Mint: Easy to Grow, Endless Culinary Possibilities, by Jill Kuhel

Tuesday eating from your yard tip~Mint comes in many varieties all with different tastes to compliment our food and aid in digestion. My walking partner, Maria Baher-Olomi, serves baked slices egg plant with a yogurt and spearmint sauce~pure heaven! Mint is also an important ingredient in the cucumber yogurt sauce served with gyros and . . . → Read More: Mint: Easy to Grow, Endless Culinary Possibilities, by Jill Kuhel

No Meat on These Lambs Quarters, by Jill Kuhel

If you have any open dirt you most likely have lambs~quarters. Consider it a free gift to fill your tummy. The cooked leaves and soaked seeds are edible. The young leaves are tender, but like all of us get tougher with age so pick them when they are below 8 inches. Roger Welsch in . . . → Read More: No Meat on These Lambs Quarters, by Jill Kuhel

Live and Let Chive, by Jill Kuhel

Onion chives in full bloom

Onion chives are one of my top five herbs. Both the leaves and flowers are edible. The flowers especially have a subtle onion flavor making them both visually and pallet pleasing. My friend Chong Knievel said that in Korea they eat chives in the spring to clean their blood. . . . → Read More: Live and Let Chive, by Jill Kuhel

Stinging Nettles: Wholesome and Delectable, by Jill Kuhel

Stinging Nettles

Stinging nettles, when prepared properly, are a storehouse of calcium, magnesium, potassium, iron etc etc. Any dish you would make with cooked spinach can be made with stinging nettles. The leaves and stems are picked in the spring when the plants are less than 6″ tall wearing gloves to protect you from . . . → Read More: Stinging Nettles: Wholesome and Delectable, by Jill Kuhel

Roasted Dandelion Root Smells Like Chocolate Chip Cookies Baking and the Best Syrup You’ve Ever Tasted, by Jill Kuhel

It took 1/2 hour to pick the dandelions.

Tuesday eating from your yard tip~Dandelions are a treasure trove of potassium, calcium, iron, magnesium, vitamin A,C,K and B6. The flowers, leaves and roots are edible. The green parts are bitter, but the yellow of the flower is not. I throw several young dandelion leaves in . . . → Read More: Roasted Dandelion Root Smells Like Chocolate Chip Cookies Baking and the Best Syrup You’ve Ever Tasted, by Jill Kuhel

Violet Leaves and Flowers: Delicious and Nutritious, by Jill Kuhel

Violet leaves and flowers are edible giving us vitamin C and A. I add violet leaves to my lunch salad. The flowers make a lovely edible garnish on fruit salads, soups, drinks or desserts. I freeze the flowers in ice cubes to add to drinks in the winter when I long for a taste . . . → Read More: Violet Leaves and Flowers: Delicious and Nutritious, by Jill Kuhel

Purslane: You Find it in the Cracks, by Jill Kuhel

Purslane has more omega 3 than any other leafy green. Purslane is easy to find in the cracks of the sidewalk. Kay Young substitutes the purslane for lettuce in tacos or sandwiches. Bonus no chopping or wilting! The leaves can be eaten raw or cooked. I vote for raw~the less work the better! I . . . → Read More: Purslane: You Find it in the Cracks, by Jill Kuhel

Eating Onion Chives from the Yard, by Jill Kuhel

Wednesday eating from your yard tip~Onion chives are one of my top five favorite herbs! Both the flowers and the leaves have a sudtle onion flavor. My favorite way to eat chives are chopped up and heated with a quarter size of oil to flavor the oil before I throw in my eggs. The . . . → Read More: Eating Onion Chives from the Yard, by Jill Kuhel

Come Into Our Scandinavian-American Kitchens, by Mark Erickson

Garrison Keillor has occasionally referenced the basement of a Lutheran church as well as a dinner entrée called a casserole (aka hotdish) during his successful, long-running radio show, A Prairie Home Companion. I was raised in a denomination, i.e., the Evangelical Covenant Church (ECC), which is similar to Lutheran (two sacraments: baptism and communion). . . . → Read More: Come Into Our Scandinavian-American Kitchens, by Mark Erickson

Catnip (Nepeta cataria) From Hangmen to Love Potions, by Jill Kuhel

My grandson loves cats, but he struggles to understand that you can’t tell a cat what to do. I have found catnip to be the same way.

