In July, the weather is perfect for going to the beach, camping, barbecues and picnics. It’s the time of year that the garden produces a savory crop, making it an excellent resource to prepare for an adventure or gathering. Gardening helps to cut grocery bills and promotes healthy eating when it’s as simple as walking outside to gather snacks and meals. Below are basic tips for utilizing everything in the garden: greens, veggies, fruits and herbs!
Green Scheming
Leafy greens are one of the first things that are ready to be harvested. Kale, spinach, arugula, Swiss chard, and many different kinds of lettuce are just a few options that are easy to grow and make a delicious base for any salad. They can be used alone or mixed all together. The younger these plants, the tenderer they will be. With some greens, like kale, harvesting earlier makes them less bitter. If harvesting the fruit or vegetable isn’t the priority, the young greens of plants like beets and broccoli can be used in salads. Kale and chard are great greens that last through cooler nights. Add these greens in soups, eggs, burgers and smoothies, or bake kale with oil and salt for a crispy snack.
Eating leafy greens provides vitamins A, C and K, calcium and potassium. They are all low in calories, and the spinach and chard offer folate. When it comes to lettuce, the darker the leaf, the more nutritious. Avoid iceberg lettuce for recipes, and instead, use dark, delicious greens for more flavor.
Pesto is an easy and delicious way to eat greens. Use on toast, a base on pizza, crackers, or added to sandwiches. Take pesto to the next picnic as a chip or cracker dip. Snag veggies from the garden to dip in the pesto. To make pesto, put a handful of greens (if the leaves are older, the vein may need to get cut off if it is too thick and rigid) in a food processor with oil; depending on taste preferences, add garlic, pine nuts and or a small amount of lemon juice. Salt and pepper to taste!
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Happy Herbs
Herbs are easy to grow and will harvest throughout the entire season. Mint is a great addition to fruit waters and pairs well watermelon. There are many types of mint that offers slight differences in fragrance and taste. For savory herb ideas, remember to flavor chicken or potatoes with rosemary; add cilantro to guacamole and tacos; add dill to a chicken or egg salad; and toss parsley and basil in Italian dishes for authentic flavor. Additionally, toss your favorite herb with vinegar and oil for the ultimate salad dressing. Experiment with different herb combinations for both sweet and savory appetizers, dinners or sauces. The possibilities are endless!
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Versatile Veggies
By July, more options in the garden are ready for picking. Get creative by sautéing asparagus for a warm salad, or thinly slice radishes for a nice crunchy addition. Carrots and other root vegetables are easy to enjoy in a variety of
ways including boiling, sautéing or grilling for a side dish, main course or within a gravy or salad dressing.
During the summer, grilling is in full force, and in addition to leafy greens, garden vegetables are grillable. With a drizzle of oil, salt and pepper, and fresh herbs, veggies are ready for skewering, grilling in tin foil, in a grill basket or directly on the grill if the slices are large enough to not fill through the grate. Steaming and sautéing are great options for preparing vegetables, too. Try adding sautéed veggies and greens into a dish of morning eggs for a boost of nutrients.
Source : By Leannah Seese | womenslifestyle.com
