The Garden Before the Freeze

It’s that time of year when it’s ready to clean up the veggie garden, get it ready and prep for the beauty of spring What are the experts saying are the best steps to take?

Clean it Out: Remove the plant debris to help limit pests and disease from developing in the soil.  

Put it Away:  Gather all of the labels, stakes, cages and tools to put away for the following year.  It’s best to wash and dry everything before storing it; especially any tools.  This will help to prevent rusting.  Remove any rust with a rust cleaning product (this can be found at the local hardware store).

Add Compost: Spread a 2 to 3 inch layer of compost over the beds to help enrich the soil.  There’s no need to till it in, the seasons and organisms will do the work, but till the dirt before adding the compost layer.

Test the Soil: Test the soil before adding any fall plants and the compost.  Most remediation is done in the spring.

Fall crops:  Yes you can still plant in your garden and harvest some fall crops.  However, you do need to cover them with a small tunnel or some other light covering.  What can you plant in the fall in the north east at this late date?  Beets, Swiss chard, Cover Crops, spinach, some lettuce blends, etc.

Spring Crops Prep: 

Garlic – Prepare a bed and plant your garlic bulbs with the pointed tip facing upwards, sowing them into the soil approximately 4 inches apart and approximately 2 inches deep.  Get ready to enjoy garlic scapes and savory bulbs for cooking in the early summer months.

Asparagus – Plant the crowns of the asparagus in a prepared garden bed and get ready to watch it grow in the spring; it is a reseeding crop.  However, it takes several seasons before the asparagus is edible.

There are plenty of activities to enjoy each season of the garden for those who love to garden.  And, if you don’t, there’s always a way to celebrate the fruits/veggies of those who do enjoy the farming process at the Saratoga Farmers’ Market.

The Saratoga Farmer’s Market is open on Wednesdays from 3- 6 p.m. and  Saturdays from 9 a.m.-1 p.m. at High Rock Park in downtown Saratoga Springs. The Monday market at Clifton Park is open from 2-5 p.m. at the Shenendehowa Methodist Church on Route 146. Find us online at www.saratogafarmersmarket.org, where you can sign up for our weekly newsletter, and follow us on Facebook and Instagram @SaratogaFarmersMarket. 

 

Vegetable Soup

Yields: 8 servings | Prep Time: 15 min | cook time: 40 min

INGREDIENTS:

tablespoons olive oil

1 1/2 cups chopped yellow onion*

2 cups peeled and chopped carrots*

1 1/4 cup chopped celery*

4 cloves garlic, minced*

4 (14.5 oz) cans of vegetable broth (or chicken broth)

2 (14.5 oz) cans of diced tomatoes (undrained)

3 cups peeled, thick diced potatoes*

2 cups green beans, cut to bite size pieces

1/3 cup fresh, chopped parsley*

2 bay leaves*

1 tablespoon fresh thyme leaves*

1 1/4 cup fresh corn*

1 cup fresh peas*

Salt and pepper

Instructions:

Heat the olive oil in a large pot over medium to high heat. 

Add the onions, carrots, and celery and sauté for approximately 4 minutes, then add the garlic and sauté for and additional 30 seconds.

Add in the broth, tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste.*

Bring the mixture to a boil, then add the green beans. 

Reduce heat to medium-low, cover and simmer until potatoes are almost fully tender, about 20 – 30 minutes. 

Add corn and peas and cook 5 to 10 minutes longer. Remove the bay leaves before serving.  Serve warm.

Additional Notes:

Boosting flavor

•Add more flavor by adding additional seasoning such as basil*, oregano*, rosemary*, marjoram* or Italian seasoning*.

•Use homemade chicken or vegetable broth.

•Add a parmesan cheese rind and let it simmer in the soup.  Remove it at the time of removing the bay leaves.

•Serve with grated Parmesan cheese and a splash of extra virgin olive oil.

Added Vegetables

Consider adding additional vegetables such as; butternut squash, zucchini, summer squash, etc.

Extras

•If desired, add in pasta, rice and/or beans.

•Serve with fresh baked bread* or homemade croutons from the Saratoga Farmers’ Market.