Fw: Edible Landscaping - with Charlie Nardozzi

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Edible Landscaping - with Charlie Nardozzi

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Ros Creasy: The Guru of Edible Landscaping

Long before heirloom vegetables graced catalogs, long before "locavore" became a household term, long before organic gardening was accepted ... Read more »

Edible of the Month: Figs

Figs are one of the oldest fruits known to mankind. They were used by the Sumerians in 2500 BC, mentioned in the Bible in the ... Read more »

How to: Grow Greens Indoors

It may dark and chilly in November in most parts of the country, but a true gardener will always find a way to keep growing plants ... Read more »

Charlie says... Learn To Garden with Fido

When people ask me if dogs and gardens can coexist, I usually answer no. Granted, if you ... Read more »

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November Q & A

Question: I live in Vermont and have an old established grape vine that I love. We're moving soon and I want to take the grape vine with me, but it's too big to move. Can I propagate it? Answer: You can take your grape vine with you. The best way to get a new plant would be to take cuttings this winter. Here's how. Select a pencil thin vine from this year's growth that is free of insects and diseases. Cut a one foot long section of the vine, making sure it has at least 3 to 4 buds on it. Take multiple cuttings to ensure some take. Wrap the cuttings in a moistened paper towel, put them in a black plastic bag, and place them in a warm (80F) location for 1 to 2 weeks so the wounds can callus over. The top of the refrigerator is a good spot. When you're ready to pot them up, dip the cut end in a rooting hormone powder, such as Rootone, and stick the cuttings in a plastic pot filled with moistened soilless potting soil. Cover the cuttings and pot with a perforated clear plastic bag. Place the pots in a warm, well-lit room out of direct light. The cuttings should root o ver the winter and the buds will start growing in late winter and spring. By early summer you can move the plants into their permanent location outdoors.

Question: I have some butternut squash that I just harvested and cooked last night from my Santa Barbara, California garden. It had a dry texture and not much flavor. What did I do wrong? Answer: First, make sure your butternut squash are fully mature before harvesting. They should have a deep tan skin color. Butternut squash develops the best flavor if allowed to cure for a few weeks after harvest. The squash skins will toughen and the starches in the flesh will begin turning into sugars, creating a sweeter flavor. To cure your butternut squash, place the fruits in a 70F to 80F degree room for 1 to 2 weeks, out of direct sunlight. You can then cook and enjoy the squash or store them in a 50F to 55F degree room for winter. Butternut will last up to 3 months in storage.

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