Monthly Archives: May 2013

The whole field is covered in Lady’s Smock flower, a beautiful but delicate pink. A vivid contrast to the brash yellow of the Dandelion flowers that also seem to be in abundance this year (2013).

Asian pear varieties: As for Asian pears, there are more than 100 varieties ranging in size from very large to very small. These brown to yellow-green pears which are generally round in shape originated in Japan and China and are … Continue reading →

There are more than 2,000 varieties of peaches. That’s a lot to choose from. There is no better way to pick a peach (and spend a day) than taste testing peaches at your local farm market. There is a favorite … Continue reading →

A peach that is juicy and sweet—many say the best tasting of all peaches—and creamy with a pit that does not cling wrapped in a nearly fuzzless skin: I want that peach! That is the almost ancient Chinese pan tao … Continue reading →

Nectarines come to harvest in spring and continue through summer. If you get to know your nectarines and choose from early, midseason, and late harvest varieties, you can have fresh, local nectarines at your table for nearly half the year. … Continue reading →

Clay soils are too wet or too dry, slow to drain, slow to warm in the spring, and slow to release nutrients to plant roots. The best way to improve clay soil is to add several inches of organic matter … Continue reading →

Blueberries on cereal. Blueberries with cream and sugar. Blueberries on vanilla ice cream. A handful of blueberries. Try this: Place fresh, chilled blueberries in a merinque shell and top with whipped cream. Blueberry season in the north stretches from early … Continue reading →