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Wasabi Arugula ( Diplotaxis erucoides) received the most acclaim from family and friends of any herb, any plant I grew this year and was entirely new to me. I got a freebie packet of seeds, sent by Renee's Garden and in my careless way, I practically threw it in a container with a row of Love-in-a-mist ( Nigella damascena). I've grown the Nigella for years; it's an herb that's beautiful in both the flower and pod stages, with tasty little black seeds. The Wasabi Arugula isn't pretty in any stage, but is stunning in taste, with a spicy flavor highly reminiscent of wasabi paste that come in a little green mound with your sushi platter. From that one pack of seeds I got my first pickings in about 5 weeks, continued to pick all summer, but left some to reseed itself, my favorite gardening activity. Treat the leaves and tiny white flowers as an herb for adding flavor to something else, not as the major part of the salad. Add a few leaves to any meat or cheese sandwich, dressing, or sauce for a zap of flavor.

Descargar Software Pipephase Download. For poached salmon last summer, I made an oh-so-difficult dressing of plain yogurt and chopped Wasabi Arugula leaves. My holiday wreaths are traditional only in that they use local materials, and my definition of local involves my grown children, hundreds of miles away where I have picking privileges. No ribbon on this one either; evergreens from daughter Jen's place in rural NH. Birch bark from son Mike's place also in rural NH. Osage Orange slices from my favorite tree in Riverside Park, dried in my NYC oven.

I adorned The Lost Mitten Wreath with stuffed mittens and gloves, toys, and clumps of saved yarn from another project, in the right color tones of course. Fresh greens from Jen's again. But over-producing is also a problem.

For example, fishermen have been taking the fish from the seas. Obviously, they want the big strong fish, not the puny one that'll feed maybe half a person, right?

But they have taken so many of the big fish that most of the ones left are little and under-developed. It's a big problem. Talking about how agriculture has changed.well, now scientists can cross-breed DNA. Maybe they like how this plant grows quickly. Maybe they also like how this plant that grows really slowly is really crunchy and sweet. They can take characteristics like that from plants and breed them together, so they have two things they like in one plant.

You know how berries always look smaller in the wild? That's because farmers are going to plant the biggest seeds from the previous year, so they get bigger berrries.

The original melon was very small and hard and bitter. Overtime they have become big balls of water and sugar (plant sugar, not artificial sugar.) Gardeners can even make watermelons square! We're so eager for our spring gardens that we sometimes neglect to order for late fall, so I was curious to see what colors the BBG could provide on October 28. Purples predominated, both in these asters and in the monkshood seen below and in some foliage. I remembered that monkshood ( Aconitum) was always the last flower to bloom on my Meadow Lark Flower & Herb Farm, zone 5 in NE Pennsylvania. I had planted a row for drying; they keep their form and color spectacularly, but usually couldn't bear to pick those last blooms of the season.

Sometimes it is fun to take my point and shoot on a casual walk and not worry about settings. I snapped a few photos this week and chose easy editing with quick Instagram-like Photoshop actions. I hope you enjoy the photos!

The Encore azalea photo shows about one third of our display. It has been lovely this year and really brightens up the view in our back yard. Crash Crash Over Time here. The hanging baskets are hanging in there, but slowly losing flowers and gaining fallen leaves in and around the stems. We have a few tomatoes trying to ripen at this late stage of the season. I miss having a ready supply of tomatoes and my thoughts often drift to planting seeds in about four months. The bridge on our nature trail got a new coat of paint this fall.