Grow.

Select 1-year-old crowns from a reputable grower. If you choose to start asparagus from seed, you'll be adding an extra year until you can begin harvesting...and I don't know about you, but I'm just not that patient! Set out crowns in late winter in mild climates or after the last frost in northern areas.

Prepare the site by digging a trench that is six inches deep and 10-12 inches wide. Plant the crowns approximately a foot apart, spreading out the roots in the bottom of the trench. Cover the crowns with three inches of soil, and continue to add soil as the asparagus grows until the trench is filled. Do not harvest the first year—let the plants leaf out to encourage root growth.

Cut the foliage down to two inches after the first frost, and protect with mulch during the winter. Water regularly and side dress with compost during spring and fall. And be patient. It will be worth the wait!

Harvest.

Season: Spring. Starting in the second and third seasons, you can begin lightly harvesting asparagus spears for a few weeks. During the fourth year onward, you can harvest spears for 10 weeks. Harvest spears when they are approximately 6-8 inches long. Use a sharp knife and cut at soil surface.

Remember—asparagus begins losing its sweetness the moment it is harvested.

Eat.

Personally, I'm most fond of the tips—but the entire stalk is edible. If using the whole stalk, I peel the thicker section with a potato peeler.

For a simple preparation, add two tablespoons of water to a pan, place the cleaned asparagus in to simmer, and cover for 5-7 minutes. During the last two minutes, I add a splash of soy sauce to lightly coat the spears. Immediately before serving, add a few shakes of sesame seeds to top the asparagus. (My kids will eat it if prepared this way!)

Uses: Blanch, grill, roast, steam, stir-fry—or eat it fresh-picked!

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Grow.

Snap beans are available as both bush and pole beans, but pole beans have a longer harvest and can take advantage of vertical space in the garden. The variety of colors available for pole beans makes an attractive, healthy rainbow in recipes, especially good when gardening with kids and encouraging them to eat beans.

Pole beans require support for twining. Plant after all danger of frost has passed. Maintain consistent soil moisture, and plant along bamboo pole teepees, a wooden fence, or a wall. I grow our pole beans along the iron fence that encloses our potager.

Beans require at least six hours of sun and will begin producing 8-12 weeks after planting from seed.

Harvest.

Harvest beans frequently to keep production high. Use small shears to harvest pods from the vine, or pick by hand, taking care not to pull too hard on the vine. (Trust me—I've inadvertently broken plenty of vines in my harvesting zeal.) Harvest full-sized pods prior to seeds causing pods to bulge. Choose beans that snap easily.

Eat.

To prepare, check to see if the beans are stringy. If they are, snap off the tops and tail of each bean, pulling the string away from the pod. Cut into uniform lengths for best cooking. Boil in salted water. Saute, steam, stir fry. Cook long enough that beans are tender and sweet but not soft—taste beans as they are cooking to determine readiness.

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Grow.

Plant beets in a sunny location with good garden soil. Beets do not like fresh manure, so use well-rotted compost to amend soil. Water regularly and moderately. Do not allow plants to dry out—the roots will become woody. If watering is irregular, the root will split. Allow one foot between rows and approximately six inches between plants.

Harvest.

NOTE: Wear old clothing when harvesting, as beets will stain!

Begin harvesting when beets are the size of a golf ball, or allow to grow to tennis ball size, which is the maximum recommended size. The larger the beet, the more earthy the flavor—and the longer you will need to cook.

Eat.

Small leaves can be used for salads, or larger leaves can be harvested and cooked like chard.

Baby beets are tasty eaten raw—just peel and slice.

When cooking larger beets, wait to peel after cooking—the skin is more easily removed. Boil or roast with olive oil and herbs. Cover with foil when roasting to keep them moist.

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Grow.

There are two types of broccoli—calabrese, the large heads we're most familiar with, and sprouting broccoli. Calabrese generally grows more quickly than the sprouting variety and is more compact. Leave 16 inches between plants. Sprouting broccoli requires generous space—30 inches between rows and plants.

Plant in sunny location in hummus-rich, well-drained soil.

Calabrese needs adequate water to prevent woody plants with hollow stems. Once the main head is harvested, feed to encourage additional side flowering.

Sprouting broccoli requires staking to support the plant.

Harvest.

Harvest the main head of calabrese broccoli prior to flowering. Calabrese can be harvested from summer until first frost, or in early winter in mild climates. After harvesting the main head, look for side shoots to harvest.

Harvest sprouting broccoli when the small heads begin to loosen, from February to late spring.

Eat.

Both types of broccoli are most nutritious eaten raw but are also excellent for stir fries, steamed or as a side with butter. Can be blanched and frozen immediately after harvest.

