Two Ways to Use This Week’s Garden Harvest: Summer Herb Turkey Burger & Meatloaf

Peak summer flavors featuring fresh herbs, dill flower pickles, and colorful garden greens from my organic permaculture garden

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Sometimes the garden surprises you with perfect timing. I’m in a seasonal transition currently with my garden. Most of the early spring crops are spent, and I’m still waiting for the summer harvest to come in (I can’t wait to share these heirloom peppers, eggplants, tomatoes, tomatillos, okra, squash, and cucumbers with you!)

But this morning I stepped outside to find three beautiful cucumbers ready for harvest, several tender shishito peppers, and my dill flowers at their peak (the pollinators love it!). In the shade of my towering kale, I noticed some gorgeous lettuce leaves still crisp and sweet before the summer heat causes them to bolt.

I don’t yet have much of each of these delicious veggies, so instead of one recipe this week, I’m sharing two ways to use the same incredible herb blend—both featuring ingredients you can’t find in any store. These recipes showcase the magic of growing your own food, especially those unique touches like fresh dill flowers that transform simple meals into something truly special.

The Star Ingredient: Fresh Dill Flower Pickles

Before we dive into the turkey recipes, let’s talk about these show-stopping pickles. Most people have never seen dill flowers used in cooking, but they’re incredibly flavorful—more intense than the leaves with a slightly sweet, aromatic quality that makes these pickles absolutely addictive.

The best part is that the flowers of herbs are often packed with far more antioxidants and polyphenols than the greens.

Recipe 1: Summer Herb Turkey Burgers with Dill Flower Pickles & Purple Kale Salad

Serves 2 | Prep time: 45 minutes (including pickle time) | Cook time: 10 minutes

Asterics (*) notate what’s included in your Garden Harvest Produce Kit.

Fresh Dill Flower Pickles

Prepare these first – they need 30-60 minutes to develop flavor

Ingredients:

• 1 large cucumber*, sliced lengthwise into thin ribbons
• 2 oz fresh dill with dill flowers*
• 1/4 cup distilled white vinegar
• 2 tbsp water
• 1 tsp sea salt
• 1/4 tsp honey

Instructions:

1. Combine vinegar, water, salt, and honey in a glass jar, stirring until salt dissolves.
2. Add cucumber ribbons and dill flowers.
3. Cover and let pickle for 30-60 minutes while preparing the rest of the meal
4. The longer they sit, the more flavorful they become!

Summer Herb Turkey Burgers

Ingredients:

• 10 oz ground turkey (this makes 2 generous 6-oz burgers after herbs are added)
• 1 large egg
• 1oz fresh parsley*, roughly chopped (about 1-2 tbsp)
• 2 fresh sage leaves*, finely chopped
• 1 sprig oregano*, roughly chopped
• 3-4 sprigs lemon thyme*, roughly chopped
• 2 sprigs lemon basil*, roughly chopped
• 1 sprig of mint* roughly chopped
• 1 sprig of dill* roughly chopped
• 2 cloves garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1-2 leaves of crisp lettuce* and other desired burger toppings (this burger would be great with goat cheese, feta, or a tangy aged cheese like asiago or smoked gouda)

Instructions:

1. In a large bowl, combine all ingredients and mix gently with your hands
2. Form into 2 patties, making a slight indent in the center to prevent puffing
3. Preheat grill to medium-high heat
4. Cook burgers 5-6 minutes per side until internal temperature reaches 165°F
5. Let rest for 2-3 minutes before serving

Purple Kale & Mizuna Salad with Citrus Vinaigrette

Salad Ingredients:

• 1 bunch purple kale leaves*, stems removed
• 1 bunch fresh pink mizuna* (including pink stems)
• 2 bunches purple basil*
• Optional toppings: fresh berries, crumbled feta cheese

Citrus Vinaigrette:

• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp orange zest
• 1 tsp honey
• 1/2 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Remove thick stems from kale and chop into thin ribbons
2. Sprinkle kale with a pinch of salt and drizzle lightly with olive oil
3. Massage kale with your hands for 1-2 minutes until it wilts and softens (this breaks down the tough fibers, making the kale easier to digest and more pleasant to eat)
4. Roughly chop mizuna (keep those beautiful pink stems—they’re packed with antioxidants!) and purple basil
5. Whisk together all vinaigrette ingredients in a small bowl
6. Toss salad with vinaigrette and top with berries and feta if desired

To Serve:

Serve burgers on brioche or whole-grain buns with garlic aioli, dill flower pickles, and fresh, crisp garden lettuce. The combination of the herb-packed burger, tangy pickles, and colorful salad creates a meal that’s both satisfying and incredibly nutritious.

