Georgia Garden Recipes

Candy apples are a delightful treat!
Cooking with fresh ingredients?
Georgia Garden shares recipes crafted from locally grown fruits and vegetables, including unique herb-infused meals and seasonal favorites.

Vidalia Onion Recipes

    Baked Vidalia Onion Bloom
  • Ingredients:
    • 1 large Vidalia onion
    • 1/4 cup olive oil
    • 1 tsp smoked paprika
    • 1/2 tsp garlic powder
    • 1/4 tsp salt
    • 1/4 tsp black pepper
    • Fresh parsley, chopped (for garnish)
    • Optional: 1/4 cup grated Parmesan for extra flavor
  • Instructions:
    • Preheat the oven to 400°F (200°C).
    • Cut the top of the onion off and peel the skin. Place the onion cut side down and carefully make several cuts around the onion from top to bottom, without cutting all the way through, to create "petals."
    • In a small bowl, mix the olive oil, smoked paprika, garlic powder, salt, and pepper. Brush this mixture over the onion, ensuring it gets between the petals.
    • Place the onion in a baking dish and cover with foil. Bake for 20 minutes, then remove the foil and bake an additional 10–15 minutes until the onion is tender and slightly crispy on the edges.
    • Garnish with fresh parsley and Parmesan if desired. Serve warm as a shareable appetizer or side.
    Vidalia Onion & Bacon Jam
  • Ingredients:
    • 4 large Vidalia onions, thinly sliced
    • 6 slices of bacon, chopped
    • 1/4 cup brown sugar
    • 1/4 cup balsamic vinegar
    • 1 tbsp maple syrup
    • 1/2 tsp salt
    • 1/4 tsp black pepper
  • Instructions:
    • In a large skillet, cook the bacon over medium heat until crispy. Remove bacon and set aside, leaving the drippings in the pan.
    • Add the sliced Vidalia onions to the skillet. Cook over medium-low heat, stirring occasionally, until onions are caramelized, about 20–25 minutes.
    • Add the bacon back to the skillet along with the brown sugar, balsamic vinegar, maple syrup, salt, and pepper. Cook for another 10–15 minutes until the mixture thickens and becomes jam-like.
    • Serve warm or store in a jar in the fridge for up to a week.
Both recipes bring out the Vidalia onion’s natural sweetness, creating crowd-pleasers you’ll want to make again and again!

