Osmocote Advertisement

Gardening for Your Taste Buds


In a few weeks, we can start planting tomatoes and peppers as well as sowing seeds of squash, eggplant, beans and other warm-season vegetables. When you’re planning what to grow this summer, think about what you enjoy eating. There are plenty of cooking themes that can make it fun: a salad garden, an herbal tea garden, a pumpkin and squash garden, a Thai garden with lemon grass, Thai basil, hot peppers, and more.

This year, I’m growing a salsa garden with a variety of peppers — some hot, some sweet, along with onions, tomatoes, tomatillos and cilantro. It’s inexpensive, fun and I can change the flavor by adding some chopped mango or pineapple. Here’s a favorite salsa recipe courtesy of my brother Greg. You can grow several of the ingredients:

Pineapple Mango Salsa

1 large golden pineapple, flesh diced to 1⁄4-inch pieces
4 mangoes, flesh diced to 1⁄4-inch pieces
2 plum tomatoes diced to 1⁄4-inch pieces
1/2 red onion, finely diced
1 shallot, finely diced
1 garlic clove, minced
1 jalapeno pepper, deseeded and minced
1 serrano pepper (or habanero, if you like it hot), deseeded and minced
1⁄2 cup chopped cilantro
1 tablespoon agave syrup or honey
1 tablespoon rice wine vinegar
1 teaspoon sea salt
2 shots tequila (optional)

Macerate all ingredients together in the tequila and refrigerate at least four hours. Drain (or drink) the liquid and add the juice of one lemon and one lime. Let salsa come to room temp and serve with tortilla chips.

Now, how about some garden-grown pizza ingredients?

Join Chicagoland Gardening writer Nina Koziol in the Grow a Pizza Garden class at The Morton Arboretum on Tuesday, May 21, from 6:30-8:30. Learn how to make your own delicious homemade pizzas with fresh vegetables and herbs from your garden. Just in time to get your tomatoes in the ground, this class will cover how to grow tomatoes, zucchini, peppers, onions, oregano, basil, cilantro, parsley and other veggies and herbs along with recipes for a variety of pizzas that can be cooked in the oven or on the grill. Call 630-719-2468 to register. ($22 for Arboretum members; $30 for non-members)

categories

popular

Article Thumbnail
Columns
The Birds Is Coming!

“And good English has went.” That’s how it was. At least that’s how I remember it. I am, unfortunately, old enough to have ...


Article Thumbnail
Blog
Walk this Way

Need a little inspiration or just a break from weeding? Garden walks abound this time of year, and there’s plenty to see.


Article Thumbnail
Columns
The Secret Life of Bulbs

The monocotyledonous geophytes are coming! The monocotyledonous geophytes are coming! I knew that would get your attention.


Article Thumbnail
Columns
All Together Now

What is it about starting a community garden that makes people react as if you just pulled a cocker spaniel puppy out of a ...


Article Thumbnail
Blog
Rain, Rain Go Away!

Our official National Weather Service rain gauge clocked in with 3.60 inches of rain at 7 a.m. this morning. And more is ...


questions

What ratio and amounts of fertilizer would you use for a perennial bed and a vegetable garden? For growing annuals in a greenhouse, should the fertilizer be fast or slow-release, organic or inorganic?

I received a beautiful flowering azalea plant during the holidays. I would like to continue growing it over winter. Will I be able to bring it into bloom next year?

Is there a best time to plant tulips? I see them at the garden centers in late summer but I am afraid that it is too early to plant them. If I wait too long, I might forget all about them.

ChicagolandGardening Advertisement