Four white ears of corn, with the husks off, on the ground with green husks

Recipe: Grilled Corn Salsa

Grilled Corn Salsa submitted by Lou Ann Hall, former Seed Savers Exchange Seed Rack Manager, adapted from Cooking Light. This exceptionally versatile salsa was featured at Seed Savers Exchange’s 2018 Tomato Tasting at Heritage Farm. Pair it with tortilla chips for a party, tuck it into tacos, or serve it over blackened fish or chicken. This easy-to-make salsa is also great served as a topping or side dish for fried green tomatoes.

close up of a purple and green head of cabbage

Recipes

Recipe: Charred Cabbage with Curry Aioli and Fresh Herbs

Charred Cabbage with Curry Aioli and Fresh Herbs by Wise Acre Eatery. Wise Acre Eatery, operated by Tangletown Gardens, has earned a reputation as one of the best farm-to-table restaurants in Minneapolis/St. Paul, claiming spots on numerous “Top 10” restaurant lists. Its motto? Good food made with love, from scratch, every day.

A bunch of long green beans in a metal container in front of gray fabric

Recipes

Recipe: Panzanella Green Bean Salad

Panzanella Green Bean Salad By Beth Dooley, chef and author. Panzanella—the word is said to have come from the Italian “pane” (bread) and “zanella” (soup bowl). What it really means is a salad-sandwich, with fresh garden vegetables, great bread, and terrific olive oil. Though it’s most often associated with tomatoes, this summer toss-up is open to any interpretation—including zucchini, summer squash, and cucumbers—and it’s terrific with green beans. Make this ahead so the flavors mingle and the bread softens; it’s perfect picnic or beach fare.

Four zucchini halves stuffed with meat and cheese in an orange bowl

Recipes

Recipe: Baked Zucchini Stuffed with Chouriço and Cream Cheese

Baked Zucchini Stuffed with Chouriço and Cream Cheese by Jen Miller of Jen Reviews. This particular zucchini dish uses young, tender zucchinis. Just a little trim on each end and a quick scrape with a spoon to remove the seeds, and they’re ready to be filled and popped into the oven.

Thin, red and white radish slices on a white plate with small green vegetable pieces and yellow oil

Recipes

Recipe: Spring Ricotta Salad

Spring Ricotta Salad by Nonesuch restaurant, Oklahoma City, dubbed “America’s Best New Restaurant 2018” by Bon Appétit magazine “The idea behind this dish is to make a fresh, versatile base of ricotta to highlight wonderful springtime vegetables,” says Kyle Kern, general manager of Nonesuch. “Feel free to substitute any vegetables in the base recipe for your own seasonally available favorites. The only ‘special equipment’ you will need is cheese cloth and a thermometer.”

Two pieces of cooked ground meat stuffed inside of two red peppers, with cheese, small green leaves, and sauce on top

Recipes

Recipe: Pork-Stuffed ‘Ausilio Thin Skin Italian’ Peppers

Pork-Stuffed ‘Ausilio Thin Skin Italian’ Peppers by Chad Ogle-Riccelli, donor of the ‘Ausilio Thin Skin Italian’ pepper, inspired by grandparents, Nicholas Domenico “Nick” Riccelli and Theresa Grace Ausilio Riccelli. “This is an amazing dish, and you will want more and more—make, bake, and serve with a nice bottle of Chianti wine,” says Chad. “This dish was inspired by a recipe from our grandfather, Nick Riccelli’s, recipe box.

Dry, brown and white beans on a wooden surface

Growing Guides

Growing Guide: Beans

Dependable and easy to grow, beans produce rewarding crops in gardens across the country.

A group of brussels sprouts on the stalk with leaves

Growing Guides

Growing Guide: Brussels Sprouts

These bite-sized greens are members of the species Brassica oleracea which includes broccoli, cauliflower, kale, and cabbage. They will flower and produce seeds in their second growing season after experiencing cold weather.

Growing Guides

Growing Guide: Cabbage

Cabbage varieties come in a spectrum of colors, from light green to dark purple. Sow cabbage seeds indoors 4-6 weeks before transplanting seedlings outdoors.

A pile of beets, ranging from purple to white

Growing Guides

Growing Guide: Beets

Beets are tasty and easy to grow, and both the roots and leaves can be used in cooking. Plant in early spring, as soon as soil can be worked. You can plant successive plantings until midsummer.

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