In the pursuit of decreasing dependence on commercial feed (and cutting costs!) as well as increasing food security growing fodder is a great system. Why Grow Fodder? Fodder is not only a great way…

Bright green, pear-shaped chayote squash may just be may be a new reliable staple crop for north coast gardens. Find out how to grow chayote squash.

In the pursuit of decreasing dependence on commercial feed (and cutting costs!) as well as increasing food security growing fodder is a great system. Why Grow Fodder? Fodder is not only a great way…

Bright green, pear-shaped chayote squash may just be may be a new reliable staple crop for north coast gardens. Find out how to grow chayote squash.

Free printable guide with ideal dates for when to start seeds indoors in Alberta and other zone 3 garden climates.

In the pursuit of decreasing dependence on commercial feed (and cutting costs!) as well as increasing food security growing fodder is a great system. Why Grow Fodder? Fodder is not only a great way…

In the pursuit of decreasing dependence on commercial feed (and cutting costs!) as well as increasing food security growing fodder is a great system. Why Grow Fodder? Fodder is not only a great way…

There are several different types of cilantro, and where you live will determine which kind of cilantro is best for you to cultivate.

In the pursuit of decreasing dependence on commercial feed (and cutting costs!) as well as increasing food security growing fodder is a great system. Why Grow Fodder? Fodder is not only a great way…

A lovely summer fruit pie that can be adapted to include any berry of choice.

This guide profiles the prettiest varieties of salvia plants to grow in gardens. Learn about different salvia plants and their care details.

Euro Plants Vivai

Make pickled beets from small bite sized beets or slice larger beets before canning in pickling brine.

Greenhouses are great for extending your growing season to 2, 3 or even 4 seasons. But what if you live in a place where it's really cold or dark for many

Iceberg lettuce is truly one iconic variety. First known as ‘’crisphead,’’ this heirloom was developed and introduced by the Burpee Seed Company in 1894. The cabbage-looking lettuce was first appreciated amongst gardeners for its crispness and mild flavour. It was only back in the 1930s that Bruce Church, the owner of an ice company in Salinas, California, began shipping ‘’crisphead’’ lettuce across the country by train covered in ice in wooden crates. The sudden all-year-round supply of fresh lettuce to the east coast and northern states propelled the lettuce to appear on menus of the most exclusive restaurants and was paired with the best champagnes. All the way up to Maine, when the trains would pull up, the folks would excitedly shout. ‘’ The icebergs are coming! The icebergs are coming! ‘’ And the name has stuck since. Before then, people had to rely more heavily on what they could grow and preserve themselves from their own garden. Iceberg lettuce is a slow to bolt crop that performs well even in warm weather conditions. The medium-sized heads are compact and crisp, with dark green outer leaves and a crispy creamy green interior. Iceberg lettuce is resistant to rib discoloration and tip burn. A timeless classic and a great conversation piece in the garden!   - Latin Name: Lactuca sativa - Days to Maturity: 70-80 - Life Cycle: Annual - Start Indoors or Cold Frame: 4-6 weeks before final spring frost - Seeds Per 5 cm Cell: 2-3 - Planting Depth: 0.5 cm - Days to Germination: 3-12 - Optimal Soil Temperature for Germination: 18-22°C ( Seeds can germinate well  in soils as low as 5°C but do poorly above 24°C) - Seedlings Optminal Daytime Temperature: 16-18°C - Days from transplanting to mature crop: 40 - Transplant Seedlings: 25-30 cm apart ( For mini-heads, transplant 15 cm apart in a grid ) - Direct Sowing for Baby Leaf: 10 seeds every 5 cm in rows 5-10 cm apart.  ( Cut 2-3 cm above the growing point when leaves are about 10 cm long) - Direct Sowing: As soon as the soil can be worked ( Young plants properly hardened can grow at temperatures as a low as -5°C) - Seed Spacing: 3-4 seeds every 10 cm - Thinning Seedlings: 25-30 cm apart - Row Spacing: 30-45 cm - Plant Height: 15-30 cm - Harvest: Snip large outer leaves to allow the small leaves to mature. Cut alternating plants to extend the harvest window. - Average Seeds Needed Per 10 m Row: 200 - Average Yield Per 10 m Row: 35 heads GROWING INSTRUCTIONS Lettuce is the cornerstone of many great salads. And with so many varieties to choose from, why not grow your own and make a custom greens mix? Lettuce seeds can be directly sown as soon as the garden can be worked and the soil reaches at least 4°C. Seeds will germinate best between 13 and 18°C. If you want to get a head start, seeds may be started indoors 4-6 weeks before the last spring frost. Plant in flats 1 cm deep, every 3 cm. Thin seedlings to 25 cm apart when they have 3-4 true leaves. Lettuce likes sunny spots, but will tolerate some shade, especially in the hot summer months. Make sure the soil is loose and well drained. If sowing directly, pay extra attention to the consistency of the soil. Because of the seed’s small size, the bed should be well tilled and free of any debris. Transplant when seedlings have 4-6 true leaves and a well-established root system. Water thoroughly after transplanting. Spacing in the garden is dependent on the type and variety of lettuce. If leaves become wilted, you can be sure that water is needed. Sprinkle the leaves with water anytime of day and keep the soil evenly moist. If needed, use row covers or shade cloth to shelter from the sun and prevent drying out. You can also map out the garden so that the lettuce will be shaded by some taller crops. Mulch around the plants to keep the shallow roots cool and moist. If weeds do emerge among the lettuce, promptly and carefully remove them. Don’t let heads surpass their readiness date, leaves will become tough and bitter. Refer to the specific instructions for your variety. Loose leaf, butterhead and romaine types can be harvested by collecting the outer leaves and allowing the centre to continue growing. Crisp head lettuces should be cut whole when the heads are full and dense. The morning is the best time to harvest, leaves will be crisp and fresh. QUICK FACTS - Lettuce was first cultivated in ancient Egypt for the production of oil from its seeds. This plant was then selectively bred by the Egyptians for its edible leaves as early as 3,000 BC. The domestication of lettuce over the millenniums has resulted in several changes: delayed bolting, larger seeds, larger leaves and heads, better taste and texture, and different leaf shapes and colours. - Lettuce is a cool-weather crop so it needs partial shade during the hot summer months or the leaves need to be misted on hot days. - Allow enough space between the seeds to grow as overcrowding can cause lettuce to turn bitter. - There are four main types of lettuces: crisphead, butterhead, romaine and loose-leaf. - Lettuce seeds will remain viable for 4 years if stored in a cool, dark place, ideally between 4 and 10⁰C. After that, the germination rate may start to go down.

