Acorn Squash

Basil

Broccoli

Cabbage

Carrots

Cauliflower

Chamomile

Cucumbers

Eggplant

Green Beans

Horseradish

Kale

Lavendar

Onions

Peppers

Potatoes

Pumpkins

Tomatoes

Summer Squash

Winter Squash

Acorn Squash
Basil
Broccoli
Cabbage
Carrots
Cauliflower
Chamomile
Cucumbers
Eggplant
Green Beans
Horseradish
Kale
Lavendar
Onions
Peppers
Potatoes
Pumpkins
Tomatoes
Summer Squash
Winter Squash

Acorn squash

When to Pick Acorn Squash: A Complete Guide for Gardeners

Color Change: Typically, a ripe acorn squash will be dark green, almost black, with a noticeable orange spot where it has been resting on the ground. This color contrast indicates that your squash is ready for harvest.

Rind Hardness: Another crucial factor in determining ripeness is the hardness of the rind. A mature acorn squash will have a tough, thick skin that cannot be easily pierced with a fingernail. If the rind is still soft, give it more time to mature.

Stem Condition: The stem condition is also a telltale sign of ripeness. When the stem starts to wither and turns brown, it strongly indicates that the squash is fully mature. A green stem usually means the squash needs more time on the vine.

*Most relevant information from the article is posted above, but please see the link for more details!*

https://themodernproper.com/maple-roasted-squash-salad 

Ingredients

1 small acorn squash (about 1½ pounds), seeds removed and cut into ¾-inch-thick rings

4 tablespoons pure maple syrup

1 cup pomegranate seeds

½ cup salted pepitas

5 ounces baby arugula (*tip: pick some greens from Marvin Garden or other gardens around Grinnell!*)

2 ounces crumbled goat cheese, for serving (optional)

Creamy Goat Cheese Dressing

4 ounces goat cheese

½ cup extra-virgin olive oil

¼ cup unfiltered apple cider vinegar

½ teaspoon sea salt

½ teaspoon freshly cracked black pepper

⅓ cup milk (we love buttermilk)

Method

Preheat the oven to 400°F with a rack in center position. Line a rimmed sheet pan with parchment paper.

Place the squash rounds on the prepared sheet in a single layer. Using a pastry brush, brush both sides of the squash rounds with 2 tablespoons of the maple syrup. Roast until the bottom of the squash is golden brown, about 12 minutes. Remove from the oven. Flip the squash and return the sheet to the oven. Roast until tender, about another 10 minutes. Carefully brush both sides of the squash with the remaining 2 tablespoons maple syrup.

Meanwhile, make the dressing. Add the goat cheese, olive oil, vinegar, salt, pepper, and milk to the base of a blender. Blend until smooth, about 30 seconds.

In a large bowl or serving platter, toss half of the dressing, ¾ cup of the pomegranate seeds, and ¼ cup of the pepitas together. Top with squash, remaining pomegranate seeds, remaining pepitas, and goat cheese, if using. Drizzle with the remaining dressing if desired.

Note: If you don’t have a blender, you can whisk the dressing until combined! It just won’t be quite as smooth.

How to Harvest Basil and Pick the Best Leaves

There are two ways to prune basil: harvesting leaves or full stems. Harvest leaves if you need a small amount for a recipe. Harvest entire stems for larger amounts of basil for specific recipes, such as pesto. 

Pluck each leaf right at its base where it hits the stem.

Harvest from the top of the plant so your basil stays fuller, rather than harvesting lower leaves and creating a sparse bottom.

If you trim extra basil for the health and yield of your plant, you can store the extra harvest. Opt for the stem-trimming method when you harvest more. Place extra stems in a small jar of water and keep them at room temperature and out of direct sunlight. 

*Most relevant information from the article is posted above, but please see the link for more details!*

https://www.loveandlemons.com/pesto-recipe/ 

Equipment

Food Processor 

Ingredients

½ cup toasted pine nuts

2 tablespoons fresh lemon juice

1 small garlic clove

¼ teaspoon sea salt

freshly ground black pepper

2 cups basil leaves

¼ cup extra-virgin olive oil, plus more for a smoother pesto

¼ cup freshly grated Parmesan cheese, optional

Instructions

In a food processor, combine the pine nuts, lemon juice, garlic, salt, and pepper and pulse until well chopped.

Add the basil and pulse until combined.

With the food processor running, drizzle in the olive oil and pulse until combined. Add the Parmesan cheese, if using, and pulse to briefly combine. For a smoother pesto, add more olive oil.

Ingredients

1 lb pasta (any kind, but I recommend Farfalle)

2 can of black olives 

4 large roma tomatoes (diced) (*tip: grab some tomatoes from one of our Giving Gardens!*)

2 tablespoons of basil

8-10 oz feta 

*Please note, these amounts are not set in stone. They can be changed to fit your likes!*

Instructions

First, cut the olives into halves or fourths. Dice the tomatoes and basil. Crumble the feta using a fork and put all ingredients into your serving dish (I recommend a serving bowl). 

Boil a large pot of water and cook the pasta following any directions on the packaging. Once finished, before you drain the pasta, take about a cup of the liquid and pour slowly while mixing the pasta with the ingredients in the dish to make it a little less dry. *Note: you may not need all of the water, so pour conservatively!*

Before serving, mix gently to combine.

Enjoy!

*Please note, these amounts are not set in stone. They can be changed to fit your likes!*

Picking basil leaves from plant
broccoli plant in garden

How to Know Your Broccoli is Ready to Harvest

Most broccoli varieties will form heads between 4-8 inches across when fully mature.  

Make sure the head has reached a good size for eating.

The most reliable indicator of when your broccoli is ready to harvest is bud tightness. Fresh, ready-to-harvest broccoli has tiny flower buds that are tightly packed together, creating that classic dense surface we associate with good broccoli. The individual buds should be dark green (for most varieties) and barely visible as separate pieces.  

