Cooking From the Garden

It’s about to start: more produce than you know what to do with.

Cooking from the garden, sometimes called grocery gardening, is its own skill. The best place to start is at the garden. Go on the way home from work and ask yourself—how many people am I feeding, what is in my larder at home (Milk? Eggs? Noodles? Rice or farro? Meat?), and how much energy do I have.

The garden, at least, is a step up from the CSA box, because you can simply not pick what you don’t immediately need or want to preserve. The CSA is dumping five pounds of celeriac on your stoop whether you’re ready for it or not.

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Food gardeners can just think about what they “build” from the garden and the larder. Got a lot of greens in the garden, plus rice, corn, and meat at home? That’s a stew or some soup.

How about tomatoes? Four tomatoes make enough “scratch” spaghetti sauce for two, and it doesn’t take much more time than heating up a jar of the pre-made stuff.

Do you have beans, corn, and zucchini? Succotash; add in those tomatoes and it’s chili.

If you’ve got eggs, pretty much anything can go in an omelette.

Cooking from the garden, even in the middle of the summer, might mean doing some home preserving—there’s the obvious things like jam, but it’s also easy to preserve tomatoes and peppers, by simply throwing them into the freezer; things like beans, zucchini, or eggplants require a little more prep, but then you’ll be cooking from the garden even in the middle of winter, which is, you have to admit, way cool.

Watch this blog for regular recipes, take classes or just walk through your garden and pick something. By the time you get home, you’ll know what to make.

Check out what’s on deck for August classes:
Plant Powered meals.
Tomatoes.
Fermentation.

Don’t forget to check out our new courses:
Harvest Course.
Preservation Course.
Farm to Table course.