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I still remember the first time I dug my hands into soil as a kid—my grandpa’s garden in upstate New York was my favorite place to be. Years later, I’m just as excited to share the joy of growing your own food, whether you’re a seasoned gardener or just starting with a windowsill herb.
This site is where I pass along the tricks I’ve picked up over the years, from saving seeds to coaxing stubborn plants into thriving. Let’s get dirty together.
More from Jamal Sizemore
Growing white patty pan squash transforms your garden into a zero-fuss harvest machine—imagine 12-inch wide edible flowers that taste like sweet, buttery zucchini. 🌿 I’ve grown them for three seasons now, and they’ve…
White-skinned squash like White Cushaw isn’t just food—it’s a garden workhorse that keeps giving. 🌱 I’ve grown mine for three years now, and each season they come back stronger, their vines spreading wider and yields…
Winter aconite ( Eranthis hyemalis ) punches through snow with cheerful yellow blooms that feel like nature’s secret gift. 🌱 I’ve grown these delicate bulbs for years, and their early spring appearance never fails to…
Winter barberry shrubs thrive when you prune them right after the first hard frost. ✂️ I’ve watched mine go from ragged to neatly tiered in just 30 minutes—transforming what would’ve been a messy tangle into a…
Winter frost putting covers saved my strawberries last winter when temperatures hit 15°F —now I never skip them. These lightweight shields create a microclimate that protects tender plants from freeze damage while still…
Winter Gem boxwood stays stunningly green when other shrubs turn crispy brown—here’s how to keep yours thriving through the cold. 🌿 I’ve had mine survive subzero nights with just a few simple tricks, and the results are…
