Cherry tomatoes have never been what I would consider an important part of my summer gardens. I've grown one or two each year for snacking and salads, but they haven't been useful for much else. My Grandaddy Joe always told me I was silly for growing them. He couldn't stand those thick skinned little things.... Continue Reading →
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 →
Perfect mixed berry jam with no added pectin is easy to make and full of bold flavors.
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 →
Venison and morels are two of the most delicious foods that our forests provide. This recipe combines the two in a rich stew with layered flavors and simple ingredients. Buttery bread dumplings make it a meal...a truly divine meal. This dish doesn't lend itself to fine food photography. But, when you taste these dumplings with... Continue Reading →
Every year when summer fades and there is nothing left to be canned, I feel a compelling need to obsess over the next year's garden plans. Like many gardening freaks, I spend countless hours every fall and winter with my graph paper and pencils, plotting and calculating. When Spring returns, I usually know the precise number... Continue Reading →
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 →
At first appearance, young sword leaf lettuce is a a pretty ordinary little loose leaf lettuce. But it is far from the ordinary salad green. It is a resilient cool weather crop; a plant of many names and many uses. With very little effort I have grown plenty of delicious sword leaf salads over the... Continue Reading →
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 →
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 →
Digging Food 