Growing your own food from seeds is easier than you may think. This Seasonal Wisdom mini-guide gives you quick tips and resources for seed starting this growing season, as well as some of my favorite foods to grow from seeds.

Right about now, I’m usually devouring the new seed catalogs piling up in my mailbox, and wondering what to plant next. It’s inspiring to think that one small package of seeds can grow enough lettuce or squash to feed you for a long time, without spending much money. Plus, the selection is much better than anything you’ll see at your grocery store.

Starting Seeds Indoors: Growing tomatoes, eggplants or peppers this year? In much of the United States, you’ll want to start seeds indoors about now. These warm-season vegetables need 6 to 8 weeks indoors to grow plants hardy enough for your garden. Transplant outside after the last frost date. But leave nearly a week to acclimate these fragile plants to outdoor conditions.

Learn about growing tomatoes, peppers and eggplants from seeds from the University of Minnesota Extension. (Once you get your seedlings growing, here are my tips for growing healthy tomatoes.)

Not that ambitious? You can often find heirloom and unusual varieties at independent garden centers, farmer’s markets and farmer sales like this annual one at Peaceful Belly Farm in Boise.  That’s where I’ve found literally hundreds of unusual tomatoes and eggplants to consider for my garden.

Sowing Seeds Directly: Many vegetable seeds can be planted directly into the garden, which is what I often do. Here are five fabulous cool weather vegetables that you can grow from seed outdoors.

Plus, these are a few vegetable plants that grow better when sowed directly in garden:

• Arugula, lettuces, salad greens and winter greens like Swiss chard and kale (cool season) – Tips here
• Beans (warm season – after last frost date)
• Carrots (cool season) – Try this ‘French Market’ heirloom if you have hard, clay soil!
• Cucumbers (warm season – after last frost date)
• Corns (warm season – after last frost date) – This blue corn grows in a container.
• Parsnips (cool season)
• Peas (cool season) – Some ideas … and try this tiny English heirloom pea for small gardens
• Pumpkins (warm season – after last frost date) – more advice
• Radishes (cool season) – Growing tips
• Squashes (warm season) – This heirloom squash grows summer and winter types.

Favorite Seed Companies:  For your family’s health, buy from seed companies that provide organic, non-GMO and non-treated seeds. This is especially important for sweet corn; it’s now very difficult to buy non-GMO corn seeds in the United States, unfortunately. A few of my favorite seed companies:

Baker Creek Heirloom Seed Company – Gorgeous catalog and selection of unusual heirloom foods. A real leader in saving heritage foods from extinction. Highly recommended.

Botanical Interests - Organic seeds of all types, along with the industry’s finest growing information on seed packaging.

Burpee – Large selection of well-known seeds and various gardening supplies.

Comstock, Ferre & Co – Recently purchased by Baker Creek, this historic seed company is the oldest in New England.  Nice selection of heirloom seeds and charming vintage-style catalog.

Irish Eyes Garden Seeds – “This is the place for organic seed potatoes,” reports my friend at The Yarden. That’s good enough for me. The company also offers a large selection of garlic, shallots, onions and other organic vegetable seeds.

Peaceful Valley Farm and Garden Supply - Organic seeds can be found here, along with organic fertilizer, pest control and other organic garden supplies. The website features lots of helpful and sustainable gardening tips and videos.

Renee’s Garden Seeds – From gourmet herbs and lettuce mixes to charming cottage garden flowers, Renee’s Garden offers a very nice selection of unique seeds.  Growing information provided on seed packaging.

Seed Savers Exchange – Last but not least, this is my favorite seed company. Not only does Seed Savers Exchange have an excellent selection of heirloom seeds from around the world, the non-profit organization is among the largest non-governmental seed banks in the United States.

These hardworking folks are helping to keep thousands of  heirloom and heritage foods around for generations to come.  Order the Seed Savers Exchange catalog for this year’s garden, and become a member to gain access to literally thousands of very rare seeds … many offered nowhere else!

Meanwhile, what are some of your favorite tips for growing food from seeds? Leave a comment below or visit the Seasonal Wisdom Facebook page to share ideas and pictures.

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See the latest garden trends with this armchair tour of the 2012 Northwest Flower & Garden Show, recently held in Seattle. The nation’s second largest show had lots of clever ideas to incorporate into your own garden, no matter how small.  Above is a gorgeous garden that featured four-season interest, even in late-winter.

The Northwest Flower & Garden Show is one of Seasonal Wisdom’s favorite shows, and I was delighted to be a speaker for another year. From gorgeous display gardens to more than 100 great garden talks, this show is really an amazing way to see what’s new in the gardening world.

Creative stonework. Living walls. Fountains of all types. Garden sheds to suit every taste. And terrariums in many shapes and sizes. These were a few design highlights of the 2012 Northwest Flower & Garden Show.

This year the gardens were designed around the theme “A Floral Symphony.” So, don’t be surprised if you see lots of musical elements as well, such as the guitar in the bottom right of the above photo.

In addition to this cool metallic mobile, the above display garden featured a contemporary approach to fountains as well.

