Are you overrun with squash, cucumbers, tomatoes, zucchini and other homegrown goodies? Gardening Jones offers six ways to handle an overabundant harvest.
Welcome to the Canning & Preserving section of Growing a Greener World, where canning expert Theresa Loe shows you how to capture that fresh-picked flavor in a jar.Â Theresa shares weekly […]
Growing and preserving food from your garden is fun. Our A-Z guides offer tips, tricks + recipes. Learn when to harvest, how to preserve & ways to enjoy!
Turnip greens are a cruciferous vegetable and research has shown that some of its cancer fighting properties top cabbage, kale, cauliflower, and broccoli. The bitter taste of turnip greens is linked in part to its calcium content; it has 4 times more calcium than cabbage and twice the calcium of mustard greens. – See more […]
There are no precise guidelines for when to harvest your vegetables, but here are some rules of thumb to help you pick when they are at maximum flavor.
For some reason, probably the unusual weather (!) this year, the herbs have gone ballistic in the garden. As a result, we’ve had our thinking caps on as to how to preserve them, so that we can still use them when they die back in the late autumn.
Once the tops of your garlic plants start to die back, you know it’s time to harvest. Here’s how to be sure your garlic is ready to dig and how to dry and store it for keeping.
Many fall vegetables have unique flavors, and under proper storage conditions, some types of fall vegetables can last for months.
I’m back with another rhubarb recipe this week! This time I’m making a rhubarb-rapsberry sauce that gets a little extra kick from some fresh ginger. I will w…