Counting down to the new season 🌱 Something about this year feels different — bigger, fuller, like all the small things we’ve been building are finally lining up.
New plants, new experiments, new ideas waiting to happen.
#newseason #gardenplans #springloading #growseason #freshstart
Daydreaming about the garden, having it right at the house has changed everything. In the past, getting enough water to the beds was always a struggle. Last year, with the pump nearby, we could finally water at the best times, sundown and just before sunrise.
Consistent, gentle watering made a bigger difference than any fertilizer or trick we tried. Sometimes plants just need reliability.
#gardenlife #wateringroutine #growyourown #backyardgarden #soilandsun
Kitchen experiments don’t always go quietly 😅 Can you guess what this is? It almost exploded on us — thank god for the burping timer. Inside: a mix of bread, seeds, salt, and koji, slowly transforming into… well something. Fingers crossed it turns into flavor and not chaos. Fermentation for us is basically controlled risk with delicious potential.
#koji #fermentationexperiments #kitchenlab #foodscience #umami
Can you spot it? 👀 one of our first pantry products is hiding in plain sight here... All we can say is: it’s definitely not the cheesecake. Do you know what it is?
Coming soon.
#sneakpeak #comingsoon #foodteaser #newproduct #kitchenproject
The Tasting Yard started in the garden but the kitchen quickly took over.
Once we began experimenting there was no going back. Amino sauces, misos, pastes, pickles, dried things, smoked things – basically anything we could transform, we tried.
What started as curiosity became a pantry full of deeply flavored staples we now use every day. This year, we’re finally getting ready to share some of them. If you could add one handmade ingredient to your kitchen, what would it be?
#fermentation #homemadepantry #kitchenexperiments #miso #aminosauce
Kim is the organizational half of The Tasting Yard – While ideas fly everywhere, she’s the one turning them into plans, lists, timelines… and actual results. In the garden, though, she’s happiest doing the simple things: soaking up the sun, snacking on berries straight from the bush, mowing the lawn, and hanging out with her favorite little helper Max. 🐾
Proof that productivity and dirt under your nails can coexist.
#founderlife #gardendays #urbangarden #womenwhogrow #tastingyard
One of the founders of The Tasting Yard 🌿 – Kim.
By day she’s a freelance project manager and business owner, working with beauty, fashion, and skincare brands across Europe. Weekends she’s in the garden, planning the next harvest, testing recipes, and yes, quietly stealing blueberries straight from the bush.
Organization meets curiosity, spreadsheets meet the soil.
#founderstory #womeninbusiness #gardenlife #creativelife #behindthescenes
Mizuna is your green if you like radishes. This type of Japanese mustard practically grows itself. We already have new plants popping up from last year’s fallen seeds, the moment the weather softens. No drama, it just grows. Sharp, slightly bitter, and super fresh. We always toss a bit into salads. A small handful can wake up an entire dish.
#mizuna #japanesemustard #gardengreens #bittergreens #selfseeded
Radishes grow fast, ask for almost nothing, and deliver that sharp, fresh bite that makes everything feel a bit healthier. These are from last year’s harvest — crunchy,
peppery, and gone way too quickly.
Kim loves them simply on bread. Jake throws them on top of a breakfast omelet or snacks on them with a splash of vinegar. This is proof that sometimes the simplest vegetables bring the most joy.
#radishes #homegrownfood #kitchengarden #freshharvest #simplefood
We’ve always been drawn to unusual ingredients, the ones hiding in plain sight. 🌸
When we first heard you could pickle magnolia blossoms, we had to try it. The result? Floral, lightly spicy, slightly gingery, with a soft sweetness that makes it surprisingly addictive.
If you love sushi, this might change your life a little…you may never need to buy pickled ginger again. It hits that same bright, palate-cleansing note, but with its own wild character.
#pickledmagnolia #edibleflowers #homemadepantry #picklingseason #flavordiscovery
Magnolia was quick this year 🌸 watching the tree start to swell with buds always reminds us of one of last year’s most unexpected favorites: pickled magnolia blossoms. Delicate, slightly spicy, a little floral. Almost somewhere between pickled ginger and cloves, with a soft citrus edge.
It’s one of those ingredients that sounds strange until you taste it, then suddenly you’re putting it on your sandwich. Nature hides some truly wild flavors in plain sight. What do you think they’d taste like?
#magnolia #edibleflowers #foragedfood #seasonalflavors #springharvest
Seed starting season is almost here 🌱 Last year was heavy on tomatoes (and we’re still grateful), but this year we’re shifting focus — easier, low-maintenance plants and a lot more beans to rebuild the soil. Also… future miso depends on it.
Part of the fun is deciding what kind of gardener you want to be this season.
Do you grow your own seedlings, buy young plants, or sow directly into the beds?
#seedstarting #gardenplanning #growyourfood #beanseason #springprep
