buttermilk biscuits with sausage gravy at Lambstock

WHAT'S NEW IN URBAN GARDENING

Borrow These Pro Photo Tips and Trends
You don't need pro equipment to snap the best food shots at dinner or in a trendy new restaurant. But[...]
The 9 Best Edible Flowers for Colorful Summer Cooking
Be sure not to eat florist or foraged flowers, which likely contain pesticides and preservatives, and don’t assume every edible[...]
Quick Recipes Using Colorful Urban Garden Flowers
Edible flowers make colorful garnishes that update a favorite dish, but they also take center stage in recipes perfect for[...]
Phaedra & Eric,  Richmond, Virginia

Welcome to urban gardening. Join our email list for weekly growing tips to get the most from a tiny urban garden, and to get new seasonal recipes from a pro chef. 


How to Grow Backyard Mushrooms in Logs
I fell into this whole mushroom farm thing by accident. Maybe more of a "planned" accident. I had been wanting[...]
Bloody Butcher: Virginia’s Heirloom Red Corn
Gardeners and small farmers are leading the heirloom seed movement, bringing back nearly forgotten strains of garden vegetables. Jake Garland[...]
The Top 7 Heirloom Seed Catalogs for Urban Gardeners
Spring's last cold snap is here - let's all curl up on our couches and flip through some beautiful seed[...]
5 Reasons You Must Have a Good Digital Garden Planner
If you can't be in your back yard during winter's unwelcoming weather, then choosing and using a good garden planner[...]
AvoidingDogs and 4 Other Common Urban Garden Pests
Our tiny urban garden has plenty of common garden pests, but not the ones you expect. We attract a level[...]
Home Garden Tool Sharpening Is Easier Than You Think
Until this fall I was scared to sharpen my own tools. I knew that late fall and early winter are[...]
Southern Cooking by Feel with Virginia Chef Edna Lewis
Chef Edna Lewis is having a bit of a moment - finally. And we can still learn a lot about[...]
Fresh Sage Redefines this Tasty Sausage Stuffing
Like most families, we have stuffing every Thanksgiving. Why not have it more often? The truth is that stuffing is[...]
Try Chef Iggy’s Southern Braised Kale with Onions
Slow cooked kale, collards and other bitter greens are a staple of the Southern kitchen. Chef Iggy grew up in[...]
Mold and Cold: Inside a Growing Urban Mushroom Farm
The word “farm” conjures up images of sunny rolling hills, green with rows of fresh vegetables. But visiting a mushroom[...]
Starting a Winery Garden at Upper Shirley Vineyards
Upper Shirley Vineyards just outside Richmond didn’t really plan to have a winery garden. But with so many farm-to-table restaurants[...]
Why Chefs Love Lambstock at Border Springs Farm
A hundred pounds of raw beef. Two giant gaping grouper. Cases of pickled peaches, foraged mushrooms and rare whisky. This[...]