Grow Your Own Tacos from Heirloom Seeds Posted on 1 Oct 11:17 , 0 comments

I love being able to grow food in my garden and make delicious creations in the kitchen.

Have you ever made Amaranth Tacos? It's easy to use Amaranth leaves instead of tortillas to make tacos!

First, let's decide what we want in our tacos?

For this particular recipe I used Red Garnet Amaranth, scallop squash, onions, garlic and basil.

Another option is Red Garnet Amaranth, Cilantro, onions, peppers and tomatoes.

Before we get to the recipe, we have to grow our ingredients!

Growing Amaranth from Seed to Harvest

Amaranth: 60-80 days from seed to leaves.  Amaranth seeds are very tiny so they should be sown just barely under the soil. I have even "tossed" a packet of seeds onto the soil at times and the seeds have germinated very well. Soil should be moist but not waterlogged for optimal germination. Once planted, Amaranth seeds germinate in 3 to 10 days. These heat tolerant plants are very hardy but I still prefer to direct sow instead of transplant.


Growing & Harvesting Patty Pan Squash

Scallop Squash: 42-65 days from seed to harvest. Plant seeds ½ inches deep and six inches apart. Thin out after seedlings after they emerge, but will need at least two leaves to keep growing. Mature bush summer squash plants should be 20 inches apart in rows that are spaced 2 feet apart.


Growing Onions from Seeds

Onion: 95-110 days from seed to harvest. Plant onion seeds about 3/8 inch deep and 1/2 inches apart. Rows should be about 15 inches apart. Once seedlings emerge, then to about every 3inches.


Growing Basil from Seed to Harvest

Basil: 45-60 days from seed to harvest.Seeds should be sown less than 1/4 inch deep in moist, well-drained soil.

Basil seeds usually germinate in as few as 5-7 days.  Make successive sowings of basil seeds for continuous summer harvests. Basil can grow in full sun as as little as 6 hours of sun. Space Basil plants about 12 inches apart or interplant basil between larger plants such as Tomatoes and Peppers.


Growing Cilantro from Seed

Cilantro: 30-45 days from seed to harvest. Plant the seeds 1/4 inch deep. Cilantro planting should be staggered throughout the year, mostly during Spring and Fall. Once cilantro reaches 2 inches tall, thin the plants to 3 to 4 inches apart. Cilantro grows best in crowded conditions because the plant’s leaves will shade the roots and prevent the plant from bolting.


Growing Peppers from Seed to Harvest

Peppers: 80+ days from seed to harvest. I recommend soaking your seeds in water for up to 24 hours. Whether you direct sow or plant in containers, plant pepper seeds approx 1/4 inch below the soil. Pepper seeds germinate in as few as 7- 21 days.


Growing Heirloom Tomatoes from Seed

Tomatoes: 80+ days from seed to harvest. I recommend soaking your seeds in water for up to 24 hours.  Whether you direct sow or plant in containers, plant tomato seeds approx 1/4 inch below the soil. Tomato Seeds can germinate in as few as 3 days (when I soak) and as many as 14 days. 


You can grow all of these ingredients in-ground, in raised beds and even in containers.

Start with the ingredients that take the longest to mature: Onions, Tomatoes and peppers. Once these 3 are established, start planting Amaranth seeds. Once your Amaranth is established, plant Basil and Cilantro seeds




large Amaranth leaves, rinsed and dried

scallop squash, chopped

onion, chopped

garlic, chopped

basil leaves, chopped,

Pepper, chopped

tomato, chopped

salt and pepper (optional)

coco aminos (optional)

**If you like it spicy, try using cayenne, Tabasco or even Orange Habaneros**



You can use all of the ingredients raw. However, I like t cook my scallop squash and garlic with a bit of olive oil, salt and pepper. Once these ingredients are cooked, I add to a bowl, add the rest of my ingredients the drizzle with coco aminos and toss to coat.

Take your Amaranth leaves and add your ingredients to the center.

Super easy and delicious!


