Image from our Wanderlust 2017 wall calendar featuring photography by Chris Burkard.
Today I have grown taller from walking with the trees. — Karle Wilson Baker
On April 28, communities across the country will to come together to plant, nurture, and celebrate trees. What is the origin of this celebration for this natural wonder?
Julius Sterling Morton (1832-1902), one of the earliest American conservationists, settled on the treeless plains of Nebraska in 1855, where he edited the Nebraska City News and developed a lifelong interest in new agricultural methods. Believing that the prairie needed more trees to serve as windbreaks, to hold moisture in the soil, and to provide lumber for housing, Morton began planting trees and urged his neighbors to do the same. On April 10, 1872, when he first proposed that a specific day be set aside for the planting of trees, the response was overwhelming: a million trees were planted in Nebraska on that day alone. Continue reading
Image from The Organic Kitchen Garden 2017 wall calendar. Beehive in a cottage garden © Mark Bolton Photography.
From The Organic Kitchen Garden 2017 wall calendar by Ann Lovejoy — Planning to grow your own food may start with crop lists and bedding plans, but to ensure successful yields, it’s best to include a plan to nurture bees. It’s said that bees pollinate about one-third of human foods, but in fact, many important crops, from alfalfa and cotton to almonds and onions, are largely dependent on bee pollination. Creating edible gardens that attract and nourish bees and other pollinators will boost your fruit and veggie production and support these helpful creatures.
Perhaps the most important thing we can do to help is not hinder them. Solving garden issues with natural care techniques and using certified organic products to control pests and diseases help us keep our land free of harmful chemicals. It’s important to be aware that many nursery plants with labels that suggest that the plants are “protected” from pests are actually treated with systemic toxins. Continue reading
From our A Year of Healthy Living 2015 wall calendar. David Austin roses in a jar with blackberries © Georgianna Lane / Garden Photo World / Corbis.
Summer and Fall is a wonderful time to take in the bounty of fresh vegetables, fruit (mmm… berries), and herbs. But let’s not forget the roses! Ann Lovejoy has some charming tips for enjoying a rose harvest.
From the A Year of Healthy Living 2015 wall calendar by Ann Lovejoy: Continue reading
Plant the Seeds & They Will Grow journal featuring artwork by Leslie Gignilliat-Day. Perfect for all your gardening notes!
From the A Year of Healthy Living 2015 wall calendar by Ann Lovejoy — Gardeners often seem to be happy people, and now we know why. Recent research indicates that getting our hands “dirty” gives our brains a boost of serotonin. Mycobacterium vaccae is a soil dweller that offers humans who dabble in dirt a lovely lift. Like so many health advances, the first recognition of mood elevating effects from M. vaccae came about accidentally, when a dose intended to boost immune response serendipitously created an antidepressant effect in advanced cancer patients. Continue reading
Photo by Lynn Karlin from the Simply Raw 2015 wall calendar
From The Organic Kitchen Garden 2015 wall calendar by Ann Lovejoy — If you’re still growing old standby greens, expand your usual selection with a few newcomers. Red or green Salanova® lettuces are bred for cut-and-come-back use, so you can start trimming off a few leaves when the plants are 4–5 inches tall. Several flavorful new cool-season crops are hand bred (not genetically engineered) from classic European leafy greens. Purple Peacock broccoli, a cross between regular broccoli and kale, produces frilly foliage and tender florets that are attractively streaked with rose and purple. A similar cross between brussels sprouts and kale is called Petit Posy, which offers tender rosettes with tightly folded centers that are delicious when eaten raw, steamed, or roasted. Continue reading
Bee Happy 2015 wall calendar — currently sold out on our website. Please check with your favorite local or online retailer for availability.
Bees are all the buzz. In the past decade, backyard beekeeping has multiplied exponentially in urban areas. Budding apiarists around the world are tending beehives just about everywhere, from suburban patios and rooftop terraces to elementary school gardens. These urban naturalists are preserving a tradition that has been alive for more than 4,000 years. Continue reading
Lavender in raised border © Photos Lamontagne / Getty Images
With Fall in the air, we seem to be nesting more — wearing comfy, warm clothes and spending hours in the kitchen. So we’re exploring recipes and ways we can enjoy the harvest. And maybe entertaining our sweet tooth just a bit, too.
From the Herb Gardens 2015 wall calendar by Maggie Oster —
Coconut-Lavender Panna Cotta
Providing a sense of calm and balance, the fresh, sweet aroma of lavender has been beloved for centuries. Used for its beauty, singular scent, and medicinal properties, lavender continues to be a favorite. The use of flowers and leaves of lavender in cooking is growing in popularity. With a flavor that melds floral, piney, and camphor, fresh or dried lavender flowers are most often added to desserts, but they sometimes find their way into savory dishes. Lavandula angustifolia, with its sweet, mild flavor, is the best choice for cooking. Of the dozens of true lavender varieties, Hidcote and Munstead are the most widely available, hardiest, and easiest to grow. Harvest lavender midmorning on a dry day when almost all the buds are open. Tie stems in bundles and hang upside down in a dry, dark place. When dry, gently strip the flowers from the stem. If buying, be sure the flowers are for culinary purposes. Quickly and easily made, panna cotta is a sweet and creamy pudding that is among the most versatile of desserts and readily flavored in innumerable ways. Continue reading
Basket of cabbage, kale, and Romanesco broccoli. Photograph © Reinhard / Mauritius / SuperStock.
From The Organic Kitchen Garden 2015 wall calendar by Ann Lovejoy — Crisp, crunchy, and flavorful, cool-season greens have been winter staples for centuries. With the protection of cold frames or plastic tunnels, kale, chard, and cabbage can be harvested all winter, even in the snow. For variety and good looks, plant rainbow chard or Bright Lights Swiss chard, both of which produce vividly colorful stems in shades of raspberry, coral, peach, and salmon. The crinkled foliage holds up well into the cooler months and can be sautéed, steamed, or stir-fried.