Ramps, or Wild Leeks, are wild edible plants in the allium family. Growing natively in the Appalachian mountains from Canada to North Carolina, ramps only appear for a few weeks before going to seed and disappearing for the Summer. As the first green to appear in early Spring, ramps have historically been celebrated as a sign of Spring and a tonic to the traditional Appalachian meat-heavy Winter diet.Read More
A fruit of many names, the serviceberry is also referred to as the juneberry, saskatoonberry, sarvisberry, shadberry, wild plum, or sugarplum plant. In mid-June (...right around now!) they begin to ripen, turning dark red or purple, and can be picked right off the branch to eat or preserve.Read More
Spinach is in its prime growing season and there's no tastier way to enjoy it than inside flaky, decadent spanakopita. Today, we tried baking a plant-based version of the pastry, swapping feta cheese for nuts, which was a huge success! Read more on our blog:
So you joined a CSA or Edible Eden is growing you kale, mustard greens, leeks and other lesser loved produce. Now you have a fridge brimming with seasonal, green things. It’s a Wednesday night and you have no idea what to do with it! Plus it’s cold outside and salad just isn’t going to cut it. Considering going out? Wait! there’s a solution! Try this super easy weekday fall pasta. It blends the healthiness of vitamin rich fall veggies with the comfort food element of pasta. Does it have gluten in it…? Not if you use gluten free pasta...
I love fennel; it’s one of my favorite fall veggies and grows great in our climate. One of the best ways to eat it is raw and whole like an apple. My next favorite way is in this mouth popping salad:
Alternatively, if you're dealing with confirmed fennel hater, convince them to try this:
Here is a recipe for one of my favorite things to do with the end of the season glut of cherry tomatoes.
Most of us get distracted at some point in the season and fail to harvest some of those cucumbers- it’s hard to keep up with them when they really start fruiting! Here is a solution for those overgrown, seedy slicing cukes that are no good for pickling or salads. I like to serve in a small glasses with a crouton on top but it tastes just as good in a bowl!
Ever wonder what to do with beets? Well, this colorful root crop starts sizing up in late spring and can be grown all summer and into fall. Options for preparation are diverse and numerous but this is by far my favorite!
This makes a great side-dish to serve with fish or chicken or a beautiful addition to a meal of summer salads
Mmmm.... one of the best parts about early summer is the currant harvest. You can do many things with your currants, but we can't get enough of this quick and easy jam recipe.Read More
It’s early June and the kale that was planted in April is now big and beautiful but has not yet turned leathery or bitter with heat. My favorite kale for this time of year is the Lacinato or Dinosaur kale but I have some curly as well. (In the fall, I love the red kale after it has survived a frost and is coarse and sweet).Read More
With the first days of heat the strawberries are starting to ripen. Meanwhile, we are still enjoying the last tender spinach leaves of spring before the spinach gets too hot and bolts.Read More
At this point in the season Edible Eden's gardens are overflowing with tender lettuce heads and salad mix as well as spinach, radishes, arugula and kale: what a great time to eat some beautiful salads! Here is a special fancy salad for a light spring meal that really takes full advantage how pretty butter lettuces are!Read More
Asparagus season is upon us, and it's such a treat. Asparagus is one of those crops that really speaks to a seasonal eating lifestyle. It pops up for such a short growing window- from mid-April through late May in our climate; and when it does it is so tender and delicious.Read More
Maximize those fresh spring flavored with the first asparagus tips, eggs from the coop and a chunk of your favorite feta
Colorful winter salad with red meat radish and Asian pear
Oh dear members of my tribe, especially the kosher keepers, but even the less-then-kosher keepers, who grew up keeping kosher and now just kind of avoid pig products for no clear reason... Do I have a treat for you!
First of all, some brief thoughts on bacon- ok, the non-Jews eat it for breakfast. Fine. But beyond a chewy sweet crunchy salty breakfast experience, beyond bringing a smoky rich flavor to your legumenous soups, even forget for a moment about the way roasted squash reaches new hights with a strip of sizzling meat in it's cavity... there is nothing in the world quite like a BLT. (That's Bacon, Lettuce, Tomato for the uninitiated).
Something about how the creaminess of the Hellmans' mayo brings out the sweet acidity of a perfectly ripe summer tomato, the meaty crunch of the bacon juxtaposes with the lesser crunch of a mild stack of lettuce, and it's all encompassed in the sweet embrace of a suitable bread.
It's not just a sandwich- it's an icon, it's an experience. And folks- it is now available for the Jewish pallet. So go, go down to the Bethesda Farmers market and seek out that character of a kosher bacon seller Hayim. Buy a package of his kosher lamb baaacon. If you can't find him email him at email@example.com. (yes it is star k kosher and yes it is made with Grow and Behold free ranging lambs).
Josh's delicious recipe for roasted Delicata squash with ground cherries.Read More