Encouraging leafy herbs, combating squash vine borers and more midsummer gardening tips from a local kitchen gardener.
Long Island mourns the loss of local apiarist, Craig Byer, who tragically died in a motorcycle accident last night.
Chris Kelley, member of local home brewing club Long Island Beer & Malt Enthusiasts, had an idea: organize and host a Chopped style brew day. Ten teams, each with a head brewer and one or two assistants, were randomly assigned a style of beer and two ingredients, such as wood, peaches or habanero peppers; Kelley’s team drew a rye IPA base with orange peel and basil.
I’ve had to be brutally honest with myself. The harsh reality is that when it comes to horticulture, while I may aspire to a green thumb, mine is mostly black and blue. No amount of planning, Miracle-Gro, cultivating, raised beds, sweat or physical labor has ever produced the kind of stunning vegetable sanctuary I dream of.
Food waste emits so much carbon dioxide, if it were a country, it’d be third behind China and the U.S. Learn how to use food products as natural dyes for fabric with STAINED.
There has been a hint of summer in the air. Get out this weekend and reconnect with your foodshed. We have tastings, tunes a community garden build and farmers markets on the horizon.
Rhubarb is in season and strawberries are soon to follow. We have an easy peasy recipe for Strawberry Rhubarb Refrigerator Jam.
Who would have thought that deep fried frog legs would have brought out this mother’s pride?
Yes! It’s finally that time to get your hands in the dirt and start your garden Patty Gentry of Early Girl Farm in East Moriches has some great ideas for those with just some space in the backyard for great vegetables and herbs to plant in early spring.
Whether it’s help assessing your soil, planting seedlings, trimming hedges, weeding by hand or harvesting beans, Ladie Sadie’s Organic Gardening can help.
For the next couple weeks, the Feedfeed, which was profiled in our Spring 2014 issue, wants to see how they’ve inspired your cooking. Post an image to Instagram of food you have made and add the following text in the original caption: “Inspired by @thefeedfeed #feedfeed.”
Months of ridicule for my refusal to eat even greenhouse grown summer vegetables, all boil down to this moment. I drop to my knees and the fluffy, dark brown earth welcomes their impact.