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 the articles 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.

Share tips or ask specific questions over at our Vegetable Gardening Forum. Planet Natural’s community of avid gardeners can help.

Vegetable Gardening Guru – How to Grow Vegetables

VegetablesYou don’t have to grow organic, but we can’t deny it’s a beautiful thing when the plants you love just love you right back. Planet Natural Garden Supply has developed this guide to answer your biggest gardening questions, no matter how you choose to tend your harvest. Enjoy!

Why Bother Growing Organic?

What’s all the fuss about organic produce? When you see it stacked and misted on in the produce section, it all looks about the same. I never understood the hype.

Then one day, a box full of fresh-from-the-farm veggies was loaded into my arms. An organic farm just 30 minutes away from my door was selling shares of their crops, and I signed up for a weekly delivery. I didn’t realize I’d stepped into the flourishing world of Community Supported Agriculture that’s changing the face of farming today. (more…)

Growing Pea Shoots

Organic Pea ShootsGrow your own pea, sunflower and other shoots for the kitchen table.

Your friendly, gourmet-minded Planet Natural blogger likes to keep up on cooking and restaurant trends when planning next year’s garden. Why else would we have tried growing radicchio not so many years ago? (Since then, it’s become a favorite, though it needs a little growing attention.)

This year, we’ve taken note of how many restaurant salads, especially at restaurant’s that feature organic, locally sourced foods, add pea tendrils to their salads. Those curling lengths of green add visual interest to a bowl of greens as well as adding something of a snap pea flavor to the cornucopia of tastes that come with mixed green and mesclun salads.

Of course, you don’t have to wait until spring to grow pea shoots for your salads. You can do it indoors and within weeks have a bumper crop of curly, tasty tendrils to add to salads or use as plate decorations. Like growing sprouts, growing shoots indoors makes a wonderful family project, one in which your kids will probably be glad to take part. (more…)

The Best Pumpkin Pie

Pumpkin Pie…might just be made from squash.

Squash pie. My grandmother didn’t make them — rhubarb pie was her specialty — but I knew households where women did. Those households almost always, as I remember, had gardens with winter squash patches.

Well, squash pies, sometimes masquerading as pumpkin, are all the rage this year. And butternut squash is the favorite choice, as this big-stuff newspaper video or this featured recipe from America Public Media’s popular radio program Splendid Table demonstrate.

Your desert-loving Planet Natural blogger wouldn’t say anything against pumpkins. But I would say something against canned pumpkin fillings. Canned fillings are often tasteless, little more than a bulky way to carry the sweet and spice flavor we associate with pumpkin pie. (more…)

Growing Pumpkins For Fun and Pie

Pumpkin PatchPumpkins are easy to grow organically.

My grandfather used to say that a jack-o-lantern was a waste of a good pumpkin. He grew a pumpkin patch at the end of his garden that would spread out over the rough lawn that bordered it. The next year he’d move it to the other side. He’d get a handful of fruits each year and he didn’t want any of them to go to Halloween carving (see “grandma” below).

Grandpa loved pie and he especially loved pumpkin pie which he ate absent whipping cream or any other adulteration. Grandma was celebrated for her pie crusts, though we often wonder what her great grandchildren would think of the cube of lard that was always in the back of the refrigerator. No matter what time of day grandpa took a piece of pie — including as a bedtime snack — he washed it down with a cup of coffee. He seemed immune to caffeine. (more…)

Grow, Eat Shell Beans

Shell BeansHeirloom “cooking beans” are nutritious, delicious, and easy to raise.

Our correspondent writes in to say the most beautiful things he saw at the last farmers market this fall were the large bowls of heirloom shell beans in colors and patterns he’d never seen before. He bought a couple of the four offered: two cups of the surprisingly popular Jacob’s Cattle, each bean big and colored like a Hereford, and a cup or so of brilliant, unusually black and white, yin-yang patterned “Calypso.”

Interest continues to grow in what our great grandmothers called “cooking beans,” dried shell beans that often require soaking and long cooking times, a process that many time-squeezed home cooks forego in favor of pre-cooked, canned beans. (more…)

Perfect Cabbage, Organic Miracle

Organic Garden CabbageThe priceless rewards of growing unblemished cabbage organically.

