Whether your #summer #garden has reached peak yields or you went overboard at the farmers market, you may find yourself with a lot of fresh #produce this season. Don’t let it go to #waste. There are easy ways to use up your favorite #vegetables, fruits and herbs before they turn to mush. Turn excess zucchini into lasagna or zucchini bread. Add vegetables to stews. Freeze extra berries and fruits for smoothies or cobblers. Make extra greens and herbs into a savory pesto to toss with pasta or use in marinades. And toss anything that goes bad into a #compost bin. “You’ll be saving your budget and the earth all at once,” says Better Homes & Gardens. #SummerGarden
Tag: growing vegetables
When the Garden Yields More Than You Can Consume
#Gardens can be unpredictable. Some seasons, you’ll only get a taste of your favorite foodstuffs because of low yields, poor weather conditions or the local critters; others, you’ll be awash in so many #fruits and #vegetables you won’t know what to do with them all. This is a good problem to have! Don’t let your hard work go to waste — you can preserve the bounty for future feasts by canning, freezing or dehydrating, says Gingham Gardens, or stage a sidewalk-sale farmer’s market to sell surplus vegetables. Or you can give away those delicious foodstuffs to family, friends or a #food pantry. Who doesn’t appreciate a fresh tomato? #SummerGarden
Try Canning to Preserve Summer’s Bounty
Experiencing a glut of #summer #produce and unable to consume it all at your backyard #cookouts? Try your hand at #canning to (quite literally) preserve access to summer’s bounty for weeks and months. Start with the freshest fruits and vegetables and follow a recipe that meets USDA safety guidelines for preserving foods. You’ll need a selection of basic canning equipment including jars and a large pot or pressure canning device, as well as some quality time in the #kitchen. The payoff? You get better-than-bought flavor from your #summer #garden throughout the years. “The truth is, anyone who can boil a pot of water can make a pickle or a jar of jam.” Food Network says.
Bring Summer’s Bounty to the Table
It’s easy to get overwhelmed by the amounts of delicious fruits and vegetables a successful #garden can produce or the variety and bounty of the local farmers market. Many #summer #vegetables can go directly on the grill, says Delish, including zucchini, eggplant, green beans, onions and corn. Many popular crops don’t even require heat to create a fresh and healthy meal: Tomatoes, cucumbers and lettuce, for example, can be dressed lightly to create a simple salad. Or just rinse that tomato, slice it, and eat it with a little salt and pepper. Store-bought just doesn’t taste the same! #SummerGarden
How to Organize a Great Garden
Your area has likely seen its final frost, and if you’re anything like the folks at The Organizing Blog, you’re just itching to start a garden — either to take advantage of delicious, healthy fresh produce at low prices or to improve the beauty of your home’s outdoor spaces.
#Organizing your tools and planting supplies is the first step to an #clutter-free garden, says Lovely Greens: “Start sorting your shed, garage and garden of everything that’s standing in the way of the garden you want” by tapping the KonMari method to #declutter and prepare.
Then, visualize your ideal garden. Yours might have rows and rows of tomatoes, peppers and other crops, it might have rose bushes and ivy, or it might have an assortment of native perennials that flower and pop throughout the year.
Consider the site, Almanac says. Sunny spots work better for the majority of crops and plants (many vegetables benefit from six to eight hours of daylight every day), but you have options for shaded areas, too. Sketch out the plots on a sheet of paper or try a garden planning app.
Dedicate beds to “families” of crops. Alliums (chive, garlic, leeks, onions, etc.) can go in a bed together; squashes, melons and cucumbers in another. Remember that some plants may need support structures or protection against pests and include those in your plan.
Now for the fun part: Pick out what you want to plant. In a food-oriented garden, that means crops you’ll use and enjoy. Whatever you grow will taste better than the commercially grown, store-bought version, but there’s no reason to grow cilantro if you think it tastes like soap.
In a flower garden, that means designing for visual impact, varying heights and colors to lend visual interest throughout the year. Fill in those empty-looking spaces but don’t crowd plants and give your garden some height by mixing low-lying plants with taller varieties.
Pay special attention to perennials whether you’re planning a vegetable or flower garden. These plants need a dedicated space where they can thrive with routine maintenance year after year; get their placement right the first time.
A well #organized garden can provide higher yields and greater visual impact. Before you start digging, have a plan in mind — and you’ll soon enjoy the fruits of your labor on the table and around the house.