Planting Your Vegetables in February

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With the warm weather we have had this winter, retailers have already started stocking their stores with Daddy Pete’s products. So as you begin planting, remember that February is a great month to plant the following vegetables: asparagus, beets, cabbage, carrots, cauliflower, lettuce, onions, radishes, and spinach. Daddy Pete’s Potting Mix and Daddy Pete’s Raised Bed Mix are the best mixes for planting these vegetables in your containers or in your raised beds or gardens. If you only need to amend your soil, you should use Daddy Pete’s Composted Cow Manure or Daddy Pete’s Mushroom Compost.

FEBRUARY VEGETABLES

  • Asparagus
  • Beets
  • Cabbage
  • Carrots
  • Cauliflower
  • Lettuce
  • Onions
  • Radishes
  • Spinach
ASPARAGUS WITH LEMON BUTTER SAUCE RECIPE   INGREDIENTS FOR THE ASPARAGUS water salt 2 pound asparagus, trimmed FOR THE LEMON BUTTER SAUCE 3 tablespoons fresh lemon juice 3 tablespoons organic, low-sodium vegetable broth 1 teaspoon white vinegar 3 tablespoons heavy cream 1 teaspoon sugar 4 tablespoons unsalted butter, cut into pats* salt and fresh ground pepper, to taste OPTIONAL Garnish with parmesan cheese, fresh chopped parsley and lemon zest   INSTRUCTIONS FOR THE ASPARAGUS Fill a large pot with about 2 inches of salted water and bring to a boil. Add asparagus to the boiling water; cover with a lid and let it steam until it's cooked to your liking, about 5 to 8 minutes, depending on the thickness of the asparagus. Drain. Transfer asparagus to a large bowl of ice water to cool, and drain again. In the meantime, prepare the LEMON BUTTER SAUCE In a saucepan combine lemon juice, vegetable broth, and white vinegar. Cooking over medium heat, reduce the sauce by half. Turn heat down to a simmer and whisk in the cream; keep whisking to break up the curds. Add sugar and continue to whisk while adding the pats of butter, letting each pat melt into the sauce before you add the next. Season with salt and pepper. Simmer until sauce begins to thicken. Remove from heat and let stand couple of minutes. Sauce will thicken as it stands. Taste for seasonings and adjust accordingly. Transfer cooked asparagus to a serving plate. Serve the lemon butter sauce by drizzling over the asparagus or on the side.   VIEW RECIPE SOURCE

ASPARAGUS WITH LEMON BUTTER SAUCE RECIPE

 

INGREDIENTS

FOR THE ASPARAGUS

water

salt

2 pound asparagus, trimmed

FOR THE LEMON BUTTER SAUCE

3 tablespoons fresh lemon juice

3 tablespoons organic, low-sodium vegetable broth

1 teaspoon white vinegar

3 tablespoons heavy cream

1 teaspoon sugar

4 tablespoons unsalted butter, cut into pats*

salt and fresh ground pepper, to taste

OPTIONAL

Garnish with parmesan cheese, fresh chopped parsley and lemon zest

 

INSTRUCTIONS

FOR THE ASPARAGUS

Fill a large pot with about 2 inches of salted water and bring to a boil.

Add asparagus to the boiling water; cover with a lid and let it steam until it's cooked to your liking, about 5 to 8 minutes, depending on the thickness of the asparagus.

Drain. Transfer asparagus to a large bowl of ice water to cool, and drain again.

In the meantime, prepare the LEMON BUTTER SAUCE

In a saucepan combine lemon juice, vegetable broth, and white vinegar. Cooking over medium heat, reduce the sauce by half.

Turn heat down to a simmer and whisk in the cream; keep whisking to break up the curds.

Add sugar and continue to whisk while adding the pats of butter, letting each pat melt into the sauce before you add the next.

Season with salt and pepper.

Simmer until sauce begins to thicken.

Remove from heat and let stand couple of minutes. Sauce will thicken as it stands.

Taste for seasonings and adjust accordingly.

Transfer cooked asparagus to a serving plate.

Serve the lemon butter sauce by drizzling over the asparagus or on the side.

