Recipes

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…

Read more about the article Build a Rocket Stove
Build up 4 more layers, alternating them like the layer below and place an old oven rack on top.

Build a Rocket Stove

Continue ReadingBuild a Rocket Stove

What's a rocket stove, you ask? It's a stove designed to use 80% less fuel for heating, cooking and canning. How can you build a rocket stove in less than an hour? We've got you covered right here. Rocket stoves are usually J-shaped, which allows campers, homesteaders, and permaculturists to feed twigs and sticks into the hook end of the J for a roaring fire to cook over at the top of the J. We have friends who professionally build…

Read more about the article Recipe: Spring Polenta with Radishes and Garlic Scapes
Spring Polenta with Radishes and Garlic Scapes

Recipe: Spring Polenta with Radishes and Garlic Scapes

Continue ReadingRecipe: Spring Polenta with Radishes and Garlic Scapes

Spring is for cooking fresh from the garden. How delightful it is to run across a recipe, and to happen to have all the ingredients on hand, either in the fridge or in the garden. For those harvesting winter- or early spring-grown radishes right now, this recipe is for you. The recipe uses fresh radishes, chickpeas, and broccolini for a delicious rustic Italian meal. We made a few substitutes to demonstrate how flexible this recipe is. Okay, so we don't…

Read more about the article Recipe: Rhubarb Compote
Rhubarb compote on crackers or toast or home made bread or...

Recipe: Rhubarb Compote

Continue ReadingRecipe: Rhubarb Compote

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 what to do with it, so I found this simple recipe for Rhubarb Compote that can be made it under 20 minutes. Rhubarb Compote by Sondi Bruner Ingredients: 4 small stalks of rhubarb, chopped (perfect! Exactly what we had on…

End of content

No more pages to load

Newer Posts
Older Posts