Cottage Radish Salad

Cottage Radish Salad | The garden was producing baby greens, green onions, radishes, and herbs. I had cherry tomatoes and cucumbers from elsewhere. That's how this salad was born. :) By topping the greens with the vegetable mixture, you get a lovely presentation and greens that stay crisp until they hit your mouth. For the most flavor, texture, and fun, be sure to get both toppings and greens in each bite! | GNOWFGLINS.com

The garden was producing baby greens, green onions, radishes, and herbs. I had cherry tomatoes and cucumbers from elsewhere. That’s how this salad was born. :) By topping the greens with the vegetable mixture, you get a lovely presentation and greens that stay crisp until they hit your mouth. For the most flavor, texture, and fun, be sure to get both toppings and greens in each bite! [by Wardee Harmon]

Pickled Radish Pods

Pickled Radish Pods | Radishes are a favorite crop in our homestead garden. They are easy to grow and we enjoy the many heirloom varieties available. Occasionally I plant more than we can eat or harvest to preserve for later, so I allow them to go to seed. The radishes produce beautiful little flowers and seed pods perfect for a garden snack! | GNOWFGLINS.com

Radishes are a favorite crop in our homestead garden. They are easy to grow and we enjoy the many heirloom varieties available. Occasionally I plant more than we can eat or harvest to preserve for later, so I allow them to go to seed. The radishes produce beautiful little flowers and seed pods perfect for a garden snack! [by Jenny Cazzola]

Dehydrate Your Way to Green Powder

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Sometimes, the growing mound of greens going unused in the crisper drawer of my fridge can get overwhelming. I know I can freeze them for smoothies down the road, but I have an even better way of preserving the them — I turn them into nutritious green powder which I can then add to countless dishes (even on the sly). [by Jane Baldwin]

Rhubarb Salsa

Rhubarb Salsa | GNOWFGLINS.com

Every year at this time my kitchen and freezer overflow with rhubarb-laden goodies: classic rhubarb crisp, rhubarb cookies, rhubarb bread, rhubarb jam, rhubarb marshmallows… My favorite use for rhubarb isn’t a sweet dessert, though — it’s this scrumptious rhubarb salsa. [by Kresha Faber]

Garlic Scape Pesto

Garlic Scape Pesto | Scapes are the tall stems and unopened flower buds of certain hard-neck varieties of garlic. It's important to snip them off before the flowerheads mature, so the plant will direct more energy into developing its own garlic bulb. Then of course, eat the scapes! My favorite way is this pesto, which accompanies pasta, chicken, salmon, potato salad, and burgers beautifully. | GNOWFGLINS.com

Scapes are the tall stems and unopened flower buds of certain hard-neck varieties of garlic. It’s important to snip them off before the flowerheads mature, so the plant will direct more energy into developing its own garlic bulb. Then of course, eat the scapes! My favorite way is this pesto, which accompanies pasta, chicken, salmon, potato salad, and burgers beautifully. [by Kresha Faber]

Why We Steam Kale (and other dark leafy greens)

Why We Steam Kale and Other Greens | Nutritional powerhouses like kale, collards, spinach, chard, and beet greens all contain oxalic acid, which binds with calcium and other minerals (like magnesium and iron) in order to be excreted from the body. Calcium and magnesium are precious minerals our bodies need to function and grow properly (and many are often deficient). The good news is: oxalic acid is easily reduced by steaming, boiling, or wilting the leaves of any of these vegetables. | GNOWFGLINS.com

Nutritional powerhouses like kale, collards, spinach, chard, and beet greens all contain oxalic acid, which binds with calcium and other minerals (like magnesium and iron) in order to be excreted from the body. Calcium and magnesium are precious minerals our bodies need to function and grow properly (and many are often deficient). The good news is: oxalic acid is easily reduced by steaming, boiling, or wilting the leaves of any of these vegetables. [by Katie Baldridge]

Simple and Nourishing Spring Salads

Simple and Nourishing Spring Salads | Spring is the perfect time to gather greens and prepare simple, nourishing salads. Why wait for summer? There are greens to be picked and delectable salads to prepare, even now in April. It's surprising how many varieties of spring salad there actually are! | GNOWFGLINS.com

Spring is the perfect time to gather greens and prepare simple, nourishing salads. Why wait for summer? There are greens to be picked and delectable salads to prepare, even now in April. It’s surprising how many varieties of spring salad there actually are! [by Stacy Karen]

Asparagus Leek Bisque: A Seasonal Soup for Spring

Asparagus Leek Bisque: A Seasonal Soup for Spring | My favorite season has officially arrived: Asparagus Season. Since asparagus takes three years to produce stalks worth eating and then defies any efforts to uproot it, asparagus is a seal in your garden, declaring a desire for a long-term, fruitful relationship. My favorite recipes are the simple ones: easy roasted asparagus, crunchy pickled asparagus, and the bisque I'm sharing with you today -- creamy, delicate, and full of fresh spring flavors. | GNOWFGLINS.com

My favorite season has officially arrived: Asparagus Season. Since asparagus takes three years to produce stalks worth eating and then defies any efforts to uproot it, asparagus is a seal in your garden, declaring a desire for a long-term, fruitful relationship. My favorite recipes are the simple ones: easy roasted asparagus, crunchy pickled asparagus, and the bisque I’m sharing with you today — creamy, delicate, and full of fresh spring flavors. [by Kresha Faber]

Roasted Asparagus

Roasted Asparagus | High in vitamin K, folate, and vitamin A, and rich with minerals from deep in the ground, asparagus is a superfood we should be eating more! Its season is almost upon us; it's harvested across America between the months of March and May. Soon you'll find it everywhere, and to help you get ready, I'm going to show you my favorite way to prepare it: roasted. | GNOWFGLINS.com

High in vitamin K, folate, and vitamin A, and rich with minerals from deep in the ground, asparagus is a superfood we should be eating more! Its season is almost upon us; it’s harvested across America between the months of March and May. Soon you’ll find it everywhere, and to help you get ready, I’m going to show you my favorite way to prepare it: roasted. [by Katie Baldridge]