Known and trusted for years, Burpee is helping to inspire gardeners and home chefs with their selection of leading garden vegetables, herbs, and flowers that can be grown in any space, big or small. With Burpee’s line of vegetables and herb plants found nationally at garden stores, even city dwellers with limited space can grow and enjoy everything from crunchy cucumbers to tasty tomatoes and flavorful herbs. Just in time for Fourth of July feasting and summer soirees, Burpee is sharing easy-to-make, delicious recipes that people can prepare with home-grown ingredients within reach.
With the increased desire to “grow your own food” and a continued rise in city living (4 out of 5 Americans live in an urban metropolis), Burpee wants to help make it easy for anyone to have flavorful, bright, delicious and nutritious veggies on the table. Their collection of plants features quick harvesting vegetables perfect for growing in any space, large or tiny, planted in-ground or in a container. Burpee’s on-trend vegetables like Tangerine Dream Sweet Pepper, Fresh Pickles Pickling Cucumber, Patio Baby Eggplant, Indigo Fireball Small-Fruit Tomato, and SuperSauce Tomato will have people pickling, grilling, and snacking, straight from the vine.
To help everyone discover the pleasure of growing and preparing veggies at home, Burpee has released a variety of recipes to take veggies from home-farm to home-table. These tasty recipes can be made with ingredients within reach.
HOME-FARM TO TABLE RECIPES
Impress guests with these tasty recipes using home-grown ingredients.
Sweet and Spicy Cucumber Margarita
Enjoy a taste of Mexico with fresh cucumbers and peppers straight from the patio.
Ingredients: 4 pickling cucumbers, sliced into 1/4-inch rounds; 1-2 medium-heat or sweet peppers, quartered; 2 limes; 4 ounces tequila; 2 ounces fresh lime juice; 2 ounces agave; salt (optional)
Directions: Muddle limes, cucumbers, peppers, and salt. Combine 1/4 cup of cucumber mixture with remaining ingredients in cocktail shaker. Add ice and shake vigorously for 60 seconds. Chill for 2 to 3 hours (optional). Strain liquid into an ice-filled glass rimmed with salt. Use additional peppers or cucumbers as garnish.
Garden Fresh Drinkables
Adding vegetables and herbs make beverages more beautiful and add delicious and delicate flavor.
Directions: Infuse a pitcher of water with the following flavor combos: Cucumber and Mint; Watermelon and Basil; Strawberry and Basil; or kick up your lemonade with a sprig of Thyme or Lavender.
Dill Pickle Spears
These are a snap to make! You can double the recipe if you have plenty of cucumbers.
Ingredients: 12 pickling cucumbers; 1 large clove garlic; 6 sprigs fresh leaf dill; 4 cups water; 1/4 cup white vinegar; 1/8 cup kosher salt; 1 teaspoon whole pickling spices
Directions: Clean the pickling cucumbers and cut into quarters lengthwise. Place in a glass jar; add the garlic and fresh leaf dill. Make brine by bringing to a boil the water, white vinegar, kosher salt, and pickling spices. Pour brine over cucumbers, filling jar 1 inch above the top of the spears. Cover and refrigerate. Ready to eat after 1 week, and will continue to pickle slightly as they sit.
These quick, easy, and eye-catching tarts showcase a number of garden vegetables and will leave your guests asking for seconds!
Ingredients: 1-2 cups Cherry Punch (or similar) tomatoes, 1 cup arugula; 2 1/2 cups flour; 1 cup butter; 5 tablespoons ice water; 2 cups goat cheese; 1 cup chives; 1 whole lemon for the zest; 1 teaspoon salt; 4 tablespoons cream; 1/4 shallot brunoise; 3 teaspoons chopped garlic; 2 tablespoon picked thyme; 1/4 cup honey; 1/4 cup finely chopped parsley; 1 1/2 cups red wine vinaigrette; 2 1/2 cups grape seed oil.
Directions: To make the brisses, place the flour and butter in a robocoup until chopped together, then add in the water until the dough comes together. Knead once to bring together and then place in the fridge to rest for 1 hour. For the goat cream, place goat cheese, chives, lemon zest, salt, and cream in the globe mixer with a paddle and mix evenly. Lastly, for the honey-thyme vinegar, mix together shallot brunoise, chopped garlic, thyme, honey, chopped parsley, red wine vinaigrette, and grape seed oil until there is no separation of ingredients. Then, after your brisses have set, spread the goat cheese and add honey thyme vinegar. Top with sliced or cubed tomatoes and greens.
Patio Baby Baba Ganoush
Roasted garden fresh eggplants give soft and smoky flavor to this dish.
Ingredients: 2 large or 6-8 baby eggplants; 5 garlic cloves, smashed; 1/2 lemon, juiced; 1 1/2 tablespoons tahini sauce; 1 tablespoon olive oil; 1 teaspoon salt; 1/2 teaspoon sumac (optional as a garnish); 1/2 jalapeno chopped and seeded (optional)
Directions: Preheat oven to 400 degrees. Cut slits throughout the eggplant. Grill for approximately 15 to 20 minutes or until eggplants blacken and blister. Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes. Let cool; peel and discard skin. Place eggplant flesh and ingredients into food processor or mash with a fork into a paste. Drizzle with olive oil and top with sumac or parsley for color. Serve with pita bread, crackers, or other garden fresh vegetables.
For more recipes, along with tips and inspirational tools, visit burpeehomegardens.com. There visitors can find a link to the Burpee Garden Coach Mobile Web App, Garden Fresh Gardening Guide, along with a retail garden-center directory detailing where to purchase Burpee plants.
Source: Burpee, burpeehomegardens.com