Growing Crops: Currants

Most people are only familiar with the dried version of the black currant, sold in boxes alongside raisins in the supermarket. Smaller and a little more tart/tangy than raisins, they make a flavorful addition to baked goods and hot cereals. The fresh fruits are a tasty alternative to grapes and are ideal for making preserves.

Read more »

Growing Crops: Chard

Leaf beet (or Perpetual spinach), Rainbow chard, Ruby chard, Seakale beet, Spinach beet, Swiss chard…’tis all a variation of the same vegetable, a close relative to the beet. It is a sturdy, savory green that tastes equally delicious raw in salads as it does wilted as a side dish – or baked into a particularly delicious strata dish involving eggs, cheese, sausage, and bread.

Read more »

Growing Crops: Beans (Bush and Vine)

…as opposed to growing shelling beans. These are the green (or yellow, or purple) beans you steam or sauté as a nice side dish, or put in that holiday green bean/mushroom soup/fried onion casserole every year.

Read more »

Growing Crops: Artichokes

Artichokes, also called Globe Artichokes, can be grown as an annual or a perennial (ideally as part of an edible landscape feature), depending on how much space you have available and how you prefer to grow them. Annual artichokes require a minimum of 100 days without frost, are planted in the Spring and harvested in the Fall. Perennial artichokes can be planted in Spring or Fall and harvested during either season, as well. Every 3 or 4 years carefully pull them out of the ground with the help of your garden fork, divide them, and then replant.

Read more »

Growing Crops: Cucumbers

A salad isn’t a salad without cucumbers, in our opinion. Thin-sliced, skin-on. There are a number of varieties to choose from, depending on the space you have available and the purpose for which you are growing your cucumbers. After all, pickles are simply puckered up cucumbers.

Read more »

Growing Crops: Cress

Cress is a catch-all term for three very different delicate yet spicy little salad greens. Despite the name, all three are entirely different species. Watercress (nasturtium officianale) is probably the one you’re most familiar with. It requires an aquatic environment to properly grow (such as the banks of a stream or pond), therefore is not recommended for the urban organic garden. Winter Cress (barbarea verna) – also called Upland Cress – will grow in regular soil and is a cool-season plant that can be harvested clear through the winter.

Read more »

Growing Crops: Chicory, Radicchio, Endive, Escarole…and Frisee, too!

Why so many different plants in one post? Well, they’re all members of the same family (asteraceae) and genus (cichorium) and have remarkably similar planting requirements and growing conditions. Chicory belongs to the species intybus, and radicchio is a chicory variety. Endive belongs to the species endivia, and escarole and frisee are endive varieties. All of them are cool weather vegetables that tend to bolt during the heat of summer. They make it possible to enjoy salad all year long.

Read more »

Growing Crops: Corn

Corn is an impressive crop to grow, particularly in an urban or suburban environment, as it’s such an unexpected sight to see outside of rural farm country. You can grow corn for eating, or the multicolored varieties for Fall decorating, or popcorn varieties that are harvested after they have dried on the stalk. Not all at once, however, as different varieties need at least 100 yards between them to avoid cross-pollination.

Read more »

Growing Crops: Chinese Cabbage

If you are an Asian foodie, then this is the crop for you! Chinese cabbage (often referred to as Napa cabbage) is a staple of many Asian dishes, including stir-fries, soups, Spring rolls, and coleslaw with a twist of Thai Peanut Sauce.

Read more »

Growing Crops: Black Eyed Pea

Also known as the Cowpea, this legume (actually a bean) is a staple of Southeastern American cuisine. A versatile food item, they can either be picked when immature like you would pick green beans or sugar snap pea pods and eaten whole, or allowed to mature like you would grow shelling peas or beans, removing the peas from the pods and eating them fresh or drying for later use.

Read more »

Next Page »

HostGator Website Hosting