:35 What’s For Dinner? How you can preserve the plants you forage for or grow by dehydrating.
6:07 Insider Information: Herbs: The Delightful Dozen – Ellen and C.L. talk about their must-grow herbs. Chives, Fennel, Thyme, Mint, Dill, French Tarragon, Lemon Verbena, Lavender, Sage, Rosemary, Basil, Cilantro.
18:42 Eat/Drink/Grow: Early summer perennial maintenance.
25:03 Did You Know: “Understudy Plants” Raising a few things as backup, because the show must go on!
30:40 Love Letters and...
:33 What’s For Dinner? Asparagus! What types to buy and how to grow this spring treat.
7:42 True or False? Marigolds We’ve all heard about it: “Plant marigolds to keep insects away from your vegetables.” But does it work?
28:07 Questions or Love Letters Lane asks, “Is it too late to plant?”
:40 What’s for dinner: Questions about wild-crafted cocktails and raised bed vegetables.
4:40 Plant noob: Can you have too much compost?
7:31 Eat/Drink/Grow: We answer questions about deer, smart pots, dahlias, Rhododendron mulch, and under-planting Japanese maples.
23:11 Insider Information: Emptying a Gardener’s Supply cart, our favorite gardening books and plants, yellow jackets in pots, and why Linda hasn’t heard of us before.
We end with a follow-up email from Ryan, who...
:32 What’s For Dinner? Edible Flowers Whether you plant them or pick them in the wild, there are many spring flowers that will make your dinner table tastier and more attractive.
6:58 Insider Information: Skunk Cabbage If you’ve gone for a walk in a boggy area this spring, you might have caught sight of this strange and fascinating plant.
11:47 Eat/Drink/Grow: April Showers From rain chains to rain barrels, rain gauges and rain gardens...we’re all about drizzle and downpour.
Including the typical segments you’ll hear in every episode of the Plantrama podcast
:15 Introduction by Janet Endsley, NWFGS Program Director
2:14 Ellen and C.L. introduce each other. (One of us is a cat person, and another a dog person…)
4:04 What’s For Dinner?
The Merry Woodsman Cocktail
In a cocktail shaker full of ice, combine two ounces of spruce tip infused vodka with 3/4 ounces of elderflower liqueur, and 1 1/2 teaspoons ginger syrup. Shake for 30 seconds, then strain and pour...
:40 What’s for dinner: Rhubarb & Knotweed Fresh stems and shoots are on the menu today – from cultivated rhubarb to the wild Japanese knotweed (Fallopia japonica). Early spring crops are what's for dinner.
5:16 Insider Information: Curb Appeal What, specifically, is curb appeal? How can we all get more, and does it mean a total landscape makeover?
11:30 Eat/Drink/Grow: The Invasion of The Garden Gnomes (aka Garden Ornaments) The gnomes are taking some good-natured heat today as we talk...
:35 What’s For Dinner: Edible Landscaping
We discuss some of the plants that do double duty in the landscape: these are attractive and edible! The plants mentioned are: Roses, crabapple trees, plum trees, blueberries (Vaccinium corymbosum) old-fashioned quince (Chaenomeles japonica 'Toyo-Nishiki’), bee balm, ostrich fern (Matteuccia struthiopteris), Oregon grape (Mahonia aquifolium), potato-bean vine (Apios americana), doyle's thornless blackberry, rainbow chard, salad greens, and...
30 What’s for dinner: Mustards, Cresses, and Peas Spring greens and Peas
What to forage for in early spring, and should you really plant peas on Saint Patrick’s Day?
5:18 Insider Information: Cymbidiums
How to grow Cymbidium orchids, keep them alive through summer and bring them back into flower.
9:15 Eat/Drink/Grow: Cold Frames and Other Ways of “Pushing Spring”
Ellen and C.L. explore the ways we can jumpstart our spring growing with cold frames and other means of protection. See...
:33 What’s For Dinner: Jams
Ellen is a big jam maker. Here how she saves fruit for cooking up jams later. She advises that people new to jams and jellies get the Ball Blue Book or So Easy To Preserve.
8:11 The Plant Noob: Lemon Cypress
This lime colored small tree is often sold at Christmas time as a holiday plant. Ellen and C.L. talk about how to keep it alive as a houseplant indoors, and where it can be planted outside.
14:10 Eat/Drink/Grow: Scale
One of the hardest insect pests...
