< Back The Food Explorer: The True Adventures of the Globe-Trotting Botanist Who Transformed What America Eats By Daniel Stone Who knew that the life of an “agricultural explorer” could be both fascinating and suspenseful. Read this review of book, “The Food Explorer: The True Adventures of the Globe-Trotting Botanist Who Transformed What America Eats” to learn why food exploration can be exciting! Reviewed By Valerie Rogotzke, Master Gardener A century ago, the American table was a simpler place. Vegetables and fruit were limited to what could be grown in the home garden or found in a grocery store. Some of the items missing from that world? Kale, mangoes, avocados, seedless grapes, zucchini, soybeans, pistachios, Meyer lemons, and more. Then along came botanist David Fairchild (1869-1954), the Indiana Jones of the plant world. In his book The Food Explorer: The True Adventures of the Globe-Trotting Botanist Who Transformed What America Eats (2018), author David Stone uses Fairchild’s journals, letters, and photographs to document the extraordinary journeys of the man who changed American culinary life forever. This is a riveting tale of exploration and horticulture, of espionage and diplomacy, of the finest German hops and the famed cherry blossom trees of Washington, D.C. Fairchild’s story takes him from Kansas to the U.S. Department of Agriculture, where he works with a meager budget assisting the American farmer fighting crop fungus. Then a chance meeting with a wealthy benefactor named Barbour Lathrop allows the young man to leave his post and travel as a private citizen, circling the globe on a mission to ship back samples of exotic plants and seeds as an “agricultural explorer,” as he refers to himself. Fairfield’s team transports both plants completely new and foreign varieties of species already known in the United States. Along the way, Fairchild and his team escape dangerous situations, face political resistance from multiple governments, and cross paths with famous figures like the Wright Brothers and Alexander Graham Bell. When Fairchild settles down at the age of 34, he founds the Office of Seed and Plant Introduction with the U.S. Department of Agriculture, which introduces over 200,000 new plant species and varieties to the country. This book is highly recommended to foodies, gardeners, and history buffs alike. It can be found in the Dakota County Library system.

< Back Discover Delicata Squash? Delicata Squash is favored for its delicate, edible skin. No peeling necessary! This squash is booming in popularity. Here are some growing tips. Janelle Rietz-Kamenar, Master Gardener So what is delicata squash anyway? It is an oblong shaped squash with green or orange lines running from end to end. It is actually classified as a winter squash but has a thin skin (similar to summer squash) that can be eaten. The delicate skin is the basis for its name. Even though it is technically a winter squash, it does not store as well as other winter squash though because of its skin. It is a cultivar of the species called Cucurbita pepo . Other common names for this squash are peanut squash, Bohemian squash, or sweet potato squash. I have to admit that I had never even heard of Delicata Squash until last year when I learned that 228 Master Gardeners from 49 counties across Minnesota conducted seed trials on this plant. Six different varieties were tested. Master gardeners were looking for the best germination rates, how well the seeds grew, which ones tasted best including texture, and insect and disease susceptibility, as well as a few other factors. Click here to learn more about how this particular squash type performed. This squash appears to be growing in popularity since Cornell University’s Plant Breeding department developed a non-hybrid open pollinated variety around twenty years ago which was more mildew disease resistant. Master Gardeners across the state found it was easy to grow. What some of us didn’t know was what to do with it once harvested. Delicata squash is primarily roasted but can also be steamed, sauteed, and microwaved. Some recipes call for the squash to be stuffed with meat or other vegetables. I knew it was becoming popular when Country Living had an article on “31 Ways to Use Delicata Squash for Dinner Tonight” (October 22, 2021) among other websites/magazines. Delicata squash is a good source of dietary fiber and potassium but not as rich in beta-carotene as other winter squashes. However, if you want to try something different, consider growing this product in your garden this year. Sow