Last summer my neighbor came by for some catnip for his cat, but the patch I had planted in the parkway, for people’s easy access, was . . . → Read More: Catnip (Nepeta cataria) From Hangmen to Love Potions, by Jill Kuhel

Man Turns His House Into Indoor Cat Playland and Our Hearts Explode

This is my new favorite video. This house should be made into a national historic place. I’m a little surprised there hasn’t already been a reality show…

Dave the Dog Refused to Eat, by John Moe

Dave the dog, at least partly, may have been named after East Portland Davey

Dave the dog refused to eat until the broom was moved away from the food dish. He fears brooms and doesn’t understand them. He’s been known to bark loudly at them and bite them. Once the broom was moved, he . . . → Read More: Dave the Dog Refused to Eat, by John Moe

Get Creative, Get Messy and Eat Up the Cucumbers! by Jill Kuhel

Tuesday eating from your yard tip~we are entering the cucumber glut season. Of course there are cucumber sandwiches and pickles. My two favorite are blended to a pulp and added to limeade with vodka optional or slices mixed into yogurt, mint, cumin, onions (or substitute mint and chopped green chili peppers). How about peeled . . . → Read More: Get Creative, Get Messy and Eat Up the Cucumbers! by Jill Kuhel

People Try Chicago Deep Dish Pizza For The First Time

Different from similar victuals served elsewhere in the world, Chicago style pizza is more of a gourmet casserole to be enjoyed slowly, sitting down with friends, than it is like New York pizza, which is a convenience food, a slice to be eaten on the run. I’ve been away from Chicago for 25 years . . . → Read More: People Try Chicago Deep Dish Pizza For The First Time

Garlic Scapes – Jill Kuhel

The garlic scapes are curling, giving us an early teaser taste of garlic before the garlic bulbs are ready. Visiting my cousin at the top of Wisconsin, a farmer’s market vender had made an amazing garlic scape pesto by just blending the garlic scapes with a little olive oil, cheese and nuts. Creating . . . → Read More: Garlic Scapes – Jill Kuhel

Lambs Quarters, by Jill Kuhel

If you have any open dirt odds are good you have lambs quarter. This is one I was slow to buy into, but I am a convert! I have added it to my breakfast egg bake and mixed it with pork in wontons. Pick the young leaves and use it anyway you would . . . → Read More: Lambs Quarters, by Jill Kuhel

Pink Onion Chive Flowers, by Jill Kuhel

What to do with the lovely pink onion chive flowers? Eat them now before they self seed all over your garden. Pop them from the base, see photos below. Add them to cream cheese for a purple flecked oniony dip or add to the sour cream for your baked potato or add them to . . . → Read More: Pink Onion Chive Flowers, by Jill Kuhel

Partly Sage, Strawberries and Time, by Jill Kuhel

By a great piece of luck a lovely women related to my distant cousin by marriage moved in two doors down from my dad in the nursing home. We have the best talks. I wish I had met her before she was turning 90 in what she calls the waiting room to heaven. I . . . → Read More: Partly Sage, Strawberries and Time, by Jill Kuhel

Indoor Gardening Tips, by Jill Kuhel

Jill’s indoor gardening tip #1 – To protect your large plants from becoming a kitty liter box, take a cheap plastic saucer and cut a slit to the middle then a circle in the middle for the plant.

Jill’s indoor gardening tip #2 – Fruit fly death trap. Sweet white wine drinkers tend to . . . → Read More: Indoor Gardening Tips, by Jill Kuhel

Don’t Brine Your Turkey If It Has Been Injected, by Randy Rendfeld

Should you brine your turkey if it’s been injected with a solution? No. Most turkeys in the grocery stores are injected now. This is something cooking shows rarely mention when they talk about brining. The only place I’ve seen it mentioned is the Amazing Ribs website: “Meat that is labeled ‘enhanced’ or ‘flavor enhanced’ . . . → Read More: Don’t Brine Your Turkey If It Has Been Injected, by Randy Rendfeld