The day I discovered that so many flowers were edible transformed how I prepared and presented my food. Edible flowers not only bring color and texture to a dish, but also flavor and scent.
An unexpected byproduct from my partnership in The Elephant Café landed on the farm — and, more importantly, in my vegetable garden — last month.
Our guava season has ended, and what a season it was. For the first time ever, hardly a guava was stung by pests and we had more fruit than we knew what to do with.
I realized just how insignificant I was in this world when Zimbabwean mycologist, Cathy Sharp, held a course about fungi on our farm last weekend.
“What’s in a name? That which we call a [lima bean] by any other name would [taste] as sweet.
How do you explain companion planting to a visiting geologist, in other words, “a scientist who studies the solid and liquid matter that constitutes the Earth, as well as the processes and history that have shaped it?�
