skins-on applesauce to freeze, can, and share
MY FAMILY CALLS IT ‘PO SAUCE, with the “po” representing the last syllable of the word “apple,” the way my [read more…]
'horticultural how-to and woo-woo'
the source of organic gardening inspiration
margaret roach, head gardener
MY FAMILY CALLS IT ‘PO SAUCE, with the “po” representing the last syllable of the word “apple,” the way my [read more…]
I’M MAD ABOUT winter squash—about pumpkins—and so is my former “Martha Stewart Living” colleague Lucinda Scala Quinn, whom you may [read more…]
HOW DO YOU GRILL vegetables to perfection? And what do I do with my garlic scapes, or the greens on [read more…]
THE VEGETABLE GARDEN is starting to provide in earnest. But before we all dish out the same old side of [read more…]
CAN WE ALL SIT DOWN and have dinner together? asks Anna Thomas, and then she answers that question with a [read more…]
WHAT IS SOURDOUGH STARTER made of? I’m interested in growing all manner of things, so one photo in a new [read more…]
STEVE SANDO and I agree that the saying “a hill of beans”–as in, something is of little or no importance [read more…]
READY TO MAKE YOGURT—but perhaps more easily, and slowly, than ever before? Think slow-cooker, as in: In the Crockpot. My [read more…]
THE FREEZERS WERE too tightly packed till now to do anything but choose the forward-facing foods. (Sound familiar?) But I’ve [read more…]
MANKIND HAS BEEN MAKING BREAD in some form for 6,000 years, but lately bread—for the wheat it often contains—ends up [read more…]
Welcome! I’m Margaret Roach, a leading garden writer for 25 years—at ‘Martha Stewart Living,’ ‘Newsday,’ and in three books. I host a public-radio podcast; I also lecture, plus hold tours at my 2.3-acre Hudson Valley (NY) Zone 5B garden, and always say no to chemicals and yes to great plants.