The ground is tilled, seeds are planted and, if the weather cooperates, sprouts sprout and plants grow. And if the quail don't eat all the sprouts and the plants survive the wild weather fluctuations of freezing and heat in June, it's possible to grow a home garden in Carson Valley.
After the plants are established and start producing, it seems the fruit just keeps coming. First radishes, then lettuce, beans, peas, squash, carrots, beets, squash, corn, squash, tomatoes. Was squash mentioned?
There's nothing better than being able to walk out the back door to collect produce for a meal. Besides being convenient, you know the history of the food. Vegetables seem to taste better and there's a sense of accomplishment knowing that most of the ingredients for a meal were picked minutes ago from a garden steps away from the kitchen.
Even a small garden may produce more than one family can eat so it's nice to share homegrown vegetables, but appreciative as they may be, your coworkers can stand just so many squash. Canning and pickling can be the answer to a bounty of beans, peppers, cucumbers and beets but what is to be done with a bounty of zucchini?
The Record-Courier would like to know some tried and true recipes for your bumper crops for a story in the 2008 Carson Valley Almanac. Zucchini bread for 20, sun-dried tomatoes, corn relish, pickled jalapeños, a creative recipe for radishes - we want to know. Recipes may be sent to People Editor Sharlene Irete, sirete@recordcourier.com.
Share vegetable bounty with the community
Food donations may be made to the Carson Valley Community Food Closet, 1255 Waterloo, Gardnerville. Hours of operation: 1-4 p.m. Monday through Wednesday and Friday. Information, 782-3711.
