Quickly search for articles in the following categories.
Edible Gardening is fun, healthy and tastes so good!
Trees and Shrubs add shade and privacy to your yard.
Learn how to care for
your rose and flowers.
june articles
- Your Gardens are Now Ripe for the Eatin'
- A Little Compost on the Side
- How to Store Your Fruits and Veggies so they Last
- Make it Hang!
- Growing Pumpkins!
- Tomatoes and Onions and Cukes, Oh My!
- Gettin' Rid of Gophers
- Supporting Your Vegetable Garden
- Feeding the Birds
- Is it a Bug or Is it a Fungus?
- Only the Strongest Survive
- Dealing with Brown Patch
- Rotted Veggies?
relevant articles
from last month
GROWING HERBS WORKSHOPS
Don't miss Roy Wilburn, Farmer Roy, the Director of Horticulture for Sunshine Care, A Community of Assisted Living Homes in Poway, will talk about many culinary herbs. Learn the basics of growing, pest control, fertilization, cutting, seeding and propagation. He will give a little history, uses in the kitchen and how they can complement your xeriscape gardens. He will break down the herbs into three groups-seeded crops, perennials and basil.
REGISTER NOW FOR:
Saturday, June 22 at Grangetto's Fallbrook.
storing your fruits and veggies
When every penny in the budget counts, there's no room for wasting food. Yet, American families throw away almost 500 pounds per year of produce that's gone bad. That's about 14% of all the food they buy, and costs each family about $600.00 per year. Added up, that means as a nation, we toss out almost $43 billion dollars of brown bananas, moldy peaches, wilted spinach, and a soupy substance that used to be lettuce every year. Interestingly, the answer to this problem lies in chemistry. No, not more preservatives; the natural chemistry of plants holds the key to cutting down on food waste.
