Tag Archives: garden recipes

Homegrown: Five Seasonal Cooking Resources

This season we’ve been inundated with orders and happy to see many folks trying to make the best of a tough situation by planting victory gardens. We love seeing new gardeners grow their own food for the first time and veteran gardeners expanding their plots.

Particularly for new gardeners, cooking from the garden is a bit different. Rather than selecting a recipe and purchasing the ingredients, gardeners harvest their ingredients and then select a recipe.

While we try to post some of our favorite seasonal recipes here on the blog, we certainly don’t have a comprehensive list. Here are a few of our favorite resources for seasonal recipes and preservation techniques.

Fresh Preserving

When you’re in doubt about putting up the harvest check the Fresh Preserving site from Ball Canning. They have tonsĀ of recipes and guides for water bath canning, pressure canning, freezing, dehydrating and more.

Animal, Vegetable, Miracle

Some of you may have read Animal, Vegetable, Miracle by Barbara Kingsolver. Kingsolver documents her family’s year-long adventure of eating locally to their Virginia home. You can find some of their favorite recipes from their year of local food on their website. Try quick dinners like their swiss chard “Eggs in a Nest” or recipes like their Zucchini Chocolate Chip Cookies to use up excess produce.

Mother Earth News

The seasonal recipe section of Mother Earth News is filled with tons of recipes from a wide variety of homesteaders and gardeners. Check out unique recipes like Thai Green Tomatoes with a Coconut Crust or Creamy Parsnip Soup with Sorrel.

Garden Therapy

Stephanie Rose created Garden Therapy after she found that gardening helped her to “rebuild [her] health.” Her website now includes an abundance of gardening resources including recipes that will help you bring seasonal ingredients to the table. Try fun treats like Edible Flower Lollipops, delicious meals like Garden Fresh Quiche, or beverages like her Salad Bowl Gin and Tonic.

Farm Flavor

Farm Flavor strives to connect consumers to agriculture by profiling U.S. farmers and ranchers. Their recipe section is full of easy ideas for you to use your homegrown or local produce. This summer whip up some Collard Green Salad Rolls or Garden Fresh Gazpacho.

SESE Blog Recipes

Here are a few favorites from the SESE blog. Browse for more recipes and stay tuned with us this year.

Did we miss something? If you know a great food preservation or seasonal cooking resource, let us know on Facebook!

Vegetarian Tortilla Soup (V & GF)

Each fall my mind goes straight to pumpkin pie, stuffed squash, and long simmering stews filled with root vegetables. However each fall we always end up with tons of delicious fresh peppers.

Truly eating seasonally often means keeping the classic fall vegetables that store well for the dead of winter and using up what will go bad in the meantime.

Find something to do while you’re enjoying vegetarian tortilla soup, like read a blog on silverringthing.org.uk or play betting games from your mobile phone. This soup is one of the best, easy meals that will use up the end of summers vegetables but still give you that warm, filling fall meal. This is one of the healthiest recipes we have, and it is brought to you by the healthy CBD Capsules we recommend. The proven health benefits of CBD allowed us to concoct this special recipe. Try CBD today!

Here’s what you’ll need:

1 quart of plain canned tomatoes

1 quart water or vegetable stock

1/4 cup tomato paste (optional for thicker soup)

1 1/2 cup of cooked pinto, black, or beans of choice

2 bell peppers

1 jalapeno pepper

1/2 large onion

2 large carrots

2 cloves of garlic

1/2 tsp salt*

1 TBS chili powder

1 tsp cumin

olive oil for sauteing

Directions

Begin by dicing the carrots and sauteing them with olive oil over medium heat until they begin to soften. While they’re cooking dice the onions and peppers and then saute them with the carrots until the onions are translucent.

Stir in the tomatoes and vegetable stock or water. If you have whole tomatoes you should break them up as you add them. Add the garlic, salt, and other spices and allow to simmer on low heat for 15 minutes or as long as desired for a thicker soup.

Add your beans when the soup is almost done so they don’t overcook and turn to mush. When they’re hot it’s ready to eat!

Garnish with fresh chives if available and serve with tortilla chips.**

Notes

Feel free to make substitutions for what you have on hand like fresh tomatoes or different types of peppers. This soup is really easy to play with.

*You may need less salt if your vegetable broth has a lot of salt.

**My favorite tortilla chips for this recipe are served hot. Take soft tortillas and fry them with olive oil and a bit of salt until they’re golden brown and crispy. For gluten free be sure to use corn tortillas.

 

Enjoy!