A good stalk should feel solid and substantial, with enough diameter to support the head without bending. It should also be a healthy green color throughout. 

Morning-cut broccoli stays fresh longer in storage and has a better texture when cooked.  

When you’ve determined your broccoli is ready to harvest, use a sharp knife to cut the stem about 6 inches below the head.  

For example, broccoli that looks like it has another week to grow can suddenly start flowering if temperatures spike above 75°F (24°C) for several consecutive days.

*Most relevant information from the article is posted above, but please see the link for more details!*

https://www.errenskitchen.com/seriously-best-broccoli-life/#recipe 

Ingredients

4 pounds broccoli

4 garlic cloves (peeled and sliced *See the notes section before starting)

Good olive oil (or for Keto – butter flavor coconut oil)

1½ teaspoons kosher salt

½ teaspoon freshly ground black pepper

2 teaspoons grated lemon zest

2 tablespoons freshly squeezed lemon juice

⅓ cup freshly grated Parmesan cheese

Instructions

Preheat the oven to 400°F/200°C.

Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets.

Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper.

Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately toss with 1½ tablespoons olive oil, the lemon zest, lemon juice, and Parmesan. Serve hot.

Tips

  • This recipe makes very crispy garlic.  In some ovens it could burn or become bitter.  If you are worried about the garlic getting too dark for your liking, add at the last 5-7 minutes of cooking time coated in a little oil and scattered around the pan.
  • Don’t skimp on the oil (even if it seems like a lot), season well, and make sure your oven is hot before adding the broccoli.
  • On washing your broccoli: After washing your broccoli, be sure to dry it thoroughly.  The drier it is, the more it will crisp up. 
  • For crispy results: If you want an even crisper broccoli, try flipping it halfway through the roasting. It’s a time-consuming task, but it crisps on all sides.

When to Harvest Cabbage for the Best Flavors and Yield

A ready-to-pick cabbage will also be firm to the touch with the average head weighing between one and three pounds. 

“Just take a sharp knife and carefully slice the head from the cabbage plant, cutting through the stem. The stem can be tough, so use caution. There are two spots where you can cut. The first is at the base of the cabbage head and above the outer leaves. The second is to cut at ground level removing the entire plant from the garden”

*Most relevant information from the article is posted above, but please see the link for more details!*

https://theyummybowl.com/ground-beef-and-fried-cabbage/#wprm-recipe-container-8634 

Equipment

Box grater

Garlic press

Large Chef’s Knife

Wooden spatula

Large skillet

Ingredients

 1 pound lean ground beef

6-8 cups cabbage, chopped, about ½ of a medium cabbage

1 medium carrot, grated or julienned

3 tablespoon tomato sauce or paste (*Tip: visit the recipe under “Roma Tomatoes” to see how to make your own tomato paste with fresh Roma Tomatoes from our gardens!*)

½ cup beef broth, or vegetable broth

salt and pepper , to taste

1 ½ teaspoon paprika, regular or smoked

1 medium to large onion

2-3 tablespoon vegetable oil for cooking

Instructions

Start with beef. Heat a large skillet over medium heat. Add ground beef, salt, and pepper to taste. Cook until ground beef is cooked and golden brown. Drain the fat if needed and set aside.

In the same skillet, add the onion and cook until translucent. Add the grated carrot and cook until the carrot becomes soft.

Add tomato sauce/paste and veggie stock or mix in a bouillon cube with water and stir. Let the carrots and onions simmer for 2-3 minutes.

Follow with cabbage, add salt, pepper, and paprika. Stir well to combine all the ingredients. Let simmer under a closed lid (stirring occasionally) until cabbage becomes soft. 

Return the cooked beef, stir, garnish with fresh herbs like parsley or chives and serve while hot.

*Tip: I like my cabbage to still have a little crunch, so I only cooked it until it was partially wilted. If you prefer your cabbage fully cooked and soft, just cook it a bit longer.*

Notes

The recipe makes about 4-5 smaller servings.

Store the food in an airtight container in the fridge for up to a week. When reheating in the skillet, add a bit of liquid, like water or broth, to revive the flavors.

Storing leftovers:

Stir fries and skillets, like this one, hold up nicely when stored. Store it in an airtight container in the refrigerator for up to a week.

You can also freeze this recipe for later. It’ll keep for about two to three months in the freezer.

Just thaw it in the fridge overnight and reheat it in a skillet when ready to enjoy it again.

Cabbage plants in garden
carrots in garden

When to Harvest Carrots for Fresh Eating or Storage

If you want slender baby carrots for a gourmet meal in the early spring, you can tug them from the soil in as little as 30 or 40 days. 

The shoulder of a carrot is the top of the root, just below where the greens emerge 

If you wait until they are between the diameter of a nickel and a quarter, you’ll have the largest, juiciest roots. 

*Most relevant information from the article is posted above, but please see the link for more details!*

https://www.budgetbytes.com/carrot-orzo-salad/ 

Ingredients

1 lb carrots

2 Tbsp olive oil, divided

1/2 Tbsp ground cumin 

1/4 tsp salt 

freshly ground pepper to taste

1 cup uncooked orzo

1/3 bunch fresh parsley 

2 oz feta cheese, crumbled 

1/2 Tbsp lemon juice

Instructions 

Preheat the oven to 375 degrees. Wash and peel the carrots and then slice them into thin medallions, about 1/8 to 1/4 inch thick.

Place the sliced carrots in a bowl and toss them together with one tablespoon of olive oil, the cumin, salt, and some freshly ground pepper. Once coated in the oil and seasonings, spread the carrots out on a baking sheet covered in foil. Roast in the preheated oven for 30 minutes.

While the carrots are roasting, boil the orzo for 7-10 minutes, or until tender. Drain the orzo and allow it to cool slightly. Use the remaining 1 tablespoon of olive oil to toss with the orzo so it doesn’t stick as it cools.

