By their nature, summer squash plants are prolific—just a few can inundate a home gardener with a big harvest in no time at all. Chef John Patterson created this delicious no-cook summer appetizer in response to the garden abundance.

Take the flavors of Chef John’s recipe and apply it to what you pulled from your garden beds or came in your recent CSA (it’s a guide, not a rulebook).

Chef John Patterson offers up a recipe using kohlrabi: a crunchy, bright slaw!

This popular side dish created by Executive Chef John Patterson is a fresh addition to any summer meal. Find it on our online store as a rotating option, or make it for yourself!

Because we see them at farmers’ markets, most of us know garlic scapes shouldn't be relegated to the compost pile. But what most of us don’t know is how to use them in the kitchen.

A favorite recipe from our Farm to School cookbook, New School Cuisine, scaled down for a family-sized portion.

Spoonful Herbals wants you to get outside and make food from the land well before your basil grows in.

Throughout the years in our Farm to School work, favorite recipes have risen to the top, including this flexible breakfast or snack by Chef Jim McCarthy.

While many pumpkins are carved into jack o’lanterns for trick or treating, many remain intact. It is easy to forget that these squash are edible, and a great way to engage children in cooking after the holiday.