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 | Gift cards available now at all Sloat Garden Center Locations |  |  |  |
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November is quite the in-between month to be a kitchen gardener. Herbs are still growing (see your local Sloat Garden Center for indoor herb growing ideas), and some hardy greens can be found flourishing, but it's a quiet time in the soil as we put our gardens to bed for the winter. To make the most out of your harvest, we offer a recipe for "What's left in the garden vegetable soup" (see below).
......May your Thanksgiving be peaceful, thankful, abundant, joyful, and delicious.
Also...
- Did you know that twice each month we publish the latest Sloat Garden Center Hot Deals enewsletter that features special offers and HUGE savings?? Sign up to receive this and other fabulous enewsletters here.
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NEW at our Sloat Boulevard (SF) location only! These hand painted ceramic grinders, made in Provence, will add something special to your kitchen. Available in a variety of designs and filled with either pepper corns, salt, or herbs de provence. They are refillable and make great gifts! Available in the following patterns: Lavender, Olive and Poppy.
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What's left in the garden vegetable soup

- 1 TB olive oil
- 1 medium sized onion, diced
- 3-4 cups diced vegetables (whatever you have left in the garden). A combination of: carrots, green beans, kale, peppers, tomatoes, corn, beets, eggplant, leafy greens
- 1 28 oz. can of tomatoes
- 3 cups vegetable or chicken stock
- 2 Tbs fresh herbs from the garden
- salt and pepper
Saute onion in olive oil until soft. Add vegetables (in order of most hard, to most soft) and let gently cook. Add tomatoes, seasoning and stock. Simmer until vegetables are all tender, approximately 25-35 minutes, then add herbs and adjust seasoning as needed. Serve with delicious, crusty bread.
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Put your vegetable garden to bed for the winter
Take this month to focus on putting your vegetable garden to sleep for the winter. Cover the soil with manure/Loam builder, and plant a green cover crop such as Fava bean (also edible), buckwheat or vetch.
Frost & Freeze Protection:
When preparing perennials, vines and shrubs to go through the winter, the primary concern is protection from frost or freezing temperatures. All plants, even deciduous shrubs and trees, will benefit from a fall feeding of 0-10-10 or other fertilizer high in Potassium (which is the last number). Potassium improves a plant's immunity to cold and disease. Mulches are used to protect the crowns of more frost sensitive deciduous perennials such as Hosta, as well as insulate soil from temperature extremes. Mulching roses, hydrangeas, perennial beds is beneficial. It is important that mulches do not encroach on the trunks of trees and larger shrubs. Watering plants, especially container plants, reduces damage from desiccation. In addition to watering, spraying with an anti-transpirant such as Bonide Wilt-Proof or Cloudcover, adds 2 to 3 degrees of extra protection.
Lastly, there is wrapping the plants. This can be done with In-sulate, Harvest Guard, or a burlap tote. Even old bed sheets and newspaper can be called into service. It is important to remove these wraps in the morning. Never use plastic to insulate a plant if it must come in contact with the foliage. Plastic hyper cools and could make frost damage much worse.
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More recipe ideas
Looking for more inspiration from the garden this Thanksgiving? Below are some of our favorite Thanksgiving recipes from years past.

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Sloat Recipe Box
Need more recipe ideas? Check out our recipes from the garden. Have a garden recipe to share?
Send it to sloat@sloatgardens.com. If we pick your recipe we'll mail you a $25 Sloat Garden Center gift card! (Note: Recipes need to include vegetables, fruit or herbs you can grow).
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