Smoky grilled summer squash topped with a zippy green sauce made from garden carrot tops. There’s something so satisfying about using the whole vegetable—tops, roots, and all. When my carrots come in with those wild green fronds waving in the wind, I know exactly what I’m making: carrot-top chimichurri. It’s herby, punchy, and just the…
Thin eggplant slices rolled up with creamy filling and baked in herbed tomato sauce—straight from the garden, straight from the heart. Eggplant is one of those vegetables that demands just a little love to become unforgettable. And this recipe? It’s my go-to when I want to serve something rustic and impressive, but still deeply nourishing…
A simple summer trick to keep that fresh-picked flavor all year long. 🧡 A Note from My Garden to Yours Basil is one of those herbs that always grows faster than I can use it. One day you’ve got a few baby leaves, and the next you’re swimming in a jungle of green. While drying…
This final flavor in the collection is a peaceful, grounding blend of creamy vanilla, subtly earthy rosemary, and delicate bee pollen from your own garden—or your favorite local source. It’s lightly sweetened with honey and carries a quiet complexity that makes it feel both comforting and refined. Perfect for serving after a garden meal, a…
There’s something timeless about a homestead kitchen. The charm of well-worn wooden spoons, the reliability of cast iron, and the satisfaction of making food the way our grandparents did—it all adds to the joy of slow, intentional living. While modern appliances have their place, old-fashioned kitchen gadgets offer durability, sustainability, and independence from electricity. Whether…
