Harvesting early and often helps keep vegetable plants in reproduction mode longer, which in turn increases yields.
The garden gave us a generous crop of carrots this year and we are finally reaching the tail end of the harvest. We decided to use the last of the bunch in a side dish favorite, Brown Sugar Glazed Carrots. Serve them up with meatloaf and mashed potatoes and you have yourself a meal reminiscent of TV dinners. Or, as my eight year old son calls this meal, man food. Happy eating!
- 1 lb. carrots, peeled and cut into 1/2 inch diagonal chunks (can use baby carrots too!)
- 1/3 c. brown sugar
- 4 T. butter
- 1/4 t. salt
Add water to a double boiler or a pot fitted with a steamer basket. Bring water to boil. Place carrots in the basket and steam until tender, roughly 10-15 minutes. Drain. *Note- Carrots can be boiled instead of steamed if desired.*
Melt butter in saucepan over medium-low heat. Add brown sugar and salt, stir until brown sugar is melted. Add steamed carrots to the brown sugar mixture, combine. Cook over medium-low heat for 5 minutes, stirring until carrots are glazed and hot.
One of the highlights of early summer is that first ripe, juicy tomato, plucked from the vine. Fresh is the best way to enjoy this first jewel of the summer garden and Caprese salad is an excellent showcase for that fresh flavor. This salad is quick and so easy to prepare that directions aren’t even required!
- Fresh, sliced tomatoes
- 1 ball of fresh mozzarella cheese, sliced
- Basil leaves, sliced into ribbons
- Balsamic vinegar
- Olive oil
- Salt & Pepper
Drizzle tomato and mozzarella slices with olive oil and balsamic vinegar to taste. Sprinkle with salt and pepper. Enjoy!
Tip: For a fun appetizer try Caprese kabobs. Thread cherry tomatoes, bocconcini (miniature fresh mozzarella balls) and whole basil leaves. Drizzle with flavored olive oil then sprinkle with salt & pepper.
Save TODAY (6/24/14) and get the SFG Harvest and Cookbook for just $5. Master your kitchen garden with the ALL NEW Square Foot Gardening Cookbook. It’s the perfect companion book to the ALL NEW Square Foot Gardening book.
In the book, you’ll find 135 recipes for the most popular vegetables, fruits, and herbs harvested fresh from your Square Foot Garden. However, that’s not all! It also helps you through the process of harvesting from your Square Foot Garden at the best times for ripe, delicious fruits and vegetables. You’ll learn the expert tips he uses to squeeze the highest yield out of his garden, as well as a section about gardening for kids!
PLEASE NOTE: The fixed shipping rate only applies to orders shipped within the United States. International orders will have an additional handling fee of $25 to offset the cost of shipping internationally in addition to the fixed shipping cost.
Our next OCC class starts next week: July: 1, 8 & 15 at 5pm (EST)
Pick strawberries in the morning, when they are still cool, and put them in the refrigerator right away. Wait until right before eating or cooking them to wash them with cool water.