 

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EASY STUFFED CABBAGE CASSEROLE   INGREDIENTS 1 Lb. Package Foster Farms Organic Ground Turkey 2 Tablespoons Olive Oil 1/2 White Onion - chopped 1 teaspoon Garlic Powder 1/2 teaspoon Onion Powder 1/4 teaspoon Dried Thyme 1/4 teaspoon Ground Pepper 1/2 teaspoon Sea Salt 14 ounce Can Diced Tomatoes (low sodium) 1/2 Head Small Green Cabbage - chopped 1½ Cups Water 1 Cup Quick Cook Rice or Rice Blend (I used 10 minute cook rice & grain medley) 1 Cup Shredded Cheddar Jack Cheese Chopped Parsley Salt/Pepper To Taste   INSTRUCTIONS In large dutch oven over medium high heat, brown turkey with olive oil and onions. Reduce heat to medium; add garlic powder, onion powder, thyme, salt and pepper. Stir. Add diced tomatoes, water and rice to pot. Bring to a boil. Add cabbage, cover and reduce heat to medium low. Cook 10 minutes or until rice is tender. Add salt and pepper to taste. Top with cheese and cover 1-2 minutes to melt. Remove from heat and sprinkle with fresh chopped parsley. Optional add ins: bell peppers, celery, carrots.   VIEW RECIPE SOURCE

EASY STUFFED CABBAGE CASSEROLE

 

INGREDIENTS

1 Lb. Package Foster Farms Organic Ground Turkey

2 Tablespoons Olive Oil

1/2 White Onion - chopped

1 teaspoon Garlic Powder

1/2 teaspoon Onion Powder

1/4 teaspoon Dried Thyme

1/4 teaspoon Ground Pepper

1/2 teaspoon Sea Salt

14 ounce Can Diced Tomatoes (low sodium)

1/2 Head Small Green Cabbage - chopped

1½ Cups Water

1 Cup Quick Cook Rice or Rice Blend (I used 10 minute cook rice & grain medley)

1 Cup Shredded Cheddar Jack Cheese

Chopped Parsley

Salt/Pepper To Taste

 

INSTRUCTIONS

In large dutch oven over medium high heat, brown turkey with olive oil and onions.

Reduce heat to medium; add garlic powder, onion powder, thyme, salt and pepper. Stir.

Add diced tomatoes, water and rice to pot. Bring to a boil.

Add cabbage, cover and reduce heat to medium low. Cook 10 minutes or until rice is tender. Add salt and pepper to taste.

Top with cheese and cover 1-2 minutes to melt.

Remove from heat and sprinkle with fresh chopped parsley.

Optional add ins: bell peppers, celery, carrots.

 

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LOADED CAULIFLOWER   INGREDIENTS 1 pound cauliflower florettes 4 ounces sour cream 1 cup grated cheddar cheese 2 slices cooked bacon crumbled 2 tablespoons snipped chives 3 tablespoons butter 1/4 teaspoon garlic powder salt and pepper to taste   INSTRUCTIONS Cut the cauliflower into florettes and add them to a microwave safe bowl. Add 2 tablespoons of water and cover with cling film. Microwave for 5-8 minutes, depending on your microwave, until completely cooked and tender. Drain the excess water and let sit uncovered for a minute or two. (Alternately, steam your cauliflower the conventional way. You may need to squeeze a little water out of the cauliflower after cooking.) Add the cauliflower to a food processor and process until fluffy. Add the butter and sour cream and process until it resembles the consistency of mashes potatoes. Remove the mashed cauliflower to a bowl and add most of the chives, saving some to add to the top later. Add half of the cheddar cheese and mix by hand. Season with salt and pepper. Top the loaded cauliflower with the remaining cheese, remaining chives and bacon. Put back into the microwave to melt the cheese or place the cauliflower under the broiler for a few minutes.   VIEW RECIPE SOURCE

LOADED CAULIFLOWER

 

INGREDIENTS

1 pound cauliflower florettes

4 ounces sour cream

1 cup grated cheddar cheese

2 slices cooked bacon crumbled

2 tablespoons snipped chives

3 tablespoons butter

1/4 teaspoon garlic powder

salt and pepper to taste

 

INSTRUCTIONS

Cut the cauliflower into florettes and add them to a microwave safe bowl. Add 2 tablespoons of water and cover with cling film. Microwave for 5-8 minutes, depending on your microwave, until completely cooked and tender. Drain the excess water and let sit uncovered for a minute or two. (Alternately, steam your cauliflower the conventional way. You may need to squeeze a little water out of the cauliflower after cooking.)

Add the cauliflower to a food processor and process until fluffy. Add the butter and sour cream and process until it resembles the consistency of mashes potatoes. Remove the mashed cauliflower to a bowl and add most of the chives, saving some to add to the top later. Add half of the cheddar cheese and mix by hand. Season with salt and pepper.