Strawberry Recipes

    Strawberry Spinach Salad with Balsamic Vinaigrette
  • Ingredients:
    • 6 cups fresh baby spinach, washed and dried
    • 1 1/2 cups fresh strawberries, hulled and sliced
    • 1/2 cup feta cheese, crumbled
    • 1/4 cup red onion, thinly sliced
    • 1/2 cup candied pecans, chopped
  • Balsamic vinaigrette dressing:
    • 3 tablespoons balsamic vinegar
    • 1/4 cup extra-virgin olive oil
    • 1 tablespoon Dijon mustard
    • 1 tablespoon honey
    • Salt and pepper to taste
  • Instructions:
    • In a large bowl, combine the baby spinach, sliced strawberries, crumbled feta cheese, red onion, and candied pecans.
    • In a separate small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper to create the vinaigrette.
    • Drizzle the balsamic vinaigrette over the salad and toss gently to coat.
    • Serve the Strawberry Spinach Salad as a refreshing and vibrant side dish.
    Strawberry Yogurt Parfait
  • Ingredients:
    • 2 cups Greek yogurt
    • 1 cup fresh strawberries, hulled and sliced
    • 1/2 cup granola
    • 2 tablespoons honey
    • Fresh mint leaves for garnish (optional)
  • Instructions:
    • In serving glasses or bowls, layer Greek yogurt, sliced strawberries, and granola.
    • Repeat the layers until the glass or bowl is filled.
    • Drizzle honey over the top of the parfait.
    • Garnish with fresh mint leaves if desired.
    • Serve the Strawberry Yogurt Parfait as a delicious and nutritious breakfast or dessert option.
These recipes showcase the sweet and juicy flavor of fresh strawberries in a vibrant salad and a delightful yogurt parfait. Enjoy the freshness of strawberries in these delicious and easy-to-make dishes!
    Strawberry Balsamic Chicken
  • Ingredients:
    • 4 boneless, skinless chicken breasts
    • Salt and black pepper to taste
    • 1 cup fresh strawberries, hulled and sliced
    • 1/4 cup balsamic vinegar
    • 2 tablespoons honey
    • 2 tablespoons olive oil
    • 2 cloves garlic, minced
    • Fresh basil leaves for garnish
  • Instructions:
    • Season chicken breasts with salt and black pepper.
    • In a bowl, mix balsamic vinegar, honey, and minced garlic to create the marinade.
    • Place chicken breasts in a resealable plastic bag and pour half of the marinade over them. Marinate in the refrigerator for at least 30 minutes.
    • In a skillet, heat olive oil over medium-high heat. Add the marinated chicken breasts and cook until browned on both sides and cooked through.
    • Remove the chicken from the skillet and set aside.
    • In the same skillet, add the remaining marinade and sliced strawberries. Cook for 2-3 minutes until the strawberries are slightly softened.
    • Spoon the strawberry balsamic mixture over the cooked chicken.
    • Garnish with fresh basil leaves and serve the Strawberry Balsamic Chicken with your favorite side dishes.
    Strawberry Shortcake Ice Cream Bars
  • Ingredients:
    • 1 pound fresh strawberries, hulled and sliced
    • 1/4 cup granulated sugar
    • 1 teaspoon vanilla extract
    • 1 box shortbread cookies
    • 1 quart vanilla ice cream
    • Whipped cream for topping
  • Instructions:
    • In a bowl, combine sliced strawberries, sugar, and vanilla extract. Allow the mixture to sit for about 15 minutes, stirring occasionally.
    • Crush half of the shortbread cookies and spread them evenly in the bottom of a baking dish.
    • Soften the vanilla ice cream and spread half of it over the crushed cookies.
    • Spoon half of the macerated strawberries over the ice cream layer.
    • Repeat the layers with the remaining crushed cookies, ice cream, and strawberries.
    • Freeze the Strawberry Shortcake Ice Cream Bars until firm.
    • Cut into squares and serve topped with whipped cream.
These recipes offer a savory strawberry balsamic chicken dish and a sweet treat with strawberry shortcake ice cream bars. Enjoy the diverse ways strawberries can elevate both savory and dessert recipes!

Peach Recipes

    Peach Cobbler
  • Ingredients:
    • 6 cups peeled and sliced fresh peaches
    • 1 cup granulated sugar
    • 1/4 cup brown sugar
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1 tablespoon lemon juice
    • 1 cup all-purpose flour
    • 1 cup granulated sugar
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 3/4 cup milk
    • 1/2 cup unsalted butter, melted
    • Vanilla ice cream (optional, for serving)
  • Instructions:
    • Preheat the oven to 375°F (190°C).
    • In a large bowl, combine sliced peaches, granulated sugar, brown sugar, cinnamon, nutmeg, and lemon juice.
    • Mix well and let it sit for about 15 minutes to allow the flavors to meld.
    • In another bowl, whisk together flour, sugar, baking powder, and salt.
    • Add milk to the dry ingredients and mix until just combined.
    • Stir in the melted butter until smooth.
    • Pour the peach mixture into a greased baking dish.
    • Spoon the batter over the peaches, spreading it evenly.
    • Bake in the preheated oven for 40-45 minutes or until the top is golden brown and the peaches are bubbly.
    • Allow the cobbler to cool slightly before serving. Serve with a scoop of vanilla ice cream if desired.
    Grilled Peach Salad
  • Ingredients:
    • 4 ripe peaches, halved and pitted
    • 6 cups mixed salad greens
    • 1/2 cup feta cheese, crumbled
    • 1/4 cup balsamic vinaigrette dressing
    • 1/4 cup chopped walnuts, toasted
  • Instructions:
    • Preheat the grill to medium-high heat.
    • Grill peach halves for 2-3 minutes per side until grill marks appear.
    • Arrange salad greens on a serving platter, top with grilled peaches.
    • Sprinkle crumbled feta and toasted walnuts over the salad.
    • Drizzle with balsamic vinaigrette and serve immediately.

