In a normal year, mid-April is when I photograph the colorful crocuses, scilla, and other spring “firstlings” in my garden. Ha ha ha. This ain’t no normal year. The Hudson Valley spring has seen unusually cold temperatures and yet more snow. So instead of puttering outdoors today with a frozen camera, I’m getting a flower fix from my friends at Garden Design magazine.
If you don’t already receive Garden Design, the Spring issue is a great one to start off with! My readers will receive their first issue for free when they subscribe. I’ll provide the details in just a moment. First, let’s take a quick look at the magazine’s Spring issue:
Veggie Garden Plans. “Once you taste a carrot freshly pulled from the soil or a pepper twisted off a green stem, there is no turning back,” says author and gardener Ellen Ecker Ogden of edible gardening. Ogden designed two beautiful edible garden plans (with suggested plants and everything) for Garden Design readers. (Illustration: Irene Laschi)
Edible Flowers. At Matthew Benson’s farm in New York, edible flowers from mustards, broccoli raab, and chives are harvested along with the ‘Lollo Rossa’ salad greens to give the mesclun an extra boost of flavor, texture, form, and color. “Wonderful taste is a given. But I also want everything to look beautiful,” Benson says. See more of the beautiful food he grows in the Spring issue. (Photo: Matthew Benson)
Rhodies! Rhododendron ‘English Roseum’ (far right, purple) is touted for its high tolerance of sun, cold, and humidity. It produces dome-shaped clusters of 8 to 10 lilac-rose flowers. Its glossy leaves reach 6 inches long. This dense shrub grows to about 6 feet tall and wide and does well in Zones 4–8. You’ll find more rhododendron varieties in the Spring 2018 issue of Garden Design. (Photo: Roger Foley)
There are many more plants and gardening how-tos in the spring issue and every issue of Garden Design. And should I mention that the magazine is entirely subscriber-supported and therefore free of advertising?
A special offer for you. My readers will receive their first issue for free when they subscribe. Just click here to order online, or call (855) 624-5110 and tell ’em Kevin Lee Jacobs sent you. Trust me, you’ll be happy to have this ad-free, book-like magazine delivered to your door four times a year.