Press Release: April Issue
Press Release: April Issue
For Immediate Release: March 30, 2009
“RECESSION GARDEN” GUIDE: APRIL ISSUE OF SUNSET MAGAZINE HELPS TURN YOUR BACKYARD INTO A SOURCE OF NOURISHMENT, FOR TABLE AND SOUL
Menlo Park, CA – In the April issue of Sunset magazine, the premier guide to life in the West, top gardeners provide tips for cultivating vegetables in your own backyard―no matter how small your space or level of expertise.
With the White House breaking ground on the new White House Organic Farm Project and the number of homes growing vegetables expected to jump more than 40% this year compared with just two years ago, according to the National Gardening Association, a non-profit organization for gardening education, Sunset’s annual garden issue is timely and useful.
“There has been a recent explosion in the number of people that are growing their own home and communal vegetable gardens,” said Katie Tamony, Sunset editor-in-chief. “The food you grow yourself is packed with flavor, plus it reduces what you have to buy in the store. We want to make it fun and easy for everyone to get more from their backyards.”
The article, Digging Into Veggies (p. 66), features three Western gardeners’ home gardens―in Seattle, San Francisco, and Los Altos, CA―along with tips for:
Creating a Gourmet Garden:
- Install raised beds
- Grow greens
- Try unusual varieties
Growing Veggies in Pots:
- Choose the right pots for herbs and larger crops
- Grow vertically
- Choose easy crops like cherry tomatoes, basil, rosemary, and thyme
- Harvest regularly
Designing with Edibles:
- Create an edible―and beautiful―garden wall, using climbing fruits and vegetables like beans or blackberries
- Grow vining crops on arbors
- Use containers as accents
The transformative power of gardens is highlighted in Seeds of Change (p. 58), which profiles Brent Green, owner of GreenArt Landscape Design in Los Angeles. Starting with their own garden, Brent and his family worked with the community to transform their inner-city neighborhood into an oasis, one tree at a time.
Additionally, food editor, Margo True, shows how to take salad to a whole new level by using great-tasting flowers from your garden, including pansy, carnation, calendula, nasturtium, and bachelor’s buttons (p. 110).
Helpful garden-related how-to videos can also be found on Sunset’s Backyard TV series.
Also in the April issue:
Dream Gardens (p. 80) – Find inspiration from the winners of Sunset’s 2008-2009 garden design contest. Although all offer ultraluxe touches, they also take advantage of the greatest freebie of all: nature. The winning gardens are located in:
- Morro Bay, CA
- San Francisco
- Newport Beach, CA
Top Ten Garden Tours in the West (p. 34) – From Phoenix to Maui, these garden tours dazzle with art, hands-on activities, and wild animals.
Raising Chickens (p. 48) – Sunset welcomed six baby chicks to the coops in its test garden and chronicled the life of the hens―from chicks to mature egg producers. For anyone who’s ever wondered if they can have fresh eggs from their own backyard flock, this article provides tips for getting started―no matter where you live.
Avocados with Attitude (p. 74) – Food editor, Margo True, dishes up delectable and daring recipes, starring everyone’s favorite little green fruit, including:
- Spicy avocado poblano salad
- Avocado Fries
- Coconut avocado ice cream
SUNSET RECIPE: Coconut avocado ice cream
Makes: 1 qt
Time: 40 minutes, plus 2 hours to freeze
2 ripe medium avocados, chilled
¼ cup sugar
1 ½ tbsp. fresh lemon juice
1 can (14 oz.) sweetened condensed milk
1 can (13.5 oz.) coconut milk*, chilled
1. Pit avocados. Scoop flesh into a food processor, add sugar and lemon juice, and whirl until smooth. Add sweetened condensed milk and coconut milk and whirl to blend.
2. Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions. Freeze a metal bowl.
3. Scrape ice cream into cold bowl. Cover and freeze until firm enough to scoop, about 2 hours.
*For a delicate flavor, buy real coconut milk. For a bigger hit, buy a product made with coconut extract.
Homegrown Passover (p. 70) – Napa Valley gardener, Amy Giaquinta, shows how to make a feast full of spring flavors―straight from the garden. The seder menu includes:
- Fig, onion, and lemon haroseth
- Wine-braised short ribs with parsnips, carrots, and artichokes
- Carrot and sweet-potato tzimmes
- Meringue cups with strawberries and Meyer lemon curd
***Editors available for interviews.
Sunset magazine is the premier guide to life in the West, covering the newest and best ideas in Western home design and landscaping, food and entertaining, and regional travel in 13 Western states. Sunset and sunset.com are part of the Lifestyle group of magazines and websites published by Time Inc., the largest magazine publisher in the U.S., and a leading publisher in the U.K. and Mexico.