Lawn Care Tips

By Paul Epsom   |   Wednesday, August 25, 2010
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By Paul Epsom from The Victory Garden

Here's what's growing this weekend.

We're talking about lawns. Now that winter is over and we're well into spring—if you haven't already, it's time to get out there and clear all the fallen branches and other debris off your front and back yards.

Assuming the soil is warm enough—check the pH—if the pH of the soil is between 6 and 7 the lawn should do well. If it is lower than that— it's too acidic—and you should add some lime to correct it. You can buy lime at any local hardware store. Spread it evenly across the lawn with a walk-behind spreader.

Next step is to aerate. Compacted soil has no space for water or air, nor does it have growing room for roots—aerating the soil—or poking holes in it—lets it breathe—this can be done with special aerating shoes, spikes, or specially manufactured aerators.

Then it's time to fertilize. I'd recommend an organic fertilizer—which should be applied before grass first starts to grow—and if you haven't done this already—you should definitely do it this week.

It all comes down to these three tips:

1. Make sure your mower is sharp.
2. Never cut your grass too short.
3. And when mowing, leave a light layer of grass clippings on the lawn—this actually helps add nutrients back into the soil.

Tenth Season And Tour Dates

Thursday, June 9, 2011
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Coconut-Cranberry Chicken Curry
By Ming Tsai

Thursday, September 9, 2010
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Coconut-Cranberry Chicken Curry

What happens when you take coconut milk from the East and combine it cranberries from the west? Well, you get today's dish: a quick Coconut-Cranberry Chicken Curry that introduces India to Cape Cod.

6-8 chicken thighs, skin on, bone in, seasoned for 10 minutes before cooking
2 red onions, sliced
2 sweet potatoes, peeled, 1/2-inch dice
1 tablespoon minced ginger
1 heaping tablespoon minced jalapeno
heaping 1/2 cup Craisins
2 tablespoon Madras curry powder
1 13.5 ounce can of coconut milk
1 cup water
Canola oil
Kosher salt and freshly ground black pepper to taste
Steamed Brown Rice

In a cast iron skillet or stockpot coated very lightly with oil on medium-high heat, sear the chicken, skin-side down, and completely render the fat.

Flip and brown meat-side. Remove chicken. Wipe out excess fat and saute the onions, potatoes, ginger, jalapeno, Craisins and curry powder and season. Add coconut milk and water, check for seasoning, then add chicken back. Bring to a simmer and cook chicken through, about 45 minutes. Serve family style on rice.

Beverage pairing
Jean-Luc Colombo La Violette Viognier From Pays d'Oc, Southern France. The aroma is intensely violet, which is where it gets its name, with nuances of licorice, lychee, apricot and peach. Well-structured, finishes with elegance and opulent fruit. 100% Viognier

ming tsai thumbnail holding limeChef Ming Tsai is a local restaurateur and host of Simply Ming.

Two Little Huge Words

By Laura Carlo   |   Monday, November 8, 2010
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We had such a great time Sunday afternoon at Russell’s Garden Center, Route 20 in Wayland. It was our 21st annual Pre-Holiday Decorating Event where Russells’ amazing designers taught us how we could make eye-popping decorations for our homes this holiday season. They had beautiful-yet-easy ideas for centerpieces, buffet table or mantle piece décor. The event is always a lot of fun and it was so gratifying that there were so many familiar faces there---folks who have been coming out for this free event for years. 

It was also a pleasure to meet newcomers to this event. I can’t believe how many folks said almost the same thing to me as I got the chance to say “hello,” and that was “thank you, 99.5, for providing me/us with such great music.”  Person after person wanted me to hear the word “thanks” to pass along to my colleagues and to assure us that they are there, listening 24/7.  One well-dressed gentleman told me he travels a lot for business and “you can’t believe how few good classical radio stations you find around the country.”

A woman came a long distance to say we had been her late husband’s favorite station and she became a listener because of him and just came out Sunday to thank us for making her husband’s last days more bearable. Children told me they are awakened and put to bed to 99.5.  A teacher said her children walk into class hearing the station and it calms them down. A Rhode Island couple came all that way to tell me they crank up their computer to at least be able to hear us on-line. And they all said “thank you” for the music. I know we’re heading into Thanksgiving and hearing the words “thank you” was really sweet...but in truth, I (we all) thank you for letting me/us have a reason to do what we do.
(photo:  Russell's Garden Center)

Chef Alice Waters On Food For The Body And Soul

Tuesday, October 19, 2010
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Chez Panisse’s founder and chef Alice Waters

The radio series Action Speaks examines specific and underappreciated days in history that bear an impact on today's most important issues. In this preview of the upcoming season, which airs Sundays at 8pm on 89.7 WGBH, beginning Nov 14, host Marc Levitt talks to Chez Panisse’s founder and chef Alice Waters. Waters discusses how and why she started this award-winning Berkeley, CA restaurant, her belief in the importance of locally grown food, and her groundbreaking Edible School Yard Project.

Listen to Marc Levitt's interview with Alice Waters:

Rough Cut

Monday, September 13, 2010
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