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

8 Vegetables
Complete growing & cooking guides
Quick Recipes
Easy preparation methods
Family Friendly
Recipes for all skill levels
Featured Vegetables

Zucchini
20 per cup • 6-8 inches long
Zoodles
Grilled Slices
+1 more

Cabbage
25 per cup • 70-100 days
Coleslaw
Stir-Fried
+1 more

Swiss Chard
7 per cup • 6-8 inches
Sautéed
Stem Side Dish
+1 more

Cucumbers
16 per cup • 6-8 inches
Cucumber Salad
Quick Pickles
+1 more

Bulls Blood Beets
37 per cup • 1-3 inches wide
Roasted Beets
Quick Pickled
+1 more

Potatoes
110 per medium • After foliage dies
Baked Potato
Crispy Roasted
+1 more

Gypsy Peppers
30 per cup • Green or ripe
Raw Strips
Fire-Roasted
+1 more

Jalapeños
4 per pepper • Green 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