Tips

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• Sundried Tomatoes – These dried tomatoes make a great snack as is or chopped up and added in to an omelet, quesadilla, stir fry or grain salad. They rehydrate easily in soups, stews, or sauces. Dried tomatoes retain their flavor well and can be stored in glass jars in the pantry. Read more →
• Swiss Chard: All About It – Swiss chard is a leafy vegetable related to spinach and beets. The tasty leaves range in color from bright green to deep red, and have stems that are even more colorful! Read more →
• Tatsoi: All About It – Tatsoi is a member of the Brassica family and is a variety of Asian greens closely related to Bok Choy. It has a rosette of dark green, spoon-shaped leaves with crisp, pale green stalks. Read more →
• The Living Soil - Microorganisms – Did you know that there is more life below the surface of the soil than above it? In a single tablespoon of soil, there are 50 billion microbes alone. Although invisible to the naked eye, microorganisms are essential to healthy soils because they effect its structure (or tilth) and fertility. Read more →
• Thinning Seedlings – Thinning your seedlings in the vegetable patch can be one of the most difficult jobs to do because it makes the gardener feel like a killer of the very seedlings we worked so hard to grow. However, if you do not thin your crops now while they are little, your harvest will suffer. Read more →
• Tomatillos – Is it a tomato or something different? Tomatillos are a unique vegetable that come at the peak of the late summer harvest. They are so delicious if you know how to prepare them! Read more →
• Tomato Seed Saving – Saving seeds from your tomatoes is a great way to learn about the tradition of seed saving. Easy! Read more →
• Use a Trap Crop To Control Japanese Beetles – The Japanese beetle will happily consume over 300 species of plants, although they particularly love roses. Adult beetles will travel great distances to eat the soft parts of the leaves, leaving them looking almost skeletal. This tip focuses on using evening primrose as a trap crop. Read more →
• Whole Grain Porridge – Whole grain porridge is warm, yumm,y & good for you — as long as you know how to prepare it! Read more →
• Why We Love Lactofermentation – The benefits of eating raw lactofermented foods like our krauts and kvasses are many! Natural fermentation (or lactofermentation, named for the lactic acid it produces) is a wonderful traditional method of preserving organic vegetables and enhancing their nutritional value. It uses only salt, nature, and time. Read more →