Grilled Baby Pak Choi Tied with Garlic Scapes

Pak Choi is one of my favorite cool season vegetables. Like many Asian greens, this little cabbage is a great addition to Southern gardens. I have always been able to effortlessly grow beautiful pak choi in my fall gardens.  But, when planted in the Spring, it sometimes gets shocked by our rollercoaster weather patterns. If there are too many hot days... Continue Reading →

Fresh Spring Wildflower Rolls

Fresh rolls are a great way to enjoy the varying colors, textures and flavors of edible Spring wildflowers and wild greens. They can be filled with many different assortments of foraged foods. For this batch the forest provided dandelion flowers, sweet violets, redbud blossoms, chickweed, dead nettle, wild garlic greens and oxalis. Of all the flowers in these... Continue Reading →

Quick and Easy Vegetable Lo Mein

If you are craving Asian food and looking for a quick meal to toss together, lo mein is the perfect dish. It can be made with thin vermicelli style noodles, but my favorite noodles for the dish are wide, flat lo mein noodles.  It's quick and easy and can easily be made in 20 to... Continue Reading →

Lemon Curd: Spring Sunshine in a Jar

Lemon curd is a lovely spread of British origin that is perfect on tea biscuits or simple buttermilk pancakes. It can also be used to make dreamy pies or lemon layer cakes. This treat is easy to make with only eggs, sugar, butter and lemons. The simplicity of this sublime spread makes it a delight to cook and to share.... Continue Reading →

Drop Biscuits with Wild Garlic and Cheddar

These biscuits are made with freshly picked wild garlic commonly referred to where I'm from as wild onions.  Like almost every yard in my neighborhood, we have plenty of these wild Alliums in our early Spring landscape. This recipe is a great way to use turn the weeds into something delicious. The biscuits would be perfect dinner... Continue Reading →

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