Last year was my first attempt at a garden. Though we harvested some yummy healthy treats, I have a better idea this year what to plant and what not to plant. I have made my list in consideration of what we eat, our zone 5 region and which vegetables are more expensive when buying from the store.
Got Tomatoes?
- Cherry Tomatoes, these are expensive from the store (especially organic).
- Regular Tomatoes, for making raw, fermented salsa
- Cabbage, for making Kimchi with, our natural enzyme supplement.
- Sweet Squash, yummy winter snack when baked and eaten with butter!
- Pumpkin, pumpkin pie all winter long!!
- Cucumbers, Little One’s favorite food
- Beans, another of Little One’s favorites.
- Shell Peas, yummy to nibble on
- Asparagus
- Sage, Oregano, Basil and Cilantro
I would have liked to have garlic this year but since I got a late start, I’ll have to wait to plant the bulbs this fall. We already have several mature apple trees and two cherry trees, but depending on how long we live here I’d like to plant raspberry and blueberry bushes. Do pomegranates grow in Montana? I wish!!
When making fermented cabbage, do you use purple or green cabbage? And can you buy the whey at the store? Is it powdered or liquid?
I’ve used both purple and green cabbage but have recently learned that Napa Cabbages (the long kind) work better than the round cabbage we Americans use for cole-slaw. Well I’ve heard you can buy powdered whey from some natural food stores but I just use the whey that rises to the top of yogurt. You can use store bought yogurt and after taking the first scoop out, wait a day and you’ll notice the yellowish liquid rise to the top…this is whey! Once you have a good tasting jar of fermented veggies use some of its liquid for your next batch instead of using whey.