Pumpkin Recipes

    Pumpkin Soup
  • Ingredients:
    • 1 medium-sized pumpkin, peeled, seeded, and diced
    • 1 large onion, chopped
    • 3 cloves garlic, minced
    • 2 carrots, peeled and chopped
    • 1 potato, peeled and diced
    • 4 cups vegetable or chicken broth
    • 1 cup coconut milk
    • 2 tablespoons olive oil
    • 1 teaspoon ground cumin
    • 1/2 teaspoon ground coriander
    • Salt and pepper to taste
    • Fresh cilantro or parsley for garnish
  • Instructions:
    • In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until softened.
    • Add diced pumpkin, carrots, and potato to the pot. Stir in ground cumin and ground coriander.
    • Pour in the vegetable or chicken broth. Bring to a boil, then reduce heat and simmer until the vegetables are tender.
    • Use an immersion blender to puree the soup until smooth. Alternatively, transfer the mixture to a blender and blend in batches.
    • Stir in coconut milk and season with salt and pepper to taste.
    • Simmer for an additional 5 minutes.
    • Ladle the soup into bowls and garnish with fresh cilantro or parsley.
    Roasted Pumpkin Risotto
  • Ingredients:
    • 2 cups Arborio rice
    • 1 small pumpkin, peeled, seeded, and diced
    • 1 onion, finely chopped
    • 3 cloves garlic, minced
    • 1/2 cup dry white wine
    • 6 cups vegetable or chicken broth, kept warm
    • 1/2 cup Parmesan cheese, grated
    • 2 tablespoons butter
    • 2 tablespoons olive oil
    • Salt and pepper to taste
    • Fresh sage leaves for garnish
  • Instructions:
    • Preheat the oven to 400°F (200°C).
    • Toss diced pumpkin with olive oil, salt, and pepper. Roast in the oven for 20-25 minutes or until tender and slightly caramelized.
    • In a large pan, heat olive oil over medium heat. Add chopped onion and garlic, sauté until softened.
    • Add Arborio rice to the pan and stir to coat the rice with oil.
    • Pour in the white wine and cook until it is mostly absorbed.
    • Begin adding the warm broth one ladle at a time, stirring frequently. Allow each ladle of broth to be absorbed before adding the next.
    • Continue this process until the rice is creamy and cooked to al dente.
    • Stir in roasted pumpkin, Parmesan cheese, and butter.
    • Season with salt and pepper to taste.
    • Garnish with fresh sage leaves before serving.

Blueberry Recipes

    Blueberry Pancakes
  • Ingredients:
    • 1 cup flour
    • 1 tablespoon sugar
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 cup buttermilk
    • 1 large egg
    • 2 tablespoons melted butter
    • 1 cup fresh blueberries
  • Instructions:
    • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
    • In another bowl, whisk together the buttermilk, egg, and melted butter.
    • Pour the wet ingredients into the dry ingredients and stir until just combined.
    • Gently fold in the blueberries.
    • Heat a griddle or skillet over medium heat and lightly grease with butter or cooking spray.
    • Pour 1/4 cup of batter onto the griddle for each pancake.
    • Cook until bubbles form on the surface, then flip and cook until golden brown.
    • Serve with maple syrup.
    Blueberry Lemonade
  • Ingredients:
    • 1 cup fresh blueberries
    • 1 cup freshly squeezed lemon juice
    • 1/2 cup sugar (adjust to taste)
    • 4 cups cold water
    • Ice cubes
    • Lemon slices and fresh blueberries for garnish
  • Instructions:
    • In a blender, puree the fresh blueberries until smooth.
    • Strain the blueberry puree through a fine mesh sieve to remove the seeds.
    • In a pitcher, combine the blueberry puree, freshly squeezed lemon juice, sugar, and cold water. Stir until the sugar is dissolved.
    • Taste and adjust the sweetness if needed.
    • Chill the lemonade in the refrigerator for at least an hour.
    • Serve over ice and garnish with lemon slices and fresh blueberries.