Wonder when to start seeds for your garden zone? Make your own personalized seed starting schedule. Chart when to start seeds and plan your garden harvests.

Lily of the valley plants are one of the most fragrant blooming plants in the spring and early summer throughout the northern temperate zone. Learn how to grow these plants in this article.

Gather and Rinse Fruit and Vegetables Easily with The Garden Hod  Born of pure ingenuity, our Garden Hod harvest basket reflects the very best of farmers' long tradition of functional art, craftsmanship, and utility. Gardeners have discovered that the Hod lends itself to hundreds of other uses—inside and outside—any time of the year. Use the Hod for everything from a picnic basket to a knitting basket to a place to store kindling by your fireplace. All Garden Hods are FIRE-BRANDED on one side with The Old Farmer's Almanac Sun logo!  Hods were originally used by both the French and the British colonists for everything from carrying bricks and mortar to measuring and washing fish. For over hundred years, Maine's clam diggers have used hods to hold and rinse their catch. Our Garden Hods, styled after the traditional clam hod, are built to last from quality hard and soft woods.  Large capacity of approximately two pecks (16 quarts) Empty weight 3.5 pounds Measures 19-1/4"L x 11"W x 7-1/4"H  Handmade in the USA with parts that include: a steam bent oak handle, birch side rods, pine end pieces, and food-grade PCV coated wire mesh body

I can only begin to imagine what it is like for a planner who spends her days scheming and plotting for other brides-to-be to step into her clients shoes for her own big day. Overwhelming, perhaps? So...

After 50 years of breeding work, a series of dwarf, shrubby, sour and sweet cherries hardy to Zone 3 has been developed at University of Saskatchewan.

\"This is the story of Lloyd and Lesley building a home and establishing a garden on a small piece of land on the Northern California Coast over a 46-year period. Lloyd, the former shelter editor of the Whole Earth Catalog, has published seven books on owner building, showcasing hundreds of builders, and this is his first book on his own work. Starting with a vacant half-acre piece of land, they built their own home, created a garden with vegetables and fruit, and describe raising chickens, bees, and goats. The book also covers cooking, foraging, fishing, crafts, birds, butterflies, and tools. Their main theme is that this was all done by hand. They have never paid rent nor have they ever had a mortgage. There are over 500 photos illustrating all the above facets of their lives and clear explanations of building skylights, maintaining a septic system, building greenhouses and raised vegetable beds. There is a section on unique kitchen tools, as well as advice on useful tools used in construction\"--\nLloyd Kahn and his wife Lesley's story of building their own home, establishing a garden, and practicing crafts on a small piece of land on the Northern California Coast over a 46-year period, with over 500 photos. Lloyd, the former shelter editor of the Whole Earth Catalog, has published seven books on owner building, showcasing hundreds of builders, and this is his first book on his own work. Starting with a vacant half-acre piece of land, they built their own home, created a garden with vegetables and fruit, and describe raising chickens, bees, and goats. The book also covers cooking, foraging, fishing, crafts, birds, butterflies, and tools. Their main theme is that this was all done by hand. They have never paid rent nor have they ever had a mortgage. There are over 500 photos illustrating all the above facets of their lives and clear explanations of building skylights, maintaining a septic system, building greenhouses and raised vegetable beds. There is a section on unique kitchen tools, as well as advice on useful tools used in construction.

