As our Maine Gardener column turns 20, writer Tom Atwell reflects on how gardening has changed.
Source
Posted inFood & Dining, Maine Gardener
Don’t add to Maine’s food waste problem. Compost your kitchen scraps
The process takes some time but is straightforward.
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Posted inFood & Dining, Maine Gardener
Skip the seedlings and opt to direct-sow flower seeds this year
Many annuals, and perennials, too, are easy to grow from seed directly in your garden.
Posted inFood & Dining, Green plate special
Paella wasn’t always a (delicious) dinner party trick
Born as the humble food of farm laborers in Valencia, it was cooked over an open fire in the field with whatever ingredients were easily at hand.
Posted inFood & Dining, Maine Gardener
Signs that your houseplants are ready for a new pot – and tips for repotting them
Late winter/early spring is the perfect time to repot houseplants.
Posted inFood & Dining, Maine Gardener
Tips for springtime pruning
Bonus: Bring any branches you trimmed from flowering shrubs and trees inside and arrange in vases. Be patient, and in a few weeks enjoy beautiful blossoms.
Posted inFood & Dining, Maine Gardener
Add a little chaos to your garden
No need to be regimented inch by inch and row by row. Inject a bit of free spirit into your gardening style as a way to use up old seeds and discourage pests.
Posted inFood & Dining, Maine Gardener
To attract birds, you need to attract bugs. To attract bugs, you need the right plants
To a bird, a grub, a nymph, a slug, a maggot all just spell lunch.
Posted inFood & Dining, Maine Gardener
A research program aims to help farmers and gardeners cope with climate change
Barracuda, a project of universities in Maine and Vermont, gathers and shares data.
Posted inFood & Dining, Green plate special, Recipes
Are you considering a switch from gas to induction? Here are some tips
Gas stoves have come under criticism for their impact on the environment and people’s health. Can we induce you to change?