Pumpkin sage balls finished
Tasty and easy to make in about 30 minutes.

Recipe: Mini Pumpkin Sage Balls

Continue ReadingRecipe: Mini Pumpkin Sage Balls

'Tis the season for pumpkin everything, so these mini pumpkin sage balls are perfect for quick snacks or appetizers during the holidays. We've had this recipe sitting around since 2010 and finally got around to making them. You can make your own pumpkin puree to use in this recipe, or just grab a can (we did, since we're eating all our home-grown squash in solid form this year). The result is quick and easy, not to mention tasty. Mini Pumpkin…

Read more about the article Things to Do with Tomatoes
A bounty of tomatoes including Michael Pollen (green pear), Roman Candle (yellow roma), Sunrise Bumble Bee (striped cherry), and Green Cherokee (green beefsteak).

Things to Do with Tomatoes

Continue ReadingThings to Do with Tomatoes

If we're lucky as gardeners, we arrive at mid-summer with a burden of "too many" tomatoes. There is no such thing, really, but there is an urgency about what to do with them before they spoil in the summer heat. Here are some of our favorite recipes to enjoy, can, and use up your tomato harvest. A bounty of tomatoes including Michael Pollen (green pear), Roman Candle (yellow roma), Sunrise Bumble Bee (striped cherry), and Green Cherokee (green beefsteak). Tomato…

Read more about the article Recipe: Baked Parmesan Zucchini Bites
We used Cocozelle Italian zucchini - cool stripes!

Recipe: Baked Parmesan Zucchini Bites

Continue ReadingRecipe: Baked Parmesan Zucchini Bites

Whether you are sick of zucchini yet or not, we've discovered a recipe that will make you fall in love with this ubiquitous vegetable all over again. Any recipe with 2 ingredients is our kind of recipe. If it's any indication of how good these are, I have zero photos to show for my efforts. They were gone in minutes, before I could snap a shot. So, turn on the oven, get out your mandoline or a sharp knife and…

celeriac trimmed
Still life with celeriac

From Harvesting Celeriac to Celeriac Soup

Continue ReadingFrom Harvesting Celeriac to Celeriac Soup

We grew celeriac for the first time this winter, inspired by a celeriac soup we tasted a couple years ago. It grows like celery but the part you eat is underground, rather than the stalks above. Don't get me wrong, the whole plant is edible, but celeriac was bred for the root, so that's our focus today. Celeriac is ready to harvest around the same time as celery. The identifying factor is when the shoulders of the root are visible…

Kale Salad with Pomengranate and Maple Pecans
The finished salad we'll be making for Christmas dinner.

Recipe: Kale Salad with Pomegranate and Maple Pecans

Continue ReadingRecipe: Kale Salad with Pomegranate and Maple Pecans

This Christmas we'll be cooking from the garden. Kale is going gangbusters out there in our warm-winter garden, so we'll feature it in the holiday feast with this Kale Salad with Pomegranate and Maple Pecan recipe. This salad highlights fall fruits (apple, pomegranate) and nuts along with a warming cayenne kick. It's the perfect combination of sweet and savory, plus it looks cheery on the holiday table. Kale Salad with Pomegranate and Maple Pecans From Vegetarian Times - Oct. 2013…

Dazzling Blue Kale
Dazzling Blue Kale, the best of both worlds.

Recipes for Fall Crops

Continue ReadingRecipes 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. Kale 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.…

Ripening green tomatoes
Green and partly green tomatoes can be ripened easily.

Ripening Green Tomatoes

Continue ReadingRipening Green Tomatoes

When a client mentioned that she still has a ton of green tomatoes on her plants, but needs to pull them to make room for fall crops, it occurred to me that not everyone knows the old newspaper trick for ripening tomatoes. So here it is: Ripening Green Tomatoes Take a sheet from any black and white printed newspaper section that you don't read. Place a single tomato (or a small group) on the newspaper. Wrap the tomato (or group…

Read more about the article Recipe: Penne with Poblano Chiles, Corn and Cilantro Cream
The finished dish is delicious! Summer flavors at their finest.

Recipe: Penne with Poblano Chiles, Corn and Cilantro Cream

Continue ReadingRecipe: Penne with Poblano Chiles, Corn and Cilantro Cream

I love when a recipe drops in my lap that calls for ingredients readily available in the garden. It doesn't happen often, but when it does it's like grabbing the golden ring. This recipe for Penne with Poblano Chiles, Corn and Cilantro Cream highlights delicious summer flavors without spending too much time at the stove. We used the one successful Poblano chile we've harvested so far (even though the recipe calls for two), and the last of the cilantro just…

Read more about the article Recipe: Baked Parmesan Zucchini for 4th of July
The finished product is sweet and savory, tender-crisp and delicious.

Recipe: Baked Parmesan Zucchini for 4th of July

Continue ReadingRecipe: Baked Parmesan Zucchini for 4th of July

Happy 4th of July! Are you sick of zucchini yet? Here at Gardenerd we strive to find new ways to use zucchini, many of which hide the ubiquitous fruit well. This is not one of those recipes. This one features zucchini in all its glory. Baked Parmesan Zucchini. We featured this recipe on last week's Tip of the Week podcast, but here's the real deal to back it up. They're tender-crisp and great for eating while outside in the garden…

Read more about the article Recipe: Blackberry Jam
The recipe makes about 2 pints

Recipe: Blackberry Jam

Continue ReadingRecipe: Blackberry Jam

Blackberry season comes on strong, and if you don't embrace it, your garden will have an understory of rotten blackberries within a month. We've already frozen 3 pints of berries, and made blackberry ice cream. We're still picking 2 cups a day. Next up: jam. This recipe we found on The Easy Homestead uses no pectin and no cane sugar. It uses  honey (which we have in abundance at the moment, thank you, bees) and half an apple instead. I…

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