Once the carrots have roasted, transfer them to a large bowl. Pull the parsley leaves from their stems and give them a rough chop. Add the parsley and crumbled feta to the bowl. Add the slightly cooled pasta and toss until the ingredients are combined. Sprinkle with the lemon juice and a bit more salt, if desired. Toss once more and then serve.

https://www.budgetbytes.com/carrot-cake-for-two/ 

Ingredients

CAKE

1/3 cup all-purpose flour 

1/2 tsp baking powder 

1/4 tsp salt 

1/2 tsp cinnamon

1/4 tsp nutmeg 

1/8 tsp ground ginger ((optional) 

1 large egg ((yolk only) 

1/4 cup brown sugar

1/4 tsp vanilla extract

2 Tbsp vegetable oil

1 medium carrot

FROSTING

1 oz . cream cheese

1 Tbsp butter 

1/4 tsp vanilla extract 

1/2 cup powdered sugar

Instructions 

Preheat the oven to 350 degrees. In a medium bowl combine the flour, baking powder, salt, cinnamon, nutmeg, and ginger. Stir until evenly combined.

Peel the carrot and use a large holed cheese grater to shred it into a separate bowl. Add the egg yolk, brown sugar, vanilla, and vegetable oil to the shredded carrot. Whisk these ingredients together with a fork until evenly combined.

Pour the bowl of dry ingredients into the bowl of wet ingredients and stir just until evenly combined.

Coat two small (6oz.) ramekins with non-stick spray, then divide the batter between the two. Place the ramekins on a baking sheet to make them easier to transport in and out of the oven. Bake the cakes for 30 minutes, or until a toothpick inserted in the center comes out clean.

While the cakes are baking, place the cream cheese, butter, and vanilla extract in a bowl and allow them to come to room temperature. Once room temperature and soft, whisk with a fork until smooth. Stir in the powdered sugar a little at a time until it is all incorporated.

Allow the cakes to cool before spreading the cream cheese frosting over top (otherwise it will melt and slide off). Enjoy!

Notes

If you don’t have small ramekins, these can be baked in a muffin tin.

How and When to Harvest Cauliflower at the Peak of Freshness

When the crowns are 6-8 inches in diameter

Compact and uniformly colored

Firm to the touch

The “curds start separating”

Cut the main stem 3-4 inches below the crown with a sharp knife, leaving some leaves attached

*Most relevant information from the article is posted above, but please see the link for more details!*

https://dishingouthealth.com/parmesan-roasted-cauliflower/#wprm-recipe-container-26001 

Equipment

Large rimmed baking sheet

Large Mixing Bowl

Ingredients  

1 medium head cauliflower, cut into florets (about 6 to 8 cups)

3 Tbsp. extra-virgin olive oil

1 1/2 tsp. paprika

3/4 tsp. kosher salt

1/2 tsp. cracked black pepper

3 garlic cloves, minced

2 to 3 Tbsp. grated Parmesan cheese

Juice of 1/2 lemon

2 Tbsp. finely chopped fresh parsley

Instructions 

Preheat oven and baking sheet: Place a large rimmed baking sheet on the center rack of the oven. Preheat oven to 450ºF.

Season cauliflower: Cut cauliflower into small florets and place in a large mixing bowl. Add olive oil, paprika, salt, and black pepper; toss well to coat.

Bake: Empty cauliflower out onto preheated baking sheet (it should instantly sizzle). Arrange florets in a single layer, avoiding overcrowding. Roast for 20 to 25 minutes, tossing once midway through, until lightly charred and tender.

Add garlic and Parmesan. Sprinkle minced garlic and grated Parmesan cheese over cauliflower and place back in the oven for 5 more minutes.

Spritz cauliflower with fresh lemon juice and transfer to a serving bowl. Garnish with chopped fresh parsley and serve warm.

Notes

Store: Refrigerate leftovers in an airtight container for up to 5 days.

Reheat: To re-establish the cauliflower’s crisp, reheat in the air-fryer or a 350ºF oven until warm. Alternatively, you can heat in the microwave, however the cauliflower will be much softer.

cauliflower head in garden ready to be harvested
chamomile flowers

When Is the Best Time to Harvest Chamomile? – Biology Insights

The optimal moment to pick a chamomile flower is when the white ray petals are fully extended, sitting horizontally or slightly upward, before they begin to droop toward the stem. This stage usually occurs three to five days after the bud first opens, marked by the central yellow disc florets being about two-thirds open 

*Most relevant information from the article is posted above, but please see the link for more details!*

https://rootsandrefuge.com/how-to-harvest-chamomile/ 

Ingredients

4 tablespoons chamomile flowers fresh (use 2 tablespoons if dried)

8 ounces water boiling

sweetener of choice (optional)

Instructions

Boil water.

Place fresh or dried chamomile flowers into a tea infuser. *If you do not have a tea infuser, you can use paper coffee filters or cheesecloth instead!*

Place the infuser in a large cup and pour boiling water over it.

Allow to steep for about five minutes.

Enjoy your hot tea with or without your favorite sweetener.

9 Must-Know Tips for Harvesting Cucumbers at the Perfect Time | BHG.com

Pick when they are 4 inches long

They are good when you can poke them and they are firm

They are green

*Most relevant information from the article is posted above, but please see the link for more details!*

https://www.themediterraneandish.com/quick-pickled-cucumber-recipe/#wprm-recipe-container-35750 

Ingredients

2 cups cucumbers – sliced

1 cup vinegar – white or apple cider

1/4 cup water

3 tablespoons sugar

2 teaspoons salt

2 tablespoons fresh dill chopped – optional (*Tip: Get some fresh dill from Marvin Garden!*)

Instructions

Combine vinegar, water, sugar and salt in large bowl with lid.

Whisk until sugar and salt are dissolved.

Add cucumbers and fully submerge in liquid. Store in refrigerator for at least 30 minutes and up to one week.

