Start with fresh watermelon, and add the fruits and herbs of your choice, for a refreshing beverage, straight from the garden.
It’s not an authentic curry, from an Indian or Thai tradition–it’s built from what’s on hand, and customized to your tastes.
Here’s a quick and savory idea for persimmon purée: mix it in with your vinaigrette!
This dish comes to us from urban farmer and food justice activist Karen Washington. And, it checks off all the boxes of what makes a recipe worth returning to again and again.
Pair this salad with a mess of greens and a slice of whole grain bread, and you’ve got a complete meal.
Serve this slaw warm or cool, and consider making extra to enjoy throughout the week.
This salad can serve as a complete meal. Enjoy it with aged cheddar, or make it vegan by substituting an almond cheddar.
This surprising chilled tea pairs well with food, and makes the non-drinkers at your table feel included when it comes time to make a toast.
This delightful beverage takes you from late summer into fall.
If your garden is cranking out cherry tomatoes, sweet peppers and basil, you’re in luck with this tasty, simple recipe from Susan Mintert.