Top the loaded cauliflower with the remaining cheese, remaining chives and bacon. Put back into the microwave to melt the cheese or place the cauliflower under the broiler for a few minutes.

 

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STUFFED VIDALIA ONIONS   INGREDIENTS 4 Vidalia onions (about ½ pound each) 1 tablespoon olive oil 4 tablespoons butter, divided 1 garlic clove, minced 1 cup chicken broth, divided 2 cups unseasoned stuffing ¼ teaspoon dried oregano ¼ teaspoon dried parsley flakes ¼ cup shredded mozzarella cheese Salt and pepper   INSTRUCTIONS Preheat oven to 375 degree. Slice stem off each onion and peel off outer papery layer as well as the top layer of skin to reveal flesh. Using a spoon, gently scoop out the center of flesh leaving a few of the outer layers. Reserve some of the scooped out onion. Lightly rub each onion with olive oil and season with salt and pepper. Place onions in a 9-inch pie dish or small baking dish. Cover with foil and bake for 30 minutes. Meanwhile, melt 2 tablespoons butter in a large skillet over medium heat. Chop ½ cup onion from reserve and add to skillet. Cook until just tender, about 5 minutes. Add garlic and cook for about 45 seconds until fragrant. Stir in ⅔ cup chicken broth and stuffing. Stir until all liquid is absorbed into stuffing. Remove from heat and stir in oregano, parsley and season with salt and pepper. Once onions have baked for 30 minutes, remove from oven and divide stuffing mixture to each onion. Cube remaining butter and place in the bottom of baking dish along with remaining chicken broth. Cover with foil and bake for another 40 minutes, basting occasionally until onions are tender. Uncover, sprinkle with mozzarella and cook for 10 minutes longer until cheese has melted.   VIEW RECIPE SOURCE

STUFFED VIDALIA ONIONS

 

INGREDIENTS

4 Vidalia onions (about ½ pound each)

1 tablespoon olive oil

4 tablespoons butter, divided

1 garlic clove, minced

1 cup chicken broth, divided

2 cups unseasoned stuffing

¼ teaspoon dried oregano

¼ teaspoon dried parsley flakes

¼ cup shredded mozzarella cheese

Salt and pepper

 

INSTRUCTIONS

Preheat oven to 375 degree.

Slice stem off each onion and peel off outer papery layer as well as the top layer of skin to reveal flesh.

Using a spoon, gently scoop out the center of flesh leaving a few of the outer layers.

Reserve some of the scooped out onion.

Lightly rub each onion with olive oil and season with salt and pepper.

Place onions in a 9-inch pie dish or small baking dish. Cover with foil and bake for 30 minutes.

Meanwhile, melt 2 tablespoons butter in a large skillet over medium heat.

Chop ½ cup onion from reserve and add to skillet. Cook until just tender, about 5 minutes.

Add garlic and cook for about 45 seconds until fragrant.

Stir in ⅔ cup chicken broth and stuffing. Stir until all liquid is absorbed into stuffing.

Remove from heat and stir in oregano, parsley and season with salt and pepper.

Once onions have baked for 30 minutes, remove from oven and divide stuffing mixture to each onion.

Cube remaining butter and place in the bottom of baking dish along with remaining chicken broth.

Cover with foil and bake for another 40 minutes, basting occasionally until onions are tender.

Uncover, sprinkle with mozzarella and cook for 10 minutes longer until cheese has melted.

 

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PINK POWER BEET SMOOTHIE   INGREDIENTS 1 large red beet or 2 baby beets 1 cup fresh strawberries ½ banana 1 cup nonfat yogurt (plain or strawberry) 1 Tbsp honey (or more) 1 to 2 cups ice, to liking   INSTRUCTIONS Trim, peel, and chop beets into ½ inch cubes. Drizzle with 1 Tbsp water and place in an aluminum foil pouch. Cook for 50 minutes at 375 degrees F, or until tender (test with a fork). Allow roasted beet to cool. In blender, mix beets, strawberries, banana, yogurt, honey, and ice, adding more ice and honey as needed to reach desired consistency and taste.   VIEW RECIPE SOURCE

PINK POWER BEET SMOOTHIE

 

INGREDIENTS

1 large red beet or 2 baby beets

1 cup fresh strawberries

½ banana

1 cup nonfat yogurt (plain or strawberry)

1 Tbsp honey (or more)

1 to 2 cups ice, to liking

 

INSTRUCTIONS

Trim, peel, and chop beets into ½ inch cubes. Drizzle with 1 Tbsp water and place in an aluminum foil pouch. Cook for 50 minutes at 375 degrees F, or until tender (test with a fork).

