Welcome to my organic gardening blog. At certain times of year I post gardening tips weekly and other times much less frequently. Sign up for my ebook over to the right (or near the very bottom of the page if you’re on mobile) if you want to get my best stuff :)
“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.
We don’t know exactly how life on earth got started.
Some people believe God created it all about 10,000 years ago.
Others believe it evolved – starting 3.5-4 billion years ago – as bacteria, microscopic organisms that are composed of only 1 cell.
(For comparison, our current best guess is that the average human body has over 30 trillion cells, and incidentally, there are in the neighborhood of 40 trillion microorganisms living in our bodies – more of them than cells – most of them bacteria, and most of them probably integral to our health.)
A couple of months ago I shared with you my garden checklist of 17 things you can do in your garden this year.
These things will improve the fertility of your soil and the health of your plants, which will translate to much more nutritious food, with better flavor and fewer pests.
It’s finally spring in my neck of the woods, so over these 10 days, I get to do them in my garden!
And just because it’s fun, I’m making a short ‘quickie’ video for each step…
I’m really excited to finally share with you my checklist of things you can do in your garden this year in order to ensure your fruits and vegetables provide you with as much nutrition as possible.
I go through the whole checklist in this video (or you can scroll down if you’d prefer to read the article instead)…
A couple of days ago I talked about my recent run-in with the flu.
(Thanks by the way for the emails and the comments – I’m feeling much better, just still have some weight to gain back and some bags under my eyes to get rid of).
Back to talking about gardening in today’s video (or feel free to scroll down to the article, if you prefer reading)…