Vegetable

There's few things more rewarding than growing vegetables in your own backyard. The fresh taste of a vine ripened tomato or snap pea harvested at its flavorful peak is second to none. Vegetable gardening is a great family activity, one that provides rewarding outdoor exercise. And knowing that your organically-grown veggies carry none of the risks of today’s commercial, factory-farm produce can be priceless.

To ensure you raise the best-tasting, most nutritious food for your family — in ways that make your garden as safe and healthy as it can be — takes planning, know-how and experience. Click here for information on locating your new garden plot, improving soil health, selecting the best vegetable varieties for your growing conditions, and caring for your plants — naturally! — all the way to harvest.

Sugar Is Sweet; Let’s Make A Pumpkin Pie!

Heirloom PumpkinsWe finally had our first hard freeze here in Northern New Mexico, two weeks late of the average. Now, I’m sure most of you, including those in my beloved former-hometown of Bozeman, MT, are well beyond that point. Anyway it got me to thinking about how closely we’d be listening to weather forecasts in the fall, watching the patterns, and waiting until just the last moment to get in the winter squash and sugar pumpkins. Usually a light frost would first do some damage to the vines, warning enough that it was time to go out with a short, sharp knife and get them in. But sometimes a hard frost would just descend from the sky — like it did here last night — and, well, if caught napping it might mean the loss of one’s valuable crop. (more…)

Turnip, Parsnip and Rutabaga

Root VegetablesOr maybe that should be Rutabaga, Turnip, Parsnip as rutabaga and turnips are closely related in many ways (in post Revolution America rutabagas were called “turnip-rooted cabbage”, according to Jere Gettle) and parsnips — bless their sweetness — are quite different. But all three are root vegetables and we love them this time of the year because 1) they’re easy to grow, especially in the late season (well, maybe not parsnips that usually need a long season to mature); 2) they’re well adapted to cool and short growing season (even parsnips); 3) they taste even better after cold weather and frosts have set in; and 4) they keep well, sometimes for months in a cool basement, root cellar or refrigerator.

Then why do I see you out there holding your nose? Is it because they have that cabbagey twang (well, not parsnips) that gets your mouth vibrating like a guitar string when you take a bite? Get over it! My sense is that if you like cabbage, you’ll like turnips and rutabagas. It’s the texture, I believe, combined with that taste, that puts most people off. (more…)

Precautions When Canning Tomatoes

Canning TomatoesFor years, we canned tomatoes and homemade tomato sauce the way grandma taught us: using the water bath method. This involved packing sterilized jars with hot (cooked) fruit or tomatoes and boiling for a designated amount of time, usually an hour or more for tomatoes. That’s not true anymore. In this age of increasing food contamination, you don’t want anything bad to come out of your kitchen. What could happen? Listen to what Renee R. Boyer, Assistant Professor, Food Science and Technology, Virginia Tech; Julie McKinney, Project Associate, Food Science and Technology, Virginia Tech…

… high-acid foods prevent the growth of spores of the bacterium Clostridium botulinum, which can’t be killed by boiling. Foods with a pH more than 4.6 allow the spores to grow. If spores of C. botulinum are allowed to grow, toxin will form, and consumption of C. botulinum toxin is deadly. Symptoms from the consumption of this toxin develop within six hours to 10 days and include double and blurred vision, drooping eyelids, slurred speech, difficulty swallowing, and muscle weakness. Paralysis of breathing muscles can cause a person to stop breathing and die unless mechanical ventilation is provided.

Didn’t mean to scare you. But this is serious business. Take precautions. (more…)

Monster Pumpkins

Giant PumpkinWe’ve never quite gotten into the notion of competitive gardening. For us, gardening has always been a community effort, a share-the-knowledge and help-your-neighbor kind of thing. Of course, that hasn’t stopped us from bragging about snap pea yields or tomato harvests (or the excellent things we do with our harvests once brought to the kitchen). But contests for monster pumpkins? We haven’t had the garden space — the University of Illinois Extension division recommends that even for regular pumpkin vines you need 100 square feet per hill — or the necessary growing season and conditions to try it. But there’s a lot of gardeners that do. There’s even communities of gardeners dedicated to the giant beasts.

Currently, the record giant pumpkin weighed in at over a ton, a quarter ton increase from just six years ago. (more…)

Tomatillo Time

Garden TomatillosThere’s a simple reason I spent all those years avoiding growing tomatillos: ignorance. Once I learned more about their culinary uses, once I learned how easy they were to grow, well, things changed. With all those peppers being harvested and home growers steaming up their kitchens while making salsa verde, now is a good time to talk about those husk-covered garden fruits that look like little Chinese lanterns as they mature on the vine.

