Food Gardening Network

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Food Gardening Magazine • October 2023

You can use them in pies, muffins, soups, and savory dishes. You can roast the seeds and enjoy them with a little sea salt, or go all out and add chili powder and garlic to them. You can store them for months and you can use them as decorations. You can even put candles in…  READ MORE right arrow
Bill Dugan

Food Gardening with Amanda

A few years ago, I was in line at the farmer’s market talking to a farmer about how great he must be feeling because it’s the “end of the season.” (Did I mention that I stink at small talk?) My new farmer friend gently schooled me explaining there really is no “end of season” for a farmer, no matter what time of year it is. As we finished up and I removed my foot from my mouth, he told me there was plenty I could do in my vegetable garden to get a jumpstart on my spring crops.  READ MORE right arrow
I have a vivid memory of standing on a stool next to my parents at a newspaper-lined table, hands covered in pumpkin guts as we carved them to get ready for Halloween. My job was to sift through the pulp separating the seeds so my father could roast them. But that’s not the only option! When carving a pumpkin you can choose to eat the pumpkin seeds or you can save them for your spring planting. Here’s how to do both. You really can have it all!  READ MORE right arrow
Pumpkins are for more than just carving and pies, you can make a number of dishes with them. And if you’re growing and tending to the little wildlings that are sugar pumpkins, then you deserve a bigger menu to choose from! That’s where this pumpkin grilled cheese comes in. Sugar pumpkins are your most traditional pumpkins for cooking, but you can also use Butternut Squash (aka Butternut Pumpkin) and Dumpling Squash (aka Dumpling Pumpkin) which are both sweet.  READ MORE right arrow
Pumpkins
Unlocking the secrets of storing pumpkins with guidelines for ensuring extended freshness and maximizing shelf life Pumpkins often find themselves overlooked in the vast world of garden produce. Although they're the centerpiece of Halloween and fall festivities, their versatility and deliciousness often go unnoticed. While many view pumpkins as merely decorative, we, the avid gardeners,…  READ MORE right arrow
This article was originally published in our sister publication, GreenPrints Magazine, under the title, “Our Great Giant Pumpkin.” It was written by Jan Canyon and was published originally in 2019, in GreenPrints Issue No. 119. I thought it was a perfect fit for our issue on pumpkins, and I hope you enjoy it! It all…  READ MORE right arrow

Gardening Guide Close-Ups

Pumpkins Gardening Guide
It's getting to be that time of year when you try to figure out how to use pumpkin, because your pumpkin patch is producing big time ... or you have lots of pumpkins left over from seasonal decorating. And you've probably seen enough pumpkin pie and pumpkin muffin recipes, so here are some fun and…  READ MORE right arrow
Winter Squash
It's the bane of every gardener who loves winter squash: Powdery mildew. If you grow winter squash, you've almost certainly seen it. Those broad, lush leaves begin to look like they're coated in a fine white powder. Then the mildew spreads like wildfire, and the leaves shrivel up and die, leaving your winter squash stunted,…  READ MORE right arrow
Beets are the best! Most vegetables are easy to love, but beets have a lot going for them. They're an easy-to-grow, fast-developing crop that belongs to the Chenopodiaceae family alongside Swiss chard. Even better, not only is the root edible, but so, too, are its leaves—providing you with a host of flavors to choose from! And…  READ MORE right arrow

Featured Recipes

20-Minute Spinach Chicken Parm
Adding spinach to this tried-and-true recipe is a no-brainer. Lightly breaded chicken breasts on top of spinach and covered with your favorite marinara with melted mozzarella makes for a flavorful and quick dinner.  READ MORE right arrow
Best-Ever Roasted Broccoli
In our house we can—and do—eat broccoli raw, steamed, and stir-fried on the regular. But roasting with garlic and olive oil, then tossing the broccoli with lemon and parmesan? Chef’s kiss! As it does with most vegetables, roasting caramelizes broccoli, intensifying and sweetening the flavor while retaining a…  READ MORE right arrow
6-Ingredient Cinnamon Rolls
Ahh, cinnamon rolls. Those wonderfully sweet little pastries from your favorite bakery are coming to your kitchen with this recipe. These are a favorite everywhere for some obvious reasons. That little bit of spice from the cinnamon mixed with sugar and in a delicious and decadent pastry is one of the true pleasures of life,…  READ MORE right arrow
Berry Almond Scones
I have to admit, I'm a bit of a scone snob. I've had my fair share of dry, crumbly scones that just fall apart when you try to take a bite. However, this recipe for Berry Almond Scones is different. They're moist and fluffy, with just the right…  READ MORE right arrow
Apple Cider Caramel Cocktail
There's something about apple cider that just makes it the perfect drink for winter. Maybe it's the way the sweet, crisp apples combine with the warm spices to create a delicious beverage that's perfect for warming up on a cold day. Or maybe it's because apple cider is…  READ MORE right arrow

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