Using Your Green Tomatoes: 2 Delicious Ways

Whether you’ve intentionally harvested your tomatoes green or found yourself with a bunch due to a sudden change in weather, there are all sorts of ways you can make use of this unique garden bounty.

Quick Pickled Banana Peppers

The garden peppers are still rolling in! This week, we’re processing banana peppers, which are, hands down, one of my favorite mild peppers to grow.

Preserving a Peck of (Jalapeño) Peppers: 5 ways

We were blessed with a bumper crop of hot garden peppers this season, particularly jalapeños. Yesterday, we picked several pounds of peppers off a single plant! So what do you do with so many jalapeños coming at you all at once?

Stocking Your Herbal Apothecary

For the majority of our history, we’ve relied on the inherent wisdom of plants for both medicine and nourishment. Even as modern pharmaceuticals become widespread, nature continues to provide a plethora of safe, effective remedies to those who know where to look.

Mint-Infused Honey (Plus a Mocktail Recipe!)

There’s nothing quite like fresh mint. It’s chock full of benefits all by itself, but paired with raw honey it becomes a therapeutic (and delicious) powerhouse!

Garden of Weed’n (How to Make Weeding More Fun) Part 2

The first weeding job of the year on my vegetable garden is always the most intimidating. It’s easy to maintain throughout the growing season, but preparing the beds for planting is time consuming and tedious.

A great way to transform the tedium into something engaging and even (dare I say it?) fun — is to pay attention to the weeds you’re pulling.

Garden of Weed’n (How to Make Weeding More Fun) Part 1

The first weeding job of the year on my vegetable garden is always the most intimidating. It’s easy to maintain throughout the growing season, but preparing the beds for planting is time consuming and tedious.

A great way to transform the tedium into something engaging and even (dare I say it?) fun — is to pay attention to the weeds you’re pulling.

Waking up the Garden

Even though it’s late May, it’s still pretty darn chilly here in North Idaho. I don’t think we’ve made it over 70 degrees yet, and there’s still a risk of frost at night.

Fortunately, my perennial/herb garden doesn’t mind the cooler weather. The haskap is beginning to bud out, getting ready to make its delicious honeyberries: