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Garden to Table Recipes are all about eating what you grow!

As you know, we love gardening! Seeing a seed grow into a plant, tending to it and seeing it produce food is a feeling of accomplishment like no other. But once everything is grown and harvested, the exciting and often debating topic of “what should we make it into?”, always comes up. 

To help out, we started ‘Garden to Table Recipes’ – our ongoing list of unique and classic recipes where we describe from harvest to plate, what you can turn your garden harvest into!
Also, we love sharing! If you have a garden to table recipe that you think would be a great addition, send it to us. We’ll add it to this post!

Pho Bo – Vietnamese Soup with Beef

A warm and aromatic garden to table soup recipe that features a complex broth, flat rice noodles, a variety of vegetables, and broth cooked beef.

What to Grow:  Onion, Radish, Anise, Cilantro, Green Onion, Basil, Ginger, Bean Sprouts


Garden to Table Recipe Pho Bo

Garden to Table: Beef Pho soup


4-5 lbs beef knuckle/soup bones

1 onion, peeled and cut in half

1 white daikon radish, sliced

5 slices fresh ginger

1 tablespoon salt

2 pods star anise

2-1/2 table spoons fish sauce

4 quarts of water

8 oz – dried flat rice noodles

1-1/2 pounds beef tip sirloin—sliced paper thin


½ cup cilantro

1 tablespoon chopped green onion

1-1/2 cups bean sprouts

1 bunch Thai basil

1 lime, cut into 4 wedges

¼ cup hoisin sauce (optional)

¼ cup chile-garlic sauce (like Siracha)(optional)


Prep and Cook Time:

Broth from scratch – 8hrs

Just meal – 1hr 15min


How to Make it: *If using a pre-made stock, skip steps 1-4.

Step1: Preheat oven to 425 degrees F

Step 2: Place soup bones on baking sheet into preheated oven and bake about an hour

Step 3: Put onions on baking sheet and roast in preheated oven for about 45 minutes until soft and blackened

Step 4: Fill large stock pot with 4 quarts of water, add roasted bones, onion, ginger, salt, star anise, radish, and fish sauce. Cover, bring to a boil, reduce heat to low and simmer 8 hours. Strain broth and set aside.

Step 5: Place noodles into a large bowl, fill with room temperature water and soak for an hour. Fill a large pot of water to a boil and then place the soaked noodles into the boiling water for 1-minute.

Step 6: Bring stock to a simmer

Step 7: Divide noodles into 4 serving bowls, top with the thinly sliced sirloin, cilantro and green onion.  Pour hot stock over the top.  Stir and let it until the beef is no longer pink – about 2 minutes.

Step 8: Serve with bean sprouts, basil, lime, hoisin sauce, chili-garlic sauce, green onion, on side.



Fried Green Tomatoes 

I crunchy, slightly tart, Garden to Table recipe that’s a culinary delight which makes great use of our under-ripe tomatoes.  

What to Grow: Large Variety Tomatoes. We recommend Beefsteak Tomatoes. Grow 1 plant per Garden Grid™  square.

Garden to Table recipe Fried Green Tomatoes
















4 large green tomatoes

1/2 cup buttermilk

2 large eggs

2/3 cup all-purpose flour


2/3 cup of cornmeal

2 Teaspoons Kosher salt

1/2 teaspoon ground black pepper

1 quart of vegetable oil



Prep and cook time: 20 minutes

How to make it

Step 1: Pick your un-ripe (still firm to the touch) tomatoes.

Step 2: Cut tomatoes into 1/2 inch slices.

Step 3: Whisk eggs and buttermilk together in a large bowl.

Step 4: Put your flower on one plate. Mix cornmeal, salt and pepper on another plate.

Step 5: Coat your tomato slices in flour.

Step 6: Dip the the slices into the egg and buttermilk mixture. Then coat them in the cornmeal mixture.

Step 7: In a large skillet pour in your vegetable oil so there is roughly 1/2 inch of oil. Turn to medium heat.

Step 8: Place your coated tomatoes into the hot pan. Don’t let them touch each other. Once they are a golden brown color, flip them over. (Roughly 2-3 minutes per side)

Step 9: Place you fried green tomatoes on a plate with a paper towel to absorb the excess oil. Salt to taste and enjoy!


Chili Kale Chips 

A bold and warming Garden to Table recipe using our favorite winter veggie, Kale. (Kale is frost tolerant plant that’s great for keeping your garden growing during the winter!)

Garden to Table Recipe - Kale Chips

What to GrowYour favorite kind of Kale. We recommend Black Kale. Grow 4 plants per Garden Grid™  square. Water every other day for about 5 minutes. 



3 Cups of Chopped Kale leaves, no stems

1Teaspoon of Kosher Salt

2 Tablespoons of Chili Powder

3 Tablespoons of Olive Garden

(Extra: Add 1/2 teaspoon of cayenne pepper for some extra spice)


Cook and Prep time: 25 minutes

How to make it

Step 1: Pick your Kale from your garden 🙂

Step 2: Turn your oven to 415 degrees.

Step 3: Toss your Kale in olive oil until all sides are coated.

Step 4: Lay your coated Kale onto a baking sheet.

Step 5: Sprinkle Salt and Chili Pepper (Cayenne too, if feeling adventurous) over all pieces of Kale.

