Check out my story about voles, published in August’s edition of Idaho Magazine!
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…
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.
My garden gobbles up compost faster than I can make it. Why do I use so much compost? It’s not just for the fun of shoveling and raking: compost is like a superfood for your garden soil.
Use your garden space efficiently to grow more food without the extra space. Here are three ways to make the most of your garden.
The peas are up. These cold-hardy legumes usually treat us to gallons of delectable peas. But that’s not the only reason I plant them: soon they’ll help fertilize my soil.
Asparagus is the quintessential seasonal food, only available from the garden for a month or two in early spring. But this quirky perennial tastes so good that it more than earns its space in my garden.