Eating From Your Yard Tip: Peppers, by Jill Kuhel

Eating from your yard tip ~ There is a pepper for everyone from sweet bell peppers and sweet banana peppers on the mild end and habaneros and ghost peppers on the hot end of the spectrum. Where to start? My grandson demands jalapeño peppers on his pizza and loves a who can eat the . . . → Read More: Eating From Your Yard Tip: Peppers, by Jill Kuhel

Eating From Your Yard: Fennel, by Jill Kuhel

Eating from your yard tip ~ the fennel seeds are turning brown and ready to harvest! Fennel is in my top five favorite herbs. I carry a container of fennel seeds in my purse to ease coughs, upset tummies and freshen up breath. All parts of fennel are edible. Some people get upset because . . . → Read More: Eating From Your Yard: Fennel, by Jill Kuhel

Eating From Your Yard Tip: Eggplant, by Jill Kuhel

The versatile eggplant is sliced, cubed, mushed, breaded, stir fried, baked and fried all around the world except up in the far northern tundra. Maria Baher-Olomi bakes sliced eggplant then serves it with a yogurt and spearmint sauce. My Joy of Cooking cookbook is marked to open on page 74 baba ghanoush (roasted eggplant . . . → Read More: Eating From Your Yard Tip: Eggplant, by Jill Kuhel

Eating From Your Yard Tip: Basil, by Jill Kuhel

Eating from your yard tip ~ there are many basils with different tastes, colors of leaves and flowers. I have it on good authority from two elderly tipsy Italian women that purple opal basil is the key to a good marinara. Both the basil flowers and leaves are edible. A traditional basil pairing is . . . → Read More: Eating From Your Yard Tip: Basil, by Jill Kuhel

Eating From Your Yard Tip, Garlic Chives in Flower, by Jill Kuhel

Eating from your yard tip ~ Hooray the garlic chives are in flower! Few people are more fond of invasive plants than I am, but my friend it is in your best interest to utilize the garlic chives flowers before the prolific self seeders take over the garden. The leaves and flowers are edible . . . → Read More: Eating From Your Yard Tip, Garlic Chives in Flower, by Jill Kuhel

Give Me The Roses While I Live – Tommy Thompson, Mike Craver, Jim Watson, by Jill Kuhel

I’ve spent a bit of time in nursing homes over the last several years. There are two things I find especially fascinating. First is what people bring with them to this one little room. The condensing down of all worldly goods to the very most meaningful. The second is the deathbed gathering of relatives. . . . → Read More: Give Me The Roses While I Live – Tommy Thompson, Mike Craver, Jim Watson, by Jill Kuhel

Eating From Your Yard Tip: Nasturtiums, by Jill Kuhel

Tuesday eating from your yard tip~nasturtiums add color and a little taste of black pepper to your food. The leaves, flowers and seeds are edible. I have not eaten the seeds, but I have been told you can pickle them to substitute for capers. There is nothing tricky about eating nasturtiums you can eat . . . → Read More: Eating From Your Yard Tip: Nasturtiums, by Jill Kuhel

Eating from your yard tip – Elderberries, by Jill Kuhel

Standing next to an elderberry bush wearing a silk scarf I dyed with elderberries.

Tuesday eating from your yard tip~ Elderberries (Sambucus canadensis) are not a berry you pick and pop in your mouth. While birds can eat elderberry off the bush, it is best for us humans to remove the seed and heat . . . → Read More: Eating from your yard tip – Elderberries, by Jill Kuhel

Eating From Your Yard Tip: What to Do With the Glorious Glut of Tomatoes? by Jill Kuhel

Eating from your yard tip~what to do with the glorious glut of tomatoes? Tomatoes are in most dishes we prepare, but after you have eaten your fill of fresh tomatoes on your BLTs, in bruschetta, sliced tomatoes served with basil and balsamic vinegar or put them in your egg casseroles, green and pasta salads . . . → Read More: Eating From Your Yard Tip: What to Do With the Glorious Glut of Tomatoes? by Jill Kuhel

