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Re: Hello/now vegetables


Most definitely- I am so happy I build the extra
raised beds- I've been eating peas for weeks!  I
planted out tomatos last week!

Theresa

--- Marge Talt <mtalt@hort.net> wrote:
> Auralie - your roasting method sounds yummy...I will
> try that one. 
> All this talk about fresh veggies makes me wish I
> still had a veggie
> garden...but, alas, too much shade now to make them
> happy.  Nothing
> in this world like standing out in the garden
> scarfing sugar peas off
> the vine...Lordy!
> 
> Marge Talt, zone 7 Maryland
> mtalt@hort.net
> Editor:  Gardening in Shade
> -----------------------------------------------
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> ----------
> > From: Aplfgcnys@aol.com
> > 
> > I think it's really surprising, and more than a
> bit sad, that so
> many of you 
> > good gardeners don't seem to like garden produce. 
> 
> > 
> > As for cooking methods, there are so many good,
> easy and nutritious
> ways.  
> > For starters, firm veggies like asparagus,
> broccoli, cauliflower,
> Brussels 
> > sprouts, snow peas, green beans, etc. are
> delicious just blanched
> in boiling 
> > water for just a few minutes until crisp-tender
> and dressed with a
> bit of 
> > olive oil and lemon juice and garlic.  
> > 
> > A special treat for us is roasted vegetables,
> which take a bit more
> time to 
> > cut into bite-sized pieces.  Heat a flat pan
> containing a small
> amount of 
> > olive oil, Kosher salt and dried marjoram in a 450
> degree oven. 
> Put the 
> > firmest veggies, like carrots, turnips, rutabagas,
> or sweet
> potatoes in 
> > first.  Plan your sequence and add each vegetable,
> stirring to coat
> with the 
> > oil, as it is cut up.  Onions, sweet peppers,
> mushrooms, snow peas,
> green 
> > beans, squash all are good roasted.  I usually
> combine four or five
> kinds, 
> > ending with the tenderist, like snow peas.  The
> whole process may
> take 20 
> > minutes to half an hour, but they are soooo good.
> > 
> > And then there are stir-fries.  Almost any
> combination of
> vegetables with or 
> > without a small amount of meat may be cooked
> quickly in a wok or
> large 
> > skillet.  I use lemon juice and canned chicken
> broth thickened with
> 
> > cornstarch or Wondra flour for the sauce, but soy
> sauce is more
> conventional. 
> >  As you can see, we avoid even the butter - I only
> use butter to
> make 
> > Christmas candy, though I would still enjoy it.  
> > 
> > This is the weekend to plant peas, and the garden
> here is still
> covered with 
> > about six inches of hard-packed snow.  At least I
> can dream.  Fresh
> 
> > vegetables from the garden are a real joy - sorry
> not everyone
> appreciates 
> > them.               Auralie
> 
>
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