Garden To Table Recipes For The Summer

Of course as a gardener, we want to enjoy the fruit of our labor. I love garden to table simple suppers. They make summer so sweet. These are some of my favorites. They are tried and true and kid approved! All just use simple ingredients and are perfect for the beginner or most advanced gardener to enjoy!



  • 1 bunch of flat leaf parsley, chopped fine
  • 1 cup cooked pearl couscous
  • 1 container cherry tomatoes, chopped
  • 1/2 purple onion or 1 bunch green onions, chopped
  • 1 large or 2 small cucumbers
  • 1 cup feta cheese
  • 2 lemons, juiced
  • 1/4 cup olive oil
  • salt and pepper to taste


This recipe is just prep and mixing! Chop all vegetables and parsley very small and add to large bowl. Cook couscous according to package and let cool. Juice lemons and set aside. When couscous is cool, add a little olive oil to the pot to loosen and add to vegetables. Add lemon juice and olive oil and stir really well. I like to use my hands. Then add salt and pepper to taste. Finally top with feta cheese and serve! Delicious!

Summer Cucumber and Tomato Salad


  • cucumbers and tomatoes
  • Balsamic vinaigrette or Italian dressing
  • salt and pepper


Slice and peel cucumbers and cube or quarter tomatoes. Then add to a bowl and mix with salad dressing. Add salt and pepper and serve. There is just nothing better!

Jalapeno Poppers


  • 10-12 medium sized jalapeno peppers
  • 1 lb. breakfast sausage
  • 1 block cream cheese
  • 1 lb. bacon


Preheat oven to 425. Cook breakfast sausage in a small skillet until no longer pink. Set aside. Create slit in peppers lengthwise and remove seeds. Combine sausage with cream cheese in mixing bowl. Using a small spoon, stuff cream cheese mixture into each pepper. Once all peppers are stuffed, wrap each with half a piece of bacon and place on sheet pan and cover with foil.

Bake at 425 for 20-25 minutes. Remove foil and broil to get the bacon crispy. You may need to turn the poppers over to brown the bacon underneath half way through broiling. This should only take a couple minutes, so stay close and watch it.

Once bacon is brown, serve it up!

Grilled Squash or Zucchini


  • 4 or more large zucchini or summer squash
  • olive oil
  • Tony’s seasoning
  • salt and pepper


Slice veggies lengthwise about 1/4″ thick and cover with olive oil. Sprinkle Tony’s and salt and pepper on the top side and lay, Tony’s side down, on a hot grill or stovetop griddle. Cook 2-3 minutes, or until you see grill marks, and turn over. Sprinkle Tony’s one more time, and cook 2-3 minutes again. Once you see grill marks, it is done! The perfect summer side dish!

Stuffed Peppers


  • 10-12 medium sized banana peppers
  • 1 lb. breakfast sausage
  • 1 block cream cheese
  • 1/2 pound of fresh mozzarella


Preheat oven to 425. Cook breakfast sausage in a small skillet until no longer pink. Set aside. Cut peppers in half lengthwise, remove stem and seeds. Combine sausage with cream cheese in mixing bowl. Using a small spoon, stuff cream cheese mixture into each pepper.

Top each pepper with a slice of mozzarella. Then place in oven and bake for 20-25 minutes. You may need to broil for the last 3-4 minutes if the cheese isn’t completely melted. Delicious!

Squash Pie


  • 2 – 9″ pie crusts
  • 4 tbsp. butter
  • 2 onions, diced
  • 6-8 medium summer squash, thinly sliced
  • 2 tbsp. sugar
  • 1 cup mayo
  • 3 eggs beaten
  • 1/4 cup green onions, diced
  • 1 1/2 cup grated cheddar cheese
  • 1 1/2 cup grated mozzarella cheese
  • salt and pepper to taste


Sautee onions in butter until translucent, add squash. Salt and pepper to taste, add sugar, and cook 3-5 minutes. Remove from heat and set aside. Place pie crusts in pans. In measuring cup mix mayo and eggs. Grate cheddar and mozzarella cheese and combine in a large bowl. Add green onions and mayo and egg mixture to squash. Put half of the cheese mixture in the bottom of each pie crust, leaving the other half of the cheese to top pies with.

