Harvest to Table – Recipes!
We’ve been thinking about Thanksgiving. It’s almost time for enormous turkey dinners and family gatherings. True, it’s the turkey who’s the star of this meal but the supporting dishes are critical. If you really want to impress, serving home grown veggies is always a hit. It might be a little bit late to start now, so we’ll simply recommend some great Zone 5 veggies to try in your garden next season. Remember your favourites and try to grow your own ingredients next year, as simple as fresh spices to growing your own squash or asparagus.
Is a perennial bulb and stem vegetable that greets us every spring. Pack your patience, it may take 2 to 3 years to get started and produce a decent yield.
A great addition to an ornamental edible garden with lush leaves and small light pink blossoms. These prolific climbers can add lush dimension to the side of a shed or fence and will consistently provide bountiful crops.
This is a cool-season crop that, like spinach, can be grown in the spring or fall.
Broccoli Cheese Casserole
Another cold season crop, carrots grow well in sandy soil and are pest resistant.
Sweet & Sour Carrots
Yellow squash, Zucchini squash & Pattypan squash are all types of summer squash and most gardeners will grow at least one as a staple to their vegetable garden.
This thanksgiving staple is best grown in cooler temperatures and should be planted in mid april and harvested in the first weeks of July before it gets too hot. Just make sure to plant them far away from your tomato and cucumber crops as they don’t play well together!
Another key ingredient in so many recipes are allium vegetables such as onions, garlic, shallots, leeks or chives. All of which are easy to grow and pack way more punch when chopped up fresh from the veggie patch. Finally, add flavour with your own spices such as thyme, rosemary, sage, cilantro and parsley which are all fairly cold tolerant and should still be fresh and producing in your garden at thanksgiving time.