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This recipe could be made using any number of veggies that might be grown in the garden, but would depend on the availability of an oven to roast the veggies. I recently discovered how delicious EVERY VEGETABLE is when roasted. It is so simple!

Chopped vegetables (options might include: eggplant, zucchini, yellow squash, red peppers, onions, broccoli, cauliflower tomatoes).
- Season veggies with salt, pepper and a splash of olive oil.  Roast on baking sheet at 425 degrees for 20-25 minutes.

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1 onion, chopped
2-3 cloves garlic, minced
1 tsp grated ginger
cooking oil
2-3 large tomatoes, crushed in blender
1 tbsp chana masala
1 tsp cumin
1 tsp coriander powder
1/4 tsp turmeric powder
salt to taste
chickpeas

In a large skillet heat the oil then add the onion. Sauté for 5-7 minutes then add ginger and garlic. Sauté for another 2 minutes. Add tomatoes and seasonings and cook for about 7 minutes. Add chickpeas and water to reach desired consistency. Cover and cook for 10-15 minutes over medium heat. Serve with rice.

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Kids Nutri-garden(TM) veggie noodles (our signature recipe) Isi E (from Nigeria)

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Kids Nutri-garden(TM) veggie noodles (our signature recipe) Isi E (from Nigeria)

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KIDS NUTRI-GARDEN™ RECIPE

‘TASTY VEGGIE  NOODLES’

Ingredients

1 giant packet Noodles – 330g
4 tbsp Vegetable oil
5 -6 medium fresh tomatoes
2 -3 small fresh scotch bonnet pepper ( (rodo)
1 medium Onions
a handful fresh green leafy vegetable of your choice from our Nutri-garden -Amaranthus, or Telfaria or Celosia) (sliced)
2 medium carrots (diced)
½ teaspoon salt seasoning *
1 sachet or 1 teaspoon noodle pepper seasoning
2 (250ml) measuring cups water for cooking

Procedure

1.     Wash and chop onions, pepper and tomatoes separately. Wash thoroughly and chop green leafy vegetable

2.    Empty the packet of noodles into a pot of boiling water and add half of the seasoning powder

3.    Stir noodles and allow to cook for about 3 – 5 minutes (until water is dry)

4.    Heat up the vegetable oil in frying pan

5.    Add Chopped onions, pepper and tomatoes one after the other (after 10 seconds each) and allow to cook moderately for about 1 -2 minutes

6.    Add chopped green leafy vegetables to the frying pan contents and stir for 30 seconds

7.    Mix the lightly fried vegetable mixture with the boiled noodles

8.    Serve with any protein of choice – e.g. veggie egg, or beef or chicken or fish

9.    Make your family plate complete with any fruit of choice (consumed whole or as smoothie)

10.  Don’t forget water is the best drink

11.   Enjoy this tasty and nutritious meal as a family

*Too much salt is not good for our health

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happy Ajua with her veggie noodles - Copy.JPG

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6-8 Roma Tomatoes
1 Bell Pepper
4 Jalapeños
1 medium white onion
1 tsp. Red Wine Vinegar
1 Tbsp. Olive Oil
3-4 Tbsp. Chopped Cilantro- Fresh
1 tsp. Cumin
Salt to taste
Juice of 1 Lemon

De-seed peppers, chop in big chunks, put in a food processor and blend to desired texture.

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ingredients

chick peas (garbanzo beans) ~1 can

olive oil ~1/2 cup (add more if needs to be smoother)

lemon juice ~1 lemon

garlic ~2 cloves

cumin ~1 teaspoon (optional)

salt ~1 teaspoon

reserved aquafava (if needed)

Garnish with:

parsley

chives
rosemary
oregano
mint

kale
flowers

directions

*Add everything into one or two big bowls to hand mix before processing*

1. open can of chick peas. Drain liquid, but SAVE in case you need to add more liquid to make it blend.

2. Add all other ingredients and mix.

3. Blend. Add aquafava (for fluffiness) or oil to smooth out.

4. Finely chop garnishes and add to the top of each serving bowl.

5. serve with chips.

