How sweet it is
byLast month at Pasaquan, we picked up some wayward bamboo shoots that were taking over one of the outbuildings. After drying the culms for…
farming
Carrot merit
byLoving this heat-tolerant variety of Danvers 126 from Southern Exposure Seed Exchange. These babies went into a batch of primavera along with garlic from our garden…
Herb-an farming
byFed up with an ugly strip of eroding land in our back yard, last summer I gathered every rock on the property and created…
Age and how to dill with it
byI’m to the age where I’m happier to let a birthday slide by quietly than to walk into a big surprise party. It’s not…
Garden state
byTime for a quick garden update. The Jerusalem artichokes are leafing out nicely, despite getting almost no water in between rainfalls. Their drought-tolerance is…
Shoots as ladders
byPasaquan is an astounding place of inspiration. Eddie Owens Martin, aka St. EOM, began to cultivate this visionary art site back in the 1950s, and…
Sweetening the pot(ato)
byRan into my farmer friend Becky while picking up CSA veggies at the market and discovered we share a common sickness. Neither of us can…
The good, the bad, and the slugly
byHad quite the rude awakening Monday morning upon discovering most of our onion leaves were broken at 90° angles and already turning brown. It…
Topsy turvy
byLast year’s tomatoes were a disaster. I knew they would probably suck because, with only two raised beds in full sun, we couldn’t do…