Red, purple, orange, yellow, and white whole beets with multicolored stems and leaves, piled on a wood surface

Recipe: Roasted Beets with Mint Yogurt

Roasted Beets with Mint Yogurt. This is the easiest way to prepare beets. Once roasted, beets retain their color and the flavor is intensified.

Many tomatoes of different colors and sizes on a wooden surface

How Tos, Lifestyle, Recipes

Recipe: Fried Green Tomatoes

Featured at Seed Savers Exchange’s 2018 Tomato Tasting at Heritage Farm, this fried green tomatoes dish stars tart, unripe tomatoes.

How Tos, Lifestyle, Recipes

Recipe: Rustic Zucchini Crust Pizza

Rustic Zucchini Crust Pizza, submitted by Amy Goldman, special advisor to the SSE board and author; recipe from The Compleat Squash: A Passionate Grower’s Guide to Pumpkins, Squashes, and Gourds. This rustic repast is something like a frittata but not quite as eggy. It is cooked in the oven like a pizza rather than on top of the stove. My daughter won’t eat zucchini in any other form.

How Tos, Lifestyle, Recipes

Recipe: Chard Tart with Saffron and Fennel Seeds

Chard Tart with Saffron and Fennel Seeds, submitted by Deborah Madison, chef, Seed Savers Exchange advisor, and author; recipe from The New Vegetarian Cooking for Everyone

Recipes

Recipe: Feaster Family Heirloom Mustard Greens

Feaster Family Heirloom Mustard Greens, submitted by Jerome Feaster, seed donor “Cool weather is greens weather, and we like to eat these greens on special occasions,” says Jerome, whose family has stewarded this variety for nearly 100 years on the same farm near Shiloh in rural Marion County, Florida.

Three red tomatoes and four thick tomato slices

Recipes

Recipe: Amish Meets Italian Soup

Amish Meets Italian Soup with Seed Savers Exchange Veggies, submitted by Susan J. Bliss, Seed Savers Exchange customer, This soup recipe is sweet with a touch of heat… perfect. But take note—it’s these varieties and ingredients that make this soup superb.

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

Recipes

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.

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

Recipes

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.

A basket of long purple eggplant with a purple flower

Recipes

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.

Recipes

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.