Plant Your Plate

Plant Your Plate

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Get garden-to-table tips and inspiration for growing your own food and delicious recipes for using up your harvest, from the food and nutrition experts at EatingWell. Plus, find edible gardening advice and garden plans from our friends at Better Homes & Gardens.
 
 

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From garden to the table, get tips and inspiration for growing your own food and delicious recipes for using up your harvest, from the food and nutrition experts at EatingWell. We've also partnered with our friends at Better Homes & Gardens to bring you edible gardening advice and garden plans.
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Make Your Own Herbal Tea Blends

Photos: AJ Ragasa (Glasswing)

One of the easiest ways to incorporate more homegrown edibles into your daily diet is to add herbs. We often remember to cook with herbs, but tend to forget that using them in a beverage can be just as rewarding. Besides having amazing scents, herbs have medicinal properties that are sometimes amplified with the addition of hot water.

The Best Way to Preserve Hot Peppers

Shown: Varieties of sweet and hot peppers.

Hot peppers are great to have on hand, but if you've ever grown them yourself, you may have found that too much of a good thing can be a bit of a problem. What do you do with tons of hot peppers when you can only enjoy a few at a time? Well, I'm here to tell you: this is a good problem to have. Hot peppers are easy to preserve and enjoy long after the peak growing season is past. Check out my favorite ways to preserve and enjoy hot peppers below.

Secrets to Perfect Homemade Tomato Sauce (with No Added Sugar)

Many store-bought tomato sauces have heaps of added sugar to tame the natural acidity of tomatoes. Plus, they're usually loaded with sodium. But if you can turn on an oven, you can make a healthy sauce from scratch. And it tastes really good, too.

Any type of tomatoes will work. Romas are our favorite. Their mild-sweet flavor is consistent from season to season. Beefsteak tomatoes have more water, so you'll have to cook the sauce longer. And, depending on the variety, heirloom tomatoes can affect a sauce's color.

Pickling Parties Are the Best Kind of Party & Here's Why

I've always been a big partier, but at age 40 you won't find me doing keg stands. Instead, my last several gatherings have been in the name of food preservation. Sounds strange I know, but I'm a produce hoarder who preserves every fruit or vegetable I can stuff in a jar. It's a time-consuming hobby that goes a lot faster if you have lots of hands on deck. So to satisfy both my obsession with pickling and my love for entertaining, I throw pickling parties. At the end of it all, every­body goes home with jars of tangy jewels.

How to Turn Any Herb Into Pesto

Submitted by admin on Thu, 07/05/2018 - 11:37

I’ve been spending a lot of time with my freezer lately. This time of year, the berry farm is beckoning with its fruit-laden bushes, my garden is overflowing with vegetables and my herbs are growing much faster than I can eat them.

13 of the easiest herbs and vegetables to grow

With so much fresh food for the picking right now, I’ve been saving much of it in my freezer for less plentiful times (winter!).

How to freeze 16 summer fruits and vegetables

The Fastest Way to Cook Corn

Submitted by admin on Tue, 06/19/2018 - 10:50
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Garlic Butter Campfire Corn

These Veggie Crust Ideas Are the Best Healthy Base for Your Quiche

The delicious decadence of a perfectly flaky, crisp crust is undeniable—but if you're craving something a little more nutritious, we're here to tell you there's another option: a crust made mostly with vegetables. While its texture isn't the same as the classic version, a veggie crust can add irresistible flavor to quiche, and it allows you to skip over the time-consuming steps of chilling, rolling and crimping dough. And did we mention our version is gluten-free? Give it a try with these step-by-step instructions.

How to Throw a Backyard Seafood Boil Party

Since eating seafood like lobster, crab and peel-and-eat shrimp is both a deluxe food experience and a hands-on activity, it's great for a party—especially in the summer. Boiling up a large pot of shellfish with all the fixings of a classic low-country boil—potatoes, smoked sausage, Old Bay seasoning and plenty of melted butter for dipping—is one of the easiest ways to feed a crowd. The benefits are endless: