Vegetable Gardening

[BleeckerSt_Girl]

1 piece: 286 calories, 13g fat (3g sat), 24mg cholesterol, 152mg sodium, 42g carbs, 2g fiber, 4g protein.

I don't think this is what they meant when they say you should have 4-6 servings of vegetables per day.

[NoNo]

I don't think this is what they meant when they say you should have 4-6 servings of vegetables per day.

True, but that entire pan is supposed to yield 18 pieces. Those would be BIG pieces if you only cut 18!

[spokewench]

Well, so far the garden is okay; but we have had two record nights in a row. Yesterday night, it was 38 I think and last night it was 37.

Yikes, its August for goodness sake!

WE are getting into the low 80s during the day. That's mountain weather for you - so unpredictable.

[BleeckerSt_Girl]

We are getting a cool snap here as well- last two nights in the 40'sF...in August?! At least no fear of frost.

Here are some adorable 'baby pictures' from my new big veggie garden:

Romaine lettuce:




Carrots:


Beets:


Butterhead lettuce:


Radish:


Spinach:

[spokewench]

We are getting a cool snap here as well- last two nights in the 40'sF...in August?! At least no fear of frost.

Here are some adorable 'baby pictures' from my new big veggie garden:

Romaine lettuce:




Carrots:


Beets:


Butterhead lettuce:


Radish:


Spinach:

OOOOH, aren't they cute!

[tulip]

Here are some potatoes and basil from my garden. I made a wonderful salmon with potatoes, basil, and white wine in my Romertopf last night. Delicious!

Lisa, those lettuces (lettuci?) are beautiful! It's still very hot here, but I've been growing leeks all summer in pots and will be transplanting them to the garden next weekend for my winter crop. Then the collards, kale, and first of the fall lettuce go in. Can't wait!

[BleeckerSt_Girl]

Here are some potatoes and basil from my garden. I made a wonderful salmon with potatoes, basil, and white wine in my Romertopf last night. Delicious!

Lisa, those lettuces (lettuci?) are beautiful! It's still very hot here, but I've been growing leeks all summer in pots and will be transplanting them to the garden next weekend for my winter crop. Then the collards, kale, and first of the fall lettuce go in. Can't wait!

Perfect potatoes, Tulip! I don't grow potatoes but am lucky to have a friend who gave me some surplus from her garden. I'm a sucker for old fashioned boiled buttered parsley potatoes - and I've got some garden parsley!

Yes, those multi-colored lettuces are SO pretty- especially the speckled ones.
I also have a little patch of teeny baby mesclun greens sprouting- all different colors as well.

Golly, when i think about how all I ever saw growing up as a city kid was pale flavorless iceburg lettuce, often slightly brown around the edges from age....look at the gorgeous bounty we can enjoy now. We are so lucky.

[Selkie]

THANKS for the recipes!! Once it cools down and I feel like turning on the oven, I'm going to bake some of these goodies!!

[bmccasland]

Yummy looking pictures Tulip and BleekerSt! Good thing Farmer's Market is tomorrow. And I have to wait, waaaa.

I'm partial to roasted new potatoes myself. Olive oil, herbes, big chunks of red or yukon gold - roast in 400 (?) degree oven for an hour, stirring every 15 minutes until golden. Salt and pepper to taste. I could eat the whole pan. I can't WAIT until it's cool enough to fire up the oven for an hour!

[OakLeaf]

I can't WAIT until it's cool enough to fire up the oven for an hour!

Dang, I need a summer kitchen.

Maybe this'll be the year I build myself a solar oven, anyhow.

Or maybe next year. It's too hot to saw.

[skhill]

I ate my first ear of home-grown corn last night-- yum! 15 minutes from garden to plate....

I'm in a tomato lull, and the green beans are about done (thank God) but the zucchini is sure producing. And producing....

[tulip]

I'm partial to roasting potatoes on the grill outside. Prepare just like Beth said, put them in foil and do the same thing on the grill, but not for as long. The kitchen stays cool that way.