I absolutely love growing things that I can eat! There’s nothing more satisfying after a season of growing than indulging in the literal fruits of my labor. It’s tons of fun to cook with things from the garden! That’s why I’m sharing my Edible Garden Ideas with you, you can plant these for homegrown fruits and veggies all season long. Plus, there are a few incredible recipe ideas down below at the end!
Edible Garden Ideas
Carrots
If you have loose enough soil, carrots are super easy to grow in just about any area of the country. However, carrots do grow, and they grow rampantly so it is recommended that each seed is placed at least 6 inches apart. Don’t just scatter them willy nilly in your garden, you’ll definitely regret it! Pick an area of soil located in full sunlight and keep fertilizer usage to a minimum.
Kale and Cabbage
Kale and cabbage are both hardy cold weather plants that require little maintenance to grow. In fact, both cabbage and kale taste better when planted three weeks BEFORE the last frost date in zones 1-9. Cover soil with a layer of mulch prior to planting.
Zucchini
If you can keep it pest free in your garden, zucchini squash is pretty low maintenance and can be used as a sub for grain in just about any recipe. Soil should be warm — about 60 degrees for planting — and in a partially sunny area of your yard. Squash will grow rapidly, and expansively, as well, so make sure you place seeds far enough apart. Use these as the noodles for the lasagna recipe below! Every Edible Garden needs zucchini.
Tomatoes
Whether we are personal fans of tomatoes or not, one cannot deny that they make a regular appearance in many recipes found around the kitchen. For the tastiest tomatoes, grow them in well-draining soil, or in a container with a drainage hole on the bottom. Tomatoes should be planted in an area of your yard that receives at least 8-10 hours of full sunlight every day. Keep them pest free by following some of these incredible tips below (link to article).
Onions
I’ve got love for my root veggies because they are just so darn easy to grow. Another cold season crop, onions are incredibly hardy, making them perfect for even the most “black-thumbed” gardeners. Like other root veggies, onions thrive in loose, well-draining soil, rich in nitrogen. Be sure to mulch your rows!
Zucchini Paleo Lasagna Recipe
Now that you’ve done all of that gardening, it’s time to try a tasty recipe! Though I am not on the paleo diet, I do like to reduce the number of carbs in my meals and replace them with veggies, instead. Using zucchini, onions, tomatoes, and even carrots (though the recipe doesn’t call for it, I think these would be a tasty addition) you can create a healthy lasagna your family will love. It’s a perfect recipe to use items from your edible garden!
Here’s what you’ll need:
For the marinara:
1/4 Cup Extra Virgin Olive Oil
1 diced Yellow Onion
1 tsp Real Salt
7 Cups Fresh Tomatoes (diced about 10 small tomatoes)
1 tsp minced Garlic
1/2 Tbl Raw Honey
For the meat filling:
1 Tbl Extra Virgin Olive Oil
1/2 Small Onion (diced)
1 lb Ground Turkey
1/2 tsp Real Salt
1/4 tsp Black Pepper
For the paleo cheese sauce:
1/2 Tbl Olive Oil
1/4 Yellow Onion (chopped)
1/2 Yellow summer squash.
1/2 tsp Garlic (minced)
1/4 tsp Real Salt
1/2 Cup Coconut milk (divided)
1 Egg
4 medium-sized Zucchini (thinly sliced lengthwise 6–7 slices from each zucchini)
Step One: Make the marinara by heating the olive oil in a pan over medium high heat. Add the onion and saute until soft. Add the tomatoes and the honey and reduce heat. Let simmer for 20 minutes or until thickened.
Step Two: For the meat filling, again heat the olive oil in a pan over medium high heat. Add the ground turkey, breaking it apart with a spatula and cooking until no longer pink. Add the diced onion and season with salt and pepper, cooking for 2 minutes more before removing from heat.
Step Three: Heat the olive oil in a small pot over medium high heat one last time for the cheese sauce. Mix in the summer squash, onion, and garlic, sautéing for 1-2 minutes. Now, add one fourth of the coconut milk to the mixture, bringing it to a boil. Then turn it down to a simmer until absorbed. Once absorbed, dump the mixture into a blender with the remaining coconut milk and blend.
Step Four: Time to assemble your lasagna! Grease the inside of a casserole dish and layer 5-inch zucchini noodles before covering it in a layer of marinara, meat sauce. Repeat until you have no more meat and cheese left. Top with the cheese sauce cover and cook at 350 for 45 minutes.
The post Edible Garden Ideas And A Plant Based Recipe From The Garden appeared first on Bees and Roses.
This post first appeared on Bees And Roses - All Things Gardening, Landscape, And Outdoor Living., please read the originial post: here
