Garden Vegetable Recipes
About
The "garden" section of this website is dedicated to interesting and unique vegetables. These plants may not be wild, but I cook them using a forager's instinct.
One of things I'm most passionate about are parts of common vegetables you may not know are edible.
For example, just like with green tomatoes, many plants are edible in different stages of ripeness. Squash and pumpkins being just two.
The unripe seeds and flesh of green pumpkin are edible and taste similar to summer squash.
Carrot greens are delicious if they're prepared correctly. Whatever you grow, and however you like to cook, I hope you can find some inspiration here.
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Asparagus End Soup (What to do with Asparagus Ends)
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Whole Roasted Celeriac Steak Baked in a Crust
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Sea Beet
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Fermented Turnips (Sauerruben)
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Puntarelle: A Deliciously Bitter Italian Chicory
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Pasta with Chicory, Anchovy and Pecorino
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Green Pumpkin Pie
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Lampascioni: Edible Hyacinth Bulbs
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How to Cook a Green Pumpkin
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Lacto-Fermented Lemons
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Wild Greek Salad with Purslane and Stonecrop
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Green Coriander or Unripe Cilantro Seeds
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Oven Dried Tomatoes with Bergamot Leaves
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Daikon Radish Steaks with Wild Mushroom Ragu
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Fresh Horseradish
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Homegrown Horseradish Cream
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Hosta Buds
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Root Vegetable Sauerkraut, with Wild Caraway
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How to Make Nasturtium Capers (Lacto-Fermented)
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Green Butternut Squash
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Rau Ram
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Milkweed Flowers
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Common Amaranth: Amaranthus retroflexus
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Bee Balm (Monarda fistulosa)
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The Best Cardoon Recipe
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In Search of White Tomatoes
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Broccoli Leaves
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Carrots Glazed in Carrot Juice
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Eating the Whole Beet
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Ground Cherry Tart
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Squash and Pumpkin Shoots
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Lacto-Fermented Radishes (Retach mit Shmaltz)
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Lily Bulbs
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Nasturtium Leaves And Flowers
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Lemon Balm
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Celtuce
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Peas With Mushrooms and Prosciutto
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Fennel-Celery Root Salad with Acorn Oil
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Raw Turnips with Acorn Oil
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Spring Dug Parsnip Soup with Acorn Oil