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Skillet Broccoli with Toasted Garlic and Lemon

From The America's Test Kitchen Family Cookbook

Serves 4

Ingredients:
• 1 bunch broccoli ( 1-1/2 pounds)
• 1/2 cup water
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1/8 teaspoon red pepper flakes
• 2 tablespoons fresh lemon juice
• Salt and pepper

1. Cut the broccoli florets into 1 inch pieces and slice the broccoli stalks 1/4 inch thick. Combine the florets, stalks and water in a 12-inch nonstick skillet. Cover and cook on high heat until the water is simmering and the broccoli begins to turn bright green, about 2 minutes. Uncover and cook until the water evaporates, about 5 minutes. Broccoli should be tender.
2. Clear the center of the pan and add the oil, garlic, and pepper flakes. Mash the garlic into the pan with the back of a spoon and allow the garlic to cook for 10 seconds before stirring it into the broccoli. Remove from heat, stir in the lemon juice and season with salt and pepper to taste.

Grow.

Brussels sprouts are one of the hardiest vegetables to grow—they withstand temperatures to 14 degrees F. The sprouts are leaf buds along the main stem, and they actually benefit from frost to enhance their sweetness.

Plant in a sunny location with well amended, well drained, hummus-rich soil.

Do not over-fertilize or plant out too early—can cause loose, open sprouts.

Harvest.

Begin harvest from bottom of plant, working toward the top of plant. Harvest while still relatively small for best taste, and continue to harvest over 8 week period.

Depending on varieties, harvest from October to December, or from January to March in warmer climates.

Eat.

Soak sprouts in salted water for 15 minutes to ensure aphid-free sprouts. Freeze small sprouts after blanching for 3 minutes.

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Braised Brussels Sprouts with Bacon, Garlic, and Cider Vinegar

From Homegrown by Marta Teegen

Serves 4

Ingredients:
• 1 pound small Brussels sprouts, trimmed and halved lengthwise
• 1/4 pound bacon, cut crosswise into 1/2” strips
• 2 cloves garlic, minced
• 1/2 tablespoon extra-virgin olive oil
• Coarse sea salt
• Freshly ground black pepper
• 1/4 cup cider vinegar

1. Preheat over to 450 degrees F.
2. In an 11" x 7" baking pan or on a rimmed baking sheet, toss together the Brussels sprouts, bacon, garlic, and oil. Add salt and pepper to taste, and toss again. Spread in a single layer.
3. Roast in the upper third of the oven for about 25 minutes, or until the sprouts are tender and brown on the edges. Stir once halfway through the roasting to prevent sprouts from sticking to the pan. Once they are tender and brown, stir in the vinegar, scraping up the brown bits. Continue to cook for 2 or 3 minutes more. Remove from oven and season with salt and pepper to taste. Serve warm.

Grow.

Cabbage grows well in a wide variety of soils, but well-drained, sandy loam with high organic content is ideal. Soil pH of 5.8 to 6.5 is preferred.

Cabbage is a cool-season vegetable that should be grown in early spring or fall or when temperatures are approximately 60 to 65 degrees F. Cabbage can bolt if temperatures get too warm, but mature cabbage can withstand temperatures as low as 20 degrees.

Spacing affects the size of cabbage heads. For 2- to 3-pound heads, space plants 9 to 12 inches apart. Water uniformly and consistently.

Harvest.

Cabbage should be ready for harvest in 60 to 80 days from transplant. Harvest cabbage when the head is firm and is of adequate size for the variety. After cutting the head, move out of the sun as soon as possible and store in the refrigerator. Cabbage can be stored at 34 degrees for up to five months.

Eat.

The entire head of savory cabbage is edible. It can be braised, roasted, steamed, or served raw. To prepare stuffed leaves, remove individual leaves from head and blanch until soft. Fill with cooked rice, veggies, meat, or cheese, fold each leaf to form stuffed packages, and serve.

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Stuffed Savory Cabbage

From Chez Panisse Vegetables by Alice Waters

Serves 4 to 6

Ingredients:
• 1 savory cabbage (2 to 3 pounds)
• 1 onion
• 1 clove garlic
• 1/4 pound bacon
• 3/4 pound lean sausage meat
• 4 slices country-style bread
• 1 cup milk
• 2 sprigs thyme
• 4 sprigs parsley
• 4 to 5 sage leaves
• Salt and pepper
• 2 cups tomato sauce (preferably homemade)
• 1 handful parsley leaves