Notes

PRO TIP: Don’t toss the pickling vinegar when your cucumbers are gone! Toss in more cuc’s and make another batch!

https://www.spendwithpennies.com/cucumber-sandwiches/ 

Equipment

Hand Mixer

Ingredients  

8 ounces cream cheese softened

3 tablespoons mayonnaise

2 teaspoons chopped fresh dill

1 teaspoon chopped fresh chives

¼ teaspoon garlic powder

salt and black pepper to taste

1 English cucumber thinly sliced

1 loaf white bread or bread of choice, crusts removed

Instructions 

With a hand mixer, mix cream cheese and mayonnaise in a small bowl until smooth. Stir in herbs, garlic powder and salt and pepper to taste.

Spread the cream cheese mixture onto one side of each piece of bread.

Thinly slice cucumbers. Layer over half of the bread slices. Top with additional herbs if desired.

Top with remaining bread slice, remove crusts if desired and cut each sandwich into 3 pieces.

Serve immediately or cover and store up to 24 hours.

Notes

Leftover sandwiches can be stored covered in the fridge for up to 24 hours.

cucumbers on the vine
eggplant growing on the plant in garden

When to Harvest Eggplant: Signs, Timing, and Expert Tips to Pick It at Peak Flavor | RASNetwork Gardening

When an eggplant is perfectly ripe, its skin takes on a deep, glossy sheen.

Whether it’s a classic dark purple variety like ‘Black Beauty’ or a pale lavender heirloom like ‘Rosa Bianca’, the surface should reflect light clearly.

If it leaves a slight indentation that quickly springs back, it’s ready.

*Most relevant information from the article is posted above, but please see the link for more details!*

https://www.wholesomeyum.com/sauteed-eggplant/ 

Ingredients

1 medium Eggplant (~1 lb, sliced into 1/4-inch-thick rounds)

1/2 tsp Garlic powder

1/4 tsp Sea salt

1/4 tsp Black pepper

1/4 cup Olive oil (more as needed)

Instructions

Slice the eggplant crosswise to make circles, about 1/4 inch (6 mm) thick. Cut off the leafy end only after you are done slicing, so that you’ll have more to grab onto as you slice. If the slices are damp, pat them dry.

Sprinkle the eggplant slices on both sides with garlic powder, sea salt, and black pepper.

Heat 2 tablespoons of olive oil in a 12-inch nonstick skillet over medium-low to medium heat. Working in batches, add the eggplant slices in a single layer. Saute eggplant for 3-6 minutes per side, until soft, browned, and caramelized on both sides. Repeat with the remaining eggplant slices, adding about 1-2 tablespoons of oil per batch.

Notes

Store: Keep leftovers in an airtight container in the refrigerator for up to 3-5 days.

Reheat: You can warm up this dish in the oven at 350 degree F, or give it a quick fry in a skillet. But I think sauteed eggplant is also delicious cold!

Freeze: Most cooked eggplant recipes, including this one, freeze well for up to 1 year. To prevent sticking, I recommend either freezing it between layers of parchment paper, or flash freezing until solid before placing in a zip lock bag. Thaw overnight in the fridge before reheating.

Leftover ideas: Make little eggplant pizzas, tuck the slices into a sandwich, or chop it up and toss it into a salad! It’s already in my roasted vegetable salad, but also tastes amazing layered with the tomatoes in Caprese salad, or mixed into Mediterranean chicken salad or my Italian-inspired steak salad.

When Are Green Beans Ready To Harvest – GardenerBible

Harvest when green beans are 4-6 inches long

Firm and crisp

The pods looked like they are full 

They are evenly green 

Snap the pea off with your nail or shears right above where the growth from the vine starts 

*Most relevant information from the article is posted above, but please see the link for more details!*

https://www.walderwellness.com/roasted-green-beans/ 

Ingredients

1 pound green beans, trimmed

2 Tbsp olive oil

2 large cloves garlic, minced

Salt + pepper, to taste

1/2 cup parmesan, freshly grated (I recommend parmigiano-reggiano)

1/2 a lemon, juice

1-2 Tbsp fresh parsley, chopped (to garnish)

Instructions

Preheat oven to 400F. Line a large baking sheet with parchment.

Place green beans on baking sheet. Toss in olive oil, minced garlic, salt, and pepper. Spread in an even layer after tossing.

Sprinkle grated parmesan over green beans, covering evenly.

green bean plant in garden
horseradish root planted in garden

How to harvest horseradish – tips from a professional grower | Homes and Gardens

Video on harvesting: https://youtu.be/sOMr5bpaKEU?si=_n8EyxI8Xj8MBvwL 

After the foliage has died down or turned yellow,  you are good to dig for horseradish.

Find the crown and dig several inches away from it, dig straight down for several inches. Push up to get the root out. Clean your roots and enjoy. 

“Horseradish roots grow underground and their pungency intensifies with cold weather. A hard frost or several frosts in the fall help concentrate the heat-shock proteins that give horseradish its sharp kick”

*Most relevant information from the article is posted above, but please see the link for more details!*

https://www.allrecipes.com/recipe/17435/homemade-horseradish/ 

Ingredients 

1 cup peeled and cubed horseradish root

¾ cup white vinegar

2 teaspoons white sugar

¼ teaspoon salt

Instructions

Combine horseradish, vinegar, sugar, and salt in the bowl of a food processor or blender; pulse until blended. Carefully remove the cover of the processor or blender, keeping your face away from the container.

Cover and store horseradish in the refrigerator for up to one month.

When and How to Harvest Kale from Your Garden

Choose leaves that are 8-12 inches 

Pick the leaves that are from the outside 

Leave enough leafs so that the plant continuous to grow

*Most relevant information from the article is posted above, but please see the link for more details!*

https://food52.com/recipes/34138-spicy-smoky-homemade-kale-chips 

Ingredients

1 large bunch curly kale, stems removed, leaves washed, dried thoroughly, and torn into bite-sized pieces

2 to 3 tablespoon olive oil

1/2 teaspoon chili powder

1/2 teaspoon cumin

1/4 teaspoon smoked paprika

Dash of crushed red pepper flakes

Kosher or coarse salt

Instructions

Step 1

Preheat the oven to 275° F. Line two baking sheets with parchment paper.