seed in the garden in late May to early June, or start seeds indoors in late April. Make sure to pick squash before a hard freeze. Check out our Master Gardener videos on growing Delicata Squash: “How, When’s, Where’s,” “Delicata Squash Borer Protection,” “Delicata Squash Borer,” and “ Delicata Squash Harvest.” Sources: https://extension.umn.edu/news/master-gardeners-are-busy-during-winter https://www.countryliving.com/food-drinks/g4686/delicata-squash/ https://extension.umn.edu/vegetables/pumpkins-and-winter-squash#choosing-pumpkin-and-winter-squash-varieties-235460 https://en.wikipedia.org/wiki/Delicata_squash Photo Credit: Gurney's Seed and Nursery,creative Commons Licenses (1) & Centerstagewellness.com , Flickr Pro (2)

< Back Growing Sweet Potatoes in Minnesota Growing potatoes in Minnesota is easy, and you can grow many varieties, sizes, and colors. Sweet potatoes are a whole other story. They aren’t even in the same family as potatoes, who belong to the nightshade family. Sweet potatoes typically need a long, hot growing season – which can be a challenge in Minnesota. Read this article to learn the secrets to growing sweet potatoes in your back yard. Michelle Scullard, Master Gardener Growing potatoes in Minnesota is easy, and you can grow many varieties, sizes, and colors. Sweet potatoes are a whole other story. They aren’t even in the same family as potatoes, who belong to the nightshade family ( Solanaceae ), similar to peppers and tomatoes. Sweet potatoes belong to the ( Convolvulaceae ) family, as do morning glory flowers. Kind of makes sense when we recall the luscious sweet potato vines we often use in containers (purple and lime colored) and how much they do look like morning glory vines. Unlike regular potatoes, sweet potatoes need a long and hot growing season. Sounds like a typical Minnesota summer, right? In many of our dreams, maybe. In Dakota County, we land firmly in USDA Growing Zone 4b , which means we have a little bit longer growing season than our fellow Minnesotans in northern Minnesota, but not as long as a sweet potato really needs. What this all means is that we have to put more work into successfully growing that yummy sweet potato. It starts with choosing the right variety of sweet potato. The two most successfully grown varieties in Minnesota are “Beauregard” and “Georgia Jet”. Beauregard is considered to have great flavor while Georgia Jet is more consistently successful here. Both produce a harvest in about 90 days instead of the usual 100-170 days most other varieties require. You plant them after the danger of frost, which is around mid-May here, according to the MN DNR’s Last Spring Frost map (but keep an eye on those nightly temperatures). Start the sweet potatoes from slips, not seeds. Sweet potatoes prefer a soil pH between 5.5 – 6.5. To provide as warm a planting site as possible, choose a location that receives at least 4-6 hours of sunlight per day. It is recommended that you mound the soil or create ridges that are 8-12 inches high, or plant in a raised bed. Place black plastic over the soil to help heat the soil and maintain the warmth throughout the growing season. It is suggested that you plant in the late afternoon when the soil has warmed. Plant the slips 10-18 inches apart in rows that are three feet apart, about 4 inches deep, making sure the roots are covered completely with soil. You want to leave space for the vines to spread. There are differing opinions about whether to use fertilizer or not. Some people feel it detracts from the flavor, however, others think fertilizer is needed to produce a larger harvest. If you do choose to fertilize, it is recommended to use a balanced fertilizer, avoiding excessive Nitrogen. Place the fertilizer to the side of the plant (called side dressing) about six weeks after planting. Water regularly, providing the plants with about ¾ of an inch a week initially, and watering more often as the plants mature. You will want to stop watering two weeks before you harvest. Carefully dig the sweet potatoes before the first frost (usually mid-October). Try to avoid bruising or cutting them by using a potato fork or even moving the soil away with your hands. Once you harvest the sweet potatoes, you are going to have to wait between one to three weeks before eating because they need to ‘cure’. The curing process turns the starches in the sweet potato to sugars, producing the characteristic sweetness of the potato. If properly cured, you can store sweet potatoes in a dry 55° F area for several months. Then, eat and enjoy! References used in this article https://northerngardener.org/sweet-potato/ Minnesota State Horticultural Society https://www.motherearthnews.com/organic-gardening/growing-sweet-potatoes-zm0z11zsto/ Mother Earth News https://www.seedsavers.org/site/pdf/SweetPotatoGrowingGuide1.pdf Seed Savers https://www.burpee.com/catalogsearch/result/?q=sweet%20potatoes Burpee (not an endorsement of any seed catalog as many garden catalogs carry sweet potato slips) Photo credits: USDA. https://snaped.fns.usda.gov/seasonal-produce-guide/sweet-potatoes-yams (1), www/.scientificgardener.blogspot.com (2), University of Georgia Extension. https://extension.uga.edu/publications/detail.html?number=C1014 (3)

< Back Mindfulness in the Garden with Kids Sarah Heidtke, Master Gardener Winter is a lovely time to experience and appreciate nature. The muted colors and slower gardening pace allow us the opportunity to take in and observe our natural environment more closely. Observing nature in winter with the children in your life enhances the experience. Watch your children, not only learn, but interact joyfully with the peaceful winter world around them. Read this article for tips about how to experience mindfulness in our natural spaces with children. We have heard about the mental and physical benefits of time spent in nature. Winter is a time when many of the colors of the warmer seasons are muted, and there is a hush as snow covers the garden and landscape. Mindfulness speaks to an intentional approach to experiencing our natural spaces - both outdoors and inside. We can do this in all seasons, but winter is a great time to slow down and focus before the explosion of sensory stimuli we anxiously await in spring. DO Here are five ways to practice mindfulness in the garden with kids. 1. Get up close to different textures and take some time to really look. Ask your child partner what they see once the leaves have fallen and we can find the contrasts between the bark, stems, and other organic materials against the snow on the ground. 2. Continue on a walk to visit dormant perennials and bulbs you may have planted last summer and fall. Ask your child partner what they think is going on with the plants underground. 3. Calmly look around your garden. Do you see or hear signs of the creatures that spend the winter there, such as nests or tracks in the snow? What do you think it feels like for those creatures in their winter homes? 4. Find a quiet place to sit - on the ground or on a garden bench perhaps. Close your eyes and listen to the garden while taking some slow breaths in - counting 1, 2, 3 - and out - 1, 2, 3. Do this a few more times before continuing your mindful garden walk. 5. Color awareness: take some time to observe colors in your winter garden - maybe some red branches of a dogwood, or brown leaves, or even some faded yellow flowers. Can you see why some plants and trees are called evergreens? How do you feel when you look at the plants around you? Winter weather making it difficult to get outside? We can practice mindfulness in our indoor gardens too. Take a slow tour of house plants, and pause to breathe deeply at each one. Ask your child partner for their observations of color, shape, or even what they would call the plant Plant a few seeds in a pot or tray and place in a warm, bright spot. Make a practice of visiting the seeds and any sprouts, and just taking time to observe what you see. Take some cuttings of plants - such as Trandescantia - and place in a clear glass or vase of water. Pay attention to any roots that grow and ask the child how this helps the plant. Most importantly, mindfulness in our gardens and other natural spaces allows our children of all ages to slow down and practice awareness in a busy world. It’s okay if they find treasures or want to make a drawing along the way, but the focus is on the present - a good skill for gardeners of all ages! READ And here are some books to read with your child gardener: Sing a Season Song , written by Jane Yolen and illustrated by Lisel Jane Ashlock At Dakota County Library: https://search.dakota.lib.mn.us/client/en_US/default/search/results?q=sing+a+season+song On Amazon: https://www.amazon.com/Sing-Season-Song-Jane-Yolen/dp/1568462557/ref=sr_1_2?crid=14CIL143WDVQ9&keywords=sing+a+season+song&qid=1640814878&s=books&sprefix=sing+a+season+song%2Cstripbooks%2C152&sr=1-2 If I Were a Tree , written by Andrea Zimmerman and illustrated by Jing Jing Tsong At Dakota County Library: https://search.dakota.lib.mn.us/client/en_US/default/search/results?q=If+I+were+a+tree On Amazon: https://www.amazon.com/If-Were-Tree-Andrea-Zimmerman/dp/1620148013/ref=sr_1_1?crid=RITY8K7B18WU&keywords=if+i+were+a+tree&qid=1640814994&s=books&sprefix=if+i+were+a+tree%2Cstripbooks%2C101&sr=1-1 (Making Tracks) Park by Cocoretto (Board Book) At Dakota County Library: https://search.dakota.lib.mn.us/client/en_US/default/search/results?qu=park+cocoretto&te=&lm=NONDIGITAL On Amazon: https://www.amazon.com/Park-Making-Tracks-Cocoretto/dp/1786282933/ref=sr_1_1?crid=ANJRGNFUF6L8&keywords=park+cocoretto&qid=1640815429&s=books&sprefix=park+cocoretto%2Cstripbooks%2C93&sr=1-1 Photo Credit: Sarah Heidtke