Pecan Recipes

    Candied Pecan Salad with Maple Balsamic Vinaigrette
  • Ingredients:
    • 6 cups mixed salad greens (e.g., spinach, arugula, and/or mixed greens)
    • 1 cup pecan halves
    • 1/4 cup maple syrup
    • 1 tablespoon balsamic vinegar
    • 2 tablespoons olive oil
    • Salt and pepper to taste
    • 1/2 cup crumbled feta cheese
    • 1 medium apple, thinly sliced
  • Instructions:
    • In a skillet over medium heat, toast pecan halves until fragrant.
    • Pour maple syrup over the toasted pecans and stir to coat.
    • Continue cooking for 1-2 minutes until the syrup thickens and coats the pecans.
    • Remove the candied pecans from the skillet and let them cool on parchment paper, separating them to prevent sticking.
    • In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper to create the vinaigrette.
    • In a large salad bowl, combine mixed greens, candied pecans, crumbled feta cheese, and apple slices.
    • Drizzle the maple balsamic vinaigrette over the salad and toss gently to coat.
    • Serve the Candied Pecan Salad as a delightful side or light meal.
    Pecan-Crusted Baked Chicken
  • Ingredients:
    • 4 boneless, skinless chicken breasts
    • 1 cup finely chopped pecans
    • 1/4 cup breadcrumbs
    • 1 teaspoon dried thyme
    • 1 teaspoon garlic powder
    • Salt and pepper to taste
    • 1/4 cup Dijon mustard
    • 2 tablespoons honey
    • 2 tablespoons olive oil
  • Instructions:
    • Preheat the oven to 375°F (190°C) and grease a baking sheet.
    • In a shallow dish, combine chopped pecans, breadcrumbs, dried thyme, garlic powder, salt, and pepper.
    • In another bowl, mix together Dijon mustard, honey, and olive oil.
    • Dip each chicken breast into the mustard mixture, coating both sides.
    • Press the chicken into the pecan mixture, ensuring an even coating on each side.
    • Place the coated chicken breasts on the prepared baking sheet.
    • Bake for 20-25 minutes or until the chicken is cooked through and the pecans are golden.
    • Serve the Pecan-Crusted Baked Chicken with your favorite side dishes.
These recipes highlight the rich and nutty flavor of pecans in both a vibrant salad and a savory pecan-crusted baked chicken.

Peanut Recipes

    Thai Peanut Noodles
  • Ingredients:
    • 8 oz rice noodles
    • 1/2 cup creamy peanut butter
    • 1/4 cup soy sauce
    • 3 tablespoons rice vinegar
    • 2 tablespoons sesame oil
    • 1 tablespoon honey
    • 2 cloves garlic, minced
    • 1 teaspoon ginger, grated
    • 1/4 teaspoon red pepper flakes (optional)
    • 2 green onions, sliced
    • 1/4 cup chopped peanuts for garnish
    • Fresh cilantro for garnish
    • Lime wedges for serving
  • Instructions:
    • Cook rice noodles according to package instructions. Drain and set aside.
    • In a bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, honey, minced garlic, grated ginger, and red pepper flakes if using.
    • Toss the cooked noodles in the peanut sauce until well coated.
    • Garnish with sliced green onions, chopped peanuts, and fresh cilantro.
    • Serve Thai Peanut Noodles with lime wedges for an extra burst of flavor.
    Honey Roasted Peanuts Snack
  • Ingredients:
    • 2 cups raw peanuts
    • 2 tablespoons honey
    • 1 tablespoon olive oil
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon sea salt
  • Instructions:
    • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
    • In a bowl, mix raw peanuts with honey, olive oil, ground cinnamon, and sea salt until evenly coated.
    • Spread the honey-coated peanuts in a single layer on the prepared baking sheet.
    • Roast in the preheated oven for 15-20 minutes, stirring halfway through, until the peanuts are golden and fragrant.
    • Remove from the oven and let them cool completely.
    • Once cooled, break the peanuts apart and store in an airtight container for a delicious honey-roasted peanut snack.
Enjoy these recipes featuring the versatile and tasty peanut in both a savory noodle dish and a sweet-and-spicy roasted snack!

Kale Recipes

    Kale and Quinoa Salad
  • Ingredients:
    • 1 bunch of kale, stems removed and chopped
    • 1 cup cooked quinoa
    • 1/2 cup cherry tomatoes, halved
    • 1/4 cup feta cheese, crumbled
    • 2 tablespoons olive oil
    • 1 tablespoon balsamic vinegar
    • Salt and pepper to taste
  • Instructions:
    • Massage kale with olive oil to soften.
    • Toss kale with quinoa, tomatoes, and feta.
    • Drizzle with balsamic vinegar, season with salt and pepper, and toss to combine.
    Garlic and Parmesan Roasted Kale
  • Ingredients:
    • 1 bunch of kale, stems removed and torn into pieces
    • 2 tablespoons olive oil
    • 3 cloves garlic, minced
    • 1/4 cup grated Parmesan cheese
    • Salt and pepper to taste
  • Instructions:
    • Preheat oven to 375°F (190°C).
    • Toss kale with olive oil, garlic, and Parmesan.
    • Spread on a baking sheet, sprinkle with salt and pepper.
    • Roast for 10-15 minutes until crispy.

