PlotToTable · Eat it all year
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Cook what you grew: fresh recipes and simple strategy for eating the harvest, from tonight's dinner to a plan for the whole week.
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Recipes15Fresh dishes to cook and eat now, made from what you grew.
Turn a basil glut into classic pesto in 15 minutes, then freeze the extra in cubes so you eat summer basil in January.
Roast a sheet pan of garden tomatoes into deep, rich sauce with almost no work, then freeze it flat for winter pasta nights.
Roast fresh-pulled carrots with honey and butter into a sweet, caramelized side in under 40 minutes. Four ingredients, one pan.
Fresh-picked green beans, sauteed with garlic and a little bite, done in one pan in 15 minutes. The fast way to eat a bean pick.
The two-minute massage trick that turns tough garden kale into a tender, crave-worthy salad that holds up for days.
Cook garden sweet corn three easy ways, then freeze the extra ears so you eat your own corn in January. Boil, grill, and skillet, plus a freezer step.
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A smooth, simple butternut squash soup from your winter squash harvest. One pot, a handful of ingredients, and a freezer step so you can save the extra.
A 10-minute cucumber salad that turns a garden glut into a cool, tangy side. Fresh slicing cucumbers, vinegar, and a simple salt step for extra crunch.
Turn a bag of garden onions into deep, sweet caramelized onions, then freeze them in batches so a spoonful is always ready for burgers, soup, and eggs.
Crispy on the outside, fluffy inside. This smashed potato recipe turns freshly dug garden potatoes into the best side on the table with one simple two-step method.
Garden bell peppers baked with a savory beef and rice filling. A simple weeknight main that uses up four big peppers at once.
Golden, crispy zucchini fritters that clear a summer squash glut fast. The one trick is squeezing the water out first.
Sweet roasted garden beets over greens with goat cheese and a simple vinaigrette. A no-fuss salad that turns four beets into dinner.
A rustic French stew of eggplant, zucchini, peppers, and tomatoes. The best way to cook down a whole summer garden in one pot.
A fast garlic saute for chard, kale, and other garden greens. Ten minutes turns a big bowl of leaves into one tender side.
Cooking guides5Strategy for eating it all: cook down a glut, plan a week, juice, and pick at peak.
A daily 8-ounce glass of juice takes about 7 pounds of produce a week. Here is exactly how many carrots, cucumbers, and kale plants that is.
One peak-July week, a 100 sq ft garden hands you about 20 pounds of produce. Here are 7 real dinners it turns into, and what each one uses.
One tomato plant hands you 1.5 pounds a week for 8 weeks. Here is the fast, by-crop playbook for cooking down a summer glut before it rots.
Seed packets give a days-to-maturity number, but flavor peaks on a look-and-feel test. Start checking a radish at day 28, a tomato at day 73.
One zucchini plant can bury a family. How many to grow, how to pick to slow the flood, and the safe ways to preserve the surplus.