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Garden Turkey Burgers

Ripe tomatoes, crispy lettuce, and sweet pickle relish are the perfect toppings for these simple but flavorful Garden Turkey Burgers. Fresh chives among other tasty garden herbs give them that delicious summertime flavor.

Fall is quickly approaching so I am making a point to enjoy every last flavor of summer. I’m not quite ready to start fall cooking until my garden gives me the cue! There are still sun-warmed juicy tomatoes to pick, fresh herbs to cook with, and veggies to toss into salads.

Ripe tomatoes, crispy lettuce, and sweet pickle relish are the perfect toppings for these simple but flavorful Garden Turkey Burgers. Fresh chives among other tasty garden herbs give them that delicious summertime flavor. Roasted herbed potatoes and fresh salad make the perfect complements to these burgers. A wonderful meal for your upcoming Labor Day weekend menu!

Garden Turkey Burgers

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4

Garden Turkey Burgers

Ingredients

  • 1 pound organic ground turkey
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons chopped fresh chives, or 2 small sliced green onions
  • 1 minced garlic clove
  • 1/4 teaspoon ground black pepper
  • 1/2 cup organic whole wheat dry breadcrumbs
  • 1 pastured egg
  • 1 teaspoon organic worcestershire sauce

Instructions

  1. Mix together all ingredients except for turkey in a large bowl.
  2. Using your hands, mix in the ground turkey.
  3. Form four burger patties, 1/4" to 1/2" thick.
  4. Grill until meat reaches 170 degrees F.
  5. Serve on whole wheat buns with your favorite garden toppings.
http://www.dailypea.com/garden-turkey-burgers-2

Beet and Ginger Smoothie

Not only are beets super easy to grow, they also bring amazing flavor to the table along with tons of health benefits. Their versatility shouldn’t be underestimated, either! Roasting is one of the most popular ways to prepare them, but have you ever tried them in a smoothie?

I have a new appreciation for beets after the first season I grew them in our garden. Not only are beets super easy to grow, they also bring amazing flavor to the table along with tons of health benefits. Their versatility shouldn’t be underestimated, either! Roasting is one of the most popular ways to prepare them, but have you ever tried them in a smoothie? Delicious flavor set aside, beet smoothies can give your body a boost in eliminating toxins. My nutrient-dense Ginger Beet Detox Smoothie has 6 powerful cleansing ingredients. It’s a smoothie that I enjoy regularly to help strengthen my body and protect it from everyday environmental toxins.

  • Beets have been shown to protect the liver from toxins. Betalain is a compound in beets that has been known to help reduce affects of gamma radiation.
  • Leafy greens such as spinach contain chlorophyll, which boosts the digestive tract to eliminate toxins. The fiber contained in the greens helps cleanse the colon.
  • Ginger helps to boost the metabolism, which in turn helps the body flush out toxins.
  • Strawberries have certain antioxidants which help fight carcinogens and also have anti-aging properties.
  • Apples contain pectin which is a type of fiber that can aid the body in removing food preservatives and metals.
  • Bananas aid in digestion and help balance friendly bacteria in the gut.

If you normally don’t enjoy beets, this recipe is a great way to introduce them into your regular diet.

Beet and Ginger Smoothie

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 1

Beet and Ginger Smoothie

Ingredients

  • ½ cup organic beet juice
  • 1 teaspoon organic ginger root, minced
  • 1 cup organic baby spinach
  • 1 cup organic strawberries
  • 1 organic apple, cored and cut into pieces
  • Half of an organic banana
  • 6 ice cubes

Instructions

  1. Add all ingredients to a food processor or blender and process until consistency is smooth.
  2. Pour into a chilled glass and enjoy!

Notes

if a juicer isn’t available to you, organic beet juice can be found at your local health food store.

http://www.dailypea.com/ginger-beet-detox-smoothie

Book Review: 37th Edition of the Ball Blue Book

The Ball Blue Book is a staple in the kitchen for anyone who cans; newbies and experienced home canners alike.

Wow, it is hard to believe that the last new blog post I published on Daily Pea was last Halloween. Time sure does fly by when you have two little ones, a household, work, a garden and a yard to take care of! Life has been busy but I have missed blogging. I have had many things resting in the back of my brain that I can’t wait to write about. Here is my first post to get things rolling again.

I was happy when I was asked to review the 37th edition Ball Blue Book, since we are harvesting lots of organic goodies from the garden as we speak! The first edition of this book was called The Correct Method of Preserving Fruit and was published in 1909. The first edition called the Ball Blue Book was published in 1915. Over the years it has evolved into a beautiful, full-color, must-have canning guide and recipe book. The 2015 edition is 200 pages long and includes more than 500 recipes (75 brand new ones!)

