Ask Jen about her garden harvest

veggie pizza

Do you have a garden? I’m talking about a small garden that you plant a variety of veggies in and that needs weeded. Constantly (heavy sigh). In this case, the 200 acre family farm doesn’t count.

I have one. It’s really small because I loathe having to weed that thing. Weeds and I do NOT get along.

broccoliWhat do you grow? I grow (in order of the rows in my garden) cucumber, sweet corn, green beans, roma tomatoes, cherry tomatoes, green peppers, carrots, eggplant, broccoli, and banana peppers. The banana peppers are potted and are growing over beside the barn. And not doing very well (probably because I forget that they’re there. My bad.)

My favorite people in the entire world are very short (2 and 5 years old), and love to pick eye-level goodies from the garden. They pick and eat raw green beans and cherry tomatoes on a daily basis. Yes, my niece and nephew are veggie-addicts, and that makes me one happy aunt and gardener! 

I plant all of this wonderfulness for the purpose of canning and enjoying the rest of the year, but my plans never work out. You see, we eat everything before we can it.

Is that a good thing or a bad thing?

BTW, my eggplant didn’t get pollinated this year. I never thought I’d have to worry about not having bees around… so sad.

veggiesWhat is your favorite meal to make with your fresh veggies? Mine is veggie pizza. Oh. My. Stars. We make it as soon as the veggies are ready, and throughout the summer. The kids absolutely love it, and love helping to make it, too! Try it out, and let me know what you think!

Go make something awesome,

Veggie Pizza


2 – 8 oz. cans refrigerated crescent rolls
1 – 8 oz. package cream cheese, softened
1 cup sour cream
1 tsp. dried dill
1 tsp. parsley flakes
1/2 tsp. seasoning salt
1/4 cup minced onion
1/2 tsp. minced garlic (more or less to taste)
1/2 cup chopped broccoli
1/2 cup chopped tomatoes
1/2 cup chopped green pepper
1/2 cup shredded carrot
1/2 cup chopped cucumber, seeded
1 cup shredded sharp cheddar cheese


Roll out the crescent roll dough onto a 9×13 inch baking sheet, and pinch together edges to form the pizza crust. Bake the crust for 11-13 minutes, in a 375° oven. Remove from oven and let cool 15 minutes without removing it from the baking sheet. In a bowl, combine cream cheese, sour cream, dill, parsley, seasoning salt, garlic and onion. Mix until well combined and spread over the chilled crust. Spread the sharp cheddar over the cream cheese mixture, and then top with various veggies. Slice and serve to friends and family! They’re going to love it!

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