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We like to harvest whichever tomato variety we have grown and make a basic salsa with fun colored chips. We have the students safely cut the tomatoes, harvest basil and whichever onion is also ready. We add all the ingredients to a bowl with some olive oil and just just chips. Super easy and fast snack. Sometimes we might have a pepper to add as well. We allow the kids to experiment as well with different ways to cut the food, what makes smaller cuts and bigger cuts. What do they like best to eat. We also let them use manual choppers and processors.

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Ingredients:
2 bananas
1/4 - 1/2 cup chopped mint
2 cups of coconut water (regular water or a plant-based milk also works well)

Optional:
Add 1 tbsp of chia seeds
Add 1/2 cup of chopped chard, spinach or kale

Directions:
Combine all ingredients in a blender. Blend until smooth. Serves 4 students.

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Core out the center of a tomato, harvest the seeds to plant later (be sure to ferment them before drying).

Dice all of the veggies you'd like to put in your "salad" into small diced pieces.  Use the "left over meat" of the tomato in this part of the salad.

Toss the diced salad in a dressing made from olive oil, lemon, salt and pepper.

Stuff your salad into the tomato "Bowl" and enjoy!

K.Pace

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Brussel Sprout Chips with Parmesan Cheese

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Brussel Sprout Chips with Parmesan Cheese

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Super easy...

Cut Brussel sprouts in half, break them up into smaller, individual leaves.  Toss in olive oil, spread out on a toaster oven size baking sheet.  Toast until slightly brown and crispy (about 4-6 minutes in most toaster ovens) remove from toaster oven sprinkle with parmesan cheese or vegan cheese sprinkles and ENJOY!

K. Pace

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Simple recipe that we use with our pre-k students often. 

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Simple recipe that we use with our pre-k students often. 

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Complements of Fiery Ginger Farm, Sacramento, CA

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Colorful summer side dish

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by Leanne Brown
Eat Well on $4/Day Good and Cheap
https://www.leannebrown.com/broccoli-apple-salad/
The cookbook is downloadable, free as a pdf
Serves 4
Ingredients

1 large broccoli crown with stem

2 apples

Lemon Dressing

1 lemon juiced

1 Tbsp olive oil

Salt and pepper

Dill Yogurt Dressing

1 Tbsp yogurt

1 tsp olive oil

1 tsp lemon juice

1 tsp fresh dill chopped

Salt and pepper

Instructions

1. Slice the stem of the broccoli into 1/8th inch discs. If you can't get them that thin, don't worry, but the thinner the better if you have the patience! Once you reach the crown of the broccoli, cut each of the florets off and slice each of them as thinly as you can as well. Set the broccoli in a bowl.

2. Halve and core the apples, then place the apples flat side down on your cutting board to make them easier to slice. Slice the apples into 1/8th inch pieces as well, then dump them into the same bowl.

3. Choose either of the dressing options and prepare it by simply mixing the ingredients together in a small bowl. Taste it and season with more salt and pepper to match your preferences.

4. Pour the dressing over the bowl of vegetables and mix it all together.

5. If you put a plate in the fridge for 10 minutes before serving the salad, it'll stay crisp slightly longer. For the best presentation, pile the salad as high and tight as you can manage.

submitted by Nancy Scott

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This salad may not seem like much at first, but thinly sliced apples and broccoli are not only delicious together, they have a crunchy, satisfying texture that makes this salad a lot of fun to eat. I had an apple salad at a neighborhood restaurant recently, and it had a little honey in the dressing, which I think would be a great addition here! People are always surprised by how much they like this, so shake off your skepticism and give this a try!

Thinly sliced broccoli and apple salad brought together with lemon or yogurt dill dressing.

Thinly sliced broccoli and apple salad brought together with lemon or yogurt dill dressing.

1. Slice the stem of the broccoli into 1/8th inch discs. If you can't get them that thin, don't worry, but the thinner the better if you have the patience! Once you reach the crown of the broccoli, cut each of the florets off and slice each of them as thinly as you can as well. Set the broccoli in a bowl.

