Long Island Gardening Community Resource

A few weeks ago I went on a foraging walk with the “Wildman” Steve Brill. He showed the group a tree with edible berries and I knew right away I had seen them before, loads of them. So long story short, I had a wild harvest of probably about 15-20 lbs. of berries. […]

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Given the right care, even one hot pepper plant can produce an over-abundance of peppers. In this case, between my neighbor and I, we had about 20 plants. That is a load of peppers, many of which get neglected and go bad (for one reason or another).
So the other day (the day before […]

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There are so many uses for miso. So far, I have only used it to make soup. It helps digestion due to the probiotics naturally found in miso. One of the best soups I ever had was a dry package of miso and some water from a brook. It was a […]

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Our squash jungle that had grown straight out of the compost pile produced a hefty amount of squash. Some I can recognize and some I am not sure about. One in particular was like a spaghetti squash but has a spotted green outside. Anyway, it’s quite hardy, not as hardy as a […]

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Around the beginning of October, the tomatoes slow-ripen on the vine and stay there, nice and ripe, sitting waiting to be picked. They will sit there a good while (depending on the weather) until one day when I have some time to pick them and do something with them. Of course, if I […]

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One of my favorite things to do is make my own stock.  I like to make all kinds of stock, but since I live with my girlfriend and her sister (whom are both vegetarian) I mostly make vegetable stock.  There is a noticable difference in flavors between a vegetable stock and a meat stock, however, […]

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I love wheatberry salad.  It usually has some lemon juice and raisins, chopped greens and roasted nuts and maybe a cheese.  In this case this is what I did:
Ingredients:
wheat berries (1 cup)
3 cups water
raisins
dried cranberries
chopped trail mix nuts (pepitas, cashews, almonds, walnuts) - whatever nuts you have
cheese (i used an aged gouda and manchego- goat […]

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Ingredients:
For Soup:
Great Northern Beans (soak overnight)
Portabella Mushrooms ( 2 big ones)
Home Made Vegetable Stock
Ginger (inch and a half)
onion (1 Large or 2 medium)
Garlic (5-10 cloves)
Potatos (3 medium)
Carrots (2 big)
Five Spice Powder
Garlic Powder
Corn (Kernels from Cob - 2)
Bay Leaves
Kelp or some Sea Vegetable
Miso Paste
Hot Chile of your choice
Salt and Pepper
Olive Oil
For Grains:
Ghee or Butter
Whole Grains […]

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Ripened Tomatos
Cucumbers
Red Onion
Good Extra Virgin Olive Oil
A Good Wine Vinegar
Red Pepper Flakes (for a bit of heat)
Salt and Pepper
(Optional: Fresh Parsley)
This recipe is all about the raw ingredients. DO NOT, I Repeat, DO NOT use this recipe with chain supermarket store bought tomatos. =)
Mostly Tomatos, about 3:2:1 tomato to cucumber to red onion.
A […]

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Tonight I made a dish that was so good, I needed to document it one way or another. We had some fresh pumpkin ravioli in the fridge and it so happened we also had about 30 tomatos ripened in their vines (unlikely circumstances I know). I wanted to make sauce and store it, […]

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