If you have additional questions, please feel free to ask!

Roasted Tomato & Basil Soup Recipe Posted on 6 Sep 09:41 , 2 comments

We love roasted heirloom tomatoes! I know I've said it before but it's worth repeating. At Mary's Heirloom Seeds, Heirloom Tomatoes are definite a favorite.

If you have an abundance of heirloom tomatoes from your garden, here's another delicious way to enjoy them.




You don't even have to wait until Fall to enjoy this nutritious and elegant meal.


Here's the "before" of all the beautiful veggies


And the "after" roasting. Isn't it beautiful?


Many of our customers have requested more harvest recipes. A common "theme" to these requests are to keep the recipe simple and the ingredients easy to find. You probably already these veggies on hand and growing in your garden. I hope you enjoy this amazing soup.


We'd love to see your feedback below in comments. Thank you!

If you have additional questions, please feel free to ask!

Roasted Seminole Pumpkin Recipe Posted on 23 Aug 14:30 , 4 comments

Food storage is an important factor in which varieties I grow in my own food garden.

On November 23, 2022 I wrote:

"I've been experimenting with food storage. This Seminole pumpkin was harvested late October 2021. A year ago. Stored in a cool, dry spot.
Cut open today and it looks & smells fresh.
Tastes amazing! I'm saving more seeds. This is hands down the winner. No wonder it is a Native American staple."


This Roasted Seminole Pumpkin is so delicious by itself that it barely needs seasoning!



1 Seminole Pumpkin

6 cloves of peeled garlic (or more)

Rosemary, dry or fresh

1/4 teaspoon Salt & Pepper

olive oil


Preheat your oven to 400 degreesF.

Cut your Seminole pumpkin in half and scoop out the seeds. Save those seeds for next season or roast them.

Slice the halves in 1/2 inch slices.

In a large mixing bowl, place the Seminole Pumpkin slices inside. Drizzle with olive oil and sprinkle with your preferred spices. For this I used salt, pepper, garlic and rosemary. Toss to coat.

Using a large baking pan/casserole pan/cookie sheet, spread out your Seminole Pumpkin slices.

Bake uncovered for approx 25 to 350 minutes.


This was so delicious that we ate the whole pumpkin. If you have never grown a Seminole Pumpkin, they are a bit smaller than a small sugar pumpkin but definitely larger than a jack-be-little pumpkin.

I can't wait to make this again!

If you have additional questions, please feel free to ask!

Garden Veggie Quiche Recipe Posted on 23 Aug 14:04 , 2 comments

This garden veggie quiche recipe is so versatile and delicious. You can use any veggies you're harvesting from your garden, meat or no meat, and even go with muffin tins for personal or freezer friendly meals.

This is a great way to use us veggies in your fridge or on your counter top to make room for your next harvest. I love using Kale or Spinach in quiche!

What is Quiche?

Quiche is a savory egg creation baked in a flaky pie crust shell. Though you can definitely make a crustless quiche as well!





1 organic pie crust (store bought or homemade) I have used the recipe from A Couple Cooks previously but for this one I used store bought

4-5 eggs

1/4 cup milk

1/4 cup heavy cream

1/4 teaspoon Salt and Pepper (adjust for personal preference)

1 cup shredded cheese, I prefer to finely grate cheese for this recipe

VEGGIES: For this particular recipe I used Kale, Onions, Peppers and Mushrooms

Meat: for this particular recipe I used cooked ground sausage


Preheat oven to 350 degrees F

Pre-cook any meats you intend to use.

If you plan on using spinach, sautee them quickly prior to using and let sit to remove excess liquid.

Layer your ingredients into the pie crust. I like to add a thin layer of shredded cheese first them meat and veggies.

In a large bowl with a handheld or stand mixer fitted with a whisk attachment, beat the eggs, whole milk, heavy cream, salt, and pepper together on high speed until completely combined, about 1 minute. Pour into crust over veggies slowly.

Bake the quiche until the center is just about set, about 45-55 minutes. Don’t over-bake.



