We heard Chef Justin Pfeilsticker talking about some of the goodies he’s growing in his home garden for fall, so we had to stop by to check things out.
Tomatoes, peppers, beets, carrots, spinach, brussels sprouts kale, corn, and squash are just a few of the things he has growing. There are dozens of kinds of veggies, fruits, and herbs.
Justin sees his garden as an ongoing project. Since we last stopped by in the summer, he’s converted another part of the yard for gardening — it’s now used for a variety of greens. He has plans to convert even more of his backyard to gardening space in 2014. What’s obvious is Justin’s passion for taking care of his produce and using it to the fullest. He uses many parts of plants that are often thrown away, sauteing the leafy part of brussels sprouts and using the leaves of daikon for salads. These little-used ingredients can really add fresh flavors to ordinary dishes.
If you’re thinking about planting something in the next week or two, Justin recommends kale, swiss chard, and root vegetables. The plants need to germinate in 80+ degree temperatures for 4-5 days, so it’s best to keep them inside during that time since it’s already starting to cool down. Don’t forget to try some of the often-forgotten parts of the plants, they might surprise you!
