Zach Herigodt, owner/operator of Yard Farm, a business that helps people realize their dreams of a productive food garden just steps from their door, has his own garden. I asked him to share a recipe or two with us, and he kindly obliged.
The site of lush green lawns and luxuriant flower borders have been known to take one’s breath away. Yet if the caretakers of such pastoral scenes are not wise in the ways of watering, the amount of water used to maintain them can cause you to gasp for breath.
If you’re a new gardener, planting a new garden, or just looking for some quick tips to remind you of a few garden priorities, Zach Herigodt of Yard Farm has you covered.
Zach Herigodt is a professional photographer, designer, and passionate food gardener. His creative pursuits mesh well together in his business Yard Farm, which provides affordable organic garden design, consultation and installation.
In May, when the majority of gardeners in states north of the Mason-Dixon line are just planting their spring vegetable gardens, those of us in Texas and points south have been there and done that and have our sights set on summer.
When the economy started to plummet out of control in late 2008, Americans from coast-to-coast hurried to garden centers and home improvement stores where they snapped up vegetable seeds and plants faster than banks got government bailouts—well, maybe not that fast.
Writer, Spike Gillespie, lives in Central Austin, just east of the University of Texas and downtown. The small, charming homes in her neighborhood were built in the 1940s and 1950s. The yards are good sized, and the houses not too close.
Nobody is better suited to offer tips on keeping it cool when working with flames, than the Master of the Flames, Andrew Dwyer. Watch a video of Andrew making Damper, an Australian bush bread, in the still hot ashes of a fire.
Andrew Dwyer, Australian chef and adventurer, says this is one of his all-time favorite vegetable dishes. I enjoyed it when he was in Austin in April 2011 for the Texas Hill Country Wine and Food Festival, and can attest to its deliciousness.
The Phoenix may rise from the ashes here in the Northern Hemisphere, but down under where Andrew Dwyer lives, the only thing rising from the ashes might be a loaf of bread, a hunk of meat, maybe some spuds–or even a crème brûlée.
