Our mint patch has taken over the herb garden. The top canopy is almost chest-level, like a hedge. It has engulfed neighboring oregano and chives. Minty sucker scouts are popping up yards away. We act now or... deal with a worse situation next year. The strategy? Eat it.
I'll be cooking a few recipes with mint to keep the invasion in check until we feel like bringing out the big shovels. I did a stint of digging a couple of weeks ago to transplant a section of this leafy tyrant to a plot by the mailbox.
This first recipe is a simple tabbouleh, which can be made with bulgur or couscous--both are good. Some people find tabbouleh bland. I keep it interesting by toasting the couscous/bulgur.
For even more flavor I use the deliciously crumbly Mira River Feta by The Wandering Shepherd, a Cape Breton artisan cheese maker best known for his terrific ewe milk cheeses. For this recipe, I'm also using Speerville Organic Couscous.
Serves 6-8
Ingredients
• 2 cups couscous • 4 cups water • 1 cup mint, chopped • 1 cup feta, crumbled • 2 medium tomatoes, roughly chopped • 1 onion, chopped • 5 tablespoons olive oil • small bunch of chives, chopped • juice of half a lemon • salt + ground black pepper
In a small skillet, sauté the onion in olive oil for about 5 minutes. Set aside.
In a large cast iron pot or skillet, toast the couscous on medium heat, stirring often, until most of it is browned. Meanwhile you can bring the water to a simmer. Remove from heat.
Pour the hot water over the couscous, cover, and let stand for 5 minutes.
Transfer to a large bowl, and stir in the sautéed onions, mint, feta, tomatoes, chives, lemon juice, and season with salt and pepper.
Eat hot or let it cool down. Top with chopped mint.
Will keep in the fridge for 3-4 days.
As you may have noticed, wild mushrooms are starting to pop out. One of the tastiest 'shrooms you can find on Cape Breton Island is the Chanterelle (mushroom ID info 
Chanterelles and Turnips
Now I know "hummus" means chickpeas, but really we use the name for anything resembling a beany dip. I've tried many sorts of beans and the white (or white pea bean) really works for me. Instead of the usual smooth tahini, I've toasted sesame seeds, which gives this hummus a little crunch. For a spicy kick I also added some hot sauce. You could easily put more or less, depending on the level of hot that you enjoy. Also, the recipe yields 4 cups, which may seem like a lot, but trust me, you'll go through it fast enough.
Mustard (a blend of mustard seeds, vinegar, and spices) is what we use to crank up the acidity in our food; to send our tastebuds into hyperdrive. In this recipe I spread some old-fashioned mustard (the kind with whole seeds) on a flatbread, top it with asparagus and gouda cheese, and crisp it in the oven. Now that's some quality pub grub, to be enjoyed with drinks among friends.
Okay, it's really important to use good mustard. We use and I recommend "Pommery - Moutarde de Meaux." It's a bit pricey but worth every penny. Any good old-fashioned mustard will do, though.