< Back Gardens of Awe and Folly by Vivian Swift A Traveler’s Guide on the Meaning of Life and Gardens Looking for a book to take you on a journey to gardens for inspiration and beauty? Read on for Linda Holt’s review of Gardens of Awe and Folly by Vivan Swift! Linda Holt For those of us that find meaning in life when getting down on all fours to play in our gardens, Minnesota winters and major surgeries can be equally frustrating and boring. That is where I found myself this past March and April. You remember the winter and the snow that would never end? To top it off, I was laid up with a total knee replacement and confined to a recliner. Never the one to sit still except when reading, I decided to plunge into a book about gardens I may never see and discover what meaning it held for me in the present time and predicament. The Gardens of Awe and Folly was just what I needed to spirit me away from my current circumstances. Nine very different and diverse gardens from Paris to Key West, Marrakech to New Orleans, Long Island to London and Rio De Janeiro to a winter garden in Edinburgh are gorgeously portrayed in soothing watercolors, while her vivid descriptions regal the rich history of each garden and the ones who came to own them. Her summations of each garden include a “gardening tip”. As an example, when she sums up the Paris Garden: Square du Vert-Galant located in the middle of the Seine, she states that “when considering our own gardens in light of this Paris small public garden, our own piece of the earth may not seem so small”. The author gets a bit political when introducing the Australian Pine, a native found on the coastline of the Tasmanian Sea. When in Fort Zach Beach, located in Key West, you can’t help but hear the “rallying cry” of “Save our Pines” at public protests as FL bureaucrats declare them an invasive species. Yet Swift points out many of Florida’s favorite trees interestingly “do not come from FL”. This is only a small fraction of the author’s garden reflections on her travels. But I will leave it to you to enjoy on your bad weather day. As for me, I hugged my afghan closer on that cold March day and watched the growing mound of snow gather outside my window, silently thanking all gardeners everywhere and especially Vivian Swift, for the warmth and beauty of a well told story and its ability to place me on the garden bench in the middle of it all. The following gardening tip for the Rio de Janeiro Garden sums up her work very well (and I cannot say this better than the author herself) so I quote: “No matter how grand or minuscule, every garden has a meaning all its own; but every garden, everywhere, has a common reason for being, in that it was made in homage to this wondrous Earth that has given life to every Eden we’ve ever imagined.” The bit of interesting information that I learned about the Author: Vivian Swift, is that she is neither a gardener nor a grower of indoor plants, yet she wrote and hand painted this wonderful book about Gardens. She calls it a travel memoir, a personal journey to 9 different gardens where she looks at context a bit differently than a gardener may. I thoroughly enjoyed it. I hope you do too. Photo Credit: Gardens of Awe and Folly by Vivian Swift Book Cover (1)

< Back Make a Cayenne Pepper Wreath for the Holidays Joy Johnson, Master Gardener It’s a great idea to grow vegetables in your garden to eat and share. But some vegetables lend themselves to other creative uses. Read this article to learn how to make a beautiful and useful holiday wreath with cayenne peppers. The Dakota County Master Gardeners participate in the University of Minnesota Extension Master Gardeners’ annual vegetable seed trials. Master Gardeners receive selected vegetable seeds, plant them, grow them and record data about the growing experience. I participated in the project for the first time this year. It was a great learning experience. One of the seed types I chose to grow was cayenne peppers. I started