Category: Recipes

  • Skillet Garden Squash & Green Beans

    Skillet Garden Squash & Green Beans

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    Please note: This recipe lists bacon drippings as an optional substitute for butter.

    This is the side dish that shows up on our table more than anything else in July, mostly because it’s the one that uses up whatever the garden handed us that morning. Zucchini and green beans, fried down simple in a cast iron skillet with butter and whatever herbs are looking good. No fuss, no recipe card needed after the first time you make it.

    Prep
    10 min

    Cook
    20 min

    Serves
    4–6 as a side

    Category
    Side dish

    Ingredients

    • 1 lb fresh green beans, trimmed and snapped into 2-inch pieces
    • 2 medium zucchini or yellow squash, sliced into half-moons
    • 1 small onion, thinly sliced
    • 3 tablespoons butter (or bacon drippings)
    • 2 cloves garlic, minced
    • 1/4 cup water or chicken broth
    • A small handful of fresh basil or thyme, torn or chopped
    • Salt and black pepper, to taste
    • Pinch of red pepper flakes (optional)

    Instructions

    1. Melt the butter in a large cast iron skillet over medium heat. Add the onion and cook until soft, about 4–5 minutes.
    2. Add the green beans and the water or broth, cover, and cook 8–10 minutes, until the beans are bright green and crisp-tender.
    3. Uncover, add the squash and garlic, and cook uncovered another 6–8 minutes, stirring occasionally, until the squash is tender and any extra liquid has cooked off.
    4. Season with salt, pepper, and red pepper flakes if using. Stir in the basil or thyme right at the end so it stays bright and doesn’t turn bitter from too much heat.
    5. Serve warm, straight out of the skillet.

    This one’s forgiving. Short on green beans, use more squash. Short on squash, use more beans. It’ll turn out right either way. If you want to grow your own, check our guides for zucchini, green beans, and basil.

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    Every recipe in this book starts with something we grew ourselves. Real seeds from our own garden beds, the same ones behind every dish here.

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  • Southern Shakshuka

    Southern Shakshuka

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    Imagine a warm Southern morning, where the aroma of spices mingles with the freshness of garden-picked vegetables. This recipe blends the rich tradition of North African shakshuka, eggs poached in a spiced tomato sauce, with a little Southern hospitality. It’s a hearty, flavorful dish, perfect for a lazy weekend or a family brunch.

    Prep
    15 min

    Cook
    25 min

    Serves
    4–6

    Category
    Breakfast

    Ingredients

    • Olive oil: 2 tablespoons, for sautéing
    • 1 large onion, chopped
    • 1–2 green bell peppers, chopped
    • 2 cloves garlic, minced
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cumin
    • 1 teaspoon paprika
    • Pinch of red pepper flakes or cayenne (optional, for heat)
    • 6 medium fresh tomatoes, chopped (or 1 28-oz can whole tomatoes with juices)
    • 1/2 cup tomato sauce (omit if using canned tomatoes)
    • 6 large eggs
    • Fresh chopped parsley and mint, for garnish (optional)
    • Feta cheese, crumbled, for serving (optional)
    • Crusty bread or warm pita, for serving

    Instructions

    1. Build the base. Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the bell pepper and cook until it starts to soften, then stir in the garlic and cook 1 minute more, until fragrant.
    2. Bloom the spices. Sprinkle in the coriander, cumin, and paprika. Stir well to coat the vegetables and let them toast for about 30 seconds.
    3. Simmer the sauce. Add the chopped tomatoes and tomato sauce. Reduce heat to low and simmer uncovered for about 15 minutes, until the tomatoes break down and the sauce thickens.
    4. Add the eggs. Make six small wells in the sauce with the back of a spoon and crack an egg into each one, being careful not to break the yolks.
    5. Poach. Cover the skillet and cook until the whites are set but the yolks are still runny, 5–7 minutes. Cook a few minutes longer for firmer yolks.
    6. Finish and serve. Remove from heat, scatter parsley, mint, and feta over the top if using, and serve straight from the skillet with crusty bread or warm pita for scooping.