Split the squash mixture between the two pies and finish off with the grated cheese. Bake at 350 for 25-30 minutes, until crusts are golden brown. Enjoy!

P.S. These pies freeze perfectly. Just let them cool completely and remove from pie pan. Store in a gallon ziploc in the freezer.

Zucchini Bread


  • Cooking spray
  • 1 1⁄4 cups vegetable oil
  • 2 cups sugar
  • 4 large eggs
  • 1 tablespoon pure vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1⁄2 teaspoon kosher salt
  • 3 cups thickly shredded zucchini (about 2-3 medium zucchinis)


Preheat the oven to 350. Spray a 9 x 9-inch baking pan lightly with cooking spray and set aside.

In a large bowl, mix the wet ingredients (vegetable oil, sugar, eggs, and vanilla) until smooth. In a medium bowl, combine the dry ingredients (flour, cinnamon, baking powder, baking soda, and salt). Add the dry mixture to the wet mixture and mix it all together until just combined. Don’t over mix.

Shred the zucchini and wrap it in a clean kitchen towel to squeeze out any excess liquid. Fold the zucchini into the batter. Pour the batter into the prepared pan and spread it evenly. Bake until a toothpick inserted in the center comes out clean, about an hour. Cool on a wire rack until completely cool, about 30 minutes. Cut like cornbread and eat it up!

Maw Maw’s Smothered Squash


  • 3-4 medium summer squash
  • 1/2 stick of butter
  • 1 tbsp. bacon grease
  • 1 onion, diced
  • salt and pepper to taste


I still remember eating smothered squash at my Maw Maws. This is the old, classic southern recipe that is so simple and nostalgic. All you do is thinly slice 3 – 4 summer squash. Melt butter and bacon grease in a large skillet. Add onion and cook until translucent. Then add squash. Cover the skillet and cook until squash are tender. Remove lid after a few minutes and stir. Replace the lid and cook some more. After doing this a few times, the squash will fall apart. At this point, use a large spoon to cut them up into bite size pieces as you stir. Salt and pepper to taste. If there is too much liquid, just cook a little longer without the lid. Serve it up!

Rosemary Red Potatoes


  • 2-3 sprigs fresh rosemary, chopped
  • 15 or so red potatoes
  • olive oil
  • salt and pepper to taste


Preheat oven to 425. Quarter or cube red potatoes, leaving skin on and place on sheet pan. Add a few tablespoons of olive oil to the potatoes and toss with hands to coat the potatoes on all sides. Sprinkle rosemary and toss again. Add salt and pepper and bake uncovered for 20-25 minutes, until the potatoes are tender. Yummy!!

Easy Veggie Pickling


  • 1 pound fresh vegetables, such as cucumbers
  • 2 sprigs fresh dill
  • 1 to 2 teaspoons whole black peppercorns
  • a few slices of purple onion
  • 2 cloves garlic, smashed or sliced (optional)
  • 1 cup vinegar, such as white, apple cider, or rice
  • 1 cup water
  • 1 tablespoon kosher salt
  • 1 tablespoon granulated sugar


First, wash 2 wide-mouth pint jars, lids, and rings in warm, soapy water and rinse well. This is important because you don’t want any bacteria to grow inside your jars once you are storing them. Dry them completely.

Wash and dry the vegetables and cut into desired shapes and sizes. Then divide the herbs, spices, or garlic you are using between the jars. Pack the vegetables into the jars, making sure there is a 1/2 inch of space from the rim of the jar to the tops of the vegetables. Pack them in as tightly as you can without smashing.

Place the vinegar, water, salt, and sugar in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar. Pour the brine over the vegetables, filling each jar to within 1/2 inch of the top. You might not use it all. Always remember to tap the jars against the counter a few times to remove all the air bubbles. Top off with more brine if necessary.

Place the lids on the jars and screw on the rings until tight. Fill a large stockpot with water and bring to a boil. Place each jar in the boiling water. It takes longer to do this one at a time, but it is so much easier to me. You can do them one at a time or multiple in the pot. It is up to you. Leave in boiling water for 10 minutes. Then remove them from the pot and set aside to cool. The lids must pop on every jar you store. If the lids don’t pop, you will have to refrigerate them. Store pickles at room temperature and the pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open. There is nothing like a summer pickle!

