I have been experimenting with different pumpkin recipes as our cooking pumpkins continue to come in. It’s been great fun, however pealing raw pumpkins is a huge pain and puts a damper on the whole joyful cooking experience!

These kinds of experiments are one of the things I like the most about growing my own vegetables and herbs! So, if you are interested in making your own Sundried Tomatoes here is how I make mine!

I’m please to report that our cooking pumpkins are ready for harvesting. This has inspired me to experiment with different recipes that use pumpkin as a main ingredient.

Fresh from the garden… Tige Melon Muddle!

Jalapeno and Honey Butter: This is an original recipe inspired by an episode I saw on Getting Lost with Erin French.

. It was a total experiment and proved to be AMAZING! So without further fan fair I give you Posh Gardens’ Salsa by yours truly!

In the spirit of the Palisade Peach Festival, I decided to try out the Golden Tomato and Peach Soup recipe by Erin French

“A classic, silly French custard dessert adapted from rich popover batter” says resident baker Andy Putnam

Destemming grapes to make raisins

There is nothing like eating food that was cooked with produce from your own garden. Even if you don’t grow your own Kale, I hope you give this recipe a try, it will not disappoint.

Nothing beats fresh grown Strawberries straight out of your own garden!

I knew I wanted to prepare something that related to our garden. I opted for this tasty and incredibly easy hors d’oeuvre.  So, without further ado, I present to you Swiss Chard Tzatziki.

Since February I’ve been working on losing weight and have cut my carbohydrate intake down substantially. This recipe really hit the spot and no carbs in the crust because there was NO CRUST!

This delightful recipe comes from the cookbook by Tieghan Gerard called Half Baked Harvest Every Day.

Turns out you can reimagine Spinach Artichoke dip into an incredibly tasty pasta sauce!

This recipe was taken from the Big Heart Little Stove cookbook by Erin French. In the original recipe, you can use any fresh herb to create the oil including tarragon, chives, parsley, mint or dill. I opted for basil because I wanted to use it to experiment with my sundried tomatoes.

One of the things I enjoy doing is cooking and experimenting with new recipes.

… for now we will continue experimenting with the dehydrator and creating the perfect jar of flavorful sundried tomatoes!

So good and so refreshing and even better when you use ingredients from your own garden!

Home grown honey from Andy’s bees and fresh Palisade peaches what a tasty combination!