    This dish brings a comforting blend of flavors that transports you to a Southern kitchen with an exotic twist of North African spice. It’s perfect for a weekend brunch with family or friends. The bell peppers and tomatoes here are the same ones we grow every year; check our bell pepper growing guide if you’d like to grow your own.

    Explore More Fresh Ingredients

    Every recipe in this book starts with something we grew ourselves. Real seeds from our own garden beds, the same ones behind every dish here.

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  • Momma’s Southern Harvest Spaghetti

    Momma’s Southern Harvest Spaghetti

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    Please note: This recipe contains pork (Italian sausage) and lists red wine as an optional addition.

    Y’all, let’s talk about a down-home, lip-smacking good spaghetti. This is a weeknight staple around here, built around whatever the garden gave us that day, usually a basket of tomatoes and more basil than any one household needs.

    Prep
    20 min

    Cook
    2 hr

    Serves
    6–8

    Category
    Dinner

    Ingredients

    • 1 pound ground beef
    • 1 pound Italian sausage
    • 1 tablespoon butter
    • 1 large onion, finely chopped
    • 4 carrots, peeled and diced
    • 4 cloves garlic, minced
    • 4 fresh tomatoes, diced (or 1 can, 14 oz, diced tomatoes)
    • 1 can (6 oz) tomato paste
    • 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
    • 1 teaspoon dried basil (or 1 tablespoon fresh, chopped)
    • 1/2 teaspoon crushed red pepper flakes, to taste
    • Salt and black pepper, to taste
    • 1/2 cup red wine (optional)
    • Fresh basil leaves, for garnish
    • Grated Parmesan cheese, for serving
    • Cooked spaghetti, for serving

    Instructions

    1. Melt the butter in a large skillet or Dutch oven over medium heat, a little good luck never hurt a sauce. Add the ground beef and Italian sausage and cook until browned and crumbly, about 8 minutes.
    2. Add the chopped onion, diced carrots, and minced garlic. Sauté until the vegetables are tender and the onion is translucent, 5–7 minutes.
    3. Stir in the tomatoes and tomato paste. Add the oregano, basil, red pepper flakes, salt, and black pepper.
    4. Pour in the red wine if using, stir well, then reduce heat to low and let it simmer, covered, for about 2 hours, stirring occasionally. If the sauce gets too thick, thin it with a splash of water.
    5. Taste and adjust seasoning near the end. Ladle over cooked spaghetti, garnish with fresh basil leaves, and finish with grated Parmesan.

    This one’s meant to be shared, so invite the family over and let the good times roll. The secret ingredient is always love, and a garden full of tomatoes and basil doesn’t hurt either.

    Explore More Fresh Ingredients

    Every recipe in this book starts with something we grew ourselves. Real seeds from our own garden beds, the same ones behind every dish here.

    Visit the Seed Center
  • Spicy Jalapeno Margarita

    Spicy Jalapeno Margarita

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    Please note: This recipe contains alcohol (tequila and orange liqueur).

    Get ready for a tongue-tingling treat. This one’s got just the right amount of kick, made with jalapenos straight out of our own garden. Whether you’re sipping on the porch or mixing a pitcher for a crowd, it brings a little Southern heat to happy hour.

    Prep
    5 min

    Cook
    No cook

    Serves
    Makes 1

    Category
    Drink

    Ingredients

    • 2 oz tequila
    • 1 oz fresh lime juice
    • 1 oz orange liqueur (such as triple sec or Cointreau)
    • 1 jalapeno, sliced
    • 1 tsp agave syrup (optional, for a touch of sweetness)
    • Ice cubes
    • Salt, for rimming the glass
    • Lime wedge, for garnish

    Instructions

    1. Grab your cocktail shaker and muddle a few slices of jalapeno right in the bottom. Give it a good mash to release the heat.
    2. Add the tequila, lime juice, orange liqueur, and agave if you want a touch of sweetness. Fill the shaker with ice and shake hard for 15 seconds, until it’s ice-cold.
    3. Run a lime wedge around the rim of your glass, then dip it in a plate of salt for a proper salted rim.
    4. Fill the glass with fresh ice and strain the margarita over it. Garnish with a lime wedge and, if you’re feeling brave, another slice of jalapeno.

