Perfect Plant Combinations for the Mountain West

‘Potato Pete’ was a cartoon character from the WW2 era, whose job was to persuade people to fill up on homegrown potatoes rather than bread made from imported wheat. Potatoes made it into all kinds of recipes during the war, replacing some of the fat in pastry and even turning into dessert. The Ministry of Food published the Potato Pete Recipe Book, which you can read online.

This summer, we will be focusing on the main garden. The aim is to have the structure in place by the end of the year, so I can spending next year gardening rather than building the garden. It’s not that it hasn’t been an interesting experience, and I’m loving watching the design unfold and become the garden we want, but I’ve spent far more of the year wanting to garden than I will spend actually gardening!

How does a kitchen gardener choose what to grow? It’s about balancing quite a complex set of variables, which include the space and time available, the local climate and soil, the gardener’s skill level and what they like to eat. That last one is, itself, quite a complicated topic as culture plays a significant role. There are many thousands of edible plants on the planet; most people only eat a small number and grow fewer still.

It’s time to shake the mud of 2016 off our boots, and to prepare the soil for 2017 (metaphorically speaking). I have the bones of a planting plan for next year, which will be subject to revisions, and we know which areas of the garden still need work.

Allyson Brady, McMaster University

Last summer, Ryan and I popped on our face masks, slathered our hands in sanitiser and braved a trip to pandemic-era Ikea. There were a few things we needed, and I wanted to stock up on consumables for my Hydroponicum.

In November 2021, Heinz announced to the world that they had successfully created a high-quality ketchup made from tomatoes grown in Martian conditions.

Header image: The Artemis II mission will send four astronauts on a flyby of the Moon. NASA

French toast is a classic breakfast dish and for good reason. It's made by soaking stale bread in a mix of milk, beaten eggs, cinnamon, and sugar and then cooking it in a skillet until it's golden-brown. The results are crispy on the outside and custard-like on the inside. It's even better with a pat of butter and maple syrup on top. It's a nostalgic breakfast that many of us grew up with. The basic recipe has been unchanged for years until our Test Kitchen stumbled across a new TikTok hack.

Even if you’re short of space, you can grow herbs in pots and get a sufficient harvest. Most cooking herbs like parsley, thyme, oregano, cilantro, mint, sage, rosemary, marjoram, chives, and fennel are easier to grow than other edible plants.

Collaborative post

A Green Thumb Adventure