1. Remove the outer leaves of the cabbage and trim the core but leave the cabbage whole. Bring a large pot of salted water to a boil, plunge in the cabbage, and simmer for 15 minutes. Carefully remove the whole cabbage with a skimmer and let it drain, upside down, in a colander or on a dry towel.
2. Prepare the stuffing: Peel and chop the onion, peel and slice the garlic, and cut the bacon into small dice. Heat a saute pan and add the bacon. When it has started to render some fat, add the onion and garlic and cook, stirring occasionally, until they have started to brown. Add the sausage meat and cook over low heat for 10 minutes.
3. Preheat the oven to 375 degrees F.
4. Cut the crusts off the bread and tear it into small pieces, pour the milk into a bowl, and soak the bread in it for 5 minutes. Squeeze the milk out of the bread and add the bread to the sausage mixture. Chop the herbs and add to the stuffing. Season to taste with salt and pepper.
5. Delicately open up the cabbage by peeling the leaves back to create a cavity in the center. Season with salt and pepper and pack the stuffing into the center of the cabbage. Fold the leaves back, completely encasing the stuffing, and tie the cabbage with a string to help it keep its shape. Put it in a large baking dish, pour the tomato sauce around it, cover, and bake for 1 hour. Check after 30 minutes, and add some water or white wine if the tomato sauce has been reduced too much. Cut off the string and serve the cabbage in the baking dish or on a platter surrounded by the sauce, with parsley leaves scattered over it.

Grow.

Carrots are cool season plants that grow best between 60 and 65 degrees F. Seeds germinate best from 55 to 75 degrees and will not germinate above 95 degrees. Plant carrots early enough in spring to ensure the crop is harvested in early summer or plant in fall in warm climates for an early winter harvest.

Carrots prefer loamy or sandy soils with a pH of 5.8 to 6.5. Heavy clay soils can cause misshapen roots. Choose a site without stones or soil clods.

Space carrots in rows 12 to 18 inches apart. Carrots can also be grown in deep containers. Water consistently and deeply to ensure good flavor.

Harvest.

Carrots should be ready for harvest 65 to 75 days after planting. Store carrots at 33 degrees F and high humidity to prevent wilting. Carrots with tops can be stored for 10 to 14 days. Carrots with tops removed can be stored for four to six months in proper conditions.

Eat.

Fresh, cooked, steamed.

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Carrot Cannelloni with Soft Cheese and Pine Nuts.

Recipe by Matthew Gennuso, Chez Pascal, from Harvest to Heat: Cooking with America's Best Chefs, Farmers, and Artisans by Darryl Estrine and Kelly Kochendorfer

Serves 4

Ingredients:
• 6 medium carrots, preferably Purple Haze, peeled
• 2 teaspoons chopped fresh chervil
• 2 teaspoons chopped fresh tarragon
• 2 teaspoons chopped fresh flat-leaf parsley
• 2 teaspoons chopped fresh chives
• 1/4 pound mild goat or farmer's cheese, broken into 16 small pieces
• 5 tablespoons extra virgin olive oil
• 2 tablespoons aged balsamic vinegar
• Coarse salt and freshly ground black pepper
• 1 large head radicchio, cored and shredded
• 3 tablespoons pine nuts, toasted

1. Cut the carrots into 3-inch-long pieces. Then, using a mandolin or sharp knife, cut those carrot pieces into paper-thin lengthwise slices, for about 16 slices total. Lay them out flat on a large work surface or cutting board.
2. In a small bowl, mix the chervil, tarragon, parsley, and chives. Press one side of each piece of cheese into the herb mixture to coat. Place one cheese piece on one end of a carrot strip and roll to encase the cheese, making sure to push the cheese in on both sides (the moisture from the carrot will seal the carrot closed.) Lay the roll, seam side down, on a work surface. Repeat with the remaining pieces of cheese and carrot slices.
3. In a bowl, whisk 3 tablespoons of the olive oil with 1 tablespoon of the balsamic vinegar. Season with salt and pepper, add the radicchio, and mix well.
4. 4. To serve, arrange 4 cannelloni in the center of a plate, arrange the radicchio around them, and drizzle the cannelloni with the remaining 2 tablespoons olive oil and 1 tablespoon balsamic vinegar. Top each serving with the toasted pine nuts. Season to taste with salt and pepper. The carrot cannelloni can be kept in the refrigerator in an airtight container with a damp towel covering them for up to a day.

Grow.

Cauliflower grows best in a rich, well-drained soil. Keep pH at 5.8 to 6.5. This cool season vegetable prefers averages temperatures of 60 to 65 degrees. Plant early enough in the season to harvest before temperatures become too hot.

Space cauliflower in rows that are three feet apart and 18 inches between plants to allow for adequate growth. Water deeply—light watering will encourage shallow root development. Keep consistently moist.

Cauliflower is a heavy feeder, and nitrogen is important for the plant to produce a good crop.

Harvest.

Harvest 60 to 70 days after planting transplants, when head is fully developed and before curds begin to separate. Leave a ruffle of leaves surrounding the head when harvesting to prolong keeping quality. Store in the refrigerator.