Allow roasted beet to cool.

In blender, mix beets, strawberries, banana, yogurt, honey, and ice, adding more ice and honey as needed to reach desired consistency and taste.

 

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VEGAN CARROT SOUP WITH CARAMELIZED ONIONS   INGREDIENTS FOR SOUP 2 large onions, sliced 3 tablespoonsolive oil 2.5 lbs carrots peeled and sliced into coins 1 large yukon gold potato peeled and cut into ½ inch pieces ½ cup celery sliced 16 oz carton vegetable stock- homemade or low sodium variety salt and pepper to taste OPTIONAL GARNISHES Parsley leaves, loosely packed Lemon thyme, leaves removed from stem Olive oil Sea salt Piment d'espelette   INSTRUCTIONS SOUP INSTRUCTIONS Cook onions and olive oil over low heat until well-caramelized and a dark golden brown, stirring infrequently (about 50-60 minutes) Add carrots, potato, and celery and cook for another 10 minutes, tossing well to coat with olive oil and onions. Add vegetable stock, turn heat to medium high, and bring to a rapid boil. Cook until vegetables are very tender almost falling apart- about 20 minutes. Blend with an immersion blender until completely smooth, thinning with just a little bit of stock, water, or milk of your choice if you'd like a thinner soup Season with salt and pepper and serve with herb oil and a sprinkling of piment d'espelette if using. HERB OIL INSTRUCTIONS (Optional) While the soup is cooking, finely chop ¾ cup parsley and 2 sprigs thyme in food processor until very tiny. Add ½ cup olive oil and give it a little whirl. Rest the herb oil at room temperature for at least 20 minutes. When ready to serve, strain through a fine mesh sieve and add one teaspoon of the herbs back to the strained oil and whisk to incorporate.   VIEW RECIPE SOURCE

VEGAN CARROT SOUP WITH CARAMELIZED ONIONS

 

INGREDIENTS

FOR SOUP

2 large onions, sliced

3 tablespoonsolive oil

2.5 lbs carrots peeled and sliced into coins

1 large yukon gold potato peeled and cut into ½ inch pieces

½ cup celery sliced

16 oz carton vegetable stock- homemade or low sodium variety

salt and pepper to taste

OPTIONAL GARNISHES

Parsley leaves, loosely packed

Lemon thyme, leaves removed from stem

Olive oil

Sea salt

Piment d'espelette

 

INSTRUCTIONS

SOUP INSTRUCTIONS

Cook onions and olive oil over low heat until well-caramelized and a dark golden brown, stirring infrequently (about 50-60 minutes)

Add carrots, potato, and celery and cook for another 10 minutes, tossing well to coat with olive oil and onions.

Add vegetable stock, turn heat to medium high, and bring to a rapid boil. Cook until vegetables are very tender almost falling apart- about 20 minutes.

Blend with an immersion blender until completely smooth, thinning with just a little bit of stock, water, or milk of your choice if you'd like a thinner soup

Season with salt and pepper and serve with herb oil and a sprinkling of piment d'espelette if using.

HERB OIL INSTRUCTIONS (Optional)

While the soup is cooking, finely chop ¾ cup parsley and 2 sprigs thyme in food processor until very tiny.

Add ½ cup olive oil and give it a little whirl. Rest the herb oil at room temperature for at least 20 minutes.

When ready to serve, strain through a fine mesh sieve and add one teaspoon of the herbs back to the strained oil and whisk to incorporate.

 

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CLASSIC BLUE CHEESE WEDGE SALAD RECIPE   INGREDIENTS For the Blue Cheese Dressing 1 cup light sour cream ½ cup mayonnaise 3 tablespoons buttermilk 3 teaspoons red wine vinegar ½ teaspoon Worcestershire sauce ¼ teaspoon garlic salt 1 ½ teaspoons freshly ground black pepper 4 ounces blue cheese (reserve a few chunks for garnish) 3 chives, diced (reserve a few for garnish) For the salad 1 head iceberg lettuce, cored 4 strips bacon, cooked, cooled and crumbled 4 medium size tomatoes, cut into wedges   INSTRUCTIONS Add all of the dressing ingredients to a medium bowl and stir well to combine. Refrigerate for at least 30 minutes. Remove any limp outer leaves of the lettuce head and then cut in half, then cut each half into quartered wedges. Place each wedge on a plate, drizzle with the blue cheese dressing, top with a few crumbles of bacon, a sprinkling of chives and reserved blue cheese chunks and add a few wedges of tomato on the side. Give one more sprinkle of freshly ground black pepper and serve.   VIEW RECIPE SOURCE

