Give the same old crops new uses in the kitchen this year and don’t let any part of the harvest go to waste.
Take your cooking up a notch by making these dairy products at home from non-homogenized milk.
Your children can help make these simple crackers so there’s always a snack on hand.
Letting your basil plants go to seed isn’t a bad thing—use the seeds in internationally inspired drinks and desserts.
Put your home-preserved veggies to use in these cornmeal-cake snacks.
Top your winter meals with a remoulade made from your favorite seasonings and homemade pantry items.
After a long, slow sweat, beets release their earthy flavor for a warm and satisfying autumn soup.
Showcase the best of your garden, while incorporating the exciting flavors of Southeast Asian cooking with these stuffed radishes.
You can’t eat homemade pasta with sauce from a jar! It’s easy to make a fresh sauce from ingredients you already have available.
This vegan, dairy-free and gluten-free soup from the Toledo Zoo’s Chef Sam Misiura is sure to be a crowd-pleaser.
This hearty, vegetable-centric dish from the Toledo Zoo’s Chef Sam Misiura can be customized to whatever produce you’re harvesting from the garden.
Goat-farmer’s cheese is a deliciously simple, soft cheese that complements just about every food — plus, it’s easy to make.
