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How Tos

Seed Savers Exchange’s library of how-tos is full of practical guidance on a wide range of topics, including gardening, seed saving, pest control, soil health, and more.

A bowl of whole okra and star-shaped okra slices in a bowl

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Recipe: Grilled Okra with Indian Salt and Mixed Spices

Grilled Okra with Indian Salt and Mixed Spices, submitted by Deborah Madison, chef, Seed Savers Exchange advisor, and author; recipe excerpted from The New Vegetarian Cooking for Everyone. A long, pointed pod with fine ridges extending the length of its body, okra has another name, lady fingers, which suggests the refinement of its shape. Grilling okra is one of the best things that someone can do with okra. For ease of handling, skewer four or five pods onto two parallel skewers, like a ladder. Brush with vegetable oil and sprinkle with sea salt.

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green and yellow ground cherries in a white bowl and on a wooden surface

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Recipe: Grandma Ott’s Ground Cherry Jam

Grandma Ott’s Ground Cherry Jam, submitted by Diane Ott Whealy, co-founder of Seed Savers Exchange. My Grandma Ott treasured her ground cherries for jams and pies. She would pick all she could before frost and store them in their husks under a bed upstairs. They would keep for months in that cool place and could be used fresh for special-occasion pies in the winter.

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A basket of long purple eggplant with a purple flower

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Recipe: Steamed Eggplant – Hunan Style

Steamed Eggplant – Hunan Style, from Eric Hsu, staff member at Chanticleer Garden, adapted from The Woks of Life. Steaming is not an approach many consider using when cooking eggplant, but the texture and consistency of the finished product is delectable and adaptable to the sauce below or simply being dressed with a little chili oil and soy sauce or miso.

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Recipe: White Gazpacho

White Gazpacho (Ajo Blanco) from Beth Dooley, chef and author. The base for this robust, satisfying cold soup relies on bread, almonds, and plenty of garlic. Cucumbers add the fresh, vibrant flavor, and sherry vinegar makes a snappy finish. It’s hearty enough for lunch or a light dinner paired with tomato-topped bruschetta.

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Two yellow ears of corn surrounded by their husks and silks

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Recipe: Sweet Corn Chowder

Sweet Corn Chowder by Lucia Watson, chef and author. We make this creamy chowder when the corn is so fresh and sweet that the farmers at market give away samples to eat just off the cob. It really doesn’t need to be cooked. If using fresh corn on the cob, scrape off and reserve the kernels, then add the cobs to the stock. Just before serving, remove the cobs and add the corn kernels. Garnish with bits of bacon and freshly chopped parsley.

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

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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.

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

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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.

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

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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.”

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