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Parsley, sage, rosemary and thyme are a great combination, but let’s not forget one herb that’s easy to grow and an extremely versatile addition to the garden: dill. >> read article

Alchemy In the Aromatic Jar
by Ruth Mason McElvain

Pickling is an ancient art, practiced around the globe for thousands of years to keep surplus harvests from spoilage, but flourishes now because of sheer adoration of pickles’ zip and zing. We Southerners slip into poetry over our mouthwatering pickles, as Thomas Jefferson did more than 200 years ago: “On a hot day in Virginia, I know nothing more comforting than a fine spiced pickle, brought up trout-like from the sparkling depths of the aromatic jar.” >> read article

You Can’t Have Too Much of a Good Thing
by Karen Atkins

This is the time of year when we go from just harvesting to harvesting in earnest. You actually have to have a plan. What you can’t eat, freeze or can now, you need to give away and give away fast. Here are some great ways to make the most of your bounty. >> read article

Shaken or Stirred?
by Richelle Stafne and Eric Stafne

Themed gardens remain a popular way of motivating or inspiring gardeners to design a garden with specific intent. Several years ago, I wrote an article about growing a salsa garden; a cocktail garden is similar. With the end product in mind – in this case, a cocktail – you have a plan for what you can do with your harvest. This can be a fun way to put a “spring” in your step, especially for new gardeners, those looking for creative ways to be inspired, or those who admittedly have no green thumb. >> read article

Minding Your Peas
by Kate Jerome

What’s not to like about peas? The fresh green pods are the epitome of spring. That sweet burst of flavor that explodes in your mouth gives the nod to enjoy the cool spring days, which precede the warm days ahead. Peas are the perfect accompaniment to the sparkling greens of spring, and a quick stop at early farmers markets should give you all you need for delicious spring dining. >> read article

Versatile Winter Squash: Stuffed or Gratin
by Kate Jerome

A cold winter evening is just the right kind of weather to fire up the oven and bake the fruits of fall and winter, savory winter squash (and that includes pumpkins). The aroma that drifts through the house will make even the pickiest eater hungry. Best of all, because they store so well, you can usually purchase all types through the winter months. >> read article

Soup-er Farmer’s Market Feast
by Kathleen Hennessy

In my mind, there is no better time to be in the kitchen than right now. The cooler temperatures cry out for warm, hearty meals that bring everyone together.

Normally I’m the only one in our house who will eat squash. But, there is something about this creamy, slightly spicy, butternut squash soup that makes it pass the test. Paired with a second season greens salad and a loaf of fresh bread – all purchased at the farmers market – it’s perfect for a fall lunch or dinner.
>> read article

Kylee’s Pumpkin Torte Recipe
by Kylee Baumle

Mix 1 cup cake mix, sugar, cinnamon and ¼ cup butter. Sprinkle on top of the pumpkin mixture. Bake at 350° F for 45 to 50 minutes. Cut into squares and serve with whipped cream. Store in the refrigerator. Pumpkin torte may very well become a new favorite at your house! It’s delicious served warm from the oven or after it has been refrigerated. >> read article