In late summer your garden is producing buckets of squash, armloads of kale, and heaps of beets, carrots, and other roots. Here are some creative ideas from HGSA Seed Companies on making use of your garden’s bounty.

This small selection of recipes from Home Garden Seed Association member websites will get you started. Visit seed company websites for lots more!

Swiss Chard Tart, from
4 cups Swiss Chard

1 onion

1 clove garlic, minced

4 eggs

1 1⁄2 cups ricotta cheese

1⁄2 cup Parmesan cheese

10 inch pie shell


Blanch 4 cups Bright Yellow chard in boiling salted water for 3 minutes, or until tender.

Drain and refresh under cold water.

Squeeze excess moisture and set aside.

Sauté 1 onion and 1 clove minced garlic in 2 tbsp olive oil until soft.

Add chard and sauté over medium heat several minutes.

In a bowl, beat 4 eggs with 11⁄2 cups ricotta cheese and 1⁄2 cup Parmesan cheese.

Stir in chard mixture and season with salt and pepper.

Preheat oven to 425°.

Pour into 10″ pie shell and bake for 40 minutes.

~ Ellen Ecker Ogden, author of From the Cook’s Garden cookbook
Find more recipes from Burpee here.

Arugula and Nectarine Salad, from
Note: You can substitute fresh pears or peaches if nectarines aren’t available. Serves 6.

1/3 cup toasted walnuts


Combine dressing ingredients and mix together well.

Arrange salad ingredients in bowl. Pour dressing over them.

Sprinkle with walnuts at the table so diners can see how pretty the salad looks in its bowl.

Find more recipes from Renee’s Garden here

Eggs, baked with Roasted Vegetables, from

Dressing Ingredients:

3 Tbs raspberry vinegar

1 tsp Dijon mustard

5 Tbs extra virgin olive oil

Pinch each of sugar, salt and pepper

Salad Ingredients:

4 cups torn arugula leaves

4 cups torn butter lettuce leaves

2 to 3 ripe nectarines, sliced

1/3 cup toasted walnuts


3 cups small broccoli florets (about 1 inch in size)

12 ounces yellow potatoes, such as Yukon Gold, cut into 1⁄2 to 3⁄4 inch pieces

(about 2 cups)

1 large sweet potato, cut into 1⁄2 to 3⁄4 inch pieces (about 1 cup)

1 small red onion, cut into thin wedges

2 Tbs olive oil

6 eggs

2 ounces Manchego cheese, shredded, (1⁄2 cup)

1⁄2 tsp cracked black pepper


Preheat oven to 425 degrees F. Coat a 2-quart rectangular baking dish with nonstick cooking spray.

In a large bowl combine broccoli, yellow potatoes, sweet potato, onion, olive oil, and 1⁄4 teaspoon salt, tossing to coat vegetables.

Spread vegetable mixture evenly in the prepared pan. Roast for 10 minutes. Stir vegetables; roast about 5 minutes more or until vegetables are tender and starting to brown. Remove from oven.

Spread vegetables evenly in baking dish; cool. Cover and chill in the refrigerator for 8 to 24 hours. Let chilled vegetables stand at room temperature for 30 minutes. Meanwhile, preheat oven to 375 degrees F.

Bake vegetables, uncovered, for 5 minutes. Remove from oven; make six wells in the layer of vegetables. Break an egg into each well. Bake for 5 minutes more. Sprinkle with cheese. Bake for 5 to 10 minutes more or until eggs whites are set and yolks are starting to thicken. Sprinkle with pepper.

~ Chef G and Racheles Healthy Eating

Find more recipes from BBB Seed here

Sauteed Pac Choi, from
Serves 4.


1 Tbs vegetable oil

1 Tbs sesame oil

2 medium cloves of garlic, minced

1 tsp grated ginger

1⁄4 tsp red pepper flakes

1 1⁄2 lbs pac choi (Our favourite is Toy Choy), cut into 1-inch pieces.

1 Tbs soy sauce

2 Tbs water


In a frying pan, heat vegetable oil and sesame oil over medium-high heat. Add garlic, ginger, and red pepper flakes. Stir constantly for 30 seconds to one minute, until fragrant.

Add pac choi and fold into garlic-ginger mixture until evenly coated. Add soy sauce and water, and cover with lid. Allow steam to accumulate, about 2 minutes. Remove lid and stir until leaves are slightly wilted and stems are slightly soft.

Remove from heat and serve on top of rice.

Find more recipes from West Coast Seeds here

Roasted Brussels Sprouts, from

serves 6.


1 1⁄2 lbs Nautic Brussels sprouts

3 Tbsp olive oil

2 cloves garlic, finely minced

1 tsp Kosher salt

1⁄2 tsp fresh ground black pepper


Pre-heat oven to 400°F.

Remove ends of Brussels sprouts and any yellow leaves.

Toss with olive oil, garlic, salt, and pepper in medium mixing bowl.

Pour sprouts onto baking sheet in single layer to ensure even cooking. Roast for 35 to 40 minutes or until just brown on the outside.

Find more recipes from Gardens Alive! here

Butternut Squash Pancakes, from


2/3 cup roasted mashed butternut squash

1 egg, lightly beated

1 C unsweetened almond milk

2 Tbs maple syrup

1 tsp pure vanilla extract

1 cup flour

1 tsp baking powder

1⁄4 tsp kosher salt

1 tsp ground cinnamon

1/8 tsp allspice


In a mixing bowl, whisk together butternut squash, egg, almond milk, maple syrup, and vanilla extract.

In a separate bowl, stir together the flour, baking powder, salt, cinnamon, and allspice.

Pour the dry ingredients into the bowl with the wet ingredients and stir to combine until any lumps are out.

Heat a large skillet over medium heat with enough oil to coat the surface.

Pour a scant 1⁄4 cup of the pancake batter on the hot skillet and cook about 2 minutes, until the sides have firmed up and air bubbles rise to the surface. Flip and cook an additional 1 to 2 minutes, or until cooked through. Repeat with remaining batter.

Serve pancakes with yogurt, maple syrup, chopped nuts, and/or your choice of nut butter

Find more recipes from Hudson Valley Seed here