December 2000/ January 2001

Departments		Page
LETTERS		3
GARDEN VARIETY		4
TIPS		6
SCIENCE OF GARDENING		42
Q & A		46
THE HEALTHY GARDEN		48
PRESERVING THE HARVEST		50
KITCHEN GARDEN FLOWERS		51
Articles		Page
MESCLUN REVIEW By Peter Garnham A savvy gardener trials seven salad mixes, including his own		8
TRY YOUR HAND AT GRAFTING By Gladys Bozenhard With a sharp knife and a little practice, you can build your own apple trees		13
SOUTHERN PEAS, FRESH OR DRIED By Judy Barrett These undemanding legumes enrich your soil and bring you luck		18
FRENCH TARRAGON By Andrew Yeoman This classic herb provides delicate flavor with minimal effort		54
BUILD A STONE-EDGED GRAVEL PATH By John White Measure carefully and take the time to get it right		25
PAIRING PASTA AND GREENS By Deborah Madison In these dishes, cool-season vegetables offer winter warmth		28
SEASONAL FOOD FROM A MONASTERY GARDEN By Brother Victor-Antoine D'Avila-Latourrette Simplicity reigns, whether it's tending the vegetables, cooking the harvest, or preserving the extra		32
INTRODUCING SEA KALE By Maggie Stemann Thompson Blanch shoots for an unusual early vegetable, then enjoy attractive foliage and flowers		38
RECIPES
Black-Eyed Pea and Ham Soup		20
Field Pea and Chestnut Dressing		21
Barbecued Peas with Apples and Rum		21
Tarragon-Stuffed Roasted Chicken		24
Tarragon Cream Cheese		24
Gnocchi with Radicchio and White Beans		29
Spinach-Angel Hair Soufflé		30
Pasta with Savoy Cabbage, Black Kale, and Sage		30
Lasagne with Chard, Ricotta, and Walnuts		31
Crèpes with Spinach Filling		36
Winter Garden Salad		36
Peasant Soup		37
Pears Baked in Custard		37
Sea Kale and Potato Gratin		41
Sea Kale Sauté		41
Mincemeat		50

Mesclun Review, Try Your Hand at Grafting, Southern Peas, Fresh or Dried; French Tarragon, Build a Stone-Edged Gravel Path, Pairing Pasta and Greens, Seasonal Food From a Monastery Garden, Introducing Sea Kale