Giving Thanks to the 2021 Garden
The frost has arrived and snow has already fallen here, signaling the end of a quite bountiful growing season. The garden soil rests now, with the exception of hearty winter squash, broccoli, garlic and onions nestled in their covered beds. Before we shift our attention to winter activities and holiday planning, now is a good time to reflect and give gratitude for all that this year’s harvest has brought us. Here are a few questions that you can use as a reference to come back to once it’s time to plan your spring garden.What was your biggest achievement in the garden this year?
What was your biggest learning moment?
What was your favorite memory from this summer? Did you see a praying mantis for the first time or an eagle flying overhead? Was it finding the first sprouts or enjoying a bouquet of vibrant midsummer flowers?
Did you grow anything for the first time this summer? What did you learn? Would you grow it again?
What do you want to grow for the first time next year?
Whether you jot down your answers in a gratitude journal, your gardening notebook, a loose piece of paper or you answer them in your mind, feel free to share your responses and memories with us on social media!
Jicama is a root vegetable native to Mexico and Central America, commonly eaten raw. While the seeds and leaves are not edible, the root is juicy and fibrous, (similar to a water chestnut), and its flavor can be described as a cross between a potato and a pear.
This simple, no-cooking-required recipe capitalizes on the jicama’s raw texture and is the way many people enjoy this unique vegetable. With just a little lime juice and chili powder, these sticks pack a spicy and sour punch!
And for those wondering… if it’s like a potato… does that mean it can be turned into fries? The answer is yes! Use your oven or air fryer to turn your jicama into a tray of yummy and nutritious fries for the whole family.