Joyful gardening! Here I am holding one of many garden fresh dug or shall I say, pulled up organic horseradish root. They spread like a wild perennial, and multiply. Hot, pungent and a wonderful addition to vegetarian sushi, or grated and blended into dressings, dips and anywhere you want some more heat to clear your sinuses and bring you in the present moment. Continue reading
Here’s some harvesting tips for fresh herbs with Leslie Cerier, The Organic Gourmet. See Leslie sitting in the organic garden harvesting fresh dill and offering ways to regenerate the plant and keep getting more and more throughout the growing season.
Organic locavore salad with tahini miso dressing. YUM! Local goat feta, fried wild chicken of the woods mushrooms, which I found in the woods behind my home. The fresh lemon basil herbs, nasturtiums and borage edible flowers came from my garden. Grateful for a such a local, seasonal, quick and easy feast! Continue reading
Do you like to dress your salad with garden fresh organic herbs and edible flowers?
While I have sustained some lost of veggies to a lucky rabbit, I am happy to eat the nasturtiums, calendula and borage flowers, thyme leaves, and arugala from my organic garden. My CSA, the biodynamic, organic Brookfield Farm I belong to is my food land security. Lots of veggies to come from my garden, but in the meantime, I am well fed by CSA. How about you? Continue reading
It has been so much fun today gardening in the rain and also watching my perennial herbs come back from the brutal New England winter. Sage, as you can see above has lost its brown leaves and is getting pretty purple flowers, which smell great and look wonderful in a vase. Eventually, the flowers will die and the green leaf sage grows and grows. Miraculous! Continue reading