Cauliflower has taken the nation by storm. 40 years ago, no one had hardly heard of it, now it seems like everyone has their favorite way to eat it from crunchy and raw with dip or as pizza crust! Cauliflower is a mild flavored, versatile vegetable, so it adapts well to many recipes. It is easy to grow in your garden, but make sure you are diligent in watching and controlling for pests who love to enjoy it too. This recipe heats it up with a mind-blowing array of spices, serving it with cool and creamy Burrata cheese and a crunchy topping of browned nuts/seeds and herbs. It’s a real flavor explosion and impressive to serve as a side dish.

It’s March and this month green vegetables may be top of mind (thanks to Saint Patrick, I’m sure). Garden seeds are sprouting under their grow lights and we are excited for warmer days to come when they’ve grown large enough to transplant outside into our gardens. In the meantime, here is a recipe for one green vegetable – brussels sprouts. According to the author, Joy Johnson, even the pickiest of brussels sprouts eaters will love this recipe!

Not just a weed – dandelion is an edible plant worth your consideration as a culinary addition. Although, most of us spend time and products on eliminating dandelions from our yards, the truth is that dandelion is edible (so long as they have not been subjected to toxic chemicals) and can provide a tasty delight for your table. Read this article to learn more about edible dandelions and how you might enjoy them.

It’s chilly outside and a bowl of rich, warm Minnesota style soup along with flavorful sides will certainly warm you up. Luckily, Joy Johnson has provided a luscious recipe for wild rice soup made with Minnesota grown wild rice. If you had Joy’s foresight, you could add dried parsley to the soup and roasted sweet potatoes from your storage cabinet. Hungry yet? Read on to learn how to warm your kitchen (and tummy) with these recipes.

If you have read Susan Ball’s article on Cardoons and want to try a recipe, we have provided one for you. Cardoons are just starting to come into season.  They are available at farmers markets and/or specialty grocery stores. With their leaves cut off they look like giant stalks of celery.

Looking for a special vegetable dish for the holidays? Or, how about a vegetable-main dish combination perfect for cold winter nights? What vegetable could fit the bill better than butternut squash? This recipe will make your mouth water and your tummy full. 

What’s the big deal with bitter melon? I mean, it’s bitter even when it’s mature! What would compel someone to eat it? Believe it or not, this bumpy and sometimes spiky little vegetable has been eaten for centuries by various cultures around the world who have learned to embrace and even enjoy that bitterness. At the same time, they have also reaped its nutritional benefits. Read on to learn more about the benefits of bitter melon and how to enjoy eating it!

In the featured vegetable section of this newsletter, you read about how to grow Swiss Chard. In this article, you will learn about the many delicious ways that you can include Chard in your dinner menus. There are so many ways to enjoy this beautiful garden vegetable.

Those of you who have established strawberry plants may be harvesting them in June. And, those of you who do not have strawberry plants may be looking forward to enjoying the harvested strawberries beginning in June. And, to carry it one step further, those of you who want to have your own strawberries to harvest next June, should plant young plants in early June. Here is one recipe that makes it all worthwhile.

If you are lucky enough to have an asparagus bed in your garden, you will probably be able to start harvesting this tasty vegetable in April. And look for fresh asparagus in the stores in April, as well. There are so many fantastic ways to eat asparagus – raw or cooked. But here is our family favorite recipe.

This month’s Garden to Kitchen offering is a reprise of Joy Johnson’s Minestrone soup and Irish Soda Bread recipes. The first is a great way to use up those frozen vegetables from last year’s harvest. The second, is a nod to St. Patrick’s Day. Minestrone soup will help you do just that. Add some Irish soda bread for a great St. Patrick’s Day meal. And, now that winter has made a reappearance, a hearty soup and bread combo hits the spot.

Joy Johnson planted a variety pack of pepper seeds that produced an abundance of peppers. In this article, she provides a recipe for using the Poblano Peppers to make Chile Rellenos. She promises that the making is easy and the result is delicious!