Kitchen Garden

  • Growing your own artichokes

    Growing your own artichokes

    The artichoke is a formidable vegetable. Armed like a cactus, the spiny globe is as much a challenge as a temptation. You must peel away many sharply pointed scales to reach what Pablo Neruda called “the peaceable dough of its green heart.” But the reward is great. The heart is silky-tender when steamed or boiled,

  • Let vegetables speak for themselves

    Let vegetables speak for themselves

    Gardeners and cooks make excellent bedfellows. Likewise, farmers and chefs, judging from the number of restaurant menus that honor the producers of their vegetables, meats and cheeses. An affectation? A fad? I think not. It reflects a passionate interest in how food comes into being. Farmers, in turn, love to see what chefs do with

  • Preserving tomatoes to enjoy all year

    If I had the self-discipline of a Zen Master, I could walk out to the garden on a late summer day, pick the most perfect tomato for lunch, then make compost out of all the others too numerous to consume. At heart, I believe in living from moment to moment in the garden, eating only,

  • Stop the rot: avoid sordid messes in fridge

    When you pick a fruit or vegetable, it is still a living, breathing thing. It respires, taking oxygen from the air and releasing carbon dioxide. But it can’t live indefinitely. A peach, lettuce or bean, once cut, can no longer make food by means of photosynthesis, and begins to draw down its stored reserves. It

  • Sifted compost ultimate luxury

    If compost is the Holy Grail of organic gardening, what’s the holier than thou? Sifted compost. What you want in making perfect mature compost is, of course, organic matter so fully broken down that the original ingredients — whether straw, weeds, kitchen scraps or goat droppings — are no longer recognizable. Finished compost looks like

  • Garden barriers to keep the wind at bay

    Garden barriers to keep the wind at bay

      After an April marked by snowy mornings and chill winds, spring planting requires an extra shot of courage. Even if you’ve hardened off cold-sensitive transplants such as tomatoes and cucumbers, setting flats outside on sunny days, it will be an act of faith to finally put them in the ground. Will the weather “have

  • In praise of kale

    In praise of kale

    It’s easy to get someone to eat a tomato, but I’ve always found kale a tough sell — until I discovered the Tuscan kind. Even diehard kale-haters, once they try it, make it a regular part of their diet, and not just for its payload of vitamin C, folic acid, calcium and iron. It’s the

Weekly Bulletin

local news, dad jokes and community events, delivered to your inbox every week.

want to see what you're getting into? check out the archives.