Lavender Recipes

    Lavender Honey Lemonade
  • Ingredients:
    • 1 tablespoon dried culinary lavender buds
    • 1 cup hot water
    • 1/2 cup honey
    • 1 cup freshly squeezed lemon juice
    • 4 cups cold water
    • Ice cubes
    • Fresh lavender sprigs for garnish (optional)
  • Instructions:
    • Steep lavender buds in hot water for 15-20 minutes to create lavender-infused water.
    • Strain the lavender water to remove the buds.
    • In a pitcher, mix honey and freshly squeezed lemon juice.
    • Add the lavender-infused water to the pitcher and stir well.
    • Pour in cold water and mix until combined.
    • Chill the lavender honey lemonade in the refrigerator.
    • Serve over ice cubes and garnish with fresh lavender sprigs if desired.
    Lavender Shortbread Cookies
  • Ingredients:
    • 1 cup unsalted butter, softened
    • 1/2 cup powdered sugar
    • 2 cups all-purpose flour
    • 1 tablespoon dried culinary lavender buds
    • 1/4 teaspoon salt
    • Lavender sugar for coating (optional)
  • Instructions:
    • Preheat the oven to 350°F (175°C).
    • In a food processor, pulse together dried lavender buds and powdered sugar until the lavender is finely ground.
    • In a large bowl, cream together butter and lavender-sugar mixture until light and fluffy.
    • Gradually add flour and salt, mixing until a dough forms.
    • Roll the dough into a log and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
    • Slice the chilled dough into rounds and place them on a parchment-lined baking sheet.
    • Bake for 12-15 minutes or until the edges are lightly golden.
    • Optional: While cookies are still warm, coat them in lavender sugar.
    • Allow the lavender shortbread cookies to cool completely before serving.
Enjoy these delightful lavender-infused recipes for a touch of floral and herbal elegance!

Artichoke Recipes

    Spinach and Artichoke Stuffed Chicken Breasts
  • Ingredients:
    • 4 boneless, skinless chicken breasts
    • 1 cup frozen chopped spinach, thawed and drained
    • 1 cup canned artichoke hearts, drained and chopped
    • 1 cup shredded mozzarella cheese
    • 1/2 cup grated Parmesan cheese
    • 2 cloves garlic, minced
    • 1/2 cup mayonnaise
    • Salt and pepper to taste
    • Olive oil for cooking
  • Instructions:
    • Preheat the oven to 375°F (190°C).
    • In a bowl, combine the chopped spinach, artichoke hearts, mozzarella cheese, Parmesan cheese, minced garlic, mayonnaise, salt, and pepper.
    • Cut a pocket into each chicken breast without cutting all the way through.
    • Stuff each chicken breast with the spinach and artichoke mixture.
    • Season the outside of the chicken breasts with salt and pepper.
    • Heat olive oil in an oven-safe skillet over medium-high heat.
    • Brown the stuffed chicken breasts on each side for about 3-4 minutes.
    • Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken is cooked through.
    • Serve the stuffed chicken breasts with a side of steamed vegetables or a green salad.
    Lemon Garlic Roasted Artichokes
  • Ingredients:
    • 4 large artichokes, trimmed and cleaned
    • 1/4 cup olive oil
    • 3 cloves garlic, minced
    • Zest of 1 lemon
    • Juice of 1 lemon
    • Salt and pepper to taste
    • 2 tablespoons chopped fresh parsley (for garnish)
  • Instructions:
    • Preheat the oven to 400°F (200°C).
    • Cut the top 1/2 inch off each artichoke and trim the stems. Trim the sharp tips from the remaining leaves.
    • In a small bowl, mix together olive oil, minced garlic, lemon zest, lemon juice, salt, and pepper.
    • Place the prepared artichokes in a baking dish, and brush the olive oil mixture over each artichoke, making sure to get between the leaves.
    • Cover the baking dish with foil and roast in the preheated oven for 45-60 minutes, or until the outer leaves can be easily pulled off and the base is tender.
    • Remove the foil during the last 15 minutes of cooking to allow the tops to brown slightly.
    • Garnish with chopped parsley before serving.
    • Serve the roasted artichokes as a side dish, drizzling any remaining lemon garlic sauce over the top.

