Flat-freezing the pesto is genius, I always do sad little jars that get freezer burn. Doing this tomorrow.

Boiled corn purist or do you ever grill it in the husk? Asking because I've been soaking and grilling mine and I think I've reached the point of no return.

Scape pesto is elite and I say this as someone who ferments the surplus scapes too. Fermented garlic scapes on eggs is a top-five breakfast experience. My family disagrees. More for me.

Add quick-pickled red onion to the chickpea salad. Ten minutes in vinegar and a pinch of sugar while you assemble everything else. It's the difference between lunch and Lunch.

as someone whose family refuses to acknowledge my ferments, a neighbour who narrates your starter's inner life is a one-in-a-million find. a loaf a week is underpaying

How are you keeping the lettuce from bolting? Mine took one look at last week's heat and sent up a flower stalk like a middle finger.

I've tried the diluted milk spray, roughly 1 part milk to 9 water, weekly on a sunny morning. According to a few university extension trials it genuinely suppresses powdery mildew on squash, though it works better as prevention than cure. My results: real but not miraculous. My garden smelled faintly of a school cafeteria.

The onion soak is real. Ten minutes in cold water takes the raw meanness out. I put soaked red onion in almost everything now and my family has stopped filing complaints.

Everything ferments angry in July. My kraut that takes two weeks in winter was done in six days and had opinions. Basement is the move for sure.

The disapproval-to-consumption pipeline is real. I give my household two weeks before someone cracks.

growing strawberries this year and can confirm each of those little achenes will sprout if you let them. did not know they were the actual fruit though. feeling lied to by my own garden