Volunteer to help at the Slow Food preSERVE garden. Get outside and get your hands dirty! more ›

If the weather today has got you down, take a look at these suggestions and get ready for better days ahead. more ›

We helped harvest a few weeks ago, and you can join in the fun tomorrow. If you like sweet potatoes (or urban gardening) you won't want to miss this. more ›

Chef Scott Walton tends a serious rooftop garden that provides some great ingredients to the kitchen. more ›

Real Naked Food, a new small organic grocery store, has just opened in Wicker Park. The store, which carries organic produce, packaged goods and cleaning products, also has a huge bulk section - perfect for the local baker who needs a few pounds of flour. The store officially opens on April 22, but it's open right now with limited stock. We visited last week and snapped a few pictures - don't worry, the shelves will be full soon. more ›

Ah Thanksgiving, that day of over-indulgent days - a holiday celebrated by the consumption of copious amounts of roasted, baked, fried, and boiled foods. For many, the centerpiece of this feast is the turkey. However, not everyone looks forward to celebrating with a drumstick. For vegetarians and vegans, Thanksgiving can be a difficult holiday to digest. If you are of the veggie variety, so-called "Turkey Day" does not have to be an occasion to dread. A little pre-holiday planning and prep is all it takes to make it through the day with a full tummy and a clear conscience. more ›

We've been growing so many radishes in our garden plot, we haven't been able to eat them all! We also made a minor mistake with our lettuce-to-radish ratio, so we have a lot of radishes but no salads to put them in. We had plenty of jars left over from our infusion experiments, so pickling was clearly in order. We plan on showcasing a few different ways of processing and preserving some of the bounty of summer over the next few weeks - this is just the first! more ›

Last month, I bought a garden plot at the Peterson Victory Garden Project. It's been amazing to watch the project get underway. Less than a month ago, the space at the corner of Peterson and Campbell was a vacant lot, filled with concrete, irregular gravel and standing water. But after tons of work, gravel, mulch and sweat, the garden is looking beautiful. Over a hundred raised beds have been built and filled with soil, and planting has begun in earnest. more ›

A two-acre plot of land that plays host to carrots, beets, and turnips during the warmer months is at risk of being turned into a construction site because its original owner, The University of Chicago, wants it back. The university plans to turn the garden into a staging area for their new Chicago Theological Seminary building on the southeast edge of campus, with construction due to start in the spring. more ›

There are a thousand reasons why summer dining in Chicago is so fantastic. One of the best being fresh, locally grown ingredients and it doesn't get any fresher than when chefs grow their own ingredients in restaurant or home gardens. An increasing number of chefs are doing so including some of our faves: Rick Bayless of Frontera Grill, Paul Kahan of Blackbird, George Djurovic of August Grocery, (just to name a few.) more ›

Garfield Park Conservatory celebrates their 100th Anniversary today. All sorts of events will take place today between Noon and 3 p.m. Live music, storytelling, prizes, and free food -- including cake -- will all be a part of the festivities. You can also have your photo taken with conservatory staff dressed as horticulturalists from the early 1900s. Be one of the first 100 and you’ll receive a free dogwood sapling. more ›