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Peaches: Kitchen Basics – Harvest to Table
Plants

Peaches: Kitchen Basics – Harvest to Table

Half a peach poached in syrup served with a scoop of vanilla ice cream topped with raspberry purée: peach Melba. Barely chilled peach slices served with sugar and cream: peach Mom. Auguste Escoffier—the most famous chef of his time–created peach Melba in 1892 in honor of the Australian opera singer Nellie Melba. Peach Mom has

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Pepper Emerging Tips – Harvest to Table
Plants

Pepper Emerging Tips – Harvest to Table

Peppers–sweet and hot–are native to the tropics. They require much the same cultural treatment as tomatoes, except that peppers are perhaps a bit more tender. The easiest way to start peppers is to buy transplants at the garden center. If you start peppers from seed outdoors, sow seeds in pots in mid-spring for transplant in

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Persimmons: Kitchen Basics – Harvest to Table
Plants

Persimmons: Kitchen Basics – Harvest to Table

Slice the persimmon down to the stem base once and then twice and lay it open like a flower. You can then enjoy its delightfully sweet and cool flesh spoonful by spoonful. Some say the persimmon has a pumpkin flavor mixed with allspice and cinnamon. You will surely find it exotically sweet and very juicy.

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Pineapple Guava: Kitchen Basics – Harvest to Table
Plants

Pineapple Guava: Kitchen Basics – Harvest to Table

A flavor somewhere between pineapple and strawberry: this is how you might describe the pineapple guava, also called feijoa (fay-YOH-ah). This is a high-altitude South American native that has an oval fruit about 3 inches (7 cm) long. It has a granular cream-colored flesh with a jelly-like center filled with tiny seeds. It sometimes is

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Pineapple: Kitchen Basics – Harvest to Table
Plants

Pineapple: Kitchen Basics – Harvest to Table

The flesh of the pineapple is sweet and juicy and is best eaten raw in slices, wedges, or cubes. Cut a fresh pineapple in half lengthwise, leaving on the top leaves. Cut out the core and carefully cut the flesh away from the rind in one piece. Slice the flesh into wedges. Refill the shell.

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Piquant Wax Beans – Harvest to Table
Plants

Piquant Wax Beans – Harvest to Table

Piquant is a flavor that can be spicy, tart, or pungent. In this recipe that combines wax beans with chopped pimiento, Tabasco, Worcestershire sauce, and dry mustard, I think we are on the border between spicy and pungent. The wax bean is a pale yellow variety of green bean. Sometimes called yellow snap bean, the

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Planning Your Garden for Root Expansion
Plants

Planning Your Garden for Root Expansion

Think about plant root growth when planning your garden. Be sure your planting beds contain plenty of organic materials such as compost and decomposed leaves to ensure strong root and plant growth. Plant roots require loose, well-drained soil for optimal growth. Vegetable and fruit crops require strong, healthy roots to be most productive and most

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Planning Your Kitchen Garden – Harvest to Table
Plants

Planning Your Kitchen Garden – Harvest to Table

The best way to plan your kitchen garden is to give some thought to what you eat or would like to eat and how much. Note all of the fruits and vegetables that you bring to the table or pack for lunch. These fruits and vegetables can become the starter crops for your kitchen garden.

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Plantains: Kitchen Basics – Harvest to Table
Plants

Plantains: Kitchen Basics – Harvest to Table

Plantains have a mild squash-like or potato-like or sweet potato-like flavor with a faint sweetness reminiscent of a banana. Well, you’ll have to taste the plantain to decide. Exactly what flavor you ascribe to the plantain will, no doubt, have something to do with how it’s been prepared. The plantain is a fruit–a very close

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Planting for Fall and Wintry weather Harvest
Plants

Planting for Fall and Wintry weather Harvest

Cabbage and beets–cool-season crops for fall harvest Planning and planting for fall and winter harvest should begin in early- to mid-summer depending on how soon cold weather will arrive in your region. Where growing seasons are shorter—USDA Zones 4-7—and summers are cooler, cool-weather crops for harvest in fall and winter harvest should be planted in

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