Month: April 2020

Here’s some trivia for you: in 1893 the U.S. Supreme Court ruled the tomato a vegetable. (Obviously not a lot on the docket that year.) The question became a matter for the courts because of different trade regulations governing fruits and vegetables. Hopefully your garden is overflowing with a variety of tomatoes. Remember to store … Read more

Did you know when cooking bell peppers you can use any color, but purple bells turn khaki when heated, so cooking them hardly justifies the premium you pay for the color? I made that mistake once. A short pepper crop took me to the Farmer’s Market where the green bells were abundant and so reasonably … Read more

Yes, your gardens can be BOTH pretty and productive, and often times the sunniest spots in our yards are the front yards. So why not mix and mingle some plants into your landscape that are functional/edible? Here are some ideas… Herbs plants are not only easy to grow and fragrant, but they blend beautifully into … Read more

If you know your way around the kitchen, rosemary needs no introduction. An evergreen shrub native to the Mediterranean, you may already have a “love/hate” relationship with this culinary herb. In my experience, people that dislike (e.g. hate) rosemary have had it in dishes where the cook or chef had a heavy hand and perhaps … Read more

Yes, fellow fall lovers—there’s much more to pumpkin than those overplayed pumpkin drinks! Try cutting and steaming a fresh pie pumpkin for a change of pace (jack o’ lantern pumpkins are bred to be thinner, so are not used for cooking) … and, if gutting a pumpkin on a fall afternoon is not your thing, … Read more