Tomato hornworm – head is opposite the horn Tomato hornworms eat large, ragged holes in tomato leaves, easily consuming whole leaves. Hornworms also eat stems and green fruit, and if they arrive early enough in the season seedlings and young plants. Tomato hornworms feed not only on tomatoes but also peppers, eggplants, and potatoes—any member
Cucumbers are sweet except when they are a tad bitter. Choose cucumbers for their sweetness and refreshing cleanness or for their green grassy astringency and crispness. Sometimes you don’t know which cucumber you will get until you bring it in from the garden and taste it. Always cucumbers are cooling and refreshing—they are, after all
Radish harvest Pick summer vegetables when they are young and tender—bigger is not tastier. Check crops daily. Whenever possible eat summer vegetables the day you pick them. Here’s a quick guide for picking summer vegetables at the peak of flavor: • Green beans. Pick green beans as soon as immature seeds begin to fill the
Crispy, succulent, and sweet-flavored Asian greens are easy to grow and demand little space. Like other greens such as lettuce and spinach, they are cool-season crops and prefer to reach maturity in cool air temperatures. They are quick growing and well suited for sowing in spring for late spring harvest or late summer for autumn
Harvest broccoli heads when florets are still beaded and tight. Broccoli is best—bigger and most flavorfully sweet—when it reaches maturity in cool weather. Mid- to late-summer is a good time to plant broccoli—the cool days and nights of autumn will arrive in the weeks before the tight florets of broccoli are ready for cutting. Broccoli
Make moist, large-curd scrambled eggs simply by taking it slow and being careful not to overcook. It’s easy to match flavor to the time of year by using seasonal herbs and vegetables and changing up cheeses and meats as you like. Plan two eggs per person when making scrambled eggs. Keep scrambled eggs moist by adding
This greens, orange, and beet salad delivers color and flavor. Choose fresh seasonal greens—a mix of tender lettuces like Boston, oak leaf, red leaf, and butter or spinach—and match them with the sweet, earthy flavor of cooked beets and the refreshing sweet and sour balance of oranges. To these add the peppery snap of sliced
Fried rice with ham and eggs is filling. Eat it for lunch or dinner or supper. There are many variations on fried rice—the length of the grains of rice and the vegetables or meat or seafood you add are starters. My recipe for fried rice isn’t fried but steamed. That is I steam the rice
Beef Stroganoff is not really a stew—though you may tend to think so if you’ve had it with this or that cut of beef and this or that vegetable served over egg noodles. True beef Stroganoff is simply beef sautéed with onions and mushrooms and sour cream. The best tasting beef stroganoff will be made
Cabbage colcannon is a traditional Irish dish of mashed potatoes with milk, butter, and cooked finely chopped onions and cabbage. Easily you can substitute leeks for the onions and kale for the cabbage. Colcannon is a warming and hearty dish commonly served alongside corned beef, boiled pork, or bacon. The Irish often serve colcannon on
