After watching the Chef's Table: Pizza series, I felt a burning creativity that resulted in brown butter sage & potato pizza. It's a recipe I came up with using garden-fresh…
Over winter we've been experimenting with the abundance of stinging nettles that have been proliferating at Gardenerd HQ. There are myriad ways to cook up stinging nettles, so let's explore the options.
No one wants to cook over a hot stove right now, but this Caprese Skillet Eggs recipe comes together in under 30 minutes. Closer to 15 really. It uses savory…
The kitchen counter looks like a farmers market with zucchini stacked at the ready for zoodles. We discovered this recipe last year and can't wait to make it again.
Maybe I'm eager for spring, or maybe it's because blood oranges are in season. Whatever the reason, I felt compelled to create a blood orange ice cream last week.
Winter radishes are ready to harvest, so we made this Watermelon Radish & Burrata Salad last night. It's a great way to showcase these winter-grown roots.
In honor of our first kale harvest (albeit the lower leaves of each young kale plant), I want to celebrate the start of kale season with recipes. Fall is my favorite growing season, mainly because kale grows without attracting aphids.
As summer fades, we're capturing those savory and sweet flavors in meals and desserts. We can freeze them for later and enjoy them any time. Here are some of the things we're mak
Back in April we spoke with a fellow Great Grow Along speaker, Wendy Kiang-Spray about growing and cooking with Asian vegetables. Wendy is the author of The Chinese Kitchen Garden: Growing Techniques and Family Recipes for a Classic Cuisine. She's a speaker and inspirational garden blogger, and she just lived through the cicada emergence in Maryland.
Cooking from the garden is one of the most satisfying treats any day, but this Herbed Summer Squash and Potato Torte pushes that satisfaction to the next level.