Recipes From and For the Garden: How to Use and Enjoy Your by Judy Barrett PDF
By Judy Barrett
Veteran gardener Judy Barrett deals readers greater than 100 easy recipes for utilizing, having fun with, and embellishing the bounty in their gardens. those effortless recipes—some previous family members favorites, others created by means of Barrett, and nonetheless others from chefs and gardeners she admires—encourage domestic gardening for everyone.
In her typical and comfy type, Barrett exhibits readers the best way to use the considerable harvests of universal greens (such as beans, squashes, cucumbers, and peppers), how one can test with extra unique crops (like ginger and jujubes), and what to arrange for the freezer or pantry as soon as the starting to be season has ended. From bean and tomato salsa to lemon meringue pie, the constituents are user-friendly and the directions uncomplicated.
Barrett additionally stocks gardening tips and ideas for utilizing what you've gotten grown within the backyard to aid look after your place, your self, and—coming complete circle—your backyard itself. With feedback for every thing from making your personal own care items to various how one can create typical insecticides, plant foodstuff, and compost, Barrett ends by means of exhibiting how one can supply again a bit of what your backyard gave to you. Recipes From and For the Garden will pride all who take pleasure in their crops, even if potted patio tomatoes or a yard vegetable patch.
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Additional resources for Recipes From and For the Garden: How to Use and Enjoy Your Bountiful Harvest
If you see signs of a squash vine borer, slit the stem lengthwise at the injured point and remove the wormlike culprit. Cover the stem with soil so new roots can form. The squash beetle lays eggs on the underside of leaves. Eggs can be picked off by hand and crushed. If you use row covers when you first set out your plants, they will help deter insect pests, and as always, healthy plants are less attractive to bugs than are weak plants. All squashes can be enjoyed while young and tender—including those generally known as winter squash.
Boil in ½ cup water until a strong flavor is obtained. Cool and strain the ginger through cheesecloth or coffee filter. Squeeze excess water from the ginger. Combine the ginger with the remaining ingredients except peppermint. Put a peppermint sprig in each glass with ice. Pour the fruit punch mixture over and enjoy. 26 Recipes for Things to Eat Jujubes If you think jujubes are sticky little candies you get in a box at the movie theater, you’re only half right. Jujubes are also great landscape trees.
Stir in the oil and green onion. Add the spinach and cabbage and toss well. Sprinkle with the sesame seeds. Serve right away. spinach artichoke casserole Large bunch of spinach, chopped, cooked quickly, and drained ½ cup butter or margarine, melted Two 8-ounce packages cream cheese One 7¾-ounce can artichokes, drained and quartered One 9-ounce can water chestnuts, sliced and drained 1½ teaspoons onion powder Salt and pepper to taste 1 ⁄3 cup grated Parmesan cheese—reserve for sprinkling on top Preheat oven to 350°.
Recipes From and For the Garden: How to Use and Enjoy Your Bountiful Harvest by Judy Barrett