Basil Pesto


  • 2 cups fresh basil leaves, packed
  • 1/2 cup freshly grated Romano or Parmesan-Reggiano cheese
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts (or chopped walnuts)
  • 3 garlic cloves, minced (about 3 teaspoons)
  • 1/4 teaspoon salt, more to taste
  • 1/8 teaspoon freshly ground black pepper, more to taste


Place the basil leaves and pine nuts into the bowl of a food processor and pulse a several times. Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula. While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor. Stir in salt and pepper to taste. Toss with pasta to serve immediately or store in airtight containers in the freezer.

Fresh From the Garden Salsa


  • 2-3 tomatoes (or 10-12 cherry tomatoes)
  • 1 quarter of a purple onion
  • 2 cloves of garlic
  • 1 tbsp. cilantro leaves
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • salt to taste
  • tiny squeeze or lime


Place all ingredients in blender or food processor. Pulse for just a few seconds to mix and chop everything. So easy! You don’t even have to put in the blender if you like it more fresh. In that case just chop everything and combine. In either case, when the salsa is mixed to your liking, add salt to taste. Always taste test on a chip since the chip will add salt as well.

To store, pour into a pint size jar and place the lid on the jar and screw on the rings until tight. Fill a large stockpot with water and bring to a boil. Place each jar in the boiling water. It takes longer to do this one at a time, but it is so much easier to me. You can do them one at a time or multiple in the pot. It is up to you. Leave in boiling water for 10 minutes. Then remove them from the pot and set aside to cool. The lids must pop on every jar you store. If the lids don’t pop, you will have to refrigerate them. Store salsa at room temperature.

If you feel frustrated or discouraged with your garden this season, you may need a garden do-over! And guess what? It is the perfect time for you to get one!

On June 5th the Kitchen Garden “Do-Over” Academy will begin and you can have a second spring harvest to start picking by Labor Day!

Learn More >>>

Don’t let this exciting season get by without your harvest basket being full!!


Egg Pick Up

We are so excited to offer Egg Pick Up here at Wild Chid Farms! Our hens are raised in our backyard in what we call the “Coop deVille” (pictured above).  They spend most of their time out foraging in the yard and just being chickens every day, and they lay the most beautiful eggs ranging from deep brown to a gorgeous blue, olive, cream, and even a few white. A dozen eggs from Wild Child Farms is as much a feast for the eyes as it is for the belly. Our eggs are beautiful.  

You are what you eat, so we make sure our girls are getting the best food possible. And our eggs show it!! Our hens eat a quality feed in addition to kitchen scraps and grains every morning and every night. Of course they eat all the bugs they can find, and love to sneak into my vegetable garden for an occasional treat.

We offer three convenient options for pick up, and we accept payment through PayPal to hopefully make our egg pick up as convenient as we can. I have driven for fresh goods many times only to arrive and there be no more of what I came for. This won’t happen to you at Wild Child Farms. We offer pick up every Monday with various additional days each week for you to choose from to pick up your eggs if Monday doesn’t work for your schedule. You can always contact us as well if you are in a pinch. If we have extra eggs, we are always happy to pack them up for you! No cash is ever needed, no change is ever required, and you will never come for eggs that someone else already picked up. Quick and easy payments with eggs reserved just for you every time you need them is what we offer!

Egg Pick Up Options

Weekly Egg Pick Up – One dozen eggs will be packed up just for you each week to be picked up at our home on the day of your choice.  This option is paid monthly via Paypal. This is the most convenient way to keep your refrigerator full of eggs. Pay once a month and pick up each week or grab all four dozen at once. $20/month

Bi-Weekly Egg Pick Up – If you don’t eat a dozen eggs a week, but still want a steady supply in your refrigerator, this is the option for you. One dozen eggs will be packed up just for you every other week to be picked up at our home on the day of your choice.  This option is paid monthly via Paypal. $10/month

Single Week Pick Up – Not sure that you want to commit to our eggs for a full month, but you want to give them a try? This is the option for you. One dozen eggs will be packed up just for you to be picked up at our home on the day of your choice.  To reserve your eggs please pay via Paypal. (You may reserve more than one dozen as well.) $6/dozen

Once you know what you want, finish your transaction in PayPal, you will be re-directed to complete your reservation. This is where you will let us know when you’re coming, so we can make sure to have your eggs ready for you. Your eggs will always be fresh and always packed up on the morning your choose. Then all you have to do is come and get ’em!! We look forward to seeing you at Wild Child Farms, our little wanna be backyard farm on the outskirts of town!

