Bacon? Cheese? Delicious? This squash recipe checks all the boxes and will have your family begging for more squash! You can use this as a side or a meal. Ingredients: 3 medium Hurakan squash (yellow squash or zucchini) 1 cup bread crumbs 1 cup Cheesy Bacon Dip 1 egg Salt Pepper Instructions: Wash squash and cut in half lengthwise. Scoop the meat out of the squash to make a squash boat. Remove as many seeds as possible and discard, but reserve the meat. Coat outside of the sq

Basil butter is spectacular topping fish or simply spread on bread. I use mine in this Basil Butter Salmon recipe and it comes out tender and delicious with no fishy aftertaste. This is a great way to save your harvest for later use and enjoy the fresh flavors of Basil all winter long. Ingredients: 1-1/2 cups basil washed stem and all 1 cup butter 2 garlic cloves 1 tablespoon lemon 1/2 teaspoon salt 1/2 teaspoon pepper Instructions: Add all ingredients to food processor and

Salmon is such a healthy option and what makes it more delicious than Basil Butter made from your garden? This recipe creates a fresh, healthy, melt in your mouth salmon that will make you wonder why you waited so long to try it! Ingredients: Salmon fillet Basil Butter (recipe found here) Parchment paper Aluminum foil Instructions: Preheat oven to 375. Place a square of foil on a cookie sheet. Place a smaller square of parchment paper on top of the foil in the center. Place s

Ingredients: Beets - enough to fill pint jar 1/3 cup sugar 1/2 cup white vinegar 1/4 cup water 1 pinch ground cinnamon 1/2 teaspoon whole allspice 1/4 teaspoon salt Directions: Wash beets leaving tap root on. This will help keep the color when you boil them to loosen skins. Put beets in large pan and add enough water to cover. Boil 15-20 minutes or until skin loosens. To test, scrape a spoon against the beet to see if the skin scrapes off easily. Remove from heat and cool sli

Ingredients: Beets - enough to make 6 pints 2 Cups Sugar 3-1/2 Cups Vinegar 1-1/2 Cups Water 1 Stick of Cinnamon 1 Tablespoon Whole Allspice 1-1/2 Teaspoon Salt Directions: Wash beets leaving tap root on. This will help keep the color when you boil them to loosen skins. Put beets in large pan and add enough water to cover. Boil 15-20 minutes or until skin loosens. To test, scrape a spoon against the beet to see if the skin scrapes off easily. Remove from heat and cool slightl

Garlic Scape and Basil Pesto is one of my absolute favorites! This is a great way to use your bounty of Basil and Garlic and you can enjoy it now or preserve it for later to have a cozy bit of sunshine on a winter day. Ingredients: 7 garlic scapes 1/3 cup pine nuts 1/4 cup basil leaves 1/4 cup Parmesan 1/4 cup lemon 3/4 cup olive oil salt to taste Directions: Put all ingredients in food processor and pulse to blend. Blend until pesto is spreadable. Add to pasta and top with a

As the warm temperatures persist in Connecticut, it is easy to forget the cold months of winter that still lay ahead. It is tempting to start pulling out seed catalogs and dreaming up big plans for next year's garden. I try to savor these few months of downtime and use it to allow my soul and body to rest - at least from the outside tasks. I find these cooler months ideal for planning and canning as well as learning new old skills. You know the ones I'm talking about... the a

Here in New England, we had a "dusting" of snow that was nearly half a foot right before Thanksgiving. We discussed harvesting the root vegetables then, but I (always trying to extend our growing season) said let's wait. Because they can take it and some veggies are said to be sweeter after a frost. Then came the ground freeze. Yikes! We've had about a week of thaw with temps starting to dip back down tonight, and you can imagine my grand plan as I was driving home: harvest n

As the long hot summer days melt and slip away like butter on a hot knife and the leaves begin to turn vibrant shades of red, orange, and yellow, Farmer Amy and I start roaming the pumpkin patch. We are in search of the often-elusive bulbous orange Halloween sigils we have growing among the jumbled mass of vines and giant leaves. Up until this point our pumpkins have been more of an annoyance than anything, the spiky sharp haired vines look innocent enough during the morning

While Farmer Mike and I are not posting as much video content as we would like, the Homestead is anything but quiet! Tomatoes are ripening. Hydroponics are humming. Flowers are buzzing... quite literally! I walked by some squash flowers today and they had 3 happy little bumblebees drunk on pollen wallowing around in there. I think if you listened closely enough you could even hear the pumpkins growing! Harvest season is in full swing and Farmer Mike and I are at our busiest m

What is it? Kohlrabi is a vegetable in the Brassica family and comes in 2 colors purple and white (green). If you've seen this vegetable available at the local farmer's markets it looks a bit like an alien vegetable with a bulb on the bottom and large leaves protruding up. Most of this deliciousness is edible, but I do make a few exceptions for the actual stalk and the rind. The taste of this vegetable is like that of a mild cabbage. The texture of the bulb is like that of r