As
outdoor temperatures begin to rise, many
Canadians are looking to their balconies
and backyards to begin growing their own
vegetables. Planting your own vegetable
garden can be fun and rewarding – both on
your dinner plate and on your wallet.
Freshly picked produce always tastes better
and by using every part of the vegetable, it
can be economical too, especially as costs
for produce continue to soar.
Chef Tim Mackiddie from Jackson-Triggs
Estate winery uses herbs and vegetables
grown at the winery and is an avid gardener
himself.
Chef Tim's passion for locally grown
ingredients is the key to creating his bright
and flavourful recipes.
Come along as he shares some spring
gardening tips along with four unique
recipes paired with Jackson-Triggs
Estate Wines.
.
Chef Tim shares his top tips
for spring gardening:
1. Plant vegetables that turn over
quickly, such as radish and fresh
herbs. This will allow you 2-3
plantings per summer.
2. Pick root vegetables, like beets,
when they are small. Large leaves can
be bitter, so using them when they're
young means leaves will be tender
and full of flavour.
3. Radish, baby greens, beets, and
herbs are best planted in the spring.
4. When planting, be sure to allow
enough space between vegetables.
This allows them to spread their roots
and grow properly.
5. When cleaning garden-grown
vegetables, be sure to wash the dirt
toward the leaves. This ensures that
small dirt particles don't get lodged in
the small creases in the vegetable's
skin.
6. Try not to refrigerate your fresh
garden vegetables, as this mutes the
flavour. Instead, pick herbs and
veggies just before using.
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