them indoors in March and was blessed with about 60 plants that germinated and grew to transplanting size. I transplanted them outside in late May. In early September the peppers were at their peak of production. I harvested and taste tested all of the varieties and recorded my data for the seed trial project. But at the end of the season, I had a LOT of peppers. What was I to do with all of them? Well, I fermented 2 gallons of hot sauce and bottled it in cute little bottles and gave it away as Christmas gifts to all of my friends, family and co-workers. But I still had a lot of peppers left. Being the frugal person that I am, I can’t bear to waste anything, so I decided to make a wreath for the holidays. I spent 3 long evenings sewing peppers onto a straw wreath with florist’s wire. I pushed each piece of wire through the base of the stem of the pepper and then wrapped it around the straw wreathe to anchor it. Pepper after pepper, row after row. A pattern started to develop. I made a green ring by facing the stems toward each other. I tried to fill all the gaps. Some of the peppers were quite long and heavy. The wreathe as a whole ended up being quite heavy. I hung it in my kitchen on a secure hook, for about a month. The peppers began to dry and shrivel up. This changed the look of the wreath. When I needed a pepper for cooking, I could just snip one off. After about 3 months the peppers became so dry that the stems wouldn’t hold the florists wire any longer and they began to fall off. This isn’t a permanent wreath, but it was a fun accent for a few months. If you try this, make sure you wear gloves and don’t touch your face when handling the peppers. You can also make garlands or hanging ropes using onions and garlic. I did that years ago; again, they last for a while, but as they start to dry out, they fall apart. Photo credits: Joy Johnson (1,2,3)

< Back Planting Bulbs with your Growing Sprouts As the leaves fall and the temperatures begin to tumble, don’t forget to plant your favorite bulbs with a young gardener. Tulips are a perfect choice to plant in early November as long as you can dig in the ground. Daffodils’ ideal planting season is up until mid-October, but if the temperatures are warm and the ground workable, daffodils can be tried also. Your Growing Sprout will delight in the spring display. Julie Henrichs, Dakota County Master Gardener What makes a spring bulb and why would I plant them? Spring Bulbs (Hardy Bulbs) are a plant that stores its complete life cycle in an underground enclosed compartment which contains all of the food needed for the plant to grow and flower. They need cold winter months or dormancy to build up the energy to grow and blossom in the spring. Spring bulbs come back year after year and provide beautiful spring flowers. Have your young gardener pick a sunny spot for your tulip garden and then go to your local gardening center to find just the perfect colors. Your young gardener will enjoy choosing the colors based on their favorite or mix and match for an added boost of color. Collect the Following : Trowel or Bulb Planter Spring Bulbs Garden Spot Gloves (optional) Garden markers (optional) Let’s Get Planting! One way to have your young gardener help is to place bulbs in the pattern desired whether that be by height, color or design. This is a perfect time to allow your young gardener to be creative. After the bulbs are laid out you can start digging the holes needed for each bulb. Spring bulbs should be planted in the ground 2-3 times the height of the bulb. Once the holes are prepared, it is time to plant. But before you place the bulb in the hole, let your young gardener identify the pointy end of the bulb. When planting, the pointy end needs to be planted upward . Begin placing each bulb (pointy side up) into the holes dug and then fill in the holes and pack the soil down. Markers can be placed near the planting area to remind you and your young gardener what and where you planted the spring bulbs. Now comes the hard part - waiting until spring to see the beautiful flowers that were planted. But, oh, what a glorious prize. Photo Credits: Stockcake.com (1), PickPik.com (2), www.pikist.com (3)

