Plants & Gardens Blog

Most tomato plants actually produce well into September or even October. Maximize your late tomato harvest with a few tips, and use your bounty in this delicious and easy salsa recipe. Read › Eat Local: Late Season Tomato Tips and Easy Salsa Recipe

Junior Botanist and Plant Investigator participants competed in a salsa making contest. What were their secret ingredients? Read › Four Delicious Salsas Created in the Children’s Garden

Beware! Stinging nettle lives up to its name. This common weed's tiny, needlelike hairs contain irritating compounds. Woe to those who touch it. Read › Weed of the Month: Stinging Nettle

Quick pickling is easy and doesn't require any special equipment. One basic recipe can work for a whole host of options, from caraway pickled strawberries to French breakfast radishes with cilantro. Read › Eat Local: Quick Pickling Primer for Fruit or Vegetables

Persimmons are in season now. Learn how to tell when they're ripe, and try this recipe for honey-roasted spiced persimmons on toast. Read › Eat Local: How to Shop for and Prepare Persimmons

Sweet potatoes and yams aren't even in the same plant family, and they have important culinary differences, too. Only sweet potatoes can be used in this delicious pie recipe. Read › Eat Local: Sweet Potato versus Yam—a Primer with a Pie Recipe

Wild rocket is a mustard-family cousin of arugula that grows like a weed. It has pretty flowers and peppery leaves, both of which can be used in this tasty soup. Read › Eat Local: Wild Rocket and Lettuce Soup

Plums are in season in August! Try them along with almonds—fellow members of the Prunus genus—in this wonderful torte. Read › Eat Local: Plum and Almond Torte

Purslane runs up to $10 a pound at the farmers' market, but you're likely to find it growing as a garden weed. Its peppery, succulent leaves are nutritious and great in dishes like tzatziki. Read › Weed of the Month: Purslane

Wheat berries and many other grains are viable seeds that can be encouraged to sprout. Try this delicious variation with fresh, local veggies and herbs. Read › Eat Local: Sprouted Grain Bowl