It’s an Earth Day Party! The Garden Charmers are celebrating Earth Day with a series of posts with crafty projects, … Read More
In this installment of the series Grow it! Eat it!, we will talk about growing, harvesting, cooking, and eating broad … Read More
I am smitten with award-winning landscape architect Senga Lindsay’s book on unique and urban applications of edible landscaping, Edible … Read More
I just have to share this smart project from Martha Stewart Living‘s June 2013 issue: a three tier hanging herb planter. Even if you have a small outdoor space you can still grow plenty of herbs. I can even see this in a sunny window indoors, given the baskets are lined with a little plastic first. Once you have a hanging herb garden, you’ll want to learn some creative ways to preserve herbs.
Gardening in a small space sometimes leaves me feeling envy for the the expansive veggie gardens and fruit orchards that I seem to see on endless magazine pages and websites. My new home doesn’t have much room for a backyard garden and not a lick of room for one in the front. I have to pick and choose what I want to grow very carefully, be it things I love that are hard to find at the market, or veggies that just taste a whole lot better when picked fresh. I was just thinking about this today as I get ready to start my vegetable seeds and then I read an article in Martha Stewart Living’s March 2013 issue about professional forager, Tama Matsuoka Wong. Fascinating!
I’ve often been interested in foraging, and have certainly gone on my fair share of mushroom hunts, but this is a great way to augment my limited garden production. I love that Tama not only collects a variety of wild edibles for restaurants, but also teaches school children this skill. Tama has a new book out, Foraged Flavor: Finding Fabulous Ingredients in Your Backyard or Farmer’s Market (Clarkson Potter, 2012), that I’ll be rushing to pick up. Particularly when I can see the range of edibles she describes.
Here is a small batch of pickled red beets that will be gone in a flash. If you choose to make enough to stock the pantry, they taste even better after a few weeks.
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