Cooking from Your Harvest

What a beautiful time of year fall is when you get to see the fruits of your spring and summer labour! Those plants are growing, and you are seeing those vegetables ripening and being prepared to pick. All that is left now is to enjoy them (or maybe preserve them)! There isn’t much that is more satisfying than to serve your family a meal you have grown and cooked with your own hands. Sometimes a garden will produce so much you may run out of ideas of what to cook! Here are a couple wonderful recipes to help you cook from the harvest.

Zucchini Crusted Pizza

Course Main Course



  • 4 cups grated zucchini squeezed to get out some of the liquid
  • 4 eggs
  • ½ cup almond flour
  • 2 cups cheese I use pecorino romano, but mozzarella, parmesan, and manchego are also good.
  • 2 tbsp olive oil
  • ½ tsp pepper
  • ½ tsp salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 tsp parsley flakes


  • Marinara sauce
  • Basil
  • Mozzarella or other cheese
  • Optional: add meat, olives, mushrooms, arugula, bell peppers, fresh tomatoes, or artichokes


  • Preheat the oven to 400°.
  • Add all crust ingredients to a large bowl and mix together with hands until well blended.
  • Prepare 2 baking sheets by greasing parchment sheets with olive oil.
  • Spread zucchini mixture in large circles on baking sheets. (It will be wet.)
  • Bake for 15 minutes.
  • Brush tops with olive oil.
  • Bake for 15 minutes.
  • Take out and add your favorite toppings.
  • Bake for 10 minutes and serve warm.




Raspberry Freezer Jam



  • 1 packet low sugar Sure Jell (pink box) 
  • cups sugar
  • 1 cup water
  • 4 cups crushed raspberries


  • Whisk sugar and Sure Jell together in a medium saucepan.
  • Add water and whisk. Turn on heat to medium high and whisk while bringing to a boil.
  • Boil for 1 minute, whisking constantly.
  • Pour sugar mixture into crushed raspberries. Stir well with spatula.
  • Immediately fill clean jars, leaving 1 inch head room. Set out at room temperature for 24 hours. Place in the freezer.

Enjoy these two recipes and let us know what you like to make from your harvest on social media!

Written by Michone Mercer

Hello, I’m Michone. I am the farmer at Plowgirl Farm. I’ve been married to my hard working, fun, waterman husband for 23 years. We have 3 beautiful daughters that I homeschool. We live in the mountains of Montana where we work hard, play hard, and love God and people. I am passionate about teaching others to grow food for their families and how to prepare that food. Happy farming friends!

"Train up a child in the way he should go and when he is old, he will not depart from it" (Proverbs 22:6).