I fell in love with this adorable garden shed, with its large rocks scattered across the mossy lawn.

This display garden was packed with details, including potted plants and colorful outdoor accessories.

Want something a bit more tropical? How about this Tiki hut, complete with a stone fountain and ornamental grasses?

This setting is easier to picture on an idyllic island than in a modern conference center. And that’s one reason why this garden show is so amazing.

The garden designers had only a few days to build their displays at the Washington State Conference Center. Yet, they managed to ensure the flowers were blooming months early — and that these gardens looked like they had been there for years.

These French buildings are a perfect example of the high level of creative detail that goes into producing these show gardens.

Later, these displays came alive with performers, such as the artist painting in the garden above.

Despite all the music and entertainment, gardening remained at the center stage of the displays.

From Paris, you can travel to the Middle East in minutes just by walking across the room. I was charmed by this hanging bed with colorful lanterns, perched above fun ferns and grasses.

Even your outdoors dining can be inspired by the east, as this clever Middle Eastern garden demonstrates.

Living walls could be found among the display gardens and exhibitor spaces, such as this vertical succulent garden.

This popular living wall had a dramatic ground cover leading up to it.

Black mondo grass and white rocks created a checkerboard effect in this clever garden.

From contemporary fountains to nature-inspired streams, such as this one above, there were plenty of creative approaches to water fixtures in the garden.

Those with more modern tastes might appreciate this simple, but elegant way to feature water outdoors.

This fountain was ideal for this country-style garden. It brought out the red in the plants, as well as the red-checkered curtains in the rustic garden shed.

Sleek water features, such as the one above, created a contemporary look when lighted at night, and surrounded by different plants.

A trio of fountains provided much-needed light, as well as the pleasant sounds of a fountain.

Terrariums were spotted throughout the Northwest Flower & Garden Show, including these cute hanging ones with lime green moss.

This charming terrarium was filled with succulents, and sat upon a charming white stand.

Right next door was this sweetly painted, three-tiered planter with different succulents growing inside.

Delicate flowers and pretty foliage filled this attractive terrarium.

My favorite terrarium was this inventive one, which featured a stop watch, as well as wood and plants.

It belonged to this award-winning garden shed, which absolutely won my heart … along with thousands of other people.

Inside this amazing garden shed, were ferns and tiny bulbs blooming on the ground, window boxes and shelves.

The detail was amazing in this garden shed. It even had a small vintage radio, playing old-time music.

But the coolest thing might have been this porthole into the garden shed.

Speaking of garden sheds, here’s another magical one that you can actually custom order from a company called Bob Bowling Rustics, which was displaying at the show.  I loved the crystal chandelier that hung in this rustic shed, don’t you?

Here’s another way to enjoy outdoor structures in the garden. This metal gazebo was covered with little lights and plants, and provided an idyllic spot for evening events.

A recycled wooden table made use of old materials, and provided a delightful place for eating outdoors.

Speaking of eating, here’s a mobile chicken coop that travels wherever your VW bus drives.

Clever containers could be found throughout the show, including this lovely planting of orchids.

Succulents in different colors were mixed with purple violets to create this clever container.

From colorful containers to delightful garden beds, the Northwest Flower & Garden Show was a great source of ideas for my garden.  And, hopefully your garden too. That’s why I’m sure you can understand why I simply can’t wait until next year!

Learn more about the Northwest Flower & Garden Show

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Happy Valentine’s Day! From fun folklore to holiday food ideas, here are some great last-minute resources to make your Valentine’s Day special — all illustrated with vintage valentines from Riptheskull on Flickr.

Valentine’s Ideas: Homemade cookies and free valentine card printables are just some of the creative ideas you’ll find at my Be My Valentine Pinterest page.

Valentine’s Day Folklore and Traditions: What do flocks of birds, two obscure saints and the fourteenth-century writer Geoffrey Chaucer have to do with the Valentine’s traditions we celebrate today?

Find fun historical facts and folklore for Valentine’s Day in this Seasonal Wisdom post.

Valentines Dates: Looking for great date ideas for Valentine’s Day that won’t cost you an arm and a leg? These cheap ideas for dates will keep the romance flowing, and prove you don’t need a lot of money to have fun.

Valentines Gifts: With the clock ticking, you don’t have much time to buy your beloved a gift. Here are last-minute gifts to consider, from in-house massages to a personalized coupon books with special “favors.”

Valentine’s Meals: Looking for recipe ideas suitable for this romantic night? Here are some of the most popular Valentines Day recipes on Food.com.

Meanwhile, these aphrodisiacs have been eaten for centuries to stimulate romantic desire, according to Gourmet Sleuth, a gourmet food and cooking resource. See if they work for you.

However you decide to celebrate, here’s to a very happy Valentine’s Day for all!

All images were courtesy of Riptheskull on Flickr. Learn more about Valentines Day.

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Sit back and enjoy this tour of Bologna — Italy’s food capital — as we spend the day shopping the old food markets of this historic and hospitable city. Our guide is the delightful Carmelita Caruana of Cook Italy, who takes us to some of the city’s finest food sources, before teaching us how to cook a delicious Italian feast in her charming home.  Photo copyright Kevin O’Connor.

