‘TIS THE SEASON. Nope, not that season. The gardening season, when the madness of planting and weeding completely takes over. But that means the harvest season is just around the corner, and the whole point of this gardening insanity, at least for me (I can’t speak for Miss Margaret, she’s a special case) is cooking. And as you all already know, I can’t cook without my bloggy backup. Here are a baker’s dozen of my favorite sources for wisdom about making the best of a great, green thing…
Willi Galloway knows her stuff when it comes to gardening (she’s a contributing writer for Organic Gardening magazine) and food, too. Her blog’s beautiful, full of great gardening ideas, well explained for the black-thumbers like me, and luscious recipes. Now that my arugula is up (and the basil is still just a dream) I’m thinking I’ll try her arugula pesto.
Garden of Eating
Berkeley-based Eve Fox is so devoted to her CSA program (Consumer Supported Agriculture, aka farm shares) that she planned a whole year of blogging around it, the Eatwell Project. This alone is enough to make me love her, but her devotion to one of my favorite cookbooks, not to mention her affinity for pomegranate molasses, are just the cream cheese icing on the carrot cake.
White on Rice Couple
I got to know Todd and Diane thanks to TSP Sister Margaret’s garden and food Summer Fest last year, and I’ve been hooked since. From cocktails to cipollinis, they’ve got garden-fresh cooking covered, and their photography is some of the most beautiful you’re ever likely to see.
Eating the Garden
Carrie blogs about her family, her cat, her cooking and her San Diego garden, and she’s fresh and lively and real. If you, like me, live in one of the colder gardening zones, her pictures of year-round bounty may make you a little envious, but make yourself some super healthy comfort food, and get over it.
The Dervaes family of Pasadena, CA is on a mission: they’re urban homesteaders, living green and growing their own on a tiny patch of southern California land. They’ve been blogging this journey for 11 years, and have a wealth of knowledge and inspiration (and delicious produce) to share. I absolutely love this site, and their zeal. Amazing.
Tigress in a Jam/Tigress in a Pickle
I love, love, LOVE the Tigress, and not just because she’s badass with platinum dreads and cool tattoos and an affinity for my neck of the woods. Her passion for canning and pickling is completely infectious. Even if you’ve never picked up a pair of canning tongs before, she’s going to get your hot water bath going.
Farmgirl Fare/In My Kitchen Garden
Foodie farmgirl Susan chucked a California life to live on a Missouri sheep farm; she was a big source of inspiration for me when I made my own rural relocation three years ago. If you have any heart at all, you’ll love her pics of her animals, but I keep coming back for her recipes and gardening insights, too. This is on my weekend recipe dance card, but I’m looking forward to warmer weather and real bounty, so I can try this.
Foodie With Family
Rebecca and her stepmother Valerie will teach you how to make buttermilk, cheesecake and even can your own homemade V8 juice. Yep. And you’ll laugh while you’re doing any and all of it. This isn’t a gardening site, exactly, but the message of using all you can definitely fits with a gardener’s mentality, and you can’t beat this one for awesome DIY spirit.
Grow It. Eat It.
I think I have a little bit of a girl crush on Heather. She’s funny (always a plus), profane (works for me; I recently taught my kids the expression “Mama curses like a stevedore”; when the River asked, “What’s a stevedore?” I told him to head right to the school library and please report back) and full of dead simple, completely delicious ideas about what to cook and when and how. Plus, she keeps chickens. As soon as my rhubarb gets a wee bit taller, I’m making this.
Eating Garden Snails
Nope. That title’s not some ironic hipster foodie joke. This English site is all about, err, giving purpose to those nasty, plant-eating pests. Hey, I like escargot. It could happen. But only with lots of garlic, parsley and butter. And wine.