Gardeners living in temperate zones often feel that vegetables can only be planted during the frost-free periods. However, some of the cold hardy vegetables can be planted up to six weeks prior to the average last killing spring frost. Certain vegetables also can be planted late in the fall and in the winter months in these Temperate Zone climates to take advantage of their early spring germination and development. These cool season vegetables include (more…)
In the fall, after the garden has been cleared of all dead non-decomposed plant material (add this to the compost pile), till the garden area and mark the rows as if you were going to seed. Just before the ground freezes (or after if necessary) seed the desired cold-hardy vegetables, cover with soil from the garden or potting soil (if the garden soil is frozen). Cover the seed as directed on the package. A layer of straw or hay mulch or even shredded leaves (more…)
1 Spanish onion, finely chopped
2 small garlic cloves, minced
3 large ripe tomatoes, peeled and seeds removed, chopped
2 jalapeño pepper, finely chopped
2 Tbsp minced cilantro
2 Tbsp fresh lime juice
Salt and pepper to taste
1 can of corn, drained
1 can of black eyed peas or black beans, drained
1 green pepper, seeded and diced
1 red or yellow pepper, seeded and diced
Combine all ingredients. Refrigerate at least 4 hours to blend flavors. Serve with wheat tortilla chips.
This soup freezes well to save for another time if you don’t add the sour cream until you are ready to reheat it and serve.
1/2 cup butter
1 medium onion
1 1/2 pounds zucchini, sliced
2 cups chicken broth
pepper (to taste)
1/2 teaspoon basil
1/2 teaspoon curry
1/4 teaspoon nutmeg
1/2 cup sour cream
Sauté zucchini and onion in butter until transparent. Add broth and seasonings. Puree mixture and return to stove top. Add sour cream slowly, just before serving.
by Debbie Baker
I love soup. And this is one of my own recipes that I’ve made for years and shared with many on a cold fall day with crusty bread on the side. I often used leftover steamed broccoli as long as it was still firm.
1 head of broccoli florets cut up into small pieces (about 2 cups) steamed slightly
One large onion, chopped
2 cloves garlic crushed
1 Tablespoon butter
6 Cups chicken broth
2 Cups milk
1/4 teaspoon pepper (black or hot)
1 pound cheddar cheese grated fine
Dried potato flakes (or one left over potato, riced)
Sauté onion and garlic in butter. Add broth, milk and bring to simmering. Add cheese and stir until melted and returned to simmer. Add potato flakes (or riced potato) as need to thicken. Continue to stir until thickened. Stir in broccoli and serve.
For a twist, sprinkle with fresh grated nutmeg.
by Sandra Merrill
3 tablespoons virgin olive oil
1 cup onion, chopped
2 cloves garlic, crushed
4 cup fresh tomato puree (fresh plum tomatoes, skinned and put through a food mill)
1 6 ounce can tomato paste
1 tablespoon oregano
1 teaspoon basil
1 bay leaf
1/2 ground beef or turkey
1/2 pound hot Italian sausage (pork, chicken or turkey)
Brown meats, onion and garlic in olive oil, pour off extra fats (there isn’t any if you used turkey or chicken). Add tomatoes, and paste, bay leaf and oregano. Simmer for 2 hours. Add basil and simmer for 20 minutes. Serve over any pasta.
by Pam Morgan
My mom always had a tough time cooking for my dad. She couldn’t use any herbs or spices (let alone garlic) or he wouldn’t eat what she prepared. But she learned to make many foods tasty using wine and onions. This is one recipe our whole family loves.
3 – 5 pounds of sweet onions, pealed and sliced (Vidalia or Sweet Spanish work great)
1/4 pound unsalted butter
1 cup butter cracker crumbs (Kebler butter thins or Ritz)
1/2 cup finely grated parmesan cheese
Sauté onions in butter until transparent and starting to lightly brown. Lately I’ve been adding a small amount a garlic to the sauté and 2 tablespoons of white at the end of the sautéing. My mom looked longingly at me when I told her.
It takes at least one waxed sleeve of butter crackers to make 1 cup of fine crumbs. I put the crackers in the food processor, but a rolling pin works fine too. Add the parmesan cheese to the cracker crumbs.
In a round Pyrex dish, layer the sautéed onions first, then a layer of the cracker crumb mixture then another layer of onions topping off with the last of the cracker mixture. Most of the time I double or even triple this recipe since the onions cook down so far if you start to allow them to caramelize (which adds to the flavor greatly!)
Bake this at 350 degrees for 20 minute or until the topping starts to brown.
by Edwina Constant
Herbs keep the flavor in all our winter cooking, but the first fresh herbs and vegetables of spring are always cherished. Not that long ago, I had my daughter out in the woods harvesting ramps with me for spring soups.
3 tablespoons olive oil
1 large garlic – pressed
1 bulb of finocchio (bulb fennel) – sliced
6 large ramps ( or 3 leeks) – sliced
6 cups broth (vegetable, chicken or water)
2 FRESH bay leaves – bent in several places
pepper to taste
Any combination of finely chopped summer squashes, tomatoes, peppers or carrots.
Chopped fresh chervil and water cress
Sauté garlic, finocchio and ramps in oil for 20 minutes, stirring often. Add broth and bay leaves and simmer for 30 minutes more. Remove bay leaves and puree soup in food processor until smooth. Serve in individual bowls topped with garnish of raw vegetables, herbs and lemon wedges. Grate pepper to taste.
by Sandra Merrill
This is a fun salad to serve in parts, allowing people to put whatever they want onto their plates. I have given each guest a plate with one squash blossom or daylily blossom opened on it and explained how to make a stuffed salad. Offering both dressings to choose from.
6 cups mixed greens; lettuces, sorrel, spinach etc.
1 cup carrots, shredded
½ cup sweet onion, finely chopped
1 cup edible flowers – chives, nasturtiums, roses, lavender, day lilies,
Cut up and shred large flowers and break apart chives flowers.
Mix all together and add one of these two dressings:
3 Tablespoons balsamic vinegar
½ cup extra virgin olive oil
1 clove garlic, crushed
½ teaspoon basil
3 Tablespoons raspberry vinegar
½ cup walnut oil
pepper to taste
Top with shredded cheese – parmesan or feta.
by Sandra Merrill
2 cups cooked chicken, chopped
3 tablespoons sweet onions, finely chopped
1 tablespoon fresh dill, finely chopped
½ cup yogurt
¼ cup cream
salt and pepper to taste
Mix and serve over lettuce leaves or stuffed in daylily or squash blossoms with the stamens removed.