2. Halve and core the apples, then place the apples flat side down on your cutting board to make them easier to slice. Slice the apples into 1/8th inch pieces as well, then dump them into the same bowl.

3. Choose either of the dressing options and prepare it by simply mixing the ingredients together in a small bowl. Taste it and season with more salt and pepper to match your preferences.

4. Pour the dressing over the bowl of vegetables and mix it all together.

5. If you put a plate in the fridge for 10 minutes before serving the salad, it'll stay crisp slightly longer. For the best presentation, pile the salad as high and tight as you can manage.

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This salad may not seem like much at first, but thinly sliced apples and broccoli are not only delicious together, they have a crunchy, satisfying texture that makes this salad a lot of fun to eat. I had an apple salad at a neighborhood restaurant recently, and it had a little honey in the dressing, which I think would be a great addition here!

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Using strawberries from the school garden, students could make and enjoy strawberry water (agua de fresa)- healthy, delicious, and refreshing! 🍓🍓🍓

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Subscribe to our YouTube channel above by clicking the logo in the top left.

DESCRIPTION

In this recipe, Chef Sydney shows you how to strawberry water (agua de fresa). Healthy, delicious, and refreshing.

INGREDIENTS

2 cups of strawberries

1 tablespoon of lemon juice (about 1/2 a lemon squeezed)

1/4 cup of sugar

7 cups of water

Strawberry Water (Agua de Fresa) Nutritional Highlights

Strawberries

These fruits are high in vitamin C, making them great for promoting skin and immune system health. They are also high in manganese, which is a mineral essential for many different bodily functions.

Lemon

High in Vitamin C and Fiber, this citrus fruit is great for a variety of different bodily functions, such as boosting the immune system, promoting heart health, protecting against Iron deficiency, and even reducing the risk of cancer.

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How To Make Strawberry Water (Agua de Fresa) Video, Recipe

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Subscribe to our YouTube channel above by clicking the logo in the top left. DESCRIPTION In this recipe, Chef Sydney shows you how to strawberry water (agua de fresa). Healthy, delicious, and refreshing.

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Smoothies are my go-to for helping kids enjoy the nutrients of the season! They are so simple and versatile, and a great way to put what you're growing to use (and sneak in some greens).

Serves 1 to 2
Ingredients:
11oz. Coconut Water
1/3 cup blueberries
1/3 cup strawberries (or raspberries)
1/2 banana
Handful of spinach (or kale)

Directions:
Blend until smooth. Add more coconut water if it is too thick. Enjoy!

~ Danielle Jahn

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Bell Pepper, Tomato, and Potato Indian Curry

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Bell Pepper, Tomato, and Potato Indian Curry

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Serves 4
Ingredients
▪ 3 Tablespoon vegetable oil
▪ 2 teaspoons black mustard seed
▪ 5 cloves of garlic, minced
▪ 2 teaspoons cumin seed
▪ 6 small tomatoes, finely chopped
▪ 2 Tablespoons water, or as needed at the end (optional)
▪ 2 teaspoons ground cumin
▪ 2 pinches cayenne pepper
▪ 2 teaspoons ground coriander
▪ 1 teaspoon ground turmeric
▪ 2 large potatoes, diced
▪ 1 large green bell peppers, chopped
▪ 2 Tablespoons lemon juice
▪ 1⁄2 teaspoon fine salt, or as needed (optional)
▪ 1⁄4 cup fresh cilantro, chopped

Directions
1. Heat vegetable oil in a large skillet over low heat.
2. Stir mustard seed into hot oil; cook and stir until seeds start to crackle, about 30 seconds. Add garlic and cumin seeds into mustard seed; cook and stir until fragrant and golden--about 3-5 minutes.
3. Increase heat to medium, stir in tomatoes and potatoes. Bring to a boil. Add salt, cumin, cayenne pepper, coriander, and turmeric to the mixture; stir.
4. Cover and reduce heat to medium-low, and simmer for 15 minutes until potatoes are tender.
5. Mix in green pepper and lemon juice into the mixture. Add water if needed. Simmer for 5 more minutes.
6. Garnish with cilantro leaves and serve.

