Green Garlic

Green garlic from the spring garden is still one of my favorite homegrown edibles. Green garlic is garlic harvested before the heads are mature. The garlic looks slender like a spring onion or a leek. The flavor is different from the mature clove but still garlicky and yummy; it’s just milder and well, greener in flavor. Early May in the Midwest is the time to harvest green garlic from the kitchen garden. These bulbs were planted last fall and have been growing all winter.... Read More

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

Turmeric Vinaigrette

We prefer to eat our medicine a little at a time. Like everyday or even three times a day. All of those nutrients and phytonutrients, vitamins and antioxidants, immune system boosting and cancer fighting chemicals are either growing in the kitchen garden or tucked away in the spice cupboard. Everyone is raving about the health benefits of turmeric. So how can you eat a little everyday? Try this recipe for a turmeric mustard vinaigrette and drizzle over a freshly picked salad... 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