Don’t let the nuances of our high desert environment discourage you from the satisfaction of growing your own food and supplying your own fresh flower bouquets. Especially when there are simple steps you can take to enjoy an abundant garden.
This crostata recipe transforms a traditionally sweet tart to a savory one by using late summer and fall vegetables. Homemade pesto—made with carrot top greens and toasted pumpkin seeds—completes the dish.