October/November 1999

Issue # 23

$4.95

Table of Contents

Departments		Page
LETTERS		3
GARDEN VARIETY		4
TIPS		6
SCIENCE OF GARDENING		8
PRESERVING THE HARVEST		9
Q & A		10
MARKETPLACE		47
THE HEALTHY GARDEN		49
KITCHEN GARDEN FLOWERS		51

Articles		Page
ONIONS FROM SEED By Leslie A. Clapp; recipes by Susan Belsinger Start with seeds to pick the best varieties for flavor, color, and storage		12
ESSENTIAL TOOLS FOR WORKING THE SOIL By Joe Queirolo Four tried-and true tools for preparing seedbeds and moving dirt around		18
SWISS CHARD ALL SEAASON LONG By Laura McGrath Chard thrives through the heat of summer and the first frosts of autumn		22
GIVE YOUR GARDEN A SEAWEED BOOST By James Carr Like a tonic, seaweed invigorates your plants and enriches your soil		26
A KITCHEN GARDEN BUILT FROM SCRATCH By Margaret de Hass van Dorsser Formal design, lots of structures, and exuberant plantings add up to a lush, generous garden		29
ONE BASIC RECIPE, THREE GREAT MEALS By Beth Dooloey; recipes by Lucia Watson Leverage your kitchen time and your garden produce to yield multiple dinners		34
CULTIVATING YOUR OWN SHIITAKES By Mary Lynn White A simple stack of logs seeded with spawn offers a reliable, inexpensive source of mushrooms		38
HERB FENNEL FOR FINE FLAVOR AND GREAT LOOKS By Andrew Yeoman; recipes by Noel Richardson Feathery fennel attracts beneficial insects and lends food a hint of licorice		42
RECIPES
Caramelized Onions		15
Green Onion Pancakes with Bean Sprouts		16
Herb and Green Onion Raita		17
Green Salad with Red Onions and Oranges		17
Chard Pie		24
Scallops and Chard with Ginger-Orange Sauce		25
Tuscan Beans		36
White Bean Salad with Rosemary-Balsamic Vinaigrette		37
Tuscan Bean Soup		37
Tuscan Bean Gratin		37
Pasta with Fennel, Parsley and Chives		46
Hearts of Romaine with Chopped Fennel and Feta		46
Melted Cheese with Fennel		46

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