DIY projects, Woodworking, Food and Art

Tag: homegrown vegetables

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.

Eat

Charred Asian Eggplant with Whipped Feta, Pistachios & Hot Honey

Post author By Ed Hart
Post date July 25, 2026
No Comments on 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.

Eat

Louisiana-Style Swiss Chard

Post author By Ed Hart
Post date May 18, 2026
No Comments on 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.

Tags Creole recipes, garden to table, Harvest recipes, Healthy side dishes, homegrown vegetables, leafy greens, Louisiana-inspired, Quick side dishes, seasonal cooking, Skillet vegetables, Southern cooking, Swiss chard, Vegetable side dishes, whole vegetable cooking

Eat Gardening

Roasted Beet, Arugula, Citrus & Pistachio Salad

Post author By Ed Hart
Post date May 10, 2026
No Comments on 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.