Sorry to be the bearer of bad news, but Mississippi gardens have just started getting a little less rosy.
While I rarely get into diagnostic stuff in this column, I’m seeing a lot of something new and bad enough to have landscape experts worried; need to nail down early what can be done.
Last week we discussed a number of facts about one of the oldest foods created and eaten on this planet. I related a story about Mr. Ed Edelman of The Ideal Cheese Shop in New York. Out of curiosity, I emailed The Ideal Cheese Shop. The reply to my email said that Mr. Edelman was living happily and healthily in Florida.
Too bad my tummy doesn’t have eyes to better appreciate the colorful goodies I’m about to send its way right out of my little container garden.
As early as 1500 BC, cheese was an established food. The Romans were very adept at making many different kinds of cheese. It is said that more than 600 kinds of Cheddar cheese are made in Britain alone. General, and later president of France, Charles de Gaulle said in 1962, “How can you govern a country which has 246 varieties of cheese?”
Jump back, calm down, and move on: Good advice for encounters between gardeners and beneficial reptiles found lurking in out-of-the-way places.
In competition gardening, it’s only partly what you know or your skills that gets the prize. It’s also a willingness to jump through hoops.
A principle that has always been of paramount importance to me in my work is authenticity. If I wrote on a menu that the entree was a French Cassoulet, then it would have sausages, duck, a bread crust and other essential ingredients. Although the sausages might be American made, they would be as close to the French ones as possible.
There’s little more disheartening than tending a bed or potful of homegrown food this sultry time of year. There are tricks to help pull it off, but they won’t ease the angst.
Hot? Dry? Weedy? Bugs beating you to most of your goodies? Welcome to my own garden world. Still, let’s plod on, one step after another.
A garden is much more sensory than mere looks; sometimes more memorable features can be found — eyes closed — right outside the door.
Some are haunting enough to keep us home, in a way, even when we’re far removed by distance or time.
The day I’m writing this, Aug. 15, the birthday of an important woman, should be declared a national holiday to honor this woman who changed the face of eating in America. In 1912, Julia Carolyn McWilliams was born in Pasadena, Calif., into an upper middle class family.
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