Lemony herbs—lemon flavored and scented—are easy to grow and add a tangy zest to many dishes. Fresh leaves are commonly torn and added directly to salads and main dishes as a seasoning or garnish. Leaves and some flowers can be steeped in teas or blended into oils and vinegar. All can be preserved for later […] More
Garden peas are both sweet and savory. They have a grassy sweetness with an undertone of umami. Cooking fresh-shelled peas can be difficult: you will want to eat them fresh out of the pod before you ever get near the stove. But if you do get to the stove, cooking shelled peas—and peas in the […] More
Every vegetable in this salad should be available fresh and local from mid to late summer. This salad would be tasty alongside fresh trout, striped bass or salmon or tuna or swordfish (choose the body of water closest to where you live). The tarragon in this light dressing is a perfect match for both the […] More
Here is an easy to make vegetable stew that you can cook up any time of the year. The combination of vegetables in this stew can vary with the season and harvest. Choose two or three vegetables from the longer-cooking list and two or three from the shorter cooking list. If you want to add […] More
Print Sliced Cabbage Salad Author Steve Albert Here’s an easy to make salad. All you need is thinly sliced green or red cabbage–or both. Instructions Toss the sliced cabbage with ½ teaspoon of salt and any of the following also thinly sliced–Chinese cabbage, celery, spinach, chard, turnip, carrot, parsnip, parsley, green onion, zucchini, cucumber, […] More
Roasted root vegetables make for a sweet and savory side dish. Roots great for roasting are carrots, turnips, celery root, rutabagas, parsnips, kohlrabi, and fingerling potatoes. To these you can add garlic bulbs and thick slices of butternut squash if you like. Toss root vegetables with a bit of olive oil and salt and set […] More
Print Glazed Carrots Author Steve Albert Don’t miss out on this simple carrot recipe. It’s delicious! Instructions Peel the carrots and cut them into rounds or sticks. Be sure the pieces are about the same size so that they cook evenly. (If you use baby carrots, don’t bother to peel them.) Put the carrots in […] More
Print Potato-Leek Soup Author Steve Albert Potato-leek soup is simply made with potatoes and leeks from the garden. You can leave the skins on the potatoes if you like. Ingredients 3 parts finely sliced potatoes; use boiling or Yellow Finn potatoes, scrubbed well. 2 parts sliced leeks (or onions); use only the white parts. Milk […] More
Here’s a fresh harvest corn salad that matches just-picked corn with a handful of cherry tomatoes, a small red onion, a medium bell pepper, and cilantro—and sweet vinaigrette. If you haven’t just picked the corn out of the garden then choose bright green, full husks and look for silks that are moist and flowing. Pull […] More
Print Tomato Harvest Ketchup Yield 2 quarts Here’s a full-flavored tomato ketchup that comes right out of the garden. This recipe combines just picked tomatoes, bell peppers, onion, garlic, and celery. It’s thick and smooth with a rich, complex flavor you’ll never find in store-bought ketchup. (If you want store-bought flavor add double or triple […] More
The kebab or shish kebab originated in the Mediterranean. The kebab is a marinated meat, poultry, shellfish, firm fish, and vegetables or fruits threaded on a skewer and grilled or broiled. This recipe works with any medium-dark meat—chicken things, cubed turkey, pork, and even fish such as salmon or swordfish. PrintGrilled Chicken KebabsAuthor Steve AlbertYield […] More
Blueberry season starts in May in the South and moves north to New England in July and August. The peak blueberry season in the upper Midwest is August. On the West Coast, blueberry season begins in California in June and lasts into July and August in the Northwest. Check at a farmers market for the […] More
Stephen Albert