video tutorials, tried-and-true tips + our latest learnings to surround you with abundance all season long
~ join us for Fruition's first annual ~
Come taste Fruition's organic ginger and turmeric, freshly dug from our gardens!
Did you know?! We can easily grow ginger here in the Northeast, even without greenhouses or high tunnels, right in our backyards.
If you've never tasted fresh ginger before, it's unlike anything you've ever tasted before --- sweet and gingery, without any of the heat, melting in your mouth in a most remarkable way.
In addition to tastings, we'll have it for sale so you can stock up for winter, and stay tuned: We'll be sharing it for you to plant next season, YAY!
Throughout the afternoon, I'll be teaching how to grow your own ginger, so come with your curiosity, ask a lot of questions and know you're going to make my day :)
It's free, open to the public and we're SO excited to share the bounty of our fields with you, so...
Here in the Northeast, finding easy ways to extend our season is essential to eating well as the days grow short.
After years of working on farms and experimenting at Fruition, here are the four keys of season extension:
- sowing the right seeds
- using the right tools
- at just the right time
- and harvesting in just the right way
on any order of row cover + spring steel hoops, use promo code
through Tuesday, September 25th
Let's dive in.
In any season, the right seeds make all the difference. September in Zone 5 is no match for seeds selected to thrive in California, where most seed is grown, which is perhaps why so many gardeners don't grow into the fall. Oh yes, and we've all been working hard all summer, so we're ready to slow down, too! But I know my own childhood-self was deterred by lettuce that wasn't up for the cause.
Now, I am so grateful to know which ones are.
I love eating garlic.
All season long.
I've let untold bulbs of garlic sprout, shrivel and mold over the years.
My hope for the Fruition Garden Journal is to save you time, money and heartache, so here is how to store garlic well, for seasons to come.
The short story:
- 56 to 58 F
- 45 to 50% relative humidity
- Plastic mesh bags are ideal
Bottom line: Fairly cool, relatively dry & well-ventilated areas store garlic best
Clean bulbs in mesh bags with good airflow, cool temps and moderate relative humidity have the greatest longevity.
Like anything, there is so much more to consider.
Here's the full story:
The storage life of your garlic is a complex equation, with three main variables:
- Growing Conditions
- Storage Conditions
Let's dig a little deeper.
Beyond softneck and hardneck, there are many different DNA types of garlic with thousands of...
This day always comes: It's early September and green tomatoes abound.
So much green fruit, heavy on the vines.
This fruit would most likely not ripen before frost.
With a little foresight and a bit of effort, you'll ripen more tomatoes than you otherwise might. Photo credit: Markus Spiske.
I'm honored to share our strategies to encourage our tomatoes to ripen at the end of the season, how to enjoy your green tomatoes in the kitchen as well as set you up for success for next season.
Give them a trim!
With scissors, garden shears or large pruners, trim your vines all the way back to the green fruit. Six weeks before last frost is your optimum window to maximize your harvest. Suddenly, your plants will
- Focus their energy on ripening fruit rather than continuing to blossom;
- Invite more light into depths of the plant, helping fruit ripen, as well as
- Experience greater air flow, which discourages the spread...
It's almost September and true confessions: I'm exhausted.
I know I'm not alone.
We've been cultivating beauty and abundance for months, with so much on our minds and hearts, amid the bustle of our everyday lives and cultural chaos. Behind each of those gorgeous photos on social media we know there is a weary gardener, often wishing someone would make her dinner from all the glorious food she's surrounded by.
Last year, Dandy saved us: Last September, while we were busy harvesting seed and picking up irrigation, she sowed seeds. Greens and herbs that fed our bodies and souls until snowfall and many that even survived the winter, re-growing the most tender and sweet leaves of the season as spring arrived. Taking that extra moment to sow a few seeds this September may be one of the best decisions you make this season. Certainly, one of the most delicious :)
Interplanting maximizes every inch of your garden space; especially when you plan to put hoops with row cover over your greens...
Is a deceptively obvious question.
