Plants & Gardens Blog

Plums are in season in August! Try them along with almonds—fellow members of the Prunus genus—in this wonderful torte. Read › Eat Local: Plum and Almond Torte

Purslane runs up to $10 a pound at the farmers' market, but you're likely to find it growing as a garden weed. Its peppery, succulent leaves are nutritious and great in dishes like tzatziki. Read › Weed of the Month: Purslane

Wheat berries and many other grains are viable seeds that can be encouraged to sprout. Try this delicious variation with fresh, local veggies and herbs. Read › Eat Local: Sprouted Grain Bowl

Cherry blossoms are edible, and they make a lovely accompaniment to this simple, delicious panna cotta. Read › Eat Local: Cherry Blossom Panna Cotta

Citrus plants have been cultivated for more than 4,000 years. Today there are hybrids as sour as the Seville orange and as sweet as the Cara Cara. Choose a variety and add them to this wonderful winter salad. Read › Eat Local: Broiled Citrus Salad

Huge jackfruit, tiny green peppercorns, pretty orangeberries, and other exotic fruits are all growing in the Tropical Pavilion now. Read › What Are Those Fruits in the Conservatory?

Learn more about fermentation with a recipe from Sourdough, a new cookbook by Sarah Owens, Eat Local columnist and former BBG rosarian. Read › Eat Local: Sourdough Honey Rose Cake

Tomatoes were once viewed with suspicion, but these days, we can't get enough of them. Even the unripe ones are delicious, especially in this recipe. Read › Eat Local: Green Tomato Shakshuka

Take advantage of the abundance of late-summer peppers and tomatoes to make this delicious dish. Read › Eat Local: Roasted Red Pepper and Tomato Soup

Blueberries and lavender are in season now. So is ice cream! Read › Eat Local: Homemade Blueberry Lavender Ice Cream