Berry's Peaceful Garden
"FOR THE GARDEN OF YOUR DAILY LIVING"
PLANT THREE ROWS OF PEAS:
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For most gardeners, the design of a garden evolves over the years, although the challenge of designing a new garden from scratch has its appeal as well. Whether you're putting in a special bed like an all-white flower garden or just refining your overall plan, books on garden design are a great source of ideas and inspiration, and can also be handy references for finding out which plants have similar cultivation needs and so are easily planted together. Here are a few books that I found to be worth checking out. |
New Books Coming Soon!
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There is nothing quite like a
freshly-picked tomato.
And “old timers” say you get the best corn-on-the-cob
when the water is boiling before you pick the ears.
"quoted from Gardening Vegetables at The
Scott Company "
What's nicer than cooking something
out of your own garden?
Here are a couple of easy recipes that you could grow most,
if not all, of the ingredients at home.
Basic Vegetable Soup Recipe3 cups beef broth -- *see note * Use about 6 cups liquid. You may mix chicken and beef broth (canned lowfat, not bouillon cubes) with water and tomato juice or vegetable juice cocktail to suit your tastes. You may also use vegetable broth if you don't want the meat at all. 1. Melt 4 tablespoons margarine in skillet. Add the chopped green peppers, carrots, celery and onion. Saute on low heat until vegetables are softened and onion browned lightly. Add this to the broth mixture which has been placed in a large, heavy pan with lid. 2. Add to this the potatoes, green beans, lima beans and corn. Cover and simmer for about 45 minutes or until all the vegetables are done. Add the salt and pepper. 3. Remove about 2 cups of the mixture and put into blender. Puree this mixture and return to pot with rest of soup. Turn off heat and cover soup. Best if allowed to set for up to 1 hour to blend flavors. Since this is a basic recipe for soup, you can add the vegetables you prefer and follow the directions above to finish the soup. Some suggestions: Add bay leaf, shredded cabbage, chopped zucchini, diced turnips, fresh tomatoes, okra or parsley. For added nutrition, serve with a sprinkling of lowfat cheese on the hot soup. Also good sprinkled with toasted croutons. This stores very well in refrigerator and is actually improved with time. Yield: 6 Preparation Time :1:30 |
| Sauteed Summer Vegetables
2 Tb Oil Heat oil in large skillet. Wash, slice, and add squash. Thinly slice green onions and bell pepper and add. Cook until tender, about 15-20 minutes. Coarsely chop tomato and add to skillet with salt, chili powder, and sugar. Cook a few more minutes, just until tomatoes are soft. Serve over hot cooked rice. |
"STILL"
Still though chaos
Works on the ancient plan;
Two things have changed not
Since first the world began.
The beauty of the wild green earth
And the bravery of man.
T. P. Cameron Wilson
(1889 - 1918) English Writer
How about some Free Garden Songs To
Take Home With You??
The Rose
Where Have All The Flowers Gone
I'm Looking Over A Four Leaf Clover
April Showers
I Never Promised You A Rose Garden
Strawberry Fields Forever
Raindrops Keep Falling On My Head
Lavender Blue
Green Onions
Poison Ivy
Heard It Through The Grapevine
Little Green Apples
Blueberry Hill
Tiptoe Through The Tulips
If you'd like more Free Midi's there
are lot's of
Bluegrass and Country Midi's at Berry's Barn. Stop in before you leave!
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