Topics
Special Series
Growing Food
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Eat Local: Homemade Blueberry Lavender Ice Cream
Blueberries and lavender are in season now. So is ice cream!
By Sarah Owens -
Red Sorrel
Grow this mallow family member in your garden and use its unusual seedpods to make a tasty Caribbean beverage.
By Scott D. Appell -
Agastache: Fragrant Foliage and Colorful Blooms
This lovely, sweet-smelling mint relative will add color and attract pollinators to you garden in summer and fall.
By Bob Hyland -
The Asparagus Pea
This pretty legume has deep red flowers and lovely frilled seedpods, which are edible and taste like asparagus. They are delicious in a salad with shrimp, tofu, and chile paste (recipe included).
By Scott D. Appell -
Red-Stemmed Malabar Spinach
Easy to grow and delicious to eat, this vigorous vine is unrelated to true spinach but produces abundant large leaves that are remarkably spinachlike. It's also much better suited for summer growing than its better-known namesake.
By Scott D. Appell -
Eat Local: Spring Pasta with Ramp and Parsley Pesto
Ramps are here! Take full advantage of their short, sweet season with this delicious pesto recipe. It's especially good with other seasonal ingredients like morels and fiddleheads.
By Sarah Owens -
Growing Chile Peppers Indoors
It's a challenge to grow chile peppers indoors. Like tomatoes, they need an environment that's warmer and brighter than most homes. However, growing chiles indoors is a worthwhile project if you don't have a garden.
By Susan Belsinger -
Look What’s Growing in the Herb Garden
The Herb Garden is in its late-summer glory now. Enjoy the photos, but be sure to visit to see the rest of the season unfold!
By BBG Staff -
Learn to How to Create a Potager: A French Kitchen Garden
In the French kitchen garden or potager, gardeners have intermingled vegetables, fruits, flowers, and herbs since medieval times. Learn how to plan and select plants for a beautiful and productive potager.
By Louisa Jones -
Recipe: Apple-Fennel Sauerkraut
Homemade sauerkraut is easy to make and surprisingly delicious. Pair this tasty variation with sausage or roast pork, or add it to potato salad, chicken salad, or stuffing.
By Michaela Hayes
