Eat Local
The Eat Local series features seasonal, locally available ingredients and recipes. Learn the botanical background of the fruits and vegetables you eat and grow.
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Blueberry Lavender Ice Cream
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Broiled Citrus Salad
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Buttermilk Beets with Microgreen Garnish
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Caraway Pickled Strawberries
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Cherry Blossom Panna Cotta
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Chile Pepper Sambal
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Daylily Fritters
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Dutch Baby with Apples
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Eggplant Tzatziki
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Green Tomato Shakshuka
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Honey-Roasted Spiced Persimmons
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Late-Season Tomato Salsa
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Pasta with Ramp and Parsley Pesto
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Plum and Almond Torte
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Roasted Red Pepper and Tomato Soup
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Sauerkraut with Apples and Fennel
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Snap Peas and Garlic Scape Mint Dip
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Sorrel Caesar Salad with Edible Flowers and Strawberries
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Sourdough Honey Rose Cake
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Sprouted Grain Bowl
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Strawberry Kanten
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Summer Ratatouille
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Sunrise Cocktail with Pickled Blueberries
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Sweet Potato Cake
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Sweet Potato Tart in a Coconut-Pecan Crust
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Wild Rocket and Lettuce Soup
Image, top of page: Sarah Owens