If you follow our Facebook link, you know I've been writing for Demand Media these days. How-to articles are distributed to EHow and other websites. I'd like to be spending more time on my blog and website, but writing for others is paying my bills! So--here are links to a few of the articles I've written. I hope you'll find them useful.
Recommended Spacing for Dwarf Apple Trees
Organic Pest Control for Citrus
Growing Lettuce in Florida
Amending Soil in North Florida Gardens
When to Plant Winter Harvest Vegetables
The Best Fertilizer for Carrots
A Blog for Container Gardeners who want to Grow and Cook Organic Fruits, Vegetables and Herbs.
Showing posts with label Carrots. Show all posts
Showing posts with label Carrots. Show all posts
Monday, November 22, 2010
Saturday, September 19, 2009
Recipe Potato and Watercress Soup
My Family Loved this Recipe. Try it!
Preheat oven to 350 Deg. F
Dice:
1 White Onion (Small to Medium)
2 Carrots (Large)
1 Russet Potato (Large)
4 Stalks Celery (or use celery leaf if you prefer)
In an oven proof pan with a tight fitting lid, saute the above in 1 TB butter and 2 TB Olive Oil for 5 Minutes. (Add each vegetable consecutively, one minute after each addition.)
Add 1/4 c soup stock. (If you don't have homemade stock, use College Inn White Wine & Thyme.)
Cover pan and place in oven for 10 minutes.
Return pan to stove top.
Add 2 Cups trimmed, chopped Watercress and 3 3/4 cups stock. Simmer 5 Minutes.
Add 1 Cup heavy cream, 1 TB red pepper flakes. Stir.
Add 1 Tsp. lemon juice.
Cook 5 more minutes.
Enjoy. Serves 4.
Want to grow your own organic vegetables, but don't have the space or time to grow a large garden?
Check out my book: Container Gardening for Health: The 12 Most Important Fruits and Vegetables for Your Organic Garden
Preheat oven to 350 Deg. F
Dice:
1 White Onion (Small to Medium)
2 Carrots (Large)
1 Russet Potato (Large)
4 Stalks Celery (or use celery leaf if you prefer)
In an oven proof pan with a tight fitting lid, saute the above in 1 TB butter and 2 TB Olive Oil for 5 Minutes. (Add each vegetable consecutively, one minute after each addition.)
Add 1/4 c soup stock. (If you don't have homemade stock, use College Inn White Wine & Thyme.)
Cover pan and place in oven for 10 minutes.
Return pan to stove top.
Add 2 Cups trimmed, chopped Watercress and 3 3/4 cups stock. Simmer 5 Minutes.
Add 1 Cup heavy cream, 1 TB red pepper flakes. Stir.
Add 1 Tsp. lemon juice.
Cook 5 more minutes.
Enjoy. Serves 4.
Want to grow your own organic vegetables, but don't have the space or time to grow a large garden?
Check out my book: Container Gardening for Health: The 12 Most Important Fruits and Vegetables for Your Organic Garden
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