Eat.

Soak cauliflower in cold water with a bit of salt and vinegar to flush out any aphids. For quick cooking, separate the head into florets.

Cauliflower can be eaten raw, steamed, stir fried, or in soup.

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French Cream of Cauliflower Soup

From Chez Panisse Vegetables by Alice Waters

Serves 4 to 6

Ingredients:
• 1 large cauliflower (2 to 3 pounds)
• 1 onion
• 2 tablespoons unsalted butter
• 4 tablespoons crème fraîche
• Salt
• Nutmeg
• Chervil

1. Cut off the stem of the cauliflower and any green leaves. Break up the head into florets. Wash them in cold water and reserve a few florets to garnish the soup.
2. Peel and slice the onion thin. In a soup pot, stew the onion slices and the florets in the butter with a little water for 15 minutes, stirring occasionally, without letting them brown. Add water to cover and cook for 25 minutes, covered, over medium heat. Meanwhile, parboil the reserved florets in boiling salted water for 8 minutes or so, keeping them crunchy.
3. Purée the soup in a blender and reheat gently to just under boiling. Add the crème fraîche and season with salt and nutmeg to taste. Serve the soup very hot, garnished with the whole florets and a few springs of chervil.

Grow.

Chard grows well in all climates and withstands cold and heat better than many greens. Plant in full sun or partial shade, in beds or containers.

Chard produces over a long season. Plant in spring after the soil has warmed to 50 degrees F. Can also grow in the fall in mild climates for a winter crop.

Space plants six inches apart. Side dress with compost or organic liquid fertilizer once a month.

Harvest.

When most of leaves reach 6 to 8 inches, use a sharp knife or scissors to cut individual leaves at the base of the plant. Harvest from the outside and leave interior leaves for continued growth.

Eat.

Stem and leaves are edible. Braise, sauté, steam, or serve young chard raw in salads.

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Braised Rainbow Chard on Toast.

From Homegrown by Marta Teegen

Serves 4

Ingredients:
• 24 large rainbow chard leaves, thick stems removed
• 4 cloves garlic
• 4 tablespoons extra-virgin olive oil, plus additional
• 2-3 cups chicken stock
• Coarse sea salt
• Freshly ground black pepper
• 1/2 loaf country white bread
• 1 large heirloom tomato
• 1/2 lemon

1. Cut the chard leaves into 1-inch thick ribbons and thoroughly wet them. Smash the garlic cloves with the side of a knife. Heat the oil in a large skillet over medium heat, add the garlic, and cook for 30 seconds. Add the wet chard. When the chard has cooked down enough to cover the pan with a lid, add the chicken stock 1 cup at a time. Continue adding stock until the chard is just covered. Simmer, uncovered, for 30 minutes, or until the stock has been completely cooked down. Season with salt and pepper to taste.
2. Slice and toast the bread. While the bread is toasting, slice the tomato. Pile braised chard on the toast, squeeze a bit of fresh lemon juice over it, and top with a slice of tomato. Drizzle with olive oil and sprinkle with salt.

Grow.

Sweet corn is a warm season crop that grows best in full sun at temperatures between 60 and 80 degrees F. It doesn't germinate well in cold soil—wait to sow until the soil temperature at a 4-inch depth is at least 50 degrees. Don't plant in wet soil in early spring unless you enjoy seed rot.

Plant sweet corn in rows 3 feet apart with 10 inches between seed in the row. Plant seed about 1 inch deep. Plant in blocks of several rows rather than just one or two rows, as sweet corn is wind-pollinated.

Water at least 1 inch per week.

Harvest.

Sweet corn should be ready for harvest about 80 to 95 days after planting, about 20 days after the first silks appear. Harvest when the husk is green and the silks are dry brown. Kernels should be full size. Ideally, pick corn right before eating—otherwise, store immediately after harvesting at 32 degrees in a moist environment. While sweet corn loses sugar quickly after harvesting, it can be stored for up to 5 days.

Eat.

There's nothing better than fresh sweet corn, boiled for 8 minutes or grilled, with a bit of butter and salt. Is it summer yet?

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Corn and Tomato Sauté

From Eating Well in Season: The Farmers' Market Cookbook by Jessie Price and the Editors of EatingWell.

Serves 4

Ingredients:
• 2 teaspoons canola oil
• 1 cup fresh corn kernels (about 2 ears)
• 1/2 cup diced shallots
• 1 pound tomatoes, diced
• 1 tablespoon chopped fresh tarragon or basil
• 1/4 teaspoon salt

1. Heat oil in a medium skillet over medium heat. Add corn and shallots and cook, stirring occasionally, until lightly browned, about 5 minutes. Remove from the heat and let stand for 5 minutes. Stir in tomatoes, tarragon (or basil) and salt.

