April is a celebration of all things Spring. The temperatures are warming up, and I’m not just talking about the air—soil temperatures are rising, too. With that, my hopes of digging in the dirt sooner rather than later are growing. I’m eager to see young plants poking up from the ground. At least I know I have tulips to look forward to this month! I explore the joy of these sturdy flowers in Watching Tulips Bloom.  READ MORE 

As your intrepid gardening reporter and seeker of knowledge in all forms—terrestrial and celestial—I decided that 2025 would be the year I let the cosmos guide my planting decisions.  READ MORE 

Spring is when serious gardeners roll up their sleeves and get to work on division—one of the most practical and rewarding tasks in the garden calendar. This essential maintenance not only improves plant health but also stretches your gardening budget by essentially creating free plants.  READ MORE 

A few weeks ago, in a burst of ambition and historical culture, Randy and I took the kids on a week-long vacation to Washing­ton, D.C. We had a high old time there: Caleb fell off the escala­tor in the Air and Space Museum; we spilled three glasses of root beer in the National Museum of History and Technology  READ MORE 

I was still a city kid when the first Hornet from Hell tried to kill me—but the crime was not attempted in the city, a concrete row-house paradise pretty much free of bees and wasps, although the mosquitoes more than made up for it.  READ MORE 

Rhubarb is one of those plants that truly deserves a place in your garden—and your diet. With its vibrant, ruby-red stalks and tangy, tart flavor, rhubarb has a unique way of making its presence known—boldly but deliciously.   READ MORE 

I found my bicycle in a flea market. It isn't the racing kind on which you bend double and whizz as fast as you can, helped by a multiplicity of gears.  READ MORE 

Normal people (that means nongardeners) think of the rest of us (that means gardeners) as sweet little old ladies with sunhats and flower skirts, humming elevator hits to ourselves as we putter placidly amongst our plants.  READ MORE 

April is upon us, and flowers are starting to appear. When I began researching which flowers would bloom best in my area in April, tulips kept rising to the top of the list. I was instantly intrigued and led down a path of memories.  READ MORE 

I first noticed marigolds when Reverend Sullivan gave a sermon about resilience, using the church garden as his metaphor. “The marigolds,” he said, pointing to a cluster of golden-orange blooms by the garden’s edge, “don’t need anyone to replant them.  READ MORE 

There’s something luxurious about butter lettuce, isn’t there? Its tender leaves, velvety texture, and mild, nutty flavor make it the crown jewel of leafy greens.   READ MORE 

There’s something about cherry tomatoes that makes me smile. Perhaps it’s their tiny perfection—bite-sized jewels that hang in clusters like nature’s candy—or maybe it’s their sweet and tangy burst of flavor, perfect for popping straight off the vine.  READ MORE 

"Honey!" I yelled. "We need to do something to block our view of the empty lot next door." "You bet!" he yelled back. "Got any ideas?" The empty lot next door had a wreck of an old shed, fallen trees, and lots of weeds.  READ MORE 

Yes, it’s true—I hate lawns, but love grass. This seemingly contradictory statement deserves an explanation. We had just over two acres of land, some of it wooded. Where there should have been a lush lawn, I had weeds, clay, and rocks.  READ MORE 

Read by Matilda Longbottom Listen Now:   Every Spring unfurls a tapestry of memories, woven with the vibrant hues of flowers that once adorned our patio. My husband Alan, now departed, was a connoisseur of plants, a green-thumb enthusiast whose love for foliage knew no bounds. From the window boxes to the living…  READ MORE 

On a whimsical Christmas wish, I found myself yearning for a linden tree. "I want a linden tree for Christmas," I declared to Mike, who responded with a quizzical look. "$50 for a tree?" he chuckled. Little did we know, our linden adventure was just beginning.  READ MORE 

In the lively heart of Kampala, Uganda, an abandoned lot lay forgotten amidst bustling buildings and vibrant streets. For years, it remained a dreary sight, cluttered with trash and tangled weeds. But then, a spark of imagination ignited among a handful of determined locals.  READ MORE 

Riley Johnson wasn’t much to look at—a slender 10-year-old girl with knotted, greasy hair and a perpetually smudged face. Her clothes, clearly hand-me-downs, were patched and oversized. Yet, her heart was pure, and today she carried a gift that mirrored her simplicity and sincerity: a baby orchid planted in a chipped, faded teacup.  READ MORE 

"Pinocchio" dropped from the maple tree at my feet, and I couldn't resist showing my grandson how we used to pull the gooey top and stick both sides onto our noses to see whose would stay on longer. It was a teachable moment, a tradition I hoped would be passed down to future generations.  READ MORE 

I want to do with you what spring does with the cherry trees.” ― Pablo Neruda,”Twenty Love Poems and a Song of Despair” Six months after we started dating, J.P. texted me a picture of a dwarf sour cherry tree on clearance at Tractor Supply. Just a stick in a pot. But it bore a tag with the words “North Star.”  READ MORE 

I thought it would be good therapy to devote myself to the garden and create a showplace. I bought a new outfit: a big sun hat with pink flowers on the brim, matching gloves, and a little pink pad to kneel on.  READ MORE 

After 50 years of marriage, my wife and I have spent a good share of our time planting and gardening. This Spring was no exception. One fine Saturday afternoon in April, we embarked on our familiar ritual: planting several new shrubs on the shady side of our house.  READ MORE 

McKenzie was the first to grace and bless my garden. As soon as I could, I brought this baby girl to my garden of refuge: refuge from anything, anything at all.  READ MORE 

I wanted the Spring for You, That time when the Earth is black with warmth, When your hand connects with the Dirt   READ MORE 

Welcome to a culinary journey that celebrates the rich tapestry of Asian-inspired flavors, reimagined with a touch of garden-to-table magic and a healthy dose of American ingenuity.  READ MORE 

I’ll admit it: I didn’t know California rolls were considered sushi until I was an adult. Growing up in California with a professional chef for a father, sushi meant raw fish, seaweed, and that green fireball of wasabi that snuck up on you when you weren’t paying attention.  READ MORE 

There’s something utterly magical about a vegetable spring roll—a handheld bundle of fresh, crisp produce wrapped in a translucent rice paper cocoon. It’s like spring itself rolled up and ready to eat!  READ MORE 

Greetings, dear reader. My name is Hiroshi Sato, a humble historian dedicated to sharing Japan’s culinary tales. Among the many treasures of our culture, there is one that has accompanied us through centuries: miso soup.  READ MORE 

As the son of a professional chef, dining out on Friday and Saturday nights often meant more than just savoring delicious meals—it was an immersive experience. My father’s reputation opened doors to restaurant kitchens where culinary secrets unfolded before my wide eyes.  READ MORE 

Some of my fondest memories with my dad revolve around the kitchen and the garden. He wasn’t just a professional chef; he was also a maestro of inspiration, capable of turning a backyard harvest into an extraordinary meal.  READ MORE 

When I was a kid, vegetables were sidekick material, not superheroes. They sat politely beside the real stars of the meal—steak, chicken, or fish—rarely drawing attention. Then my father, a professional chef with an uncanny ability to make even broccoli sound appetizing, introduced chicken chow mein.  READ MORE 

If there’s one thing that has the power to perfectly conclude a vibrant Asian food festival, it’s tropical fruit sorbet. To me, sorbet is more than just a dessert—it’s a refreshing embrace, a palate-cleanser, and a delightful reminder of the tropical bounty that defines much of Asia’s cuisine.  READ MORE