Now that summer vegetable gardeningis over, you might do well to look back and assess what was goodand not so good this year.Was that first tomato really worthall of the sweat, toil, bug-picking, weed pulling, watering, caring?Or was it all you had anticipated: luscious color, fully ripe,slightly acidic taste with that never-to-be-forgotten aroma.If it was all you wanted it tobe, can you remember the name of the cultivar you planted? Ifyou can’t, it might just drive you crazy over the winter. If youcan, write it down and get it for next year.Make a ListDid you eat the tiny little “greengrape” tomatoes or others you wished you’d planted last year?Get it in the book to plant next season.What about the pepper? Did youget it hot enough, or do you need to kick that capsaicin levelup three or four notches for next season? Did they make you somebeautiful pepper sauce for those greens in the fall? So versatileand so flavorful, if you can stand the heat.Did the squash have any flavoror did you have to put in extra onions to eat it? Put in yourbook for next year that you will look at growing three or fourof the newer varieties — both yellows and zucchinis — and mixingthem when cooking.Pick Your PotatoesWere the potatoes just reds andwhites? Yukon Gold and German Fingerlings, along with the blueones, add zip to your potato salads and creamed or mashed potatoes.Never had purple mashed potatoes?Because Daddy’s and Mother’s alma mater has purple and gold colors,my children are accustomed to purple and gold food, includingpotato salad. It’s not as shocking as green grits on St. Patrick’sday.Improve your garden, enliven youeating habits, change those drab food colors. And who knows –maybe the kids will eat Brussels sprouts.
- Published On : 9 months ago on January 17, 2021
- Author By : admin
- Last Updated : January 17, 2021 @ 10:20 pm
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