Kitchen Vignettes

Sylvia’s wheat berry salad is a flavorful and nourishing expression of her belief in the importance of self-sufficiency and thinking of gardening as more than just a source of summer vegetables, but also a source of pantry staple grains and crops that can sustain us through our long winter months.

Who doesn’t love a good upside-down cake? Even better when it is a beautiful rhubarb and cardamom upside-down cake!

Watch as acclaimed gardener and author Niki Jabbour harvests carrots and parsley from her snowy garden in the middle of winter, then prepares a deliciously fresh grated carrot salad.

No-till farmer Daniel Mays shows how he prepares a Roasted Root Vegetable Medley, a delicious fall comfort dish that's easy to make and nutritious. He also discusses his farming practices and what goes into growing great vegetables.

If you’ve never had chicory, talk to Peter Barrett. His love of this under-appreciated green is contagious.

Maryline’s ratatouille is a proud celebration of late Summer bounty, showcasing homegrown zucchini, eggplant, tomatoes, peppers, and fresh herbs.

Radishes are greatly under-appreciated, as are whole oat berries. This colorful summer salad celebrates them both!

Wild-harvested ramp pesto gives this babka a delicious flavor, reminiscent of garlic bread but any type of pesto can be substituted if you don't have ramps.

Music: "Lose That Light" by Folly & the Hunter. Published by Red Brick Music Publishing. Courtesy of Outside Music.

Jesica Clark is a farmer and willow basket maker in New York's Hudson Valley. On her farm, she grows most of the food that sustains her and her husband year-round. Here she shares an easy, comforting recipe from her farm: Polenta with Sautéed Greens and Eggs.

Acclaimed author, farmer and educator Leah Penniman shares how to make Soup Joumou, also known as the Haitian Independence Soup. It is a hearty pumpkin soup traditionally served on January 1 to commemorate the day of Haiti’s liberation from France in 1804. The soup was once a delicacy reserved for white enslavers but forbidden to the enslaved people who cooked it.

Apple pie is a great way to appreciate the incredible variety and diversity of this glorious fruit. This apple pie recipe is courtesy of John Bunker, "The Apple Whisperer."

Succotash makes a simple, nourishing, and delicious meal that triumphantly proves you can grow all the ingredients to make dinner right in your own garden.