A Halloween potion: it steeps blue and turns purple with a squeeze of lemon.

Still harvesting jalapeños? Turn them into candy with a kick!

Toppers in mint condition for cakes, cookies, or ice cream.

Glossy glass noodles, a sesame-soy dressing and a platter of vegetables, each cooked on its own. Chef Esther Choi's holiday potluck classic. Ingredients For the dressing ½ cup Sessy Soy Sauce, pl...

Cette recette fait partie de notre programme #EasyEats où nous vous montrons des façons simples de préparer de délicieux repas avec vos récoltes.

Learn how to make fresh herbal tea with garden-grown fennel, spearmint, and Thai basil. After Supper is a sweet, minty blend for after dinner.

Learn how to make fresh herbal tea with garden-grown orange thyme, sage, and oregano. Cold Snap is a citrusy, savory blend made for cold-weather days.

Learn how to make fresh herbal tea with garden-grown lemon balm, fennel, and viola. Moonrise is a gentle, softly floral evening blend.

Learn how to make fresh herbal tea with garden-grown holy basil, lemon balm, and spearmint. Last Light is a softly spiced, minty evening blend.

Learn how to make fresh herbal tea with garden-grown thyme, spearmint, and sage. Deep Breath is a clean, cool, herbal blend for winter.

Learn how to make fresh herbal tea with garden-grown holy basil, lemon balm, and dandelion. Nightfall is a softly spiced, earthy evening blend.

Learn how to make fresh herbal tea with garden-grown Thai basil, holy basil, and orange thyme. Fireside is a cozy, spiced, caffeine-free blend.

Learn how to make fresh herbal tea with garden-grown spearmint, lemon balm, and sage. First Light is a crisp, bright, caffeine-free morning blend.

Overflowing with herbs and greens? This traditional Persian Kuku Sabzi is the perfect way to turn a generous harvest into something memorable.

Fresh-picked mint, vanilla, and coconut cream blended into a sour-sweet refresher you'll want to make every day.

Tender baked halibut served alongside a warm potato and rainbow chard salad, tossed with lemon, garlic, olive oil, and fresh dill. Cozy, balanced, and deeply satisfying.

A simple rice bowl with hot smoked sockeye salmon, garlicky rice, crunchy cabbage slaw, and creamy avocado—fresh, balanced, and deeply satisfying.

Briny mussels simmered in marinara, garlic, and white wine — finished with fresh basil and green onion from your stand.

A light, fragrant rice side with shiso, mint, and tangy umeboshi — perfect for pairing with the black bean lemongrass meatballs or enjoying on its own.

Plant-based meatballs with lemongrass, ginger & tamari over silky carrot-coconut sauce, topped with edible flowers for a stunning finish.

A panzanella swap: crispy dumplings with shiitake, cabbage, and chives tossed with tomatoes, basil, and punchy chili crisp dressing.

A coastal Caesar with dulse seaweed, sunflower seeds & breadcrumbs—creamy, briny, and bright with a nutty crunch in every bite.

A spicy-sweet cucumber salad with our mini cukes in tangy garlic-chili dressing—zesty, crunchy, and ready in under 15 minutes.

A bold, herby spin on traditional pesto—this sauce combines leafy kale, sweet basil, and nutty Parmesan for a rich, green coating that clings to every bite of pasta.

Cool, citrusy, and irresistibly fresh—this mojito mixes just-picked mint and tart lime with a hint of sweetness, then gets dressed up with a floral flourish.

Ce plat de riz végétarien vibrant comprend du riz brun biologique infusé des saveurs chaudes du curcuma et du citron, combiné à des champignons portobello terreux, des carottes fraîches râpées et g...

Ce plat de saumon grillé et de brocoli est une option délicieuse et saine pour n'importe quel repas.

Cette Panna Cotta unique du chef Valerie Gordon infuse le dessert crémeux avec les saveurs fraîches et aromatiques de la coriandre.

Cette salade de chou frisé rafraîchissante du chef Valerie Gordon combine du chou frisé riche en nutriments avec de l'avocat crémeux, du concombre croquant et une délicieuse vinaigrette à base de v...

Ce gaspacho de concombre rafraîchissant du chef Valerie Gordon est parfait pour une journée chaude.

Ce khichdi réconfortant et rafraîchissant du chef Jaskrit Bhalla incorpore du chou frisé frais, des pétales de souci vibrants et un mélange parfumé de 3 herbes d'aneth, de coriandre et de basilic.