No matter our preconceived notions of color & shape, a tomato is ripe when its soft to the touch.
The best way to judge if a tomato is ripe is not by the color, but it's softness.
Touch your arm, squeeze it gently: Both firm and supple, your arm as well as your ripe tomato can be plied and is ready to bounce back instantly.
And yes, I am totally encouraging you to squeeze your tomatoes...!
Do your otherwise ripe tomatoes still have green or orange shoulders? Let’s talk.
First, know this: tomatoes photosynthesize sugars from the sun not only in their green leaves, but directly in their green fruit, as well. About 80% of the flavor in a tomato comes from the energy harnessed in leaves, the balance from the fruit itself.
Second: There are different levels of photosynthetic molecules and not all are equally powerful.
Third: The most powerful ones take the longest to ‘break...
~ join us for Fruition Seeds’ annual harvest party ~
Enjoy Fruition in the glory of August with tours and tastings!
Savor a slice of our Fruition-bred watermelon, August Ambrosia...
...and pick up your organic garlic and shallots for planting this fall...
...all among thousands of dahlias :)
Bring your family, bring your friends!
Our annual harvest party is always free, always open to the public and always the final Saturday in August...
...see you soon!
Sow Seeds & Sing Songs,
You can also pick up organic garlic and shallots for fall planting on
and though we'll be delighted to see you, we won't be offering tours, alas :)
If you're growing tomatoes in the Northeast, you're likely growing tomato diseases, as well.
Here is how to identify the four most common tomato diseases here in the Northeast and what to do next.
Blossom-End Rot is an abysmal disappointment that is both manageable and preventable. Affecting paste and roma types more than other tomatoes, blossom-end rot is mostly an issue with the first set of fruit, quickly disappearing once conditions shift for the better.
Remove fruits affected by blossom-end rot as early as possible (like the fruit on the right), since the next flush will likely not be affected.
Symptoms: black, leathery lesion at the blossom-end of the fruit, often visible when fruit is still green and quite small, becoming larger as the fruit matures.
Cause: Calcium deficiency. More accurately, it's a water deficiency. Here is how I visualize it: Calcium is a huge ion while others are small, so calcium needs more water to be absorbed...
Flavor keeps me coming back to the garden.
Keeps me coming back to myself.
Garlic and shallots, with their exquisite flavor and versatility, accompany me to the kitchen in each season.
For many years, I had no idea different varieties of garlic could taste to different. Several years back, we hosted a gathering of friends, chefs and food writers, garlic lovers and garlic haters alike. We sauteed and roasted 17 varieties of garlic (it's true), each one labeled. A feast we set out, each dish without garlic: roasts and quiches, olive oil and baguette, smashed potatoes and hummus. We then added garlic to each dish, one variety after another, attempting to characterize and articulate what we were tasting.
Italy Hill Porcelain is our favorite variety for making pesto.
The unanimous conclusion: We all know the apple varieties we like best. Surely you know if you prefer an Empire over a Granny Smith, for example. But in our rush to commoditize food, we've largely forgotten the...
As I look around the farm this final week of July, I see red tomatoes on the vine, seven-foot pole beans reaching for the sky and thousands of dahlias in full bloom. Abundance and beauty abound!
Amid the extraordinary bounty of summer, I'm sowing the abundance of autumn. This week, we're prepping beds and sowing carrots, beets, watermelon radish, more cilantro, the start of cool-season lettuces and (my favorite) dwarf peas. These are the seeds that will feed us in the cool months to come.
The right tool for every job: The tine-side of a rake picks out rocks while the flat edge levels the soil.
Below you'll find the full list of seeds we're planting now, in the final week of July, but first:
Now through Tuesday, July 31st, receive
on orders of five packets or more with promocode: autumnabundance
Also, now through Sunday, July 29th,
each new member of Fruition's Flourish Garden Club will be gifted my favorite three seeds...
⭐️ love what you sow ⭐️
Join our Fruition Family for timely tips, video tutorials & seasonal specials to surround you with beauty and abundance all season long!