Garden-to-Table Cookbook

A complete guide to harvesting and preparing your homegrown vegetables with expert tips, nutritional information, and delicious recipes.

Free Garden-to-Table Cookbook Cover

8 Vegetables

Complete growing & cooking guides

Quick Recipes

Easy preparation methods

Family Friendly

Recipes for all skill levels

Featured Vegetables

Zucchini

Zucchini

20 per cup6-8 inches long

Zoodles
Grilled Slices
+1 more
Cabbage

Cabbage

25 per cup70-100 days

Coleslaw
Stir-Fried
+1 more
Swiss Chard

Swiss Chard

7 per cup6-8 inches

Sautéed
Stem Side Dish
+1 more
Cucumbers

Cucumbers

16 per cup6-8 inches

Cucumber Salad
Quick Pickles
+1 more
Bulls Blood Beets

Bulls Blood Beets

37 per cup1-3 inches wide

Roasted Beets
Quick Pickled
+1 more
Potatoes

Potatoes

110 per mediumAfter foliage dies

Baked Potato
Crispy Roasted
+1 more
Gypsy Peppers

Gypsy Peppers

30 per cupGreen or ripe

Raw Strips
Fire-Roasted
+1 more
Jalapeños

Jalapeños

4 per pepperGreen for heat

Fresh Salsa
Quick Pickled
+1 more

General Guidelines

Best Practices

  • • Harvest in morning when plants are fully hydrated
  • • Use clean, sharp tools to prevent disease
  • • Handle gently to avoid bruising
  • • Regular harvesting encourages continued production

Timing

  • • Check plants daily during peak season
  • • Pick at optimal size for best flavor
  • • Don't let vegetables overripen on plant
  • • Store properly to maximize freshness

Ready to Start Your Garden-to-Table Journey?

Download our complete cookbook and start enjoying the freshest, most nutritious vegetables straight from your garden to your table.