Warning - listen to this episode on a full stomach, hunger may ensue! On this episode of Yard to Table it’s truly a journey from the garden to the plate. Ellen and Trevor talk about their growing season and what they have done with the amazing bounty from Stonebrook Gardens. They get into how they preserve the goodness by freezing and canning, share some recipes and chat about what may be on the table for the upcoming holiday.

 Recipes they talk about:

• Refrigerator Pickles
• Roasted Radishes
• Zucchini Carpaccio
• Zucchini Lasagna 
• Sun Gold Tomato Soup
• San Marzano Tomato Sauce
• Green Bean Casserole ala Ellen
• Butternut Squash Whipped Feta Dip

Message the show at the link below for the recipes you’d like  to have from the episode and send any ideas for an upcoming podcast! We all give thanks to you for listening!

And to see what's happening with Ellen and Trevor at Stonebrook House follow @stonebrookhouse on Instagram today!

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Follow Yard to Table on Instagram at @yard_to_table_podcast 🌱🍽️ and see what’s happening with Ellen and Trevor by following @stonebrookhouse. And don't forget to follow, like and leave a review wherever you listen to the show! TY 💙