And if you’d love to have fresh eggs delivered to you each week, shoot us an email at thebackyardwildchild@gmail.com and let us know. If we get enough interest, we would love to start delivery this summer!

Why The Garden Is Magic

Is this gorgeous? Yes! Is it delicious? Of course! But is it magic? Absolutely. And I am going to show you why.

The Garden Is Magic Because of the Gardener Who Grows It

If you have never experienced a gardener before, let me just tell you how much your world needs you to be the one.

You need to be the gardener of your circle. Your group needs you! Why? Because the garden will help you bring the magic to those around you in soul healing ways. It will change your entire world. The garden will heal your soul when you grow it, and it will heal the souls of those around you when you share. IT IS MAGIC!

Meet Mrs. Claire

Mrs. Claire and her daughter Jenny enrolled in the Kitchen Garden Academy for the do-over season, and she grew and grew and grew. Now, like the rest of us, she is trying to maximize every inch of available space in her beds for fall while keeping her summer veggies for as long as she can. It is hard to say to goodbye to eggplants when they are loaded in fruit. I get it. But as her garden coach, she needs me to steer her in the direction that I know is best. So we scheduled a visit to Mrs. Claire’s backyard to help her make those tough decisions.

She counted 29 eggplants growing.

But it was so much more than that. It always is. The garden is magic like that.

We got to talking and digging in to what was the truest desires of Mrs. Claire’s garden and her family shined through and through. Her husband is getting ready to retire. Her daughter is gardening with her. She and her sister are trading plants, and she is growing like she could have never imagined.

What really blew her away was her ability to grow a Cucuzza squash, using her wooden fence for a trellis to save space. What she really couldn’t believe is that she could grow an heirloom vegetable that she grew up eating in her New Orleans home as a young girl. And what she still can’t get over is that she could do it with seeds that have been saved from a New Orleans garden since 1938. These could be the same seeds her momma cooked with. These seeds cannot be bought. This plant is one that most people have never heard of, but Mrs. Claire’s Italian momma cooked Cucuzza squash all summer long, and now she is able to do the same exact thing for her family. And it brings her so much joy!

In fact, before I left, Mrs Claire gifted me with a Cucuzza squash from her garden with the recipe that she grew up eating and now cooks for her family. Cucuzza casserole. This tremendous gift is not lost on me. In fact it is inspiring. It is a beautiful reminder of what really matters in this life. Family, tradition, gathering around the table, and making memories that will last a lifetime.

This squash has now been passed on to this Cajun girl who had never heard of it before, and it is now become a tradition that I never want to lose. I want to gather my family around the table and serve Cucuzza squash like Mrs. Claire’s Italian family, and the Soprano’s, and the other Italian families that we love to see enjoying a family meal. You know that feeling. We all know that feeling. It is family. It is tradition. It is memories. And I want every single part of it.

I came home and prepared the casserole, following her recipe, and I gathered my husband and my children around the table, and I made memories. We laughed and we talked and next time I’m inviting extended family, boyfriends, neighbors, and anyone else I can think of because THIS IS THE SECRET! It is the magic of the garden.


Cucuzza casserole was a hit, but do you know the best part? The best part is that I get to do it again and again and again because my garden is full of veggies and is full of the potential of memories and tradition and laughter and family. It is what we were created for as mommas….to love and nurture and cultivate the goodness in our families, in our world. And the garden makes it so easy.

When we share a basket of veggies….

Or we share a bouquet of flowers….

Or bring our kiddos out to the garden….

We are impacting our world in ways that can never be fully understood until it happens. Don’t let one more season go by without a garden that grows like a wild child.

Our method will give you a garden that easy, beautiful, and overproducing, but what you will find is so much more. There is magic in that space. Magic for you and magic for everyone around you.

Join the Academy TODAY, and come grow with us! You will be amazed at how your world changes.

Join Today & Bring The Magic

Click below and learn more about how you can join the more than 100 gardeners growing with me this season. All that is missing is you! Come on!