The Ball Blue Book is a staple in the kitchen for anyone who cans; newbies and experienced home canners alike.

The Ball Blue Book is a staple in the kitchen for anyone who cans; newbies and experienced home canners alike. It’s a reference book in which you can quickly find scientific facts, tips, easy-to-follow instructions and recipe inspiration. From freezing to the boiling-water method to the pressure canner method, this valuable resource has you covered.

The Ball Blue Book is a staple in the kitchen for anyone who cans; newbies and experienced home canners alike.

The recipes in the Ball Blue Book are organized by style (whole fruit, jams, jellies, pickles, etc.) If you are ever wondering about new ways to use your preserved garden harvest, open these pages for inspiration! There are delicious meal recipes as well. I recently harvested lots of basil from my garden and used the pesto recipe from page 152.

The recipes in the Ball Blue Book are organized by style (whole fruit, jams, jellies, pickles, etc.) If you are ever wondering about new ways to use your preserved garden harvest, open these pages for inspiration!

Between my mother and I, we own a few editions of the Ball Blue Book. It’s especially meaningful for me because my grandmother canned for years and used the Ball Blue Book in her kitchen. Last summer I posted her recipe for Old Fashioned Bread & Butter Pickles.

If you don’t yet have the 37th edition of the Ball Blue Book, I would highly recommend picking it up ASAP! In my opinion, it is a canning essential.

If you don’t yet have the 37th edition Ball Blue Book, I would highly recommend picking it up ASAP! In my opinion, it is a canning essential.

Disclosure: Jarden Home Brands (parent company of Ball Canning) sent me a copy of the Ball Blue Book to review. All opinions expressed are entirely my own. 

Sausage Pizza Bake

When I plan my meals out for the week, I usually include at least a few super-simple recipes for busy nights. My Sausage Pizza Bake recipe is one of my go-tos.

When you have a million things going on, the last thing you’re able to do is spend hours in the kitchen cooking, even if you want to. However, you crave a homemade meal that’s nourishing for yourself and for your family. I can relate!

When I plan my meals out for the week, I usually include at least a few super-simple recipes for busy nights. My Sausage Pizza Bake recipe is one of my go-tos. It’s one that you can make a night ahead and refrigerate until you’re ready to put it in the oven.

When you first saw the name of this recipe, was the thing that came to mind a store-bought packaged meal, like Hamburger Helper? This is the real food version: no GMOs, preservatives, or additives like MSG.

Organic pastured pork, fresh organic peppers and mushrooms, and homemade tomato sauce are a few of the nutritious ingredients that set this Sausage Pizza Bake far apart from the store-bought versions.

Sausage Pizza Bake

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Serving Size: 6

Sausage Pizza Bake

Ingredients

  • 1 tablespoon organic olive oil
  • 2 cloves garlic, minced
  • 1 organic green bell pepper
  • 1 medium onion
  • 1 cup organic mushrooms, sliced
  • 1/2 teaspoon dried organic basil
  • 1/2 teaspoon dried organic oregano
  • 1 pound organic ground pork sausage (preferably pastured pork)
  • 4 cups organic pizza or pasta sauce (I make large batches of my homemade sauce and freeze for future use in recipes such as this one)
  • 1/2 pound cooked organic whole wheat penne pasta
  • 2 cups grated organic mozzarella cheese
  • 1/2 cup grated organic Parmesan cheese

Instructions

  1. Preheat oven to 350 degrees.
  2. Cook pasta.
  3. While pasta is cooking, sauté garlic, bell pepper and onion in the olive oil over medium-high heat in a large saucepan, for about 3 minutes. Add mushrooms and sauté for a few minutes longer, until tender and lightly browned.
  4. Stir in the dried herbs.
  5. Add the ground sausage and cook until the meat browns and there is no pink.
  6. Drain excess liquid and grease from the pan if desired.
  7. Stir in tomato sauce and bring to a simmer. Allow to simmer for about 10 minutes.
  8. Add cooked penne pasta.
  9. Grease a 9 x 13-inch baking dish.
  10. Spread half of the sausage pizza mixture into the dish, then sprinkle with 1 cup of the mozzarella cheese and 1/4 of the parmesan.
  11. Spread the remaining sausage pizza mixture into the dish and top with the remaining cup of mozzarella and 1/4 cup of parmesan.
  12. Bake for around 20 minutes, until cheeses are slightly golden brown.
  13. Cool for 5-10 minutes before serving.
http://www.dailypea.com/sausage-pizza-bake

Oven-Dried Apple Chips {Seasoned 5 Different Ways}

One of my favorite ways to use a bushel of apples is to make apple chips. Actually, you can make apple chips with just a few apples, and it's really easy to do!

