By Sonya Welter

Here in Duluth, Minnesota, spring has arrived early, after a few weeks of above-average temps and early rains.

But that doesn’t mean we’re stuck eating nothing but grocery store produce.

Underneath last year’s dead grass, dandelion green are starting to emerge.

Today, most North Americans think of dandelions as a weed, but they were actually brought to this continent intentionally as a potherb. Dandelions easily took to their new home, and now grow wild almost everywhere.

Pioneers considered these super-early vegetables to be a spring tonic, and it’s easy to see why: imagine surviving the winter on potatoes, bread and meat, and then suddenly being able to eat fresh leafy greens again. Not only are they incredibly cheering and invigorating, but dandelion greens Read the rest of this entry »

By By Mindy McIntosh-Shetter

Read Part 1 of 2-part article.

PANSIES

These lovely plants are one of my favorites and bring memories flowing back about my great-grandmother’s garden.

Every Easter her yard was full of voila, which are a pansy, and flower boxes full of Johnny Jump Ups and pansies.

Every fall painted the same picture with the coolness of the up coming winter.

Now days I plant pansies as a way of treating my gardening itch inexpensively. But again my frugal nature demands duality in my plants and pansies play that part. They provide a splash of color to my garden and create a colorful backdrop to Read the rest of this entry »

By Cindy Naas

There are many foods reputed to have aphrodisiac tendencies, and many of these foods are fruits and vegetables.

While it may be too late to grow these for this Valentine’s Day, you might consider serving some or all at a special dinner this year.

Who knows- you may even be inspired to grow your own fig tree because of this!

• Asparagus - long considered an aphrodisiac, French bridegrooms were fed three courses of this vegetable prior to their wedding night. It is also rumored that the Romans fed asparagus to their stallions. At any rate, asparagus is delicious, good for you and a great plant for an urban farmer, even growing well in dedicated pots.

• Figs - perhaps it’s the fig’s appearance which gives it the Read the rest of this entry »
  
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By Cindy Naas

This is the first year I have canned.

When I was growing up, late summer and early fall was considered to be canning season, and for weeks the house would smell like sweet blackberry jam, spicy apple butter and my favorite, the spicy sweet smell of my grandmother’s spiced peach recipe.

As an adult I kept intending to learn to can, and never got around to it until this summer, when my interest in buying and using locally grown produce made me decide to just do it.

So, two weeks ago I went out to a local organic farm and bought a large basket of peaches.

I stopped on the way home Read the rest of this entry »

By Vanessa Richins

You had fun growing some herbs in your yard this year, and now you would like to save some for later.

All you need to do is dry them - much cheaper than buying dried herbs at the store. There are five basic methods.

1) Air Drying
This is the most popular method of herb drying. Simply snip off a few stems - approximately 10 or so - and tie them together into a bundle. Cover with a paper bag and hang upside down in a warm, dry place. Make sure they are not in direct sunlight. It takes about 2-4 weeks for the herbs to dry out.

2) Drying Tray
You can make a drying tray by Read the rest of this entry »