i hope you eat good food, grow beautiful things, and have more love than you know what to do with.
I made this with hairy bittercress but you could potentially do it with a lot of different mild flavored greens (spinach, shepherd’s purse, edible chrysanthemum, goosefoot, stinging nettle). My particular version only has 3 main ingredients–egg, shiitake mushroom, and the greens, but other versions can include …
Along with dandelions and garlic mustard, hairy bittercress (Cardamine hirsuta) is one of the first greens to come out during the spring. Often viewed as a weed, it’s actually a delightful vegetable that, while a pain to collect, is quite tasty in that it can …
As the cold weather sets in, the cool weather crops come out. Once the weather began dropping into the 40’s during the night, I cleared my annual bed and began to prepare it for the fall crops. One of the things I often grow (but …
Goosefoot, lambsquarter, and fat-hen all refer to the edible weeds of the genus Chenopodium. This is one weed I don’t pull, as it is an edible and mild flavored dark green, used anywhere you would use spinach (and, like spinach, is high in oxalic acid …
One of the plants I grow every year is the tomato (solanum lycopersicum). My husband is part Italian, and although when I was younger, I didn’t like tomatoes at all, it has grown on me, especially when sliced thick and paired with a nice wedge …
I plant beans every year, and have tried several different types including scarlet runner, snap peas, etc. I found though, that I like bush beans the best as far as taste and utility goes. The bush bean that I have (phaseolus vulgaris) is actually just …
Shiso (perilla frutescens) is one of my favorite annual herbs. It’s much more commonly seen and used in Asia than it is in the US, and for the longest time I had been hunting for the green variety called ohba（大葉) in Japanese. I finally found it two …