Leek Moths*

Hello! I am wondering when the leek moth is predicted to be active this season in the Toronto area? I want to plan for when I will be needing to put row covers on my seedlings to ensure they cannot…

Grow Food for the Wild Organic Study – Iroquois Diet

I want to study the effect of Wild Organic Food on Disease with the Canadian Naturopathic College at Leslie and Sheppard, but need some help growing food and looking for participants. I have found one farmer that will grow some…

Vegetable Garden in Low Light

I have had a vegetable garden, south facing, for 23 years. I rotate crops each year and add four bags of sheep manure. Over the last several years, greens are prolific but I get only a few tomatos and zucchini.…

Poor Veg Garden*

I wrote last year concerning very poor harvest – literally a few tomatoes and zucchini and 75% of tomato plants died with a month. The answer suggested I may have planted too early and not watered enough. However, I have…

Starting new vegetable bed on the exiting lawn*

Hello, I am writing from Toronto. I have created some vegetable beds already on my backyard lawn but I always removed the sod layer entirely before putting new soil and compost. Is it OK to cut the sod in flat…

Starting Beet Seeds*

I have some beet seeds I’d like to plant. Should I start them inside first?  …

Rhubarb rust*

Composted some infected leaves before I knew what it was. Can I use this compost in pots and containers without compromising the health of the plants, and/or spreading the disease…

How to prepare for gardening vegetables*

I have been assigned the task of maintaining my elderly father’s vegetable garden. Unfortunately, his health is in decline and like many of us 2nd and 3rd generation kids, I don’t know very much about the subject.The garden is about…

Trouble with vegetables – first time*

Hello, I’m a first time gardener and 3 months ago planted cherry tomatoes, bush beans , radishes , mini watermelon, chives, dill, coriander, small cucumbers. They were all doing well except the dill and chives that we’re all started in…