If you have additional questions, please feel free to ask!

Salsa Fresca Recipe Posted on 1 Aug 16:28 , 4 comments

Heirloom Tomatoes are quite possibly my favorite crop to grow.

For Salsa Fresca, homegrown, heirloom tomatoes absolutely take the recipe to the next level.



What is Salsa Fresca?

If you didn't grow up eating this delicious condiment (or even a snack for me) then you might need an explanation. Salsa Fresca refers to a salsa made with fresh ingredients rather than cooked ingredients.

Simple ingredients include tomatoes, onions, cilantro, jalapeno and lime juice. For a spicier salsa, I like to use Serrano or Yellow Scotch Bonnets.

In just a few minutes, you can have this delicious salsa ready for your next meal. Below is a recipe that I use and sometimes "tweek" depending on what I have on hand.

I love using San Marzano Tomatoes because they are so versatile and firm.




2 cups diced San Marzano tomatoes, chopped

(roughly 1 pound depending on what you're using)

1/2 a white onion, chopped

2 Jalapenos or 2 Serrano peppers

1/4 cup cilantro

2 tablespoons fresh lime juice

salt to taste (approx 1 teaspoon)



Start by cutting up all your vegetables into small pieces.

Place the tomato, jalapeno or a spicier pepper, onion, jalapeno, cilantro and lime juice in a bowl. Add salt.

Stir to combine. Let the salsa sit for a few minutes for the flavors to combine. I usually put my salsa fresca in the refrigerator to cool.



Serve with chips, tacos or whatever you like to eat with salsa. I love using the spicy version on top of home-raised eggs. Yum!

I hope you enjoyed another simple to make, healthy harvest recipe!


If you have additional questions, please feel free to ask!

Jen's Zucchini Bread Recipe Posted on 16 Jul 05:14 , 0 comments

We have another delicious harvest recipe to share with you! This one is from my sister Jen (I have 2 sisters).

If you have an abundance of zucchini, this is a fantastic option. I love the addition of zucchini slices on top. This is a great recipe for Costata Romanesco Zucchini as it has a lower water content than other zucchini varieties.



Jen's Zucchini Bread Recipe


2 cups grated zucchini - packed

2 eggs

3/4 cup olive oil

1/2 cup brown sugar - packed

1/2 white sugar

1 teaspoon vanilla extract

1 teaspoon salt

1 1/4 teaspoon cinnamon

1/8 teaspoon fresh ground nutmeg

3/4 teaspoon baking soda

1/2 teaspoon baking powder

2 cups all purpose flour

2 tablespoons raw sugar



Preheat over to 350 degrees.

Grease a 9X5 inch pan

Grate zucchini. Add eggs sugar, vanilla extract and salt.

Add spices, baking soda, baking powder. Mix

Add flour and mix until just combined.

Pour into the loaf pan.

Mandolin a small zucchini very thin and place on top.

Sprinkle with raw sugar.


Place the pan in the oven and bake until the center is fully cooked (approx 40-50 minutes).


If you have additional questions, please feel free to ask!

Easy Herb Roasted Tomatoes Posted on 29 Jun 13:24 , 3 comments

With the garden producing a plethora of heirloom tomatoes this year, I am finding new and delicious ways to prepare and preserve my harvest.

Herb roasted tomatoes are an easy way to prep a large amount of tomatoes and they're so versatile! You can use these for soups, stew, sauces and salsa. Bonus, herb roasted tomatoes freeze well.




2 pounds smaller tomatoes (I've used large ones too), halved or quartered

For this recipe I used San Marzano tomatoes and Speckled Roman tomatoes

Garlic - at least 5 to 8 cloves

sea salt and pepper

fresh thyme, stems removed

fresh oregano, stems removed

fresh rosemary, stem removed

1/2 teaspoon dry chili pepper flakes (optional)

olive oil (approx 4 tablespoons)



Preheat your oven to 450

Place the tomato halves in a mixing bowl.

