Everyone grows tomatoes, and it seems everyone has their favorites. Mine have always been the Yellow Persimmon tomatoes, followed by Green Zebra and Big Rainbow. This trio are gorgeous in the garden, and stunning on a plate layered with basil and mozzarella cheese. It’s hard not to give every inch of the garden over to […]
Kitchen Garden Recipes
Seasonal recipes from the garden to table. Ellen Ecker Ogden's recipes using garden-fresh vegetables, herbs, and fruits feature beautiful photography.
Heirloom Yellow Tomato Gazpacho with Basil Makes 6 servings Heirloom Persimmon tomatoes are my top pick for this unconventional gazpacho, which is both sweet and tangy as a traditional Gazpacho, with a hint of citrust from the orange or peach. Make it as spicy or mellow as you wish, depending on the amount of hot pepper you prefer Hand chop, […]
Pesto Swirl Rolls Makes 24 rolls | Pesto Swirl Rolls are a surefire recipe for bringing to a summer potluck, and a good change from serving pesto over pasta. Roll out a basic recipe for bread, spread with pesto and roll up. Place in muffin pan and bake. Serve hot or room temperature, these savory […]
Sweet corn and cucumber summer salad is sweet and chunky. The fresh cilantro gives is a fresh salsa twang, that goes well with grilled chicken marinated in lemon garlic with fresh rosemary. Serve cupped in a leaf of butterhead lettuce and head out to eat on the porch. One of the secret ingredients is a hint of smoked […]
Refreshingly tart and slightly sweet, my recipe for rhubarb pie has a crumb topping and is comprised of three parts: dough, filling and topping. Start with the dough, since it needs to chill, and make it an hour before you plan to bake it. This recipe makes just one crust for the bottom layer, so double it […]
Chutney is made with fresh fruit, ginger, hot chilies, and spices, and it is simple to make. You can follow a recipe, or keep basic proportions in mind: two cups of sugar, two cups of vinegar, and eight cups of sliced or chopped fruit and wing it. Add grated fresh ginger, raisins or cranberries, and […]
Quinoa (or Couscous) and Arugula Salad with Lemony Vinaigrette Serves 6 For a refreshing splash of summer, use this lemony vinaigrette dressing on a variety of spring greens; it is especially good for bringing out the tart notes in arugula. I often make this salad with Couscous, yet the Quinoa makes a nice alternative. 1 cup vegetable […]
Is there anything more delicious than the first salad of the season? Tender, delicate, buttery. The dressing has to be ultra mild, with a hint of lemon and very little salt. When you have lettuce like this growing in your garden, it’s best to adapt your dressing to be simple in order to highlight the […]
Like most people, I adore condiments. All kinds, and have a pretty good collection of open jars on the ‘fridge door. Most condiments last forever, while others disappear quickly. I was hankering for a melted cheddar sandwich the other day, when I discovered that I had completely run out of mustard. Rather than rush to […]
Cooking with Leeks:
Caramelized them for a savory tart, sauteed and wrapped them with chard for enchiladas, but my favorite way to serve leeks is to soften in melted butter with a little sweet cream, and serve as a bed under a lightly glazed fillet of salmon. The recipe below is on page 174 of my book, The Complete Kitchen Garden.