Recipe 2: Summer Herb & Shishito Pepper Meatloaf with Wilted Dinosaur Kale

Serves 4-6 | Prep time: 15 minutes | Cook time: 35-40 minutes

This version transforms the same delicious herb blend into a comforting meatloaf with the added zest and flavor of fresh, green shishito peppers.

Summer Herb Meatloaf

Ingredients:

• 1 lb ground turkey
• 1 large egg
• 2oz sprigs fresh parsley*, roughly chopped
• 2 fresh sage leaves*, finely chopped
• 1 sprig oregano*, roughly chopped
• 3 sprig lemon thyme*, roughly chopped
• 2 sprigs lemon basil*, roughly chopped
• 1 sprig of mint* roughly chopped
• 1 sprig of dill* roughly chopped
• 2 cloves garlic, minced
• 2 shishito peppers*, finely chopped (these are not hot peppers. They are still young, so the seeds are tender to eat. You can leave them or remove them as preferred)
• 1/4 cup yellow onion, finely chopped
• 1/2 cup old-fashioned oats
• 1 tsp sea salt (or to taste)
• 1/2 tsp black pepper

Instructions:

1. Preheat oven to 350°F
2. In a large bowl, combine all ingredients and mix gently with your hands
3. Transfer to a 9×5 inch loaf pan and shape into a loaf
4. Bake for 35-40 minutes until internal temperature reaches 165°F
5. Let rest for 5 minutes before slicing

Stone Ground Honey Mustard Sauce

Ingredients:

• 3 tbsp stone ground mustard
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• Pinch of salt

Instructions: Whisk all ingredients together in a small bowl. Serve atop the meatloaf.

Wilted Dinosaur Kale Salad

Use the same preparation method as the purple kale salad above, substituting:

• 1 bunch dinosaur kale* for the purple kale
• Keep the same mizuna and purple basil*
• Use the same citrus vinaigrette

The earthy flavor of dinosaur kale pairs beautifully with the heartier meatloaf, while the purple basil adds a stunning color contrast.

The Functional Nutrition Benefits

Both recipes showcase how fresh herbs can be medicine in your meals:

Anti-Inflammatory Powerhouse: The combination of fresh herbs provides concentrated antioxidants and natural anti-inflammatory compounds that support overall health.

Digestive Support: Fresh herbs like oregano, thyme, and sage contain natural digestive enzymes and antimicrobial compounds that support gut health.

Blood Sugar Balance: The high protein content combined with fiber-rich vegetables helps maintain stable glucose levels and sustained energy.

Liver Detox Support: Cruciferous vegetables like kale support your body’s natural detoxification pathways, while fresh herbs provide additional cleansing benefits.

Growing Your Own Flavor Arsenal

The herbs featured in these recipes—cinnamon basil, lemon thyme, lemon basil—aren’t typically available in stores, which is what makes growing your own so special. Even a small container garden can provide fresh herbs that transform simple ingredients into gourmet meals.

The dill flowers are particularly special. Most people harvest dill before it flowers, but allowing some plants to bloom gives you this incredible aromatic ingredient that adds complexity you simply can’t buy.

Visit Me at the Farmers Market

You can find all these fresh ingredients at my Wellness IQ Apothecary booth at the Canton Farmer’s Market on Saturdays! I’ll have limited recipe kits available this week:

• 3 Turkey Burger Kits with dill flower pickles
• 3 Meatloaf Kits with shishito peppers

Each kit includes all the fresh herbs and garden vegetables outlined with a recipe QR code. These unique combinations showcase ingredients you won’t find anywhere else locally.

Take Your Nutrition to the Next Level

These recipes demonstrate how fresh, nutrient-dense ingredients can create meals that are both delicious and healing. If you’re interested in learning how personalized nutrition can address your specific health goals, I’d love to help you discover the power of food as medicine.

Book Your Complimentary Consultation

Jordan Casey is a functional nutritionist specializing in garden-to-table nutrition and personalized wellness protocols. She serves clients in Canton, Marietta, and throughout Georgia with both in-person and remote consultations.

*Available fresh from my organic permaculture garden at the farmers market

Keywords: summer herb turkey recipes, dill flower pickles, farmers market Canton GA, garden to table recipes, functional nutrition recipes, organic herbs Georgia