Crambe maritima Origin: Oregon Improvement status: Cultivar Seeds per packet: ~25 BOTANICAL SAMPLE - NOT GERMINATION TESTED Life cycle: Perennial One of the finest perennial vegetables for temperate climates. Since ancient times, seakale has been a traditionally harvested wild vegetable of northern and western European coastlines. Evidence of its use stretches at least back to Mesolithic coastal southern Sweden (around 6500 BC). “Crambe” is in fact an ancient Greek word for a type of cabbage though it supersedes the advent of the cabbage by thousands of years. Though seakale differs from the usual cabbage or kale by its perennial habit and form, instead growing in clumps of rosettes of thick succulent leaves close to the ground. It does however share a close genetic affinity to both cabbage (Brassica oleracea) and Radish (Raphanus sativus). Once a popular Victorian kitchen garden delicacy and grown on a huge scale for market, seakale eventually fell into obscurity. In recent years, seakale has made a resurgence especially among agroecologists, permaculture gardeners, and those looking to grow perennial vegetables and perennial greens. Traditionally, terra cotta forcing pots were used in spring to exclude light and force very tender sweet pale growth (similar to rhubarb or asparagus culture). Grown this way, shoots are harvested when about 6 inches tall. These days, buckets can be used to the same effect, however this variety will still produce relatively mild shoots compared to most other seakale varieties even without light exclusion. Once the plants have been blanched, it is important to allow them to rest and recover over the rest of the season. Like other perennial vegetables, patience is a virtue and you will get better results if you allow the plant to mature before your first harvest. We recommend waiting to harvest until the third year. The shoots are not the only edible part! Individual young leaves make a wonderful addition to spring salads or stir-fries. In its second year, small “broccolini” heads can be lightly steamed or eaten raw. Pollinated flowers become round light-green pods (resembling peas) which offer a delicious sweet crunch with a slight radish flavor. The root also has a pleasant flavor and can be roasted or boiled during the winter as well. This Improved Lilywhite is a new reselection of the old Victorian variety with a much finer flavor compared to wild seakale. The name comes from the “lily white” pale blue-green color of the leaves. These seeds are the result of several cycles of selection from a number of sources of Lilywhite for the most vigorous and drought-resistant plants. Contrary to the name, seakale does not need to be grown by the sea! However, seakale does flourish in soil that is neutral to slightly alkaline and has consistent moisture. Hardy to Zone 5 with mulching, it grows well in full sun to part shade, but does not like excessive heat or drought and can temporarily die back during those conditions (similar to rhubarb). Can benefit from some shade in really hot dry climates, along with plenty of water and a soil with a good organic material content. Seakale benefits from mulches and plenty of calcium. That said, this halophyte (salt-lover) evolved in a surf-sprayed landscape amongst the rocks above the high tide line and does thrive as the perfect perennial vegetable for people growing near the sea. Prior to planting, make sure to gently and carefully crack open the corky outer pod to reveal the tender, easily crushed seed inside. Seeds can be freed by chipping away at the corky pod with nail clippers, jewelry pliers, or something similar (Nate has become quite adept at doing this with his teeth!). Planting the seed pod without this process typically results in very low and erratic germination. Seeds should be planted soon after being freed from their pods. Even with this fresh quality seed, germination is naturally low and variable, so make sure to sow this seed as soon as you can. Expect germination over a two-month period with some stragglers.  Once your seakale patch has been established for several years, plants can be propagated vegetatively. Favorite plants can be easily increased by taking cuttings, called “thongs”, during the winter, after the plants have died back down to the ground. A good thong has at least one short stubby growing stem with an intact growth point. The roots are a bit corky and rubbery and easy to divide by hand. Long term, this is the quickest way to propagate plants in your garden. As worthy as this is for the vegetable garden, Improved Lilywhite Seakale also provides large sprays making it a great permanent addition to the ornamental flower garden as well. The flowers have an intoxicating honey scent and are very attractive to a range of  beneficial insects and pollinators.  These seeds are the result of several cycles of selection by our friend Chris Homanics in Washington of Head, Hands, Heart Nursery and Seed, who started with a number of sources of Lilywhite and bred for the most vigorous and drought resistant plants — making this an excellent improvement on the most popular strain of seakale. NOTE: A small portion of seed pods will contain an immature seed or will even be empty, though in order to provide you with the best quality seeds, the smallest and lightest pods have been graded out.

