Recipes and activities

Peach-mint jam

Carrot top pesto

Katherine’s Fancy Cauliflower Soup

Fig Pudding

Botany Lab of the Month (January 2016): potatoes

Brimstone (leek and greens) tart

Extreme monocot cookies

Easter eggs dyed with beets, onion or turmeric

Pinenut basal spice cake with avocado topping

Hoppin’ john

Fried okra with mole sauce

Roasted figs with basil and cheese

Syrup of fresh herbs

Ratatouille (with Solanaceae fruit dissection notes)

Paragon sorbet: pear and tarragon

Creamed kale

Broccoli with browned butter and anchovy

Gluten-free apple and/or pumpkin spice bread

Ginger scallion noodles with Tokyo turnips and maitake mushrooms

Video: Homemade hot sauce

Stone Fruit and Almond Cake

Video: How to cut up a peach

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