Neptune stands watch over Bologna's city center. Photo copyright Kevin O'Connor.

A while back, I found myself on a flight to Bologna to learn more about Italy’s foodie capital. But this adventure really began months before, on Valentine’s Day 2010 to be exact, when I learned I had won a Twitter giveaway for a full-day market tour and cooking class with Cook Italy, Bologna’s first professional cooking school.

Once I stopped screaming with delight, I decided to learn more about Bologna, located halfway between Florence and Venice.

Bologna's Piazza Nettuno is named for the giant bronze Neptune fountain. Photo copyright Kevin O'Connor.

The area around Bologna has pretty much been inhabited since the ancient Etruscans, Celtics and Romans settled here. So, to say that Bologna is “rich in history,” is a bit of an understatement.

One of Bologna’s nicknames is la dotta or “the learned.”  This attractive city of about 500,000 residents is home to Europe’s oldest university, founded in 1088.

The highly respected university has long attracted students and dignitaries from around the world, including many of Europe’s noblest families. These days, you’ll see visitors and locals, chatting away on cell phones or enjoying the sights with friends, near the majestic Fontana di Nettuno statue (built in 1566) in the Piazza Nettuno, near the center of town.

Wonderful old buildings in earth tones line the streets. Photo copyright Kevin O'Connor.

Bologna is also known as la rossa or “the red,” partly because of the burnt reddish colors and red tiled roofs of the city’s medieval and renaissance buildings.

Lining the city’s walkways are about 20 miles of portico arches, built centuries ago. These wide porticos allow you to meander along Bologna’s elegant streets in all kinds of weather, and make ordinary errands feel a bit more special. Behind the huge massive doors are secret courtyards that take you back in time.

Old, ornate door lock from a Bologna building. Photo by Kevin O'Connor.

Not surprisingly, Bologna’s third nickname is la grassa  or “the fat.”  This modern, vibrant city is the regional capital of wealthy Emilia-Romagna — Italy’s food center — home to delicacies such as balsamic vinegar, mortadella di Bologna, pancetta, Parmigiano Reggiano cheese and Sangiovese wine. So, a better definition for la grassa in this case is probably “the rich or the abundant” — as in lots of really good food, which could very well make you fat if you aren’t careful.

With that in mind, I set off to meet Carmelita Caruana, owner of Cook Italy, which the London Times called “one of six great cookery schools in Italy.”

Carmelita of Cook Italy provides an "insider's look" at historic Bologna. Photo copyright Kevin O'Connor.

Carmelita had agreed to show me how to shop and cook the perfect Bolognese dinner for an October evening.

OUR MENU

Crostini ai Funghi di Bosco

Toasted bread with wild mushroom topping

Tortelli di Zucca

Homemade egg pasta with winter squash or pumpkin filling, dressed with butter and Parmigiano-Reggiano

Coniglio ai Carciofi

Pan braised rabbit on the bone with sage and rosemary

Our day began in the world-famous Bologna food market, where we shopped for ingredients for our meal. Located near the thirteenth-century Piazza Maggiore, the market street names reflect what was sold in earlier times: via Orefici - goldsmiths, via Drapperie - cloth sellers, or via Pescherie Vecchie - street of the old fisheries. We spent a lot of time that morning near the Mercato di Mezzo, the lovely open food market, renowned throughout Italy.

An impressive array of fresh meats in Bologna. Photo copyright Kevin O'Connor.

Our first stop, however, was Macelleria Del Vicolo. This is the kind of the butcher that would make most U.S. chefs weep from the sheer quality and freshness of the meat.  Our butcher Roberto prepared our saddle of rabbit, which is a popular meat in Italian meals. Less commonly eaten in the United States, we were eager to try rabbit that day.

Customers purchasing fresh foods at Bologna's world-famous market. Photo copyright Kevin O'Connor.

We wandered the narrow, cobblestone streets filled with market stalls and stores, overflowing with richly colored vegetables, nuts and fruits. As we shopped, Carmelita shared “insider’s tips” to the city’s food scene, pointing out special items available only for the season.

When shopping Bologna’s well-known food markets, it’s important to remember common courtesy, reminded Carmelita. “Always allow the stand owners to select the produce for you,” she advised. “Never touch their produce without asking, and don’t negotiate prices in Bologna, unlike other cities. Remember it’s a privilege to shop here.”

Fagioli (Beans) at Bologna's food market. Photo copyright Kevin O'Connor.

From colorful beans and hot peppers to different fruits, Bologna’s food displays are a work of art.

Richly colored produce of all types at Bologna's food market. Photo copyright Kevin O'Connor.

We wanted to sample everything we saw in these picturesque Italian food displays.  Bologna is truly a paradise for those who love local foods.

Bright berries and nuts from a food stand in Bologna. Photo copyright Kevin O'Connor.

Our appetites grew as we walked down the colorful market streets of Bologna, and listened as Carmelita pointed out the better specialty shops and warned us against overpriced tourist traps.

