Seed Saving Time: Tomatoes

By Jill Henderson

If you’re like most people in the Midwest, your garden got a slow start this year. With the colder than usual temperatures and excessive moisture this spring, many gardeners were late in getting their seeds in the ground. If you were among those who didn’t give up entirely this year, you’re probably just getting around to processing the bounty of your labor. And while you’ve probably got a ton of things to do, don’t forget to save some seed.

The Sound of Nature

By Jill Henderson

This morning I woke at 4:00 am.  The crescent moon was high in the eastern sky casting it’s milky light all about the open places on the edge of the forest.  In the shadows the cicadas and crickets hummed softly as they wound down the night’s exuberance.

Keeping Herbs Fresh

By Jill Henderson

Fresh herbs are wonderful to have around the kitchen, but you can’t always use them all at once. In cases like this, it is easy to preserve their fresh-picked flavor either by keeping them in the refrigerator or by freezing them immediately. Herbs that are going to be used in the near term can be kept in the refrigerator for short periods of time. Long-stemmed herbs such as onion tops, chives, parsley, dill and cilantro can be kept fresh for up to ten days if their stems are immersed in water shortly after being cut.

Ladybug, Ladybug…

By Jill Henderson

Everyone knows what a ladybug is. That bright, domed beetle-like creature covered in spots and dots is prized by gardeners, cherished by children, despised by some homeowners, and even emulated in the design for the infamous VW Bug. But what exactly are ladybugs and how does one entice them into the garden or drive them from the woodwork when they become invasive pests in the fall?