Not all of your veggies that have been in your garden all summer long like the crisp air that’s on its way. Vegetables like tomatoes, peppers and cucumbers won’t last once the cooler weather approaches.
However, vegetables such as kale, spinach, cabbage, broccoli and turnips are able to tolerate the hardest winters. They survive even in the low 20s and high teens. Other veggies like beets, carrots, lettuce and celery are good for spring and fall gardens since they can tolerate between 29 to 32 degrees.
Watch for frost closer to January and February. Covering even the toughest plants in your garden is always a smart decision when the weather gets extremely cold. Late October-early November is a great time to begin preparing the vegetable garden for colder weather.
Mulching serves many purposes in the winter garden. Acting as insulation to the plants, it will also help discourage the winter growth of weeds and pesky grasses. Some of the most common materials used for winter mulching are peat moss, bark, sawdust, and shredded newspapers.
There are many recipes you can incorporate in your dinners to make sure you take full advantage of fall and winter vegetables. Below are a few recipes to make sure you don’t let any of your gardening go to waste!
Kale, Broccoli, and Feta Sauté
3 tablespoons of olive oil
4 cups of broccoli florets
kosher salt and black pepper
1 medium bunch kale, thick stems removed and leaves torn into bite-size pieces (about 10 cups)
2 ounces of Feta, crumbled (1/2 cup)
¼ cup of kalamata olives, pitted and slivered
Heat the oil in a large skillet over medium-high heat. Add the broccoli, season with ½ teaspoon salt and ¼ teaspoon pepper, and cook, tossing occasionally, until tender, 8 to 10 minutes.
Add the kale and cook, tossing occasionally, until tender, 6 to 8 minutes more. Fold in the Feta and olives.
Green Smoothie Recipe
1 medium ripe banana
1 cup of fresh, canned, or frozen pineapple
3 large handfuls of fresh spinach (washed)
1 cup of plain Greek yogurt
6 oz. water
1 teaspoon coconut oil (optional)
Put all ingredients in a blender, and blend until smooth.
Tip: If you want to add coconut oil, be sure it’s slightly melted when you add it so it emulsifies and blends well into the smoothie. Otherwise, it might be lumpy, especially if you are using frozen pineapple or if you add ice cubes.
If you use canned pineapple, you can add the juice, too, for a sweeter tasting smoothie.
Written by Kristi Hall