Baked goods and other delicacies displayed in store windows. Photo copyright Kevin O'Connor.

If you get tired from shopping, there are plenty of places to grab a bite so you can regain your strength.

Fresh and dried wild mushrooms at Bologna's food market. Photo copyright Kevin O'Connor.

Mushrooms were particularly abundant in October, including these wild chanterelles and porcini mushrooms. These would be featured in our dinner later that night.

Stunning mums for sale in Bologna's Old Town. Photo copyright Kevin O'Connor.

We fell in love with the bold colors and textures of these street flowers. Wouldn’t they make a luscious fall bouquet with ornamental grasses and a few stems with bright berries?

Gilberto offers a wide range of delicious food products and drinks. Photo copyright Kevin O'Connor.

A special highlight was this trip to Gilberto, where Carmelita and the owner presented a private mini-class on the region’s balsamic vinegar selections and allowed us a personal taste test of the store’s private stash.

Gilberto features an old world atmosphere. Photo copyright Kevin O'Connor.

This historic store sources products from all over Italy, and it’s easy to spend hours looking over the gourmet food selection. We left with a couple bottles of private stash Modena balsamic vinegar and a jar of pistachio pesto.

Fresh pasta of all types can be found in Bologna. Photo copyright Kevin O'Connor.

You’ll see plenty of fresh pasta of all types tempting you from the store windows in Bologna.  Most of what we see in the United States is made from durum wheat flour, which is what Italian law requires for all dried pasta.

But in Bologna and Emilia Romagna, the pasta is handmade, golden fresh with farina and eggs. And it’s delicious!

Making pasta by hand in Bologna. Photo copyright Kevin O'Connor.

Not far from Carmelita’s class kitchen is this pasta kitchen, where women and men of all ages create hand-crafted pastas for purchase. The pasta kitchen belongs to the renowned La Salumeria di Bruno e Franco, a well-known food shop shown below.

Store displays make you hungry in Bologna. Photo copyright Kevin O'Connor.

La Salumeria di Bruno e Franco was one of the final stops on our shopping adventure with Carmelita. This delightful shop, a couple blocks from the city center, had an amazing fresh pasta display, not to mention pickled foods, cured meats, Parma ham, Mortadella and much more.

We also bought some grappa and wine from Enoteca Italiana, right around the corner, which is considered one of Italy’s best wine shops.  We were particularly impressed that the knowledgeable employees recommended moderately priced bottles, even though we were obviously tourists.

Ready for class to begin in Carmelita's charming kitchen. Photo copyright Kevin O'Connor.

After shopping, it was time to get cooking. Carmelita’s charming kitchen overlooks a church, and provided a cozy spot for us to talk, cook and sip a little wine.

Gorgeous ingredients for wild mushroom appetizer. Photo copyright Teresa O'Connor.

Parsley, artichokes, chanterelles and porcini mushrooms made a pretty still life, before we started chopping most of these foods to make our meal that day.

Wild Mushroom Bruschetta. Photo copyright Kevin O'Connor.

This Crostini ai Funghi di Bosco is prepared simply to bring out the natural flavors of the mushrooms. Some other toppings Carmelita recommends include “cured Pecorino cheese brushed with strong honey or the freshest raw pork sausage flavored with fennel seeds.”

Farina and egg: the basics of fresh egg pasta. Photo copyright Kevin O'Connor

Next, we started making Tortelli di Zucca, homemade egg pasta with a winter squash or pumpkin filling dressed with butter and local Parmigiano-Reggiano cheese. We used pumpkin for ours, which seemed appropriate for an October meal.

Showing off our homemade pumpkin tortelli. Photo copyright Kevin O'Connor.

Our hard work paid off with Carmelita’s help. Here are our homemade tortelli stuffed with pumpkin, and spiced with a bit of nutmeg and pepper. They tasted as delicious as they looked too.

Homemade Pumpkin Ravioli. Photo copyright Kevin O'Connor.

Voilá! Our homemade Tortelli di Zucca, with just a few bites taken already.

Rabbit scented with rosemary and sage is an Italian specialty. Photo copyright Kevin O'Connor.

Typically, Coniglio ai Carciofi is eaten with artichokes, but we skipped those this time.  During the cooking process, the herbs are bundled together and removed just before serving this delicious rabbit. A bit of dry white wine adds flavor and helps deglaze the pan during the braising.

Gourmet take out food Italian-style. Photo copyright Kevin O'Connor.

As if that wasn’t enough, we still had our takeout food from the Salumeria, along with pages of Carmelita’s recommendations for excellent restaurants, drinking spots and other culinary delights in this city of food.

These personal touches by Carmelita were what differentiated Cook Italy from just another cooking school for us. Instead of feeling like a number, we felt like a member of her family visiting from out of town.

Fluent in English and Italian, this Malta native really knows her adopted city of Bologna. This was obvious from the warm welcomes Carmelita received from all the shop owners and market employees.

Her expert market tour, delightful cooking class and insider Bologna tips were what elevated this culinary experience into a food experience we’ll never forget.  If you ever dreamed of learning more about Italian cooking, we highly recommend Cook Italy and the warm-hearted Carmelita.