< Back Teaming with Microbes, by Jeff Lowenfels The book, Teaming with Microbes, may leave a reader inspired to learn more and in awe of the world below their feet. If that is the case, Jeff Lowenfels' book may be a good next choice. Reviewed by Stacy Reeves Teaming with Microbes by Jeff Lowenfels was recommended to me upon the purchase of my first worm bin. As I took a dive into the world of vermicomposting (or perhaps I should say tunneled into), Lowenfels' book was just the ticket to increase my passion for caring for these invertebrates. Though it's not an instructional on the do's and don'ts of worm bedding, food and breeding, it does highlight the many benefits worms and other soil life contribute to a gardener's goals. Lowenfels' book is a wealth of information concerning the soil food web. It contains 24 chapters reviewing the complex relationships of anything from bacteria to mammals to trees. If a gardener is interested in soil health, organic gardening, or maximizing nature's processes, Teaming with Microbes is a great read. Lowenfels highlights how slime, wastes, exudates, and tunnels work together to create soil that is not only rich in nutrients but, more specifically, rich in nutrients that have been transformed and unlocked in such a way to be readily available for plant use. The book would be worth a second read or to be used as a reference for gardeners working to "team" as effectively as possible with their garden soil's inhabitants and systems. The overarching lesson of the book is that it's far better to encourage nature's systems than to override them and therefore, Lowenfels speaks against chemical treatments. He highlights the symbiotic, complex and dynamic relationships that exist best with all the "good guys and bad guys" at play.

< Back Growing Garlic If you are looking for a quick "how to" on growing garlic here's a resource for you. Stacy Reeves, Master Gardener While not to judge a book by its length, this cute little bulletin about garlic growing, written by Glenn Andrews, proves to be as digestible as many of the recipes it contains. This volume of A Storey Country Wisdom Bulletin could have read like a textbook on the dos and don’ts of sowing garlic, but thanks to Andrews’ passion for this "stinky rose," it has moments that read like a love story. As a fellow garlic lover, I enjoyed this concise yet pleasant book and felt comradery with Andrews as he gushed about the ease he finds in growing garlic and the rich and gorgeous flavors garlic lends to nearly any recipe. He outlines its growing season, soil requirements, and harvest routines and encourages even the unprepared gardeners to just pop a clove in the ground as an experiment. My only critique of this succinct read is that it fails to mention a very significant way to pack even more garlic goodness into Minnesota kitchens - through harvesting garlic scapes, of course! Though Andrews does instruct growers to remove flowers from stalks to redirect energy to their bulbs, he doesn't highlight the culinary value this pruning could offer. As the scapes of hardneck garlic are one of the best parts about it, I'd recommend that this bulletin be paired with a chat with an experienced Master Gardener or a review of the seed catalog instructions from growers' seed garlic orders. Enjoy! Photo Credit: Book Jacket (1)

< Back Best Time to Prune Trees Faith Appelquist, Master Gardener Although trees are quite resilient and may be pruned anytime, there are both practical as well as biological reasons to prune or not prune during certain times of the year. Although trees are quite resilient and may be pruned anytime, there are both practical as well as biological reasons to prune or not prune during certain times of the year. If it is between opening up a wound to heat or opening to the cold, opening the wound to the cold is best. Optimally, the perfect window would be past February and into March. The chance of frostbite on the sensitive cambium is less, and the sap is not rising. When certain species are trimmed during the growing season, such as American Elms or Oaks, pheromones (scents) are given off at the wound, attracting insects that can carry fungus on their bodies that can infect these trees. These trees are best pruned in the fall or early spring. Deadwood should be pruned anytime because it is a health and safety issue. Deadwood is food for decay organisms and the quicker it is removed from a tree the sooner it can start closing the wound and preventing the spread of decay. If the tree was planted for its spring flowers, such as magnolia, dogwood, crabapple, you will want to wait until after it has flowered to prune. Otherwise you prune flower buds off and reduce the abundance of flowers that spring. For certain species such as maples and birches, I would trim these in the summer to minimize sap oozing or ‘bleeding’. Pruning during full leaf is fine, but dormant season is probably still best for tree health.

