Long before refrigeration pickling was the way to preserve food and keep it flavorful. Super simple, you can create any great pickled food yourself. Here's how
Surprise! Turns out, my squash are scallop not straightneck squash. (Pro tip: when storing seeds for next season, make sure you label them correctly.)
It's that time of year where you really, really need to check the zucchini daily. Obviously, I didn't. Woops.
Since we're trying not to let anything go to waste, I'm packing all these extra cucumbers to make summer pickles. It's an old recipe that's easy and very tasty!
I took a bunch of photos of my Golden dewdrop covered blue flowers to show how many bees were in it. This is the only pic I got of one and it's not even a bee.
Mid-spring and the veggie garden is in high gear. The zucchini (an 8-Ball / Striata di Italia cross) and the cucumber (a German heirloom) look splendid.
The sweet corn is coming in. I don't remember what kind, but it's got blonde roots and red tips. It's sort of like my girlfriend in the 80's.
What do you think? Maybe a week more and it's berry season?
Sustainable gardens need pollinators. Encourage butterflies with flowers for food and get them to stay with a simple butterfly house you can make for only $3!
A volunteer Pride of Madiera (Echium candicans) covered in big spiky blooms anchors the dry shade garden in front of Sage's Acre in San Diego County in May