HPB West Lane Avenue 1389 W Lane Ave Columbus, OH 43221
Store Hours:
Monday 10 AM -8 PM
Tuesday 10 AM -8 PM
Wednesday 10 AM -8 PM
Thursday 10 AM -8 PM
Friday 10 AM -8 PM
Saturday 10 AM -8 PM
Sunday 10 AM -8 PM
HPB Carriage Place 2642 Bethel Rd Columbus, OH 43220
Store Hours:
Monday 10 AM -9 PM
Tuesday 10 AM -9 PM
Wednesday 10 AM -9 PM
Thursday 10 AM -9 PM
Friday 10 AM -9 PM
Saturday 10 AM -9 PM
Sunday 10 AM -9 PM
HPB Westerville 561 S State St Westerville, OH 43081
Store Hours:
Monday 10 AM -8 PM
Tuesday 10 AM -8 PM
Wednesday 10 AM -8 PM
Thursday 10 AM -8 PM
Friday 10 AM -8 PM
Saturday 10 AM -8 PM
Sunday 10 AM -8 PM
HPB Reynoldsburg 8107 E Broad St Reynoldsburg, OH 43068
Store Hours:
Monday 10 AM -8 PM
Tuesday 10 AM -8 PM
Wednesday 10 AM -8 PM
Thursday 10 AM -8 PM
Friday 10 AM -8 PM
Saturday 10 AM -8 PM
Sunday 10 AM -8 PM
HPB NorthPointe Plaza 100 Meadow Park Ave Lewis Center, OH 43035
Store Hours:
Monday 10 AM -8 PM
Tuesday 10 AM -8 PM
Wednesday 10 AM -8 PM
Thursday 10 AM -8 PM
Friday 10 AM -8 PM
Saturday 10 AM -8 PM
Sunday 10 AM -8 PM
CLICK HERE to download the chapter on "Growing Backyard Fogs" from the book From Tree to Table
From Tree to Table celebrates the satisfaction that comes from planting and enjoying fruit trees in the maritime Pacific region. It's a collaboration between the authors and amateur gardeners, horticultural experts, and dedicated chefs from up and down the West Coast. The result is a charming and accessible guide for local plant and food lovers that dispels the myth that gardeners in sun-challenged climes can never find happiness with fruit trees
With advice that's suitable for drizzly Seattle backyards and frosty Portland burbs as well as often-sunny Marin or foggy Richmond, the authors offer both anecdotal and expert advice for raising everything from apples to plums, lemons to figs, and much more in some of the most difficult conditions -- heavy soils, overcast and rainy weather, cool summers, and relatively mild winters.
In addition to describing growing, planting, and pruning tips in each fruit-specific chapter, From Tree to Table features recipes from the West Coast's best and brightest chefs, including San Francisco's Tom McNaughton, and two Seattle icons, Tom Douglas and Ethan Stowell. Readers will discover that it takes little technical know-how, minimal upkeep, and very little space to participate actively in the sustainability solution. After all, what could be more local and enduring than fresh apricots or Fuyu persimmons from a backyard tree that can feed generations to come?