< Back Harvesting Vegetables Whether you’re an old hand or brand new to vegetable gardening, at times it can be difficult to know exactly when and how to harvest your vegetables. Learn more about the importance of timing when harvesting your vegetables. Carolyn Plank, Master Gardener Most seed packets and seed catalogs contain information on how many days it will take for your vegetable seeds to grow to maturity. However, they are not always reliable when trying to calculate precise harvest dates. Factors that can influence harvest dates include soil quality, precipitation, temperature and ventilation. Also, days to maturity may differ from year to year. This year is a good example of how maturity dates may be different than normal. We had a hot early spring then cool temperatures. Now, we are in a drought situation which stresses the vegetables and requires daily watering. These weather variations can affect the maturity date of your vegetables. Home gardeners do have an advantage over commercially grown vegetables. Commercial vegetables are often picked prior to their peak quality. Home gardeners can harvest vegetables closer to their peak time since it’s best to allow vegetables to ripen on the plant. However, remember that bigger is not always better when harvesting. Leaving certain crops on the plant too long can render them inedible. A gardener needs to be aware of any subtle clues indicating when a vegetable is ripe for the picking. The best time to harvest vegetables is early in the morning. Vegetables regain moisture overnight which makes the vegetables crisper, juicier and sweeter. If you are unable to harvest in the morning, keep your produce out of direct sunlight and cool as soon as possible. Quality is highest at the time of harvest and decreases rapidly from then. Pick at peak maturity, handle vegetables properly and store under optimum conditions. Always be gentle when harvesting vegetables. If they are not easily removed you can use a knife, hand pruner or scissors which prevents tearing or breaking. Be careful not to step on stems or plant foliage. Frequent picking is essential for prolonging the harvest. Whatever vegetables you choose, have fun and happy harvesting! To find more information about harvesting specific vegetables, visit: https://hgic.clemson.edu/factsheet/harvesting-vegetables/ https://extension.umn.edu/find-plants/vegetables Photo credits: Robert Hatlevig (1), Cory Tanner @2010 Clemson Extension (2, 3)

< Back Making Delicious Meals with Hardy Vegetables Joy Johnson, Master Gardener Master Gardener Joy Johnson is an accomplished vegetable grower but even she struggled this year with the effects of the hot weather and drought on her crops. Still, she offers 4 tried, true and delicious recipes for using the vegetables that were garden champions this year. You will want to read this article for inspiration in the kitchen! It’s the first of August and I’m hoping your garden is flourishing this month. I must tell you, with the drought and the rain and the storms, some of my veggies are doing great and some are struggling along. Gardening is always a gamble, we do our part to plant, weed, fertilize, mulch and water, but sometimes even with all that TLC our veggies might not produce like the seed catalogs promised they would. I consider it a challenge. My garden has thrown down the gauntlet, asking me if I can make something nutritious and delicious with its sometimes-meager offerings. I accept that challenge! Since I like to eat lighter in the summer, I have been focusing on soups and salads. Here are a couple of soup recipes and a colorful salad. The Italian Garden Vegetable Soup is vegetarian and is quick and easy to make. The Zuppa Toscana is my hack of Olive Garden’s soup of the same name. This is a heavier cream-based soup, and makes great use of tons of kale, which you may have