Good spinach is the beef of plants. It has a meaty vibe and can get you a little high, the way sushi can. This green fleshy feeling is due in part to the extreme chlorophyll density in spinach, an

It’s almost as fun to peruse seed catalogs as it is to watch your vegetables grow

Parsnips are hardly a secret. Unlike celeriac or rutabaga, most of us have at least heard of parsnip, even if we can’t remember what it looks like. The fragrant taproot that resembles an ivor

The calendar says winter, so break out the oft-neglected, hard-shelled gourds

Many relationship-type activities are conducted in private, with good reason. The world doesn’t need to see you chasing each other around the kitchen with frying pans, or the details of how you make up. But during a particularly volatile phase of my wooing of Shorty, our privacy was invaded by three Jerusalem artichoke plants.

Aseafood meal is the one opportunity most Americans will ever have to eat a wild animal. Given the illegality of selling wild game, only hunters and their lucky friends get to munch the many tasty beasts that roam the boondocks. Eating a wild thing is like walking around on your bare feet.

When harvest season arrives, I hit the farmers market like a sailor hits a strip club: with a fistful of dollars I never want to see again. It’s fun being a farmers market operative, and the fun doesn’t end for months.