Grow.

Eggplant is a warm season vegetable that grows best in well-drained soil that is rich in organic matter with a pH of 5.8 to 6.5.

Eggplant grows very slowly during cool periods. For optimum growth, plant when temperatures are between 70 and 85 degrees F. Do not plant in the garden until after the last chance of frost. Space plants 2 to 2.5 feet apart in rows that are 3 to 4 feet apart. Provide uniform moisture.

Harvest.

Eggplants should be ready for harvest in 65 to 80 days after transplanting, depending on the variety. To determine ripeness, press the side of the fruit slightly with a thumbnail. If an indentation remains, the fruit is ripe. Cut stems with a sharp knife.

Store eggplants in the refrigerator for up to a week.

Eat.

Eggplants can be broiled, fried, grilled, roasted, or sautéed. Salting eggplant before frying is helpful to keep it from absorbing excess oil. Cut the eggplant and layer the pieces in a colander, sprinkling with sea salt between layers. Let stand for 30 minutes, then rinse well in cold water. Pat dry and fry.

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Eggplant Papoutzakia

From Animal, Vegetable, Miracle: A Year of Food Life by Barbara Kingsolver

Ingredients:
• 2 pounds eggplant
• Olive oil
• 2 medium onions, garlic to taste
• 2 large tomatoes, diced
• 2 teaspoons nutmeg
• Salt and pepper to taste
• 6 ounces grated or sliced mozzarella
• 1 large heirloom tomato
• 1/2 lemon

1. Slice eggplant lengthwise and sauté lightly in olive oil. Remove from skillet and arrange in a baking dish.
2. Chop onions and garlic and sauté in olive oil. Add diced tomato and spices and mix thoroughly. Spread mixture over the eggplant and sprinkle an even layer of cheese over top. Bake at 350 degrees for 20 minutes, until golden on top.

Grow.

Kale is a cool season crop whose flavor improves when exposed to frost.

Plant in early spring, 4 weeks before the last frost, in full sun. It can also be planted in partial shade in hot climates. In mild climates, kale can be grown year-round.

Space plants 6 inches apart. Side dress throughout growing season with organic liquid fertilizer, such as fish emulsion. Keep evenly watered.

Harvest.

Kale can be harvested approximately 8 weeks after sowing. Small, tender leaves can be used for salad. For cooking, harvest 6-inch leaves, cutting outer bottom leaves and leaving the center leaves to continue growing.

Eat.

Kale can be braised, sautéed, or eaten raw. It's also delicious in soups. Kale chips have become popular for at-home snack food.

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Side Dish of Kale with Portobello Mushrooms

From The Family Kitchen Garden: How to Plant, Grow, and Cook Together by Karen Liebreich, Jutta Wagner, and Annette Wendland

Serves 4

Ingredients:
• 2 garlic cloves
• 2 tablespoons olive oil
• 4 to 4-1/2 cups kale, roughly chopped
• 4 Portobello mushrooms, sliced, or 12 shiitake mushrooms, whole
• 1 tablespoon soy sauce
• 2 tablespoons roasted pine nuts

1. In a pan, sweat the garlic in the olive oil, then add the Portobello mushrooms or shiitake mushrooms and the kale. Add the soy sauce to taste and cook for 5-10 minutes. Serve with the roasted pine nuts sprinkled over the vegetables.

Grow.

Deliciousness—the perfect little fresh snack while working in the garden! Pick and eat immediately. It's why you garden, right?

There are three types of peas: shelling (or English) peas, snow peas, and snap peas. Shelling peas are shucked from their pods—and wonderful when eaten straight from the garden. Snow peas are flat, and snap peas have plump pods. The pods of snow and snap peas are both edible.

Pea plants grow by twining, and both climbing and bush varieties benefit from supports to wrap their tendrils around. Plant peas in cool weather in full sun. Soil should be at least 40 degrees and dry when planting.

Plant in spring in cold climates, or winter and spring in mild regions. Space 1-1/2 inches apart, 2 inches away from support. Do not overwater, or seeds may rot. Increase watering when blooms develop.

Harvest.

Peas take 8 to 12 weeks to mature. Harvest often to encourage continuous production. Shelling peas and snap peas will be bright green and plump when ready for harvest. Snow peas are tender when harvested young. Pick carefully by hand or use scissors to harvest pods.

Eat.

Shell peas: remove outer pod, and use peas immediately after shelling. Pea flowers, young leaves, and tendrils are all edible. Boil, braise, sauté, steam, or eat raw.