One thing that is so wonderful about fall is the food that transitions us between summer and winter. It’s tough to let go of the warm gardening months and fresh fruits and veggies of summer, but the comforting foods of fall make the colder months easier to welcome. Apples are the first thing that come to my mind when fall approaches! There are so many ways to enjoy them while they’re in season.

One of my favorite ways to use a bushel of apples is to make apple chips. Actually, you can make apple chips with just a few apples, and it’s really easy to do! Check out my latest post at Scratch Mommy that shows how to make oven-dried apple chips, along with the 5 fabulous ways to season them.

Countryside Peach Bars

CountrysidePeachBars copy

There’s not much that can compete with the fresh flavors of summer, except for recipes that will have you reminiscing when that season has come and gone. By preserving summertime fruits and veggies, you can enjoy them throughout the colder months. That’s what we did with the organic peaches that we stocked up on from the farmer’s market. I’ll tell you that having sliced frozen peaches on hand makes recipes quick and easy! One of my favorite ways to use frozen peaches during the fall is to bake with them. You’re not going to want to miss my mouthwatering Countryside Peach Bars recipe over at Scratch Mommy! I also included some tips on freezing peaches.

Garden Potato Salad

I think you're going to love this recipe if your favorite potato salad is the rich, creamy kind. The creaminess is made with greek yogurt, which makes it a bit lighter than traditional recipes.

Fall is approaching quickly. Where did the time go? Before the crisp air sets in, it’s time to savor the tastes of the summer garden while they last! To me, potato salad is one of those quintessential summertime dishes that I can’t imagine a picnic without. I’m planning on making my favorite potato salad tomorrow with the last of our potato harvest. Add garlic, dill and chives to the mix and there’s seriously nothing better than those fresh flavors!

If you’re looking for a healthier potato salad recipe to enjoy this holiday weekend, you’ve come to the right place! I think you’re going to love this recipe if your favorite potato salad is the rich, creamy kind. The creaminess is made with greek yogurt, which makes it a bit lighter than traditional recipes. This recipe is easy to make and is even more flavorful if made ahead and refrigerated overnight.

Garden Potato Salad

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Serving Size: 8

Garden Potato Salad

Ingredients

  • 2 pounds of red potatoes, cut into cubes (I've used a mix of red a purple potatoes before, which was fabulous!)
  • 2 garlic cloves, minced
  • 1 tablespoon organic mayonnaise
  • 2 tablespoons organic greek yogurt
  • 1 tablespoon organic dijon mustard
  • 2 tablespoons vinegar
  • 1/2 teaspoon fresh ground black pepper
  • 1 tablespoon plus 1/2 teaspoon salt (we use this kind)
  • 1/4 cup fresh chives, chopped
  • 1 teaspoon fresh parsley, chopped
  • 1 teaspoon fresh dill, chopped

Instructions

  1. Add 1 tablespoon of salt to a large pot of water over medium-high heat. Add potatoes and garlic and bring water to a boil. Cook for 10 to 15 minutes, or until fork tender.
  2. While potatoes are cooking, combine remaining ingredients in a large glass or ceramic mixing bowl.
  3. Drain potatoes and allow to cool until warm to the touch.
  4. Add potatoes to dressing mixture and gently stir until potatoes are thoroughly coated.
  5. Refrigerate overnight for best flavor.
http://www.dailypea.com/garden-potato-salad

Creamy Basil Pesto Sauce

One of my favorite recipes is this easy, creamy basil pesto sauce. It takes minutes to make a nourishing meal with it that hits the spot when you're tired from a busy day. I guess you could say it's a healthier comfort food!

Has your herb garden given you a bumper crop of delicious fresh herbs this summer? If it’s still growing strong and you have more fresh herbs than you can eat at once, one great way to preserve them other than drying is making pesto. I make big batches of it with my basil and parsley from the garden and freeze it in 1/4-cup servings in jelly jars. It lasts 3 to 6 months in the freezer, so it’s wonderful to have on hand for those busy weeknights when you need a really quick dinner.

Pesto is so versatile that there are endless ways to prepare healthy, flavorful meals with it. There's nothing like that garden fresh flavor no matter what time of year it is.