Step 2

Put the kale in a large bowl and drizzle it with 2 tablespoons of the olive oil. Add the chili powder, cumin, and paprika. Massage the kale until evenly coated. Add more oil as needed so that all of the pieces are well coated. Spread the kale pieces in a single layer on the baking sheets and season generously with salt and crushed red pepper.

Step 3

Bake for 15 minutes, then rotate the pans. Bake for about 10 minutes longer, until crispy but not burning. Store in an airtight container in the fridge for up to four days.

kale plant in garden
lavendar plant in garden

When To Harvest Lavender For Tea – Your Guide To The Most Aromatic

When the flowers are just about to open, some flowers are emerging but majority are closed

⅔ of the tiny individual flowers on each spike have opened

You can also gently brush your hand over the flowers and if you can still smell it on your hands you pay harvest

With scissors, gather a handful of stalks before cutting 2-3 inches above the woody base and bundle them with an elastic

Hang upside down in a dark dry with enough airflow until for about 4 weeks or if you squeeze the flower with your fingers its should almost crumbly 

Once fully dry you can take off the flowers from the stem and store

*Most relevant information from the article is posted above, but please see the link for more details!*

https://www.mydarlingvegan.com/vegan-blueberry-muffins/ 

Ingredients

1 cup soy milk

1 teaspoon apple cider vinegar

2 cups all-purpose flour

2½ teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon salt

½ cup + 2tbsp. granulated sugar

¼ cup + 2 tbsp. canola oil

1 teaspoon vanilla extract

zest of 1 lemon

1½ – 2 cups fresh blueberries

1 tbsp fresh lavender (or 1 tsp dried lavender flowers)

Instructions

Preheat the oven to 375F. Spray a muffin tin with cooking spray and set aside.

In a small bowl combine soy milk and apple cider vinegar. Set aside to allow milk to curdle.

In a larger bowl combine flour, baking powder, baking soda, and salt. Set aside. In a separate bowl, mix together sugar, canola oil, lemon zest, and vanilla extract. Add soy milk/vinegar mixture and stir to combine. Stir in the dry ingredients until well incorporated. Be careful not to over-mix – a few lumps are okay. Gently fold in the blueberries.

Spoon into muffin tins, filling each cup about ¾ full. Bake for 20-25 minutes until a knife inserted in the middle comes out clean.

Remove from heat and allow muffins to cool before removing from the pan.

Notes

Serving and Storing – Store leftover muffins in an airtight container at room temperature for up to 5 days. You can also freeze these muffins for up to 2 months. To thaw, pull the muffins from the freezer and let them thaw at room temperature for several hours.

Make in Advance – If you want to make this muffin batter in advance, store the batter in an airtight container in the refrigerator for up to 48 hours. To bake the muffins, preheat the oven and bake according to the instructions. However, these muffins may take a few minutes longer to bake since the batter will be chilled. The muffins will also be slightly denser as the baking soda begins to activate once it’s mixed into the batter, causing it to be slightly less potent.

FAQ’s

Can I use something other than soy milk? Yes. While I choose soy milk because it curdles so well, many people have had success with almond milk, oat milk, and cashew milk as well.

Can I make this recipe gluten-free? For sure! For gluten-free muffins, I recommend using a 1:1 Baking Flour Blend. 

Can I make these muffins oil free? Sure. If you would like to make this recipe oil-free, simply swap out the oil for additional applesauce at a 1:1 ratio.

Can I use frozen berries? If you are using frozen berries, thaw the berries in a colander by running them under room temperature water. Let the berries sit for 30 minutes for any excess water and juice to run off them. Pat them dry with a paper towel before adding them to your batter.

Recipe Tips

The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.

If you are using frozen berries, thaw the berries in a colander by running them under room temperature water. Let the berries sit for 30 minutes for any excess water and juice to run off them. Pat them dry with a paper towel before adding them to your batter.

Make sure to let the muffins sit in the muffin tin for 10 minutes before flipping them out to a wire cooling rack. Otherwise, the muffins may fall apart.

Variations

For a healthier oil option, use either avocado oil or melted coconut oil.

Harvesting Onions & How To Tell When They Are Ready To Pick

Wait until the tops of the onion are folded or droopy

The shoulder of the onions are pooping up from the ground

The shoulder of the onion is a good diameter, not a pencil but maybe bigger than a quarter

*Most relevant information from the article is posted above, but please see the link for more details!*

https://www.tasteofhome.com/recipes/caramelized-onion-dip/#RecipeCard 

Ingredients

2 large onions, finely chopped

2 tablespoons olive oil

3/4 cup sour cream

3/4 cup plain Greek yogurt

3 teaspoons onion powder

1/2 teaspoon salt

Assorted fresh vegetables (*Tip: Get some fresh vegetables to dip from our Giving Gardens around town!*)

Directions

In a large skillet, saute onions in oil until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown. Cool completely.

In a small bowl, combine the sour cream, yogurt, onion powder and salt; stir in two-thirds cooked onions. Transfer to a serving bowl; top with remaining onions. Serve with vegetables.

onions planted in garden
Jalapeño plant in garden
bell peppers plants in a garden

When To Pick Peppers? The Perfect Time To Harvest – Pepper Geek

Look at the pepper and determine its a good size 

They are firm, crisp and solid in texture

They are the correct color of your variety 

The skin is smooth and shiny, dry stem 

Corking: fine white or tan lines on the skin that indicate ripening and are often desirable in hot peppers

If you tug on the peppers and they come off easily they are good for harvesting 

Spicy Peppers
Poblano: deep, dark green color, glossy skin, and firm texture.
Jalapeno: 3-5 inches, firm, can be picked green or red.
Wax: glossy yellow.
Serrano: 2-4 inches, can be harvested when green, orange, red.
Cayenne: 3-6 inches, bright red, glossy and firm.

