KitchenGardener Magazine

  • Design

    Three Garden Structures You Can Build

    Lashed poles, hoops,l and sticks give vining beans and tomatoes handsome support. These structures, from the gardens of historic Old Salem, a Moravian village in Winston-Salem, North Carolina, are a…

  • Kitchen Gardening

    How to Grow No-Spray Organic Apples

    Apples are subject to lots of pests and diseases, but one grower has discovered a low-tech way to grow high-quality fruit you won't be afraid to eat.

  • Article

    How to Grow Watermelons

    Make room for the sweet crunch of watermelons. They can even be coaxed to grow up trellises in smaller gardens.

  • How-To

    How to Grow Heading Lettuce

    Crisp and crunchy or buttery and tender, heading varieties of lettuce have lots to offer. Expert lettuce grower Renee Shepherd shares her expertise.

  • Kitchen Gardening

    Cut-and-Come-Again Lettuce Sampler

    A whole palette of colorful varieties delivers a leafy feast.

  • Kitchen Gardening

    Plant Some High-Yielding, Low-Growing Peas

    Dwarf peas are a great choice for the home gardener. Learn how to select the best varieties, when to plant them, and how to support them for best results.

  • Article

    Cold-Frame Gardening

    A cold frame with a glass top can give you a 12-month growing season, even in Maine, and it's the easiest and most economical way to extend your harvest. Build…

  • Kitchen Gardening

    Build a Cold Frame with a Lightweight Lid

    Get a plan, materials list, and step-by-step instructions for building an easy-to-manage, self-venting cold frame lid.

  • Garden Lifestyle

    Smoothies!

    Blend yourself a quick and nutritious cold drink with fruits, berries, and even vegetables from the garden. Get delicious recipes, or use the suggested ingredients here to concoct your own…

  • Kitchen Gardening

    How to Grow Escarole and Endive

    Escarole and endive offer crunch and a pleasant bitterness. These cool-season greens can be used raw as a salad ingredient, or cooked, most commonly in sautées or soups.