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Sea Scallops with Sugar Snap Peas and Chervil

From Outstanding in the Field: A Farm to Table Cookbook by Jim Denevan with Marah Stets

Serves 4

Ingredients:
• 6 tablespoons extra-virgin olive oil, plus more as needed
• 1 pound sugar snap peas, strings removed
• Kosher salt
• 2 pounds large sea scallops (20 to 30 scallops), tough muscle removed if still attached
• Freshly ground black pepper
• 1/4 cup white wine
• 1/4 fish stock or water
• 4 tablespoons unsalted butter, chilled and cut into small pieces
• 1 teaspoon finely chopped lemon zest
• 1 tablespoon coarsely chopped chervil

1. In a large, heavy-bottom nonstick skillet, heat about 2 tablespoons of the olive oil over medium heat until hot but not smoking. Add the sugar snap peas and season with salt. Cook, stirring, until crisp-tender, about 2 minutes. Transfer the snap peas to a plate and set aside.
2. Wipe out the pan with a paper towel and place it back over medium-high heat with another 2 tablespoons of olive oil.
3. Pat the scallops dry and season them with salt and pepper. Place half of the scallops in the hot pan, being careful not to overcrowd them. Cook without moving them until they are nicely browned and crisp, 2 to 3 minutes. Flip the scallops and continue cooking them until they are cooked through, 2 to 3 minutes. The scallops should be slightly firm to the touch, with a think line of pale pink in the center when halved. Transfer the cooked scallops to a warm plate and repeat with remaining scallops, wiping the pan between batches and adding 2 more tablespoons of oil for each batch.
4. When all of the scallops are cooked, leave the pan unwiped and add the white wine, stock, and any scallop juices that have accumulated on the plate. Simmer until the liquid has reduced by half, 2 minutes. Over very low heat, add the butter a few pieces at a time, swirling the pan continuously. When all of the butter has been incorporated, swirl in the lemon zest and chervil and season to taste with salt and pepper. Return the sugar snap peas to the pan and stir to coat with the sauce.
5. Arrange the scallops on 4 warmed plates and divide the sugar snap peas and sauce among them. Serve immediately.

Grow.

Peppers are warm-season plants that grow best at temperatures of 70 to 85 degrees F during the day and 60 to 70 degrees F at night. Peppers need a long growing season and grow slowly during periods of cool weather, making transplants ideal. Set out 6-8 week old transplants in full sun after the soil has warmed in the spring and all danger of frost has passed.

Space peppers 10-12 inches apart and plant in well-drained, loamy or sandy loam soil. Provide uniform, consistent watering.

Be careful with fertilizing—too much nitrogen will result in a lush plant with no fruit. After fruit set, fertilizer regularly with a complete organic fertilizer, 5-10-10. Soil pH should be 5.8 to 6.5 for best growth.

There are hundreds of varieties of hot and sweet peppers to choose among.

Harvest.

Peppers should be ready for harvest in 70 to 85 days after transplant. Harvest sweet peppers when they reach full size, the fruit walls are firm, and the peppers are still in the green or yellow stage. Stems of pepper plants are brittle, so cut the stems rather than pull the fruit, which can break the plant.

Varieties turn from green to red, yellow, or chocolate when allowed to mature on the plant. Bell peppers can be left on the plant to turn colors, but harvest as soon as they change color.

Hot peppers, except for jalapenos, should ripen and change color on the plant. Jalapenos should be harvested when the fruit turns black-green.

Store peppers in the refrigerator.

Eat.

Peppers can be grilled, roasted, sautéed, stuffed, eaten raw, or dried.

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Stuffed Bell Peppers

From The America's Family Test Kitchen Cookbook

Serves 4

Ingredients:
• Salt
• 4 red, yellow, or orange bell peppers (6 ounces each), 1/2 inch trimmed off the top, stemmed and seeded
• 1/2 cup long grain white rice
• 2 tablespoons olive oil
• 1 onion, chopped fine
• 3/4 pound lean ground beef
• 3 garlic cloves, minced
• 1 (14.5 ounce) can diced tomatoes, drained with 1/4 cup juice reserved
• 5 ounces Monterey Jack cheese, shredded (1-1/4 cup)
• 2 tablespoons chopped fresh parsley
• Pepper
• 1/4 cup ketchup

