Wendy Kiang-Spray is a writer and speaker whose articles about gardening and food have appeared in national and local print publications. Her first book, The Chinese Kitchen Garden, is about growing and cooking Chinese vegetables. She gardens in Rockville, Maryland where she also works for the public school system there.
I cite The Chinese Kitchen Garden frequently in the book I wrote with The Chef’s Garden and as a newer gardener, I really enjoyed reading this book. It weaves together stories about Wendy’s parents’ garden, which sounds incredible, as well as practical information about vegetables and delicious-sounding recipes. I also just joined The Chinese Kitchen Garden Facebook Group, where there’s a lively group of gardeners and cooks.
In this episode, we talk about timing when it comes to vegetable gardens, what to know as we transition into summer gardening, and some Asian vegetables to try for new vegetable gardeners.
Vegetables Mentioned on the Podcast Luffa gourd Malabar spinach Edamame Thai eggplant Bitter melon Long Beans Chrysanthemum Beans Tatsoi Cilantro
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