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Succession Planting
Continue to sow some vegetables from spring until mid summer. Read article
Root Crops
A fresh look at some neglected root crops from the past. Read article
How to divide summer bulbs- Canns, Iris & more
Tips for dividing summer bulbs. Read article
How to divide spring bulbs- Tulips, Daffodils, Crocus & more
Tips on dividing spring bulbs. Read article
How to Force Indoor Spring Bulbs
Start planning a few months ahead! Read article
All About Weeding
Tips on weeding your garden. Read article
How To Weed An Overgrown Garden
Get your garden back. Read article
Perennial Hosta for Shade Gardens
Hosta are one of the easiest perennials for shade gardens. They grow bigger and better every year. Watch Video
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Gardening Tip of the Day

  • There’s nothing like going into the garden in the middle of December to pull large, luscious parsnips for your holiday dinner. Wash and gently scrub the roots, then briefly steam them to make paring easier. With larger roots, remove the woody core and use only the tender outer flesh.

    To retain the parsnip's delightful, sweet flavor, don’t boil them as the sugar in the roots dissolves in water. Many people ruin the taste of parsnips by cooking them until they’re mushy and bland. The best way to prepare parsnips is to brown the slices in butter or sauté them in a little oil, keeping the heat low to lock in the flavors and avoid scorching the sugar in the flesh. Or simply bake them. If you want a simple side dish for Christmas dinner, steam parsnip slices with fresh peas until tender and serve drenched in melted butter. It’s so delicious, it’s almost decadent!