An overgrown garden in Amsterdam was reclaimed from a wisteria takeover, and a vibrant autumn salad recipe featuring grilled Brussels sprouts and mango was created. The garden, previously dominated by aggressive wisteria, was brought back to order. A flavorful salad combining autumn colors and tastes, perfect as a side dish or light meal, was prepared using ingredients like Brussels sprouts, mango, and pomegranate.

The author detailed their experience of taming a wild garden in Amsterdam, which had been overtaken by wisteria and other unruly plants. After months of neglect, the garden was in disarray, but the author confidently took on the challenge of restoring it.

The author used pruning shears to combat the wisteria and other invasive plants, ultimately restoring peace to the garden. They removed the unwanted growth, cleaned the terrace, and declared victory over the garden’s previous state of chaos.

The second part of the text presents a recipe for an early autumn salad with grilled Brussels sprouts, mango, miso-honey dressing, pecans, and pomegranate. This salad combines the flavors of late summer and early autumn, featuring a mix of green, orange-yellow, and ruby-red ingredients.

The recipe provides instructions for preparing the salad, including roasting the Brussels sprouts and pecans, cutting the mango, and making the miso-honey dressing. It also offers variations, such as using mustard instead of miso or persimmon instead of mango, and suggestions for making it a more filling meal by adding roasted chickpeas, lentils, halloumi, feta, sweet potato, or pumpkin. The salad is recommended to be served lukewarm or at room temperature, sprinkled with Aleppo pepper or Piment d’Espelette.