This is our family’s favorite way to eat zucchini. It always gets rave reviews whenever I take it to potlucks. Serve it with sliced tomatoes from the garden and you have a complete and filling meal. Ingredients: 4 C sliced zucchini 1 C slice onions 1 C sliced carrots 1 can cream of chicken soup…

If kohlrabi is new to you, this is a good dish to start with. But don’t stop here. You should also try Kohlrabi Salad. I could eat these fritters all by themselves as a meal. The cool mint-green Creamy Avocado Sauce makes it even yummier.  Remember, I love avocados, but no one else in my…

In 2016 my husband’s Type 2 diabetes was out of control. The doctor said he needed to go onto insulin. Today, his A1C is 5.9 and he takes no medication at all. He’s done this by drastically limiting his carbs. Everyone is amazed at how well my husband has done with just diet. So I…

The joke is “Leave your car windows rolled up in the summertime or someone will deposit a bunch of zucchini in your car.” But the truth is, there is no such thing as “too much zucchini.” Honestly, there are so many amazing ways to use zucchini, why would you ever want to give away this…

Radishes are a great first crop for children to start learning to garden. They grow quickly and are fool proof. I plant radishes with my carrots. They are quick growing, so they help define my carrot rows long before the tiny carrot seedlings emerge. But then I’m left with a hug radish crop. What to…

This is a wonderful way to use all the tomatoes and cucumbers coming out of your garden. Fresh, light and colorful, it is a good companion to sea food and chicken. For added color, I like to use a variety of different colored tomatoes. Ingredients: 2-3 large tomatoes, about 3 C diced 1-2 large cucumbers,…

Are your kids veggie-phobic? Does the goal of five servings of vegetables a day sound impossible?  Veggie Powder to the rescue! Veggie Powder is a great way to sneak vegetables into your meals and enhance the nutrition of your soups and casseroles. Since it’s made with dehydrated vegetables, you have a concentrated source of vegetables.…

This last week I finished making our family’s favorite: Sriracha. All the men in our family love this spicy condiment and chances are your’s do too. It’s on our table at almost every meal.  Last year for Christmas stocking stuffers, I bought sriracha key-chain bottles and filled it with my homemade sauce. Now they carry…

My kids don’t like beets, but this dish has made them, well, tolerant, of beets. It is my favorite way to eat them. Quick and easy, this is a good way to use of the beets from your garden that you’ve been storing all winter long. Ingredients: 2 – 3 beets, enough to make 4…

This recipe is very flexible and so it will never get old. Use any vegetable you have on hand and any herbs or other flavorings that sound good, with cheese or without. I especially like this in the fall when I’ve brought in all my vegetables from the garden. It’s a good way for me…

My kids aren’t big cole slaw eaters. That is, until they ate this version. It’s a great combination of spicy and sweet. My youngest likes it so much, he asked for it for his birthday dinner. If you use horseradish straight from the garden, like I did, grate it finely and prepare the salad dressing…

No garden should be without kale and collards. These easy-to-grow green leafy vegetables are both  from the Brassica family (which includes cabbage, kohlrabi, Brussel sprouts and broccoli.) What makes these so great? Well, first of, they are packed with nutrition. Studies show that they may prevent several kinds of cancer. And they taste good! These are…

This contrasting flavors and textures of this salad are a great surprise. Your family will ask for seconds. The color of red onion will stand out but you may prefer the flavor of sweet onion. Fennel is so easy to grow. You’ll want to have some all summer long to use in recipes like this.…

Nettles are one of the first weeds to emerge in the spring and can quickly take over your yard if you turn your back on them. Now you can make good use of them. They are a very nutritious food: high in trace minerals and more nutritious than spinach. They have a diuretic property, so…

Our family loves this creamy golden-colored soup. Served with hearty bread, it makes the perfect meal on a cold autumn day. If you don’t have Jerusalem artichokes, just about any root will do: parsnip, turnip, rutabaga or even radish. Ingredients: 1 pound Jerusalem artichokes 2 Tbsp lemon juice 2 stalks celery 1 medium onion, diced…

This is a great way to serve vegetables during the late summer months, when the vegetables are coming in by the bushel-full. Make a platter-full of Vegetable Tempura, served with some sliced tomatoes and a beet salad and you have a filling meal. Ingredients: Vegetables, cut into strips, slices or cubes ½ C corn starch…