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Jerry & Kristy
Seattle Garden & Kitchen Examiner | Bio
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Jerry and Kristy have been married and gardening together for 25 years. She's a writer and he's a retired computer science college instructor. They have multiple gardens on their property ranging from vegetables, fruits, herbs and flowers: all grown organically. This year: Hydroponics!


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Seattle Garden & Kitchen Examiner's Articles

Showing: Garden Plant of the Week articles
Try this recipe for a wonderful garlic and herb crusted roast. Ingredients:3-5 lbs roast (boneless beef round rump, chuck eye, shoulder blade, etc)4...
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I am a big black bean-garlic sauce fan! One of my favorite dishes is shrimp in black bean-garlic sauce but also like it used with chicken, meat and...
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One great way to use garlic is in an aioli. While a true aioli is very high in fat and cholesterol, it is easy to develop delicious alternatives that...
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Amazing, Versatile Garlic I admit it, I love garlic and its endless possibilities it brings to the kitchen. It is a member of the alliums family and...
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This is a very basic, easy Cauliflower soup. It really lets the cauliflower taste come through but may be bland for some taste. You can add more...
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Baked cauliflower is extremely tasty and a great way to get kids (or other non-cauliflower lovers) to eat this healthy vegetable. These are two...
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Versatile, Sweet CarrotsCarrots have to be one of the most versatile root vegetable around! They can be eaten raw or cooked and can be added to...
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Why settle for store bought mushroom soup filled with salt and preservatives when you can make delicious fresh preservative-free version? This...
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When guests drop by this Holiday season, why not offer them some delicious crab stuffed mushrooms? This is a super easy, very tasty recipe that is...
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Most people consider mushrooms to be vegetables, but in fact, they are actually a fungus. That sounds gross but really all it means is that it is an...
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