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Growing a garden in a limited space can feel like a challenge, especially when you want to enjoy a bountiful harvest. The key is choosing vegetables that produce a large yield without demanding much room. With the right selection and care, even a small garden can provide plenty of fresh produce for your kitchen. Let's explore some of the best large harvest vegetables suited for small garden spaces to help you make the most of every square foot. Zucchini plants thriving in a s

Makes 2 loaves INGREDIENTS 2 1/2 cups AP flour 1 1/3 cups white sugar 1/2 cup dutch process cocoa powder 1 teaspoon salt, separated 1 teaspoon baking soda 2 teaspoons baking powder 1 teaspoon freshly grated nutmeg 1/2 teaspoon cinnamon 1/4 teaspoon clove 1/4 teaspoon espresso powder 1 1/4 cup olive or vegetable oil 1/2 cup. milk 2 eggs 2 teaspoons vanilla extract 3 cups of grated zucchini 1/2 cup of walnuts, chopped 1/2 cup chocolate chips Preheat oven to 350 degrees. Mix all

Serves 4 INGREDIENTS: 2 pieces of bacon, cut into 1/2 inch pieces 4 ears of corn, corn cut from the cob and a knife run along the empty cob 2 medium zucchini, chopped into small pieces 1 small onion or leek, minced 1 T apple cider vinegar 2 tablespoons fresh parsley, chopped fine In a saute pan, add bacon and cook over medium heat until bacon is crispy. Remove bacon from pan and add corn, zucchini, and onion. Cook 10-12 minutes or until the corn is speckled brown on pieces, o

2 Servings (but servings vary based on amount of rice as this can be scaled easily) INGREDIENTS: Day old rice, 1 cup 1 Tablespoon vegetable oil 1 leftover chicken thigh (or cooked chicken thigh if none left over) 1 egg 1 carrot, minced 1/4 cup peas 1 small onion, minced 1 garlic clove 1 Tablespoon of Soy sauce 2 Tablespoon of butter DIRECTIONS: Heat Wok or large surface skillet on high until almost smoking. Add vegetable oil, carrots, and onion. Cook for 2 or 3 minutes, until

Serves 8 INGREDIENTS: 3 lbs onions (sliced thin, pole to pole) 4 T butter 2 cups of water (separated) 4 cups chicken stock* 2 cups beef stock* 5 sprigs of fresh thyme (or 1 t dried thyme) 1 1/2 teaspoons salt* 8 oz mozzarella cheese 8 slices of slightly stale bread *See how to section for specifics DIRECTIONS: Place butter, water, and sliced onions in a large stainless steel pan (this can be done with nonstick, but it does not caramelize as well) set over medium low heat. Spr

In a world where food waste is a growing concern, finding ways to utilize kitchen scraps can not only save money but also contribute to a more sustainable lifestyle. Many of us toss out vegetable peels, stale bread, and herb stems without a second thought. However, these scraps can be transformed into delicious meals that are both budget-friendly and environmentally friendly. Here are five creative recipes that make the most of your kitchen scraps. 1. Vegetable Scrap Stir-Fry

Growing your own herbs can be a game-changer for frugal cooking. Not only do fresh herbs elevate the flavor of your dishes, but they also save you money in the long run. Imagine stepping outside your kitchen door to snip off a few sprigs of basil or parsley for your next meal. This guide will walk you through the steps to successfully grow herbs at home, ensuring you have a constant supply of fresh ingredients without breaking the bank. Why Grow Your Own Herbs? Growing herbs