Tag Archive for: fruits

Starting Your Backyard Vegetable Garden

/in , /by

Springtime is here and it is time to plant your summer garden. Planting a backyard garden might sound a little daunting, but it is easier than you think it might be. Even if you don’t have enough space in your backyard, you can plant plants like tomatoes or herbs in containers on your deck or patio. Other than it is a great hobby, there are lots of reasons why you should have a backyard garden even if it is a couple of plants. Fresh, ripe produce is right at your own convenience. You are more likely to eat more fruits and vegetables because you investing time and energy into your garden. And most importantly of all, home-grown produce tastes so much better than what you can get at the grocery store!

Pick Your Plants

Depending on where you live in the States, certain fruits and vegetables grow better on the climate and time of the year. In Oklahoma, we have a climate where we can grow a large variety of produce. Below is a list of fruits and vegetables that thrive in this climate.

Vegetables and Fruits to Plant in the Spring/Summer

  • Tomatoes
  • Lettuce
  • Herbs
  • Kale
  • Peppers
  • Carrots
  • Peas
  • Broccoli
  • Onions
  • Cabbage
  • Zucchini
  • Radishes
  • Green Beans
  • Beets
  • Cucumbers
  • Okra
  • Summer Squash
  • Strawberries
  • Blueberries
  • Blackberries

Pick The Right Area

When picking a location, it is important to keep in mind two things: sunlight and water access. Most vegetables and fruits need about 6-8 hours of sunshine a day while some only need 3-6 hours. Depending on what fruits and vegetables you choose to plant, it will dictate where you should grow your garden.

Prep Your Soil

You may not think that prepping soil is important for growing a garden, but the soil is where plants get most of their nutrients. To prep soil for gardening, organic fertilizers like compost are the best to incorporate.

  1. Add an organic fertilizer like compost.
  2. Mix compost into the soil at least 2 inches deep. This will aerate the soil making it easier for vegetables and fruits to grow.
  3. While you are mixing the soil, pick out any rocks, large twigs, and other objects. These items can inhibit the growth of root vegetables like carrots, parsnips, and potatoes.
  4. Once you have finished prepping your soil, you are ready to plant your seeds or seedlings!

Watering Your Plants

Watering your plants is crucial especially in the hot Oklahoman summer heat. One way to sure your garden is getting enough water is to water it in the morning before the sun fully rises. This way the plants can absorb water more efficiently and you will use less water. If you are using containers instead of planting your plants in the ground, make sure your pots and containers have drainage holes so excess water can be drained from the plant.

Now you are set to plant your seeds or seedlings! Hopefully with our gardening tips, your garden will flourish this summer. Comment below on what you are planning to grow this year! AN

Keeping Produce Fresher Longer

/1 Comment/in , /by

Keeping fresh produce “fresh” can be tricky. In recent months, I have backed off on how many times I grocery shop each month. Keeping fresh produce around for longer than a week can be challenging, but I have started using some of these strategies to keep produce looking and tasting great for weeks!

Storing Produce Properly

Let’s start with how to store your produce! Avoid storing produce at the top of the refrigerator where it is more likely to freeze. Instead, keep fresh produce in the center of the refrigerator to prevent freezing or thawing. Let’s dive into storing techniques for common grocery buys: 

  • Asparagus: Place in a glass of water (like flowers) and refrigerate until ready to use.
  • Carrots: Store in a covered container of water in the refrigerator to keep firm until ready to use. Replace the water every 2 to 3 days.
  • Celery: Wrap in aluminum foil to maintain freshness and crunch and keep in the refrigerator for up to 2 to 4 weeks.
  • Cucumbers: Store on the countertop at room temperature out of direct sunlight.
  • Lettuce/herbs: Place a dry paper towel around to soak up excess moisture that can cause mushiness, molding, or browning. Change towels every 2 to 3 days. 
  • Mushrooms: Keep in a brown paper bag in the refrigerator to prevent excess moisture causing mushiness, molding, or browning.
  • Tomatoes: Store on the countertop at room temperature out of direct sunlight.
  • Winter squash/pumpkin/onions/potatoes: keep in a dry, cool space like the pantry or garage. Ensure these foods are not overcrowded and have adequate air circulation to prevent breakdown.

 

Washing Produce

It is recommended to wait and wash produce prior to using it to prevent excess moisture during the storing process. Berries are a bit different. Try soaking them in a vinegar solution (3 parts water to 1 part vinegar) for 5 to 10 minutes. Fight the urge to rinse the vinegar off. The vinegar helps fight off molding. Don’t worry, you won’t taste the vinegar on your sweet berries. Let berries dry completely. Then, return to a breathable container prior to storing in the refrigerator.

 

Isolation to Prevent Ripening

Some fruits and vegetables like apples, bananas, pears, and potatoes produce a gas called ethylene. When this gas is released it can cause any produce near it to ripen faster. Prevent this by storing these foods separately in the refrigerator or on the countertop. Alternatively, you can even place these items near avocados if you are impatient like me and ready to devour the avocados before they’re ripened!

 

Slow Down The Ripening Process

The cold environment of the refrigerator or freezer can allow you to store produce for much longer. Always allow fresh produce like pears, avocados, melons, bananas, peaches to ripen at room temperature first. When at ideal ripeness, transition the produce to the refrigerator until ready to use. Before any produce goes bad, use the freezer to keep it “fresh” until ready to use. Most vegetables need to be blanched before storing in the freezer. Blanching helps halt enzyme activity that impacts flavor and texture; it also helps to clean the produce prior to storing. Put herbs in ice cube molds with olive oil. Chop up green onions and place in a plastic bottle for easy dispensing. Place all produce in an airtight container and use within 6 months.

 

I hope these strategies are as helpful for you as they have been for my family! LN

MyPlate Oklahoma

/in , /by

MyPlate is the current nutrition guide published by the USDA and the guiding light for nutrition recommendations. Most remember the Food Pyramid. MyPlate was created to depict a place setting that helps better visualize our food groups easier than the previous pyramid.

A place setting with a plate and glass divided into five food groups approximately:

  • 30 percent of grains
  • 40 percent of vegetables
  • 10 percent of fruits
  • 20 percent protein
  • Dairy, such as a glass of milk or a yogurt cup

This is a helpful visual to fit your diet whether or not it consists of animal proteins or not.

Locally produced MyPlate Oklahoma Foods

  • Fruit
  • Apricots Blackberries Blueberries (tame and wild) Muskmelons Cherries (sweet and tart) Figs Nectarines Peaches Pears Persimmons Watermelons
  • {{content-2}}
  • Vegetables
  • Asparagus Beans (snap) Beets Cabbage (head) Carrots Eggplant Mustard Greens Okra Potatoes Pumpkins Radishes Spinach Sweet Corn Turnip Greens Turnips
  • {{content-2}}
  • Grains
  • Barley Corn for grain (e.g., flour) Oats Rye Wheat
  • {{content-2}}
  • Proteins
  • Beans (other than lima beans) Beef Bison Catfish Chicken Cowpeas Duck Eggs Elk Emu Goat Goose Lamb Ostrich Partridge Peanuts Peas Pecans Pheasant Pork Quail Rabbit Sesame Seeds Soybeans Sunflower Seeds Tilapia Turkey Venison Walnuts
  • {{content-2}}
  • Dairy
  • Milk, Milk from sheep and goats
  • {{content-2}}

KD