Not only is Frances Palmer a ceramist and gardener, she's also an accomplished cook. Here she shares some of her favorite recipes, dishes that make the most of the bounty from her garden.
Roasted Eggplant and Feta Dip
A nasturtium from her garden makes a spectacular garnish for Frances's rich eggplant dip.
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In addition to the essential corn and fresh beans, Frances uses a variety of vegetables from her garden including green and yellow beans and purple potatoes in her colorful succotash.
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Worcestershire sauce, soy sauce, lemon juice, garlic, and a bevy of spices and fresh herbs make a super flavorful marinade for this affordable cut of meat.
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Fresh or dried lemon verbena makes a wonderful tisane, or herbal tea.