Are you a gardener, farmer, forager or herbalist
– or maybe you’re a little plant curious?
You’ve come to the right place!

Roses aren’t just meant to be admired—they’re meant to be harvested, brewed, crafted, and enjoyed. Let’s discover everything this iconic flower has to offer.

Jeff Quattrone tells us why he loves those jersey tomatoes and I share the story of Radiator Charlie’s Mortgage Lifter!

Pause with us at the Winter Solstice 🌲✨ We reflect on the year behind us, explore the magic of juniper, and sip on seasonal rituals that celebrate rest, renewal, and the returning light.

Are you ready for the new GMO Purple Tomato?!? What impact will this new variety have on our health, our gardens, or our tomato seed saving? Bevin unpacks this latest development in the gardening world, then sits down for a relaxing chat with herbalist, author, and educator Kristine Brown.

Pine nut skin scrub? Sour cream face mask?! Author and natural beauty expert Janice Cox joins us on the show to talk about these incredible products and so much more!

Small-space gardening, sustainable living, and the Mother Earth News Fair! Today we’re sitting down to chat with Jessica Mitchell, host of the Mother Earth News & Friends podcast.

Andrew Bunting, VP of the Pennsylvania Horticultural Society talks about this year’s garden trends, the Philadelphia Flower Show and he plays a quick round of This or That!

Discover the Cozy Magic of Winter Herbs — A Season of Flavor, Wellness & Fire Cider!

Unlock the secrets to a low-maintenance, high-yield garden. Gardening expert and author Charlie Nardozzi shares how his book The Continuous Vegetable Garden helps growers maximize harvests while reducing time and effort.

What are staple crops and what role do they plan in sustainable, regional food systems? We’re talking with Michelle Ajamian, founder of Shagbark Mill, about localized food systems, growing and processing staple crops like corn and beans and we’re going to explore how growers, producers and consumers come together to decide what kind of food system we want for ourselves and our communities.