It's funny by zucchini. When you're overrun with it, you're overrun with it and you're finding ways to deal with it and give it away and to preserve it. But then when it's gone, you immediately want some more.

Lorre Heber of Terre Foods. She's joined by two other garden and kitchen experts to talk about some practical and creative ways to use the bounty you're harvesting from your garden these days.

Part two from Harvest Public Media about how farmers in Colorado are trying to revive their soil.

We talk to author Bill Best about seed saving.

And, cherry tomatoes fresh from the garden cooked up in a simple way by Chef Daniel Orr, and a sweet treat.

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