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Your Smart Kitchen Newsletter - 15

Organic Container Gardens - May 15, 2009

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Mailer 17d

Newsletter Issue #15                          



May 15, 2009
Editor's Note

I believe that there are two keys to good cooking: the right tools and the best ingredients. When we are talking about produce, the best ingredients are the freshest ingredients. There is a big difference between an Ensalata Caprese made with vine-ripened tomatoes and fresh basil rather than pale, watery tomatoes and dried basil.

Unfortunately, in these economic hard times, it isn't as easy to afford the best, fresh, organic produces. So I have a solution: grow your own vegetables and herbs. I know some of you may not have green thumbs or the time or space to garden, but when we are talking about container gardens, none of those issues are a problem. All you need is a space that gets a few hours of bright indirect sunlight or direct sunlight.

This newsletter is dedicated to fresh ingredients and showing you how to grow some of your own. I, for one, am ready to start my own container garden right away!  (See our pictures of this years herb and tomato.)
 
Here is a list of things that Sandy planted last week:
  • Tomatoes
    • Big Beef
    • Huskie - Cherry Red
    • Bonnie Grape
  • Basil and Cinnamon Basil
  • Rosemary
  • Sage
  • Oregano
  • Parsley
  • Mint
Terry Retter
Managing Editor
Your Smart Kitchen Newsletter
chef@YourSmartKitchen.com

Organic Container Gardens

By Rachael Weigle, for YourSmartKitchen

I grew up on a farm where garden fresh produce is a given. When I moved away from home and into a city, giving up homegrown vegetables wasn't an option, so I had to get creative with gardening techniques. Even when I was in college, I tested and experimented with growing vegetables and flowers (my botany studies at college were a big help too!). Now, at my home in the rugged Sierra Nevada mountains, I've had to learn a new set of techniques to grow produce.

For those without gardens, there are many vegetables and fruits that can be grown in containers. A packet of seed may cost one to four dollars but you can get fifty plants out of it, and with care, more produce then you know what to do with. I'd say that's a pretty good bargain!

Start your container garden with good quality, organic potting soil. [Editors note:  Sandy's suggested mix is: 2/3 potting soil; 1/3 Harvest Supreme with 1" to 2"  mulch on top] To keep your fertilizer organic, use seaweed extracts or fish emulsion, all which can be found at your local nursery. Growing plants in pots is different from growing plants in the ground because the soil will dry out quicker. But you must also be careful not to over water. The trick is to feel the soil under the surface. If the soil is moist and loose to the touch it is just right.

Tomatoes- There are many varieties bred for container growing. These can be grown in a pot that will give sufficient room for roots. One helpful tip is if your tomatoes need a boost or are looking weak and lanky, bury the stem with more soil. Normally this would not be beneficial but tomatoes will grow additional roots from the stem and gain more support. Tomatoes generally like a hot, sunny place with a minimum of 5-6 hours of direct sunlight. The delicacy of homegrown tomatoes is best when they are vine ripened!

Eggplants- There are also many container-friendly species of eggplants [Editors choice:  Florida Market, Black Beauty, Long Tom]. These are generally small plants so they are easy to grow in smaller spaces. They require similar sun conditions to tomatoes. Unless you start the seeds indoors 8-12 weeks before the last frost, plan on buying started plants.

Peppers- If you like peppers, sweet crunchy bells or hot ones for homemade salsa, there are lots of successful container varieties available. Peppers like a hot climate and lots of sunshine. Even if you don't live in this type of climate, you can try a sunny windowsill or a sun-drenched patio. [Editors choice:  Yolo Wonder, Keystone Resistant Giant, Canape, (Hot) Red Cherry, Jalapeno]

Strawberries- Strawberries are incredible to grow at home, especially since they cost so much in stores! These can be grown in containers easily in all sorts of containers ranging from hanging pots to windowsill trays. Strawberries are perennial so they will come back every year and they tend to grow lots of runners so your patch (or pot) will become more prolific! Strawberries tend to like full sun but can be successful with less then eight hours of sun per day.

Lettuce- Lettuce works well in the spring or fall when temperatures aren't too hot. It can be grown in large pots with plantings every two weeks to get a constant supply. Lettuce can also be harvested early and eaten as baby greens. [Editors choice: Buttercrunch, Salad Bowl, Romaine, Dark Green Boston, Ruby, Bibb]

Artichokes- Artichoke plants are perennial and large, often with spines like a thistle (similar features since they are in the same family). At $3 to 5 each at the store, if you love them and have space to grow them, give it a try. They can be grown in a large pot or a wood barrel. They like a hot, sunny climate.  One artichoke plant can produce a heavy load of globes and more as they mature. [Editors Choice: choose to plant squash instead.  They can be more prolific.]

Garlic- If you have a pot or windowsill tray, just buy some garlic and plant the individual cloves spaced out enough for them to grow into heads of garlic. They will sprout some grass like leaves, and once those turn brown and start to die off, the garlic is ready to be harvested. You can also take the garlic and braid the tops and hang to dry to create beautiful garlic braids for future use.
 
