During these difficult fiscal times, we can choose to throw our hands up in despair, or we can embrace the creativity, imagination, and determination of our predecessors who came together in adversity, and in so doing, made this country the great land that it is. During wartimes and depressions, Americans re-assessed their priorities and realized that so much of what makes life easier, also strips it of the very qualities that make it worth living.

Victory gardens are not a new concept, but have come back into favor as grocery store prices have skyrocketed. Ironically, the food that we grow in our own backyards has a richer, fuller flavor, with aromas that have been bred out of the pre-dried, pre-packaged foods to which so many of us have turned. This is particularly true of fruits and vegetables; tomatoes have been hybridized to make them symmetrical and red, with a long shelf life, and a durability to survive the rigors of automated harvesting and long-distance shipping.

But heirlooms, or heritage tomatoes, have become increasingly popular and available. Prized for their outstanding flavor, their unusual shapes and vast range of colors add to the plate as well as the palate. They range in color from purple to orange, green, white and even black, and many are every bit as hardy as hybrid varieties.

By definition, an heirloom tomato's seeds can be traced back at least a century, and reproduce through an open, or natural, pollination process. You may choose to grow your heirlooms from seed, but a quick visit to your garden center will probably yield starter plants such as the popular Brandywine tomato, or other varieties that are local favorites. Pick out healthy looking plants with no yellowing or speckling on the leaves. Check the tag, looking for a string of letters; these denote resistance to the following diseases:

• A--Alternaria leaf spot
• F--Fusarium wilt
• FF--Race 1 and Race 2 Fusarium
• L--Septoria leaf spot
• N--Nematodes
• T--Tobacco mosaic virus (never smoke around your tomatoes!!)
• V--Verticilium wilt.

Thus, a tag with the code of FFLT means that the plant is resistant to both common strains of fusarium wilt, septoria leaf spot, and tobacco mosaic virus.

There are two different types of tomato growth types, determinate and indeterminate. Which you go with will depend on where you plan to grow them (they love the sun!) and how much room you have. Determinates are compact and bushy, tend to be early growers, and are best suited for small gardens and container gardens. Indeterminates are vinier and will need support. They tend to fruit up later, so why not plant both for a constant supply?

Plant tomatoes approximately 2 to 3 feet apart from each other or in rows 3 feet apart with the plants spaced at a foot. You may plant when the temperature is a consistent 50 degrees F, but the plants won't begin to set fruit until the overnight low is regularly above 55 degrees F. Use soil amendment, and add water evenly for best results.

When your plants begin to need staking, consider twig or bamboo tripods, or trellising; your garden will not only prove delicious tasting, it will also look good!

If you have ever eaten a savory lamb chop, a rosemary-enhanced spaghetti sauce, or grilled seafood on skewers made of the leaf-stripped stems of the rosemary plant, you already understand why rosemary was named the "Herb of the Year" in 2000, and why nearly every kitchen, no matter how sophisticated or how simplistic, has a bottle of rosemary leaves as part of its arsenal.

It is one of the easiest plants to grow, in just about any USDA zone. In the colder regions it should be brought indoors to winter, given strong southern light, well-draining alkaline soil, and not too much water. If grown outdoors, this amazing herb may be planted in a raised bed, or in containers and pots which will make a move inside easier.

If you live in the south, rosemary is a perennial that will provide you with fresh taste year-round. And in these economic times, growing your own herbs will not only be a positive impact on your purse, it will also enliven tired recipes, and help you develop your young ones' palates.

But it is perhaps the history of this herb that makes it a subject of much literature and lore. The ancients were quite familiar with this shrub. Greek scholars wore garlands of rosemary during examinations in order to improve their memories and rejuvenate their spirits.

It was touted by Pliny the Elder (who gave the herb the name rosmarinus, meaning "sea dew") as a cure for bad eyesight, jaundice and miscellaneous wounds. Rosemary was substituted for the more costly incense, and called by its French name, incensier. The Spaniards had a legend that the bush sheltered the Virgin Mary in the holy family's flight into Egypt. She draped her cloak over a rosemary bush, turning the color of the blossoms from white to blue; they called it romero (the Pilgrim's Flower).

It was a common sight for rosemary to be burned in sick chambers (perhaps the strong odor was thought enough to evict the foul fevers), and in contemporary French hospitals it is still burnt in conjunction with juniper berries to purify the air and prevent infection.

Romance surrounds the myth of the rosemary. In the 14th century, Queen Elizabeth of Hungary had a potion made of rosemary and lavender to inflame the passions of the King of Poland, who requested her hand in marriage. She was 72 years of age; he was 26. This miraculous potion became known as Budapest water, and was the modern-day equivalent of a beauty product for women for hundreds of years.

"There is rosemary, that's for remembrance, pray, love, remember." Thus spake Shakespeare's Ophelia. Along with remembrance, rosemary symbolizes loyalty and thus has been long associated with weddings.

So we invoke the power of rosemary in the hope of healing gout, the plague, colds, headaches, dyspepsia, or as a stimulant for memory. We use it in topiaries, potpourri, or bath salts...what more can you ask for in one plant?

Click here for a wonderful rosemary cookie recipe!

Well, actually it's both. Cilantro refers to the leaves of the plant, and coriander references the seeds. Also known as Chinese parsley, this herb is indeed a member of the parsley family. This gentle little herb with lacy, fern-like leaves is a social creature, requiring other plants growing around it to aid in holding it up on its spindly stems that can reach 2+ feet in height. Excellent companion plants are caraway, anise and dill.

