Eat In with Home-Grown Ingredients

In addition to offering gardening resources, this post highlights a valued Green Scene advertiser.

Interested in edible gardening? Check out this excerpt from The Kitchen Garden, a blog about gardens that feed the soul as well as the stomach.

By Jennifer Bartley

“I love to eat out. Who doesn’t? But really, what I can gather from my own garden is easier, better and cheaper. It’s probably faster, too.

So in some kind of weird self-imposed contest – Iron Chef meets my frugal grandmother living on the farm – I challenged myself to serve lunch with only the ingredients on hand. Impromptu – no running out to Kroger allowed. I had to use whatever I had in my sparse cupboards and garden, today, this minute. The garden would dictate this lunch where guests would be sitting at my table in less than two hours.

Based on a walk out to the garden, I decided to make Tabbouleh, green beans with lime and whole wheat pizza with basil, tomatoes, garlic and cheese. Unfortunately, I didn’t have any bulgur wheat on hand for the Tabbouleh, but I did have some pearled barley, which I substituted for the wheat. I cooked it up then chilled it along with fresh chopped onions, peppers, cucumbers, cherry tomatoes, zucchini, flat leafed parsley and cutting celery leaves tossed with lime juice and olive oil….”

Find out how the meal turned out and learn more about how you can start a kitchen garden at PlantersPlace.com, and remember that a great edible garden starts with the right nourishment. Give your plants and vegetables what they need with Osmoscote® Flower & Vegetable Plant Food. Osmocote adjusts to changing soil temperature and feeds plants continuously for up to four full months. It’s guaranteed not to burn or wash away, and that’s why passionate gardeners have trusted Osmocote for more than 40 years.