Do you always plant your garden the same way? If so, consider changing things up this year: your garden will thank you.
I grab my basket of kale, lettuce, baby spinach, and carrots and step out of my hoop house into a foot of snow. It’s January. Lows have dipped below -10 degrees Fahrenheit. And I am harvesting from my garden.
I love garlic. I love to eat it, I love to grow it, and I love how green it makes my garden in the early spring. It turns out that my garden loves garlic, too.
A taste of spring: I got my first harvest of the New Year today.
Check out my story about voles, published in August’s edition of Idaho Magazine!
The night I felt an earwig crawling across my leg in bed, I knew we had a problem.
A local hops grower shares insights into how to grow these fragrant perennials.
The garden is finally in its summer incarnation.
Radishes and kale from the garden are spicing up our salads this spring. These ‘Brassicas’ share a plant family with other nutrient-packed veggies, including broccoli, cauliflower, and many more. Their distinct, mustardy taste comes from compounds called glucosinolates, which fight cancer…
The garden comes alive in May with harvests of asparagus, greens, carrots, radishes, and peas.
For many gardeners, summer is all about tomatoes. And with several thousand tomato varieties to choose from, you’ll never get bored. Read on to learn how to grow your own tomatoes.
It takes a lot of water to grow food: approximately an inch every week in hot weather. Here’s how to use less water while growing a phenomenal vegetable garden.
Last year, we ate home-grown winter squash from October until the end of April. Stocking our basement with winter squash each fall is perhaps the simplest way that we keep eating from the garden through the winter.