one in the photo above), in drawings and hand-lettered words, speak to how Mollie—a keen gardener, and the guest on my latest radio show—approaches food today. Learn how she suggests we re-define “vegetarian;” how she “paints [her] rice,” and makes her simplest, most delicious tomato sauce. And maybe win her newest book, too.