An annual, it is best first planted in cool weather, in a moderately rich, slightly alkaline, well-drained soil; this native of Asia and the Mediterranean regions prefers full to partial sun. In ideal conditions, cilantro (leaves) will last about 8 to 10 weeks before flowering. To ensure such conditions (this herb is not a friend of weeds), mulch to keep the roots cool and weed-free.

Once the herb flowers, producing a delicate white-to-lavender display, seeds will form; harvest them immediately when the leaves and flowers turn brown, but before the seeds disperse. To do this, cut the entire plant and hang it to dry upside down in paper bags. Occasionally shake the bags to thresh the seeds, but be certain that they have fully dried; coriander seeds can be bitter if only partially dry.

Once you have harvested the dried seeds, roast them in a frying pan over low to medium heat, frequently shaking the pan. Cool, then crush with a mortar and pestle just before use; this will release the flavor--and the trademark lemon-scented odor. The wise herb gardener will retain some of the seeds prior to drying for replanting every few weeks to guarantee a continuous supply.

When picking fresh cilantro, choose the small, young leaves (which are the tastiest) and cut with the stems on. Rinse well, and place the bunch, stem ends down, in a small glass of water as if you were displaying flowers. Cover with a plastic bag, securing with a rubber band, and refrigerate. Change the water daily, and your cilantro will last much longer.

The citrusy tang of cilantro has become a popular addition to Mexican cuisine, while Chinese, Thai, and Indonesian cuisines use both cilantro and coriander. Thai curries incorporate the chopped leaves of cilantro, while Indian curry powders owe their aromatic quality to ground coriander.

Coriander has been found in Egyptian tombs dating back 3,000 years. The ancient Hebrews used cilantro root as the maror, or bitter herb, during the symbolic Passover Seder meal. The Roman conquests of Europe and Asia introduced the use of cilantro as an aphrodisiac in China during the Han dynasty (207 BC – 200 AD); such usage is mentioned in The Tales of the Arabian Nights. But most notably, the visions of sugar-plums which danced in children's heads on the night before Christmas, originally referred to sugar-coated coriander.

The seeds, when chewed, freshen one's breath; the essential oil is considered an aid in improving memory; and because of cilantro's powerful scent, it has a reputation for attracting beneficial insects and deterring harmful ones.

Whether you call it cilantro or coriander, the distinctive characteristics of this tiny miracle herb make it a must-have for any herb garden.

With at-home vacations here to stay, enjoying a family barbecue around a water feature is a marvelous way to save money, strengthen family bonds, and find peace and tranquility with the soothing elements of a pond in your own backyard.

Ponds can be of any size; a swimming pond is only 20% of the cost of a swimming pool! But what we are seeing more and more of is a smaller, more manageable version--sometimes no larger than 3 to 4 feet in diameter--catering to birds, butterflies, frogs, fish--and your family, of course! And any sort of water feature adds not only to your inner felicity, but increases the value of your home. In return, there is maintenance to be done, the scope of which varies with the size and complexity of your pond.

Today we’re dealing with the re-awakening season of the year, spring, and the resultant maintenance needed for the re-opening of your pond. But a refresher course in fall/winter maintenance is prudent to review.

Even in more temperate zones, you should have removed any decorative features such as waterfalls or misters, which might suffer damage from freezing nights.
You should also have:
• cleaned out any leaves or debris;
• cut back plants;
• added mulch to border plants;
• and transferred the more frail plants indoors.

If you have decided to incorporate fish in your outdoor pond this year, be sure to carefully and extensively research which fish cohabit harmoniously. Adding fish means adding greatly to the maintenance that must be done on your pond, and to the amount of knowledge that must be obtained so that you do not suffer a high mortality rate. Also research your fishes' needs, and transfer applicable fish inside during winter if they cannot tolerate the colder season. Or, by adding a floating pond heater, you can ensure that the water temperatures never get lower than 55 degrees Fahrenheit.

A yearly spring cleanout will ensure a clean pond, healthy plants and happy fish. You may remove as little as 20% of the water if you were diligent in preparing your pond for winter, or up to 50% if the accumulation of dead leaves and debris is significant.

If you chose to not add fish, or decided to winter your fish indoors, why not completely empty the pond and give it a thorough cleaning? However much water you remove, the next step is to do the following:
• First, disconnect the plumbing, and then drain the pond, using this water as an excellent fertilizer for your garden plants.
• Remove all debris, and climb into your pond to wash off the muck. This is a great way to bond with, and repay, your water feature for all that it’s given you!
• Rinse numerous times until it is clean.
• Check the liner for any tears.
• Clean all of the filters and replace filter pads.
• Refill the pond, dechlorinate, and if you now wish to transfer your indoor guests to their outdoor home, gradually reintroduce the fish, ensuring an even acclimatization; it is essential that the new water is the same temperature, pH, and alkalinity.

And--this is the most important part of the pond re-opening process---pull up a chair, pick up a book, and sit back and relax to the soothing sounds of your own personal paradise.

How often should I feed my lawn?

Answer:
We recommend feeding lawns every two months during the growing season. You can start off by applying a lawn food in late winter to early spring that contains a pre-emergent herbicide, such as Scotts Turf Builder Plus Halts, to help prevent crabgrass and other weeds from germinating.

After that, switch to a complete lawn food like Dr. Earth Super Natural Lawn Food.

If summer weeds become a problem, apply a weed and feed fertilizer like Scotts Turf Builder Plus 2.

Make sure to give your lawn a final feeding in fall, before it goes dormant, to keep it green through winter. If a lawn goes into the winter looking yellow, you won't be able to green it up until temperatures warm up again.