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PLEASE NOTE: In the autumn of 1995, we hatched the idea for a free, local gardening publication. The following spring, we published the first issue of Michigan Gardener magazine. Advertisers, readers, and distribution sites embraced our vision. Thus began an exciting journey of helping our local gardening community grow and prosper.
After 27 years, nearly 200 issues published, and millions of copies printed, we have decided it is time to end the publication of our Print Magazine and E-Newsletter.
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NPR:
Most Americans are familiar with fried green tomatoes, where the under-ripe fruits are dredged in a flour or cornmeal coating and pan-fried to a delicious crisp. But there are only so many fried green tomatoes one can (or, likely, should) eat. Luckily, there is a trove of recipes, from Indian chutneys to American pickles, that make good use of the garden’s detritus.
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