Link to the recipe: https://www.allrecipes.com/recipe/213232/bell-pepper-tomato-and-potato-indian-curry/

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Lemony Edamame Spread and Vegetable Wraps

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Lemony Edamame Spread and Vegetable Wraps

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Kids can grow a lot of the ingredients for this super yummy vegetable wrap: cucumbers, soybeans (or other type of bean, e.g. black or garbanzo), lettuce, radishes, onions, sunflowers, and - if they raise bees - the honey!

If they make the tortillas from scratch, incorporate some whole wheat and buckwheat flour. Even though you might not be able to make the flour from the wheat and buckwheat, it's fun to show where the flour comes from. And, pollinators LOVE buckwheat flowers; it's a great cover crop to incorporate back into the soil. Enjoy!

Here is the link for the recipe in The Washington Post: https://www.washingtonpost.com/food/2022/04/21/edamame-spread-recipe-wraps/

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Lemony Edamame Spread and Vegetable Wraps

Whirring edamame in a food processor with lemon juice, oil, water and a little salt yields a creamy, nutritious, brilliantly green spread that can be enjoyed in countless ways.

I originally came up with it as a buttery alternative for my vegan guests to slather on their baguette slices at dinner one night. But everyone at the table, vegan and omnivore alike, enjoyed it so much it is now a regular bread-spread in my home.

I've been making double-batches of it lately, using it for so much more: as a base layer on toast to change things up from avocado, as a dip for vegetables and, as in this recipe, as a protein-rich spread for sandwiches.

Here, it is smeared onto whole grain wraps, then topped with crisp, colorful vegetables - cucumber, radish, and lettuce - plus a nutty crunch of toasted sunflower seeds and a tangy burst of quick-pickled onion, then rolled up into a handheld lunch that's bursting with exciting flavors and textures.

It's a wrap that keeps well in a cooler for a picnic, or is a delicious way to upgrade your work lunch. Like the edamame spread itself, the sandwich is an out-of-the-ordinary combination that is so good, it just may become your new regular.
Want to save this recipe? Scale this recipe and get a printer-friendly, desktop version here. Click the bookmark icon below the serving size at the top of this page, then go to My Reading List in your washingtonpost.com user profile. For the pickled onions For the edamame spread For serving
Make Ahead: The onions need to be pickled at least 20 minutes before you plan on making wraps.

Storage: The pickled onions can be refrigerated in an airtight container for up to 1 week. The edamame spread can be refrigerated in an airtight container for up to 4 days.

Ingredients

4 whole wheat wrap breads or tortillas

1/4 cup toasted sunflower seeds, divided

1/2 cup thinly sliced Persian or English cucumber, divided

1/2 cup thinly sliced radish, divided

1 1/3 cups torn lettuce or baby lettuce leaves, any variety, divided

Make the pickled onions: In a 2-cup wide-mouth jar, whisk together the boiling water and honey until dissolved. Stir in the vinegar, then add the onions and gently stir to ensure the onions are mostly if not completely submerged. Let sit at room temperature, stirring occasionally, until pickled, at least 20 minutes and up to 2 hours. You will have twice the amount needed for this recipe; you should get about 1 3/4 cups total.

Make the edamame spread: Cook the edamame on the stove or in the microwave as per the instructions on the package. Rinse under cold, running water to chill, then drain well. Transfer the edamame to the small bowl of a food processor or a mini-chopper, and add the lemon juice, oil, water and salt. Process until smooth and creamy, stopping to scrape down the sides and bottom of the bowl as needed, about 1 minute; you should get about 1 cup.

