Vegan Pesto

We’ve been leaning in to a more plant based diet lately. We are trying to eat more plants and less, well, non-plants. A whole food plant based diet just goes with a whole food plant based garden. (ha!) What about pesto? How do you make a dairy free pesto that tastes as good as the original? This recipe does use olive oil but a  whole lot less than the typical pesto… just 3 Tablespoons. It doesn’t call for weird ingredients like zucchini or avocados. Occasionally,... Read More

Lemon Balm Tea

You can make herb tea from fresh herbs and edible flowers growing in your garden, you don’t have to dry them. Today I gathered some lemon balm, spearmint leaves and calendula flowers and stuffed them into my French press, poured boiling water over the lot and let it steep for about 10 minutes. The fragrant tea was so luscious that I decided to drink it hot with some leftover banana oatmeal muffins and gooseberry jam. You could also chill and serve later for ice tea. Right... Read More

Must Have Perennials

October Skies aster in summer October Skies aster in summer Orange butterfly weed in foreground with ‘Fireworks’ goldenrod in summer Butterfly weed, coneflowers and blue false indigo in summer These three perennials should be in every garden. (Definitely in the midwest, eastern north America and the northwest). and possibly everywhere else in the northern temperate zone- OK, forget Arizona and New Mexico). These are among my favorite perennials because they are architectural... Read More

Flowering Basils

As a rule, I always keep my sweet Genovese basil from flowering. Any summer day, you’ll find me strolling through the kitchen garden pinching and clipping to keep the plants squat and full. You might say, obsessively pinching and cultivating the precious pesto basils so I can use them well into the late summer before they stretch out, get lanky and finally flower in spite of my best intentions. There are other culinary basils that I let flower, in fact, I grow them... Read More

Best Summer Sandwich Deconstructed

We have been eating some variation of this for years. It was a staple back when my vegetarian kids lived at home. Even the meat eaters liked it. I’d almost forgotten about it. So here is a bit of summer heaven and most of it is picked from the garden. Starting clockwise: 1. Homemade refrigerator pickles, (which I will tell you about another day) 2. Romaine and red oak leaf lettuce, 3. ‘Orange Banana’ heirloom tomato slices, 4. ‘Delicious’ heirloom... Read More