spice it up! flavorful new cookbooks, with alexandra stafford

One of the most beautiful and delicious fruits, kiwis are favorites of both children and adults alike. However, like camu camu, these bright green fruits might be most adored by the wellness community, as they're incredibly nutritious. One potential health benefit of kiwi that's been causing some buzz recently? Eating one before bed might help you sleep better—and as it turns out, that might be true.

If you notice dogs you may have seen a’ cockapoo’ using one of your trees as a loo or a ‘puggle’ leaving a puddle but what is a ‘labradoodle’ to do?  Every week there seems to be a new hybrid dog that is a cross between two or more breeds so I wonder if can this apply to trees.

The Russia-Ukraine grain deal that has been critical to keeping global food prices stable and preventing famine is currently in tatters. On July 17, 2023, Russia said it was pulling out of the year-old deal, which allowed shipments of grains and other foodstuffs to travel past the Russian naval blockade in the Black Sea. And to make matters worse, over the next two days Russia bombed the Ukrainian grain port of Odesa, destroying over 60,000 tons of grain.

When Alexandra Stafford, author of the book “Bread Toast Crumbs” and creator of the website alexandracooks.com, has visited the podcast before in recent years, we’ve usually talked vegetable cookery or soups, because we’re both big soup-makers. But 2020 is no normal year. And so what the hell? Let’s bake.Plus: Comment in the box at the bottom of the page for a chance to win one of the books we’re featuring—all five will be given away here to five readers. Then head over to Ali’s website for a chance to win each book, too (details below).Read along as you listen to the November 30, 2020 edition of my public-radio show and podcast using the player below. You can subscribe to all future editions on Apple Podcasts (iTunes) or Spotify or Stitcher

WE DO THIS ON FACEBOOK DAILY: I read something that grabs my attention, and pass it on. Easy: I just insert a link and a comment, click, go. But I realize only about 8,000 so far of you “like” the A Way to Garden Facebook page (care to join us there?), and that I must make an effort to share my random “bookmarks” more regularly with the wider group. And so…

I confess, I’d become somewhat herb-complacent, always stocked up year-round on garden-grown parsley and garlic and sage and chives, but not very herb-adventurous any longer otherwise.  I have various other herbs in the garden, but mostly ornamental varieties—like gold-leaf creeping oregano (also called marjoram, and a great groundcover), or garlic chives (which I rarely eat, but whose late-summer white flowers the pollinators and I both enjoy very much).After saying goodbye much too soon that Sunday to Gayla, her husband, Davin Risk, and their dog, Molly, all I wanted to do was pulse aromatic things in my food-processor, and I made basil pesto to freeze in cubes, froze whose rosemary twigs, made a parsley log and more of my usual fare–the ways I always freeze herbs. But every time I looked over at the goodies I’d made in class the day before, I thought: more, more, more!Gayla re-awakened the herbalist in me, with “recipes” like these:homemade herb-infused vinegarsWE WARMED a stainless

Even in the week of July 7, Ken says, he notes 15 or 16 options on his sowing calendar, and that’s in our shared USDA Zone 5B, where frost can arrive around the start of October. Gardeners in zones with longer frost-free seasons have even more time, and opportunities.  Admittedly Ken starts fewer things each week now, but even through September, he’s starting multiple new plantings—and he makes November sowings of spinach and mache for extra-early spring harvest.“Sow now what?” as Ken asks (tee hee). The list is long, including peas, carrots, lettuce, broccoli, bok choy, Chinese cabbage, mibuna and mizuna, tatsoi, kale, collards, cauliflower, kohlrabi, swiss chard, scallions and more. You can even sow more bush zucchini (especially if your early crop is looking tattered or mildewed from tough weather); ditto with cucumbers. Bush beans are high on Ken’s list. It’s a great moment for bush types for dry beans, he says, which benefit from generally drier fall weather at their harvest ti

Tomatillos (Physalis ixocarpa or P. philadelphica, depending which variety you grow) are cousin to the tomato and other solanaceous crops or nightshades, such as peppers, potatoes, and eggplants. But it’s much easier to see their even closer relationship to the Chinese lantern, Physalis alkekengi, a somewhat-thuggish perennial that’s wonderful dried, with its papery orange husks (the lanterns, technically the calyx).Gayla of You Grow Girl [dot] com  is a mad canner who also admits to an obsession with solanums—“even including just-on-the-verge-of-edible ones,” she says—so I knew the plain old edible tomatillo and salsa would be a great topic for us.growing tomatillosIN GAYLA’S Toronto, Ontario, location and mine in New York State, tomatillos that set fruit will then self-sow the coming year (assuming some fruit is left in the garden to do so). But we don’t get enough early heat to prompt those seedlings to get up and growing in time to accom

The selection is unlike in the early 1990s, when Ken published his first big shade-garden book and most people knew maybe two, hostas and astibles. Then, gardeners cursed shady areas of their yards as a liability to be eliminated instead of a refuge to be celebrated and expanded upon.Ken has been called the “guru of natural gardening” by “The New York Times,” but I just call him my old friend and the longtime master of the shade, and I’m was glad to welcome him back to my public-radio program to talk about making gardens in th

Now Joseph Tychonievich, the sought-after Michigan-based garden writer and author, has confidence-building advice for me in his just-out book, “Rock Gardening: Reimagining a Classic Style.” Joseph is also author of “Plant Breeding for the Home Gardener.”Read along as you listen to the Oct. 24, 2016 edition of my public-radio show and podcast using the player below. You can subscribe to all future editions on iTunes or Stitcher (and browse my archive of podcasts here).my rock-garden q&a with joseph tychonievichQ. How did you get the rock-garden bug? Did you catch it in your time working at Arrowhead Alpi

In this increasingly bountiful produce season, whether from the CSA, farmers’ market, or backyard, I’ve been turning to inspiration to my friend Alexandra Stafford’s website, Alexandra’s Kitchen, and to her Instagram feed, too. In a Q&A on my public-radio show and podcast, Ali’s shared how to store vegetables to make them last longest (hint: cut green off those roots at once, for instance) to recipes for pasta carbonara that uses a ton of them, or grilled-veggie tacos (photo, top of page), plus various sauces, quick pickles and pestos, too.Plus: Enter to win a copy of Ali’s cookbook “Bread Toast Crumbs” by using the comment form at the very bottom of the page. Read along as you listen to the June 25, 2018 edition of the podcast using the player below. You can subscribe to all future editions on iTunes or

Niki helped convince me of that, as part of my annual wintertime seed series. She is author of “The Year-Round Vegetable Gardener: How to Grow Your Own Food 365 Days a Year No Matter Where You Live,” and a contributor to the blog Savvy Gardening dot com. She also creates the award-winning radio program, The Weekend Gardener, heard throughout Eastern Canada.Most relevant to this discussion, though: she grows a global range of vegetables and other edibles—from the world’s craziest cucumbers and edible gourds, to “Chinese artichokes” that aren’t artichokes at all, to oddball salad ingredients and even rice, quinoa and more.Read along as you listen to the Jan. 2, 2107 edition of my