Why I Save My Autumn Leaves

October 11, 2014
IMG_9303 - CopyThanks to the ancient maples, oaks, and other deciduous trees that live on my property, the lawn is now littered with a gazillion leaves. I don't bag and discard these castings of vermillion and gold. Instead, I turn them into the best soil amendment on earth: Leaf mold! Read more »

Cranberry Crackle Tart

October 7, 2014
IMG_9296I love the components of this unusual French tart. I love the cloud of sweet meringue that caresses my lips. I love the ruby cranberries that burst beneath my teeth. I love the tender crunch of the pastry base. Ready for a new taste-sensation? Let's make this Cranberry Crackle Tart! Read more »

La Tarte Tatin

October 1, 2014
IMG_8841Arrange apple slices on a bed of caramel, top them with pastry crust, unmold so the crust is on the bottom, and what do you get? La Tarte Tatin. The history of this divine decadence, along with my step-by-step recipe: Read more »

Memory Lane

September 28, 2014
IMG_0710It's a curious thing. When we first design and plant our gardens, we suspect our efforts will never amount to anything. But patience is a virtue, my friends. As proof, walk with me down Memory Lane. You'll see a few of my gardens in their ugly duckling years -- and what they've grown into today: Read more »

How I Propagate Boxwood

September 27, 2014
IMG_9764I adore boxwood. It's elegant, evergreen, and -- when established -- drought-tolerant. Of course, it's also hideously expensive! But you can have a formal Buxus hedge without breaking the bank. Here's how: Read more »

Crisp, Smokey Pumpkin Seeds

September 24, 2014
IMG_8636wbAfter you've made a batch of pumpkin puree (or carved out a Jack-O-Lantern), you'll find yourself faced with approximately 8 million seeds. What to do with these nutritious pearls? I turn them into a crispy-salty-smokey snack! Read more »

Make Your Own Pumpkin Puree!

September 22, 2014
IMG_8543Why make your own pumpkin puree when you can easily buy it in tins at the supermarket? Well, based on my own trials, the homemade version is thicker, richer, and infinitely better-tasting than its commercial counterpart. For the very best pies, muffins, and rolls, I'm convinced that puree made from home-roasted pumpkins is the only way to go. Read more »