To serve, warm the wrap breads or tortillas, if desired, by placing each directly on the grates of a gas burner for 10 to 20 seconds per side. (If you don't have a gas stove, place the tortillas on a microwave safe plate, cover with a damp paper towel and microwave in 30-second bursts until warmed through.) Spread a quarter of the edamame spread onto each wrap (about 3 tablespoons) then top each with 1 tablespoon of sunflower seeds, several cucumber and radish slices, 1 heaping tablespoon of pickled onions and about 1/3 cup of lettuce leaves. Roll up into a wrap and serve.
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian's or nutritionist's advice. From cookbook author and registered nutritionist Ellie Krieger. Tested by Olga Massov; email questions to Scale this recipe and get a printer-friendly, desktop version here. Browse our Recipe Finder for more than 9,700 Post-tested recipes. Did you make this recipe? Take a photo and tag us on Instagram with #eatvoraciously. voraciously@washpost.com.

Nutrition Information

Per serving (1 wrap, excluding pickled onions)

Calories: 337; Total Fat: 18 g; Saturated Fat: 3 g; Cholesterol: 0 mg; Sodium: 498 mg; Carbohydrates: 36 g; Dietary Fiber: 8 g; Sugar: 3 g; Protein: 11 g

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A creamy edamame spread adds green goodness to these vegetable wraps

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Lemony Edamame Spread and Vegetable Wraps Placeholder while article actions load Whirring edamame in a food processor with lemon juice, oil, water and a little salt yields a creamy, nutritious, brilliantly green spread that can be enjoyed in countless ways.

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Mini Zucchini Pizzas: Zucchini loaves aside, what to do with those oversized zucchini gems that disguise themselves in the garden until they’re the size of baseball bats? Well, it turns out they make the perfect foundations for mini pizzas. Simply slice into round zucchini into discs, then place them between paper towels or cloth napkin to remove the moisture. (This will help prevent soggy pizzas.) After an hour, place the rounds on a cookie sheet and top with a dollop of pizza sauce, shredded mozzarella and fresh parmesan. Cook at 375 degrees for 15-20 minutes until the cheese is bubbly. Then, drizzle with olive oil, or top with fresh basil and wait for the rave reviews to roll in.

Flower Salad: Fun, easy and beautiful, this colorful confetti-like salad may also entice little ones to eat their greens. (Or, at least try them.) Simply top any kind of salad greens with a sprinkle of edible flowers nasturtium, pansies, violas and calendula. Drizzle with sweet balsamic and olive oil or try this sweet citrus vinaigrette recipe:

Citrus Vinaigrette:

This citrus vinaigrette recipe makes a quick and easy homemade dressing that is delicious with so many dishes!

Prep Time: 10 mins

Servings: 8

Author: Robyn Stone

Ingredients

·         1/4 cup champagne vinegar

·         3/4 cup olive oil

·         3 tablespoons fresh lemon juice

·         3 tablespoons fresh orange juice

·         1 tablespoon honey optional

·         1/4 teaspoon each salt and pepper and 1/8 teaspoon granulated garlic

Instructions

Whisk together all ingredients until well-combined and emulsified. Alternately, you may add all ingredients to a jar with a tight-fitting lid and shake vigorously until emulsified.

Notes

Vinaigrette should be stored in the refrigerator. It will need to be shaken again prior to serving to combine. If you'd prefer to make this dressing with a longer storage term, omit the garlic and black pepper from the recipe.

Makes 1 cup.

Lettuce Wraps with Chicken and Veggies: This is another fun meal that calls for a kid-sized sous chef. While you cook ground turkey or chicken, have them peel and shred carrots and chop cabbage and cucumbers. Littler ones can remove, wash and dry lettuce leaves for the wraps. Serve the meat warm or cool, and top filled wraps with soy, sweet chili, and or hoisin sauce to taste. This kid-friendly vegetable recipe is always a hit with adults, too!

Mini Slider Tomato and Pesto Sandwiches: Homegrown tomatoes are sweet and refreshing, especially in warm summer and those early fall months when a hot meal is out of the question. These mini sandwiches are easy and serving them on a mini brioche bun will add a bit of sweetness, if your child is so inclined. Slice a tomato, mix a dollop of pesto and mayo, then add lettuce. Other options ingredients: Mozzarella cheese, red onion, a drizzle of balsamic and olive oil.

