This yummy, spicy recipe is perfect for your tiny itty bitty potatoes and is not only unique, but mouth watering delicious!

I love a good recipe to experiment with, and this was such a fun project to try when I was inundated with Chili Peppers this August!

With Soup Season here I decided to explore some new recipes using produce from my garden.

It’s Napa Cabbage harvesting time which means I get to make one of my FAVORITE snacks and appetizers ever!!!

 I know this may sound odd but bare with me guys. I actually grow a large amount of produce specifically for our Fur-babies. Squash being one of them. 

Soup Season is here!!! I am all for it! And it’s here just in time for my Butternut Squash harvest.

When I’m in the depths of my pepper harvesting season I can get a little weary of just adding them to sauces, salads and relishes.

I recently made this Jelly with my Mother-In-Law to top Baked Brie for a Thanksgiving appetizer and it lasted less than 10 minutes!

I wasn’t a Red Cabbage lover, but now I’ve converted!

Ok, I know this isn’t a recipe harvested from the garden but it makes the perfect dip and dressing to sooo many Farm To Table meals.

My 4 huge dogs are obsessed with these treats. If they see me coming in with a cucumber harvest they go banana’s!!!

Our Lavender plants went BONKERS this year and I needed to find a way to preserve the abundance ASAP.

I grow an obscene amount of pickling cucumbers every year. Friends and family have come to call me the maker of the “Perfect Pickle” I’m serious.

If you’re not a fan of earth and floral flavors of other infused honey’s, but still want to make an infused honey, this recipe is for you!

This one of the easiest seasonings you can make using produce straight from your own garden.

This infused honey is my number one go-to for sweetening up summer iced tea!

A vegetarian take on a classic stuffed pepper making it both a light and hearty meal. By removing the meat it means more room in there for garden fresh veggies.

Make the most of your Melons!