Edible Plants & Recipes

Recipe: Easy Summer Ratatouille

Easy Summer Ratatouille

Originally from the Provence region of France, ratatouille is a perfect stew of late summer fruits, vegetables, alliums and herbs. There are many ways to arrive at the final product. Some chefs recommend that you prepare each vegetable separately, combining them only at the end. Others prefer stacking thinly sliced or cubed

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Making Brooklyn Blue

Bluberries

What’s blue, sweet, healthy, and native to Brooklyn? Highbush blueberries! Vaccinium corymbosum is beautiful and bears delicious fruit bursting with nutrients. This deciduous shrub provides multiseasonal interest with dainty, bell-shaped white or pink flowers in spring, berries in summer, and stunning scarlet leaves in

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Saving Seed for a Stronger City

North Brooklyn Farms

Across Brooklyn, acres of vacant space have lain fallow for decades. Within them lies the potential for a new urban landscape. Community gardens and “pop-up” urban farms provide Brooklynites with opportunities to reconnect with nature, create centers of environmental education, and build stronger, more resilient

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Summer Spinach

Malabar Spinach and Hop Vines

Malabar spinach is thriving in this summer's hot weather. This Indian vine is not true spinach, but it produces delicious spinachlike leaves. It's a much better hot-weather crop than spinach and requires very little care. It's also perfect for vertical gardening. It will grow easily up a trellis or even a chain-link fence.

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Recipe: Blue Sunrise Cocktail with Pickled Blueberries

Blue Sunrise Cocktails with Pickled Blueberries

One of the joys of preserving my own food is having delicious, locally grown summer fruits year-round. But as wonderful as traditional fruit preserving methods are, I can only eat so much jam. So I also pickle some of my blueberries, mulberries, cherries, strawberries, peaches, and other summer fruits. Pickling is an

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Recipe: Strawberry Kanten

Strawberry Kanten

Traditional Japanese confections, or wagashi, are beautiful to look at, texturally complex, and subtly flavored. They are often made with ingredients Americans are surprised to see in a dessert. Rice is used to make mochi, azuki beans are the basis of the red bean paste filling in many sweets, and red algae is processed

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