Most people (and all gardeners) consider Japanese knotweed to be an aggressive, invasive weed, that crowds out many less vigorous plants. You might wonder what’s wrong with that, survival of the fittest and all, but the truth is that monocultures in nature can be unfortunate things, especially when wildlife depends on diversity in the landscape for food and shelter.
So, in an effort to save the world, one stem at a time, I give you my recipe for Japanese knotweed pickles. Read more
As I type this, I’m looking out at the daylilies in my garden. These aren’t hybrids or cultivars, but the plain old ditch lilies that grace the sides of so many country roads. These are the daylilies that not only feed the gardener’s soul, but also the forager’s stomach. Read more
If you’ve read any of my numerous crabapple posts (I can’t help it, I’m a fan.), you’ve heard me say that smaller crabapples often have a mealy texture. This recipe calls for larger crabapples (more than an inch in diameter). Sample one before harvesting a lot; you want crisp, snappy crabapples for this pickled fruit. Read more
Most cocktails aim for a balance of sweet, sour, and spirit. The g3 is a savory cocktail, not a drop of sweetness in there. It’s so named (I named it!) because the spirit (either vodka or gin) is infused with garlic mustard and garnished with a pickled field garlic bulb. Read more