from the editor
I look forward to our summer garden every year. One of the mainstays is garlic, which grows extremely well in Reno-Tahoe. In several planters, we sow seeds from different varieties to keep the kitchen well stocked until the next harvest. Tomatoes (mostly cherry) and herbs (always rosemary, thyme, and tarragon) are important components. It’s lovely to see the chives (and their purple flowers) come back again and again. Potatoes and sunchokes sometimes grace the garden as well.
Then there are the raspberries, strawberries, grapes, apples, and goji berries. It’s a race to pluck the fruits before the birds devour them. We’re hoping the three-year-old peach and year-old cherry trees produce fruit for the first time this season.
I remember one spring we planted carrots too close together, and in the summer we pulled out gnarly, pornographic growths twisted around one another. Another year we grew broccoli. I was so excited watching it grow and couldn’t wait to eat it. My hopes were dashed when I came out one morning and the ripe florets were covered in aphids.
Tending a garden offers a lot of wins and some losses, as well as lessons in patience and plenty of respect for our farmers. That’s why we decided to focus on edible gardening in this issue. You’ll find inspiration for growing your own food, whether it’s in a small container on the porch, a bucket of herbs on the windowsill, or rows in the backyard. Learn how to organize your potting bench; meet members of a local gardening club; read about birds and butterflies in your garden; and find out how to eliminate every gardener’s foe, aphids.
In this issue, you’ll also learn how to build your wine collection; discover the history behind a local ice cream maker; get hungry reading about the Mediterranean fare offered at The Shore in Reno; and take a short trip to the charming gem, Stonefly, in Markleeville.
In the meantime, plant the seeds, pull the weeds, water the garden, and get your hands dirty growing your own food this season.