As for Bologna, we fell hard for this delightful city, where Italians far outnumber the tourists and the service is nearly always gracious and polite. There are other Italian cities where English is spoken more freely, but we enjoyed the adventure of trying out a little Italian and we certainly appreciated not being treated like another annoying tourist.

Eating well in Italy! Photo copyright Kevin O'Connor.

Besides, how can you not love a city renowned for higher education, medieval architecture and some of the world’s most delicious foods? That’s why we’re already trying to figure out how we can get back to Bologna.

Learn More: 

Cook Italy – Website     Facebook     Twitter

Restaurant Tips:

Carmelita provided pages of excellent restaurants, and warned us away from over-rated places.  We fell in love with a few spots a bit off the beaten track, including:

Osteria La Traviata  (Urbana, 5c) – This restaurant owner won our hearts when he brought out fresh, just-bought white truffles and suggested we try them with pasta. If you find yourself in the same lucky position: Don’t make our mistake and share a portion. You’ll fight over the last bite. The meal’s highlight, however, was when the owner brought out a bottle of his special grappa and insisted we share a drink together.

Teresina (Oberdan, 4) – A small, but pretty place to enjoy some fish or a plate of pasta. The host didn’t speak English, but he provided excellent service and made certain we enjoyed our delicious meal.  Located a short walk from Piazza Maggiore.

Trattoria Tre Leoni (Turati, 112) – We arrived early for dinner, but our waiter took great pleasure in serving us at this simple, reasonably priced trattoria.  Not sure what it’s called, but I enjoyed a rustic dish of cabbage rolled around ground meat. When we ordered grappa as a nightcap, the waiter left the bottle at our table so we could serve ourselves using an honor system. Blame it on the grappa, but I forgot my umbrella when we left. The next day, it was waiting for me by the door.

Gamberini (Ugo Bassi, 12) – Absolutely gorgeous fresh canapés and aperitivi (pre-dinner drinks) attract plenty of stylish Bolognese to this centrally located café bar, which has Bologna’s oldest bakery.  For the best people watching, go around 6:30 to 8:30 PM.

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From rosemary-infused lemonade and chamomile-apple punch to the Moroccan mint tea shown above, there are many delicious ways to make drinks from herbs.

A few sprigs of herbs and lemon slices add a special twist to ordinary water.

Here at Seasonal Wisdom, I’m always throwing edible flowers and herbs into our meals, and that includes beverages of all types. That’s why I was delighted when the folks over at Burpee Seeds and Plants asked me to share in their blog some of my favorite ways to drink herbs.

Lime slices and mint add fresh flavors to cold drinks.

Head on over to this article, and you’ll find lots of easy serving ideas and a few surprising nutritional facts. Hope my tips get you thinking differently about herbal drinks. Cheers!

Learn More:

Harvesting and Preserving Herbs

Eight Edible Flowers

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Start the year right. These garden and food resolutions are easy to implement into your life, regardless of where you live. Yet these six simple ideas will help you eat better, feel healthier and connect more closely with your community. Take a peek.

Image of Eugene (Oregon) Farmer’s Market is copyright Teresa O’Connor.

Along with delicious local foods, farmers markets are good sources for vegetable plants. Photo copyright Teresa O'Connor.

1) Eat Local: These days, food travels nearly 1,500 miles on average to reach your grocery store. Yet, there are several ways to buy delicious fresh foods directly from your local farmers, including farmer’s markets, Community Supported Agriculture (CSA) memberships and online networks such as Local Harvest and Eat Wild.

Numerous studies show a local, seasonal diet has multiple health benefits, and the food certainly tastes better. Just think of that juicy tomato bought at the farmer’s market, or picked fresh in your garden, versus the rubbery ones found in your grocery store.

Eating locally supports your regional economy too. When you buy directly from local farmers, they earn up to 90 cents on the dollar. But when you purchase that food in the grocery store, that farmer only earns about 20 cents.

Buying locally reduces the environmental impact of shipping and long-distance travel. Plus, it’s comforting to know you’re eating well while supporting your local economy and family farmers.

• Why you should show family farmers some love.
• How to start a locavore dinner group with local foods.
• What to expect from a farm-to-fork dinner featuring farm-fresh foods.
• Why local ingredients are now one of the top 2012 restaurant trends.

Silver variegated thyme, purple basil and 'Tom Thumb Yellow' tomato plant. Photo copyright Kevin O'Connor.

2) Grow Your Own Foods: Whether you have a small balcony or an acre garden, promise yourself to grow at least one type of food this year, even if it’s just a basil or thyme plant in a pot.

'Blue Jade' corn is a heirloom that grows well in containers. Photo copyright Seasonal Wisdom.

When you grow your own food, you know exactly how it was grown. And you won’t need to worry how many miles that fresh food traveled to arrive in your store. In fact, some of your homegrown veggies will be lucky to make it safely into your house, because they taste so delicious right off the vine.

