i hope you eat good food, grow beautiful things, and have more love than you know what to do with.
The trifecta of apple, bacon, and gorgonzola makes this roasted Brussels sprout an enviable centerpiece for lunch or dinner (or breakfast, I’m not judging—Brussels sprout hash is a thing.) I like using my air fryer for this because everything is roasted to perfection. Prep time …
Asparagus season is in full swing in my garden which means the sweet, nutty, why-does-my-pee-smell-weird spears are a common sight during mealtimes. In general, I like them simple, roasted with a little olive oil and lemon, a turn of the salt and pepper grinder. Very …
I got my last box of ugly produce this past week as my garden has sprung to life and I won’t be needing their services until winter. I received two eggplants in it and while I do like eggplants, for busy weeks it’s one of …
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 …
This past year I was given a bunch of miscellaneous peppers from our friends, which was great because for some reason my pepper plants failed to thrive so I had all but given up on them. However, the question then became “what do I do …
Garlic mustard is out in full force along my back fence, where I haven’t had the time to plant/cultivate anything just yet. Considered a highly invasive weed, this plant is also a wonderful foraged green in early spring, when it’s still tender and not very …
I’m on a hosta shoot binge because they’ve started to unfurl in my garden, and while you can eat them up until they reach about 7 – 8 inches and fully uncurl, they become progressively more bitter and tough, rather than sweet and tender. This …
It’s spring and my hostas are starting to come up. This means hosta shoots galore. With a flavor and texture like artichokes, they are absolutely delicious as tempura, which is what I made today for lunch. You might feel weird eating something you’d thought of …
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 …