Latest From the Garden

25 Ways to Eat Pumpkin Seeds

By Julie Martens Forney I love to eat pumpkin seeds! Whether left over from cleaning out a pie pumpkin or making pumpkin puree, pumpkin seeds boast a wealth of culinary possibilities. I consider these nutritious seeds to be one of nature’s best — and most versatile — snacks, and use them in a wide variety… Read more »

Homemade Herbal Sachets

Who doesn’t love the fragrance of fresh herbs? By bundling them together in a small cotton sachet, you can add the lovely aroma of herbs to your daily life. Place one in your dresser drawer or use it in place of dryer sheets to lightly scent your clothes and linens.

Pumpkin Bisque

Smooth and rich, this delicious soup will fill your home with a wonderful aroma as it cooks. Serve alongside sandwiches or salad, or ladle up a big bowl and eat it along with some crusty bread for a light supper. For a festive touch, hollow out some mini pumpkins and use them as bowls.

Green Smoothie

This green smoothie has all the ingredients and flavor of a green juice while maintaining the important nutritional benefits of using whole fruits and vegetables. Plus, it’s sweetened naturally using fresh stevia leaves. Packed with fiber and vitamins, this recipe is perfect for an afternoon or pre-workout boost.

Strawberry Rhubarb Chiffon Pie

Chiffon pies are a classic of the early to mid-20th century, and this recipe might just become one of your modern-day favorites. Using graham crackers to make the crumb crust adds a wonderful additional layer of flavor of this delicious pie.

Sunshine Salad

This quick and easy Sunshine Salad is aptly named for the brightness of its homemade lemon dressing. It’s a crunchy, delicious addition to your weeknight meals. The tomatoes, cucumbers, and radishes can easily be replaced with any fresh vegetables you have on hand.

Ratatouille Salad With Japanese Eggplant

A twist on the French classic, this versatile ratatouille salad can be served hot or cold. If you have any leftovers or want to use this salad in a new way, try sauteing it for a few minutes in a bit of the vinegar-oil mixture and serve over a dollop of ricotta cheese with a fried egg and crusty bread.

Sage Pesto

Pesto is typically made with basil, but this version uses fresh sage leaves for a bold, well-rounded twist on the classic. Try it on pasta, pork, or veal for a deliciously different topping.

Parmesan Squash

This is a very simple recipe that is a wonderful way to highlight the freshness of summer squash. Serve as a simple side dish or jazz it up a bit by adding additional toppings such as fresh herbs, tomatoes, or cucumbers with a drizzle of aged balsamic vinegar.

Featured Posts

Bonnie’s 3rd Grade Cabbage Program

The 3rd Grade Cabbage Program promotes a love of gardening through growing cabbage plants. Kids may win a $1,000 scholarship from Bonnie Plants. Learn More

The Garden App You’ve Been Waiting For

HOMEGROWN with Bonnie Plants is here! This handy (free!) app makes it easy to plant, grow, track, and share your best garden ever. Whether you prefer to watch a video or step through the many features at your own pace, let us show you all the cool things it can do. Read More

Which Onion Is Right For You?

If you have ever planted onions only to grow a lackluster harvest of small bulbs, your growing technique may not be the issue. You may have started with the wrong onion. There are three types of onions, each one better suited for a certain part of the country. If you plant the wrong one, you may not get much of a harvest. Here’s how to tell which onion is right for you.

Make a Row Cover Hoop House

Many leafy spring and fall crops are frost tolerant into the 20s, but if you’re dealing with lower temperatures, you need to give them little extra warmth under the protection of a row cover. Depending on their thickness, these blankets give 4 to 8 degrees of extra protection on freezing nights…

Which Veggies for Which Season?

Because a vegetable needs either warm or cool weather, crops sort themselves into two distinct categories: cool season (for spring and fall) and warm season (for summer). Planting in the proper season is the first step to a bountiful garden. FOR SPRING AND FALL: Plant the hardy and semi-hardy vegetables below in early spring for spring harvests and again in… Read more »

Featured Varieties

Rosemary

Rosemary has great culinary and ornamental value.

German Thyme

Highly aromatic. Hardy perennial.

Swiss Chard

The most beautiful of all greens grows in cool or warm weather.

Georgia Collards

Georgia Collards are rich in vitamins and minerals.

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From the Kitchen

Pumpkin Bisque

Smooth and rich, this delicious soup will fill your home with a wonderful aroma as it cooks. Serve alongside sandwiches or salad, or ladle up a big bowl and eat it along with some crusty bread for a light supper. For a festive touch, hollow out some mini pumpkins and use them as bowls.

Green Smoothie

This green smoothie has all the ingredients and flavor of a green juice while maintaining the important nutritional benefits of using whole fruits and vegetables. Plus, it’s sweetened naturally using fresh stevia leaves. Packed with fiber and vitamins, this recipe is perfect for an afternoon or pre-workout boost.

Strawberry Rhubarb Chiffon Pie

Chiffon pies are a classic of the early to mid-20th century, and this recipe might just become one of your modern-day favorites. Using graham crackers to make the crumb crust adds a wonderful additional layer of flavor of this delicious pie.

Sunshine Salad

This quick and easy Sunshine Salad is aptly named for the brightness of its homemade lemon dressing. It’s a crunchy, delicious addition to your weeknight meals. The tomatoes, cucumbers, and radishes can easily be replaced with any fresh vegetables you have on hand.

Ratatouille Salad With Japanese Eggplant

A twist on the French classic, this versatile ratatouille salad can be served hot or cold. If you have any leftovers or want to use this salad in a new way, try sauteing it for a few minutes in a bit of the vinegar-oil mixture and serve over a dollop of ricotta cheese with a fried egg and crusty bread.

Sage Pesto

Pesto is typically made with basil, but this version uses fresh sage leaves for a bold, well-rounded twist on the classic. Try it on pasta, pork, or veal for a deliciously different topping.