a typical taste of the Mediterranean cuisine, oregano aka wild marjoram
close

a typical taste of the Mediterranean cuisine, oregano aka wild marjoram more

Yes, the Goji Berry plant produces thorns, but when considering that it is easy to grow, has pretty flowers, is self-fertile, grows in both cold and hot climates, tastes great and has the highest concentration of antioxidants of any fruit, the Goji plant is the perfect plant for patio or garden. These are year old fruiting size plant that will produce next year
close

Yes, the Goji Berry plant produces thorns, but when considering that it is easy to grow, has pretty flowers, is ... more

Real homemade almost like grandma used to make, just with less sugar. of course made with organic plums from my garden
close

Real homemade almost like grandma used to make, just with less sugar. of course made with organic plums from my ... more

yes, pumpkins do belong in the fruit section, botanically they are berries. Mine are 3rd generation offspring of a Kentucky Field Pumpkin with moist, light orange, soft flesh, between 9 and 25lb, hence no fix price, you pick the one you like when you pick up for $1 a pound
close

yes, pumpkins do belong in the fruit section, botanically they are berries. Mine are 3rd generation offspring of a Kentucky ... more

a chunk of Kentucky Field Pumpkin with moist, light orange, soft flesh, cleaned of seed, skin on, for those who do not want to deal with a whole pumpkin
close

a chunk of Kentucky Field Pumpkin with moist, light orange, soft flesh, cleaned of seed, skin on, for those who ... more

Real homemade almost like grandma used to make, just with less sugar. All my jams'n'jellies are made with fruit from my garden. The difference between jam, jelly and marmalade? jelly is made from juice, so it is smooth almost clear with no fruit pieces, jam is made from pulp or crushed fruit, it is creamier, yet may contain small pieces, marmalade usually contains pieces of fruit.
close

Real homemade almost like grandma used to make, just with less sugar. All my jams'n'jellies are made with fruit from ... more

Real homemade jam, made of raspberries from my berry patch, this jam does contain some of the raspberries' seed
close

Real homemade jam, made of raspberries from my berry patch, this jam does contain some of the raspberries' seed more

real home made jelly with organically grown Heritage raspberries from my garden
close

real home made jelly with organically grown Heritage raspberries from my garden more

rosemary from my garden, dehydrated 200 steps from where it grew, coarsely ground
close

rosemary from my garden, dehydrated 200 steps from where it grew, coarsely ground more

Very spicy pepper, yet with a fresh fruity taste, this variety is named after a Pakistani friend who can take a lot of heat.
close

Very spicy pepper, yet with a fresh fruity taste, this variety is named after a Pakistani friend who can take ... more

red and green serrano peppers, medium-sized chili peppers that pack quite some heat, for comparison: jalapenos are 3.000 to 5.000 on the scoville scale, serrano 10.000-12.000
close

red and green serrano peppers, medium-sized chili peppers that pack quite some heat, for comparison: jalapenos are 3.000 to 5.000 ... more

while sorrel it looks like any old lettuce, it is tangy and bright with a sour lemony zing, it adds a nice layer of flavor to many dishes, not only lettuces
close

while sorrel it looks like any old lettuce, it is tangy and bright with a sour lemony zing, it adds ... more

the traditional oregano flavor, but with greater pungency, blends the original oregano traits of oregano with the heat of a mild chile pepper, still great for typical taste of the Mediterranean cuisine, yet a great addition to Mexican dishes
close

the traditional oregano flavor, but with greater pungency, blends the original oregano traits of oregano with the heat of a ... more

homegrown tomatoes and spicy peppers in one versatile mix, just add to soups, stir fries, sauces instead of tomato paste to thicken and spice 'em up
close

homegrown tomatoes and spicy peppers in one versatile mix, just add to soups, stir fries, sauces instead of tomato paste ... more