Eating From Your Yard Tip: Garlic, by Jill Kuhel

Each year we host Garlic Nosh to celebrate the glorious garlic harvest! The reigning champion is Sharon T. Ohmberger’s gluten free chocolate chip cookies! On the same sweet note Jenny Carver created some fabulous garlic ice cream. Slacker Dave dipped garlic cloves in chocolate and I think it was Judy Easley Shutts who took . . . → Read More: Eating From Your Yard Tip: Garlic, by Jill Kuhel

Eating From Your Yard: Roses, by Jill Kuhel

Tuesday eating from your yard tip~In 2012 rose was the herb of the year. So our local herb society had a speaker come in from the rose society to talk about roses. It quickly became apparent that while rose society people strive to grow the perfect rose, herb society people were more interested in . . . → Read More: Eating From Your Yard: Roses, by Jill Kuhel

Eating From Your Yard: Lemon Balm, by Jill Kuhel

Eating from your yard tip ~ Lemon balm aka Melissa crushed in your hand and left in a pitcher of water overnight in the refrigerator makes a lovely mother’s little helper tea to calm and brighten the mood of both mother and child. Chop up fresh lemon balm to add to your green or . . . → Read More: Eating From Your Yard: Lemon Balm, by Jill Kuhel

Eating From Your Yard Tip: Purslane, by Jill Kuhel

Tuesday eating from your yard tip~Purslane has more omega 3 than any other leafy green. Look no further than the crack in your sidewalk to find purslane thriving. While many Americans view purslane as a lowly weed, purslane is eaten all over the world. It is baked in bread, pickled and added to soups, . . . → Read More: Eating From Your Yard Tip: Purslane, by Jill Kuhel

Eating From Your Yard Tip: Wood Sorrel, by Jill Kuhel

Tuesday eating from your yard tip~just step outside and odds are good you will find wood sorrel. Gladys Jeurink, an old respected gardener in my town, advised to leave it in my garden because the rabbits prefer it over other plants and will eat it and not your plants. Little did I know at . . . → Read More: Eating From Your Yard Tip: Wood Sorrel, by Jill Kuhel

Eating From Your Yard Tip: Garlic Scapes, by Jill Kuhel

There are few things I love more than garlic. Garlic scapes prime our taste buds for July’s garlic harvest. The scapes are the seed head forming above the garlic plant. By cutting off the scape all the energy is directed to creating the most fabulous garlic bulb. Scapes even come with their own handle . . . → Read More: Eating From Your Yard Tip: Garlic Scapes, by Jill Kuhel

Eating From Your Yard Tip: Lavender, by Jill Kuhel

I had used lavender to induce sleep, relieve headaches and for it’s anti~bacterial properties, but the first time I remember eating lavender was a lavender chocolate truffle. When I asked about how it was made she referred to lavender flower, but English is tricky and I was born blonde so I heard lavender flour. . . . → Read More: Eating From Your Yard Tip: Lavender, by Jill Kuhel

Elder Blow Has a Light Fragrant Taste, But Packs a Cold Fighting Punch, by Jill Kuhel

The elderberry bush produces lovely clusters of white flowers, which later turn into deep purple immune boosting fruit. The trick is to knock the flower heads a bit so the white flowers fall off with a whole in the center (this is the elder blow) leaving a little white part still attached to the . . . → Read More: Elder Blow Has a Light Fragrant Taste, But Packs a Cold Fighting Punch, by Jill Kuhel

Strawberries Rarely Make it into the House, by Jill Kuhel

Pick the strawberry and eat! Boom. Drop the mic. At our house strawberries rarely make it into the house to make anything with them. We have several kinds of strawberries in the yard ripe and ready to eat. The white alpine strawberry, which is soft and tastes pineapple-ish, is the kid’s favorite. At the . . . → Read More: Strawberries Rarely Make it into the House, by Jill Kuhel

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