Mowings from hayfield

MUCKRAKING, THE GOOD KIND

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Muckraking is a good thing — in the garden. That is, if you know what muck is in the world of gardening. Read about the what, the why, and the how of muckraking in my latest blog post:
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My favorite bark. Can you guess what it is?

WOOF, WOOF, BUT NOT A DOG

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Spring's showy flowers are long gone, even fall's fiery leaves have mostly floated to the ground. What's left? Bark! In my latest blog post, I highlight in photos and words some trees and shrubs that now come into their own, presenting colors and textures worth a second look . . . and a third look and . . . , actually, a look all fall and winter.
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Forest farm greenhouse

SOW A (FIGURATIVE) SEED

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My greenhouse feels luxurious, especially when I enter it on a sunny, cold day. It is luxurious, but experience and planning have offered a lot of bang for its environmental and monetary buck.  What should you consider in a greenhouse? How do I manage all that bang for the buck? It's all in my latest blog post:
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Cart use in China, 1980's

A CART FOR ALL SEASONS . . .  AND GARDENS

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A garden cart is a must have tool for a gardener, especially an organic gardener. Learn what I’m referring to, its uses, ways to improve it, and the design for possibly the ultimate cart, all in my latest blog post.
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Sprouting roots

OF BULBS, BULBILS, BULBLETS, AND CORMS

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There are so many fun ways to increase your bulbs (or are they corms?) holdings. I describe ways you can make many bulbs from just one bulb (or corms from just one corm) in my latest blog post:
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Sugar maple in fall

A WONDERFULLY FIERY FALL

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This fall has been gloriously colorful, especially so. My latest blog post takes a peek on what brings on those color and what you and I can do to bring out its best. Read about it here:
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Marigoule roasted chestnuts

CURING CHESTNUTS, AND MORE

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Chestnuts have been gathered. But wait! Don’t eat them yet. Follow me through the steps for gathering to eating them at their best, which I detail in my latest blog post:
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Màche in winter

FRESH, WINTER CORN SALAD

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I’ll be eating fresh corn salad all winter. Not one with yellow kernels in it, though, but one with verdant, delicately flavored leaves. The “weed” is very accommodating. Want to know all about it and how I work with its characteristics to make me and the plant happiest? Follow this link:
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Màche in winter

UPS AND DOWNS AND UPS WITH CHESTNUTS

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You can have “[your] chestnuts roasting on your [own] open fire”. American chestnut trees were decimated by blight over the past 100 years but other chestnut species or hybrids are available to fill the bill. Read about what happened to the American chestnut and its future, and what you can grow now in my latest blog post, here:
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