Garlic Recipes

    Garlic Butter Shrimp
  • Ingredients:
    • 1 lb large shrimp, peeled and deveined
    • 4 tablespoons unsalted butter
    • 6 cloves garlic, minced
    • 1/2 teaspoon red pepper flakes (optional)
    • Salt and black pepper to taste
    • 1 tablespoon lemon juice
    • 2 tablespoons fresh parsley, chopped
  • Instructions:
    • In a large skillet, melt butter over medium heat.
    • Add minced garlic and red pepper flakes (if using) to the skillet. Sauté for 1-2 minutes until the garlic becomes fragrant.
    • Add shrimp to the skillet and cook for 2-3 minutes per side, or until they turn pink and opaque.
    • Season with salt, black pepper, and lemon juice. Stir well to combine.
    • Sprinkle chopped fresh parsley over the shrimp just before serving.
    • Serve the garlic butter shrimp over rice, pasta, or with crusty bread.
    Roasted Garlic Hummus
  • Ingredients:
    • 1 can (15 oz) chickpeas, drained and rinsed
    • 1/4 cup tahini
    • 3 tablespoons extra virgin olive oil
    • 1 head of garlic, roasted
    • 2 tablespoons lemon juice
    • 1/2 teaspoon ground cumin
    • Salt and pepper to taste
    • 2-3 tablespoons water (as needed for consistency)
    • Paprika and olive oil for garnish
  • Instructions:
    • Preheat the oven to 400°F (200°C).
    • Cut the top off the head of garlic to expose the cloves. Place it on a piece of foil, drizzle with olive oil, and wrap it up. Roast in the oven for about 30-40 minutes or until the garlic is soft and golden.
    • In a food processor, combine chickpeas, tahini, olive oil, roasted garlic cloves, lemon juice, cumin, salt, and pepper.
    • Blend until smooth, adding water as needed to achieve the desired consistency.
    • Taste and adjust the seasoning if necessary.
    • Transfer the hummus to a serving bowl, drizzle with olive oil, and sprinkle with paprika.
    • Serve with pita bread, carrot sticks, or your favorite dipping vegetables.

Collard Greens Recipes

    Southern-Style Collard Greens
  • Ingredients:
    • 1 bunch of collard greens
    • 1 smoked ham hock or turkey leg
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • Salt and pepper to taste
    • Crushed red pepper flakes (optional for heat)
  • Instructions:
    • Wash and chop collard greens.
    • In a large pot, combine greens, ham hock, onion, garlic, salt, and pepper.
    • Cover with water and simmer for 1-2 hours until greens are tender.
    • Adjust seasoning and serve.
    Garlic and Lemon Sautéed Collard Greens
  • Ingredients:
    • 1 bunch of collard greens
    • 2 tablespoons olive oil
    • 3 cloves garlic, minced
    • 1 lemon (zested and juiced)
    • Salt and pepper to taste
  • Instructions:
    • Remove stems from collard greens and chop into ribbons.
    • Heat olive oil in a skillet, add garlic, and sauté until fragrant.
    • Add collard greens, lemon zest, and juice. Sauté until greens are tender.
    • Season with salt and pepper, and serve.

