Have you ever wondered how to get those healthy, plump garden edibles you’ve always dreamed about? Nick McCullough shares his keys to growing a successful edible garden—providing tips on when and how to get started and his top picks for where to purchase heirloom seeds.
During a time when there wasn’t a Whole Foods or local farmers market to ensure your holiday meal, chance gardeners of the 17th centurybegan to count on winter squash, the “vegetable marrow” of their time for their survival.
In today's from Garden to Table column, Katie Mendelson reviews Sunset magazine's new book The One-Block Feast, about the staff's experience in growing, cooking, and eating their own food at their California headquarters. Plus: A recipe for pattypan squash with eggs baked inside!
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!