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Garden Recipes


At the Earth-Kind® and WaterWise Demonstration Garden, we’re always peering under leaves for ripening vegetables, picking fresh blackberries, pulling onions from the soft earth.  With the fruits of our harvest, we always seem to be cooking, nourishing our families and ourselves.

This straightforward concept—eating locally—is at the heart of the Farm to Table movement.  The concept encourages people to buy food that has been produced from within a 100-mile radius of one’s home.  Eat food that is in season: tomatoes in July, spinach in January. Food that has been grown by a local farmer has not been shipped thousands of miles; the fresher the produce, the more nutrients it retains. Buying local also reduces the fossil fuels used in shipping and producing food.

We think you will appreciate not only the story of how we grow our produce—our successes and our failures—but also the wonderful recipes we have found to serve it.

Outdoor Lunch in our Garden Looking Through Basil

Rosemary Chicken Skewers

Rustic Onion Tart

Blackberry Cobbler

Fresh Tomato Sauce

Honey Lime Vinaigrette

Cucumber Dill Sandwhich Rounds

Fresh Peach Pound Cake

Dragonfly Sugar Cookies

Basil Butter

Basil, Corn, Orzo Salad

Peach, Watermelon, and Tomato Salad with Mint and Basil

Tomato Tarts

Basil Citrus Cooler

Basil Lime Shortbread

Cinnamon Basil Swirl Cake

Cinnamon Basil Chicken

Peach and Red Onion Relish

Apple Basil Cake

Butternut Squash Soup

Apple-Sage Tarte Tatin

Sage-Feta Cornbread

Poached Pears With Sage Honey Glaze

Cheddar Cheese and Sage Biscuits

Arugula-Pear-Blue Cheese Salad

Recipes using Arugula

Collard Greens and Caramelized Onions

Spinach and Mushroom Enchiladas with Cilantro Cream Sauce

Smoked Turkey, Mozzarella, and Blackberry Sandwhiches

Spinach Berry Salad with Blackberry Balsamic Vinaigrette

Okra PIlau

Pumpkin Seeds

Grilled Vegetables

Grilled Figs with Thyme Honey and Gorgonzola Toasts

Mother’s Meat Loaf

Pumpkin Cheese Ball

Adam’s Autumn Biscuits

Creamy Southwestern Pumpkin Soup

Green Tomato Primer-10 Recipes

Nasturtium Mayonnaise

Herbed Cream Cheese Appetizer with Nasturtium Garnish

Blackberry Pie Bars

Heirloom Tomato Goat Cheese Tart

Cream of Roasted Tomato Soup with Parsley Croutons

Summer Cherry Tomato Dressing

Curried Pickled Tomatoes

Heirloom Tomato and Fresh Peach Salad over Whipped Burrata Cheese 

Fresh Peach Pound Cake

Peach, Watermelon and Tomato Salad with Mint and Basil

Peach Jalapeno Salsa Dog

16 responses »

  1. thought the recipes from luncheon today were already posted?????

  2. After the garden luncheon on October 29th, I was amazed that the cost was so low. All the JF volunteers produced a professional quality meal that was far beyond my expectations. I hope you repeat the luncheon and suggest that you increase the fee to provide for garden improvements.
    Jane Larner

  3. What was the mixture for the deviled eggs at the picnic? They were delish!

  4. Therese Tetzel

    Great brunch on July 14. Excellent food and a great speaker. My thanks to all. You provide a great quality program.

  5. Are the recipes from the fig luncheon ready yet? They all were sooooooooooo delicious I just have to try making them. Gladys Pully

  6. Janet Gustafson

    I loved all the wonderful salads, The soup and the carrot cake and beet cake. I have the recipe from your cookbook for the beet cake But would like the recipes for the salads and the carrot cake. When will they be posted?


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