The owners call their garden a Regenerative Subsistence Agriculture & Native Plant Sanctuary. Mile + Caroline strive to cut their carbon footprint + chemical intake by growing food instead of turf. (Lawn=Yawn). Plant a native Redbud instead of a Bradford Pear and create habitat for wildlife.Your landscape is an opportunity not a liability. Be a steward!
Homeowners: Mike Larrivee + Caroline Norris Address: Nelson Avenue
Circa: 1922 Garden Age: 7 years
- Trees: Redbud, Serviceberry, Witchazel, American Plum, PawPaw, Persimmon, Hazelnut, Arrowleaf Virburnum, Seargant Crabapple, Elderberry, Black Willow, Tupelo
- Shrubs: Spicebush, Buttonbush, New Jersey Tea, Virginia Sweetspire, Fothergilia, American Beautyberry, Hearts a Bustin, Native Azaela, Buckeye, Winterberry, Ninebark, Grey Dogwood, Staghorn Sumac, Shrubby St Johns
- Vines: Crossvine, Coral Honeysuckle, Virginia Creeper, Muscadine
- Perennials: Coneflower, Milkweed, TN Bellflower, Rudbekia, Phlox, Mountain Mint, Louisiana Iris, Coreopsis, Ironweed, Sedges, Prairie Grasses, Aster, Blazing Star, Rose Mallow, Anise Hyssop, Green and Gold
- Annuals/Vegetables: Too many to list
Favorite Garden Tip: Add compost!
Read in-depth article about Compost Fairy
Sautéed Sweet Potato Greens
[print-me target=”.printrecipe” title=”Print Recipe”]
1 large bunch sweet potato greens (about half a pound)
1/2 small white onion, diced
2 tablespoons extra-virgin olive oil
Salt and pepper
1 1/2 tablespoons maple syrup
Remove sweet potato leaves from stems and set aside. Remove smaller stems from the larger, tougher stems. Discard the larger stems and roughly chop the smaller stems.
Heat olive oil in medium-sized pan over medium high heat. Add onion and sauté until just softened, about 3 minutes.
Add stem pieces and sauté until tender, about 5 minutes.
Add leaves, salt and pepper to taste, and maple syrup. Sauté until leaves are wilted, about 2 minutes. Serve.
Please LIKE, SHARE and FOLLOW us on Social Media