Sweet Violets, and a Look-Alike.

I love making a salad with spring greens. This salad is mostly violet greens and flowers. I plan to mix in some red lettuce and top it with oil and vinegar, blueberries and some goat cheese. Violets are pretty easy to identify with their heart-shaped leaves and shades of purple flowers. As always be sure…

Can you eat lilacs?

Can you eat lilacs? This is the question I asked myself last year as flowers were blooming all over my yard. I thought, I wonder how many of the plants around me are edible. There were a few that were definitely not edible such as the irises and the deadly nightshade flowers. And a few…

Mother’s Day and Morels

Where we live, Mother’s Day and morels go hand in hand. Our small community is known for its morel hunting and every year on Mother’s Day weekend is the annual mushroom festival. It usually marks the beginning of morel season in our area. Whether you enjoy the hunt and being out in the spring woods,…

Spring Greens Mini Challenge

Well, it’s May already, and we aren’t even at 200 for diversity in foods. So, we decided that we needed to pick up the slack and jump start the next phase of the challenge.  Over the past couple months we have been thinking about developing some mini challenges focused on different categories of food to…

Roger Phillip’ s Wild Food Has Got me Looking Forward To The Spring

Roger Phillip’s Wild Foods Features lots of little known Wild Edibles For several years now we have been eating and preparing wild foods. Every spring, we look forward to the spring greens and morels. And then summer and fall come with all the fruits and nuts and berries. Throughout our foraging experiences, we have relied…

Turning Food Deserts into Food Desserts by Design

Food Deserts:  Choice and Design Scarcity of food still exists amidst the fresh fruit and vegetable abundance most of us experience in the US.  And even in the US, people are starving themselves of nutrients through an improper diet of fast food and over-processed food.  To loosely quote guerrila-gardener extraordinaire Ron Finley, for some people…

Chickpea and Parsnip Curry Recipe – How To Eat A Stone Age Root

Parsnips are a deliciously sweet root vegetable that are almost as versatile as their carrot look-a-likes. While our Stone Age ancestors probably ate them roasted or raw, at the end of this post is a recipe for chickpea and parsnip curry that will surely convince you to start including parsnips as a regular part of…

Healthy Baked Potato Chip Recipe — National Potato Chip Day

National Potato Chip Day was just a few days ago, and it got me thinking. The search for the healthy potato chip is not an easy one. The best solution is to make our own. This home made healthy  potato chip recipe is a real treat, and the best thing about it is that you are…

Jicama Salsa Recipe

Jicama-gantic Jicama is an ancient food-tuber, purportedly eaten by the Mayans.  It’s a vining plant that grows in Central America and as far north as Mexico.   It also has naturalized in Asia, but it is not native to that region.  While people have tried to grow jicama in the states, the jicama roots are piddly…

Asparagus: tasty spring vegetable

I love asparagus! I grew up on steamed asparagus that my mom usually served with lemon butter. More recently I have had asparagus baked into a casserole and roasted asparagus. Mmmmm! There are just so many delicious ways to eat asparagus. Fresh asparagus is still best in the spring. But frozen aparagus can be used…