Food you grow yourself just tastes better. Fresh, in-season, and without the hassle of grocery shopping. Think you can’t garden? Think again. Chef Tim Mackiddie grows his own fresh ingredients to create dishes served in the Tasting Gallery of Jackson-Triggs Estate Winery every day. Here, he gives us his best tips for spring gardening success:
- Plant vegetables that turn over quickly, such as radish and fresh herbs. This will allow you 2-3 plantings per summer.
- Pick root vegetables, like beets, when they are small. Large leaves can be bitter, so using them when they’re young means leaves will be tender and full of flavour.
- Radish, baby greens, beets, and herbs are best planted in the springtime.
- When planting, be sure to allow enough space between vegetables. This allows them to spread their roots and grow properly.
- When cleaning garden-grown vegetables, be sure to wash the dirt toward the leaves. This ensures that small dirt particles don’t get lodged in the small creases in the vegetable’s skin.
- Try not to refrigerate your fresh garden vegetables, as this mutes the flavour. Instead, pick herbs and veggies just before using.
Want some inspiration for some delish fresh food + wine pairings for tonight? Right here.