:35 – 6:10 What’s For Dinner: Microgreens – you can grow these tasty, nutritious greens yourself, indoors, even in the winter time.
6:12 – 12:00 Insider Information: Spider mites – at this time of year you might find spider mites on your indoor plants.
12:05 – 23:23 Eat/Drink/Grow: Pruning – why we prune plants and a basic recipe for approaching most trees and shrubs.
23:26 – 27:56 Did You Know: Birds in your landscape – how to attract birds and provide for them in the coldest months of...
0:34 What’s for dinner: Advance planning? Ordering veggie seeds for growing this spring and winter foraging.
6:37 Plant noob: Why you should know about Sansevieria, the Swiss Army Knife of Plants.
11:37 Eat/Drink/Grow: The Art, Science and Dinner of Seeds
23:12 Insider Information: Methusela…the story of the 2000 year old palm seed that sprouted.
26:58 Love Letters and Questions
Reese wants to know how we record Plantrama if we’re not in the same location.
0:37 – 4:33 What’s for dinner: Foraged Pesto and Winter Squash Soup
4:37 – 10:56 Insider Information: “Breathing Room”
11:03 – 25:15 Eat/Drink/Grow: The Art, Science and Dinner of Orchids
25:25 – 30:33 Did You Know: How to keep an Amaryllis from year to year.
30:36 – 35:15 Love Letters and Questions: A love note from Kerry.
0:30 – 5:37 What’s for Dinner: Calamondin Citrus
5:43 – 11:51 Did You Know: Paperwhite Narcissus
12:02 - 20:08 Eat/Drink/Grow: Cyclamen
20:14 – 24:53 Insider Information: The Franklinia Story
24:56 – 27:28 Love Letters and Questions: Addison asks about weeds to eat from the lawn.
What’s For Dinner :40 Winter cocktails are on the menu in this episode. Ellen gives a recipe for a foraged Carob Horchata and C.L. talks about using the rosemary plant your brought indoors to create a Rosemary Gin Gin. Links to recipes at Plantrama.com
Insider Information 4:20 Mice! How to prevent mouse damage on newly planted trees and in other garden situations.
Eat/Drink/Grow 10:02 In this section you’ll find out how C.L. feels about poinsettias (pro) and Ellen doesn’t hold back about...
00: What’s For Dinner - we discuss what is on a forager’s Thanksgiving table, and what is on a vegetable gardener’s spread. Find links to the recipes here:
8:59: The Plant Noob - Today’s topic is common cooking sage, aka Salvia officinalis.
12:59: Eat, Drink, Grow - We’re growing Christmas cactus and Thanksgiving cactus in this episode. What they are, keeping them alive, and how to be sure they came into flower every year.
20:34: Insider Information – Just in time for your Shop Small...
:50 Did You Know...about the pros and cons of Winter Protection? Think you should wrap your evergreen shrubs in burlap for the winter? Ellen explains how to correctly construct a protective screen, and C.L. wonders why anyone would want to upholster their shrubs.
4:45 Eat/Drink/Grow: Crabapples.How to choose a tree, which varieties C.L. and Ellen are lusting after, and what to do with the fruit. The two varieties mentioned are Chestnut and Dolgo. C.L. directs you to two helpful...
Have you ever wondered if you could eat black walnuts? Or maybe you're undecided about using a winter protective mulch on your perennial garden...do our plants really need a down blanket to keep them warm? And in our Eat/Drink/Grow segment we talk about the science, art and dinner of pumpkins.
We're pleased to take you into the world of garden communicators and garden tourism in this episode. Fresh out of the GWA annual meeting and trade show, Ellen and C.L. share what they've learned about new plants and products for the home landscape. We talk about how GardenWalk Buffalo is a model for other regions when it comes to tourism dollars and community development. We talk about new plants and products that we discovered at the Garden Writers Association meeting. And we answer a...
In this episode we talk about how to tell if winter squash is ripe and how to preserve it. We discuss saving annuals from year to year, and give the pros and cons of fall yard cleanups. Ellen and C.L. also invite you to become inspired by the artist Andy Goldsworthy.
I'm hoping that you'll try the barbecued chard recipe we talk about in this episode - even non-vegetable eaters and kids often love this dish! We also give you several ways to preserve the bounty from your garden. Whether you dry or can it, as Ellen prefers, or roast and freeze it as C.L. does, you'll enjoy your garden-grown or foraged harvest through the winter with these methods. We also speak about your firepit plantings, and give our favorite "secret six" tools that will make your...