The latest issue of Sprout Magazine, titled “A BREADUCATION”, just hit the shelves a couple of weeks ago, and with this arrived my complementary copy. Magazine’s publisher and editor Diane Jardine is incredibly warm and wonderful, and she always forwards me a copy, when there is an article I’ve written. This time it was a “Winter Planting Guide” (if you would like to see the pages of the article, please click the images below).
August is the time to bring out seed catalogues and start to envision what the garden will look like in the summer. Exciting! This year I am ordering my seeds and seedlings from Diggers, and I would highly recommend it to those looking for quality organic and heirloom seeds. Give your garden a strong and natural start!
On to the planting/planning list, graciously provided by Gardenate.
Asparagus by Bianca
Where: sow in garden, or plant as crowns; frost tender
Harvest: from 24 months (!!!)
July means winter around here (it’s still hard for me to get used to this), so we are looking at winter crops of mostly roots and thick leafy greens. July’s list is similar to what to plant in June, except as the cold rainy days move in, more tender vegetables move out. June’s list featured 12 brave winter vegetables, where as July brings in only 9. Oh well, we could be under layers of snow, I suppose :).
Descanso Gardens – Autumn 2009 by Rockin Robin
Where: Sow in garden
Harvest: from August – September
Kissel is essentially a fruit drink that’s been thickened with a bit of starch. It’s like drinking jello :). Kissel is a popular after-dinner drink in Russia and can be served hot or cold. I like my kissel hot, perfect for winter!
I’ve written in an earlier post about my Rhubarb find at Saturday’s Farmer’s Market and how to turn it into a delicious crisp. Today I decided to venture into the land of childhood favourites with kissel. It came out great! Delicious and warming, highly recommended.
- 1 cup of chopped Rhubarb (can also add strawberries or apples)
- 1/3 cup of brown sugar (or honey)
- 3 cups of water
- 2 tablespoons of corn or potato starch