If you are lucky enough to have a vegetable or herb garden, here are some suggestions for what to do in September from your friends at Merrifield Garden Center.
- Plant fall crop vegetables: beets, cabbage, cauliflower, lettuce and radishes.
- Plant garlic and onion now to harvest for next year. They will mature earlier and will be bigger and juicier than if you had waited until spring.
- Collect herbs to freeze or dry. To dry herbs, place between paper towels and and microwave for about a minute.
- Mark your calendar for the free, upcoming workshop, “Surprising Plants with Culinary Uses” Saturday, October 5, from 10:00 am to 11:30 am at the Merrifield location of Merrifield Garden Center.
Can I put in a special plug for beets? 🙂 I have loved beets ever since my grandmother pulled them out of her vegetable garden and made me some.
I have learned two new ways to eat beets this year. The tops of the beets, well washed (the tops are grimy so you really have to rinse them) and lightly sauteed, are just plain delicious. I put a little garlic and a tiny bit of soy sauce on mine. They are rich in nutrients but low in calories. Kale, move over. Beet greens, hello!
This weekend, I had lunch for the first time at a restaurant called “True Food.” I ordered the flatbread. Was that ever good. They layered a flat bread with pesto and almond ricotta, cooked, sliced red and yellow beets and a sprinkle of pumpkin seeds. It was a like eating a beet pizza!
Oh, and radishes! You can eat those greens, too, and they are tasty!
Did you know this trick for radishes? After you wash them, cut them up a little and pour salt all over them. The radishes will “sweat.” You can rinse off the excess salt if you want. This mellows them out a little bit.