greens - Page 2 of 3 - Fine Gardening
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ArticleCalifornia Springtime
I am on the road again--springtime--and I am off across the country speaking to gardeners and herbal enthusiasts from coast to coast and in-between.
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ArticleSpring Green
Spring is in the air! It is time to start foraging for new plant growth and harbingers of spring in our gardens—celebrating green.
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ArticleGrow Vegetables All Year-Long With Cold Frames
A cold frame with a glass top can give you a 12-month growing season, even in Maine, and it's the easiest and most economical way to extend your harvest. Build…
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Kitchen GardeningHow to Grow Escarole and Endive
Escarole and endive offer crunch and a pleasant bitterness. These cool-season greens can be used raw as a salad ingredient, or cooked, most commonly in sautées or soups.
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How-ToA Winter Vegetable Garden in Northern California
If your climate is right, you can keep your garden going all winter with cool-weather crops that can't take the summer heat: peas, spinach, cauliflower, cabbage, lettuce, and other salad…
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ArticleEgg and Cheese Puff with Greens
A great brunch dish, or quick lunch or supper, this recipe is easily put together and can actually be prepared a few hours ahead of time and refrigerated.
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Kitchen GardeningSeasonal Food from a Monastery Garden
Simplicity reigns, whether it's tending the vegetables, cooking the meals, or preserving the harvest.
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Kitchen GardeningHow to Grow Mache (Corn Salad): Spring’s First Green
Blissfully simple to grow, this gourmet green will overwinter to grace your table at the start of the season.
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Kitchen GardeningA Mini-Farm in San Francisco
Faced with unplanned retirement, a gardener transforms a weed-choked backyard into a micro market garden that grows greens by the fistful.
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ArticleSo You Want to Sell Your Homegrown Produce?
Have you ever fantasized about selling your veggies to a restaurant? This author has done that, and here he offers tips on how to proceed and make your dream a…
Fine Gardening Magazine