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This is a great simple salad that you can experiment a lot with and add whatever else is growing in the garden.
-Kelsi

https://cookieandkate.com/best-cucumber-salad-recipe/

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Let's clear up a few things about this cucumber salad. First of all, it's Gaby's Mom's recipe, but we're calling it Gaby's for short.

Second, it's the most delicious cucumber salad I've ever met. Somehow, crisp cucumber, creamy avocado and a super basic balsamic dressing create a stellar cucumber salad.

This recipe comes from Gaby Dalkin's new cookbook, What's Gaby Cooking: Everyday California Recipes. Perhaps you know Gaby's blog, which has the same name. I'm always admiring Gaby's simple, colorful, fresh-from-the-farmers'-market recipes.

The Best Cucumber Salad Recipe

Here's what Gaby says about this salad: "My mom made this salad just about every night when I was growing up. It was so yummy that I'd eat half the bowl before we even sat down for dinner, even though I'd get yelled at for not saving any for my dad and sister... Now it's my go-to side salad, and my husband eats half of it before we sit down for dinner."

Here's what I have to say about this salad: I've demolished this cucumber salad all on my own in one sitting. I want to plant Persian cucumbers in my garden so I can eat cucumber salad all summer long. I'd grow an avocado tree if I could-well, I'd grow an avocado tree for many reasons. Anyway, it's that good.

Watch How to Make Gaby's Cucumber Salad

Cucumber Salad Tips

I found Persian cucumbers at Trader Joe's. They're smaller in diameter, extra-crisp, and less seedy and watery than regular old cucumbers. If you can't find them, opt for English cucumbers, which are similar in texture.

Don't overdo the garlic in this recipe, or it will overwhelm the other flavors (speaking from experience here). Two small-to-medium cloves or one large clove will be just right.

No need to bust out your thick, expensive balsamic vinegar for this recipe. Regular balsamic will do great.

This recipe is best served immediately, since the avocado browns over time. However, if you toss it well, you can refrigerate leftovers for a few hours.

Gaby suggested tossing in arugula and cherry tomatoes, if you want this salad to go further. I added a chopped radish mostly for color, honestly, but it's also nice and springy.

I got so excited about this salad that I made a couple more of her simple side dishes from her book the other night, her charred sugar snap peas and Omi's haricots verts salad. They were both so easy and so tasty.

I'm dying to make her Cobb salads for all seasons, poblano scallion queso and green rice burrito bowl. The book isn't vegetarian, but I found lots of recipes to make in there.

If you're looking for fresh recipes to make on the grill this summer and appealing fresh comfort food, I think you'll really enjoy What's Gaby Cooking.

Gaby's Cucumber Salad

Gaby's cucumber salad recipe is the best cucumber salad I've ever had! It's made with crisp cucumber and creamy avocado tossed in a simple balsamic vinegar dressing. Recipe yields 4 servings.

Ingredients

3 tablespoons extra-virgin olive oil

2 tablespoons balsamic vinegar

2 small-to-medium cloves garlic, pressed or minced

Kosher salt and freshly ground black pepper, to taste

1 ripe avocado, pitted and sliced or diced

4 Persian cucumbers or 2 medium English cucumbers (12 ounces), thinly sliced

Optional additions: 1 to 2 cups arugula, ½ cup halved cherry tomatoes, and/or 1 to 2 chopped radishes

Instructions

1. In a medium bowl, whisk together the olive oil, balsamic vinegar and garlic until blended. Season with salt and pepper.

2. Add the avocado and cucumbers to the bowl and toss to combine. Season with additional salt and pepper if necessary. Serve immediately.

Notes

▸ Nutrition Information
Recipe adapted just a tiny bit from What's Gaby Cooking by Gaby Dalkin. Affiliate product links are used in this post.