Cabbage Recipes

    Stuffed Cabbage Rolls
  • Ingredients:
    • 1 head of cabbage
    • 1 lb ground beef or turkey
    • 1 cup cooked rice
    • 1 onion, finely chopped
    • 1 can tomato sauce
    • Salt and pepper to taste
  • Instructions:
    • Boil cabbage until leaves are pliable. Remove leaves.
    • Mix ground meat, cooked rice, onion, salt, and pepper.
    • Place a scoop of the mixture on each cabbage leaf, roll, and secure with toothpicks.
    • Place in a baking dish, cover with tomato sauce, and bake until cooked through.
    Cabbage and Apple Slaw
  • Ingredients:
    • 1/2 head of cabbage, thinly sliced
    • 2 apples, julienned
    • 1/4 cup mayonnaise
    • 1 tablespoon Dijon mustard
    • 2 tablespoons apple cider vinegar
    • Salt and pepper to taste
  • Instructions:
    • In a large bowl, combine cabbage and apples.
    • In a small bowl, whisk together mayonnaise, Dijon mustard, and apple cider vinegar.
    • Pour the dressing over the cabbage and apples, toss to coat, and season with salt and pepper.

Broccoli Recipes

    Broccoli Salad
  • Ingredients:
    • 4 cups fresh broccoli florets, blanched
    • 1/2 cup red onion, finely chopped
    • 1/2 cup raisins or dried cranberries
    • 1/2 cup sunflower seeds
    • 1/2 cup bacon, cooked and crumbled
    • 1 cup sharp cheddar cheese, shredded
  • For the Dressing:
    • 1 cup mayonnaise
    • 1/4 cup white sugar
    • 2 tablespoons apple cider vinegar
    • Salt and pepper to taste
  • Instructions:
    • In a large mixing bowl, combine the blanched broccoli florets, chopped red onion, raisins or dried cranberries, sunflower seeds, bacon, and shredded cheddar cheese.
    • In a separate bowl, whisk together the mayonnaise, sugar, apple cider vinegar, salt, and pepper to make the dressing.
    • Pour the dressing over the broccoli mixture and toss until all the ingredients are well coated.
    • Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours before serving to allow the flavors to meld.
    • Before serving, give the salad a gentle toss and adjust the seasoning if needed.
    • Optionally, garnish with additional sunflower seeds or crumbled bacon before serving.
    Broccoli and Cheddar Stuffed Baked Potatoes
  • Ingredients:
    • 4 large baking potatoes
    • 2 cups broccoli florets, steamed
    • 1 cup sharp cheddar cheese, shredded
    • 1/2 cup sour cream
    • 2 tablespoons butter
    • Salt and pepper to taste
    • Optional toppings: chopped green onions, crispy bacon bits
  • Instructions:
    • Preheat the oven to 400°F (200°C).
    • Wash the baking potatoes and prick them with a fork. Place them directly on the oven rack and bake for about 45-60 minutes, or until the potatoes are tender when pierced with a fork.
    • While the potatoes are baking, steam the broccoli florets until they are tender-crisp. You can do this on the stove or in the microwave.
    • Once the potatoes are done, allow them to cool for a few minutes. Slice off the top third of each potato lengthwise.
    • Scoop out the flesh from the sliced-off tops and the interior of the potatoes, leaving a thin shell.
    • In a bowl, mash the scooped-out potato flesh. Add steamed broccoli, cheddar cheese, sour cream, butter, salt, and pepper. Mix until well combined.
    • Stuff each potato shell with the broccoli and cheese mixture.
    • Place the stuffed potatoes on a baking sheet and return them to the oven. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
    • Remove from the oven and let them cool slightly before serving.
    • Garnish with optional toppings like chopped green onions or crispy bacon bits.
    Broccoli and Cheddar Soup
  • Ingredients:
    • 1 lb fresh broccoli, chopped
    • 1 small onion, finely chopped
    • 2 carrots, peeled and diced
    • 3 cups vegetable or chicken broth
    • 2 cups shredded cheddar cheese
    • 1 cup milk or half-and-half
    • 3 tablespoons all-purpose flour
    • 3 tablespoons butter
    • Salt and pepper to taste
  • Instructions:
    • In a large pot, melt the butter over medium heat. Add chopped onions and cook until translucent.
    • Sprinkle in the flour and stir continuously to make a roux. Cook for 2-3 minutes until the mixture becomes lightly golden.
    • Gradually whisk in the vegetable or chicken broth to avoid lumps.
    • Add chopped broccoli and carrots to the pot. Simmer for about 15-20 minutes or until the vegetables are tender.
    • Use an immersion blender to blend the soup to your desired consistency. Leave some chunks for texture if preferred.
    • Stir in the milk or half-and-half and bring the soup back to a simmer.
    • Add shredded cheddar cheese, stirring until melted and well combined.
    • Season with salt and pepper to taste. Serve hot.
    Garlic Roasted Broccoli
  • Ingredients:
    • 1 lb broccoli florets
    • 3 tablespoons olive oil
    • 4 cloves garlic, minced
    • 1 teaspoon lemon zest
    • Salt and pepper to taste
    • Grated Parmesan cheese (optional)
  • Instructions:
    • Preheat the oven to 425°F (220°C).
    • In a large bowl, toss the broccoli florets with olive oil, minced garlic, lemon zest, salt, and pepper until evenly coated.
    • Spread the broccoli in a single layer on a baking sheet.
    • Roast in the preheated oven for 20-25 minutes, or until the edges of the broccoli are crispy and browned.
    • If desired, sprinkle grated Parmesan cheese over the roasted broccoli during the last 5 minutes of cooking.
    • Remove from the oven and serve immediately.

