28 Jan Early Year Gardening From The Green Goddess
With the holidays behind us, here are a few tips to make sure your garden and lawn keep up with the cooler conditions.
- You should have decreased your watering over the past cooler months.
- Do not water in January during the night and make sure to never mow when lawn is wet
- After your first January mowing, it is a good time to fertilize
- Summer bulbs can be planted
- Deciduous fruit trees and roses should be pruned
- Monitor any freezing temperature
- The last part of January or early February is a good time to plant shrubs and base root trees.
This time of year is the perfect time to plant:
- Tomatoes, eggplant and peppers can be started indoors at the end of December thru the beginning of February
As soon as there is no frost in the forecast in late February, they can be transplanted into the ground.
“DID YOU KNOW?”
Starting planting indoors is a great way to get a jump on the growing season. If frost worries you and you are not sure if certain plants will survive, planting inside in a controlled environment and then replanted outside when conditions are right, is a great way to guarantee healthy vegetables and plants.
With certain plants in January, it is a better to sow indoors. They germinate better this way. It is always best to ask your Green Goddess representative which plant or vegetables would work better for you.
Here is a great recipe to take full advantage of your very own vegetable garden:
Chunky Cauliflower Chowder
- 1 head of cauliflower, chopped
- 5 cups chicken broth
- 6 slices of cooked bacon, diced
- 3 stalks celery, diced
- 4 carrots, peeled and diced
- 1 cup 1% or 2% milk
- 2 tablespoons olive oil and 2 tablespoons butter
- ¼ cup flour
- 2 bay leaves
- Salt and pepper to taste
- (optional) parsley
- (optional) parmesan cheese or shredded cheddar
- 1 medium onion, diced
- 3 cloves or 2 tablespoons garlic, minced
- Cook bacon in oven, microwave or stovetop until well done, slightly browned and crispy – set aside to cool
- Melt butter in a large Dutch oven or stockpot on medium heat. Add garlic, carrots, celery and onions – about 3-4 minutes until tender
- Add cauliflower and bay leaves to pot. Cook for 4-5 minutes or until crisp and tender, stirring occasionally.
- Blend in flour until lightly browned about 1 minute. Gradually whisk in chicken broth and milk
- Whisk until slightly thickened, about 3-4 minutes
- Bring to a boil, reduce heat and simmer until cauliflower is tender, about 12-15 minutes
- Season with salt and pepper to taste
- Add additional liquids for desired consistency
- Serve immediately, with bacon, parsley or cheeses on top