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As a child, Kristin Ohlson had easy access to gardens. Her grandparents maintained a small orchard and grew produce on their farm; her parents also planted huge plots of vegetables and flowers each year. While Ohlson didn’t develop a deeper agricultural interest until she grew up (all those hours harvesting vegetables cut into childhood playtime, after all), she eventually started researching how food is grown. And that research turned into a minor obsession.
In her 2014 book, The Soil Will Save Us, Ohlson documents how soil scientists are experimenting with cover crops, composting, no-till techniques, and other methods that help farmers reduce their reliance on fertilizer and rethink their relationships with soil. “Dirt First,” her more recent feature for Orion Magazine, and a Q&A with the Food & Environment Reporting Network (FERN) dive even deeper into the subject, exploring the role that microorganisms play in soil health, for both farm fields and backyard gardens.
“Plants pull carbon dioxide from the atmosphere through photosynthesis and create a carbon syrup,” she writes. “About 60 percent of this fuels the plant’s growth, with the remaining exuded through the roots to soil microorganisms, which trade mineral nutrients they’ve liberated from rocks, sand, silt, and clay—in other words, fertilizer—for their share of the carbon bounty.”
But before you chalk this all up as far too heady for the home gardener, check out her five easy steps for nurturing vegetables and flowers with natural methods based on that big-picture research—but applied to our own backyards.
1. DISTURB THE SOIL AS LITTLE AS POSSIBLE
Soil health starts with one basic principle: Don’t disturb the dirt. Sure, soil supports roots and helps hold up plants, but it also serves as a habitat for beneficial microorganisms.
“Underneath our feet is this incredible world teeming with billions of microorganisms that have been working in the soil for millions of years,” Ohlson says. “That ecosystem in the soil is what plants depend on for their nutrition, their water, and their defenses against chemicals, diseases, and insects.”
Rather than tilling garden rows and digging deep holes for new plants, she suggests leaving the soil structure as intact as possible. Poke small holes for seeds and dig slightly bigger spaces before planting seedlings.
2. MAKE PEACE WITH WEEDS
It may sound counter-intuitive—maybe even chaotic, in terms of landscaping—but weeds don’t need to be treated as an enemy. Even uninvited plants can help protect soil and feed the microorganisms at work below the surface.
“I used to dig up weeds or pull them out by the roots, but now I don’t want to disturb the soil. I go around with scissors and snip weeds off at the soil level instead,” says Ohlson. She then scatters clipped stems and leaves between the plants she wants to keep. This organic matter functions as mulch and acts as compost as it decomposes.
3. ENCOURAGE DIVERSITY
“In nature, there is this vast abundance of diversity—plants and insects and all kinds of life—in every square foot. This biodiversity helps feed and support the biodiversity in the soil,” she says. (Check out the incredible variety of plants in this enchanting Texas garden.)
Follow nature’s lead in your garden by growing a variety of vegetables, fruits, flowers, herbs, and other plants in close proximity. The variety promotes healthy, robust soil and might also attract a new mix of pollinators.
4. PLANT COVER CROPS
Every gardener has heard this one before, and Ohlson is a firm believer as well. She aims to keep her garden soil engaged, either by covering it in dead plant material or by nurturing live roots in the ground. Cover crops play a dual role. They interact with microorganisms by extending their roots as they grow, and they provide extra organic material to protect the soil once they’re harvested. In small gardens, simply clip cover crops with scissors and scatter over bare ground.
Not sure what kind of cover crop to plant? First, consider what might thrive in your location and climate. “Then, see what plants and flowers are native to your region,” Ohlson suggests. “But really, I think people can use almost anything, as long as it grows.” (These 5 cover crops will keep a small plot healthy.)
5. TRADE FERTILIZER FOR COMPOST
When plants rely on fertilizer, they get lazy. Their partnership with microorganisms in the soil changes, and that can impact the wider microbe community. By using compost instead, you’re enhancing the soil with a concentration of microorganisms and carbon that help plants thrive.
If making your own seems too messy or daunting, look into local sources. Some cities collect food waste and make the resulting compost available to the public. Elsewhere, garden and hardware stores sell organic compost by the bag. You might find regional farmers who can supply the materials you need, as well.
“I also put sticks, some food waste, and dead plant matter around my living plants. That keeps the benefits of compost happening on the most basic level,” Ohlson says.
