Tag: garden to table

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Gardening

July Garden Roundup

I’m writing this post at the end of another withering Alabama July. And of course the garden is showing all the stress of the southern heat and humidity, along with the attendant pests and disease. How can that not be the case? Over my years of tending these beds, I’m learning that during this part of the season, the goal is more about helping these plants endure the harsh environment and survive as best they can rather than trying to avoid or overcome the environmental factors altogether.

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Eat

Charred Asian Eggplant with Whipped Feta, Pistachios & Hot Honey

By late summer, my Asian eggplants are finally hitting their stride. This year I’m growing three varieties: Asian Bride with its beautiful magenta skin, Charming White, and Farmer’s Long Purple. While each has its own personality, the long purple variety was the inspiration for this dish. Its thin skin, tender flesh, and naturally sweet flavor make it perfect for grilling until lightly charred and silky.

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Eat

Garden-to-Table Heirloom Tomato & Burrata Salad

Some recipes don’t need a long list of ingredients. They simply need the right ones. When my Cherokee Purple tomatoes reach peak ripeness in the garden, they’re sweet, juicy, and rich with a depth of flavor that grocery store tomatoes rarely match. Pair them with creamy burrata, fragrant basil, good olive oil, and a sprinkle of flaky sea salt, and you’ve created a dish that celebrates summer in its purest form.

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Eat

Garden Tomato & Cucumber Salad

There are few dishes that capture the essence of summer quite like a simple tomato and cucumber salad. When the garden is producing ripe heirloom tomatoes and crisp cucumbers every day, there’s no need to overcomplicate things. This is one of those recipes where the ingredients do all the work.

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Eat

Pan-Seared Salmon with Lemon, Dill & Capers

There are some meals that remind me why fresh herbs are worth growing. In the middle of summer, when the dill has reached its feathery peak and the parsley is overflowing the edges of the raised bed, this salmon recipe becomes an easy favorite.

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Eat

Woodland Harvest Pizza: A Garden-to-Table Pizza That Uses the Whole Carrot

There are few things more satisfying than pulling a fresh crop of carrots from the garden. The roots are destined for the kitchen, but the tops often end up in the compost pile. I think that’s a missed opportunity.

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Eat

Louisiana-Style Swiss Chard

Swiss chard is one of those garden vegetables that can quickly outpace your plans for it. When a fresh harvest needed a place at the table, I wanted something that complemented a pot of smoky red beans and rice without asking the chard to pretend it was collard greens.

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Eat

Pappardelle with Artichokes, Shrimp & Lemon

The menu came together in a way I always enjoy most, building around one central dish and letting the rest of the meal support it. This lemony pappardelle with artichokes and shrimp became the anchor, paired with a garden-to-table roasted beet salad made with produce harvested just hours earlier, simple roasted asparagus, and a classic tiramisu to close the evening. It was elegant enough for guests without becoming overly complicated, which is often the sweet spot when entertaining at home.

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Eat Gardening

Roasted Beet, Arugula, Citrus & Pistachio Salad

There’s a particular kind of satisfaction that comes from building a meal around ingredients you’ve grown yourself. This salad started with a spring walk through the garden and a basket filled with fresh beets, peppery arugula, and tender lettuces ready to harvest. Moments like that are part of what makes gardening so rewarding, watching something move from seed to soil to the dinner table in a way that feels both simple and deeply satisfying.

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Eat

Sautéed Beet Greens with Bacon, Shallots & Apple Cider Vinegar

Most people grow beets for the root and toss the greens without thinking twice. That’s a mistake. Beet greens are one of the most flavorful and versatile parts of the plant. Slightly earthy with a mild bitterness, they respond incredibly well to fat, aromatics, and a touch of acid. This version leans into that balance: smoky bacon, sweet shallots, garlic, and a splash of apple cider vinegar, finished with tender stems from red, golden, and Chioggia beets (or whatever you happen to have in your garden!) for color and texture.

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