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Let's clear up a few things about this cucumber salad. First of all, it's Gaby's Mom's recipe, but we're calling it Gaby's for short. Second, it's the most delicious cucumber salad I've ever met. Somehow, crisp cucumber, creamy avocado and a super basic balsamic dressing create a stellar cucumber salad.

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Ingredients

3-4 Cucumbers

1 cup sour cream

2 tablespoons vinegar

1 tablespoon sugar

1 teaspoon salt

1 teaspoon dried dill

Instructions

Peel cucumbers and slice thin. Place in medium mixing bowl.

In small bowl, stir together all other ingredients.

Pour over cucumbers and stir to coat. Serve immediately or cover and refrigerate.

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Ingredients:
Bunch of Radishes
Green onions
Parsley
Olive Oil
Garlic powder
Salt
Pepper
Set your grill to a temperature of 300F, or so.
2. Prepare radishes by trimming off greens and root ends
3. In a bowl, toss radishes with olive oil, garlic powder, and salt and pepper to taste.
4. Grill radishes until they are fork tender, stirring occasionally (20 minutes or so)
5. Transfer grilled radishes to a serving bowl and garnish with parsley and scallions.

Not one of my students had ever had a grilled radish and only a few had ever even tried a raw radish.  Every student tried and actually enjoyed the grilled radishes!  By grilling the radish, the peppery taste subsides and the texture becomes much like a potato.  Yummy!

Shannon Petty

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I make this with my students and they LOVE it.  I'll bring the fresh mozzarella sometimes or make it without. Sometimes we'll add fresh cucumbers or zucchini.

https://www.foodnetwork.com/recipes/ina-garten/tomato-mozzarella-and-basil-salad-recipe-1913681

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Get Tomato, Mozzarella, and Basil Salad Recipe from Food Network

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https://www.rebootedmom.com/sweet-and-spicy-pickled-radishes/

I found this recipe on pinterest a couple years ago and it's my favorite way to eat garden radishes and beets!

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These sweet and spicy pickled radishes play an unusual twist to typical radishes. They are easy to make and perfect on tacos!
Tacos are everything here in our family.

Forget Taco Tuesday, my kids could have tacos every day of the week. Tacos with beans, tacos with fish, cauliflower and even tacos with potatoes. They are easy to make and a kid favorite no matter what I hide inside.

I always have a bunch of radishes too - they are easy to grow, and oddly enough, our girls like to eat them as they are - just like an apple. A small apple. Next time you find yourself with a bunch of radishes to use up quickly, these pickled radishes are the way to go.

They are the perfect mix of spicy, sweet and pickled and are perfect for tacos and sandwiches. Or eat as they are - straight from the jar.

Sweet & Spicy Pickled Radishes

Start by slicing a pound of radishes thin, and tossing in a bowl with chopped cilantro and a half jalapeño. The radishes get their kick from the diced jalapeño ~ so if you love things a little extra spicy, toss in more of the pepper.

Heat up your vinegar, sugar and salt on the stove top - stir until dissolved, and bring to a low boil. Turn off the heat and allow to cool (the fridge is wonderful for making this happen quickly!) Stuff your radishes, cilantro and jalape ñ o in a wide-mouth quart canning jar, packing tightly.

Sprinkle with pepper flakes and mustard seeds, and pour the cooled vinegar over. If you are short on liquid, top off with vinegar and a pinch of salt.

Allow the flavors to do their thing for 24 hours before throwing them in the refrigerator.
Since there is no formal canning process to make these shelf stable, it's important to refrigerate them and use them within 7-10 days.
Sweet and Spicy Pickled Radishes
Looking for more unique ways to use an abundance of radishes from the garden? Try this delicious veggie salt or yummy radish relish! Rosemary Radish Veggie Salt

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These sweet and spicy pickled radishes play an unusual twist to typical radishes. They are easy to make and perfect on tacos! Tacos are everything here in our family. Forget Taco Tuesday, my kids could have tacos every day of the week. Tacos with beans, tacos with fish, cauliflower and even tacos with potatoes.

