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    How to Grow Eggplant

    Grow eggplant in the summer

    Eggplant is a very tender perennial grown as an annual. Grow eggplant in the warmest, frost-free time of the year. Eggplant requires 100 to 140 warm days with temperatures consistently between 70° and 90°F (21-32°C) to reach harvest. Eggplant is best started indoors and later transplanted into the garden; sow eggplant indoors 6 to 8 […] More

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    How to Grow Peppers

    Grow hot peppers in warm weather

    Sweet peppers and hot peppers are most easily grown in the garden from transplants started indoors. Start seed indoors 7 to 10 weeks before the date you intend to set peppers into the garden. Don’t rush peppers into the garden. Transplant pepper seedling into the garden 2 to 3 weeks after the last frost in […] More

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    How to Grow Tomatoes

    How to Grow Tomatoes: Grow tomatoes on stakes or in cages for easy harvest.

    Tomatoes are warm-season annuals that grow best when the soil temperature is at least 55°F (12°C) and the air temperature ranges between 65° and 90°F (18-32°C). Tomatoes are commonly grown from seedlings started indoors that are later transplanted into the garden. Tomato seeds are commonly planted indoors as early as 8 to 6 weeks before […] More

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    Pruning Olive Trees

    The olive is an evergreen plant that can grow as a shrub, hedge, or tree. Olive trees can grow as tall as 30 feet. Olives bear small pitted fruits that can be cured for table consumption or pressed for oil. Some olives are grown for ornamental use, often as shrubs or hedges–the olive’s narrow gray-green […] More

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    Olive Oil: Kitchen Basics

    Olive oil is made by gently crushing and pressing olives until the oil is separated from the fruit pulp. The flesh of a ripe olive is about half oil. When the skin of a just ripe olive is broken, the first oil to flow from the flesh is called “virgin” or “sublime” or “first expressed” […] More

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    Olive Growing

      Olives are a good choice for the small garden in regions where summers are long, hot, and dry. Olives are attractive for their billowing habit, gray-green foliage, and gnarled branching patterns. Olives are easy to care for. They require little water once established, little pruning, and have few serious pests or diseases. All olives […] More

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    Olives: Kitchen Basics

    Olives are fruits. They are either cured for table consumption or pressed for cooking oil. Black olives are ripe. Green olives are not. Green olives have a salty, tart taste. Black olives have a smooth, mellow taste. Green olives are served pitted, unpitted, or stuffed. Green olives are sometimes stuffed with pimiento, anchovies, tiny onions, […] More

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    Freezing Tomatoes

    You can freeze extra tomatoes for use in winter. Frozen tomatoes are best used in cooked dishes as freezing will cause them to lose their firmness. Here are two ways to freeze tomatoes: ● Place whole or peeled tomatoes in a plastic freezer bag and freeze. (To peel a tomato, place it in a strainer […] More

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    Prickly Pear: Kitchen Basics

    The prickly pear is a cactus fruit that is actually a berry. The pulp of the prickly pear is sweet and moist with an aroma and flavor similar to a combination of the tastiest tropical and subtropical fruits, strawberry, watermelon, honeydew melon, fig, and banana. The salmon or pink to magenta colored flesh of the […] More

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    Patty Pan or Scallop Squash

    Patty pan or scallop squash is a small, saucer-shaped warm-season squash that usually grows to no more than 3 to 4 inches in diameter. Patty pan squashes look something like a toy top. They can be white to creamy colored or various shades of green or yellow. Patty pans are less moist than other summer […] More