Local Forages: Summer Veggie Garden

Local Forages

Commonly found wild & cultivated edible plants
to use in the kitchen

Featured plant(s):
Summer Veggie Garden 

You do not have to go any further than your own backyard to forage plenty of delicious food this summer. Following our Summer Veggie Garden Planting article in June, your veggie gardens should be overflowing with many delicious herbs, flowers, and vegetables by now. It can be challenging to consume all of this bounty, so here are some ideas on what to do with it all from garden fresh main dishes to salads and drinks.

See our summertime recipes below that you can share with your friends, family, and neighbors to use up all of your backyard harvest.  Home grown tomatoes, basil, and other produce just can’t be bought at the store at the peak of perfection nor compare to the low cost and high satisfaction of growing your own.  Canning or pickling is also a great way to bring the summer treats into the winter months.  But for now, sit back and enjoy the great weather as you cook, eat, and entertain in your favorite outdoor living space.

 Happy Gardening and Boun Appetito!

 Summer edibles in season: Cucumbers, eggplants, hard & soft squash, hot & sweet peppers, melons, potatoes, tomatoes, basil, carrots, corn, herbs, stone fruit, and flowers.

Herb Grilled Chicken with Lemon Dressing
By: Josh Carmichael


Bone-in or skinless, boneless breast and thighs
1-2 Cup Chopped fresh herbs*
Juice of 1 Lemon
1 Cup Alcohol (white wine, beer, or tequila)

Season heavily with Salt, Pepper, Cayenne, or rub mix to taste
Snip herbs from garden including tarragon, parsley, chives, oregano, thyme, rosemary, cilantro, basil, bay, sage, or any other varieties you grow.
Marinate chicken with alcohol, lemon juice, seasoning, and herb mix.
Grill and top with lemon dressing recipe below, serve hot and enjoy!


Juice of 1 Lemon
Vinegar (Tarragon or Apple Cider, optional for tang)
1 Tbs Honey
1/3 cup Olive Oil
2 Tbs Dijon Mustard
Salt and Pepper to taste
¼ cup fresh chopped herbs (we suggest Tarragon)

 Whisk all ingredients together in a bowl and serve over the top of grilled chicken or veggies

  Grilled Peach and Avocado Salsa
By: Josh Carmichael

 1/2lbs Multi-colored Cherry Tomatoes
1-2 Ripe Avocados
½ Purple Onion
1 Bunch of Cilantro
1 Lime
½ Orange
1 Grilled Peach
1 Fresh Peach

Several Pinches of Salt

 Cut peach in half, season with oil, salt, and pepper, and grill on BBQ until marked. 
Cut cherry tomatoes in half and dice all other ingredients above. 
Squeeze in citrus juice and add pinches of salt to taste.
Use as topping over grilled meats or veggies, or use as a dip.
Substitute peach with any stone fruit or any other fruit in season.  Serve and enjoy!


Grilled Summer Veggies
By: Josh Carmichael

Yellow Squash

Bell Peppers
Olive Oil
Herbs and Spices

 Pick fresh produce from your veggie garden, slice into quarter inch thick slabs, season with olive oil, mixed herbs and spices. Grill until well-marked.  Also try as a kabob mixed with meat or fruit.

Serve as warm or chilled side dish.


Summer Salad
Nourishing Traditions by Sally Fallon

 ¾ cup lemon pepper dressing
1 bunch celery, finely chopped

2 cucumbers, peeled, quartered lengthwise and finely chopped
2 bunches green onions, finely chopped
2 green peppers, seeded and finely chopped

1 bunch radishes, finely chopped
3 tomatoes, diced
1 tablespoon parsley or chives, finely chopped

 Add celery, cucumbers, green onions, peppers, radishes, tomatoes, and chopped parsley and chives with the dressing and toss well.  Refrigerate or serve immediately. Serves 6.

Lemon, Verbena, and Mint Mojito

10 large lemon verbena leaves
1/3 cup sugar
1/3 cup water
4 cups ice, blended (or on the rocks)
2 limes
1/2-3/4 cups lemon flavored rum (Bacardi Limón works well)
15-20 fresh mint leaves
10-15 small lemon verbena leaves

See more at: