by the handful

Nutritious culinary and healing recipes collected from the North American garden, orchard, forest, river and ocean

Archive for the month “January, 2018”

Green Garden Soup

There are a lot of different flavors and textures in the family network of green herbs and vegetables. It’s so easy in the late winter/early spring to basically just graze over the garden or farmers market and gather the ingredients for this soup. The reason is simple, these are the common vegetables and herbs that tend to overwinter and either stay alive in the garden or at least return in the spring. Onion scape blossoms are the flowering stalk of the overwintering plant and are an optional garnish. Parsley and mint almost always make in through the winter as does the hardy leek which actually tastes better after some cold weather. Read more…


Post Navigation