FOR SMALL-SPACE GARDENERS
Ohlson’s overall advice is similar for gardeners who grow plants in pots or containers, where soil mindfulness is especially important.
“When water hits bare soil, it compacts that soil. Even the force of one raindrop can make an impact. So, the less that bare soil is exposed to water, the healthier that soil is,” she says. “Even in a small pot, I don’t want to be pouring water directly on the soil. I’d rather have it seeping through clipped plant material and reaching the soil in a gentler way.”
Ohlson has two raised beds in her own backyard and she packs them with a diverse selection of vegetables, flowers, and shrubs. “I plant things really close together and try to have a lot of live roots in the ground. It’s so rewarding to see the incredible production I get out of these two tiny raised beds,” she says.
How do we plant a tomato, you might ask? With a ridiculous amount of stuff in the hole, is the answer. When someone ropes me into telling them and I start the long answer, I eventually see their eyes glaze over. That’s the point where I say, “Then you throw in the kitchen sink and cover it all up.” To date, no one has laughed at that joke. I think they’re just either too overwhelmed by the real stuff we put in there, or they actually believe we’re throwing in a sink.
This is how we plant a tomato. First off, let’s take a look at our sexy specimen here on the left.
We started this beauty in our heated greenhouse in late January. We potted it up to a gallon container about 3 or 4 weeks ago. It will go into one of our freshly prepared beds, shown to the right.
The tomatoes are placed three feet apart. I’ve learned over the years that spacing them closer than that means less fruit. We dig a nice deep hole to accommodate all the additions – the exact depth is dependent upon how tall the seedling is that you start with. We want the plant to be almost completely submerged into the soil, and the fish head and amendments put into the hole need to be covered with a bit of soil, so we plan accordingly for the depth. This particular hole ends up being almost two feet deep, and is ready for our first goody, these impressive fish heads.
We get them from the restaurant we grow for, Manresa. You might be able to get them free from a good butcher or fishmonger. I even know of someone who called a few restaurants in their area and was quickly rewarded with a nice bounty of juicy fish heads. Fish tails, spines, guts, as well as shrimp, crab, or lobster shells are all good as well. Some of you may worry about critters digging these up later. We’ve never had a problem with animals digging up my tomatoes, and we’ve got three dogs, two cats, and what seem like an endless supply of raccoons living on the property. I stress the point that this is the first thing that goes into our very deep planting hole. That may help keep it from getting dug up. You can see the six inch long fish head staring up at us from the bottom of the hole here.
If you’re reticent to put the fish head in the hole, or simply can’t get your mitts on any, we recommend using fish meal as a substitute. Two handfuls is about right. We get ours from Gardner & Bloome.
The next thing that goes into the hole are a couple of aspirin tablets and some crushed chicken egg shells. The aspirin is to help jump start the plant’s immune system. You can read more about that science here. We’ll put three or four crushed egg shells into the hole as well. You can see our three colors of eggs from our fancy chickens – yes, those are green eggs in there. The eggs supply a nice calcium boost, which will help prevent blossom end rot, that nasty brown patch on the bottom of tomatoes that lack calcium (the fish head bones and bone meal also help with that).
Bone meal is the next to go into the hole. We put in a heaping handful of bone meal. This is a nice organic phosphorus source, which is essential for blossom production. More blossoms, more fruit. Bone meal also increases calcium availability for the tomato. This is also a Gardner & Bloome product.
We then put in two handfuls of Gardner & Bloome’s Tomato, Vegetable and Herb Fertilizer. It’s an all-purpose organic fertilizer that contains the essential macronutrients of nitrogen, phosphorus and potassiun. Their mix is a very nice 4-6-3 of those nutrients.
We also recommend putting a handful of pure worm castings in the bottom of the hole. We amend our beds with worm castings and we also spray a worm casting tea on the plants while they grow. Really great stuff. Worm castings are available for sale at our tomato plant sale.
The hole is complete (sans kitchen sink) and we’re now ready to pop in the tomato plant. We trim off the lower leaves, be there one, two, three or more, leaving only the top-most leaves.
We put an inch or two of soil on top of the amendments in the hole. The plant is eased out of the pot, and before it’s placed in the hole, I sprinkle a third of a cup or more on the rootball with a product called Xtreme Gardening’s Mykos, which is a mycorrhizal fungi that attaches to the roots, growing as the root ball grows. It protects the plant from some diseases, such as verticillium and fusarium wilts. If there are any “silver bullets” here, it is this healthy addition of mycorrhizal fungi.
