Tomatoes are fruits but for the purpose of sorting out vegetables and fruits tomatoes have been included in the vegetable section of My Garden Shop.
On my garden shop we with have step by step instructions of how to grow tomatoes from seed, grow then indoors, out side in the vegetable patch, in a greenhouse or even using hydroponic systems or by using hydroponic systems.
Carrot Yellowstone is an easy to grow, long smooth skinned carrot with an unusual canary yellow colour and the sweetest flavour when eaten raw. New, unique and tasty. Ideal for children.
Carrot Yellowstone F1
Yellowstone Carrot – Daucus Carota var. sativus
Yellowstone has a wide-shouldered with 6 in. (15cm) or longer roots. They have a crisp, clean, consistently mild flavour which great raw or cooked. This variety of carrot has been selected for its uniform shape with big shoulders, pointed tips and large tops.
Sowing Instructions: Sow March-July
As soon as the soil can be worked, sow seeds 1/2 inch deep, 3 seeds to the inch. Thin to 4 to 6 plants per foot. Plant every 2 weeks for a continuous supply from July to December.
Early/Late Sowing – Try sowing yellowstone carrot seeds in deep pots in greenhouse or under cloches in January/February for early crop or September for fresh carrots during the winter.
Squarefoot gardening try 4 rows by 4 columns (12 carrot roots per square foot).
Maturity: (10-20 weeks maturity.)
Growing Instructions:
Thin seedlings when large enough to handle to 5cm (2in) apart to reduce risk from carrot root fly.
Grow Spring Onion White Lisbon next to carrots as the smell helps deter Carrot Fly.
Aftercare:
Prefers well drained, moist, rich, cool conditions
Harvesting: July to December
Lift roots when required or store maincrop carrot roots in dry sand or soil.
Stores well in the ground for winter harvest.
Height/Size: Approximate root length 15- 20cms (6 to 8 inches).
Health Benefits:
Carrots are a high in Vitamin A, C, beta carotene and rich in antioxidants.
Carrots make a healthy, nutritious addition to your daily diet.
Yellow carrots contain xanthophylls which may help develop healthy eyes and possibly prevent lung and other cancers
A good choice to get kids eating vegetables.
Culinary Tips:
Available nutrients actually increase with cooking – as long as not over-cooked.
Yellow Stone Carrot is excellent for salads and gourmet dishes.
Add colour to your favourite dish by growing different colour carrots
Delicious and unusual carrots like yellowstone are preferred by gourmets and chefs who are looking for something special to present to dinners.
How to make Pepperoni Spaghetti Bake using either store brought vegetables or better still use fresh produce from your vegetable garden
What You Need:
1 lb ground chuck
1 medium onion, chopped
1 small green pepper, chopped
1 (4 oz) can mushrooms, drained
1 (26 oz) jar pasta sauce
1 (8 oz) can tomato sauce
1 t Italian seasoning
1 lb spaghetti, broken into small pieces
3/4 Cup milk
2 eggs, slightly beaten
1 (5 oz) pkg sliced pepperoni
1 and 1/2 Cup shredded Cheddar cheese
2 Cup shredded Monterey Jack cheese
Freezer Wrap
How to Make It:
Place a large pot of water over high heat.
Bring to a rapid boil.
Boil spaghetti as directed on the package.
Drain and rinse.
Place ground chuck in a large skillet over medium high heat.
Add the onion, green pepper and mushrooms.
Cook until meat is browned being sure to crumble the meat.
Drain.
Add the pasta sauce, tomato sauce and Italian seasoning.
Stir until well combined.
Simmer for 15 minutes.
Place the eggs and milk in a large bowl and blend.
Place the spaghetti in the egg mixture and toss to cover.
Lightly spray a large baking dish with a non stick cooking spray.
Place half of the spaghetti mixture into the bottom of the pan.
Place half of the meat sauce over the top of the spaghetti.
Repeat for another layer.
Put the casserole in the refrigerator to cool.
Once cooled, wrap with the freezer wrap.
Freeze for up to 2 months.
To reheat thaw the casserole overnight in the refrigerator.
Preheat oven to 350 degrees.
Cover the casserole with aluminum foil.
Bake 45 minutes.
Uncover and top the casserole with the pepperoni and 2 cheeses.
Continue to bake another 15 minutes or until cheese has completely melted.