in abundance right now! And the Broccoli Slaw is a triumph over critters and heat. This month I also included a Martini drink recipe. My brother and I grow lots of basil and this cocktail that he came up with is a cool, refreshing use of basil. Grapefruit is one my favorite fruits. You can use canned grapefruit juice, but fresh squeezed elevates this cocktail to a gourmet level. Italian Garden Vegetable Soup (makes 6-8 servings) 2 medium zucchinis, sliced 2 medium yellow summer squash, sliced 1 small or medium eggplant, peeled and diced 6 medium tomatoes, diced (whatever variety you grew are fine) 2-4 ears of corn, kernels cut off the cob (steam first, then it’s easier to cut them off) 2 parsnips, peeled and thinly sliced 1 clove garlic, minced 2 cups veggie broth (store bought or homemade) 1/2 cup chopped fresh basil 1/4 cup chopped fresh parsley (dried is fine too. You’ll see I used dried in the photo. My parsley didn’t do well this year, but I have plenty of dried from last year) 1/4-1/2 tsp onion salt Salt and pepper Place all ingredients in a large pot. Bring to a boil and then reduce heat to steam vegetable in broth for 10 minutes. Add more salt and pepper if you’d like. Zuppa Toscana (make 8-10 servings) 1 large white onion diced 1 ½ pounds ground Italian sausage. I have a home blend of venison and spicey Italian port sausage that is quite spicey. You can use a mild Italian sausage or a spicier variety depending on how much heat you want. 7 small red potatoes, peeled, quartered, and thinly sliced 2 cups chicken broth 4 cups water 1-2 tsp red chili flakes (don’t use this if you use a spicier sausage) 1 pint whipping cream 1 large bunch of kale, tough stems removed, and leaves chopped Chicken bouillon powder. In a large pot, brown the onion and sausage; drain fat. Add potatoes, broth, water, and chili flakes. Cover pot and bring to a boil for about 20 minutes, until potatoes are tender. Stir in the cream. Soup will thicken the longer you keep it warm and stirred. Mix kale into hot soup for about the last 5 minutes of cooking. Taste and adjust seasoning with small addition of bouillon, if desired. Cashew Broccoli Slaw (makes 6 servings) I grew tiny cabbages, a couple of red ones and a couple of green ones (lots of insect damage). But you don’t need a lot to make this tasty salad. My broccoli also didn’t produce much. I consider it a triumph that I can use what I grow to make something good regardless of its quantity or quality. Dressing: 1 cup plain yogurt 1/3 cup sugar 1 T apple cider vinegar In a medium bowl, whisk together yogurt, sugar, and vinegar until smooth. Salad: 1 medium sized head of broccoli, washed, peel the stems and chop 1 small head of red cabbage, washed and thinly sliced and chopped 1 small head of green cabbage, washed and thinly sliced and chopped 1 carrot, grated or julienned ¼ cup garbanzo beans, drained and rinsed ¼ cup chopped green onions 1 cup raisins or craisins 1 cup cashew pieces, salted Add broccoli, cabbage, green onions and raisins/craisins to the bowl. Fold slaw mixture into dressing until evenly coated. Chill until ready to serve. Toss cashews into the salad right before serving. Dale’s Grapefruit-Basil Martini 3 parts fresh-squeezed grapefruit juice 1 part grapefruit vodka (Dale uses Citron – the one with no added sugar) ½ part Elderflower liqueur (Dale uses St. Germain) ½ part fresh lime juice ½ part simple syrup to taste (1 part sugar, 2 parts water) 1-2 springs fresh basil 2-3 drops grapefruit bitters Muddle basil in the grapefruit juice and refrigerate for 24 hours in a Mason jar. Stir or shake periodically. After 24 hours, strain out the basil (a few remaining green flecks are okay). Mix all ingredients in a shaker with ice, shake and strain into a martini glass. Garnish with basil (which really provides more of a basil punch!) Photo credits: Joy Johnson (1, 2, 3, 4, 5)