Once the tomato is in the hole, we double check the depth by judging how far out of the ground the plant will be sticking.
If it’s going to be too far down, we’ll remove the plant and add some more soil. If it looks like it’ll be up above the soil more than we want, that’s too bad because we ain’t gonna be fishing them fish parts and all that other stuff up out of that hole and digging it deeper. No siree. So we try our best to gauge the depth of the hole according to the height of the plant we’re putting in.
We then back fill GENTLY – only one quasi-firm push settles the soil around the plant.
Please do not man-handle the soil around the plant by stomping on it or pressing too hard. That’s not necessary and it expels all the air out of the soil. Believe it or not, the roots need oxygen down there just as much as they need nutrients and water.
A temporary well is then made around the plant base to catch the first watering. The first watering is the most critical. We do it multiple times. Water it in once, twice, three times at least. Wait a few minutes to allow the water to drain through. If you have a deep hole, likely way more than 12 inches deep, you will be amazed at how much water it will take to wet the root ball a foot or more under the ground. So don’t be stingy with the water the first day. Thereafter, you can back off the watering. Here’s our finished bed. You can see the tomatoes are spaced pretty far apart:
Drip irrigation will be repositioned on the bed, and staking and mulching has yet to be done. In the meantime, please feel free to email us or leave a comment below with any questions.
If you’re still not getting the results you want, then consider taking this Tomato Masters class.
You can find more information all about tomatoes on the World Tomato Society website.
Good luck, folks!
[via RealFarmacy, Grow Better Veggies]
Including easy ingredient substitutions, basic knife skills, meat marinating times, and more.
1. For making your own vinaigrette
Which you should be doing, instead of buying the bottled stuff. It’s healthier and tastier, and it’s really not hard. Here’s everything you need to know about building a better salad.
2. For making substitutions when you’re missing an ingredient.
Pretty awesome. [via]
3. For cooking red meat exactly how you like it.
If you’re going splurge on a really great piece of meat, you’d better know how to cook it to temperature. If you need more help, here’s how to make the perfect steak.
4. For spicing things up.
Sure, you can just dump a bunch of spices into your stew and it’ll taste good. But, you can take your home cooking to a whole new level if you really know which spices taste best with which foods. [via]
5. For making any soup from scratch.
It’s actually s(o)uper easy to make a healthy, warming winter meal. [via]
6. For Metric conversions.
7. For boiling eggs:
Cooking time varies depending on whether you like your yolks soft or hard. Here’s exactly how to boil an egg.
8. For volumetric conversions.
Why do math when this chart has all the answers?
9. For cooking with and maintaining a cast iron skillet.
Cast iron skillets are great for cooking because they’re good heat conductors, meaning they get super hot, stay super hot, and cook your food evenly. They’re especially great for getting a delicious, crispy crust on meat. Here’s everything you need to know about owning a cast iron skillet.
10. For making sure you’re using the right kitchen appliance.
Good cooks know that sometimes it’s better to leave the hard work to a machine. Just make sure you’re using the right one.
11. For marinating meat to make it tender and delicious.
No more dry chicken. Here’s more about using marinades to make delicious food.
12. For knowing what oil to use.
It’s important to know the smoke point of the oil you’re cooking with so that you don’t set off your smoke alarm and ruin your food. [via]
13. For when you’re too heavy-handed with the chili peppers.
It’s a shame when you spend all evening making a great dish, only to find that it’s intolerably spicy. Here’s how to tone down the heat.
14. For your next trip to the butcher.
Knowing the difference between cuts of meat means you’ll always be able to go into a butcher or grocery store and ask for exactly what you want. Plus, it makes for impressive dinner conversation. Full infographic here.
15. For knife skills.
A sharp knife is a cook’s most important tool. Knowing how to use it means anything in the kitchen is possible. [via]
16. For knowing what kind of onion to use.
You won’t ruin a recipe by using a sweet onion when a red onion would have been better, but different onions have different characteristics—some are milder, some are sweeter, etc.—so it’s good to know the difference. More info here.
17. For vegan baking.
You may have to experiment a little bit to figure out which replacement is best for particular recipes, but here’s a good starter guide on egg substitutions.
