For people who want to grow more food with less work. 🌱 This is my weekly newsletter loved by 38,000+ subscribers—here's what one of them had to say: "These are not the regular run-of-the-mill garden-based emails. You actually touch on more unusual tidbits that encourage me to keep growing and learning."
you can plant this delicious delicacy right now—even if it's ❄️❄️❄️
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Seed starting generally starts around this time, but I bet there's a seed you probably never thought of growing in spring: Green garlic. This is the little sibling of fall-planted garlic and it shows up in early spring as an immature plant with delicious green leaves and a tender, undivided bulb. And yes, you can eat the whole thing! Its season is very short if you can find it in a farmers' market, making it one of those rare garden delicacies that most people have never tried. Think green onions with a mild garlic flavor. Since green garlic is very hardy, you can plant it now (as long as your ground isn't frozen) and it'll survive cold nights and late freezes (and even a surprise snowstorm) just fine. I actually overplant my garlic bed in fall to make sure I get a good green garlic harvest in spring. It's a great way to use up those really small cloves that aren't ideal for planting, but are annoying to peel and cook with. But if you don't want to "sacrifice" any of your garlic plants to try this fleeting delicacy, you can plant some garlic now to squeeze a quick harvest out of the season. It'll be ready just as your fall-planted garlic matures!
Plus I share a few of my favorite ways to use it in the kitchen! Seasonal TipsP.S. Grow your own garden delicacy! Green garlic can be planted now and picked when your other garlic matures. Same plant, different uses! P.P.S. Besides green garlic, there are lots of vegetables in your garden you might not have known you could eat. Best of all, knowing which parts of the plants are edible can give you a bonus harvest in the beginning of the season before the "real" crop matures! Learn how to waste less food and use up the whole vegetable, from top to tail, in my book The No-Waste Vegetable Cookbook. |
Garden Betty
For people who want to grow more food with less work. 🌱 This is my weekly newsletter loved by 38,000+ subscribers—here's what one of them had to say: "These are not the regular run-of-the-mill garden-based emails. You actually touch on more unusual tidbits that encourage me to keep growing and learning."