A healthy garden becomes a haven in an otherwise frenetic world. There is a certain satisfaction to growing what you eat, and eating what you grow.
Lambsquarters are considered a weed but are really a fantastic edible green that probably lives in your yard right now.
How to cook agretti, the Italian vegetable that also goes by monk’s beard and is Salsola soda in Latin. Agretti is easy to grow, too.
If you’ve never eaten a cardoon, think artichoke stalks, which is essentially what they are. Cardoons are a little work to prepare, but baked with Italian cheeses they are lovely.
Cabbage leaves stuffed with wild duck, bread and herbs, then simmered in a light tomato sauce.
Rarely are dishes this simple this good. Something about lots of slow-braised rabbit and whole garlic cloves, spiked with sweet peas and a splash of vinegar makes this recipe far greater than the sum of its parts.
I am lucky enough to have feral little tomatillos grow in my garden, and so each year I make a big batch of Mexican tomatillo salsa verde. I eat some fresh, but the rest I can for the winter. This is a canning-safe recipe.
July in a garden’s high water mark. It is also time to contemplate the autumn to come. This year, it is time to do the same in my own life’s garden.