18. For hosting a party.
Running out is not an option. Heather from Chickabug has plenty more tips for party planning, cooking and decorating.
19. For cooking your grains perfectly.
20. For making a sourdough starter.
Freshly baked bread forever! This is how to make the perfect sourdough boule.
21. For cooking vegetables.
Well, for boiling or steaming vegetables. [via]
22. For filleting fish.
They’re much cheaper when you buy them whole, and filleting them yourself isn’t that hard. [via]
23. For pasta lovers.
Impress anyone with your extensive noodle knowledge. Get the poster (or see a zoomed-in version) at Chasing Delicious.
24. For perfect chocolate chip cookies.
And by “perfect” I mean, “exactly the way you like them.” Learn more about how to make the chocolate cookie you want.
25. For grilling everything.
Fire it up. [via]
26. For knowing what’s in season.
Sure, you can find blueberries at the supermarket in December. They’re just not going to taste very good. From The Best American Infographics.
27. For knowing exactly how to store your groceries, and for how long.
You can’t be a be a better cook if you’re throwing away rotten food all the time. [via]
Do you love the holidays, but also the environment? There are plenty of festive ways to incorporate your green lifestyle into your home for the holidays. The first thing to always keep in mind is to simplify. Making things simple reduces costs, stress, and waste, and also gives us the time to slow down and really connect with others, which is what the holiday season is really all about anyway. Deck the halls with these stylish and eco-friendly ideas!
Christmas Tree Alternatives
You don’t have to go with a traditional tree to pack in the holiday cheer. For an easy to assemble/disassemble option, go with a recycled cardboard Christmas tree, such as this Moderno Christmas tree, this year. They’re attractive right out of the box, but can also be decorated with paper, paint or crayons, and can be displayed in clusters for a unique look. Cardboard trees also cut down on storage space, and are made from strong, 100% recycled material that can be recycled later as well.
Not into the cardboard look? You could also try a potted, living trees, such as an edible one made out of rosemary. These fragrant trees allow you to decorate without killing trees and double as herb gardens to spice up your holiday meals!
Tree Decor
Use recycled ornaments, such as those passed down in the family, or use old light bulbs to create new decorations this year using these three creative ideas. Ideas abound for decorating old bulbs of all shapes and sizes. With a little paint and/or glitter coating the bulbs, your tree will really shine!
And remember that less is more! To cut down on your energy use (and bill), you can use tinsel instead of lights to maximize the shine. But if you’re going to string lights around your tree and home this year, make sure they’re LED lights, which come in a variety of styles and colors and use 90-95% less energy than old-fashioned incandescent bulbs and shine for 200,000 hours of use. While you’re at it, set them on a timer, so they’re only used when you need them. It’s an efficient way to save money and the planet!
Homemade Wreaths
Not all wreaths require cutting branches off of trees, and Inhabitat’s DIY wreath created from recycled fabric scraps is a great example of a more eco-friendly alternative. Follow their easy guide to get started on your own!
Pillows and Other Decor
There are plenty of ideas on Pinterest for home decor, which can be quite overwhelming! But we’ve focused on a couple simple options for your home that won’t break the bank.
Create and toss these festive DIY throw pillows out of old sweaters on your sofa, chair or even in the bedroom for a quick holiday decor staple you can use for years.
For some table topper or bookshelf decor, try upcycling some wine bottles with metallic paint or create winter vases with some dollar store finds for a very cool look that will carry into the new year.
Set the Stage for Dining
Dress up your dining room for sit-down gatherings!
For a simple, yet stunning way to show off your holiday place settings, wrap each set with a wide, pretty ribbon. Save the ribbon for another party or to wrap presents later!
For a festive centerpiece display, use a cylindrical glass vase to display a tall pillar candle and holder surrounded by fruits and nuts, such as a colorful combination of walnuts, cranberries, and kumquats. For a vintage look, you can also create your own table runners and candle holders like these pretty candle holders by wrapping lace around Mason jars.
Besides the obvious use of menorahs that have been passed down for generations, buying or creating your own menorahs made out of reclaimed wood, metal, or glass is another stylish, eco-friendly look. Latkes taste so much better by the glow of the menorah, so light up your living space with these toxin-free, 100% beeswax, hand-dipped Hannukah candles.