• With the right varieties, you don’t need much room to grow tomatoes and herbs, as you can see here.
• Some of my favorite varieties of tomatoes, peppers and eggplants. Plus, lettuces, carrots and peas.
• Containers of all types will help gardeners with limited space grow food.
• Don’t forget to grow up with tips from Garden Up!

Grow food even in the city with Greenbo planters. Photo courtesy of Greenbo.

I’ve become a big fan of Greenbo planters this year. Small space gardeners will especially love how these nifty Greenbo planters let you grow food on city balconies, fire escapes and other challenging spots.

GreenBo planters come in cool colors. Photo courtesy Greenbo.

Even for my suburban garden, I appreciate how securely these cute containers hang on railings — regardless of whether those railings are square, straight or curved. Plus, look at all those cool colors! Greenbo’s size is ideal for herbs, but I recommend you try growing a bit of baby lettuce or arugula too.

'French Market' carrots grow well in heavy soil and containers. Photo copyright Seasonal Wisdom.

3) Experiment with Heirlooms: Over the last century, about 75 percent of agriculture’s genetic diversity has disappeared. Yet, each of these heritage foods has a rich history and distinct taste that should be preserved. In your kitchen garden, promise yourself to grow heirloom foods as well as modern hybrids.

• Why we should treasure heirloom foods. (An article I wrote for Horticulture Magazine, which reveals the amazing stories behind many of our favorite heirlooms.)

Elder and nasturtium flowers are pretty and edible. Photo copyright Teresa O'Connor.

4) Eat Flowers:  Expand your culinary horizons by indulging in a food tradition that dates back to ancient times. Edible flowers can spice up meals and impress your snobbiest foodie friends, but always make sure you know what you’re eating and how it was grown. Not every flower is edible; some are poisonous.

• Learn more about how to grow, harvest and eat edible flowers safely.
• Get an elderflower fritters recipe for spring and elderberry syrup recipe for cold-season.
• Try this calendula petal orange biscuit recipe, as soon as the flowers bloom in spring.

These radish plants travel wherever the sun shines. Photo copyright Teresa O'Connor.

5) Share the Harvest: Take that extra mint, rosemary, squash and lettuce, and share your harvest with people in need in your community. Your fresh food donations will benefit local food banks and community centers, and it’s comforting to know your garden is helping to feed children and adults throughout your area.

• Learn how to share garden produce with those in need, including Ample Harvest, a national network that connects home gardeners with local  food banks.

A little boy having fun outdoors. Photo by Laura Matthews of PunkRockGardens.com.

6) Help Kids Garden: From reconnecting children with nature to giving kids much-needed exercise, gardening provides a number of physical, emotional and intellectual benefits. Here are five reasons why kids should garden, plus some really adorable photos of young gardeners at work.

Get Started: From supporting local farmers to growing your own groceries, these resolutions will get you off to a healthy start in 2012. Even if you just adopt one, you’ll still benefit.

Meanwhile, what are some of your New Year’s resolutions?

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The 2012 Northwest Flower & Garden Show is not only the nation’s second largest garden show it’s also the third largest show in the world.

As Seattle plans its 23^rd annual event, Feb. 8-12, Seasonal Wisdom is providing a “behind-the-scenes” look at this top-rated source of gardening ideas, exhibitors and presentations, including two upcoming talks by yours truly. Don’t miss this special podcast interview with Northwest Flower & Garden Show organizers!

All images copyright Northwest Flower & Garden Show.

This cute shed was a winning garden in 2011. Photo courtesy of Northwest Flower & Garden Show.

If you are lucky enough to be near Seattle on Feb. 8-12, 2012, mark your calendar to attend the 2012 Northwest Flower & Garden Show (NWFGS), at the Washington State Convention Center. Whether you’re a beginner or advanced gardener, you’ll find plenty to entertain you – regardless of your gardening style.  Highlights:

• 100,000+ plants brought to the show, many blooming in the middle of winter
• 26 fantastic show gardens in all different styles. These images show several award-winning 2011 gardens
• 34 musical acts at the show
• 101 free seminars and presentations from landscape designers, gardening authors and TV personalities

The entry to the Arboretum Foundation garden. Photo copyright Northwest Flower and Garden Show.

Listen to Behind-The-Scenes Stories: Hear “insider’s secrets” about the show from Janet Endsley, NWFGS seminar manager and social media manager. She explains how these gorgeous gardens are created from scratch in record time, and what to expect for 2012. You wouldn’t believe how much work goes on to make these huge shows work!

Listen to this special podcast report with Janet Endsley of the Northwest Flower and Garden Show.

You'll find a wide array of display gardens, including this 2011 winner. Photo courtesy Northwest Flower and Garden Show.

Meet Seasonal Wisdom! Included among the free seminars and presentations, are two by me:

• Thursday, Feb. 9, 9:30 AM (Hood Room): The Allure of Edible Flowers: How to Grow, Harvest, Cook and Enjoy Edible Flowers
• Friday, Feb. 10, 5:30 PM (Rainier Room) : Growing Food in Small Spaces: Tips & Techniques to Maximize Your Garden Harvest

Want DIY garden advice? Don’t miss these demonstrations by my partner on this special podcast report: Jayme Jenkins of aHa! Modern Living:

• Wednesday, Feb. 8, 5:15 PM (DIY Stage): Edibles Cubed: Create a Living, Edible Cocktail Table
• Thurs, Feb. 9, 5:15 PM (DIY Stage): No Space. No Problem: Grow a Gutter Garden With Function & Style

If you have a chance to attend, please stop by and say hello. We’d love to meet you.

