Topics
Special Series
Growing Food
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Eat Local: Grow Microgreens on Your Windowsill and Use Them in this Salad
Microgreens are nutritious, flavorful, and easy to grow. Learn how to grow them and use them in a delicious buttermilk beet salad.
By Sarah Owens -
Eat Local: Broiled Citrus Salad
Citrus plants have been cultivated for more than 4,000 years. Today there are hybrids as sour as the Seville orange and as sweet as the Cara Cara. Choose a variety and add them to this wonderful winter salad.
By Sarah Owens -
Eat Local: Snap Peas and Garlic Scape Mint Dip
Sweet, crunchy, juicy snap peas are a special seasonal treat. Grow your own or look for them at the farmers’ market under their French nickname, mange-touts.
By Maureen O’Brien -
Starting Tomatoes from Seed
Raising your own tomatoes from seed gives you a much, much, broader selection of varieties. You'll want to start in the spring—here's what you need to know.
By Maureen O’Brien -
Warm Up with Apple Butter and Cinnamon Apple Chips (Recipes)
What better way to celebrate the fall season than with some apple-themed recipes?
By Ellen McCarthy -
Grow Greens and Herbs Indoors on a Windowsill
Learn how to create an upcycled container filled a variety of tasty herbs or greens on your windowsill.
By Maureen O’Brien -
Four Delicious Salsas Created in the Children’s Garden
Junior Botanist and Plant Investigator participants competed in a salsa making contest. What were their secret ingredients?
By Sarah Schmidt -
Weed of the Month: Stinging Nettle
Beware! Stinging nettle lives up to its name. This common weed's tiny, needlelike hairs contain irritating compounds. Woe to those who touch it.
By Joni Blackburn -
Sweet Woodruff: Shade-Loving Groundcover and Aromatic Herb
This dainty-looking groundcover is actually pretty tough. Its leaves can be uses to flavor May wine or punch.
By Joni Blackburn -
Grow Mizuna and Other Greens in a Container, Window Box, or Garden
Cold-hardy Asian greens like mizuna, komatsuna, and pak choi are easy to grow in spring. They're also healthy and delicious!
By Maureen O’Brien