1. Bring 4 quarts water and 1 tablespoon salt to a boil in a large pot over high heat. Add the bell peppers and cook until they begin to soften, about 3 minutes. Remove the peppers from the water, allowing any excess water to drain back into the pot. Place the peppers, cut-side up, on a paper-towel-lined plate.
2. Return the water to a boil. Add the rice and cook until tender, about 13 minutes. Drain thoroughly and transfer to a large bowl.
3. Meanwhile, heat the oil in a 12-inch skillet over medium-high heat. Add the onion and cook until softened, about 5 minutes. Stir in the beef and cook, breaking it into small pieces, until no longer pink, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Transfer the mixture to the bowl with the rice. Add the tomatoes, 1 cup of the cheese, and parsley to the rice and stir to combine. Season the rice mixture with salt and pepper to taste. In a separate bowl, combine the ketchup and reserved tomato juice.
4. 4. Adjust an oven rack to the middle position and heat the oven to 350 degrees F. Place the peppers, cut-side up, in a 9 x 9-inch baking dish. Divide the filing evenly among the peppers. Spoon the ketchup mixture over the tops of the peppers, then sprinkle them with the remaining 1/4 cup cheese. Bake until the cheese is browned and the filling is heated through, about 30 minutes.

Grow.

My first foray into planting potatoes was recent—just last year! Honestly, I was afraid to allocate too much garden space to grow them. But then I learned that potatoes can be easily grown in containers—and I went crazy and planted six varieties. Can I just say—if you've never eaten a potato fresh from the earth, PLEASE make this the year that you do. You will thank me. I promise.

Potatoes like cool weather and full sun. If you grow potatoes in a container, make sure it is at least 18 inches deep.

Order seed potatoes from a reputable company. (I purchased mine from Seed Savers Exchange.) The seed potatoes should be firm and unsprouted. If large, cut the potato into segments, ensuring that each piece has at least one good “eye” or bud. Plant potatoes in late winter in mild climates or in spring in cool climates. The best tuber formation occurs at soil temperature of 60 to 70 degrees F.

Plant seed potatoes in furrows with the cut side down, 3 to 5 inches deep, approximately 8 to 12 inches apart. Cover with a ridge of soil. Potatoes are heavy feeders and need a soil pH of 5.8 to 6.5. Use a complete, organic fertilizer high in phosphorus to amend the soil prior to planting. Side dress with high nitrogen organic fertilizer 6 weeks after planting.

As potatoes grow, add additional soil on top to prevent sun scalding.

Harvest.

Potatoes take 100 to 120 days to reach maturity. Harvest potatoes for storage approximately two weeks after most of the vines have died. Use a spade fork for digging, or if you have used containers, you can simply turn over the containers to harvest the potatoes. Handle gently when harvesting. Allow to dry for about 2 hours to easily remove soil.

New potatoes—or potatoes to be used immediately—can be harvested before vines die back. All potatoes should be harvested before fall frost.

Eat.

New potatoes don't need many additions to be delicious. Potatoes can be baked, boiled, fried, grilled, mashed, puréed, roasted or sautéed.

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Roasted Rosemary and Garlic Potatoes

From Me

Ingredients:
• 3 to 4 pounds of red, purple, or French fingerling potatoes, cut into 1-1/2 inch sections.
• Extra-virgin olive oil
• Six cloves garlic, minced
• Coarse sea salt
• 3 sprigs fresh rosemary, leaves chopped into tiny pieces

1. Preheat oven to 450 degrees F.
2. On rimmed baking sheet, drizzle olive oil onto surface. Add sea salt, three cloves of minced garlic, and a sprinkle of chopped rosemary. Mix ingredients and spread evenly over baking sheet.
3. Cut potatoes into segments and place, cut side down, on the baking sheet. Drizzle olive oil on top of potatoes, sprinkle with salt, garlic, and rosemary. Place in oven for 20 minutes.
4. After 20 minutes, remove pan and use spatula to turn potatoes to help promote browning. Return to oven for approximately 10 minutes, or until slightly brown and soft.
5. Serve immediately.

Grow.

Spinach likes full sun and cool weather. Plant in early spring as soon as you can work the soil, or plant in fall when temperatures cool. When planting in fall, provide shade to keep soil cool. Space 4 inches apart. Keep soil evenly moist. Fertilize with an organic liquid, such a fish emulsion.

Well established spinach can overwinter, although it will stop growing when the temperature is 20 degrees F.

Harvest.

When spinach is approximately 3 to 4 inches tall, begin harvesting outer leaves. Leave at least half of the plant to continue growing, and allow it to double in size before harvesting again.

Eat.

Spinach can be sautéed, steamed, or eaten raw.

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Spinach Lasagna

From Animal, Vegetable, Miracle by Barbara Kingsolver

Serves 4

Ingredients:
• 1 pound whole-grain lasagna noodles, prepared according to package directions
• 4 cups chopped spinach (Steam spinach for 2-3 minutes, let excess water drain)
• 16 ounces tomato sauce
• 2 cups fresh ricotta
• 2 cups mozzarella

1. Spread a thin layer of tomato sauce on the bottom of a large casserole. Cover surface with a layer of noodles, 1/2 of the ricotta, 1/2 of the spinach, 1/3 of the remaining sauce, and 1/3 of the mozzarella. Lay down another layer of noodles, the rest of the ricotta, the remaining spinach, 1/3 of the sauce, and 1/3 of the mozzarella. Spread a final layer of noodles, the remainder of the sauce and mozzarella. Bake uncovered at 350 degrees F for 40 minutes.

