In the Kitchen

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Saffron in the Pennsylvania Dutch Tradition

KitchenGardenerMag, archive | July 30th, 2008

The Pennsylvania Dutch are a people of many beliefs and lifestyles, but they share one thing in common: Their cookery is the product of their land.

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From Shaft to Leaf, Use the Whole Leek

KitchenGardenerMag, archive | July 29th, 2008

Here's how to prepare leeks for cooking, and some ideas for using them.

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Harvest Basket Extravaganza

KitchenGardenerMag, archive | July 29th, 20088 comments

When the occasion demands, make a crudité display that looks good enough to eat. Gather a palette of prime vegetables and make a beautiful harvest basket for a party or special occasion.

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Relishing the Essence of Rosemary

KitchenGardenerMag, archive | July 29th, 2008

Rosemary's piney flavor brings a quality of wildness into the kitchen.

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Beautiful Breads from Bountiful Harvests

KitchenGardenerMag, archive | July 29th, 2008

There are more ways than you think to use the garden's produce. These harvest breads are so good, so attractive, and so good for you, that your main problem will be keeping up with the demand.

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Delicious Ways to Use Cabbage

KitchenGardenerMag, archive | July 29th, 2008

Cabbage is one of the great kitchen workhorses of the vegetable kingdom.

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Video: How to Pick a Ripe Watermelon

VegetableGardener, editor | July 10th, 20082 comments

When is a watermelon ripe to pick? Watermelons don't continue to ripen after they're harvested, so you have to know how to tell when they are ripe. Here's how to pick a ripe watermelon.

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Preserving and Using Onions

KitchenGardenerMag, archive | June 18th, 2008

When the onion harvest is good, Edon Waycott likes to make a sweet and spicy onion relish. Here, he offers tips for handling onions, along with a recipe for a pickled onion relish.

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