Finally, this summer I was able to produce some vegetables from my garden but my seedlings did not fair well this year. My plants from the Douglasville Master Gardener Plant Sale did very well. Here are the results of some of the produce from my garden:
This last week of July is Salad Week, and summer is a great time to fill up — and not out — on fresh fruits and veggies from the garden with a lightly salad dressing. Check out these tips on nutritious and delicious salads for a tasty summer :
Growing greens. Salad greens are easy to grow in the home garden and an important source of vitamins and minerals. Dark green leaves are good sources of vitamins A and C, iron, folic acid, and calcium. Iceberg is the most popular, but many other lettuces and salad greens such as spinach, arugula, and romaine can add interest and nutrients to meals.
Super salad toppers. There are lots of nutritious ways to top a salad. Enhance eye appeal and nutrition by adding colorful fruits and vegetables. Keep it
light by limiting the amount of salad dressing to about 1 tablespoon per 1½ to 2 cups of greens. Make the flavor pop by adding artichoke hearts, dried fruits, nuts, and/or seeds.
Fresh herbs. Toss small basil leaves or chopped larger ones in with your greens. Try chopped fresh dill. Add some minced chives or parsley. Start with about a teaspoon of herbs per person and adjust according to taste preference. Herbs boost flavor without increasing calories.
Remember to dress, don’t drown, your salad in dressing to keep the calories lower and experiment with different combinations and flavors this summer.
(This information on Salad Week is from the Healthy Bites Newsletter – By: Lisa Franzen-Castle, RD, PhD, Nutrition Specialist – UNL Panhandle Research & Extension Center -Author E-mail: firstname.lastname@example.org )
Next month is the first Annual Kids Eat Right Month! Check out this blog for further information.