The Seasonal Kitchen Recipe Library

Basked of freshly pulled shallots with the greens still on.

Onions Shallots Leeks

Carrots

Herbs

Strawberry rhubarb galette with almond crust.

Berries

Peach blueberry galette on a wooden board.

Peaches Plums Nectarines

A baked tomato pie with a slice cut out.

Grow It. Cook It. Preserve It.

I’ve been growing food in urban spaces for most of my adult life. On patios, in raised beds, in containers stacked against a south-facing wall, in every patch of sun, a city garden will give you.

Over the years, that practice has grown into a book, a series of masterclasses, and a social media community built around a single idea: that the food you grow yourself and the way you cook it are inseparable. One makes the other better.

Socials: Instagram, Facebook, YouTube and Pinterest!

I started growing food the way most people do: a few herb pots on a patio, because fresh basil from the garden costs less than a weekly supermarket bunch and tastes incomparably better.

But the garden has a way of expanding its own ambitions. The herbs became tomatoes. The tomatoes led to peppers, eggplant, cucumbers, and garlic. And then to the preservation question that every serious gardener eventually faces: what do you do when everything is ready at once?

Luay Ghafari holding a broccoli in a garden.

The Seasonal Kitchen Recipe Library is where those two things come together. Every seasonal recipe hub below is dedicated to a single crop (or family of crops). They cover a range of topics such as how to grow it, what to cook with it, and how to preserve it when the harvest is bigger than your kitchen can handle in a week. Because it will be. That’s the whole point!

Now, if you don’t grow a garden, that’s totally cool too! Think of this page as a market-to-table hub! You can still enjoy seasonal, local produce even if you don’t grow it yourself! All are welcome!