My husband is the magic behind our garden. It was his idea to begin growing our food the first summer we owned a home, all those years ago. He is the planner and planter. I’m the second-wave worker, on maintenance and harvest. But every now and then, I pipe up with a suggestion. What aboutContinue reading “An Okra Adventure”
Author Archives: christinanifong
Grilled Spiced Okra
I’m a subscriber of and sometimes writer for the fantastic food magazine The Local Palate. So I’m always excited when one of their recipes becomes a keeper in my kitchen. This dish took the okra from our garden and turned it into spicy, crispy, Indian-leaning goodness. Inspired by a Local Palate recipe from Chef StevenContinue reading “Grilled Spiced Okra”
Fried Okra
This summer, we grew okra in our garden for the first time and came to discover how much we loved it. While there are certainly healthier ways to eat this summer veggie, I don’t think there are any tastier ways. The crisp of the corn meal and the slight sweet of the coconut oil turn this intoContinue reading “Fried Okra”
Pesto Possibilities
The basil came late to our garden this year. We planted it, same as always, but for some complex convergence of heat and rain, sunlight and nutrients and pollinators, it took awhile to get going. It was the same with the carrots. But now that a little rain has arrived, the carrots — and even moreso, theirContinue reading “Pesto Possibilities”
Mint Pesto
Mint grows like a weed, so finding a tasty use for all that herb feels satisfying. Try this twist on traditional pesto alongside lamb kebobs or steak. Slather it on your baked potato or thin it with extra lemon juice and olive oil for a simple salad dressing. I brought my three favorite pestosContinue reading “Mint Pesto”
Traditional Basil Pesto
If you grow basil in your garden, at some point in the summer you’ve got way more than you can eat in salads or on sandwiches or even steeped into tea. That’s when you know it’s time to make pesto. I made three pestos on my local TV mid-day show, Daytime Blue Ridge. For a step-by-step how-to, youContinue reading “Traditional Basil Pesto”
Carrot Top Pesto
Did you know you could make pesto out of just about anything? Like the tops of carrots or kale leaves or even a weed called purslane? I tried making three kinds of pesto this summer and this was my favorite. I liked it even more than basil pesto. It tastes bright and crisp and lemon-y. The perfectContinue reading “Carrot Top Pesto”
Grateful for Zucchini Galore
Growing zucchini can be tricky at our house. We have a small yard with a big garden and once we attract insects like squash bugs or squash vine borers, it’s tough to find a way to give our plants a pest-free zone. One year in an attempt to save them from the bugs overwintering in ourContinue reading “Grateful for Zucchini Galore”
Blueberry Zucchini Muffins
When your garden gives you more zucchini than you can eat for dinner, it’s time to start eating them for breakfast. My family fell in love with these hearty, just-sweet-enough muffins. Recipe inspired by Ambitious Kitchen Makes 12 muffins (I often double the recipe to be sure to have leftovers) Ingredients 1 1/2 cups white wholeContinue reading “Blueberry Zucchini Muffins”
Zucchini Parmesan Crisps
We don’t always have a stellar zucchini crop, but this year the plants delivered. So I’ve been searching for every and any way to cook our gorgeous green squash. These baked rounds were a hit at our house. Recipe inspired by The Food Network’s Ellie Krieger Makes 4 half-cup servings. Ingredients 2 medium zucchini (about 1Continue reading “Zucchini Parmesan Crisps”