Peach Cardamom Clafouti

August 30, 2019By The Garden SchoolTGS News

While it may sound like something complex, a clafouti (pronounced kla-foo-TEE, and also spelled clafloutis) may be one of the easiest desserts to make from scratch. In her book Mastering the Art of French Cooking, Julia Child explains it simply as “pancake batter poured over fruit”.  This dish will sink as it cools. It is … Read More

Tomato Pie

August 23, 2019By The Garden SchoolTGS News

It may take a little while to make, but it is always worth it! Really the extra time is mostly waiting for the tomatoes to drain and the onion to cool. There’s not a lot of prep work, especially if you’re not making homemade pie crust. Make sure those tomatoes get really cooked down before … Read More

Roasted Cherry Tomato Salsa

August 15, 2019By The Garden SchoolTGS News

This is one of the best salsa recipes— so much different than what you find in the store. The secret (again) in this recipe is the method of roasting which brings out the sweetness of those cherry tomatoes. You can also throw a couple extra ears of corn on the grill, cut the kernels off, … Read More

Roasted Beets with Rosemary & Goat Cheese

August 9, 2019By The Garden SchoolTGS News

Sweet beets, tangy cheese, crunchy nuts, fresh herbs & balsamic glaze, a perfect balance of flavors and textures. You might think you don’t like beets, but fresh ones are so much different than those canned ones from your childhood. Roasting them caramelizes the outside and brings out the beets’ natural sugars (making them taste even … Read More

Zucchini & Ricotta Muffins

August 3, 2019By The Garden SchoolTGS News

This is a nice change from the traditional sweet zucchini bread. We used the fresh herbs we had on hand, basil and parsley, and they tasted wonderful. You can also use up that standard, 8 ounce container of ricotta. The extra ounce doesn’t seem to hurt the recipe. The book we got this from, Gifts … Read More

Grilled Vegetables

July 31, 2019By The Garden SchoolTGS News

This summer vegetable recipe is always a big hit. We especially love the use of Japanese eggplants which are less bitter than the bigger, spongier eggplants tend to be (therefore they do not need to be salted aggressively before cooking). The best part, though, is that you can make a large batch of these veggies … Read More


July 9, 2019By The Garden SchoolTGS News

This past weekend we used the recipe below to make a garlic scape pesto using The Garden School’s own fresh basil and scapes. Garlic scapes are the flower bud of the plant, and they’ve been removed while the bulbs are still growing so that our bulbs can develop to their fullest potential! Tips: We say … Read More

2019’s New & Improved Farm Stand

June 30, 2019By The Garden SchoolTGS News

After a successful season last year under an Easy-Up tent, we’ve upgraded this season to a larger and sturdier wooden pavilion. We salute Ben for his patience and skill in leading the team to assemble it, with special thanks to Christina, Beau, Charlie, Jon, and Chris for their timely assistance. We look forward to opening … Read More