Join our gardening family to receive the latest tips. JOIN ON SUBSTACK
If you’ve ever admired market leeks with tall, white shanks, you’ve likely seen the results of hilling. This age-old technique helps produce tender, mild stalks perfect for the kitchen. I’ve used hilling for years in my own raised and wide-row beds, and it’s one of the simplest ways to get impressive results. Why Hill Leeks?…
Leeks are hardy, flavorful members of the allium family, but they aren’t immune to garden challenges. Over the years, I’ve battled pests and diseases in my own leek beds, and I’ve found that natural, preventative strategies work best. By learning to identify problems early and choosing the right control methods, you can keep your leek…
Celery is a long-season, slow-growing vegetable that can be started directly outdoors in the right conditions. In my 30+ years of gardening in Sonoma Valley, I’ve found that careful timing, soil preparation, and consistent care are essential for successful outdoor celery seed starting. While many gardeners prefer indoor seed starting, direct sowing can save space…
Celery is naturally crisp and flavorful, but without blanching, the stalks can be tough and bitter. Over my 30+ years of gardening in Sonoma Valley, I’ve found that blanching celery significantly improves tenderness and flavor, making it perfect for fresh eating, cooking, or presentation. In this guide, I’ll share proven blanching techniques, step-by-step instructions, and…
Kohlrabi is grown for its swollen base which is actually the plant’s stem. The globe-shaped base develops above the ground. Kohlrabi is a good choice for gardens that don’t have deep soils. Kohlrabi is a hardy biennial grown as an annual. Both the globe base and leaves can be eaten. Kohlrabi is a hardy biennial…
Kohlrabi is a cool-season crop; it’s best grown in spring and fall. Sow kohlrabi in spring for an early summer harvest and use; start a second crop in mid-to-late summer for winter storage and use. Kohlrabi is not a root crop; the edible part of the plant is a swollen portion of the stem growing…
Subscribe today to get our weekly recipe newsletter! You don’t want to miss out!
