Most of the people in this world would be healthier and happier if they grew some of the items they eat. A window sill for city folks or a plot of land for those in the 'burbs or country. I live in Cyprus and seemingly everyone grows some item that they eat. Food tastes much better when it is fresh and, if possible, organic.
04/18/2010 - 11:36am
Fresh vegetables from the garden taste better than store bought!
04/18/2010 - 10:53am
I started growing herbs about 30 years ago to use instead of salt. All but dill and basil will grow in Atlanta even during the winter. I had fresh sage when there was 3 inches of snow in my yard.
Never water your herbs--the flavor is more concentrated if you don't. I freeze herbs instead of drying them. Love thyme and bought a packet of seed as 5 plants was not enough for me all winter long; had to buy some. I put fresh thyme in a ziplock freezer bag just like that--and pull out a few sprigs when I need some. I also make herb "ice cubes" in a silicone muffin pan because they are easy to pop out./
Fill the sections with chopped or minced herbs. Cover with water and freeze. Be sure to store like kinds of ice cubes together. When you need fresh dill in potato soup, just put 1-3 ice cubes in your soup for a fresh summer flavor.
I also make a lot of pesto; being allergic to pine nuts, I use pecans. I freeze it in the silicone muffin pan for nice patties of pesto that are nice to put on lots of food. I froze about 1 quart of it last year and will increase that to 1 1/2 quarts this season.
I make herb vinegar like my Grandmother taught me. Fill a glass bottle with fresh dill and cover it with white vinegar. Let it set at least a month before using. I use fishing corks @ 15¢ each instead of paying $2 for 1 or 2 at a cooing store--same thing. Purple basil makes a pretty pink vinegar and is nice for salads. I also make a mixture with garlic cloves, herbs, whole black pepper corns, and hot pepper flakes.
My sage and rosemary are blooming now; and I see several recipes in the new Eating Well magazine that came yesterday. A charter subscriber and love it.
04/17/2010 - 7:26pm
I make my own spagetti sauce and rote,l canned tomaotes, marinara, tomato juice. I freeze jalapenos green peppers and red peppers. All of this from growing a small 6 row garden consisting of roma tomatoes, green and red peppers and onions. I also try to grow a few heads of cabbage. I usually have enough for my daughter and her five children and several neighbors and I make a few gift basket with a meal of sauce, noodles and a loaf of bread. very simple. it will last from one harvest to the next and it is so much fun I ca hardly wait from one season to the next.I also make salsa for the grandkids. they like it hot
04/17/2010 - 10:13am
I am quite impressed with people that 'grow' stuff...Me? Never...That is what the produce aisle is for at my local market...
04/14/2010 - 1:12pm
We grow our own--lots of veggies, herbs. I try to freeze as much as we don't eat. Our local farmer's market helps me fill in the gaps. I love the months that go by when I don't have to go near the produce section of the store. Now, if I could just raise chickens...pigs....salmon??? Probably not, and I don't seem to be able to give up meat completely.
04/14/2010 - 6:41am
I gave up vegetable gardening when I worked full time. However I always have an herb garden. Even though we are moving to a retirement community, I still plan to have some herbs. They can really make a differnce whe adding fresh herbs to a dish.
04/13/2010 - 4:47pm
I grow everything I can. A lot of it goes to feed the deer, quail and rabbits that reside in my back yard! Seriously, I love to grow a garden, and can't wait to till this weekend so I can get started with my early spring crop of spinach and peas. Yum!
04/13/2010 - 4:03pm
One of my favorite aspects of the warm seasons is the food we get from our garden: tomatoes, squash, herbs, peppers, beans, okra, and cucumbers. I love to can and preserve our harvest so I can open a fresh jar of tomatoes in mid-winter!
04/11/2010 - 10:30am
We grow tomatoes, peppers, lettuce, beans, squash (zucchini, summer, patty pan, and spaghetti), leeks, oriental beens, herbs, and lavender. We also have many wild high-bush blueberry bushes. What we can't eat during the growing season, I put up for the winter. I make jam from the blueberries and freeze some of them.
A neighbor gives me some of his surplus grapes and pears, and I can the pears and make jelly. I also pick crab apples from the trees where I work, and make crab apple jelly.
My mother taught me canning and I thank her every day for this skill. My daughter-in-law has taken an interest in it, and I am thrilled to be able to pass the skills along to her.