Early spring is a great time to get a jump-start on the edibles in your garden. Whether you live on a sprawling estate or in a high-rise condo, there is opportunity to grow veggies and herbs you can use in a fresh garden salad or your favorite cocktail. In early spring many cool-climate gardeners find themselves at an in-between stage, but there are some garden tasks you can complete that will ensure you are ready for planting with the time arrives.
Kevin Gillespie stoops in the cool of the evening to gently pull back the brilliant burgundy leaves of red beets, then bares an aha grin as his tattooed arms unearth a key ingredient for a favorite recipe he’s about to prepare.
As diners with wine glasses in hand stroll through the organic restaurant garden behind Mustards Grill in Yountville, California, they might spot shoots of French fingerlings, Russian banana fingerlings, purple Peruvian fingerlings, German butterball, and Mountain Rose plants. And those are just a few of the heirloom potatoes that they'll get to taste at Mustards Grill and Cindy Pawlcyn's other restaurants, Go Fish and Cindy's Backstreet Kitchen.
Excerpt from the Preface to Edible Estates: Attack on the Front Lawn by Fritz Haeg, 2010
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!
Williams-Sonoma’s new Agrarian line joins the hyper-locavore movement with backyard beehives and the Alexandria Chicken Coop. ($880; Williams-Sonoma)
Winter's cool handshake welcomes a number of hardy plants, including the many varieties of ornamental cabbages and kales (Brassica oleracea var. acephala, syn. Brassica oleracea var. capitata), which seem to be everywhere right now.
Last week, a plum tree was planted in Seattle. Local volunteers planted the tree in an undeveloped field that will soon be dense with lots more trees, on a sloping seven-acre swath of land in the Beacon Hill neighborhood. The forager-friendly garden will be called Beacon Food Forest, and it promises to feed, educate, and connect the community from its verdant perch just two miles from downtown Seattle. With a projected seven acres of fruits, nuts, and vegetables, it will be the nation's largest public edible landscape.
It has been Very Hot of late (hence the capitals); not just regular hot but steamy hot, with the streets of New York cleared, humans turning into wilted, grumpy versions of their cooler-weather selves, and the plants on my fire escape doing the same. I, like many people I know, have taken to avoiding my kitchen, dashing in only to grab a salad, or in moments of desperation, to stick my head into the freezer.