Gather ingredients Wild day lilies, CSA cucumbers, locally-produced cheese, homemade bread 2. Assemble sandwich 3. Enjoy! Advertisements
Midsummer is bright with day lilies blooming along roadsides and in gardens. So pretty to look at and so delicious to eat! Just about all parts of the day lily are edible, but I’m partial to the delicately flavored buds. I … Continue reading
freshly-picked wild violet leaves freshly-picked wild mustard flowers and buds carrots (last fall’s harvest) and spinach from local farms home-sprouted sprouts
Stinging nettles need no dressing up. A plate of them steamed and eaten with just a dollop of butter and a dash of salt is an exquisite dish indeed. But sometimes I like to get fancy. We brought home a bucket load of … Continue reading
This is my salad garden. Mother Nature planted it for me right behind my house. All I have to do is step out my backdoor and harvest. Yum!
After an initial experiment baking with dandelion flowers – I made dandelion biscuits – I decided to drop the idea of dandelion baked goods because the flowers didn’t seem to add anything to the final product – no taste, no texture. … Continue reading
I’ve tried eating the roots of Queen Anne’s Lace. This plant is also called wild carrot and is very closely related to garden carrots, so eating the root seems obvious. But the young flower stalk is also edible, I’d heard, … Continue reading