Organic farming asparagus in black soil Asparagus is among the earliest and tastiest crops each year. Perennial asparagus beds can produce spears for decades and decades with proper care throughout the years. Plant asparagus where there is plenty of sun in the spring and the soil is rich in organic matter and well-drained. As a
Vegetable stocks draw their flavor entirely from vegetables and water and, sometimes, herbs and spices, and wine. Vegetable stock can be served alone or used to flavor soups, sauces, meats, poultry, fish, and vegetables. Use vegetable stock for light, healthy dishes. Vegetable stock—also called vegetable broth–is a clear, thin flavored liquid—the flavor is determined by
Onion soup served with melted cheese and crusty bread (on top or on the side) will make for a hearty lunch. The same with a summer garden salad or a side dish of roasted winter root vegetables will make dinner. Use medium size white or yellow globe-shaped onions for strong flavor or large flat onions—called
Four plants per square foot Square foot vegetable gardening gets its name from the number of seeds, transplants, or plants that grow in one square foot of garden space. For example, one square foot of garden will grow one pepper plant or four heads of leaf lettuce eight beets or sixteen radishes. A tomato plant
A hearty seasonal vegetable soup is made simply by combining the flavors of one, two, or three in-season vegetables with the flavors of one, two, or three all-season vegetables. You can have tasty home-made vegetable soup in 30 to 40 minutes any time of the year. All-season vegetables–carrots, celery, onions and potatoes–are a classic foundation
March is a month of great transition in the vegetable garden. Spring for the northern hemisphere will arrive on March 20. In the warmest regions–United States Department of Agriculture (USDA) Plant Hardiness Zones 9 through 11–warming temperatures have arrived. Planting can go forward this month. In USDA Zones 7 and 8, preparation for spring planting
Minestrone means big soup in Italian. You can make and serve minestrone as a meal in itself, nearly a vegetable stew. Minestrone varies from cook to cook but most commonly includes onions, carrots, celery, potatoes, and tomatoes bolstered by beans or peas and pasta or rice. Because minestrone is a thick soup, the vegetables are
I make many flavorful soups year-round using vegetables from my kitchen garden. Chicken stock and vegetable stock are the base for many of these. Here’s how I make chicken stock: Chicken stock is a basic preparation used to make many soups and sauces. Chicken stock draws its flavor from the bones and meat of a
Slugs and snails chew irregular holes with smooth edges in leaves, stems, and ripening fruits of vegetables and other succulent plants. Control slugs and snails by handpicking, traps, and barriers. Concentrate your slug and snail control efforts early in the garden season as the weather begins to warm and these pests begin to feed and
For fall harvest, choose crop varieties with shorter days to harvest; some cabbage take 90 days to harvest; other varieties are ready sooner. Fall harvest crops are planted in mid- to late-summer.  These cool-season crops get a quick start from seed or seedling in warm summer soil and come to maturity in the cool days of
