I have a true talent for growing herbs and all variety of weeds - vegetables I am still trying to learn how to coerce from seed :)  This spring we got the garden out late, had to wait on my bonus check before we could move forward with dirt and the like, and unlike last year I had not started seeds inside.  So our vegetables are in baby form, when the inspiration hits to pull food out of the yard I frequent the herb garden and my "weed" patches.  Foraging is easy and the taste of many of the wild plants are similar to expensive versions of specialty greens.  In fact, in some urban markets "foraged" greens are sold at delicacy food prices.

If you want to forage in your yard start with easy to identify "weeds" like dandelion, chickweed, and plantain.  Dandelion has a spicy, bitter flavor. The plantain is also strong and I highly recommend the freshest, newest leaves as I find the older leaves unpalatable (ditto on the dandelion).  Chickweed is perfect and even the kids will eat it with no wrinkled noses in sight.  It is very light and juicy with a slight crunch ~ mild and delicious, it also makes a fabulous, fresh tea.  I add these foraged greens to spinach or other lettuce leaves and they make a nutritious addition to the traditional salad.

I also like to snip some chives and oregano out of the herb garden for a kick of flavor.  The chive flowers are edible and really pretty sprinkled into a spring salad.  The wild strawberries in the picture above look so pretty in the yard.  They form dark green mats of leaves sparkling with delicate yellow flowers and pretty red berries.  They however are best left to the birds ~ the taste is hard to explain, but pretty much "blucky" sums it up.

I am still learning about foraging and appropriate plants to eat in my area.  It seems pretty cool to swoop into the yard and fill a basket with non-cultivated food.  Earth is a cool, bountiful place and I am thankful for all her gifts, great and small.

Wanna forage for yourself? Helpful links:

Wild Greens: How to forage in your own backyard
Free Food in Your Yard
Healthy Vegetarian Additions from the Front Yard

Even though we are working to implement permaculture philosophy into our yard (and our lives as well), I am dedicated to maintaining the trees and plantings that have existed on this property for the last 30 years or so.  This means a plethora of perennial ornamentals: peonies, lilacs, azaleas, Rose of Sharon, forsythia, irises ~ these plantings make me smile.  The only maintenance they require (for the most part) is letting them be ~ they grow, flourish, bloom, attract a plethora of insect life and then fade into the winter gray, resting until spring sunlight begins to call them back into green.

I can follow the arc of spring by tracking which blooms grace our dinner table ~ first the forsythia, then large bouquets of lilac (the smell transporting me to my rural upbringing and the lilac bush beneath my childhood, bedroom window), then azalea and the first of the iris blooms, now on this day, the last of the irises nestle into the fancy pom-poms of the peonies.
 
These flowers are the yearly reminder of someone living here before us, someone who put these beings into the ground ~ the person is a mystery to me, but their flowers remain.  Sweet reminders of some other day, some other whispered life lived inside the place I now call home.  People come and go, but the plants, they remain.  They are always home.

Ingredients:

4 c rhubarb -- diced (about an inch long) ~ fresh from the farmer's market is highly recommended or     from your own garden, even better!
3/4 c sugar (refined or raw)
1/4 c honey (or you can do 1/2 sugar, 1/2 honey or all sugar or all honey)
3 tbsps flour
1/2 tsp cinnamon (or so, I just sprinkle it in)

1 c brown sugar
3/4 c rolled oats
1 1/2 c flour (white or wheat, I use white, unbleached for this recipe)
1 c butter (yes, that is 2 sticks and hence you come to the secret ingredient that will make men putty in your hands)

Pulling it all together:

Combine rhubarb, sugar, and 3 T. flour and place in greased 8x12 baking dish. Drizzle with 1/4 cup of honey (or just squeeze the bear and make your best guess). Combine brown sugar, oats, and 1 1/2 c. flour, cut in butter, and sprinkle over rhubarb. Bake at 375 for 35-40 min.

Serve with organic, low-fat, vanilla yogurt and everyone will be very happy.

The tree which moves some to tears of joy is in the eyes of others only a green thing that stands in the way.  Some see Nature all ridicule and deformity, and some scarce see Nature at all.  But to the eyes of the man of imagination, Nature is Imagination itself.
-  William Blake, 1799, The Letters


Our front yard is brimming with imagination, courtesy of two towering oaks which shield our home.  They are breath-taking at over 70-feet-tall.  Almost every inch of our front yard dances in dappled shade for 3/4 of the year.  My husband and I relish our evening time on the front stoop, soaking up the quiet, foresty quality of our front yard as we share our days with each other.


Deference to the oaks had driven our design for the front yard.  Bringing permaculture into our front yard means bringing food and medicine into the landscape while also working with the elements to create something that is cooperative, beautiful and bountiful.  Traditional permaculture designs are often built around nut trees but in the real-life of a 30-year-old yard we have as the backbone of our landscape mature oaks and maples.  And although they cannot feed us, they do shade our home, cool the yard, and bring beauty and serenity into our lives.   So, it becomes my job to work with them, finding edible and medicinal plants we can grow in harmony with them.


At first, I had thought we would build a raised bed on the outer drip-line on the South-side of the yard but research indicated this could harm the trees.  So that plan was trashed.  Instead, we have planted currants and gooseberries outside of and alongside the drip-line of the tree.    We put these in the ground last week, straight of the box from Stark Bros. nursery.  They are already greening and I am so excited to watch them as they progress.  We have 4 gooseberry bushes (2 each - Hinnonmaki and Invicta) and 4 currants (Rovada Red, Pink Champagne, Blanca and Ben Lomond Black).  I remember picking gooseberries when I was a kid and my mom making them into pie.  I hope to give my own kids a similar memory in a few years when the bushes are producing.
 


Underneath the canopy we have installed a mulched path with river-stone steps.  We were starting to wear a path in the front yard from the door to the sidewalk (we take a lot of family walks) and the path should cushion our steps and the tree's roots.  I am tucking in ferns, May Apples, pussy's toes, goldenseal, black cohosh, and Solomon's seal.  All plants which occur naturally alongside oaks in a forest setting (well, minus the goldenseal).  As I plant, I am going to be decreasing the turf that remains, hoping to create a more natural understory for our oak trees and a landscape teeming with fruit and medicine for our family.   Also, I am only planting from seed as I work under the canopy.  Too much disturbance of the existing soil or adding soil on top of the soil can harm the tree.  Also, watering within 10 feet of the trunk can make the tree vulnerable to fungal attack.  Mulch is acceptable under the oaks so I am carefully removing turf, adding mulch then putting very small amounts of soil here and there and seeding them.  This will be a year-long process as all of the seeds I am working with require cold stratification so I have them all in the fridge right now and will plant them outside in the fall so they can stratify over the winter.  I have never gardened like this before and am curious to see how it goes.  My main goal is continued care of the oaks, so as long as they flourish then all is good.


Links:
Oak-Hickory Forest Associations
Growing Currants and Gooseberries 
Midwest Permaculture 
Stark Brother's Berries 
Prairie Moon Nursery
Everwilde Farms