Pesto is so versatile that there are endless ways to prepare healthy, flavorful meals with it. There’s nothing like that garden fresh flavor no matter what time of year it is! One of my favorite recipes is this easy, creamy basil pesto sauce. It takes minutes to make a nourishing meal with it that hits the spot when you’re tired from a busy day. I guess you could say it’s a healthier comfort food! I like to serve it over pasta tossed with sautéed broccoli and mushrooms.

Creamy Garden Basil Pesto Sauce

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Serving Size: 6

Creamy Garden Basil Pesto Sauce

Ingredients

  • 12 to 16 oz. organic tortellini (or your favorite type of pasta)
  • 1/4 cup pesto (my homemade recipe is here)
  • 3/4 cup organic milk
  • 5 tablespoons organic butter (preferably grass-fed)
  • 1 tablespoon organic whole wheat flour
  • 1/4 cup fresh grated organic parmesan cheese
  • Your favorite sautéed veggies (broccoli and mushrooms are delicious with this sauce)

Instructions

  1. Cook pasta according to package instructions.
  2. Add milk and butter to a small saucepan. Bring to a simmer and whisk in flour. Keep whisking until the sauce thickens.
  3. Stir in pesto and parmesan cheese.
  4. Pour sauce over pasta and gently stir until pasta is coated. Toss in veggies, if using.
http://www.dailypea.com/creamy-basil-pesto-sauce

How to Can Diced or Crushed Tomatoes

These homemade diced or crushed tomatoes are extra-wonderful in chili, soups, pasta dishes, and pretty much any recipe that calls for them, really! Words can't describe how much better homemade canned tomatoes taste than store-bought ones.

We planted plenty of extra tomato plants this year with high hopes of having a bumper crop to can. We’re excited to have a pretty good harvest, even though we didn’t have quite as much luck as we did with cucumbers (we ended up with quite a few beautiful jars of bread and butter pickles and pickle relish!) Between our garden and our local farm who has so kindly given us extra canning tomatoes in our weekly CSA share, we’ve been canning enough jars of diced tomatoes to last through the winter.

CanningTomatoes

All it takes is about 12 pounds of tomatoes to make 6 pint jars of diced or crushed tomatoes. If you don’t have enough tomatoes in your garden to can, we would suggest checking with local farmers at your farmer’s market because often times they will sell bulk amounts of tomatoes at a discounted price. The best tomatoes for making canned diced or crushed tomatoes are very meaty and flavorful. A few examples to mention are Opalka, Classica and La Roma. As you can see, our organically grown tomatoes have imperfections on the skin. The tomatoes are perfectly fine, and when the skin comes off, you can’t tell that there were blemishes. It’s important, however, to remove any rotted darkened areas from the meat of the tomatoes before canning them.

Since tomatoes ripen all at once, canning needs to be done pretty quickly. I’m not going to sugarcoat…it’s a lot of work to do a large amount of jars, but it’s incredibly worth it to open up that summer goodness in the middle of the winter! Homemade canned tomatoes are so much healthier than store-bought because you can make sure they don’t contain any additives, and the glass jars are also safer than cans because they don’t leach chemicals. (Ball® Brand now makes BPA-free lids for their jars.)

This is the tried and true water bath method of canning diced or crushed tomatoes. The preparation takes a little bit of time, but grab a couple of friends and some good snacks and wine, and I promise you’ll have a blast canning your tomatoes and making memories!

This is the way my grandmother always used to can her tomatoes, and also the way my mom has taught me. There’s an extra ingredient to increase the richness of the diced tomatoes. These homemade diced or crushed tomatoes are extra-wonderful in chili, soups, pasta dishes, and pretty much any recipe that calls for them, really! Words can’t describe how much better homemade canned tomatoes taste than store-bought ones.

If you’re new to the water bath canning method, here’s a list of the canning supplies you’ll need:

Are you canning tomatoes this year? How many jars would you like to make for the winter?

How to Can Diced or Crushed Tomatoes

Prep Time: 1 hour, 30 minutes

Cook Time: 60 minutes

Total Time: 2 hours, 30 minutes

Yield: 6 pint jars

How to Can Diced or Crushed Tomatoes

Ingredients

  • 12 pounds of organic tomatoes, peeled
  • 6 tablespoons organic lemon juice
  • 2 cups organic tomato juice (optional)