Sweet Peppers
Bell Pepper: glossy skin, 3 inches in diameter or when firm
Banana Pepper: 4-8 inches, pale yellow

*Most relevant information from the article is posted above, but please see the link for more details!*

https://www.seriouseats.com/hot-pepper-relish-recipe 

Equipment

Food processor, fine-mesh strainer

Ingredients

1/2 pound hot green peppers (such as jalapeños or serranos), stemmed, seeds removed for a milder relish

1/2 pound hot red peppers (such as fresnos or cherry peppers), stemmed, seeds removed for a milder relish

1/2 pound yellow onions, roughly chopped

1 tablespoon kosher salt

1/2 cup cider vinegar

1/4 cup white sugar

Instructions

Place peppers and onions in workbowl of a food processor fitted with steel blade. Pulse until peppers and onion are finely chopped.

Transfer pepper mixture to a fine-mesh strainer set inside a bowl. Stir in salt and let sit for 2-3 hours. Rinse under cold water and strain, pushing vegetables against side of the strainer using a rubber spatula to remove as much water as possible.

In a medium saucepan, bring vinegar and sugar to a boil over medium high heat, stirring to dissolve to sugar. Add pepper mixture, reduce heat to medium-low, and simmer for 10 minutes, stirring occasionally. Remove from heat and let cool to room temperature. Transfer relish to an airtight container and store in refrigerator up to 1 month.

https://www.wholesomeyum.com/stuffed-banana-peppers/ 

Ingredients

4 large Banana peppers

1 tbsp Olive oil

1 lb Ground Italian sausage

2 cloves Garlic

2 small Tomatoes  (seeded and diced) (*Tip: Use tomatoes from Giving Gardens around town!*)

1 tbsp Fresh parsley  (chopped)

1/2 tsp Sea salt

1/2 tsp Black pepper

4 oz Cream cheese (at room temperature)

1/4 cup Grated parmesan cheese

3/4 cup Mozzarella cheese (shredded)

Instructions

Preheat the oven to 375 degrees F (191 degrees C). Line a baking sheet with parchment paper.

Cut each banana pepper into half lengthwise.  Remove the seeds and white flesh from the center. Arrange them on the prepared baking sheet, open side up.

Heat the olive oil in a large skillet over medium-high heat. Add the Italian sausage and cook for 8-10 minutes, breaking apart with a spatula, until browned.

Reduce heat to medium. Add minced garlic and stir for 1 minute, until fragrant.

Stir in diced tomatoes and fresh parsley. Cook for about 2 minutes, until the tomatoes are soft.

Stir in the cream cheese, breaking apart with a meat chopped or wooden spoon. Stir in the parmesan cheese, and season with salt and pepper to your taste.

Fill banana peppers with the sausage filling. Top with shredded mozzarella cheese.

Bake stuffed banana peppers for 18-20 minutes, until the peppers are soft and the cheese is melted and golden.

https://www.allrecipes.com/recipe/236359/beef-and-rice-stuffed-bell-peppers/ 

Ingredients

6 bell peppers, any color

3 cups chunky tomato sauce, divided

½ onion, very thinly sliced

½ cup beef broth

¼ teaspoon red pepper flakes

1 ½ pounds lean ground beef

1 ½ cups cooked rice

½ cup freshly shredded Parmigiano-Reggiano cheese

¼ cup chopped fresh flat-leaf parsley

4 cloves garlic, minced

2 teaspoons salt or to taste

½ teaspoon freshly ground black pepper

1 tablespoon chopped fresh flat-leaf parsley, divided

Instructions

Preheat the oven to 375 degrees F (190 degrees C).

Slice peppers 1/2-inch from the top; cut out stems and set aside to use as tops. Cut core from the inside of peppers and strip away any seeds. Cut off a thin slice from the bottoms so peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain.

Pour 2 ½ cups tomato sauce into a 9×13-inch baking dish. Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom.

Set bell peppers upright in the dish.

Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 2 tablespoons tomato sauce, 1/4 cup parsley, garlic, salt, and black pepper in a large mixing bowl

Lightly stuff peppers with meat mixture. Spread 1 tablespoon tomato sauce on top of each portion of stuffing; place reserved tops onto peppers. Lay a piece of parchment paper loosely on top of peppers and cover the dish tightly with foil. Place the dish on top of a baking sheet.

Bake in the preheated oven until peppers have softened slightly, about 1 hour. Remove foil and parchment paper. Continue baking until meat filling is cooked through and peppers are soft, sweet, and tender, 20 to 30 more minutes.

Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.

Notes

I use parchment paper in this recipe because I don’t like foil touching acidic things while they bake.

If you don’t use the baking sheet, your peppers will bake faster.

When & How to Harvest Sweet Potatoes: A Gardener’s Guide | Almanac.com

Late summer

The leafy vines begin to yellow and wilt; the potatoes are close to maturity

Full size is around 2 inches in diameter and 5 inches long 

You may want to dig a test tuber (one potato) and see if it fits the measurements, and then harvest the rest of the potatoes

To harvest you would trim the vines, dig and lift the roots and let them sit for a week or two in a warm location so they become sweeter

Avoid leaving the sweet potatoes in the cold as they will die

*Most relevant information from the article is posted above, but please see the link for more details!*

https://cheerfulcook.com/honey-roasted-sweet-potatoes/#wprm-recipe-container-2498 

Equipment

Half-sheet baking pan

Ingredients

2 pounds peeled and chopped

1 tablespoon  extra virgin

2 tablespoons  melted

1 juice + zest

¼ cup 

Instructions

PREP

Preheat oven to 425° Fahrenheit. Line a  with . Set aside.

Peel and cut sweet potatoes into bite-sized pieces. Add to a large  and season with salt.

MAKING THE HONEY-LEMON BUTTER

Add butter and olive oil to a small . Simmer over medium heat until the butter has melted. Add lemon juice, lemon zest, and honey. Simmer for one minute on low heat.