Lover of Mexican food that I am, I’d been eating tomatillos for years without paying much attention. Sure, they’re an integral part of green salsas, both cooked and not. But they’re also great in chile stews where they can smooth out the flavor and tamp down the heat. They’re also good used in other types of food, such as chutneys. And tomatillos are a good source of nutrition. They have 7 mg of Vitamin C per fruit (nearly 20% of your daily requirement in 100 grams) and more minerals per equal weight than tomatoes. They’re also a good source of anti-oxidants and contain small amounts of vitamin A, zeaxanthin and lutein, things important to your visual health. (more…)

Sweet Season: After a Garden Frost

Frosted GardenMost of us don’t dread the coming of fall even though for several parts of the country it means the end of vegetable gardening season. (Of course, there’s always growing indoors). That first frost will yellow the cucumber vines and turn the basil leaves black. We’d better have all the corn picked — if there’s any left — and bring in the winter squash if we want it to keep, ahead of that first glistening, frozen veil. And the lettuce? Kiss it goodby, unless you’ve covered your delicate plants or the first frost is light. On the other hand, spinach may not be hurt if the frost is light enough.

But there are reasons to look froward to the first garden frost. Some vegetables not only survive it, they come out of the garden tasting even better than before. Kale and broccoli especially gain a sweetness from a light frost that can’t be matched by anything picked earlier. Other members of the brassica family — cabbage, brussels sprouts and kohlrabi — also do well with frost. (more…)

Winter Squash For the Keeping

Winter SquashWe’ve had gardens big and small but all of them this time of year were mostly consumed with winter squash vines. Even our smallest gardens hosted a squash plant or two — or maybe pumpkins — and just ahead of the first frost the wandering vines set and their maturing fruit took over. Big garden… no problem. We’d plant a couple types of keepers (as opposed to summer squash, zucchini, patty pan and the like) and hope for a bountiful harvest that would keep us in the fruit’s sweet meat at least until Valentine’s Day. Storing winter squash that long requires some know-how. Here’s what we learned and have garnered from others, books and websites included, over the years.

When are squash ready for the picking? When it’s rind has turned a deep color and is dull, (often) gray and can’t be punctured easily by you fingernail. Be sure to leave an inch or two of stem to prevent rot from creeping in from the top. Do this before the first frost arrives. Hardier brands of winter squash can take a light frost but should be picked at the first sign of vine die-off. Eat these squash first as well as any that are bruised. Those that haven’t completely ripened on the vine can still be eaten. We’ve found them to be not quite as sweet but still delicious. Eat them before the well-ripened ones you’ll want to save for holiday (and beyond!) dinners. Same rules apply to pumpkins. (more…)

Homegrown Tomato Time

Heirloom TomatoesThere’s something different in the air, something that precludes the end of summer and the coming of cooler days and chillier nights. Your area may have reached that point already, a time when frost is anticipated maybe even tomorrow. But for most of us, there’s still an abundance to be had in our gardens and that means homegrown heirloom tomatoes.

The history of tomatoes, their trip from the Andes and the gardens of the Aztecs to Europe and back to America is fascinating. In his entertaining book The Heirloom Life Gardener, Jere Gettle recounts the origins of the belief that tomatoes were poisonous (they’re members of the nightshade family, as are belladonna and henbane) and how they were first grown in the Old World as an ornamental. He recounts that famous moment in tomato history where a crowd of two-thousand gathered in Salem County, New Jersey to watch Colonel Robert Gibbon Johnson commit suicide by eating a basket of tomatoes. They were disappointed. Today they’re consumed by the tons. (more…)

Abundant Recipes: Summer Squash

Summer SquashThere’s only one thing more abundant this time of year than zucchini and crookneck: summer squash recipes! Of course, squash isn’t the only thing coming in abundance from our gardens in August. And there-in lies a clue as to how we should use this bounty. What grows together, goes together.

That’s exactly the principle Dani over at Clean and Delicious operates under when putting together her Raw Summer Squash Salad with Feta and Tomato. She combines squash, cherry tomatoes (who doesn’t have a lot of those in the garden now?), basil, olive oil, lemon juice, feta cheese, and salt and pepper into a refreshing first course. Our variation? Add a pinch (or three) of chile flakes to bring out the flavors. (more…)

Talkin’ Potato Blight

Harvesting PotatoesAugust is often the make or break month for potatoes. No doubt, if you’ve planted a few rows (or a lot) of potatoes, you’ve already dug a few plants for new potatoes which are usually ready two weeks or so after the plants blossom. But if you’re waiting until the first frost so you’ll have big tasty tubers for winter storage, now’s the time to be on alert. Warms days with high consistent humidity encourage blight, as does wet weather. The problem with potato blight is that once it starts, it’s nearly impossible to make it disappear completely. Still there are things you can do to prevent and impede potato disease. The ultimate goal is to keep them from the tubers. (more…)

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