Tomato Recipes

    Tomato Basil Bruschetta
  • Ingredients:
    • 4-5 ripe tomatoes, diced
    • 1/4 cup fresh basil, chopped
    • 3 cloves garlic, minced
    • 2 tablespoons extra-virgin olive oil
    • Salt and pepper to taste
    • Baguette slices for serving
  • Instructions:
    • In a bowl, combine diced tomatoes, chopped basil, minced garlic, olive oil, salt, and pepper. Mix well.
    • Let the mixture sit for about 15-20 minutes to allow the flavors to meld.
    • Toast the baguette slices until golden brown.
    • Spoon the tomato mixture onto the toasted baguette slices.
    • Serve immediately and enjoy!
    Homemade Tomato Sauce
  • Ingredients:
    • 10-12 medium-sized tomatoes, peeled and chopped
    • 1 onion, finely chopped
    • 3 cloves garlic, minced
    • 2 tablespoons olive oil
    • 1 teaspoon dried oregano
    • 1 teaspoon dried basil
    • Salt and pepper to taste
  • Instructions:
    • Heat olive oil in a large saucepan over medium heat. Add onions and garlic, sauté until softened.
    • Add chopped tomatoes, oregano, basil, salt, and pepper. Stir well.
    • Bring the mixture to a simmer, then reduce heat and let it simmer for about 1-2 hours, stirring occasionally.
    • Use a blender or immersion blender to puree the sauce until smooth.
    • Adjust seasoning if needed and use it as a base for pasta dishes, pizzas, or any recipe that calls for tomato sauce.
Garden Design
Garden Design

Providing inspiration and guidance for planning and designing a successful fruit and vegetable garden in Georgia. Sharing ideas for raised beds, container gardening, and vertical gardening.

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Local Resources
Local Resources

Connecting readers with local resources such as seed suppliers, nurseries, and farmer's markets that specialize in Georgia fruits and vegetables. Sharing information about community gardens, gardening clubs, and workshops in the area.

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Gardening Tips
Gardening Tips

Offering helpful tips for maintaining a successful garden, including advice on watering, mulching, pruning, and harvesting. Providing guidance on how to choose the right tools and equipment for the job.

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Promoting sustainable gardening practices such as composting, using natural fertilizers, and conserving water. Highlighting the benefits of gardening for the environment, community, and personal health.

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GA Garden

Providing step-by-step instructions for growing specific fruits and vegetables that are well-suited for Georgia's climate, such as peaches, blueberries, tomatoes, and okra. Offering tips for soil preparation, planting, watering, and fertilizing. Learn More

GA Garden

Providing inspiration and guidance for planning and designing a successful fruit and vegetable garden in Georgia. Sharing ideas for raised beds, container gardening, and vertical gardening. Learn More

GA Garden

Offering helpful tips for maintaining a successful garden, including advice on watering, mulching, pruning, and harvesting. Providing guidance on how to choose the right tools and equipment for the job. Learn More

About Us

At Gerogia Garden, we are committed to providing you with accurate, up-to-date information about Georgia produce, including tips on planting, harvesting, storing, and shipping your favorite fruits and vegetables. Our team of experts has years of experience in the field and is dedicated to providing you with the best possible resources and advice.

We hope you find our website useful and informative, and we invite you to join our community of Georgia produce lovers. If you have any questions, comments, or suggestions, please don't hesitate to contact us. Thank you for visiting Gerogia Garden!

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