A cozy skillet meal that’s simple, savory, and perfect for summer squash. Ingredients 1 lb ground pork sausage (mild or hot Italian-style works great) 3 medium patty pan squash, cubed 1 small onion, diced 3 cloves garlic, minced 3–4 cups fresh spinach 1 ½ tsp Italian seasoning ½ tsp smoked paprika (optional) Salt & black […]

with Whipped Goat Cheese, Bacon, Dates & Roasted Nuts Ingredients Roasted Beets 4–5 medium beets, peeled and cut into wedges 1–2 tablespoons olive oil Salt and black pepper Whipped Goat Cheese 4 oz goat cheese (chèvre), softened 2–3 tablespoons cream (or olive oil) 1–2 teaspoons honey (optional) Pinch of salt Toppings 4–5 slices baco

We’re not trying to cut into our own business here—there’s still only one place in Charlotte to look for regular, reliable food scrap pickups—but composting doesn’t require a PhD. Or an apprenticeship. Or technical skills. Or even a house or a yard, for that matter.

Meet your new favorite way to eat collards. These cook down into something tender, silky, and full of flavor. I like to make it a full meal with a simple seared protein on top—salmon or chicken are both great—but it’s just as good as a side. Ingredients: 1 tablespoon coconut oil 1 onion, sliced 1 […]

The humble radish might scare off a few—but not us. Around here, it’s a dip-scooper, a garlic-roasting MVP, and the crunch your salad didn’t know it needed. And don’t toss those greens—they’re pesto gold. Spoon it over pasta, tuck it into tacos, or swipe it across your morning eggs. Basil + Radish Top Pesto Equipment […]

Insects play a critical role in the health, success and usefulness of a native landscape. While a diverse landscape is far less likely to deal with pest problems than its non-native, monocultural counterpart, there’s obviously quite a range within the millions upon millions of insect species: Not all are out to help your property, and not all are

Resolutions are… a mixed bag. Some of us keep up with them. Some of us like the idea of keeping up with them. And still others of us fall into that same-old-same-old once spring has sprung and patio happy hours are back on the menu.