Whether It’ s a Small Plot of Easy-Growing Staples or a Larger Bed of Gourmet Herbs and Veggies, Cultivating a Garden Ensures Delicious, Nutritious Options for Each Meal.
The Pantry Garden
A MEAL THAT INCLUDES FRESH PRODUCE and justplucked herbs from the garden is not only delicious, but nutritious. A cook who has mastered the art of putting good food on the table can take it to the next level by digging into home gardening— an exciting new project that combines freshness and flavor.
BEGINNING GARDENER Annette Ipsan, horticulture educator for the University of Maryland Extension in Washington County, advises cooks and gardeners to plan meals around what is fresh and ripe. Start with a few versatile, easy-to-grow selections such as lettuce, spinach or peas.“ There are hundreds of delicious combinations of fresh vegetables and herbs,” she says. Annette points out that tomatoes and basil go great together. Potatoes and chives are another classic combination. The main course can also be improved by the addition of herbs. Rosemary and garlic go well with pork. Tarragon and sage pair well with poultry. Annette explains that herbs are easy to grow and completely undemanding. A four-foot
Whether It’ s a Small Plot of Easy-Growing Staples or a Larger Bed of Gourmet Herbs and Veggies, Cultivating a Garden Ensures Delicious, Nutritious Options for Each Meal.
Versatile and easy to grow, a butternut squash and scallions await transformation into a delicious dinner. Growing favorite veggies and herbs is an easy way to ensure tasty, nutritious meals. by Joseph Weagley + photos by Chris Jackson
Hagerstown: The Best of Life in Washington County & Beyond March / April 2013 91