This recipe came about on a weekend afternoon as I was puttering around in the garden weeding and thinning out crops that were too closely planted. Radishes were the main culprit. I don’t plant them in rows or in a dedicated space for that matter. Instead, I pop the seeds into gaps here, there, and …
We’re hitting that magical time of the season when a growing portion of our meals are gleaned from the garden. I enjoy moving around the space, snipping bits of this and that from here and there. I have edibles tucked in everywhere. There are lettuce seedlings in every bed, except the dry one. They would …
Recently, our meals have been peppered with ingredients gleaned from the gardens; however, today’s lunch is the first that is all garden grown. Here’s the breakdown: Chive Blossoms: A hardy perennial that has been growing for about a decade in a big container on the roof. Lemon Balm: Eat the fresh leaves in the spring. …
I came up with this idea while on assignment for Budget Living magazine. The idea was approved but sadly the magazine folded shortly thereafter and I was never able to see this concept to fruition. The editor had asked me to come up with something for wedding season, a request that kind of made me …
If you’re looking for a hardy herb that will produce a harvest all season-long, and can withstand just about anything you can throw at it then look no further than chives. I’ve been growing this wash basin of chives for so many years I can’t for the life of me recall where I got the …
You can’t beat an early spring harvest courtesy of cold-hardy perennials. I’ve barely done anything in the garden and I’m already raking in the food stuffs! Clockwise from top right: Onions, dandelion greens, garlic chives, chives, lemon balm. These chives have been growing in a large galvanized wash basin on my rooftop deck for several …