Again and again, gardening confirms how incredibly minimal our consumption of species diversity is. In my household, there’s someone cutting an onion for dinner every single night. And to be fair, I guess most people do. It’s always there. Yet the diversity we actually use is pretty much… yellow or red. Like what?! There are so many varieties in this amazing family. And in my opunion (sorry, couldn’t resist), there’s a whole world of flavor, beauty, and history we’re missing out on....
As evenings turn cooler, many summer crops start to fade. Tomatoes slow down, beans get tough, and cucumbers struggle. But just when the garden seems ready to rest, another group of plants takes center stage: the Brassicas. If autumn has heroes, it’s them. (Especially here in Germany, hello sauerkraut!) A Family With Many Faces As a triplet myself, I’ve always thought of my family as pretty big. But it’s nothing compared to this one....
We’re finally seeing a slow temperature decline in the Desert Southwest, which is wonderful. We’ve passed our yearly highs, and although it wasn’t nearly as hot as last year (thankfully), July and August brought far less rain, leaving us below average for the monsoon storms. Below-average years are inevitable, of course, but it’s still disappointing. That said, a wet winter is predicted, which is wonderful. Here’s a brief look at what’s happening in my garden right now....
Bees are among the most essential—and most overlooked—insects in our ecosystems. With thousands of native species worldwide, they pollinate around 80% of the world’s flowering plants. Unlike honeybees, which were introduced in many places, native bees evolved alongside local plants and are often even better suited to pollinate them. In this article, we’ll go over some of the key issues they’re facing, how your garden can help them to thrive, and what they’ll do for you in return....
Having grown up in the countryside, one of the things I missed most when I lived in the city as a student was the smell of late summer. That warm, cereal-like scent of freshly cut straw was always the signal that the season was shifting. Now that I’ve moved back to the countryside, and even mowed for the very first time myself on a giant John Deere tractor, I can confidently say: the smell of straw is back, folks....
We just took over a farm, and the previous owner planted about 150 tomato plants. You might think that’s a crazy amount, and yes, it absolutely is. But here’s the thing: we also run a micro-bakery and head to the market every week to sell our bread. And what goes perfectly with fresh bread? Tomatoes! Unfortunately, this summer’s weather has been all over the place, and a lot of our tomatoes have split....
Gardening is not just about following a set of guidelines, it’s much more than that. It’s about observing, listening, and building relationships with those we’re working alongside: the plants, the soil, the weather. This post will be a little different than usual. Let me take you with me as I reflect on a quiet but significant shift, my garden’s turning point. ‘‘Nuchter’’ I grew up in a small village in the Netherlands, where we have a particular word to describe our outlook on life: ‘’nuchter’’....
Hi it’s Samantha with Planter! Welcome to my second journal entry. I’m talking about how my summer in my Pacific Northwest garden has been going. Our spring seemed a little drier, and parts of it were definitely hotter. So some of my cool-weather crops, like lettuce, didn’t do the best. In the beginning, I had nice and steady growth of my lettuce and peas. Then we got a random heat wave in May, and it caused some problems like bolting and wilting....
Part of why I turned to gardening was for resilience. That quiet confidence of knowing I’ll always have access to food. Understanding what it took from the earth, and what it gives back, tastes like freedom. Like peace, in a way. It also made me think more deeply about what nourishes me. And if there’s one nutrient the world seems fixated on right now, it’s protein. Every other product at the supermarket screams “high-protein” or “protein-packed”, gym culture has practically rebranded it as a religion, and new research keeps surfacing about how essential it is for our health....
While home fermentation is a natural and rewarding process, it does involve live bacteria. To keep things safe and delicious, be sure to follow the safety guidelines included at the end of this article. It’s peak harvest season, folks! If you’ve ever watched RedLeaf Ranch on YouTube, you can probably hear him yelling it already: “ABUNDANCE!” Because that’s exactly what many of us are experiencing in our gardens right now. The beds are bursting with produce and while it’s a blessing, it can also be a bit… overwhelming....