This creative gardener shed was a 2011 winner. Photo courtesy of Northwest Flower and Garden Show.

Get more information about this show:

Northwest Flower and Garden Show   Website   Blog   Facebook Page

Plus, learn how to get the most out of any garden show:

Boost Your Garden Design Skills and Save Money at a Garden Show (Billy Goodnick at Fine Gardening)

Getting the Most from Garden Shows (Laura Schaub of San Francisco Flower and Garden Show)

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Seasonal Wisdom supports the concept of an Internet with free knowledge sharing and without government censorship. Please join millions of Internet users (including AOL, LinkedIn, Twitter and Yahoo) today, January 18, 2012,  in opposing two bills before the U.S. Congress. They are called Protect IP Act (PIPA) in the Senate and the Stop Online Piracy Act (SOPA) in the House.

As Google explains, these  bills would “censor the Web and impose harmful regulations on American business. End piracy, not liberty.”  Take action now. Image copyright Google.

It may be the dead of winter, but that doesn’t mean you can’t have a lovely garden too.  Now is the perfect time to consider how you can make your winter garden more attractive. Here are eight easy tips to consider.

Photo copyright pcgn7 on flickr.

Photo copyright chacrebleu on Flickr.

Plants Add Structure: In winter, the right plants can attract the eye, especially when covered with a light dusting of freshly fallen snow. Always select plants hardy enough to survive your region’s growing conditions, by paying attention to your USDA Hardiness Zone. Find out your zone from this chart by the U.S. National Arboretum.

Evergreens, such as the hedges above,  maintain their color in the cold weather, and provide structure and focal points to your garden in winter, as do deciduous trees with interesting shapes.

Photo copyright tortipede on Flickr.

Select Colorful Plants: Along with evergreens that stay fresh all winter, consider shrubs and trees with colorful bark such as this Red Osier Dogwood. Striking alone or planted in mass, this dogwood is native throughout the western and northern United States. More about this plant from the USDA.

Here are other woody plants with interesting bark, from the Harvard Arboretum. The article (PDF) was published in November 1947, and lists plants with red, gray, green and yellow twigs in winter.

Photo copyright Teresa O'Connor

Look to Nature: Above is another picture of that native dogwood growing wild in the foothills of Idaho, which I photographed a few years ago. See how the red pops in the landscape? No wonder gardeners and landscape designers love it.

Photo copyright Ian BC North on Flickr.

Remember Berries: Many shrubs and trees have brightly colored berries in autumn and winter, which add some excitement to your garden, and feed birds when food is scarce. Above are rose hips with red berries that are very high in vitamin C.  You can learn more about the nutritional value of rose hips from Dr. Andrew Weil.

Photo copyright Teresa O'Connor.

Don’t Prune Everything: As you can see from this winter scene in the foothills, even dried seed heads can add some drama. Here are sunflowers silhouetted by the setting sun.

Photo copyright jronaldlee on Flickr

Hardscaping Helps: Sometimes the most exciting accents in a garden aren’t even plants. Look how lovely these classic white trellises, garden gates and picket fences look in this snowy scene. If you decide to use wooden fences and accessories in your garden, here are tips from HGTV for taking proper care of them.

Photo copyright whiteoakart on Flickr.

Get a Bit Artsy: Even this whimsical iron accessory adds a nice focal point in this winter garden. Look for garden accessories with interesting shapes, and that can handle the natural elements.

Photo copyright by mjp on Flickr.

Select Early-Blooming Plants: There are also a number of perennials, shrubs and trees that bloom in late-winter and early-spring, such as hellebores (aka Lenten Rose) shown above.

To learn more, check out this article (PDF) I wrote about twelve plants that bloom early, sometimes even in snow.

Photo copyright Er.We on Flickr

More Plants: Want more good winter plant suggestions? Here are favorite winter plant choices from garden writers, garden coaches, landscape designers and other garden experts from across the United States and Canada:

Favorite Winter Container Plants (Maine) by Kerry Michaels

Favorite Winter Plants (Northern Idaho) by Dan Eskelson

Favorite Winter Plants (Canada) by Doug Green

Favorite Winter Plants (North Carolina) by Helen Yoest

Favorite Winter Plants (Western Washington) by Christina Salwitz

Plus! Here’s a guest post on winter plants I wrote for Open Spaces Feng Shui in NYC. See how plants can add life to your outdoor spaces, even in the dead of winter.

Emergency Help: Don’t know how you’re going to survive winter as a gardener? Here’s advice from five avid gardeners, who share their secrets for surviving until spring.

Meanwhile, what are your favorite winter plants to grow? Do you have more tips for wonderful winter gardens? If so, please share them. I’m all ears.

