It is after April 15 and the danger of frost has passed so I FINALLY PLANTED MY GARDEN. Crook neck yellow squash & goldy zucchini Of course, there is always a chance of a freak frost, but doubtful. As noted in a previous blog post http://joannsfoodbites.com/foodie-bites/top-5-prepping-for-your-herb-garden/ I have already prepped my planters. I had to change my game plan so, I have tried something new. I planted my two squash plants and one zucchini in an old wheelbarrow. The wheelbarrow has a huge gash in the bottom, to provide adequate drainage for my plants. I used a high quality potting soil and will watch them closely. I am also trying…
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Forage for Ramps
I am searching for RAMPS This article about foraging for ramps is very informative, with great photos. I am on the hunt for wild ramps. I have never ate them before and cannot wait to try them. Help me find a patch! The Foraged Foodie Monday, April 30, 2012 Foraging: Identifying and Sustainably Harvesting Ramps Allium tricoccum, called sometimes wild leeks, spring onions, wood leeks, or ramson, but most commonly known as the ramp or Ramps, are one of the most sought after wild foods. Recently “discovered” by the gourmet world, Martha Stewart, the New York Times, the Food Network, and more have just learned what foragers and people…
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What you should know about the TOP 5 Root Vegetables
What is a Root Vegetable? Root vegetables are defined by being any fleshy, edible vegetable that grows underground or grows tubular. Grown worldwide, root vegetables differ in their concentration of carbohydrates (sugar and starches). In some countries, those root vegetables high in carbohydrates are viewed as a staple food item. Root vegetables such as carrots and potatoes can vary in size and color. Here are a list of lesser used root vegetables, but should be added to your repertoire. #5 Root Vegetable: BEETS Nutritious, tasting very sweet and earthy, golden varieties have a milder taste than the more common red. Picked between June and November for peak freshness. When buying…
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Properly Storing FRESH Herbs At Home
These days, home cooks can buy fresh herbs at their local supermarket. Most retailers sell cilantro, flat leaf parsley, curly leaf parsley, basil and thyme. Always buy the freshest bunch. Try smelling them. Fresh herbs should have a strong, fresh aroma. The leaves should look clean, green and crisp. Once home, do not clean them right away. Water on the leaves creates a home for mold and the plant will deteriorate much faster with damp leaves. Instead, wait till just prior to use, before rinsing them – but RINSE them before consumption. Some “food writers” recommend cutting the tips of the stems off before storing them; however, I have never…
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Top 5: Prepping for Your Herb Garden
Now that it is March, it is time to start thinking about your own herb garden. First establish which zone you live in for hardy planting….see my previous post http://joannsfoodbites.com/foodie-bites/getting-your-spring-plants-ready/ Most herbs seeds can be planted outside, once the danger of frost has passed. However, horticultural expert, Doug Johnson says when dealing with herbs, it is more advantageous to plant a seedling in your garden or containers, instead of from seed. Planting from seed will require you to thin out the plant during the season. Here are his top 5 things to do, right now, to prepare for an herb garden. 5. GET AN ASSESSMENT OF YOUR SOIL QUALITY. If…
