Someone suggested to try the flavour combination apple-blackberry and I decided to give it a go. I cooked blackberry-applesauce with this years first garden apples and it turned out great - thanks for the suggestion! 


Romanesco broccoli, which I planted for the first time, is an intricate masterpiece of curves, spires and fractals. Isn’t it almost too beautiful to eat?

“But Then I Got Netflix” Presents: Herb Garlic Chicken with Potatoes

I was totally planning on starting my own herb garden. But then I got Netflix…



4-4½lbs chicken leg quarters

¼ – ½ cup olive oil 

2 cloves garlic, minced

1 tablespoon dried oregano, crushed

1 tablespoon dried basil, crushed

1 teaspoon dried rosemary, crushed

Salt and Pepper, to taste


5lb red potatoes, quartered or cut small enough to fit into your slow cooker

¼- ½ cup of olive oil

4 cloves garlic, minced

2 tablespoons dried oregano

2 tablespoons dried basil

2 teaspoons rosemary, crushed

Salt and Pepper, to taste 


  • In a small bowl stir together olive oil, garlic, oregano, basil, rosemary, salt and pepper. With a basting/pastry brush, a spoon or your hands, spread the mixture all over the chicken. Transfer the chicken to your slow cooker. 
  • In a large Ziploc bag or bowl add potatoes, olive oil, garlic, oregano, basil, rosemary, salt and pepper.  Mix well. Pour potatoes over the chicken. 
  • Cook on HIGH for 4-5 hours or on LOW for 8-10 hours. 

Makes 6 Servings 


754 Calories Per Serving 


School is still out for the summer, but at Eastern Senior High School in Washington, D.C., students are hard at work — outdoors.

In a garden filled with flowers and beds bursting with vegetables and herbs, nearly a dozen teenagers are harvesting vegetables for the weekend’s farmers market.

Roshawn Little is going into her junior year at Eastern, and has been working in this garden for three years now. “I didn’t really like bugs or dirt,” Little says, thinking back to when she got started. “Well, I still don’t really like bugs, but I like the dirt,” she laughs. She gathers a handful of greens, yanks from the stem and pulls up a baseball-sized beet.

During the summer, Little gets paid to work Tuesday through Saturday from 9 a.m. until 2 p.m. with City Blossoms, a nonprofit that brings community gardens to schools, community centers and other places where kids gather in urban areas.

Little believes that working in the garden has taught her to try all sorts of new things — like eating different kinds of vegetables more often. And she’s taken those healthy behaviors home with her. Little brings home vegetables from the garden, and she says her eating habits have encouraged her family to buy more fruits and vegetables.

Healthy Eaters, Strong Minds: What School Gardens Teach Kids

Photo credit: Lydia Thompson/NPR
The 5,000-Year Secret History of the Watermelon
Ancient Hebrew texts and Egyptian tomb paintings reveal the origins of our favorite summertime fruit.

To taste a watermelon is to know “what the angels eat,” Mark Twain proclaimed.

The angels, however, would have gagged if they had eaten the watermelon’s wild ancestor—a bitter fruit with hard, pale-green flesh. Generations of selective breeding, spanning several countries and cultures, produced the sweet red fruit that’s now a common sight on picnic tables.

Scientists agree that the watermelon’s progenitor—the ur-watermelon, if you will—was cultivated in Africa before spreading north into Mediterranean countries and, later, to other parts of Europe.

But, that’s where the consensus ends. Did the ancestral watermelon originally grow in Western Africa? Southern Africa? Northeastern Africa? The theories are, literally, all over the map…


Is fruit going to waste in your neighborhood? If so, why not organize a fruit tree project? Thanks to Eugene’s Friendly Fruit Tree Project, more than 100 pounds of Asian pears were plucked from my heavily-laden tree. The fruit was divvied up between me, the pickers and a local food bank. Fantastic!