During the busy holiday season we need some fast projects, and this DIY table runner requires only a great piece of fabric and some thread. But the best kind might be the “no-sew” variety, and HGTV has rounded up a few awesome table runner options that require zero sewing skills.
Hopefully, these ideas have sparked your imagination for even more eco-friendly possibilities for decorating your home this festive season.
Mushrooms are in season right now and are such a great way to add local produce into your weekly menu. From mild flavored white button mushrooms to portobello's earthy flavor, there is a mushroom that can be added to most any style of cooking. The following is a rundown of how to select, prep, and cook these amazing members of the fungus family.
Common Cooking Mushrooms
Beech mushrooms are petite with either all-white or light-brown caps. They have a crunchy texture that offers a delicately mild flavor that is both sweet and deliciously nutty.
- How To Use Them: Cook beech mushrooms whole or slice them into sauces to compliment chicken or fish dishes. They also taste great with vegetables and in stir-fry. Add to soups, stews or sauces as a last ingredient to maintain crisp texture.
Button mushrooms, or white button mushrooms, are the most popular mushroom because they are the most inexpensive and the most widely available. They have a fairly mild taste and blend well with almost anything, although they don’t offer the more intense and dramatic flavor of other varieties.
- How To Use Them: White button mushrooms can be sautéed or cooked in any way, or enjoyed raw in salads. Try them sliced and sautéed on pizza, or in pasta, quesadillas or cheeseburgers.
Crimini mushrooms, also known as baby ‘bellas or browns, are similar in appearance to white button mushrooms, but have a light-tan to rich-brown cap and a firmer texture. Criminis have a deeper, earthier flavor than white buttons.
- How To Use Them: Criminis They can be sautéed, broiled, microwaved or cooked in almost any way. Their hearty, full-bodied taste makes them an excellent addition to beef, wild game and vegetable dishes.
Enoki mushrooms have tiny, button-shaped caps and long, spindly stems. They are milder in taste and crunchy. Before using, trim roots at cluster base. Separate stems before serving.
- How To Use Them: Try enokis raw in salads and sandwiches. Or use them as an ingredient in soups, such as a stock made with soy sauce and tofu.
Maitake mushrooms are also called “Hen of the Woods.” They have a distinctive aroma and a rich, woodsy taste. To prepare maitakes, sauté lightly in butter or oil.
- How To Use Them: Maitakes add a richer taste in any recipe calling for mushrooms. They can be a main dish ingredient or used in side dishes and soups.
Oyster mushrooms can be gray, pale yellow or even blue. They have a velvety texture and a very delicate flavor. To bring out their flavor, sauté with butter and onions.
- How To Use Them: Try oyster mushrooms over linguine, with sliced steak and with red peppers sprinkled with grated parmesan cheese.
Portabella mushrooms have a deep, meat-like texture and flavor. Portabellas can be grilled, broiled or roasted and served as appetizers, entrées or side dishes.
- How To Use Them: The hearty taste and texture of portabellas make them a flavorful vegetarian alternative; they can be grilled and served as “burgers” on toasted buns.
Shiitake mushrooms have a meaty texture and are rich and woodsy when cooked.
- How To Use Them: Shiitakes add a meaty flavor and texture to stir-fry, pastas, soups, entrées and sides.
How to Choose
Choose mushrooms with a firm, unblemished skin. Reject any that are damp, soggy or withered. Mushrooms should have an earthy, but pleasant scent. If you are not going to use the mushrooms immediately, buy whole instead of sliced, to lengthen their freshness in the refrigerator. Mushrooms are a food that should be bought organic, when possible, as the skin is being eaten. Modern mushroom farming often uses synthetic chemicals to increase production.
To Prep Most Mushroom Varieties
Use a damp paper towel to wipe the mushroom clean. Trim the end of the stem off, or break it off completely. Unused stems can be used in making homemade beef or vegetable broth, to enhance the flavor.
Cooking
There are dozens and dozens of ways to cook mushrooms (many are good for eating raw as well). Here are simple instructions for grilling any of the larger varieties of mushrooms: Brush cleaned mushrooms with olive oil, season with salt and pepper. Place on heated grill or grill pan and cook until tender (about 12 minutes), turning often. For portobello, grill cap down for 10-15 minutes on a hot grill or grill pan. Turn over for the last 2 minutes of cooking.
