At the first farmers market this season, I bought fresh baby bok choy, scallions and last fall’s stored carrots. I also bought bread, yogurt, soap and laundry detergent. The farmer’s market offers a lot to fill your senses: Musical entertainment, fresh bread and pastries, sheep milk ...

It is May. Yellow daffodils, colorful tulips, purple violets, blue forget-me-nots, golden dandelions are everywhere. Chives and rhubarb are ready for harvest. Dandelions and violets are tasty mixed into salads. Our local farmers are returning and farmstands are opening, selling flowers, ...

Yesterday was Mother’s Day. Did you cook a delicious meal for mom or take her out to a favorite restaurant? What is mom’s favorite meal? When I moved out of the dorm into an apartment, I would often call home, asking how mom made something-or-other, and serve it to my housemates. Our ...

“Ridiculous as it sounds, we might be better off nutritionally if we threw away the crops that we so laboriously raise in our fields and gardens and ate the weeds that grow with no encouragement from us—indeed they grow despite all our strenuous efforts to eradicate them.” ­ — Euell ...

We haven’t tilled our garden yet — and it is popping up with dandelions. These delicious, nutritious greens are ready to harvest now. While the roots and blossoms are also edible — traditionally, flowers have been made into wine or baked into fritters and roots ground into a coffee ...

It’s April 22. We’re one month into spring. The snow is gone. Ice is off the lakes. April showers water the soil, bringing new life. On sunny days, crocuses open in our garden and lawn to greet its warming rays. April 22 is Earth Day, set aside to honor the earth’s bounty, encourage ...