Our correspondent in Washington state’s Skagit River Valley farm country writes in:

We’re seeing all the signs of late harvest in farmers markets, small farms, and family gardens lately: winter squash of all sorts, pumpkins, turnips and rutabaga, beets, last crops of spinach that had been second planted in late summer. And then there’s cabbage.

We love big, tight heads of cabbage from plants that we set out right at last frost and then, these past months, watched grow. Like all long season crops, cabbages are prone to problems just because they’re around so long. Pests, always on the come and go, have all that time to find them. (more…)

Early Season Garden Crops

Asparagus HarvestSpring harvest vegetables are among the year’s most enjoyable.

That short season of spring-harvest garden crops is almost — or entirely — gone depending on where you live. Some are yet to come. Here, a week before the official start of summer, our peas are full of blossoms. Pea blossoms make a lovely addition, when still attached to their curling tendrils, to any salad or as a garnish. But peas themselves, one of the first things planted in the garden and one of the first we think to harvest, are still a few days away.

And sure, we’ve been harvesting lettuce — we were thinning it a week ago — and we know its young, fresh flavor won’t be matched by what we pick in July. But the lettuce proves the point: some of our favorite garden harvests come during spring.

Maybe the reason these early season garden crops seem so delicious, and satisfying, and even precious, is that they are the first. Later when the carrots and tomatoes and the summer squash comes, we may have forgotten all about them (unless there’s some rhubarb sauce in the freezer). But for now, they’re the most wonderful harvest we can imagine. (more…)

Growing Classic, Heirloom Head Lettuce

Head LettuceA challenge to grow and less nutritious than leaf varieties, head lettuce is still a thing of beauty.

When did I become a lettuce snob? It was back in my youth, about the same time I became interested in healthy eating and gardening. I’d been raised on iceberg lettuce, the kind that came from the grocery store in big pale heads. Mom would tear up the leaves, put them in a bowl and voila! Salad. I didn’t mind it. Those tasteless leaves we’re just a way for us to get that sweet, commercial, orange-colored salad dressing in our mouths. Look ma! I’m eating vegetables! (more…)

Sowing Seeds Directly In the Garden

Planting SeedsThe ritual of planting garden seed keeps us in touch with the past while letting us look forward to the future.

Some of us live in places warm and weather-friendly enough that our gardens are already in. Some of us, with a possibility of frosts and even a heavy wet spring snow still to come, will continue to wait. But for many of us, now’s the time. All it will take is a couple sunny and warm days before we can sow seeds directly in our gardens. Sure, the peas and a few others might already be in. But where the weather turns suddenly — from winter to summer, as it often does here in Montana — we want to be ready.

So let’s pretend that it’s that most exciting (and anticipated) moment of the gardening season: planting time. We’ve gotten in and worked the soil, maybe spread some manure, worked in compost, and tinkered with the pH (after testing) using sulfur or lime. (more…)

Easy-To-Grow (Tasty, Too) Jerusalem Artichokes

Jerusalem ArtichokeThese toot-sweet (ha!) tubers are a healthy addition at meal time.

Your friendly and inquisitive Planet Natural Blogger once inherited a garden that had an established bed of Jerusalem artichokes. At the time we took it over, the artichokes were already growing and some, despite a rainy summer there in the great Northwest, were already sporting flowers. “We don’t do anything to ‘em,” the crusty old gardener from whom we bought the property told us. “They just come back every year.” “Whatta ya use them for?” we wanted to know. “Oh, all kinds of things,” he said, which we later found out included throwing a bunch of them to the couple of hogs he was raising. (more…)

Grow Organic Potatoes

PotatoesKeep pesticides off your dinner table by raising your own chemical-free, heirloom potatoes.

Potatoes have always been a family favorite and for good reason. We associate them with Sunday dinners, Monday hash, and home-made Saturday night fries. We love baked potatoes topped with homemade salsa and home-fries with salsa and eggs. We use diced potatoes with cheese and green chile as an enchilada stuffing. In the fall, we make a delicious cheese and mushroom tart with a potato crust. We’ve even been known to make a potato and onion pizza with rosemary. And yes, like everybody else, we love garlic mashed potatoes. (more…)

Page 1 of 1212345...10...Last »