How to make Pie Crust to store in freezer until needed. Great for making batches of pastry mix ready for making your pies with fresh fruit or vegetables from your garden.
What You Need:
2 Cup sifted all purpose flour
1 tea spoon salt
3/4 Cup shortening
4 to 5 Table spoon ice water
Wax paper
Freezer wrap
How to Make It:
Place the flour and salt together in a large mixing bowl.
Cut in the shortening with a pastry blender until mixture become crumbly.
Add 1 T of the ice water at a time.
After each addition, toss with a fork.
Push moistened ingredients to the side.
Only add ice water to dry ingredients.
Continue adding the ice water 1 T at a time until all the dry ingredients are moistened.
Dough should be moist enough to hold together but not sticky.
Divide dough in half.
Roll each half into a ball.
Wrap each ball with wax paper.
Wrap tightly in the freezer wrap and freeze for up to 2 months.
When ready to use bring to room temperature and roll out as desired.
It is the first meal we eat when we get up in the morning. After a long night of sleep, we can’t do without it if we want to get our bodies going. No, I’m not talking about coffee. I’m referring to breakfast. Here are some ideas for breakfast that don’t require a drive-thru window.
1. Have a piece of casserole. It takes time to cook eggs and bacon for breakfast. No one wants to ruin their clothes with the mess it can create. On Sunday night, get breakfast done early. Put together a casserole using your favorite ingredients. Fewer eggs are needed in a casserole than when frying or scrambling them for breakfast each morning. Depending on the size of your family, the casserole may last two to three mornings.
2. Yogurt. Yogurt is a healthy and economical breakfast choice. When you are eating on the run, grab a container of yogurt and some dried or fresh fruit. Cutting up fruit on top of the yogurt adds carbohydrates to fuel you for the morning in addition to the calcium and protein in the yogurt itself.
3. Breakfast shake. This is even quicker and can be ingested while driving without taking your eyes off the road or both hands off the wheel. Put together some frozen fruit favorites, ice cubes, frozen yogurt, and unsweetened juice in a blender. Pour into Styrofoam cups to keep it cold. Everyone can grab a cup on the way out the door. The nutritional effect is about the same as yogurt, but without the spoon.
4. Pigs in a blanket. This is the homemade version. Whip up a batch of pancakes and freeze them in short stacks of three. A package or two of frozen link sausage is needed to create this quick and economical meal idea. Thaw out a stack of pancakes. Heat up three sausages in the microwave. Wrap a pancake around each sausage. Voila! You’ve got an instant pig in a blanket. Eat it as you watch the last of your favorite morning show or as you walk to the bus stop. It can be eaten in the car without too much fuss or mess. For a sweeter taste and less mess, add a little maple syrup or honey to the batter when making the pancakes.
5. Breakfast sandwiches. In the evening, while you are getting things ready for the next day, grill up a few breakfast sandwiches. Choose whatever you like: turkey slices, ham slices, cheese, tomato, bacon, etc. When the sandwich cools, cut it into bite size pieces and put it in a container. In the morning, just grab a container; pop it into the microwave for fifteen or twenty seconds and breakfast is served.
These breakfast ideas are time saving and money-saving too. They make use of items you buy normally and also whatever you have around the house to create delicious fare for a morning rush. No more excuses for skipping breakfast or swinging into the fast food restaurant every morning.
What You Need:
1 pt boxes of fresh strawberries, washed, drained and hulls removed
2 1/2 C of fresh pineapple, peeled and finely chopped
7 C sugar
2 pkgs (1 3/4 oz) powdered pectin
1 C cold water
4 pt freezer containers with lids
How to Make It:
Place strawberries in a large mixing bowl.
Crush the strawberries with a potato masher.
Measure out 2 1/2 C strawberries and place in a separate bowl.
Add the pineapple to the strawberries.
Slowly add the sugar and stir until well combined.
Place the cold water in a saucepan over medium heat.
Add the pectin.
Stir continuously until water begins to boil.
Boil 1 minute.
Remove from heat.
Pour the water mixture into with the fruit.
Stir well to combine.
Continue stirring 4 minutes.
Pour into the pt freezer containers and cover.
Let stand at room temperature for 24 hours.
Freeze after 24 hours.
Jam will stay good in the freezer for up to 6 months.
To use, remove from freezer and allow to come to room temperature, about 1 hour.
Cover and refrigerate for up to 3 weeks.