Instructions

  1. Wash and dry 6 canning jars.
  2. Preheat oven to 225 degrees F. Place jars on a baking sheet and bake in oven for at least 20 minutes to sterilize.
  3. Fill a small saucepan with water and add jar lids and rings. Place on the stovetop over low to medium heat and bring water to 180 degrees F. A candy thermometer works best to watch the temperature.
  4. To peel the tomatoes by blanching, first cut an "x" on the bottom of each tomato.
  5. Place tomatoes in a large pot of boiling water for 45 seconds. Promptly remove tomatoes from boiling water and add to a large bowl of ice water. Let stand in ice water for 3 minutes. Remove from water and place tomatoes on a clean surface.
  6. After blanching, the tomato skins will come right off when you peel them by hand.
  7. Dice the tomatoes into 1/2" to 1" pieces. Cut off any discolored/rotted spots. Add the pieces to a colander and squeeze some of the liquid out.
  8. Add tomatoes to a large stock pot and bring to a simmer. Add tomato juice if using. Simmer for at least 15 minutes. The longer the tomatoes simmer, the thicker the consistency. Note: For a more crushed tomato consistency, use a wooden spoon to gently crush the tomatoes while they are simmering.
  9. Remove jars from the oven and set on a towel. Add 1 tablespoon of lemon juice to each jar. Ladle the tomatoes into the jars, leaving a 1/2" space at the top.
  10. Slide a flat spatula around the edges of the filled jars to remove air bubbles.
  11. Using a damp washcloth, thoroughly wipe the tops of the jars clean (this helps the lids seal.)
  12. Using a magnetic lid lifter, lift lids and rings one by one out of the saucepan of water. Set lids on top of jars and finger-tighten rings (do not over-tighten or lids will not seal properly.)
  13. Add jars to the water bath rack and lower into the boiling water. There should be about 1" of water covering the jars. If there is too much, remove some with a ladle. Cover with lid.
  14. Process for 40 minutes, then lift jars out using tongs. Set them on a clean towel to cool. Lids will be slightly concave (curving down in the center) when they are sealed.
http://www.dailypea.com/can-diced-crushed-tomatoes

Garden Herb, Spinach and Goat Cheese Stuffed Tomatoes

You'll really experience the garden-fresh flavors of summer when you taste these garden herb and goat cheese stuffed tomatoes. These are the flavors to savor during the few precious tomato-harvesting weeks of the season!

Every year I savor the precious month during the summer when we can eat juicy, sun-warmed tomatoes right off the vine. We’ll enjoy that quintessential flavor in the wintertime when we cook with our garden tomatoes that we canned, but nothing quite beats perfectly ripened, fresh tomatoes! The type of tomato that has been most plentiful in our garden this year is the Siberia. It’s 2-3″ in diameter and has a delicious, deep flavor. These tomatoes taste amazing in salads and sandwiches, but my favorite way to prepare them is making them into little bite-sized appetizers.

You'll really experience the garden-fresh flavors of summer when you taste these garden herb and goat cheese stuffed tomatoes. These are the flavors to savor during the few precious tomato-harvesting weeks of the season!

You’ll really experience the garden-fresh flavors of summer when you taste these garden herb and goat cheese stuffed tomatoes. These are the flavors to savor during the few precious tomato-harvesting weeks of the season!

Garden Herb and Goat Cheese Stuffed Tomatoes

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 12

Garden Herb and Goat Cheese Stuffed Tomatoes

Ingredients

  • 12 organic tomatoes (around 2-4" in diameter)
  • 2 tablespoons organic olive oil
  • 2 organic garlic cloves, minced
  • 1 shallot, finely chopped
  • 1 1/2 cups organic spinach, coarsely chopped
  • 1/2 cup organic goat cheese, crumbled
  • 1/2 cup organic whole wheat breadcrumbs
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons fresh basil leaves, coarsely chopped
  • 2 tablespoons fresh parsley leaves, coarsely chopped
  • 2 tablespoons tomato juice (reserved after scooping out the tomatoes)

Instructions

  1. Preheat oven to 375 degrees F.
  2. Wash and dry tomatoes, then slice tops off and carefully scoop out just enough flesh to make room for stuffing. Reserve 2 tablespoons of the juice. (A grapefruit spoon works great for the scooping.)
  3. In a large mixing bowl, combine goat cheese, breadcrumbs, black pepper, herbs and tomato juice.
  4. Heat olive oil over low to medium heat. Sauté garlic until just fragrant, then add shallots. When the shallots are barely tender, add the spinach and sauté until wilted.
  5. Add the sautéed mixture to the goat cheese mixture and combine well. Spoon into each tomato.
  6. Place stuffed tomatoes on a baking sheet lined with parchment paper, or I use a baking dish with sides to help keep the tomatoes upright.
  7. Sprinkle stuffed tomatoes with grated parmesan cheese.
  8. Bake for 15 to 20 minutes, until thoroughly heated through.
http://www.dailypea.com/garden-herb-spinach-goat-cheese-stuffed-tomatoes