Kitchen Vignettes

This simple, easy to make, and oh so flavorful recipe puts the brilliance of asparagus front and center.

Succotash makes a simple, nourishing, and delicious meal that triumphantly proves you can grow all the ingredients to make dinner right in your own garden.

Apple pie is a great way to appreciate the incredible variety and diversity of this glorious fruit. This apple pie recipe is courtesy of John Bunker, "The Apple Whisperer."

Acclaimed author, farmer and educator Leah Penniman shares how to make Soup Joumou, also known as the Haitian Independence Soup. It is a hearty pumpkin soup traditionally served on January 1 to commemorate the day of Haiti’s liberation from France in 1804. The soup was once a delicacy reserved for white enslavers but forbidden to the enslaved people who cooked it.

Jesica Clark is a farmer and willow basket maker in New York's Hudson Valley. On her farm, she grows most of the food that sustains her and her husband year-round. Here she shares an easy, comforting recipe from her farm: Polenta with Sautéed Greens and Eggs.

Wild-harvested ramp pesto gives this babka a delicious flavor, reminiscent of garlic bread but any type of pesto can be substituted if you don't have ramps. Music: "Lose That Light" by Folly & the Hunter. Published by Red Brick Music Publishing. Courtesy of Outside Music.

Radishes are greatly under-appreciated, as are whole oat berries. This colorful summer salad celebrates them both!

Maryline’s ratatouille is a proud celebration of late Summer bounty, showcasing homegrown zucchini, eggplant, tomatoes, peppers, and fresh herbs.

If you’ve never had chicory, talk to Peter Barrett. His love of this under-appreciated green is contagious.

No-till farmer Daniel Mays shows how he prepares a Roasted Root Vegetable Medley, a delicious fall comfort dish that's easy to make and nutritious. He also discusses his farming practices and what goes into growing great vegetables.

Watch as acclaimed gardener and author Niki Jabbour harvests carrots and parsley from her snowy garden in the middle of winter, then prepares a deliciously fresh grated carrot salad.

Who doesn’t love a good upside-down cake? Even better when it is a beautiful rhubarb and cardamom upside-down cake!

Sylvia’s wheat berry salad is a flavorful and nourishing expression of her belief in the importance of self-sufficiency and thinking of gardening as more than just a source of summer vegetables, but also a source of pantry staple grains and crops that can sustain us through our long winter months.

We're always told we need to eat more greens and this pie is packed with an assortment of spinach, chard, dandelion greens, lambsquarters, and fresh green herbs. The best thing is it can be adapted to use whichever greens you have on hand, and it's a delicious and hearty way to sneak more greens into your diet.

Stressed? One bite of these strawberry cream puffs will transport you to your happy place.

A perfect treat for a warm day! The nice thing about this recipe is you can make the raspberry sorbet and just enjoy it on its own. Same with the brownies. They don’t need each other, but they sure do enhance one another and make a lovely marriage of flavors and textures.