Stephen Albert is a horticulturist, grab gardener, and authorized nurseryman who has taught at the Faculty of California for more than 25 years. He holds graduate ranges from the Faculty of California and the Faculty of Iowa. His books include Vegetable Garden Grower’s Knowledge, Vegetable Garden Almanac & Planner, Tomato Grower’s Answer E book, and Kitchen Garden Grower’s Knowledge. His Vegetable Garden Grower’s Masterclass is available online. Harvesttotable.com has more than 10 million visitors each 365 days.
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Planting Garlic in Fall and Spring
Plant garlic in late summer or fall and allow it to overwinter for a harvest of large bulbs next summer. Best Times to Plant Garlic • Plant garlic in late summer or fall and allow it to overwinter for a harvest of large bulbs next summer. Plant garlic in the spring and harvest it in
Spring Brussels Sprouts – Harvest to Table
Brussels sprouts are a biennial grown as a cool-season annual. They survive winter snows to push their final harvest of miniature cabbage-like sprouts in spring. Brussels sprouts have a nutty, cabbage-like flavor that makes a delicious hot side dish dressed with butter or meat-roasting juices. Lightly steamed Brussels sprouts are perfect with a lemon-butter sauce
Oatmeal Date Squares – Harvest to Table
Hot oatmeal date squares! Yummy! This recipe will make 25 squares. Each square will be topped with sticky chewy dates and bottomed with flaky warm oatmeal. Ingredients 1cup chopped dates ½ cup water ½ cup brown sugar 6 tablespoons butter 1 cup oatmeal ½ cup sugar 2 egg yolks 1 teaspoon vanilla extract 1 ½
Would possibly Harvest throughout the Southern Hemisphere
The seasons are changing and winter is around the corner in the Southern Hemisphere. The warm-season harvest is complete and now is the time to look ahead to the cool-season crops and fruits that will be ready soon. If you still have beans, cauliflower, broccoli, and corn coming in from the garden, consider freezing some
Mango: Kitchen Basics – Harvest to Table
Fannie Farmer’s cookbook has been around since 1896. It gets to the essence of mango preparation when it suggests: “Cut in half lengthwise and remove the stone. Eat with a spoon.” That pretty much covers it! The mango—many would say–is the world’s most delicious fruit. Its delicate flavor is a cross between a pear and
Jujube: Kitchen Basics – Harvest to Table
The jujube is about the size of an olive or small date and has the texture and crisp, sprightly flavor of an apple. You can eat the jujube fresh out of hand or you can enjoy it dried—a favorite in China—or preserved in syrup—a favorite also in China and in Korea. The jujube can also
