winter prep you kitchen:
that cool breeze is here to stay but while the sun is still warm it's high time to get your kitchen and garden ready for all and winter.
plan for your 2013 garden
- it's not too late to pick up herbs for your 2013 summer savory kitchen gardens. I always have thyme (in 3-4 varieties), rosemary, dill, sage (2 varieties), and mint in my flower beds, close to the house for easy "grab in a pinch" recipes pick-up fresh herbs HERE
- plant your garlic bulbs by Thanksgiving for early summer harvest buy local garlic HERE
- clean up your beds, removing any debris and weeds, tilling if necessary rodale's 9 TIPS
- create checklist of items you missed from this year's garden and buy seeds for 2013. remove unsuccessful/cheaper-to-buy than grow plants from your garden... garden smarter not harder
- rotate your veggie garden to prevent disease and repell persistent bugs. TIPS
bring the outside in
- if you have a sunny window that needs a splash of green, when your view will soon be all brown, bring in some of those herbs. I love bringing in potted rosemary and scented geraniums. They are perfect to use in sweet or savory winter dishes or baked goods.
- take herb cuttings and dry for use all fall & winter. TIPS
- get every last bit of basil for pesto. freeze, in snack-sized sandwich bags, for dips and soups during the cold months
- take rosemary and lavender cuttings to make herb infused salts and sugar. the perfect gift for foodies this holiday season. you can also dry the lavender buds and pulse in your spice mill (fancy talk for coffee grinder dedicated for pulsing herbs) and mix with sugar to use in baking or with tea all winter long!
