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Saturday, August 24, 2019
Posted By: Marian Vaughan in Recipes

As the end of August approaches we strive to make the most of the warm days we have left in the garden. This time of year crops like potatoes, beans, tomatoes and so much more are ripe and are eagerly waiting for us to create delicious dishes to share with friends and family. Here is a recipe I made up myself utilizing one such garden treasure that is only available for a brief period: stalks of dill seed as well as a few other garden goodies.


Golden Beet Borscht


3 Lbs
3 Tbsp
1 Large
4 Cloves

3
1 Stick
2 Large

1 Bunch
6 Cups
1/4 Tsp
1/2 - 1
2
1 Tbsp
To Taste

-
To Finish
2 Big Handfulls
1/2
Top with

 

Golden Beets (about 5 large beets)
Olive OIl
Onion
Garlic
Carrots
Celery
Potatoes
Fresh Dill Stocks
Stock
Dried Thyme
Bay Leaf
Bay Leaves
Peppercorns
Salt & Pepper
-
Optional!
Greens - Shredded (kale, mustard greens, spinach)
Lemon - Juiced
Sour Cream


Let’s Get Started!

Preheat oven to 375F.

Peel & quarter beets, prepare & chop onions, garlic, carrots, potatoes & celery
In a roasting dish, drizzle beets with 2 TBSP of olive oil and sprinkle with salt & pepper.  Roast at 375F for 30-40 minutes, until tender.

In a saucepan over medium heat, saute onion & garlic  in the remaining 1 TBSP of olive oil until golden and softened, about 10 minutes.  Add the celery, carrots, potatoes & sweat over very low heat for 20 minutes or sow


Add roasted beets and dill stems to onions.  Cover with stock, turn the heat up to high, and bring soup to a boil.  Once it comes to a boil, turn the heat to medium-low and let simmer, covered, for ten minutes.

Remove the dill stems from the soup, and add the lemon juice.  Blitz with an immersion blender until smooth.
Add greens, and simmer for five minutes more.

Serve, garnished with a scoop of yogurt and sprinkled with the chopped dill. I like this best with homemade chicken or turkey stock, but have made it for vegetarian friends with garlic stock.  

Wednesday, March 14, 2012
Posted By: Rebecca van der Zalm in Vegetables
yukon gold potatos

Potatoes are one of the easiest and most rewarding vegetables to grow in your garden. All you need is a little bit of space, sunshine and potato seedlings.

Potatoes come in a variety of types, sizes, shapes and colours including white, yellow or even blue. To get started either purchase potato seedlings, generally available in March or cut your own potatoes into large chunks. Each chunk should contain at least two eyes or growth points. Allow freshly cut potatoes to dry for 24 hours before planting.

Plant your spuds in an area that recieves at least 6-8 hours of direct sunlight. While they will tolerate less light, they will produce smaller crops.

The planting area should have rich, loose, well drained soil, preferably mildly acidic. Mix bonemeal in with the soil to help promote root/tuber development. New potato plant growth is tender so wait until chances of frost have passed before planting. In our area, this is usually mid to late March. Tubers may rot if planted to early as the soil is likely cold and wet.

Potato plants will produce potatoes off any part of the stem that is covered in soil. As the plant grows to about 1ft in height, gently hill up or mound the soil around the stem. Leave about half the stem exposed. Repeat this process every couple of weeks until the plant begins to flower.

During the growing season, water your potato plant regularly and deeply, but allow the mound to go somewhat dry between waterings. A good foliar fertilizer, or fish emulsion can be used every 2-3 weeks until the plant begins to bloom. Do not fertilize after flowering has started.

Harvest your potatoes when the foliage begins to die back. Gently remove a little bit of soil from the soil mound to determine if the potatoes are ready. Place the potatoes in a cool dry place for a couple of days to allow the skins to toughen up.

Enjoy your spuds!

potatoes

Our Favourite Potato Varieties

Name Harvest Yield Skin Colour Size Comments
Norland Early High Red Large High yielding variety, adapts well to different soils. Sensitive to drought. Susceptible to skinning and bruising if harvested before maturity. Washes well at maturity
Sangre Mid High Red Large Ranks high in taste tests. No after cooking discoloration. High levels of vitamin C
Russet Burbank Late Good Russet Large Requires uniform moisture supply and long growing season to produce maximum quality tubers and to prevent knobbiness and second growth
Kennebec Mid-Late High White Very Large High yielding, fast growing variety. Widely adapted.
Warba Very Early High White Large High yielding variety
Bintje Late High Yellow Medium High yielding, widely adapted. Higher tuber set, give each plant more space, approx 40-45cm apart
Yukon Gold Mid High Yellow Medium Large tubers. Slightly susceptible to hollow heart.
Banana Late High Gourmet Fingerling Fresh market specialty potato. Yellow fleshed. Produces 15-20 tubers per plant
Nicola Late Good Gourmet Medium Low GI rating, good for diabetics.
If you are looking for a specific potato variety, please visit Art's Nursery or call 604.882.1201 ahead of time to confirm availability. Best Potato selection is during the month of March.


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Art's Nursery is a 10+ acre retail and wholesale garden centre located in Surrey, a suburb of Vancouver, British Columbia, Canada. We've been in business at this same location since 1973 and we're proud to serve you today!

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8940 192nd Street,
Surrey, BC, Canada,
V4N 3W8

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