It is March and that means Spring planting is just around the corner. Yet what to plant? The answer is simple - veggies that will be the most versatile and the most useful. Plant produce that can be used in several different recipes - not just one.
You can start your versatile garden right away and expect crops in late April or early May. One of the best to plant relatively soon is lettuce. Try Romaine and butterhead because they're the most hardiest right now, Romaine lettuce is the base of Caesar salad but it's also good grilled and then tossed for a different spin. Lettuce can be used for Asian style wraps and cups along with gracing BLT's and any cold hero. Another early and versatile veggie you can plant in a few weeks is spinach. This is a home chef's best friend.It's perfect giving color and flavor to soups such as the Italian classic stratticiella but it also is great filling a crepe or omelet. The leaves can also be wrapped in a buttery dough for spinach tart or turned into a filling but delicious salad. Just add hard boiled eggs and bacon along with a tangy vinaigrette to the last.Keep in mind that spinach can be added to smoothies and juiced on its' own for extra iron. Beets are another versatile veggie that can be planted right now. They can be transformed into a tasty borscht or be served cold in a mouth watering salad.
Of course the garden stars, peppers and tomatoes should be planted by mid April or early May. These are definite garden musts.Any color of bell pepper can be stuffed with any kind of ground meat and breadcrumbs for a tasty main course. Of course pepper strips are a wonderful snack with seasoned Greek yogurt and they add color and sweetness to any salad. They are wonderful charred on the grill with only a drizzle of olive oil and sea salt. Everyone should plant tomatoes. They are vital to any home chef's repertoire.A bumper crop is useful in making a winter's worth of freezable sauces. You can also turn them into homemade salsas and ketchup.Grow a variety.That way you have them for different dishes. Have one corner of the garden dedicated to grape or jelly bean tomatoes. These are perfect in summer salads and just good snacks on their own. Another patch can be staked out for Opalka or Black Prince varieties. These produce tomatoes with a deep rich flavor perfect for making tomato paste. The best of these tomatoes is , of course, the San Marzano. The ruby red gems can be eaten fresh from the vine or cooked into a mouth watering sauce. Then there's everybody's favorite - the beefsteak. These are just the thing for that classic summer sandwich - sliced beeksteaks on mayo slicked ,salted and peppered white bread.
Now is the time to start planning your versatile vegetable garden. Pick kinds that you'll use in a variety of different recipes. Doing such is a great way of making that garden grow!!!
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