Pour the honey-lemon butter over the sweet potatoes. Toss well to make sure the sweet potatoes are evenly coated.

ROASTING

Transfer sweet potatoes onto the baking sheet and roast for . Check for doneness and add additional time if needed.

Notes

*Roasting time can vary between ovens. If the sweet potatoes haven’t caramelized to your liking, allow them to roast for an additional few minutes. 

UPDATE: Roasting the sweet potatoes for 25 minutes used to be perfect with my old oven. I got a new gas-powered stove and oven in 2021, and achieving perfectly roasted sweet potatoes now takes between 28 and 30 minutes.

basket of sweet potatoes dug from the garden
hands holding potatoes dug from garden

When to Harvest Potatoes: Skin Test, Vine Die-Back, and Days to Maturity by Variety – Blooming Expert

When the top foliage has yellowed and died back

If you dig a test potato and rub the skin with your thumb and it stays they are good for harvesting

Green potatoes are toxic to consume, they are exposed to the sun and contain toxic amounts of solanine that cause nausea and vomiting. 

*Most relevant information from the article is posted above, but please see the link for more details!*

https://www.thekitchn.com/grandmas-roasted-potatoes-recipe-23228311#post-recipe-300610001 

*PLEASE SEE BOTTOM OF RECIPE FOR HOW TO SUBSTITUTE CANNED POTATOES WITH THE SUPERIOR POTATOES*

Ingredients

4 (15-ounce cans) whole potatoes, preferably Del Monte or Stop & Shop

4 tablespoons unsalted butter or margarine

1 tablespoon paprika, plus more as needed

Kosher salt

Freshly ground black pepper

Instructions

Arrange a rack in the middle of the oven and heat the oven to 400ºF. Place 4 tablespoons unsalted butter in a 9×13-inch metal or ceramic baking dish. Place it in the oven while it is heating. Check after 5 minutes and remove from the oven when the butter is melted.

*Drain 4 (15-ounce) cans whole potatoes. Pat dry with paper towels. Halve the potatoes, or cut into thirds if large.* Add the potatoes to the baking dish and sprinkle with 1 tablespoon paprika, and toss until evenly coated. Add more paprika as needed until visible and evenly coated. Arrange into an even layer.

Bake for 30 minutes, stirring halfway through. Increase the temperature to 450ºF. Continue to bake, stirring every 15 minutes, until the potatoes are golden-brown and crispy, 30 minutes to 1 hour more.

Notes

For extra-crispy potatoes, turn on the broiler and broil until dark golden-brown, 2 to 4 minutes. Taste and season with kosher salt and black pepper as needed.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat uncovered at 350°F until warm, about 15 to 20 minutes.

SUBSTITUTION:

After washing the Superior Potatoes, cut them into halves or dice them and pat dry. They may need to bake for longer (about 35 to 45 minutes) and at a higher temperature (about 400 to 425°F). 

Drizzle the potatoes with olive oil or butter and cook in a single layer. 

As with canned potatoes, you can turn on the broiler for the final few minutes of baking for a crispier crust on the Superiors.

How to Tell When Pumpkins Are Ripe

The pumpkin is uniform in color

The stem is dry 

The pumpkin should sound hollow when tapped

*Most relevant information from the article is posted above, but please see the link for more details!*

*Our pumpkin variety is a Jack O’Lantern. This means that, while you can eat the pulp inside, it may be a different texture (i.e. more watery, stringier, etc.). Because of this, our recipe will be utilizing the seeds.*

https://www.jessicagavin.com/how-to-roast-pumpkin-seeds/#wprm-recipe-container-35845 

Equipment

Colander

Ingredients 

¾ cup raw pumpkin seeds

1 tablespoon olive oil

½ teaspoon kosher salt

¼ teaspoon garlic powder

¼ teaspoon paprika, optional

⅛ teaspoon black pepper

Instructions 

Preheat oven to 350°F (177ºC).

Wash pumpkin seeds in a colander to remove the pulp and fibers. Thoroughly dry with a towel.

In a small bowl combine pumpkin seeds, olive oil, salt, garlic powder, paprika (if using), and black pepper.

Lightly grease a sheet pan with olive oil. Evenly spread the seasoned pumpkin seeds on the sheet pan.

Bake until the seeds are toasted and crunchy, about 12 to 15 minutes. Stir every 5 minutes for even toasting, and check for doneness with each stir by tasting a seed for crunchiness.

Transfer the roasted pumpkin seeds to a bowl to cool down.

Notes

Serving Size: 1 tablespoon. The recipe can be easily doubled or tripled depending on how many seeds your pumpkin yields.

To make separating the pulp from the seeds a bit easier, add them to a medium sized bowl. Fill the bowl with warm water and rub the seeds together in the palm of your hands to remove the stringy flesh. Allow the seeds to float to the top of the bowl, then use a spoon to skim them from the surface. Transfer to a colander to further rinse before drying. 

Store in an airtight container for up to 2 weeks.

pumpkins on the vine in pumpkin patch
cherry tomatoes on the vine
roma tomatoes on the vine

Harvesting Tomatoes & How To Tell When They Are Ready To Be Picked Growing tomatoes in home gardens | UMN Extension

If you gently tug and they come off, they are ready.

They have uniform color 

They are firm to the touch

Some varieties have a yellow hue; others are orange

Cherry Tomatoes

Harvest when red

If you gently pull and they come off, they are good to harvest!

Please enjoy them as you wish 🙂 

They are a burst of flavor and go well with salads, on a sandwich or by themselves!

Roma Tomatoes

At around 2-3 inches they will be ready but, if they are red and firm they are good to go

*Most relevant information from the article is posted above, but please see the link for more details!*

https://thethingswellmake.com/easy-homemade-tomato-paste-recipe/#recipe 

*You can use this recipe as part of other recipes as well! (Hint: take a look at the Cabbage recipe)*

Ingredients

8 lbs. tomatoes

1.5 tbsp extra virgin olive oil (Optional)

 

Instructions

Prep and Blend

Rinse the tomatoes well, remove the stems, and cut into chunks.

