If nothing else, the state of the economy has taught us all to do more with less. With that in mind, we here at The Times are gearing up for a semi-home made holiday season. Know any yummy (nonalcoholic) drink recipes that'll please a crowd? What about holiday appetizers that pack a punch, but don't require spending all day in the kitchen? And how about easy holiday decorating and gift ideas? E-mail Brandee Thomas at firstname.lastname@example.org and tell her all about it.
If you don't plan to grow a fall garden, fall is the perfect time to inspect, repair and clean your gardening tools. When spring fever arrives, nothing is more frustrating than pulling out your gardening tools only to find a shovel or rake that is rusty or broken, or a tiller that won't crank.
You may not know plants like Tatsoi and Red Giant now but once you try these mustards in the cool season landscape you will forever be hooked. The cool season landscape can be both extraordinarily beautiful and edible if you plan your combinations carefully. Flowering kale and cabbage have long held the throne as pansy partners but now these new plants are causing quite a stir as their culinary purposes go far beyond the decorative garnish.
November 11, 2010|
By Norman Winter
McClatchy-Tribune News Service