fresh, young spinach leaves

spinach from my garden, dehydrated 250 feet from where it grew and ground to powder a cup packed with fresh spinach yields about 1 TBSP of powder for some ideas on how to use, please check out "green powders" in the recipe section
close

spinach from my garden, dehydrated 250 feet from where it grew and ground to powder a cup packed with fresh ... more

onion greens or spring onion, tender greens of onion, harvested in the season before the bulb is fully formed.
close

onion greens or spring onion, tender greens of onion, harvested in the season before the bulb is fully formed. more

stinging nettle is an important medicinal herb with culinary uses. mama used to serve nettle lasagna quite frequently and grandma would 'torture' us with nettle tea. https://www.medicalnewstoday.com/articles/325244#how-to-use
close

stinging nettle is an important medicinal herb with culinary uses. mama used to serve nettle lasagna quite frequently and grandma ... more

Sunchokes are thin-skinned, knobby, and resemble the look of ginger. The tubers have a light-beige to tan colored skin, with a crisp and juicy, ivory flesh. Raw Sunchokes have a texture similar to water chestnuts and a sweet, nutty flavor. The inulin-rich Sunchokes contain no other type of carbohydrate, which is perhaps why some call it “the potato of diabetics.” Sunchokes can be used in place of potatoes in any recipe, though they have more moisture and no starch, so cooking times can differ. The knobby tuber is said to be best when roasted, though it can be served raw in salads, baked like fries, boiled and mashed or pureed into a soup. Serve raw sliced Sunchokes in a crudité with creamy or oily dips. To remove the thin skin, scrub the choke beneath running water and use a peeler or the edge of a spoon to remove skin around larger knobby areas. Sunchokes will keep in the refrigerator for up to a month if wrapped in plastic. https://specialtyproduce.com/produce/sunchokes_2023.php bushed off, not washed
close

Sunchokes are thin-skinned, knobby, and resemble the look of ginger. The tubers have a light-beige to tan colored skin, with ... more

homegrown cocktail or cherry tomatoes, cut in half and dehydrated, they are like sheer tomato taste on steroids, a tomato punch for salads, pastas and countless other dishes where you desire an intense tomato flavor, there is always a jar of sundried tomatoes in extra virgin olive oil in my fridge
close

homegrown cocktail or cherry tomatoes, cut in half and dehydrated, they are like sheer tomato taste on steroids, a tomato ... more

my mom’s favorites of all my dehydrates: suppengemuese she puts this powder in everything she would use veggie broth in, like bread dumplings, Gulasch, stir fries, … or plain water to make veggie broth at home ‘Suppengemüse’ is a common item you get in every supermarket as a mix of fresh vegetables, containing a piece of celeriac, celery, lovage or parsley, a piece of leeks or onion greens, and always a carrot, tied together with thread into a bundle
close

my mom’s favorites of all my dehydrates: suppengemuese she puts this powder in everything she would use veggie broth in, ... more

sweet basil from my garden, dehydrated 200 steps from where it grew, powdered

Called “Bright Lights,” this variety of Swiss chard is as pretty as it is tasty. You can use the entire leaf, the green leafy part and the stems. The stems take a little longer to cook than the leaves, but the whole thing is edible, and delicious, a little bit sweet in the stems (which have a slightly celery-like flavor), and a little bit bitter in the leaves. Swiss chard can be steamed, sautéed used in soups, stews, casseroles or frittatas and quiches. Young leaves can be eaten raw in salads.
close

Called “Bright Lights,” this variety of Swiss chard is as pretty as it is tasty. You can use the entire ... more

While a lot of people try to extinguish wild onions in their lawn I cherish, pamper and harvest them. Wild onions usually have only very small bulbs, their greens are spicier than culinary onion greens, when dehydrated, they develop a sweet, caramely note. My mother puts wild onion powder in a salt shaker and uses it instead of fresh cut onion.
close

While a lot of people try to extinguish wild onions in their lawn I cherish, pamper and harvest them. Wild ... more