Nutrient Solution

The nutrient solution is the most important factor in the success or failure of a hydroponic system. Most fertilizers commonly available in garden centers do not contain all of the 13 elements necessary for plant growth because the growing media usually provides many of them. Hydroponic plants receive nutrients from a different source; so it is necessary to use a fertilizer formulated for hydroponic systems. It is important to follow the dilution rate recommended on the label.

• 1/3 cup red wine vinegar
• 1 tablespoon white sugar
• 1 teaspoon salt
• 2 large cucumbers, peeled, seeded, and cut into 1/2-inch slices
• 3 large tomatoes, seeded and chopped
• 2/3 cup chopped red onion
• 1/2 cup chopped fresh mint
• 2 tablespoons olive oil
• salt and pepper to taste

"WASTE NOT, WANT NOT"

"BUY LOCAL, BUY SEASONAL, BUY FRESH"

SPINACH WITH CITRUS SALAD WITH SWEET AND SPICY PECANS

3 cups fresh spinach, washed and dried, cut into chiffonade (Large strips)

2 green onions, chopped (white and green)

1 orange, sections removed (SAVE THE RINDS AND FREEZE FOR FURTHER USE)

1 Tbsp. butter

½ tsp. sugar

½ tsp pecan halves

2 tsp rosemary fresh or 1 tsp. dried rosemary

¼ tsp cayenne

Salt and pepper to taste

Citrus Dressing, recipe follows:

Place the spinach and green onions in large salad bowl and sprinkle with the halves citrus sections. In a small saucepan over medium heat, add the butter and sugar and stir until the butter is melted. Add the pecans and toss until the pecans begin to brown. Sir in the rosemary and cayenne and stir just a few seconds to release the aroma. Remove from the heat and season with salt and pepper to taste. After tossing salad, sprinkle with the pecans on the salad while still warm. Drizzle the remaining dressing on the warm salad. Drizzle the dressing over salad and serve.

CITRUS DRESSING

1 tsp. Dijon mustard 

2 Tbsp. orange or grapefruit juice or a combination

3 Tbsp. canola or vegetable oil

1 Tbsp. olive oil

Salt and pepper to taste

In a small bowl, add all the ingredients and whisk until emulsified.

ZESTY VEGTABLE SALAD

3 medium carrots

3 medium turnips

½ small head cauliflower, broken into flowerets (1 ½ cups)

1 small green pepper, cut into strips (1/2 cup)

½ cup vinegar

½ cup sugar

1/4 cup salad oil, such as canola oil or vegetable oil

2 tsp. curry powder

Peel and slice carrots and turnips; half turnip slices. In saucepan combine carrots, turnips, cauliflower, green pepper, 2 cups water and 1 tsp. salt. Bring to a boil, reduce heat. Cover and simmer till crisp-tender, about five minutes. Drain and cool vegetables.

In screw-top jar combine vinegar, sugar, oil, curry, 1 tsp. salt and ¼ tsp. pepper. Cover and shake vigorously. Pour vinegar mixture over vegetables, toss lightly. Refrigerate several hours or overnight, stirring vegetable mixture occasionally.

24-HOUR VEGTABLE SALAD

3 cups torn romaine

Salt

Pepper

Sugar

1 ½ cups shredded Swiss cheese (6 ounces)

4 hard boiled eggs, sliced

½ pound bacon, cooked-crisp, drained and crumbled (10 or 11 slices)

3 cups torn leaf lettuce

1 10-ounce package frozen peas thawed (2 cups)

¾ cups mayonnaise or miracle whip

2 Tbsp. sliced green onions with tops

Place romaine lettuce in bottom of a large bowl, sprinkle with salt, pepper and sugar. Top with 1 cup of the cheese. Layer eggs atop cheese, standing some on edge, if desired. Sprinkle generously with salt. Next, layer in order half of the bacon, leaf lettuce and the peas. Spread mayonnaise or salad dressing over top, sealing to edge of bowl. Cover and chill 24 hours or overnight. Garnish with remaining bacon and green onion.

VEGTABLE TEMPURA

Assorted fresh vegetables such as green onion, sweet potatoes, mushrooms, green beans, zucchini squash, carrots, black olives, turnips etc. or whatever you have on hand.

Cooking oil for deep frying

1 cup all-purpose flour

1 slightly beaten egg

2 Tbsp. cooking oil

½ tsp. sugar

Club soda or beer

Condiments for dipping

Wash and dry vegetables well. Slice or cut into strips or pieces, if desired. Using a skillet at least three inches deep, pour in cooking oil to depth of 1½ inches. Heat oil to 365 degrees or TIP if you do not have a thermometer place the round end of a wooden spoon and the bubbles from the oil go away from the spoon tip to the side of the pot, it is ready for deep frying.

 For batter, combine flour, egg, two Tbsp of oil, sugar 1 cup ice water or cold club soda or cold beer. And ½ tsp. salt. Beat just until moistened (a few lumps should remain).

Whisk just till moistened. Use at once. Dip vegetables into batter. Fry in hot oil, several at a time, till light brown; drain on paper towels.

 Grated turnip; 2 equal parts grated turnip and radish, mixed with ½ cup prepared mustard mixed with 3 Tbsp. soy sauce.

 DON'T FORGET TO PICK UP YOUR VARIETY OF SALAD GREENS, PUT WHATEVER YOU LIKE IN YOUR SALAD. CHILL PLATES AND DRESS SALAD AS YOU LIKE. I LIKE A NICE LIGHT VINEGARETTE. IF YOU HAVE GUESTS PASS THE DRESSING AROUND AND THEY CAN DRESS THERE SALADS AS THEY LIKE.

 IF YOU HAVE ANY QUESTIONS REGARDING THESE RECIPES OR LOOKING FOR AN OLD FAMILY FAVORITE, OR IF YOU HAVE A FAMILY FAVORITE YOU WOULD LIKE TO SHARE WITH THE CUSTOMERS, CONTACT ANDREA AT afreebody@verizon.net or TERRIE AT john@hydroharvestfarms.com

RECIPES COURTESY OF ANDREA FREEBODY, APOLLO BEACH, FL