Tag Archives: Organic Vegetables

Planting Veggies in July!

Posted on by

In Southern Oregon’s Rogue Valley, you can plant the following veggies in July and August for fall & winter harvesting:

agriculture biology close up color

Photo by Fancycrave on Pexels.com

Brussels sprouts – all month through August
Chinese Cabbage – Until August 10th (later is better to help mitigate cabbage maggot damage)
Late (purple) broccoli-  To over-winter and harvest in March/April

Direct Seed:
Winter beets – after 7/15 through 8/15, plant in 1-2 week intervals
Late broccoli (purple) – Can be direct seeded, too.
Chinese Cabbage – all month to 8/15 (later is better to help mitigate cabbage maggot damage)
Kale – 7/15 through 9/20 for October and winter harvest
Turnips- August all month for late September-October harvest
Bush Beans –  For September – October harvest
Winter variety carrots – 7/15 – 7/31 – harvest in October and all winter ( not Nantes )
Cauliflower –  to 7/15
Mid-season Leaf Lettuce – all month
Parsnips– to 7/15 to dig after hard frost and all winter
Enation-resistant Peas – all month, mulch to keep plants roots cool
Rutabaga – all month, for September harvest
Scallions – to 7/15 to pull all winter.

Transplant:
Fall Broccoli – 7/15 -8/10
Late Cabbage– 7/15 – 8/31
Late Cauliflower – 7/15 to 7/21

Information from: Gardening Year ‘Round , Month by Month in the Rouge Valley, A guide to Family Food Production by the Jackson County Master Gardeners Association

Recipe: African Peanut Soup

Posted on by

20160318_103526

African Peanut Soup [Vegan]

Ingredients:
2 tablespoon coconut oil
1 large onion, chopped
2 stalks celery, chopped fine
3-4 cloves of garlic, chopped
4 cups cubed sweet potatoes – (2) 10-oz bags organic frozen, or 2 large organic fresh.
1 tablespoon ginger, minced
½ teaspoon paprika, or to taste ( use chili pepper flakes or cayenne, if you like “heat”)
1 teaspoon salt
1 can diced organic tomatoes with juice (14.5 oz can)
4 cups vegetable stock
½ cup natural peanut butter

Garnishes:
¼ cup roasted unsalted peanuts, chopped
Cilantro leaves, chopped

Using in a 5 or 6 quart Saucepan or Dutch Oven,
Sauté onion & garlic in coconut oil until onions are translucent.
Add broth, sweet potatoes, ginger ; cook on medium heat for 6 minutes.
Add salt, tomatoes, & peanut butter. Bring to boil, then reduce heat and cook an additional 7 minutes. (Note: if using fresh sweet potatoes cook an additional 3 minutes, or until sweet potatoes are tender)

Let cool slightly, puree with a handheld blender, or in small batches in a blender. Serve in bowls , garnished with peanuts & cilantro.

Made today by: Carlotta Lucas
Photo by: Carlotta Lucas

Adapted from The Baker Creek Vegan Cookbook by Jere & Emilee Gettle

Save