In Part 2 of our Patch to Plate Retrospective series, Annie Scibienski is back with four previously aired short segments all about using ingredients from your home garden in your home kitchen. This time, however, they are all in one place.

Up first, Annie Scibienski shares her wealth of knowledge on all things asparagus. From growing to cooking and preserving, she provides some great tips to help you make the most out of this delicious perennial vegetable. She suggests different cooking methods, including blanching, grilling, and stir-frying, and shares some mouth-watering recipes like Pan Roasted Asparagus and Asparagus Quiche without crust. So, if you're a fan of asparagus or want to learn more about this nutritious and flavorful vegetable, don't miss this segment!

Next hear all about a wide variety of tender greens that can be grown in spring gardens in the Hudson Valley. You probably know all about lettuce, but arugula and spinach are also great spring greens that are fun to grow, cook and eat! Listen and gain some new tips and techniques.

The focus of the third segments is on hardy greens like kale, Swiss chard, and broccoli rabe. Get out the olive oil and garlic to enjoy these veggies. Do you know how to massage kale for a delicious salad? Interested in learning about what ingredients go well with Swiss chard or broccoli rabe? If so, this segment is for you.

Finally, learn about a wide range of ways to prepare zucchini and summer squash, some simply using your pantry staples, while others are more creative. If you’d like to know how to cook squash blossoms, make frittatas, or serve it with eggs or rice, this segment is for you. Your mouth will be watering!

Host: Jean Thomas

Guest: Annie Scibienski

Photo by: Teresa Golden

Production Support: Linda Aydlett, Deven Connelly, Teresa Golden, Xandra Powers, Annie Scibienski