Thanksgiving is almost here, and why not try something new this year. Chances are that you have most of these ingredients in  your kitchen pantry, making this a simple and easy recipe. A great side dish that makes a nice addition to any meal.

Ingredients:

1 lb. Green beans

1 small onion

1/3 cup salad oil

juice of 1 large lemon

1 tsp. salt

1 tsp sugar

1/4 tsp pepper

1/2 tsp paprika

Directions:

Slice beans into long, thin slivers and steam al dente. Drain and cool

Cut 1 small onion into very thin slices

Mix together salad oil, juice of lemon, salt, sugar, pepper, and paprika.

Add onions and beans to mixture. Chill for several hours to develop flavor. Enjoy!

As the temperatures cool down I always crave a hearty soup or stew. This winter soup certainly does the trick. This recipe calls for common ingredients and garden favorites. Enjoy!

Ingredients:

4 cups chopped onion

2 chopped leeks

1 teaspoon dried whole thyme

1 teaspoon rosemary

2 cloves garlic, minced

6 - 10.5 oz cans low sodium chicken broth

2 - 14.5 oz cans whole tomatoes, undrained and chopped

1 - 6 oz can tomato paste

4 cups cubed round red potatoes (1.5 lbs)

1 cup coarsley chopped carrot

1 cup coarsely chopped celery

1 cup cubed (1/2″) turnip

1 1/2 tsp salt

1/2 tsp pepper

2 cups tightly packed shredded fresh collards or kale

2 cloves garlic peeled

1/2 cup chopped parsley

1/2 cup chopped green onions

1/2 cup shredded Swiss cheese

!/4 cup tomato paste

Directions:

Heat 1 cup of water and 1 tbsp olive oil in large pot

Add onion and leek, cook til tender

Add thyme, rosemary, minced garlic.

Saute 2 minutes

Add broth, whole tomatoes, and  6 oz. tomato paste. bring to boil

Reduce heat, simmer uncovered for 10 minutes

Add potatoes, carrots, celery, turnip, and salt and peper. bring to boil

Reduce heat and cook uncovered for 45 minutes

Add collards, cook 1 minute, set aside

In food processor, add garlic cloves, parsley, green onions, swiss cheese and tomato paste.

Blend til smooth

Stir into soup and serve immediately.

·        starting plants outdoors in spring

·        transitioning plants outdoors

·        extending the fall garden season

·        overwintering plants that are not quite hardy in your zone.

(Cold frames are great protection for cool season crops and tender perennials in all parts of the country, but they aren’t recommended for protecting warm season crops like tomatoes, peppers, and beans unless you are in a fairly mild climate or you are just trying to get these plants through the first few spring or early fall light frosts.)

The typical cold frame is a box made of wood, bricks, cinder blocks, or hay bales with no bottom, so you can place it directly over growing vegetables or start seedlings inside. It is fitted with an angled glass lid to let in the maximum amount of light and can be opened and closed to control temperature. You can make a simple one yourself or purchase one from a garden supply company. (Some manufactured cold frames from garden supply companies even have temperature gauges and solar-powered vent openers.)

Tips for Success with your Cold Frame:

• Cold frames should be oriented towards the south to allow the greatest amount of light inside.
• Put a thermometer inside to monitor temperature. When temperatures are above freezing during the day, keep the lid open. Then, be sure to close it again before nightfall. (The lid should always be opened to allow heat to escape when temperatures are 65 to 75 degrees F)
  • If temperatures dip below the mid 20’s, you may need to add additional protection by covering your cold frame with blankets or burlap.
  • Mulch plants inside with dry leaves or straw.
  • Don’t let too much moisture build up inside the cold frame which could rot plant roots or cause mold to grow.
  • Watch for aphids and other pests that might survive in the cold frame.

To use a cold frame to extend your vegetable growing season into winter:

Cool-season autumn crops that you want to keep eating into winter should be planted in late summer or early fall to establish a good root system before the first fall frost. You can place a cold frame over them when frost threatens or direct seed them in the cold frame (keeping the lid off or open when temperatures are warm).

These include: Arugula, Beets, Carrots, Green Onions, Kale, Lettuce, Mache, Mesclun, Mustard, Spinach, Endive, Escarole, Parsley, *Parsnips, Radicchio, Radishes, Spinach, Swiss Chard, Turnips

(*Very winter hardy. May not need the cover of a cold frame. Harvest at any time when ground is not frozen.)

Most crops will be dormant when temperatures are below 40 degrees. But, they will stay at the peak of freshness until you are ready to harvest.

To use a cold frame to harden off plants started indoors and transition them outside in the spring:

Seedlings can be moved outdoors weeks earlier than the recommended date on the seed packet if they are protected by a cold frame. A heating cable underneath may provide additional warmth if needed. Be sure to open the lid and allow ventilation when days are warm enough to prevent damping off young seedlings and to keep plants from overheating.