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I cannot take credit for this recipe, its from Garden in Minutes.com, but its really simple and delicious and its really fun to make with the kids.

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What do big events such as birthdays, bar mitzvahs and college game days have in common? You may be inclined to think family, friends and good times, but these are only minor similarities compared to the big one. These occasions all involve snacks! And, if you know anything about the Garden In Minutes team snacking preferences, the best snack by a mile is salsa!

Well...salsa AND something to scoop it with.

To prepare for a party, we typically head over to our respective supermarkets and purchase all the basics: burgers, hot dogs, buns, condiments, potato salad, chips, salsa, that wheel of vegetables with the ranch in the middle. Instead of feeding everyone something store-bought, why not feature a little appetizer from your own backyard? You obviously can't grow hot dogs and hamburgers (...sigh), but you can make fresh garden salsa (using our recipe below) with the vegetables from your own raised garden!

In ten minutes, you'll collect the necessary ingredients right from the plants in your garden. In another ten minutes, you will be putting the finishing touches on homemade garden salsa that will surely impress your guests, not to mention save you at least a couple bucks at the grocery store.

There are many varieties of salsa to choose from and endless ways to tweak current salsa recipes. Our fresh garden salsa recipe below will turn out right about in the middle of the heat spectrum - medium spiciness if you will. If you want to spice up your salsa more, or turn down the heat, simply vary the amount of Jalapeno peppers that you add to the salsa recipe.

Below we'll quickly highlight:

1. What you can grow to make fresh garden salsa.

2. Ingredients you'll need, but cant grow in a garden.

3. How much of each ingredient you'll need to make garden salsa.

4. Prep time.

5. Four simple steps to turn your ingredients into Fresh Garden Salsa!

What you can Grow:

Not growing yet? Here's our planting guide on How to Grow a Salsa Garden.
Pick up from the Grocer, or a Tree:

Additional Salsa Recipe Ingredients

Fresh Garden Salsa Ingredient Measurements:

3 cups chopped tomatoes

½ cup chopped sweet (green, red or yellow) pepper

1 cup chopped onion

1/3 cup minced cilantro

3 cloves minced garlic

2 tablespoons lime juice

4 teaspoons of chopped jalapeno pepper

Salt and Pepper (to taste)

Prep Time:

How to Make Fresh Garden Salsa - 4 Easy Steps:

1. Rinse and clean off all picked vegetables.

2. Dice and chop all vegetables as noted in the ingredients.

3. Put everything except the tomatoes into a food processor to chop a little further.

4. Then add the tomatoes and "pulse" until the mixture is the texture you like. Simple!

Serve with chips, fish, crackers etc and make sure to share the juicy deliciousness!
Are you a fresh garden salsa fan too? Share your favorite types, recipe additions, or plans for making your first batch below!

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Homemade, Fresh Garden Salsa Recipe | Garden In Minutes®

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What do big events such as birthdays, bar mitzvahs and college game days have in common? You may be inclined to think family, friends and good times, but these are only minor similarities compared to the big one. These occasions all involve snacks!

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Last week we made garden lemonade using lemon juice and an herb infused simple syrup (lemon verbena, lavender, mint, and rosemary!)

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From Troy Kids Garden and Youth Farm
Ingredients:

2 ½ c ANY vegetables

½ c fresh dill

1 c white vinegar

4 T salt

5 peppercorns

1 T pickling spice

Water

Directions:

Chop vegetables into bite size pieces. In a 1 quart mason jar*, combine vinegar, dill, and salt. Next, add peppercorns and pickling spice. Add vegetables to jar. Fill jar to the very top with water, seal jar, and set upside down. Allow to sit for at least 10 minutes. They will keep for up to 2 weeks if refrigerated.  Enjoy!

*if a jar is not available, the same process can be done in a bowl,

following the same instructions, filling the bowl with enough

water to cover vegetables. Cover bowl to allow to sit.

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From the Troy Kids' Garden and Goodman Youth Farm