    Tips

    • Adjust the heat by adding more or fewer jalapeno slices. They can surprise you, so start light and taste as you go.
    • For a frozen version, blend everything with a cup of ice until smooth, a spicy slushie, more or less.

    This one got its start at a backyard barbecue, when a cousin decided plain margaritas needed a little mischief. One sip in, everyone was hootin’ and hollerin’, and it’s been a summer tradition ever since. If you’d rather grow the heat yourself before you shake it, our jalapeno growing guide will get you there.

    Explore More Fresh Ingredients

    Every recipe in this book starts with something we grew ourselves. Real seeds from our own garden beds, the same ones behind every dish here.

    Visit the Seed Center
  • Grandma’s Down-Home Blueberry Cobbler

    Grandma’s Down-Home Blueberry Cobbler

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    Oh, honey, you’re gonna love this one. It’s a family favorite down here in the South, the kind of dessert that shows up at every summer gathering and disappears within the hour. Sweet blueberries under a soft cake-like batter, finished with a buttery crumb on top. Simple, and exactly as good as it sounds.

    Prep
    15 min

    Bake
    45 min

    Serves
    6–8

    Category
    Dessert

    Ingredients

    For the berries

    • 4 cups fresh blueberries
    • 1/4 cup white sugar

    For the batter

    • 1 cup all-purpose flour
    • 2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 1/2 cup white sugar
    • 1/2 cup unsalted butter, melted
    • 1 egg
    • 1 teaspoon vanilla extract

    For the crumb topping

    • 1/2 cup all-purpose flour
    • 1/2 cup white sugar
    • 1 teaspoon ground cinnamon
    • 2 tablespoons unsalted butter, cold

    Instructions

    1. Preheat oven to 375°F (190°C). Grease an 8-inch baking dish.
    2. Toss the blueberries with 1/4 cup sugar and pour into the prepared baking dish.
    3. In a large bowl, whisk together the flour, baking powder, salt, and 1/2 cup sugar. Add the melted butter, egg, and vanilla, and mix until just combined. Spoon the batter evenly over the blueberries, it won’t cover them completely, and that’s fine, it spreads as it bakes.
    4. In a small bowl, mix the remaining 1/2 cup flour, 1/2 cup sugar, and cinnamon. Cut in the cold butter with a fork until it looks like coarse crumbs, then sprinkle it over the batter.
    5. Bake 45 minutes, until golden brown and the batter is set in the middle. Let it rest 10 minutes before serving warm, ideally with a scoop of vanilla ice cream.

    And there you have it, the perfect dessert to end any meal, just like Grandma used to make. Grab a spoon and dig in.

    Explore More Fresh Ingredients

    Every recipe in this book starts with something we grew ourselves. Real seeds from our own garden beds, the same ones behind every dish here.

    Visit the Seed Center
  • Country Stuffed Bell Peppers

    Country Stuffed Bell Peppers

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    Get ready to tickle your taste buds with these Country Stuffed Bell Peppers. This dish brings together the sweet, vibrant flavor of our bell peppers with a savory filling that’ll make you want to holler yum. It’s comfort food at its finest, perfect for family dinners or a special get-together. Tie on your apron and let’s get cooking.

