• Experiment, enjoy edible flowers

    I think about food so much this time of the year because vegetables abound and broilers and lambs are on pasture. I have a deep appreciation for homegrown food, and this includes making it look pretty when it is served for a meal, especially when we have guests.

    Any successful festivity needs food, friends and flowers. The food and flowers can actually complement each other because there is a wide range of flowers that are edible. Why limit flower use to decorating tables? They can also decorate food without the threat of choking or poisoning your friends.

  • Most gardening methods grow out of basic principles and advice

    Chris Coulter

    Agricultural Columnist


    Gardening advice is a lot like the weather, it comes in a lot of different forms, and it changes often. New gardening methods emerge and promise to produce an incredible amount of vegetables in an incredibly small space, with an incredibly small amount of labor. These claims are sort of, let’s say, incredible.

  • ‘The flowers are happy’

    It’s a Kentucky tradition that by Derby Day, the tomato plants are in the ground, but Nora Ballard is late getting hers planted.

    On the other hand, she still has some lovely Swiss chard and kale.

    The Bardstown Farmers Market, where Ballard sells her produce, along with farm fresh eggs and jams, is off to a slow start this year, although it’s been open since the third Saturday in April.

    “People just ain’t been out a whole lot yet. They’re all waiting for corn and tomatoes,” she said.

  • Tall grass at state park is to prepare for return of horses

    The lawnmowers aren’t broken, and the workers aren’t lying down on the job. In fact, they’ve been working hard on landscaping the grounds of My Old Kentucky Home State Park for the peak summer tourist season.

    The field of tall grass in front of the mansion, however, has some tongues wagging.

    “We seem to be the talk of the town,” said Matthew Bailey, the director of the state park.

    The tall grass, he said, is a “visual change” that many people have noticed, but most don’t understand.

  • Milking it for all it’s worth

    Just a few hours after the 2:30 morning milking of cows on Keeling Dairy Farm, the herd welcomed a new calf and was expecting a few more that week as well.

    “We’re milking 240 right now, so theoretically we should have 240 calves a year,” said Kerry Brothers, who was on the farm Thursday morning.

    Brothers, who handles the herd, works with his cousin, Greg Brothers, renting operations on the farm. Brothers said they’ve been on the farm for about seven years, but he’s been dairy farming for about 24.

  • State ag dept.launches Food to Fork Program

    FRANKFORT, Ky. – The Kentucky Department of Agriculture is accepting applications from community organizations interested in hosting Kentucky Proud dinners now through fall of 2016.

    The Kentucky Proud Food to Fork Program will provide funding to qualifying applicants for dinners that showcase local food products. The program will also promote local agritourism businesses and provide educational background on locally produced agricultural food and products.

  • Ground your landscape

    Kristopher Fante

    Backyard Gardener

    As backyard gardeners, we’re always looking for ways to lessen our workload, cut expense and add beauty to our yards. As daunting as this may seem, I have found the use of ground covers can achieve these tasks while adding beauty to your yard.The use of ground covers ties the landscape together, whether it be shrubs, trees or perennials.

  • Sweet potatoes, nature’s perfect food, need 150 days

    Once again we enjoyed sweet potatoes all winter long from a fantastic harvest last fall. I planted out about 25 organic slips purchased from Country Corner Greenhouse in Shepherdsville in late May and by early November we had four nursery crates full of one of nature’s perfect foods! Seven months and counting in storage with no spoilage is impressive. We are down to about a dozen sweet potatoes; just in time for a transition to other summer vegetables.

  • It’s time to plant warm season crops

    Chris Coulter

    Agricultural Columnist


  • Hired hands

    Late Monday afternoon, Randy Calvert and his father, Larry Calvert, were nailing down what was left of the plastic that a weekend storm had torn off one of their tobacco greenhouses.

    There’s always plenty of work to do on a farm, and the hundreds of young plants inside some of the greenhouses are ready to set, and the ones in another soon will be. But the farmworkers haven’t yet arrived to help the Calverts during the growing and harvesting seasons.