Tag Archives


Recipe: Rhubarb Compote

Rhubarb compote on crackers or toast or home made bread or...

Rhubarb is known for being the first vegetable ready to harvest from the spring garden. Well before strawberries or other sweet fruits are available to make jam, rhubarb stands tall, awaiting your imagination. As a first-timer, I had no idea … Continue reading

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Recipe: Sourdough Crackers

Sourdough crackers and be broken up free-form for a rustic, savory treat.

When you make sourdough bread you have to feed your starter, and before you can feed your starter, you are supposed to throw away a cup of starter from the jar. Sound wasteful? It is. So every bread maker searches … Continue reading

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Recipe: Homemade Sourdough Crumpets

Now you never have to discard starter again.

While you rarely hear the word “crumpet” in common parlance these days, they are as tasty as they were in the Middle Ages (or more so, I’ll wager). Similar to English muffins, crumpets are thick pancakes cooked on a griddle. … Continue reading

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Recipe: Tuscan Kale Risotto with Mushrooms and Rosemary

Risotto is worth the time it takes to cook it slowly.

It’s kale season, and we have (don’t gasp) 28 plants…or so…growing in the Gardenerd test garden; 10 different varieties to be specific. What can I say, we love kale! Here is the most recent recipe we tested out on the … Continue reading

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YouTube: How to Harvest Carrots and Other Root Vegetables

Multicolored carrots include Yellowstone, Cosmic Purple and Scarlet Nantes

You’ve got great foliage, but you pull a carrot and it’s nowhere near ready to pick. How do you prevent this from happening again? The trick is easy and Christy shares it here in the latest Gardenerd YouTube video. We … Continue reading

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Recipe: Stir-Fried Cabbage with Chilies, Peanuts & Peas

We used home grown cabbage and sugar snap peas with spices and peanuts to make this great dish.

Believe it or not, we’re still working on that giant cabbage we picked a week or so ago. They keep so well in the fridge, but they take up a lot of space. So it was time to pull out … Continue reading

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Recipe: Portobello Mushroom and Kale Stroganoff

Add tomato paste, kale, the bay leaf, and broth, then simmer for about 10 minutes.

It’s that half-eaten container of sour cream in the fridge that brought us to this recipe. You know the one: that lonely tub, brought over by a guest for a recent party, languishing all alone in the back of the … Continue reading

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Sourdough Bread – Why It’s Better Than Yeast

Flour, water, salt and starter are the only ingredients in this loaf. Long rise (4 hours with turns every 1/2 hour), and then overnight refrigeration make this loaf great.

I’ve been making bread for 25 years, but I’ve always been afraid of sourdough starter. Pretty sure I would kill it from neglect, so I limited myself to packaged yeast…until yesterday. Maybe it’s a New Year’s Resolution. Maybe it’s courage, … Continue reading

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Thanksgiving Dishes from the Garden

Parsnips, carrots, a purple sweet potato and Yukon potato

In a pinch about what to make this Thanksgiving? Let Gardenerd help you. We’ve got a stash of recipes using all your favorite fall-harvest crops. Revisit a few Gardenerd Gazettes and you’ll have more than enough for your Thanksgiving table. … Continue reading

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Recipe: Almond or Hemp Seed Pesto (Vegan)

Salad Leaf Basil

It’s wonderful to return from Italy to find the garden bursting with basil. This is cause for celebration! It’s time to make more pesto to freeze for later use. Since one does not return from Italy thinner than one was … Continue reading

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