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Dazzling Blue Kale, the best of both worlds.

Recipes for Fall Crops

As we start harvesting kale, bok choy, lettuces, Swiss chard, and radishes from the fall garden, it’s time to find recipes for these gems. Got a lot of mustard greens? We’ve got recipes for you. Check out these tasty dishes that don’t take a grand plan to execute.


Dazzling Blue Kale, the best of both worlds.

Warm dinners are in store when kale is in the garden. This recipe for One Pot Kale and Quinoa Pilaf is on our list to try as the weather cools down. You throw the kale to steam in during the last 5 minutes of cooking the quinoa. Then mix together the rest of the ingredients and toss to combine.

Bok Choy

baby bok choy
Baby Bok Choy

We got this quick and easy Bok Choy Skillet Supper recipe from Vegetarian Times magazine years ago. It uses small bok choy, which is perfect if you are growing a baby variety.


No need to cook lettuces, just mix them in a bowl with arugula, cilantro, parsley and your favorite dressing. We toss in homegrown mustard greens and mache to make it even more interesting. If you have avocados around, you can make this Avocado Aïoli. It’s delicious!

Swiss Chard

One of our favorite recipes for Swiss chard is Philippine Mung Beans in Coconut Milk. As someone who vehemently dislikes the taste of coconut in anything, this recipe is a delightful surprise. The spices, garlic, and soy sauce mask the unpleasantness of coconut and replaces it with a warm, savory curry you’ll gobble down on cold days.


A Gardenerd client shows off this week’s radish harvest

We keep coming back to this recipe (maybe because you can find it in Gardening for Geeks). It transforms radishes into a savory side dish once you roast them with soy sauce and toasted sesame oil. Yum!

Mustard Greens

Osaka Purple Mustard starts in a fall garden.

We usually toss mustard greens in with anything, but here are a few recipes specifically for mustard greens. Leave it to the folks at Martha Stewart to come up with something clever.

This Post Has 2 Comments

  1. Gloria

    I had to harvest my delicate early since the squirrels were eating one. Can I do something to help them ripen more? From your photos may 2 appear too green and not golden enough. Thanks!

    1. Christy

      The good news, Gloria, is that you can eat that Delicata squash at just about any stage and it will still taste good. If it’s still green it may not cure properly, so best to consume it before it starts to decay.

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