Grow.

Tomatoes need full sun and warm weather to thrive. Plant transplants in the garden when the soil temperature is at least 60 degrees F.

Dig deep holes, and plant your tomato—including the majority of the stem—in the hole. New roots form along the stem if planted deeply, which gives you a good, sturdy plant that can withstand wind and rain. Leave two or three sets of leaves exposed. Water immediately and fertilize with an organic liquid, such a fish emulsion or compost tea.

Plant 18 inches apart.

There are two types of tomatoes: determinate and indeterminate. Determinate plants grow like a bush, reaching 3 to 5 feet, set fruit, and then decline. These plants are ideal for container gardening.

Indeterminate plants continue to grow throughout the summer, continuously producing fruit for harvest, until frost or disease kills them. Indeterminate plants can grow to 6 to 8 feet, and require staking or caging to keep the plant healthy and fruit producing.

Side dress tomatoes with fish emulsion when first blooms appear.

Consistent watering is imperative for tomatoes to ensure best growth and taste. Cracked fruit is a result of too little water, followed by heavy watering. Consistency is key for delicious fruit.

Harvest.

Pick tomatoes when their color is fully developed and skin is firm. Cherry tomatoes mature more quickly than full-sized varieties. Do not refrigerate tomatoes—they lose their flavor. Store at room temperature.

Eat.

Fresh, fried, grilled, roasted, sautéed, stewed...the possibilities are endless.

Recipe 1

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Homemade Tomato Sauce

From Cooks.com

(This is my go-to sauce recipe. It is delicious—and I make a lot of sauce throughout the season!)

Ingredients:
• 1/4 cup olive oil
• 3 cloves garlic, peeled and crushed
• 2 medium onions, chopped
• 16-20 very ripe tomatoes, peeled and chopped
• 1/3 cup dry white wine
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 tablespoon sugar
• 1-1/2 teaspoon salt
• 1 teaspoon pepper

1. Saute onion and garlic in olive oil until just soft. Add all of the ingredients and mix well. Cover and bring to a boil over medium high heat. Reduce heat, remove lid, and simmer for 2-3 hours or until desired thickness, stirring occasionally. Makes approximately 2 quarts.

(Also—have a loaf of crusty bread on hand. It's very important to periodically break off pieces of bread and and dip it into the sauce to taste it. Trust me...it will make you happy.)

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Tomato Pie

From my friend, Dana

Serves 6

Ingredients:
• Prepared puff pastry sheet
• 4 medium tomatoes, peeled and cut into 1/2-inch-thick slices (about 1-1/2 pounds)
• 1/2 teaspoon salt
• 1/2 cup mayonnaise
• 3 green onions, chopped
• 2 tablespoons chopped fresh basil
• 1 cup (4 oz) shredded Parmesan cheese, divided

1. Preheat oven to 350 degrees.
2. Place tomatoes in a single layer on paper towels and sprinkle with salt. Let stand 30 minutes. Pat dry with paper towels. Stir together salt, mayonnaise, green onions, and 3/4 cup of cheese.
3. Roll pastry into a 13-inch circle and fit into a 9-inch pie pan. Fold edges under and crimp.
4. Bake at 350 degrees F for 10 to 12 minutes or until lightly brown. Remove from oven, and sprinkle remaining 1/4 cup cheese over bottom of crust. Arrange tomato slices over cheese in crust. Spread mayonnaise mixture over tomatoes.
5. Bake at 350 degrees F for 34 to 37 minutes. Let cool for 5 minutes before serving.

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Tomato and Basil Bruschetta

From Chez Pannise Vegetables by Alice Waters

(I could—and often do—eat this every day in the summer.)

Ingredients:
• Several large, colorful heirloom tomatoes
• Extra-virgin olive oil
• Garlic cloves, peeled
• Crusty bread
• Fresh basil leaves
• Salt and pepper

1. Slice large, ripe tomatoes into thick slices and season well with salt and pepper. Fry thick slices of crusty country bread in a heavy skillet in 1/8 inch of olive oil until they are golden brown on both sides (or grill bread over a fire.) As the bread fries, you will need to add more olive oil to keep the pan from going dry. Remove the bread slices from the pan and drain them briefly on a towel. Rub the bread with garlic. Top each slice of bread with a thick tomato slice and a basil leaf, and season with salt and pepper. Drizzle a little extra-virgin olive oil over the tomatoes and serve.