Through stories and food, Zaring’s ‘Flavors from Home’ shows common bonds among people of all races, cultures

“Flavors from Home evolved out of my wish to share some delicious, unique ethnic recipes and to document what I had experienced during the potlucks at the school where I taught English to refugees. At these potlucks, people from all different races, faiths, nationalities, ethnicities, and social statuses gathered together around food, and I witnessed firsthand the melting away of all the outward and superficial barriers that tend to divide people.” -Aimee Zaring

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Why I Garden: I hate getting started, but dirty nails fit me, and the sight of new vegetables make me weep

I moan over the prospect of starting seedlings or prepping the ground. In fact, this is why I started “The Lazy Gardener” column a few years back, to share—or should I say reveal?—my most private vegetable-growing secrets: that I’m a wimp when it comes to weeding; that I surrender at the first sign of aphids, blame the weather or the wildlife for my unsuccessful yields; that my garden would not be possible without someone else’s prodding.

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Ways of Working with Plants

More often than not, the plants need to sit in liquid, hot or cold, for their properties can be extracted. Part of their hidden wisdom is that they can teach us patience by calling upon us to slow down, sit still, rest. I believe that these days most human ills come from doing too much and not resting enough. We need sleep, time of not doing, space for our beleaguered minds to rest at ease. So the plants steep in water or oil for minutes, days, or even weeks at time, while we watch and wait for their gifts to be ready for us to receive.

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The Wonders of Weeds Revealed: New blog focuses on herbal remedies

In this age of rising medical costs, invasive procedures, prescriptions with multiple side effects as well as increasingly drug-resistant bacterial and viral infections, I feel it is critical that we reclaim how to care for ourselves and as did our ancestors. There is nothing newfangled or exotic about working with common, local “weeds,” garden grown herbs, or those bought from a reputable merchant. It is what people have done for thousands of years.

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Garden Dreaming

How have my fellow gardeners been over the winter? Here in the Ohio Valley, it has been miserably cold the last couple of weeks, so the natural solution for me is to dream about my garden. I’m itching for the smell of freshly plowed soil and the feel of dirt under my fingernails. Although our family may be living in a new location without the benefits of a big yard, I’ve already begun to plan my garden.

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Community-powered conference to feature Homegrown art, music & spoken word

Editor Bobbi Buchanan and a small crew of local musicians, artists and writers will appear at the 5th annual Bluegrass Bioneers Conference this weekend in Louisville. The team is representing Bullitt County’s bimonthly art, music and spoken word series, the Homegrown Show.

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Don’t let bounty of garden vegetables spoil — try these recipes for summer harvests

As my garden harvests have started to come in, I’ve been left wondering what I can do with all of these vegetables before they spoil. In years past I would batter and fry squash and zucchini every day, have tomatoes on a bacon sandwich, or add tomatoes to tuna salad. However, in the spirit of adopting a healthier lifestyle, I have changed my eating habits and ways of cooking.

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Preparing Soil: The Importance of Compost

Rejuvenating the soil with mulched up leaves and compost every year is a must. New gardeners don’t realize the importance of this until their crops fizzle and don’t reach their full potential. I made this rookie mistake last year. My husband and I expanded our garden plot, and we didn’t use compost on the previous year’s plot. Even though we changed the flow of our rows from north to south to east to west, the eastern end of the rows didn’t produce as much harvest as the other end that was “new” garden area.

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