Step 6: Bake for 5 minutes, stir kale around, then bake for another 10-15 minutes or until the edges of the kale begin to turn brown.

Step 7: Let cool and enjoy!



Brown Sugar Candied Jalapenos 

Sweet meets spicy for this delicious Garden to Table recipe. A party favorite, especially during football season!  

Garden to Table Brown Sugar Candied Jalapenos


What to Grow: Jalapenos. Grow two plants per Garden Grid™ square and avoid the cold! Hot peppers like it warm and won’t fruit if temperatures regularly drop into the 40s at night. Jalapenos, along with most other peppers, need lots of water. Make sure your garden’s soil is always moist.


1-lb of Jalapenos from your garden

1 cup of brown sugar

3/4 tsp of minced garlic

1-1/4 cup of cider vinegar

1/4 tsp of cayenne pepper



Prep and Cook Time: 20 minutes

How to make it! 

1) Pick your Jalapenos from your garden

2) Combine the vinegar, brown sugar, minced garlic, and cayenne pepper into a pan and bring to a boil on your stove for five minutes (stir mixture well).

3) While that’s boiling, slice your Jalapenos into 1/4-1/2 inch ‘Os’ and add to the pan making sure to coat both sides.

4) Let the pan simmer for another five minutes, remove from heat and cool.

Recommended: After cooling, store your Brown Sugar Candied Jalapenos in the fridge for a week or two. Storing them brings out some incredible flavor over time!


Sweet Potato Casserole

– The healthier version –  This filling Garden to Table recipe is a GIM family favorite on Thanksgiving!


Garden to Table Sweet Potato Casserole


What to Grow: Sweet Potatoes – Start growing in early summer. Unlike regular potatoes, sweet potatoes like it hot! Grow one plant per Garden Grid™ square and let them start growing their vines. Grow them in well drained but damp soil. Watering once per day for 5 minutes should be just right! They grow fast and far so keep an eye on them to not take over other parts of your garden.

Ingredients: Feeds 6-8

3-4 lbs of sweet potatoes
1 cup pecans
1 cup crushed pineapple in juice (or chopped apples soaked in cider 
1/2 to 3/4 cup of cranberries
1 tsp of cinnamon

1/4 cup of butter (melted)

Honey to drizzle on top


Cook and Prep time: 30-35 minutes

How to make it! 

1) Peal your sweet potatoes.

2) Par cook them and cut into 1 to 2 inch chunks.

3) Butter your casserole dish.

4) Place sweet potatoes in casserole dish, top with Pineapple (or apples), Pecans, and Cranberries. Sprinkle the top with Cinnamon and drizzle with Butter and Honey. Bake at 350 degrees for 25-30 minutes.

5) Remove from oven and serve hot!

*Gardener tip – Make your sweet potatoes, sweeter. After harvesting your sweet potatoes, wait 10 days before cooking them. Just let them sit in a cool place. Letting them sit allows them to ‘cure’ making them sweeter!



Roasted Pumpkin Seeds

A simple and tasty, fall favorite garden to table recipe that has many varieties and is easily customized to make it your own!


garden to table pumpkin seeds

What to Grow:  Pumpkins – Grow 1 pumpkin per 2 Garden Grid™ squares (~2 square feet per plant) in the summer months. Water frequently (5 minutes every morning) and make sure they get a lot of sun!


1 Large Pumpkin’s seeds
1/3 cup of Coconut Oil (other oils can be used)





Prep and Cook time:

Pumpkin scraping and seed cleaning: 30 minutes

Cooking: 35 minutes

How to make it!

1) Pick your pumpkin from your garden.

2) Cut open your pumpkin and collect all seeds.

3) Clean pumpkin seeds (place ‘dirty’ seeds in colander and rinse with hot water).

4) Boil for 10 minutes in salt water (1 tbsp of salt for every half cup of pumpkin seeds).

5) Drain and dry seeds

6) Spread seeds evenly across a greased baking sheet, lightly coat with coconut oil, and lightly coat them with salt and cinnamon.

7) Bake at 325 for 10 minutes.

8) Let cool and Enjoy!




A fresh and healthy Garden to Table recipe appetizer. This is actually the family recipe of owners, Tom and Theresa!


Garden to Table - Recipes


What to Grow:

Tomatoes – Grow one plant per square foot (1 Garden Grid square). Keep soil moist 1/2″ deep. Use stakes or lattice for vines to grow more easily.

Basil – Grow four plants per square foot (1 Garden Grid square). Same watering schedule as your tomatoes. Basil grows fast! Keep an eye on it so it doesn’t take over your garden.

Garlic – Typically grown in early spring but harvested in Summer. Grow 4-6 per square foot (1 Garden Grid square). Water twice per week for about 5 minutes.



8 tomatoes, diced
1/3 cup chopped fresh basil
1/4 cup shredded Parmesan cheese (optional)
2 cloves garlic, minced
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black
1 loaf Italian or French bread, sliced and toasted


Cook and Prep time: 15 minutes

How to make it: 

1) Dice your tomatoes. 

2) Mince your garlic, the smaller the better.

3) Chop Basil into slivers.

4) Slice your bread.

3) Mix all ingredients into a large bowl and scoop the mixture onto your bread.

2) That’s it! Enjoy!



Have a garden to table recipe you want to share?

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