    Prep
    20 min

    Bake
    40–45 min

    Serves
    6

    Category
    Dinner

    Ingredients

    • 6 bell peppers (any color, pick your favorites)
    • 1 pound ground beef or turkey
    • 1 cup cooked rice
    • 1 small onion, finely chopped
    • 2 cloves garlic, minced
    • 1 can (14.5 oz) diced tomatoes, drained
    • 1 cup shredded cheddar cheese
    • 1 cup corn (fresh, frozen, or canned)
    • 1 cup black beans, rinsed and drained
    • 1 tablespoon Worcestershire sauce
    • 1 teaspoon dried thyme
    • 1 teaspoon dried oregano
    • Salt and pepper, to taste
    • 2 cups marinara sauce
    • 1/4 cup chopped fresh parsley (optional)

    Instructions

    1. Prepare the peppers. Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and scoop out the seeds and membranes. Place them upright in a baking dish; if they wobble, trim a bit off the bottom so they stand tall.
    2. Cook the filling. In a large skillet, brown the ground beef or turkey over medium heat and drain any excess fat. Add the chopped onion and garlic and cook until the onion is soft and sweet. Stir in the rice, diced tomatoes, corn, black beans, Worcestershire sauce, thyme, oregano, salt, and pepper. Remove from heat and stir in half the shredded cheddar.
    3. Stuff the peppers. Fill each pepper with the mixture, packing it in snugly. Pour the marinara over the stuffed peppers and into the bottom of the baking dish.
    4. Bake. Cover with foil and bake 30 minutes. Remove the foil, top with the remaining cheddar, and bake another 10–15 minutes, until the peppers are tender and the cheese is melted and bubbly.
    5. Serve. Let the peppers cool for a few minutes before serving. Garnish with fresh parsley if you want to get a little fancy.

    Serve these hearty stuffed peppers with a side salad or some crusty bread for a complete meal. They’re perfect for making ahead and reheating on busy nights when you need a little comfort on your plate. If you want to grow your own peppers for next time, check our bell pepper growing guide.

    Explore More Fresh Ingredients

    Every recipe in this book starts with something we grew ourselves. Real seeds from our own garden beds, the same ones behind every dish here.

    Visit the Seed Center
  • Shrimp and Grits from the Pepper Peninsula

    Shrimp and Grits from the Pepper Peninsula

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    Please note: This recipe contains pork (bacon).

    Ready to get a taste of the Pepper Peninsula? We’re talking Charleston’s historic charm in a bowl of shrimp and grits that’ll make your heart sing. Perfect for the days you want a little Lowcountry magic at your own table.

    Prep
    15 min

    Cook
    30 min

    Serves
    4

    Category
    Dinner

    Ingredients

    • 1 lb shrimp, peeled and deveined
    • 1 cup stone-ground grits
    • 4 cups water
    • 1 cup shredded cheddar cheese
    • 1 bell pepper (any color), diced
    • 1 small onion, diced
    • 2 cloves garlic, minced
    • 4 slices thick-cut bacon, chopped
    • 1/2 cup heavy cream
    • 2 tbsp butter
    • Salt and pepper, to taste
    • 1 tbsp chopped fresh parsley, for garnish

    Instructions

    1. Make the grits. In a medium saucepan, bring the 4 cups of water to a boil. Slowly whisk in the grits, then reduce heat to low. Simmer, stirring occasionally, until thick and creamy, about 20 minutes. Stir in the butter and cheddar cheese until melted and smooth. Cover and keep warm.
    2. Crisp the bacon. In a large skillet, cook the bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, but leave the drippings in the pan.
    3. Cook the vegetables. Add the diced bell pepper and onion to the skillet and sauté until softened, about 5 minutes. Add the garlic and cook 1 minute more.
    4. Cook the shrimp. Add the shrimp to the skillet and cook until just pink, 3–4 minutes. Stir in the heavy cream, salt, and pepper, and simmer until the sauce thickens slightly and the shrimp are cooked through.
    5. Serve. Spoon the cheesy grits into bowls and top with the shrimp and pepper mixture. Scatter the crispy bacon on top and garnish with fresh parsley.

    This dish is bound to become a family favorite: hearty, comforting, with that Lowcountry charm that keeps everyone coming back for more. Serve it up with a glass of sweet tea and you’re all set. Grow your own peppers for it with our bell pepper growing guide.

    Explore More Fresh Ingredients

    Every recipe in this book starts with something we grew ourselves. Real seeds from our own garden beds, the same ones behind every dish here.

    Visit the Seed Center