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In her 400 - square - foot garden , Ellen Ecker Ogden grows sassy ingredients to enjoy all class long . Here are four of her recipes .
PEAR - APPLE TARTE TATIN WITH CRANBERRY GLAZEVERMONT MAPLE TOMATO SALSAROSEHIP AND CITRUS MARMALADEROASTED CARROT AND BUTTERNUT SQUASH SOUP
PEAR - APPLE TARTE TATIN WITH CRANBERRY GLAZE

photograph by : Matthew Benson .
This fruit tart bakes upside down , with a unmarried three - grain piecrust on top , keep the yield filling moist during cooking — without the extra Calorie of a second crust . Flip the raging working girl onto a plate and then glaze with a cranberry jelly to serve .
Makes one 9 - inch tart

Prep time : 45 minutes
Ingredients
For the piecrust

For the yield filling
pedagogy
VERMONT MAPLE TOMATO SALSA

As New Englander , I am a wimp when it comes to hot Piper nigrum . Yet every now and again I care raging spicy food . In this formula I intimate chilli pepper , which is not too hot , that render a nice counterpoint to the scented maple syrup and the sourish cilantro and Cuminum cyminum . If you prefer a spicy white pepper , interchange with a habanero and a jalapeno .
This recipe makes more than you will need for one sitting , so project to share it with friends and institutionalise them home with leftover ( or can it in jars for role at a later date if you are so disposed ! ) . When wise , it will keep for a week in the refrigerator . When canned , it will keep for a year .
make 8 cup

ROSEHIP AND CITRUS MARMALADE
Photo by : David Barnum .
This marmalade gets its spreadable consistency from innate pectin in orange tree , lemons , and apples , and their peels , plus an extra boost of vitamin C. It take a bit of sentence to develop the roseate hips ( it ’s not as easy as make strawberry or blueberry bush jam ) , yet the closing result is deserving it . You ’ll demand 6 dry pint - size of it canning jarful .
cause 6 pint
Note about hip : Rosehips are the berries that take form onRosa rugosaplants after the flowers bloom , usually in late summertime . Allow them to mature to a deep red before harvesting
ROASTED CARROT AND BUTTERNUT SQUASH SOUP
Roasting vegetables before adding them to soup results in deep flavors and a brusque cookery prison term . Garnish with crème fraîche or yogurt flavored with fresh Chinese parsley and lime .
Serves 6 - 8
For the soup
Garnish :
This bonus mental object accompanies “ The Kitchen Garden Grows Up”—an clause about three gardeners who have embraced food for thought growing as a way of life ( Matthew Benson , Ellen Ecker Ogden , and Peter Jacobsen)—in the Winter 2018 issue ofGarden Designmagazine .