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Agrarian: Williams-Sonoma's New Garden Line

Williams-Sonoma gets back to the land with a new line of culinary gardening products that includes beehives and chicken coops.

Art + Botany: Fruiting Bodies

By Anna Laurent

In Fruiting Bodies, UK-based photographer Julia Claxton captures the beauty and mystery of common mushrooms.

Slice of Heaven: Pizza Ovens

By Adam Kuban

The ancient design of outdoor ovens fires a passion for fresh-baked pizza—here's everything you need to know about installing a pizza oven in your outdoor kitchen. Add one to your garden and you'll never get delivery again. "I think of pizza as just a starting point now," says one pizza oven owner—read on to see what else he cooks in his outdoor oven.

What Makes a House a Home: Jennifer Reese, The Tipsy Baker

By Jennifer Reese

Jennifer Reese, the blogger behind The Tipsy Baker, and the author of the new cookbook, Make the Bread, Buy the Butter, talks about how adopting a goat ended up being more lethal to her garden than any weed killer.

From Garden to Table: From Seed to Skillet

By Katie Mendelson

Unseasonably warm weather has led to a prolonged summer harvest. Make the best of it by cooking up a spicy, delicious succotash.

What Makes a House a Home: Angry Wayne and Lonestar Taco

By Wayne Surber

In this week's post about What Makes a House a Home, Angry Wayne, aka Wayne Surber, the former executive sous chef at Thomas Keller's Bouchon Bakery, and the chef behind a new venture, Lonestar Taco, writes about how he started creating a vegetable garden at his father-in-law's house, two hours away—and how an experiment that started on a whim ended up creating a home he didn't know he had.

How to Preserve Your Harvest

By Kevin Lee Jacobs

As we head into these last few weeks of summer, lots of garden vegetables are ripe for picking. But what if you have too many vegetables? Kevin Lee Jacobs shows us his no-canning tips for how to preserve beans, herbs, leafy greens, onions, and garlic for up to a year by using the freezer and some pantyhose!

From Garden to Table: Eggplant Balls

By Katie Mendelson

Despite the insane heat, Katie Mendelson had a hankering for something more substantial this week and turned to Phaidon's Vegetables from an Italian Garden for a recipe. The result? Some delicious eggplant balls. It's a vegetarian take on meatballs and perfect for anyone whose eggplants are ready to be harvested in this heat.

Botanic Superlatives: The Smallest Flowering Plant

By Anna Laurent

You probably won't find these flowers at any summer weddings, but the water-dwelling plant would be a perfect accent at the world's tiniest garden party. Sparking like tiny green jewels, each less than a millimeter in diameter, the Wolffia globosa is the smallest flowering plant in the world.

From Garden to Table: Zucchini Bread

By Katie Mendelson

Zucchini is a bumper crop for almost every gardener who chooses to grow it. In today's From Garden to Table column, Katie Mendelson shares a recipe for zucchini bread from the Morning Glory Farm cookbook, a book that grew out of a favorite farm stand on Martha's Vineyard, which is an institution on the island, beloved for its fresh vegetables.