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By Root 364 0

and sometimes bees are just plain fickle and will surprise you in what they’re in the mood for! You can grow most of these on a sunny balcony, and many of them on a windowsill. For a few, you will likely need a yard.

HERBS

• Bee balm or bergamot

• Borage

• Cilantro

• Dill

• Fennel

• Lemon balm

• Lemongrass

• Oregano

• Parsley

• Rosemary

• Sage

• Thyme

VEGETABLES

• Buckwheat (technically, a grass)

• Cucumber

• Flowering broccoli

• Melon (Haogen and Eden’s Gem varieties)

• Radish

• Squash (most varieties)

• Tomato (all heirloom varieties)

TREES AND SHRUBS

• Blueberry

• Elderberry

• Maple

• Sassafras

Much of this information was culled from the Pollinator Partnership website (see the Resources section, for their website). When you type in your zip code, the site will tell you your “eco region” and list all the native plants in that region that attract pollinators, along with the specific pollinators drawn to that plant.

The following simple tools can also be very effective in attracting friendly wildlife to your garden:

• Water: Provides a place for dragonflies to breed and for birds to drink. A small container will do.

• Logs and rocks: A pile of rocks or a few decomposing logs off to the side of your garden will attract frogs and toads, who in turn eat slugs and snails, some of the gardener’s worst enemies.

• Bird feeder: Provides a place for birds to find food in the winter.

Watercress with Roasted Enoki Mushrooms and Peas

Watercress with Roasted Enoki Mushrooms and Peas

Enoki mushrooms are also known as “snowpuffs” or “golden needle” mushrooms because of their long, stretched stems and white caps. They come to us from Japan, where they are served raw or lightly cooked. Enoki are usually sold refrigerated in sealed plastic packets of 3.5 to 7 ounces. Despite their delicate appearance, they have a surprisingly meaty texture, especially when roasted. Mirin, or rice wine, is a sweet Japanese cooking wine that has a low alcohol content. If you can’t find mirin, substitute a tablespoon of honey mixed with a drop of white wine.

Serves 2 to 4

Salt and freshly ground black pepper

2 cups shelled green peas

1 tablespoon soy sauce

1 tablespoon mirin

2 tablespoons sweet white miso

¼ cup olive oil

7 ounces fresh enoki mushrooms, roots trimmed off at the base of the cluster

3 tablespoons rice vinegar

1 bunch watercress, coarsely chopped

2 scallions, green and white parts, julienned and cut into 1-inch lengths

Preheat the oven to 425°F. Line a baking sheet with parchment paper.

Bring a small saucepan of salted water to a boil and add the peas. As soon as the water returns to a boil, drain the peas and blanch in cold water. Set aside.

In a large bowl, whisk together the soy sauce, mirin, miso, and olive oil. Spread the enokis on the baking sheet, then the peas, and spoon 3 tablespoons of the marinade over the top. Roast the vegetables for 6 minutes. Remove from the oven and let cool.

Whisk the vinegar into the remaining soy sauce marinade to make a dressing. Add the watercress and scallions and toss. Add the enokis and peas and gently fold them into the bowl. Season with several grinds of pepper. Serve immediately.

Fava Beans and Seared Zucchini with Garlicky Croutons

Fava Beans and Seared Zucchini with Garlicky Croutons

This dish pops with the bright flavor of fresh ingredients cooked quickly; but while the final “zap” is quick, preparation of this aromatic salad takes time. Enjoy it: you’ll use several cooking techniques, from searing zucchini to making croutons to preparing favas. For a shortcut, use store-bought croutons or buy shelled favas. Favas need to be peeled twice: First, pull the beans out of the pod by pulling on the stem and unzipping the side; then, after cooking, peel the thin layer of skin from each bean.

Serves 4

2 cups shelled (or 1½ pounds in the pod) fresh fava beans

Salt and freshly ground black pepper

5 tablespoons olive oil, plus extra

1½ cloves garlic, minced

1 tablespoon