Eat sweet peppers raw in salads, or eat them steamed, stir-fried, roasted, grilled or roasted, or stuffed. Use them in casseroles or rice dishes. Sweet peppers are in season from late spring through late summer. Types of sweet peppers Sweet peppers are warm-season annuals in temperate regions and perennials in tropical climates. Sweet peppers are […] More
Salsa is a delicious and versatile condiment, dip that can be enjoyed with a wide variety of foods. Although it’s most commonly paired with chips, salsa can also be used as a topping for tacos, eggs, grilled meats, or salads. If you’re a fan of this tasty dip, why not try growing your salsa ingredients? […] More
Rutabaga is tasty served mashed with butter, cream, and spices. Sauté rutabaga in butter with apples and brown sugar, or dice and add rutabaga to vegetable soups and stews. Rutabaga harvest comes from late summer to early spring. How to choose rutabaga How to store rutabaga Kitchen Helpers from Amazon: How to prep rutabaga for […] More
Many herbs have edible flowers that can be used as a colorful garnish for salads and sweet and savory dishes. Add herb flowers to delicate salads and salad herbs such as lamb’s lettuce and chervil. Tip: toss the leaves of a salad you plan to add herbs to first then add dressing then add edible […] More
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
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
Stephen Albert