Fall 2008 |
Just because the weather is cooling down and leaves will soon be turning
doesn´t mean it´s necessary to abandon the garden. With autumn in
the air, consider planting fall vegetables in the garden or in containers for
fresh, home-grown treats through the fall.
Cucumbers, green beans, Swiss chard, spinach, radishes and summer squashes
like zucchini work well in Fall gardens. These mature in about 45-50 days, and
the cooler weather means fewer insects and better flavor. Also, many weed
seeds have already germinated so there won´t be many weeds to pull.
Lower temperatures do not dry plants out as much as hot summer weather, and
the cooler ground allows root crops like carrots and beets to thrive.
A fall vegetable garden can be planted in the same location as a summer
garden, and newspaper between planted rows will still help keep weeds down.
Lettuce, spinach and zucchini can be planted in pots; this way, they are
easily moved in preparation for an early frost. Cucumbers can be grown on a
trellis in a pot as well as in the ground, and a low-nitrogen fertilization
twice a month will help. With some containers or a vegetable garden,
it´s simple—and delicious—to give new life to the yard for
Enjoy the fruits of your labor with this recipe for zucchini mash, which is
nutritious and reminiscent of mashed potatoes.
1 medium green bell pepper, finely chopped (about 1 cup)
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 large garlic clove, finely chopped
6 medium zucchini (1¾ lb), halved lengthwise, then thinly sliced
1/2 cup water
3/4 teaspoon salt
1/2 teaspoon black pepper
1/3 cup chopped scallion greens
Cook the bell pepper in the oil and 1 tablespoon butter in a wide, 4-quart
pot over moderately low heat, stirring occasionally, until softened (4 to 6
minutes). Add garlic and cook, stirring, for 1 minute. Add the zucchini,
water, salt and pepper and bring to a boil over moderately high heat, and then
cook at a brisk simmer, covered, for 6 minutes. Remove the lid and simmer
until most of liquid is evaporated and zucchini is soft (about 6 minutes).
Coarsely mash zucchini with a potato masher and add scallion greens and
remaining tablespoon butter, stirring, until butter is incorporated. Serve
Recipe courtesy of www.epicurious.com.