February/ March 2000

Departments		Page
LETTERS		3
GARDEN VARIETY		4
TIPS		6
Q & A		8
THE HEALTHY GARDEN		44
PRESERVING THE HARVEST		47
SCIENCE OF GARDENING		49
KITCHEN GARDEN FLOWERS		53
Articles		Page
FRESH FIGS EVEN IN THE NORTH By Aldo P. Biagiotti; recipes by Meridith Ford If you can grow figs in New England, you can grow them almost anywhere		10
MACHE: SPRING'S FIRST GREEN By Ingrid Bauer Blissfully simple to grow, this gourmet green will overwinter to grace your table at the start of the season		16
AN EARLY START FOR YOUR SPRING GARDEN By David Rigby One gardener's approach to fall clean-up and spring wake-up		19
TESTING THE LIMITS OF PESTO By Steven Van Yoder Don't stop with basil -- other herbs make vibrant, tasty sauces, too		22
SUCCESS WITH CELERY By Louise Langsner It's as simple as rich soil, afternoon shade, and plenty of water		25
FORMALITY AND SURPRISE IN A GARDEN DESIGN By Marcia Macdonald A formal plan assures production and allows for discovery and experimentation		30
WOODCHUCK WOES By Robert Bruleigh Knowing this varmint's wily ways will help save your garden		34
SEED STARTING IN SPEEDLING TRAYS By Yvonne Savio This Master Gardener swears by Styrofoam containers with pyramid-shaped cells		37
LEMON VERBENA By Pat Battle; recipes by Edon Waycott This rich lemony herb quickly grows into a shrub of fragrant leaves		40
RECIPES
Fresh Figs and Prosciutto		14
Fig Preserves		14
Fig Cake with Orange-Caramel Sauce		15
Mache with Beets and Walnuts		18
Mache with Mushrooms and Red Onion		18
Spicy Red Pepper Pesto		23
Sage and Roquefort Pesto		24
Tarragon and Hazelnut Pesto		24
Pacific Rim Pesto		24
Risotto with Celery and Pesto		28
Insalatone		29
Celery Soup		29
Lemon Verbena Pound Cake		42
Lemon Verbena Jelly		42
Lemon Verbena Tea		43

Fresh Figs Even in the North, Mache: Spring's First Green, An Early Start for Your Spring Garden, Testing the Limits of Pesto, Success with Celery, Formality and Surprise in a Garden Design, Woodchuck Woes, Seed Starting in Speedling Trays, Lemon Verbena