i hope you eat good food, grow beautiful things, and have more love than you know what to do with.
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 …
There’s a Greek restaurant near me that makes an absolutely delectable charcoal octopus, tender and grilled to perfection. They usually serve it with a side of vegetables and some lemon potatoes. I don’t always finish the lemon potatoes, so rather than letting it go to …
While it isn’t a true perennial, rather, biennial (meaning it dies after the second year when it flowers), parsley (Petroselinum crispum) is a staple in my food forest. I actually never really used it in my cooking until a few years ago, when I started …
My sister (follow her on IG @cibopathy) came over today to help make sense of the boletes popping up on my front lawn. We decided to do a ravioli because she was classically trained in Italian cooking and could teach me how to make pasta …