We are getting into the days when hearty casseroles and warm cheesy things are starting to sound like a good idea again. My absolute favorite time of year. Put this casserole on your list — it's a veggie-filled riff on baked mac 'n' cheese that doesn't require a roux or even much prep at all, beyond cooking the pasta. It hits that sweet spot of comfort food that has enough redeeming nutritional qualities to justify having it both for dinner and lunch the next day.
This "lighter" baked macaroni and cheese casserole relies on a combination of cottage cheese, sour cream, and shredded cheese for its creamy base. This somewhat surprising combo is one I've been using for years, ever since discovering it in Heidi Swanson's recipe for Mushroom Casserole on her blog 101 Cookbooks. I love this sauce because it requires zero stovetop cooking or fussing with a roux to make béchamel, and it's just as creamy and satisfying. If you're not a fan of cottage cheese or even (gasp!) sour cream, never fear — everything melts together into one deliciously cheesy sauce.
I've made this casserole with both whole and low-fat versions of cottage cheese and sour cream, and honestly, I couldn't tell much of a difference. If you're looking to shave a few more calories off this dish, this is definitely an option. Just stay away from no-fat versions — they'll work, but you can definitely tell that the dish is lacking some essential awesomeness.
The only thing that needs cooking before throwing this casserole in the oven is the pasta. You can also assemble the whole shebang the evening or the morning before and put it in the oven when you walk in the door (just extend the initial, covered, cooking time by about 15 minutes). This casserole can also be frozen, uncooked or cooked; just cook the pasta very al dente so it doesn't get mushy.
Are you craving this yet? I hope so. I can't wait for dinner tonight.
Baked Macaroni & Cheese with Spinach & Red Peppers
Serves 8
12 ounces macaroni (2 1/2 cups dry macaroni)
12 to 16 ounces baby spinach (7 to 8 large handfuls)
2 large eggs
2 1/2 cups shredded cheddar cheese, divided
1 1/2 cups cottage cheese
3/4 cup sour cream
1 teaspoon salt
2 (12-ounce) jars roasted red peppers, drained and diced
Fresh pepper, to taste
Heat the oven to 350°F. Spray a 3-quart casserole dish with nonstick coating.
Bring a large pot of water to boil. Salt the water generously and add the macaroni. Cook until the pasta until it's just barely al dente — a little bit of chew is fine here. Drain and immediately transfer the hot pasta to a large mixing bowl.
Add the spinach and toss to combine. Cover the bowl with plastic wrap or a dinner plate and let the spinach wilt in the heat of the pasta for about 10 minutes. Shake the bowl occasionally to mix up the pasta and spinach — some of the spinach may not completely wilt; this is fine.
Whisk the eggs until well-combined, then whisk in 2 cups of the cheese, cottage cheese, sour cream, and salt. Pour the egg mixture over the pasta and wilted spinach. Add the diced red peppers and gently stir until combined and all the ingredients are evenly coated with sauce.
Transfer the macaroni and cheese to the baking dish. Cover tightly with foil. At this point, the casserole can be refrigerated for up to 24 hours before baking.
Bake, covered, for 30 minutes. Remove the foil and sprinkle the remaining 1/2 cup of cheese over the top of the casserole. Bake, uncovered, for another 15 to 20 minutes, until the cheese has melted and you can hear the casserole bubbling. (If baking straight from the fridge, extend the covered baking time to 45 minutes.)
Let the casserole cool for a few minutes before serving. Leftovers will keep, covered and refrigerated, for up to a week.
Recipe Notes
- Substitute low-fat (1% or 2%) cottage cheese and sour cream if desired. Non-fat substitutes can also be used, but the casserole will be looser.
- To freeze: The entire casserole can be frozen, baked or unbaked, but cook the pasta very al dente so it doesn't get mushy. Warm baked casseroles in the microwave or a low oven until warmed through. Cook unbaked casseroles straight from the freezer for an hour, then uncover, top with cheese, and continue baking until bubbly.
PRINT RECIPE // NUTRITION INFORMATION
As a child, Kristin Ohlson had easy access to gardens. Her grandparents maintained a small orchard and grew produce on their farm; her parents also planted huge plots of vegetables and flowers each year. While Ohlson didn’t develop a deeper agricultural interest until she grew up (all those hours harvesting vegetables cut into childhood playtime, after all), she eventually started researching how food is grown. And that research turned into a minor obsession.