Add garlic, salt, pepper, thyme, oregano, rosemary and pepper flakes.

Drizzle with olive oil

Toss to coat

Place the tomatoes on a baking sheet or pan. Spread the tomatoes so there's only 1 layer with flesh side up.

Roast for 30-35 minutes.

Remove from heat



From here, you can do what you'd like. Herb Roasted tomatoes can be served hot or even cool with goat cheese. Blend with heavy cream for a delicious tomato soup or freeze for later.


If you have additional questions, please feel free to ask!

Garlic Scape Pesto with Zucchini Ribbons Posted on 6 Jun 14:35 , 3 comments

I'm so excited to share this recipe! If you are growing hardneck garlic and you love pesto this is a great recipe.

First, I should probably explain what a "scape" is and how I harvest. A garlic scape is a green stalk that extend from the base of hardneck garlic plants, resembling oversize chives or scallions. Garlic scapes usually start to make their appearance on hardneck garlic sometime in June.

If you're still not sure how or when to harvest, I have a short video.


From "seed" to table this took 8 months to make and it was worth it!

If you don't have garlic scapes, you can always swap out with garlic cloves. If you don't have a gadget to make ribbons, you can always use zucchini slices.

For this recipe, I used Trieste White Zucchini. It's beauty! You can use any type of heirloom zucchini you have growing.


Garlic Scape Pesto Ingredients:

12 large garlic scapes, bulb removed, cut into 1/2-inch pieces (about 1/2 cup)

1 cup loosely packed fresh basil leaves

1/2 teaspoon sea salt

1 cup extra-virgin olive oil , divided and to taste

1 cup grated Parmesan cheese, divided and to taste

1/2 cup pine nuts or walnuts


Garlic Scape Pesto Directions:

Add the garlic scapes, basil salt to a food processor or blender. I used my blender.

Pulse a couple of times to achieve a rough mixture.

Add 1/2 cup of the olive oil and blend.

I phave made this recipe with ½ cup and 1 cup of oil and I prefer 1 cup. That’s a personal preference If you blend ½ cup of oil and the sauce seems too thick for your preference, add 2 tablespoons of olive oil at a time and check again for your ideal consistency.

Once a smooth paste has been achieved, add 1/2 cup of the Parmesan cheese and pine nuts (or walnuts) then process until completely mixed in. Taste for seasonings.

Add the remaining cheese if you'd like a thicker and more savory paste, or leave as is if you're happy with the flavor and consistency so far.

Refrigerate any leftover pesto

Zucchini Ribbon Directions:

You can use any type of zucchini or attachment. Some people prefer a smaller "zoodle" compared to the ribbon. Once you create your zucchini ribbon, gently sautee on the stove in a tiny bit of olive oil or butter for 1-2 minutes just to give it a crisp, al dente zucchini.

**Cooking is totally optional. You can definitely eat your zucchini ribbons raw**

Place your zucchini ribbons in a bowl, add garlic scape pesto and gently mix/toss until your ribbons are covered. Top with basil or parmesan cheese.

If you're a meat eater, add a little bacon!



If you have additional questions, please feel free to ask!

Carrot Bread Recipe Posted on 21 May 07:06 , 6 comments

If you love quick breads like Zucchini bread but you haven't tried Carrot Bread then you are in for a treat.

My quest for a good Carrot recipe started with my great grandmother's 14 karat cake recipe. The original 14 karat cake recipe has been passed down in my family. I'm pretty sure my mom has the original cookbook that my great grandmother's recipe was published in as a fundraiser for her women's club.

I tried a few recipes online with my "tweaks" to make it similar to the carrot cake recipe but with less sugar and as a "quick bread" instead of cake. What I came up with is delicious!

