An Amsterdam garden, once overtaken by invasive wisteria and other unruly plants, has been reclaimed. The homeowner, undeterred by the overgrown state of the small courtyard, took decisive action to restore order.

Armed with gardening gloves and determination, the homeowner confronted the “land grabbing” plants. The aggressive wisteria, which had previously dominated the garden, was driven back to its designated area. Other invasive plants were removed from the flowerbeds and paving stones, leaving the terrace clean and restored.

Following the garden’s restoration, the homeowner celebrated with a glass of wine, acknowledging the ongoing challenge of maintaining control against future “coups” from the plants.

To celebrate the colors of the season, the article also shares a recipe for an early autumn salad. The salad combines grilled Brussels sprouts, mango, pecans, and pomegranate with a miso-honey dressing.

This flavorful salad, described as a “feast,” captures the essence of October with its vibrant colors and mix of late summer and early autumn flavors.

The recipe serves four people and takes approximately 30 minutes to prepare. Instructions include preheating the oven to 200 degrees Celsius, roasting the Brussels sprouts with olive oil, salt, and pepper until golden brown and crispy. The pecans are roasted during the last five minutes of cooking.

A dressing is prepared by whisking together white miso, honey, rice vinegar, olive oil, and grated ginger. The roasted Brussels sprouts are then mixed with the mango, pecans, pomegranate seeds, and coriander. The dressing is drizzled over the salad, and the dish is served lukewarm or at room temperature, garnished with Aleppo pepper.

Optional additions for a more filling meal include roasted chickpeas, lentils, grilled halloumi, feta, sweet potato, or pumpkin.