As a lifelong gardener, I’m no longer surprised by annual harvest fluctuations. A few years back, my plants yielded a single bean, which I comically steamed, salted and cut four ways to split with my ...

Jalapeños are easy to pickle with water, vinegar, and salt. Heat the brine, pour it over sliced jalapeños, then let sit for 30 minutes before eating.

It’s September, and I still haven’t harvested a single red tomato. The beets are still grape-size and, so far, my four plants have produced only two zucchini. But the green beans? They’re suddenly ...