Perfect as home or kitchen decor, this infographic seasonal foods art print features a wheel of seasonal fresh fruits and vegetables. Make it easy to shop for seasonal produce with this beautiful infographic chart.Each fruit or vegetable is hand-painted then digitally arranged into the final design. Please note that this chart is based on seasonality of the Northern Hemisphere.Available in English, French-English, and Spanish-English.Our wooden framed art prints come in a white or black finish, are 1 1/4" by 3/4 " thick, and include hanging hardware. The ensemble comes with an acrylic front protector to help prevent damage to the print.Printed on archival, acid-free, 192 gsm matte paper - the prints are thick, durable, and museum-quality. Made to order.

Popular standard British variety from the 1800s. Open pollinated, and a reliable provider, with abundant medium to thick spears. Widely grown for retail plant sales, bright green spears with deep purple tips. Quick into growth and early maturing, it produces thick chunky spears of sublime flavour. This variety is truly hard to fault. Recommended by the Royal Horticultural Society to be an excellent attractant and nectar source for bees and other beneficial insects when flowering. Also used for foliage production in floristry. Tags: Color: Green, Heritage: Heirloom, Seed: Safe Seed Pledge. Plants native to the western coasts of Europe (from northern Spain north to Ireland, Great Britain, and northwest Germany) are treated as Asparagus officinalis subsp. Asparagus has been used as a vegetable and medicine, owing to its delicate flavor, diuretic properties. It is pictured as an offering on an Egyptian frieze dating to 3000 BC. Still in ancient times, it was known in Syria and in Spain. Greeks and Romans ate it fresh when in season and dried the vegetable for use in winter; Romans would even freeze it high in the Alps, for the Feast of Epicurus. Asparagus became available to the New World around 1850, in the United States. The blanching of white asparagus is obtained by the labor intensive hilling cultivation method. Purple asparagus differs from its green and white counterparts, having high sugar and low fiber levels. Delicious asparagus recipes. Companions:tomatoes, parsley, basil

People use their creativity to recycle and upcycle all kinds of things and make something useful and clever, so why not sporting goods! So, next time you have some leftover sporting goods. Think Upcycle. Even Re-cycle! You can be a winner. Here are some fun samples of sporting goods, gone green, that deserve an olympic medal: Upcycled Skis make a chalet warm 'n cozy with this coat rack from Trash to treasure Bicycle gears are made for this clock...wonder if it ticks? By Liz on Etsy By far one of my favorite Bike clocks. What turns the spokes or the hands? From Cool Material Hockey puck door knob scores big from Doorknob.com Skateboard picnic table is a trick that won't have you doing a tailside The classic bicycle planter. This is one, one never tires of riding by Another clever use for skateboards-perfect for an upstairs kids room that won't make them board. From Ecoscraps.com The boat planter makes a garden that's smooth sailing. From Kelley Loves Wordpress This ski lounger is quite clever and colorful for Apres Ski from Epikski.com The bike rim rack won't have your head spinning looking for a pan. Perfect for the bachelor home or college apartment. From Wordpress

Popular U.S. variety used in the truck garden and commercial market. Early, long, straight, medium, dark green spears with tight purpling tips. Cutting season can last up to 60 days. Resistant to some rusts and blight. Tags: Harvest: Early, Color: Green, Heritage: Heirloom. Plants native to the western coasts of Europe (from northern Spain north to Ireland, Great Britain, and northwest Germany) are treated as Asparagus officinalis subsp. Asparagus has been used as a vegetable and medicine, owing to its delicate flavor, diuretic properties. It is pictured as an offering on an Egyptian frieze dating to 3000 BC. Still in ancient times, it was known in Syria and in Spain. Greeks and Romans ate it fresh when in season and dried the vegetable for use in winter; Romans would even freeze it high in the Alps, for the Feast of Epicurus. Asparagus became available to the New World around 1850, in the United States. The blanching of white asparagus is obtained by the labor intensive hilling cultivation method. Purple asparagus differs from its green and white counterparts, having high sugar and low fiber levels. Delicious asparagus recipes. Companions:tomatoes, parsley, basil