Sweet Violets, and a Look-Alike.

Making a Backyard Salad I love making salad with spring greens. This salad that I made from picking plants in my backyard is mostly violet greens and flowers. I plan to mix in some red lettuce and top it with oil, vinegar, blueberries and some goat cheese. Violets are pretty easy to identify with their…

Morels while mowing

A little gift from the effort of mowing the lawn.  These morels, might look a normal size in the picture but they were actually as big as a hand.  (See the spoon for reference.)

Can you eat lilacs?

Can you eat lilacs? I asked myself this question last year as flowers were blooming all over my yard. Working in my flower garden, I wondered how many of the plants around me were edible. A few I knew were definitely not edible such as irises and deadly nightshades, and I identified a few definite…

Mother’s Day and Morels

Morel season is about the same time of year as Mother’s Day where we live. On Mother’s Day weekend our small community throws its annual mushroom festival which usually marks the beginning of morel season in our area.  For these three days people from all around the surrounding areas come out to celebrate this weird…

Spring Greens Mini Challenge

We’ve got to pick up the pace 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…

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. As a kid, my mom always served parsnips in one way. We didn’t eat them a lot, but every now and then the dinner table would present us with roasted parsnips and carrots, always mixed together in the same…

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–humongous Let’s eat some jicama salsa. Jicama (pronounced Hick-a-ma) 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 has also naturalized in Asia, but it’s not native to that region.  While people have tried to grow jicama in the…

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 asparagus can be used…