NEP-242: Growing Your Own: Rhubarb

Erika Olsen, Rachel Rudolph, Rick Durham | Dec. 5, 2024 (New)

Rhubarb is a cool-weather vegetable often eaten like a sweet fruit. The crisp stalks add tart flavor to spring fruit desserts, jams, and baked goods. Rhubarb is a perennial plant, so it grows back each year. This means that you can plant it once and enjoy delicious treats for several years.

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NEP-238: Growing Your Own: Cucumbers

Erika Olsen, Rachel Rudolph, Rick Durham | Nov. 12, 2024 (New)

Cucumbers are a warm-weather crop that you can grow from a seed or transplant. They give many harvests over one to two months and can be enjoyed fresh or pickled.

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NEP-237: Growing Your Own: Basil

Erika Olsen, Rachel Rudolph, Rick Durham | Oct. 31, 2024 (New)

Basil is a flavorful herb that is easy to grow in pots or garden beds. It is a key part of Italian food, as well as Thai, Vietnamese, and Indonesian cuisines. Growing fresh basil can add great flavor to your meals for little cost.

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NEP-240: Growing Your Own: Spinach

Erika Olsen, Rachel Rudolph, Rick Durham | Oct. 28, 2024 (New)

Spinach is a cool-weather leafy green best grown in early spring and fall. Spinach leaves are tender and sweet to eat raw or cooked.

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NEP-239: Growing Your Own: Lettuce

Erika Olsen, Rachel Rudolph, Rick Durham | Oct. 17, 2024 (New)

Lettuce is an easy, cool-season vegetable grown in the spring and fall. Fill your garden with a rainbow of lettuce for fresh, low-cost salads.

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NEP-241: Growing Your Own: Garlic

Erika Olsen, Rachel Rudolph, Rick Durham | Oct. 17, 2024 (New)

Garlic is a flavorful garden vegetable used in countless recipes. In Kentucky, plant garlic in October and early November. Leave it in the garden for the winter, then harvest in early to mid-summer when leaves begin to turn yellow and brown at the tips.

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NEP-233: Growing Your Own: Composting

Daniel Bowen, Rick Durham, Erika Olsen, Rachel Rudolph | Nov. 16, 2023 (New)

Composting is the controlled breakdown of materials such as leaves, grass clippings, and food scraps, also called organic matter. During composting, tiny microorganisms feed on these leftovers. Once the microorganisms are done eating, compost will be all that remains.