Almost anyone who has some time to devote every day or two can grow a bountiful vegetable garden. Growing a garden doesn’t require a lot of space, but it does need some planning and work to succeed.
Vegetables grow best in sunny spots with well-drained soil. Consider getting a soil test to learn how much organic matter and fertilizer your vegetables need.
Whether you’re picking, buying or receiving them, this is the apex of vegetable season. And so begins the roller coaster ride of thrills and terror as they pile up in the garden, kitchen and fridge. Vegetables, vegetables, everywhere vegetables.
O.K. everyone, this is where we really have to get serious about vegetables. They just keep appearing and unless you formulate a plan and take action … they’re going to rot.
Trying to use up every vegetable I grow uses more brain cells than I ever dedicated to anything in school. That was just math, THIS is important.
I didn’t spend 3 months creating a cucumber only to let it die on the counter burping out a little “help me” as it ferments and bubbles into a liquified mess.
When I pick it, I make a plan for it. And then I execute.
In another month it will be preserving season, but for now I’m doing whatever I can to eat everything I pull off a vine or out of the ground.
Here’s how I’m doing it and how you can do it too with recipes to use up your corn, tomatoes, cucumbers, hot peppers, potatoes, garlic, kale and of course … zucchini. I know that’s only 8 vegetables but tomatoes and zucchini are so pushy that they need 2 recipes each.
- Indian Street Corn
- Julia Child’s Bruschetta
- Bread & Butter Pickles
- Crispy Roasted Potatoes with Dill
- Pesto Pasta with zucchini & goat cheese
- The 38 Calorie Jalapeno Popper
- Chocolate Zucchini Smoothie (think chocolate zucchini bread in a cup)
- Heirloom Tomato Soup
- Rosemary Croutons
- Kale Salad
Just a little inspiration from my perspiration for you. Which sounds quite unappealing for a post full of recipes.
At the moment I’m harvesting beets, tomatoes, the garlic and wheat, cucumbers, beans, peppers, zucchini, radishes and last week a rutabaga that decided to grow at twice the speed of the other rutabagas.
Bonus: How to make tie-dye beets
I’m am barely keeping my head above rainwater when it comes to weeding, harvesting and eating.
My life at this moment is dedicated to eliminating the life of every vegetable that crosses my path before it’s forced to endure the slow death of rot.
I am Kevorkikaren.
Later in the summer I’ll show you how I preserve all of these same vegetables so I can eat them all winter to gain the energy I need to start the process all over again in March.
Vegetables, vegetables, everywhere vegetables. And a killer among them.