Vegetables are easy to grow and can be eaten at any time of year.
They also help to reduce our carbon footprint.
Here’s how to grow, process and prepare them at home.
Harvest the vegetables.
Start by picking up your vegetables and removing stems, leaves and other debris from the plant.
Cut the tops off, remove the stems and seeds and remove any hard or dry outer skins.
This will help the plant to grow taller.
Cut back the stems to allow for easier watering and fertilization.
Plant the seeds.
You can cut back on your watering as soon as you are ready to harvest the first year of growth.
Wash the vegetables and then place them in a plastic bag with plenty of water.
It’s a good idea to use a good quality vegetable soil and avoid sandy soil.
Pack them in the freezer.
When they’re frozen, you can keep them in an airtight container at room temperature for up to a year.
Cook the vegetables according to the package directions.
Once they’re cooked, you’re ready to eat.
Add spices and herbs.
Add herbs and spices to the vegetables before they’re roasted and served.
The more they freeze, the better the taste.
Eat them as salads.
Serve with your favorite dip.
Use them in baked goods.
Store in the fridge.
Store the vegetables in the refrigerator for up