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

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

Chicago Transit Authority Token – Jill Kuhel

I keep my grandpa’s wooden box full of foreign coins and coins I find interesting. I hadn’t looked through it for a long time. I was dusting tonight and found this CTA token. What happy memories~thought you– and all of the Chicago diaspora nation– would enjoy seeing it. I don’t know if tokens like . . . → Read More: Chicago Transit Authority Token – 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

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

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

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