Great Gardening Recipes

Throughout the summer look for Farm to Table episodes on our NEW YouTube channel.

We'll be adding more recipes as we share them on-air, so stay tuned!

View all Great Gardening Season 19 recipes

Tomato Potato Leek Gratin

Pat McCoy

Ramp and Goat Cheese Puffs

Jennifer Gilbertson

Wild Rice Pancakes

Delilah and Alyza Savage

Rosemary Honey-Mustard Chicken Salad, Sweet and Sour Cucumber Salad and Sparkling Snowdrop Soda

Eldri Snow, Clover Family Farms


with roast pork loin, soft egg & cambozola.
Jason Wussow, Wussow's Concert Cafe

Garden Tomato Soup

Barb Kolodge

4 qts peeled, cored, diced tomatoes with juice (about 16 medium)
3 cups diced onions
2 cups sliced celery
2 cups diced zucchini
1 - 1/2 cups sliced carrots
4 tsp salt
2 Tbsp sugar
1/8 tsp pepper
2 Tbsp fresh Italian Parsley, coarsely chopped
1 Tbsp fresh basil, coarsely chopped

Cook together until thick, about 1 - 1/2 hours. Pack into clean pint jars.
Pressure can at 11 lbs for 25 minutes.
Makes 9 pints.


½ pound bacon
1 medium onion
3 thin skinned green Italian peppers (optional)
4 cloves garlic
3 to 4 medium zucchini -chopped large
4 to 5 tomatoes-cut up
1 bunch fresh basil leaves-chopped
2T fresh or 2t dry oregano
Salt and pepper to taste
3 eggs
½ C. grated parmesan cheese

Chop and cook bacon crisp. Add chopped onion and peppers. Sauté until tender. Add minced garlic, zucchini and tomato and seasonings. Simmer until “stew like” - about 30 minutes. Mix eggs with fork and stir in parmesan cheese. Pour egg cheese mixture over, turn off and cover pot until egg cooks, about 5-10 minutes.

Green Bean Cagooch
Substitute 2 pounds of fresh green beans for the zucchini. Adjust cooking time to how “crisp” you like your beans.

Chokecherry Jelly

3 cups chokecherry juice
6 ½ cups sugar
1 bottle liquid fruit pectin
¼ teaspoon almond extract (optional)

Pour juice into a large kettle over high heat, add sugar and stir until dissolved. Stir constantly as mixture comes to a rolling boil then add pectin. Stir constantly as mixture boils for one full minute. Remove from heat and continue to stir and skim for 5 minutes. Add extract. Seal in hot jars. Makes about 9 half pints.

To make chokecherry juice: Stem and clean about 3 ½ pounds of chokecherries. Add chokecherries to a kettle with 3 cups of water. Cover and cook for 15 minutes. Strain through layers of cheesecloth to remove skins and seeds.

Chokecherry syrup – If you omit pectin you will have wonderful table syrup to serve with pancakes and waffles.

Squash Rolls from New Recipes from Moosewood Restaurant (1987)

1T yeast proofed in 1/4 c warm water
2/3 c milk, scalded
1c cooked pureed winter squash, pumpkin or carrot
1/3 c brown sugar
1/2 t salt
1/3 c butter
2 c whole wheat flour
2-3 c unbleached flour
Combine the milk, butter, squash, sugar and salt. When it has cooled to lukewarm add the yeast and then stir in the flours. This is a soft, sticky dough. Knead until smooth.

Let it rise in the bowl once. Then form into rolls and let them rise on a baking pan. Bakes at 400 for 16-20 min.

Curried Butternut Soup

2 pounds butternut squash
1 tablespoon olive oil
1/2 cup chopped onion
2 cloves garlic, minced
2 tablespoons grated fresh ginger
1 14-ounce can chicken broth or 1 3/4 cup homemade chicken broth
1 13 1/2-ounce can unsweetened coconut milk
1/4 cup water
2 to 3 teaspoons curry powder
1/2 teaspoon salt
1/8 teaspoon black pepper
2 cups hot cooked brown rice
1/4 cup snipped fresh cilantro (optional)
1/4 cup chopped cashews (optional)

1. Cut squash in half lengthwise; remove and discard seeds. Arrange squash halves, cut sides down, in a 3-quart rectangular baking dish. Bake in a 350 degree oven for 30 minutes. Turn squash halves cut sides up. Bake, covered, for 20 to 25 minutes more or until squash is tender. Cool slightly. Carefully scoop the pulp from squash halves. Place pulp in a medium bowl; discard shells. Mash squash slightly with a potato masher; set aside.

2. In a large saucepan heat oil. Add onion; cook and stir over medium heat for 3 to 4 minutes or until tender. Add garlic and ginger; cook and stir for 1 minute more. Stir in squash, broth, coconut milk, water, curry powder, salt, and pepper. Cook over medium heat until heated through, stirring occasionally.

For extra hardy soup add 2 cups cubed cooked chicken.

3. Serve over hot rice. Sprinkle each serving with cilantro and cashews.

Homemade Deer Repellant

1 egg
1/2 Cup milk
1 Tablespoon cooking oil
1 Tablespoon dish soap
1 Gallon water

Spray plants every two weeks and after a rain.

Mom's Garlic Bread

1/2 Cup chopped chives
2 cloves crushed garlic
1 bunch parsley, chopped
1 Cup grated parmesan cheese
1/2 to 3/4 Cup mayonnaise
Salt and pepper to taste

Mix together and spread on split loaf of French bread. Broil until light brown and bubbly.

Hank's Fabulous Five

by Bob Olen

1 -10" Zucchini—green, yellow, or some of both
1 - large Tomato
1 - large Onion
1 - Green Bell Pepper
1 - 8 oz. Package Pepperoni Sausage
1-2 Tbsp. Olive or Canola oil
Salt and Pepper to taste
Parmesan Cheese (optional)

Slice and chop all ingredients. Cook in covered fry pan with oil. Salt and Pepper to taste.
Serve alone or on rice or pasta. For slightly more flavor, sprinkle with parmesan cheese.

Sautéed Swiss Chard

3 Tablespoons Olive Oil
1 or 2 cloves garlic (crushed or pressed)
2 to 3 bunches fresh Chard

Heat oil over medium-hot heat in large fry pan.
Add garlic.  Cook for 1 to 2 minutes until soft.
Add well washed swiss chard.  Cover pan to steam.  Cook and stir 5 to 7 minutes until wilted.
Salt and pepper to taste.  Serve hot.

Mitchel's Salsa

3 to 4 jalapenos - depending on taste
1 green pepper
1 red or yellow pepper
8 medium sized tomatoes
1 medium onion
4 to 6 cloves of garlic - depending on taste
1/4 bunch of cilantro
1 6 oz can of tomato paste
1 can diced tomatoes
1/2 cup white vinegar
2 tablespoons of lime juice
Salt and pepper to taste
A dash of sugar

Chop jalapenos, peppers, tomatoes, and onions into chunks and blend with other ingredients in a blender. Serve fresh. Can be stored in the refrigerator for up to a week.