Here is a good site for further information -- Vegetable Gardening In Containers

Featured Products

Romertopf Garlic Baker

The ULTIMATE way to bake garlic. After soaking the baker in water for 10

minutes prior to cooking, the baker will keep the cloves moist as they roast. The bakers make great gifts because they are small, inexpensive, and are a luxury that most people don't already own.
 

New Product Announcement

While not truly featured products were are very happy to announce the addition of two new product lines.
 
In the non-stick cookware category, the Swiss Diamond products are being added to our store.  These non-stick products are the best possible - no chemicals.  These  non-stick products have an interior lining of diamonds, the hardest material possible, which provides the non-stick surface.  These products  can take temperatures over 500 degrees as well.
 
The other line we are really excited about is from Fissler.  They provide some of the finest stainless steel cookware available.  Their unique designs yield innovative and versatile cookware including multipurpose woks, skillets and pots that easily convert to pressure cookers.  These are premium products not equaled by others.
 
Watch our site for these products are they are added to our Your Smart Kitchen web site over the next couple of weeks.
 

Tips

Types of Containers for Container Gardens

The types of containers for container gardens are endless. Some materials like
terra cotta are considered better then others, but anything that allows for sufficient drainage works, like hanging baskets, or wood barrels. You can even make something at home, like using a tire as a planter for flowers. If you construct something from wood, but make sure to avoid wood treated with chemicals for growing produce. You are only limited to your imagination! 

Some seed companies will sell varieties of seed and plants bred especially for containers. If you have enough space and a big enough pot, you can explore non-container varieties of plants like zucchini or melons, which will grow big but would benefit to drape the fruits and vines over a pot.

No Porch? No Problem.

Even if you don't have a porch or a patio, you can still have a container garden of herbs. Essential herbs like basil, cilantro, chives, oregano and parsley will all thrive in a window box. Many nurseries sell herb growing kits complete with a window box and a mix of herbs. The herbs can be harvested from the living plant as they are needed. This action is actually a double benefit. When you cut off pieces cut at an angle just above the nodes (where leaf nubs are sprouting directly on the stem), you will trigger the nodes to become the dominant shoots, creating more branches.

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Recipes

Roasted Garlic
 
Ingredients:
  • 1 head of garlic
  • olive oil
  • baguette or crackers

Take an entire head of garlic and cut the top quarter off to expose the cloves.  Remove all except the final layer of papery garlic skin.  Leaving the last layer will help the cloves stay together.  Drizzle liberally with olive oil over the top and put it in a clay garlic roasting pot starting in cold over. Heat the oven to 400 degrees and bake for about 30 minutes, or until the cloves are very soft.  Allow the cloves to cool slightly before spooning the garlic out. Spread a clove on a slice of a baguette or a cracker (the cloves will have the texture of a paste).

Stuffed Tomatoes

Ingredients:

  • 6 medium sized tomatoes
  • ½ pound eggplant, diced
  • 1 medium zucchini, diced
  • 3 slices of Italian bread broken into small pieces
  • ½ cup of instant rice 
  • 1 bunch of chives chopped
  • 1 small green bell pepper chopped
  • 2 cloves of garlic chopped (fresh or roasted)
  • 1 Tbsp butter
  • 2 Tbsp extra virgin olive oil
  • ¼ cup of freshly grated Romano cheese
  • ½ cup of tomato sauce
  • 10 fresh basil leafs chopped
  • ¼ tsp of fresh oregano
  • ¼ tsp salt
  • ¼ tsp fresh ground black pepper
  • 1 small package of shredded mozzarella

Preheat the oven to 350 degrees.

Wash the tomatoes, slice off a thin portion of the top and carefully spoon out pulp. Put the pulp in a small bowl.

Sauté the zucchini and eggplant in olive oil and pepper; lay on paper towels to soak up excess oil.

Sauté the garlic, onions, tomato pulp, and green pepper for about two minutes in olive oil and butter with the oregano, basil, salt and pepper.

Cook rice according to package directions.

Combine zucchini and eggplant with garlic, onion,  tomato and green pepper mixture and  then add the cooked  rice.  Stir in tomato sauce, bread and Romano cheese.
 
Let the mixture cool for a few minutes and then stuff the tomatoes full.

Place tomatoes in a casserole dish and top with mozzarella cheese.

Cover and bake for 20 minutes.

Italian Sausage Variation

Add pre-cooked Italian sausage at the end of the sauté phase. You will need to prepare several more tomato shells to compensate for the added bulk.


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Questions or Suggestions
If you have any questions regarding this newsletter, products, recipes or just want to express on opinion, please send us a note.
 
We would also like your ideas of topics we should cover in future issues of this newsletter 
 
Lastly, if you cannot find something at your local store or on our site, send a query and we will endeavor to find it for you.

 
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Cookware @ YSK  

Your Smart Kitchenhen
Chef Wannabee

Cookware @ YSK

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