Jenny Everett
Jenny Everett is a contributing editor at Garden & Gun, and has been writing the What’s in Season column since 2009. She has also served as an editor at Women’s Health, espnW, and Popular Science, among other publications. She lives in Mount Pleasant, South Carolina, with her husband, David; children, Sam and Rosie; and a small petting zoo including a labrador retriever, two guinea pigs, a tortoise, and a fish.
What's in Season
This Appalachian tradition is the ultimate way to preserve a late-summer green-bean haul
What’s In Season
Get to know the perfect pepper for anyone who doesn’t like the heat
Food & Drink
When the cukes, okra, or jalapeños are gone, the culinary creativity is just getting started
Food & Drink
Don’t let what’s left in the skillet go to waste. Here, top Southern chefs give ideas for one of their favorite secret ingredients
What's In Season
With their unmistakable chompers and full, balanced, flavor, sheepshead are as delightful to catch as they are to eat
What's In Season
Creasy greens, an Appalachian relative of watercress, add peppery heat to winter plates
What's in Season
Top this fall favorite with a hearty sauce to transform it into a pasta-like autumn feast
What's in Season
Cobble together a tempting dessert with early summer blackberries
Food & Drink
Two beloved New Orleans foods come together in one knockout party bite
What's in Season
Spring’s first garden crop—crisp, peppery radishes—comes in dozens of varieties beyond the familiar round and red
What's in Season
Whether you bag them or buy them, this bird makes a terrific addition to any festive spread
What's in Season
Come autumn, fresh pecans are at their sweet peak
What's in Season
One taste of an Ashe County pimento, and you may shun watery bell peppers for good
What's in Season
From pickles to slaw, kohlrabi makes an unexpected — and extra-crisp — substitute for cabbage
What's in Season
Garlic’s milder kid brother is a bright and sweet cold-weather treat
What's in Season
A delicacy straight from the tree, this walnut is everything it’s cracked up to be