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 Guest Post – If you’re like us, you’re probably off to the gym already in the New Year to work off the holiday treats.  But there will come a time this winter and beyond, when you will no doubt crave a fancy dessert that is as beautiful as it is delicious. That’s why we have called in the experts.

This wonderful winter cake by our dear friend Isabel Gomes – award-winning LA-based photographer and hobby baker — is the real deal. Created just for Seasonal Wisdom readers, this lovely cake is certain to cast away the winter blues. Best of all, it doesn’t take forever to make this showcase dessert either. See how Isabel created this amazing cake…

All photos in this post copyright Isabel Gomes.

Isabel Gomes: This simple and sweet little cake can be whipped up in a very short amount of time and will not only look adorable on your dessert table, but will make you look like the baking diva you wish you had time to be.

Personally I like small cakes. They’re easier to handle and store in the refrigerator during the icing process. Plus, I don’t like to have a ton of cake lying around the house – it’s too tempting! Even a tiny cake like this one will satisfy 4 to 6 of my sweet-toothed friends.

I used two 4 ½” spring form pans in this recipe. If you have a big family or more guests coming over, a cake baked in 6” pans can easily feed 8 to10 people.

Before you begin, here are a few specialty tools I recommend:

• The first is a decorating turntable. I bought a plastic one at Michael’s for under $20 and it has single handedly improved the look of my cakes. (See my green and white turntable, a bit further down in this post.)
• You also want good quality cake pans. I like spring form ones (like the ones above), because I like the deeper sides. If I’m not giving away my cake, I’ll use the releasable bottom part as a cake base.
• Speaking of cake bases, if you’re not using a spring form pan or are giving the cake away, you’ll need a cardboard round cut to the size of your cake. (See the first photo of this post.) This is essential. You’ll need something under your cake when you are moving it from the turntable to your decorative plate or cake stand. Cardboard rounds can also be purchased at Michael’s or a food decorating website like Country Kitchen SweetArt. They are very inexpensive, but necessary.
• Offset and straight spatulas as well as a bench scraper are also important to have on hand. (See the first photo of this post.)

Devil’s Food Cake: Chocolate and coconut are a favorite combination of mine so I made this little cutie with Martha Stewart’s recipes for devil’s food cake, frosted with cream cheese frosting, and coated with sweetened coconut flakes. This batter will yield enough for 2 small cakes plus about a dozen cupcakes. This is a good opportunity to bake and freeze for another occasion.

Getting Prepared: By this time your cakes should be cooled and can be popped out of their baking pans. Here’s what you should do next…

• Place one cake at a time on your turntable.
• With a long serrated knife, slice off the rounded top part. Try to get as flat a surface as possible.
• You’ll usually see a line around the cake where it baked against the pan; use this line as your guide.
• Or, leave the cake in the pan and cut across the top, while resting the knife against the top of the pan.
• Don’t worry if it’s not perfect. We’re going for a charming homemade look – not Sylvia Weinstock perfection.
• Once you’ve cut the domes off your cakes, slice each one in half. Again place it on the turntable and slice while you turn the cake.
• If you use one of the cake bottoms as your top, you’ll get a nice modern square shaped cake.

Now the Fun Part – Icing and Decorating: Place your bottom layer (don’t forget to put it on the cardboard round) on your turntable and plop about a cup of frosting on top of it. It may seem like a lot of frosting, but it will flatten out. You want the frosting to be half as thick as each cake layer.

With a small offset spatula gently spread the frosting by moving the spatula in a side- to- side motion. Once it’s evenly spread, top it with another cake layer and do the same thing until all four layers are assembled.

Now it’s time to crumb coat. What that means is spreading enough frosting on the top and sides of the cake to hold in loose surface crumbs.

Don’t worry if some of the cake shows through at this point. Place your cake, turntable and all in the fridge for half an hour.

Once the crumb coat is firm, spread a generous amount of icing all over your cake. Start at the top and then work your way along the sides.

Don’t worry if it’s not perfectly smooth, the coconut flakes will camouflage any unevenness. A good trick to know if you’ve applied enough icing is to look down on your cake, you should see ½ inch of frosting all around.

Once you’re happy with your frosting, take handfuls of coconut flakes and press them into the sides and top of your cake. Gently ease a bench scraper under your cardboard round to lift the cake off the turntable and place it on your cake stand.

Voilá! A Winter Wonderland Cake to chase away the winter blues…

Leave your cake as is, or decorate it with a bejeweled ornament like I’ve done here.

Bon appétit everyone. I hope you do lots of baking in the New Year!

About the Author: Isabel Gomes co-owns Isabel Lawrence Photographers, a wedding photography studio with her husband in Los Angeles. When she’s not traveling the world photographing fabulous events, she can be found in her kitchen whipping up sweet treats for her family and friends. In addition to Oprah and The Rachel Ray Show, Isabel’s images have appeared in People, In Style and Town & Country.

Isabel’s food and lifestyle photos can be seen at: www.isabellawrence.com/isabelwork.html

Her wedding and portrait images are at: www.isabellawrence.com

Her delightful blog is at: blog.isabellawrence.com/

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