If you want to add red peppers or other vegetables, now is the time to do it.

Blend until smooth.

Strain

To strain out the seeds and skin, place a mesh strainer or food mill over a large pot on the stove (or over the crock of a slow cooker pot). Pour the tomato sauce into the strainer. Use a spoon or a spatula to press the tomato sauce through the strainer into the pot below.

Repeat with the remaining tomatoes.

Cook (Choose One Method)

Stovetop

  • Simmer over low heat, stirring often as it thickens. Reduce heat near the end to prevent burning.

Slow cooker

  • Cook on Low with the lid off, stirring occasionally, until thick and rich.

In the oven

  • Spread on a rimmed baking sheet and bake at 200–225°F (90–110°C). Stir every so often until it reaches the desired consistency.

Store or Freeze

Transfer the paste to clean jars or freeze in ice cube trays. Once frozen, move cubes to freezer bags for long-term storage.

 

Notes

Making your own tomato paste takes a bit of time, but it’s totally worth it. You can use it in soups, sauces, or to season ground beef for homemade tacos.

Yield: about 18 ounces, depending on the tomato variety and how much you reduce it.

Keep in the fridge for 7–10 days, or longer if it’s very concentrated.

For longer storage, freeze up to a year or can using proper acidification (add a bit of lemon juice or citric acid if needed).

For best freezer organization, use square ice cube trays—the cubes fit perfectly in bags and save a ton of space!

Optional: For extra sweetness, blend in a few chunks of red pepper or onion with the tomatoes before blending. Or, for a deeper flavor, sauté them briefly in olive oil before adding them to the purée.

Growing Summer Squash: Complete How To Guide – Get Busy Gardening

Harvest when the skin is tender to the touch. If you can prick your finger through the skin they are good to go

The skin is shiny

The best time is to get them when they are small and tender.

Cut about 2inches of the vine along with the squash

Zucchini: 6-8 inches
Yellow Squash: 6-8 inches
Patty: 2-6 inches in diameter 

*Most relevant information from the article is posted above, but please see the link for more details!*

https://www.recipessimple.com/squash-zucchini-and-tomato-casserole/ 

Ingredients

2 medium zucchini, sliced evenly

2 medium yellow squash, sliced evenly (*Tip: Try using some fresh squash from one of the Giving Gardens!*)

3 plum tomatoes, sliced evenly (*Tip: Try using some fresh Roma tomatoes from one of the Giving Gardens!*)

¼ teaspoon dried oregano

¼ teaspoon dried basil (*Tip: Try using some fresh basil from one of the Giving Gardens! You may have to dry before use in this recipe. Click the instructions on how to dry basil here.*)

¼ teaspoon garlic powder

¼ teaspoon black pepper

½ teaspoon salt

2 Tablespoon olive oil

½ cup shredded Parmesan cheese

Instructions

Preheat oven to 350 degrees. Spray a square baking dish with non-stick cooking spray.

Lay sliced vegetables on a flat surface. Mix dry seasonings together and sprinkle over vegetables.

Stack vegetables, alternating zucchini, yellow squash, and tomato, and stand in the baking dish creating three to four rows.

Pour olive oil over the vegetables and top with Parmesan cheese.

Bake for 30 to 45 minutes depending on desired tenderness.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 2 days. I don’t recommend freezing this dish.

summer squash plants in a garden
butternut squash plant in a garden

Growing Winter Squash: Complete How To Guide

It is best to pick them when they are fully matured.

They are ready when the plant has died or after first frost

The squash should sound hollow when you tap it.

They should have a thick and hardy skin (not be able to pierce it with a  fingernail) 

The stem should be dry almost wood like

Butter: uniform tan-cream color
Spaghetti: deep yellow hue

*Most relevant information from the article is posted above, but please see the link for more details!*

https://cookieandkate.com/roasted-butternut-squash-soup/ 

Ingredients

1 large butternut squash (about 3 pounds), halved vertically* and seeds removed

1 tablespoon olive oil, plus more for drizzling

½ cup chopped shallot (about 1 large shallot bulb)

1 teaspoon salt

4 garlic cloves, pressed or minced

1 teaspoon maple syrup

⅛ teaspoon ground nutmeg

Freshly ground black pepper, to taste

3 to 4 cups (24 to 32 ounces) vegetable broth, as needed

1 to 2 tablespoons butter, to taste

Instructions

Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about ½ teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.

Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes (don’t worry if the skin or flesh browns—that’s good for flavor). Set the squash aside until it’s cool enough to handle, about 10 minutes.

Meanwhile, in a large soup pot, warm 1 tablespoon olive oil over medium heat until shimmering (if your blender has a soup preset, use a medium skillet to minimize dishes.) Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently. Transfer the contents to your stand blender (see notes on how to use an immersion blender instead).

Use a large spoon to scoop the butternut squash flesh into your blender. Discard the tough skin. Add the maple syrup, nutmeg and a few twists of freshly ground black pepper to the blender. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can work in batches if necessary, and stir in any remaining broth later).

Securely fasten the lid. Blend on high (or select the soup preset, if available), being careful to avoid hot steam escaping from the lid. Stop once your soup is ultra creamy and warmed through.

If you would like to thin out your soup a bit more, stir in the remaining cup of broth. Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and stir in more salt and pepper, if necessary.

If your soup is piping hot from the blending process, you can pour it into serving bowls. If not, pour it back into your soup pot and warm the soup over medium heat, stirring often, until it’s nice and steamy. I like to top individual bowls with some extra black pepper.

Notes:
How to safely slice your butternut squash: You’ll need a sharp chef’s knife and a slip-free cutting board (place a lightly damp tea towel beneath your cutting board to keep it from moving around). Use the knife to cut off the tip-top and very bottom ends of the squash.