Chocolate sandwich cookies with peppermint buttercream filling

Rhubarb salsa, piquant yet classically Mexican, one of the savory rhubarb recipes I tried for this month’s Foodbuzz 24, 24, 24

Newly sprouted bail in genovese, sweet, and lemon varieties. Learn how to start your own seedlings.

Get a taste of spring early: a vegan and gluten-free salad of bean sprouts, cucumber, and roasted tofu in spicy peanut dressing

Halloween Boo-Burgers! French macarons sandwiched with lime-green peppermint buttercream – the Daring Bakers challenge.

Caramelize Italian prune plums and use in ice cream or cake topping or a yogurt stir-in.

Home-canned garlicky dill pickles. Made with garden cukes, bathed in hot brine, and processed in a hot water bath.

Basil-garlic mayonnaise elevates the humble BLT to a thing of beauty.

Easy one-egg omelet stuffed with Stupice tomatoes and crumbled bacon.

Learn how to can peaches! My aunt and I spent an afternoon preserving this beautiful harvest.

A chilled blueberry pie that bursts with fresh blueberry flavor.

Fresh blueberries, frosty and flash frozen. Say that three times fast.

13 Ways of Looking at a Blueberry #1: unadorned, or with a sprinkling of sugar.

A lumpy little fellow, one of the garden’s rogue toamtoes. Seems to have a brandywine provenance but unfortunately, not the taste.

Now updated for grownups: brighten up tuna salad with tangy lemon, sweet peas, and crunchy bits of radish.

Freshly made, flavorful whole wheat tortillas. And they’re easy to make. Seriously!

A smooth, lovely pink sorbet made from red currant juice. Refreshing on a hot summer day, and a whiff of summer in the dead of winter.

A biscuit-like, barely sweet shortcake, topped with chopped sweetened strawberries. Made with whole wheat flour and local berries.