The Tourne-Sol Blog

May in the kitchen garden is looking pretty green! But how do you cook those first harvests when summer’s diversity hasn't quite arrived yet? From kale massage techniques to our zero-waste radish top pesto, discover our secrets for savoring spring with creativity.

Next time you're making a pizza, let your imagination run wild and experiment with less conventional ingredients. In short, use up whatever you have left in your fridge!

If you're looking for a quick and easy way to use up an abundance of leafy greens, herbs, surplus scallions or garlic scapes, or if you want to concoct something succulent with the leaves from your bunches of beets, turnips or radishes, scrambled eggs will be one of your techniques of choice!

A simple yet delicious recipe to make the most of your organic beets? Try this roasted beet salad with feta cheese and arugula. 

By roasting the beets, you can preserve their color and flavor, making them a tasty addition to the tangy feta cheese and peppery arugula. The salad is topped with toasted pumpkin seeds for a satisfying crunch,