Ok, let’s get one thing straight: black walnuts aren’t for everyone. They have a strong, dark, winey taste, and this black walnut cake recipe focusses on the unique flavor of the nut. You’re going to get pure, unadulterated black walnut taste here, so before you bake, sample a nut to be sure you like its very specific, strong flavor.
A hundred years ago, no self-respecting, East Coast farm would have been without at least one black walnut tree on the property. Black walnuts were popular shade trees, and their wood was highly valued for fine carpentry work. They cast a wide, dense shadow (great for keeping the house cool in summer) and the nuts were appreciated as food. Today,…
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I’d probably grow Jerusalem artichokes (Helianthus tuberosus) even if they weren’t delicious, because the flowers are sunny and pretty to look at, and they grow wonderfully with no help from me. Lucky for all of us, the tubers are also super tasty and the plants actually benefit from being dug up and divided at the end of the growing season. If you don’t…
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Let’s get this clear right from the start: Jerusalem artichokes are neither artichokes nor from Jerusalem. They are beautiful sunflowers, that not only brighten up your landscape, but also provide a tremendous edible bounty. If you’re a forager who also likes to garden, this is the plant for you. Growing from four to ten feet tall, sunchokes have classic, yellow,…
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Garlic mustard pesto is a forager’s classic. Not only is it delicious, but the plant is so abundant and invasive that you can harvest to your heart’s content. Garlic mustard leaves take the place of both garlic and basil in this pesto recipe. It comes together in a flash and you can use it several ways: tossed with rice or…
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