Like many, I had never heard of microgreens until a few years ago. And now our family is hooked. It’s so great having fresh, tasty greens in the heart of the winter - not to mention a little extra green to look at!

Fall has arrived and along with the hues of red, orange, and yellow adorning the trees, that means soup season. And how better to kick off soup season than with a mix of garden fresh veggies!

We had planned a year ago that 2020 would be the year to expand our garden, and it could not have come at a better time.

Nothing beats a garden fresh cucumber. It usually take several days before a cucumber finally makes it in the house - and this year is no exception.

If you’re like me, you grew up knowing only one use for rhubarb - strawberry rhubarb pie. With an overabundance of rhubarb most years, I have explored many other options for rhubarb to enjoy.

If you’re like me, you’ve had good intentions about composting, but never executed it PROPERLY - now we do with hot composting.

Brussel sprouts were one of those vegetables that many of us have had to sit at the table for seemingly hours before we would get excused as a child. Not anymore!

Although growing season is over, that doesn’t mean we still can’t enjoy yummy vegetables from the garden.

Enjoying fresh garden produce is “unbeetable”. After collecting several buckets of beets and beet greens, I share a little about this superfood.

Our family loves garden fresh produce. In fact, so much it became a “problem” with our children ruining their appetite for supper!