Carrot Bread Recipe

yield: 1 loaf

Cook time: 55-60 minutes


1 3/4 cups of all-purpose flour

2 teaspoons cinnamon

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

3 eggs at room temperature

3/4 cup vegetable oil *I have used olive oil and avocado oil and both worked well*

2 cups grated carrots

3/4 cup of packed light brown sugar

2 teaspoons vanilla extract*I used my own homemade vanilla*

1/2 chopped walnuts *more if you want to top your loaf with nuts*

1 - 8 ounce can crushed pineapple with juice

1/4 cup of unsweetened coconut flakes (optional)



Preheat oven to 350°F

Whisk dry ingredients (flour, cinnamon, baking soda, baking powder, and salt) in a medium-sized bowl.

In a large bowl, mix the remaining ingredients (eggs, oil, carrot, brown sugar, vanilla extract, nuts, pineapple with juice and coconut flakes)

Gently fold the dry flour mixture into the wet ingredients until just combined. You don't want to overmix.

Grease a 9" x 5" loaf pan.

Pour into prepared loaf pan. Top with additional nuts if you'd like.


Bake for 50-60 minutes until a toothpick or cake tester inserted into the center of the loaf comes out clean. In my oven, it took 60 minutes but I checked at 50 and 55 minutes just in case.

Let your carrot bread cool in the pan for 5-7 minutes, then gently remove it from the pan to cool on a rack for 1-3 hours before slicing.

The first time I made this carrot bread, I sliced into it right away to taste it. It was AMAZING! The second time, I allowed it to cool longer and it held up much better. Lesson learned.


If you have additional questions, please feel free to ask!

Pickled Onion Recipe - Water Bath Canned Posted on 9 May 12:08 , 3 comments

As promised, this is the water bath canned version of my Pickled Onions recipes. The ingredients are simple and the recipes are easy.


For this recipe, you can use red onion, yellow onions or white onions. I prefer the flavor of red onions for pickled onions.

Just a reminder, when you are canning, pickling and preserving food, it is very important to clean your work area very well and clean your produce very well before getting started.

As an added bonus, I have 2 ways to make these delicious pickled onions.

Each recipe should yield 3 pint jars of pickled onions. Feel free to use smaller jars if you prefer.


Dill & Garlic Pickled Onions


2 lbs onions, sliced very thin

3 teaspoons dried dill

garlic cloves (2 per jar)

1 cup water

2 cups white vinegar

1/3 cup sugar

3 1/2 tablespoons pickling salt



Spicy Pickled Onions


2 lbs onions, sliced very thin

3 teaspoons cayenne pepper flakes (or more if you like it really spicy)

1 cup water

2 cups white vinegar

1/3 cup sugar

3 1/2 tablespoons pickling salt


For the brine: Combine water, vinegar, and salt in a saucepan and simmer over low heat. Stir often. Once salt and sugar have dissolved, set the brine aside.

Evenly distribute herbs into each jar.

Add onions to each jar. Gently press down with a spoon or tongs to  make sure your jar is loosely packed.

Cover with brine, leaving about ½ inch of headspace. Once the jar is full, tap the jar lightly to dislodge any air bubbles. Check the headspace again and add more brine if necessary. 


To process and water bath canned your onions:

It is important to follow proper canning procedures. If you are unsure, checkout Step-by-step Pickling.

Clean the rims of the jars with a damp paper towel or clean kitchen towel. Place the lids on the jars and seal with the bands using just your fingertips so that they are not too tight. 

Process for 10 minutes using the boiling water bath method. As soon as the timer goes off, carefully remove the jars using the jar lifter. Place them on a clean towel and allow to cool undisturbed for 24 hours

After 24 hours you can remove the bands and test your seals by lifting the jar, by the lid, a few inches from the counter top. If the lid supports the weight of the jar, the seal is good. Jars with good seals can be kept in a cool dark place for up to a year. If the seal is broken, store in the refrigerator and use within 2 weeks.


Pickled Onions are a favorite of mine along with Dilly Beans.

If you prefer to skip the water bath canning, check out my Refrigerator Pickled Onion Recipes.

I use Pickled onions on burgers, on top of a freshly harvested garden salad or even just by itself. I hope you enjoy them as well.

If you have additional questions, please feel free to ask!