Back to Back Issues Page
Everyday-Vegetables, Vol 2-2013
April 06, 2013

April 2013

The garlic planted last fall is starting to poke through the mulch in the vegetable garden. Signs of spring at last!

The days are warmer but the nights are still cold. This week I planted peas and onions. We mulched our vegetable garden last year and it is now ready to be planted.

While my neighbor pulled out his tiller and prepared his garden to receive the peas, I walked out with a large screw driver, drilled holes down through the mulch and dropped in the seeds. In less than 30 minutes I had the peas in the ground.

The onions went fast as well. I planted two kinds of onions, Big Daddies and a sweet Spanish onion. The Spanish onions are bulbs and the Big Daddies are sets, both from my local nursery. I love to plant these onions because they store well. I used the last onion from last fall this week.

Your root vegetables can be planted as well which include beets, carrots and radishes.

Our recipe this month uses cauliflower and peas. It is a great fresh salad that keeps well and can be served with a variety of meals.

Cauliflower can be found year round but is best in the winter and early spring.

The recipe is adapted from EatingWell magazine which I love. It is full of wonderful recipes that use fresh vegetables and has lots of healthy choices without loss of flavor.

Recipe This Month

Creamy Chopped Cauliflower Salad

Adapted from EatingWell Magazine

5 tablespoons mayonnaise
2 tablespoons cider or rice vinegar
1 small green onion, finely chopped
1/2 teaspoon celery seed
1/4 teaspoon freshly ground pepper
3 cups chopped cauliflower florets (about 1/2 large head)
1 cups fresh lightly steamed or frozen green peas
1 tart-sweet red apple, chopped
½ cup chopped walnuts or pecans
Salt and pepper to taste

Whisk mayonnaise, cider or rice vinegar, green onion, celery seeds and pepper in a large bowl until smooth. Add cauliflower, peas and apple; toss to coat. Adjust seasonings to suit your tastes.

Refrigerate until cold. Makes 6 servings

This salad is an easy dish to take to your next pot luck party or a picnic.

Cultivating Herbal Friendships

If you like this newsletter, send it on to your family and friends.

If you have received this newsletter from a friend and like it, click here to sign up for Everyday Vegetables newsletter and receive my e-book Guide to Starting a No-Till Vegetable Garden my gift to you!

Enjoy and Happy Gardening!

Back to Back Issues Page