Delicious Dishes from the Home Garden: A Gardener’s Cookbook

As a gardener and food enthusiast, I am always excited to create dishes that feature the freshest ingredients straight from my home garden. Here are some of my favorite recipes that showcase the bounty of my garden, from simple salads to hearty appetizers.

Tomato Salad

My favorite dish to prepare from my home garden is a simple yet delightful tomato salad. Just slice the tomatoes and season them with oil, salt, vinegar, and fresh basil. You can also add fresh garlic and pepper to enhance the flavor. This salad is not only easy to make but also a refreshing delight on a warm day.

Grilled Cheese and Mac and Cheese

Another favorite from my garden is to make a grilled cheese with scallions and rosemary. The fresh flavors from the garden enhance the simplicity of this classic dish. During the later summer months, I add zucchini to my stir-fries, cooked with fresh snow peas and green onions. These dishes are perfect for a casual weekend lunch or dinner.

Jalapeno Poppers

Apart from simple salads and sandwiches, I also love making jalapeno poppers. These appetizers are a bit more complex but well worth the effort. Every year, I make about 80 of them and freeze them for enjoyment throughout the rest of the year.

Ingredients

10 jalapeno peppers, seeded and halved 6 1/2 oz cream cheese, softened 3 1/2 oz extra sharp cheddar cheese 4 slices bacon, fried crisp 1/2 tsp red pepper flakes 1/4 tsp salt

Instructions

Wash the jalapeno peppers in cold water and remove the stems. Cut the jalapenos in half and remove the seeds with a spoon. Fry the bacon until it's crispy, then chop it in a Cuisinart. In a food processor, mix the softened cream cheese, extra sharp cheddar cheese, chopped bacon, red pepper flakes, and salt until smooth. Using a small 1 tbsp scoop, place this mixture into the halved jalapenos, leveling it with gloves. Refrigerate the stuffed jalapenos for at least 2 hours.

Cooking Method

There are two coatings used for the jalapeno poppers:

Coating 1

Mix 90g flour with half and half in a small bowl. In a large bowl, combine 90g flour and the half and half mixture. Use two different tongs for dipping the jalapenos first into the half and half, then into the flour mixture. Refrigerate for an hour to set.

Coating 2

Combine 8 oz plain bread crumbs with 1/8 tsp garlic powder, 1/8 tsp chili powder, 1/4 tsp paprika, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/8 tsp cayenne pepper in a container. In a food processor, pulse the bread crumb mixture until well mixed. In another large bowl, place the bread crumbs and dip the stuffed jalapenos, coating them well with your tongs. Refrigerate for an additional hour.

Preheat a deep fat fryer to 356°F (180°C). Fry the coated jalapenos for about 2-3 minutes each until golden brown. Drain on paper towels or a paper plate and allow them to cool in the fridge for an hour before freezing them in vacuum bags for storage.

Conclusion

From simple salads to hearty appetizers, the bounty of my home garden provides a wealth of fresh ingredients for delicious meals. These dishes not only showcase the flavors of the season but also bring a unique touch to every meal. Enjoy exploring these recipes and the endless possibilities of garden-grown ingredients!