Blog

Learn about the best varieties and how to grow artichokes to fruit in one season in the North Listen to Podcast: podcast transcript   Most people think of globe artichoke (Cynara scolymus) as a specialty vegetable from California. When I used to visit the Central California coast each winter, I enjoyed wandering the artichoke fields and eating “chokes” right from farm. But now I can grow artichokes right here in the Northeast, too. With new varieties adapted to our climate, globe artichokes no longer are a specialty item, but a...

Arugula or rocket (Eruca vesicaria sativa) is an easy to grow, quick maturing Italian green that has rocketed in popularity the last 20 years. I love growing it in cold frames early in spring for the first taste of fresh greens. Because of its cold tolerance it can withstand freezing temperatures and still survive. I've even seen a fall crop overwinter with a little winter protection. It's best eaten while the weather is cool. The dark green, tender leaves have a nutty, spicy flavor. If grown in the heat, overcrowded, or water stressed,...

While most vegetables we grow are annuals, asparagus (Asparagus officinalis) is a delightful exception. This long-lived perennial is one of the first vegetables to harvest in spring. It's native to the Mediterranean coast, which explains its love of well-drained, sandy soils. The spears or new shoots are harvested for 2 months in spring. I like them roasted with a balsamic vinegar in the oven. You can also saute them in butter or oil, add them to casseroles and salads or even make a soup from asparagus. After the harvest season, the spears...