CLASSIC BLUE CHEESE WEDGE SALAD RECIPE

 

INGREDIENTS

For the Blue Cheese Dressing

1 cup light sour cream

½ cup mayonnaise

3 tablespoons buttermilk

3 teaspoons red wine vinegar

½ teaspoon Worcestershire sauce

¼ teaspoon garlic salt

1 ½ teaspoons freshly ground black pepper

4 ounces blue cheese (reserve a few chunks for garnish)

3 chives, diced (reserve a few for garnish)

For the salad

1 head iceberg lettuce, cored

4 strips bacon, cooked, cooled and crumbled

4 medium size tomatoes, cut into wedges

 

INSTRUCTIONS

Add all of the dressing ingredients to a medium bowl and stir well to combine. Refrigerate for at least 30 minutes.

Remove any limp outer leaves of the lettuce head and then cut in half, then cut each half into quartered wedges. Place each wedge on a plate, drizzle with the blue cheese dressing, top with a few crumbles of bacon, a sprinkling of chives and reserved blue cheese chunks and add a few wedges of tomato on the side. Give one more sprinkle of freshly ground black pepper and serve.

 

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EASY PICKLED RADISHES   INGREDIENTS 1 bunch radishes (about a ½ pound), stem and root ends removed and cut into ⅛ inch slices ½ cup white or apple cider vinegar (5% acidity) ½ cup sugar ¼ cup water 1 teaspoon salt 1 teaspoon mustard seeds ½ teaspoon ground black pepper 1 bay leaf ½ teaspoon dried crushed red pepper (optional)   INSTRUCTIONS Place radishes in a hot, sterilised 1-pint jar. Bring vinegar, sugar, water, salt, spices and bay leaf to a boil in an enameled saucepan Ladle hot pickling liquid over radishes. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Let cool on a wire rack ( about 1 hour). Chill 6 hours before serving. Store in refrigerator up to 4 months.   VIEW RECIPE SOURCE

EASY PICKLED RADISHES

 

INGREDIENTS

1 bunch radishes (about a ½ pound), stem and root ends removed and cut into ⅛ inch slices

½ cup white or apple cider vinegar (5% acidity)

½ cup sugar

¼ cup water

1 teaspoon salt

1 teaspoon mustard seeds

½ teaspoon ground black pepper

1 bay leaf

½ teaspoon dried crushed red pepper (optional)

 

INSTRUCTIONS

Place radishes in a hot, sterilised 1-pint jar. Bring vinegar, sugar, water, salt, spices and bay leaf to a boil in an enameled saucepan

Ladle hot pickling liquid over radishes. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Let cool on a wire rack ( about 1 hour). Chill 6 hours before serving. Store in refrigerator up to 4 months.

 

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SPINACH AND WHITE BEAN SOUP   INGREDIENTS 1 tablespoon olive oil 3 cloves garlic, minced 1 onion, diced 1/2 teaspoon dried thyme 1/2 teaspoon dried basil 4 cups vegetable stock 2 bay leaves 1 cup uncooked orzo pasta 2 cups baby spinach 1 (15-ounce) can cannellini beans, drained and rinsed Juice of 1 lemon 2 tablespoons chopped fresh parsley leaves Kosher salt and freshly ground black pepper, to taste   INSTRUCTIONS Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme and basil until fragrant, about 1 minute. Whisk in vegetable stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo; reduce heat and simmer until orzo is tender, about 10-12 minutes. Stir in spinach and cannellini beans until the spinach has wilted, about 2 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste. Serve immediately.   VIEW RECIPE SOURCE

SPINACH AND WHITE BEAN SOUP

 

INGREDIENTS

1 tablespoon olive oil

3 cloves garlic, minced

1 onion, diced

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

4 cups vegetable stock

2 bay leaves

1 cup uncooked orzo pasta

2 cups baby spinach

1 (15-ounce) can cannellini beans, drained and rinsed

Juice of 1 lemon

2 tablespoons chopped fresh parsley leaves

Kosher salt and freshly ground black pepper, to taste

 

INSTRUCTIONS

Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme and basil until fragrant, about 1 minute.

Whisk in vegetable stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo; reduce heat and simmer until orzo is tender, about 10-12 minutes.

Stir in spinach and cannellini beans until the spinach has wilted, about 2 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste.

Serve immediately.

 

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