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“Eat your broccoli. It’s good for you.”
Has this been said to you? Perhaps you were scrunching up your face in disgust as your parent or caretaker used the health angle to get you to eat something green already.
Appealing to a person’s desire to be healthy isn’t just a tactic employed at the home dining table; it’s used by food companies and media all the time.
Rabbits love tender new veggie seedlings and can cause no end of aggravation for a home food gardener.
And once they have a reliable food source with shelter nearby, rabbits will start breeding like… rabbits!
There are a number of techniques for keeping rabbits out of the garden, some more effective than others.
As much as we all might love the sight of a little Bambi in our yards, deer can pose a serious challenge for urban gardeners.
Starting with the most effective techniques, I’m going to give you a variety of ideas for keeping deer out of the garden.
Ideally, you will probably want to adopt a combination of these strategies.
“Why does our asparagus come from Peru?”
I read that question and paused to mentally scan all past asparagus labels I’ve seen at grocery stores. Yeah, why does most of our asparagus come from Peru?
Alan Beattie investigates this question in False Economy: a surprising economic history of the world. He writes, “it may strike you as odd that…a cost-effective industry spontaneously emerged to airlift a perishable green vegetable thousands of miles around the world from the remote western coast of Latin America.”
That does, in fact, strike me as odd. Is it because Peru has especially good soil for asparagus? A perfect sun angle? Trade secrets that no one else knows?
by Gina Lorubbio
Rhubarb has a history of perplexing us humans. It was a mystery to me for a long time (still is, really). It looks like red celery and has a stunningly sour taste. Not to mention, the leaves are poisonous.
My experience with rhubarb up until a few years ago is this: if someone put a slice of strawberry rhubarb pie in front of me, I would gladly eat it. But that was it; I never sought it out. Anything beyond the classic combo was out of my range.
I bet I’m not alone in my narrow experience. In the U.S., rhubarb is known as the “pie plant.” But, I knew there had to be more to the story than pie.
by Gina Lorubbio
If I had a ‘before’ and ‘after’ picture for the appreciation I gained for the potato this month, the difference would be dramatic.
Before, when I thought about potatoes, this is what came to mind: french fries, Lay’s potato chips, the starch that accompanies a protein and a vegetable for a complete meal according to dietary guidelines, mayonnaise-y potato salad, and mashed potatoes (with gravy on Thanksgiving; with pork, sauerkraut, and peas for good luck on New Year’s).
Specific memories came to mind, too.
More to come later on this week, but for today:
- What’s the most challenging situation you’ve faced in your garden in the last 12 months?
- Why is this one so important to you? What would you be able to do if you got past it? What would you want to create?
Let me know in the comments down below and I’ll see if I can help…
by Gina Lorubbio
It’s February. The trees are bare, the air is chilled, and the days are short. It’s that time of year when creativity bursts forth from constraints.
Right now, it’s easy to scour the kitchen for something to cook and conclude that there’s not a whole lot. But I urge you to look closer. You probably have onions.
As this is my debut food story (Hi there, nice to “meet” you!), I’ll open with a memory of a meal that says a lot about my philosophy of food.