Gardeners in the Northeast swear by the period from mid-Septmeber to mid-October for planting cover crops and a long list of edibles to harvest all fall and winter long.
During the holidays my grandparents would make a caponata with the consistency of a dark brown relish; it tasted sweet and savory. This would accompany the antipasto: cured meats, olives, pickled vegetables and mushrooms, artichoke hearts, hot peppers, fennel, cheeses and crispy Italian bread.
I found some mushrooms sprouting in my backyard. Should I eat them?
Bridging the gap by going to seed.
This Sunday, June 2, at 2 p.m. Hallockville Museum Farm will be hosting friend of Edible, Steph Gaylor of Invincible Summer Farms, as she gives a presentation about heirloom vegetables and seed-saving.
If you have a hen house you are especially proud of and are willing to be one of the sites on the tour, please contact Dr. Bridgen.