i hope you eat good food, grow beautiful things, and have more love than you know what to do with.
Every year, inevitably, all sorts of plants emerge from my compost pile from the seeds of the stuff I throw into it. Squash and pumpkin most commonly, especially since much of the Halloween decorations get tossed in at the end of the season. This year …
As we get further into blue claw season in Long Island, I am busy making tasty things with them. This lemon crab pasta is really easy to make, and the splash of cream at the end gives this a delicious richness that is difficult to …
I was recommended tomato chutney as a possible recipe when my tomatoes started ripening in earnest. I have never had any before, to my knowledge, which is a pity because after this week, I’ll be canning as much as I could of this delicious condiment. …
I didn’t grow cucumbers this year but luckily a friend did (and what cucumbers they grew!) I traded them a jar of floral raspberry jam, and ferreted home a bag of cucumbers as thick as my wrist (I clearly came out on top in this …
My tomatoes have gotten off to an extremely slow start this year, despite having had them in the ground since the beginning of May. They’re still green, and have made me impatient, so I decided to pull a few of them and make some fried …
Shishito peppers are delightful little morsels that do beautifully blistered on the pan or in the air fryer. Mild, sweet, but packing with flavor, these peppers are a great little side or snacking dish. This recipe tosses the blistered peppers into a olive oil, feta, …
Today is the one day this week where we’ll be having warm and non-rain-y weather so my husband and I packed up the children and decided to go fishing. After all, if we didn’t get out soon, the great Coronatine of 2020 would have us …
My bronze fennel is a reliable plant that has really just kept on giving. It produces beautiful crops of fragrant fennel seed, and its tasty fronds are great in dumplings or salads, or for an accompaniment to seafood. The anise flavor is divine. It seems …
It’s been over 4 years since I started on this journey and it’s had its ups and downs. I thought I’d give everyone an update on my progress as far as my edible landscape/food forest goes. The good thing is, everything is maturing and filling …
This is a recipe featuring fishmint (Houttuynia cordata), also known as the chameleon plant, or yu xin cao. I grow it in my garden, having gotten a bit from my parents since it’s an attractive ground cover. It’s used often in southern Chinese and Vietnamese …