Homegrown Vegetables add Flavor to Gluten Free Diets
Don’t let going gluten-free get you down. Include some fresh-from-the-garden vegetables to add flavor to your gluten-free meals.
Start by identifying those vegetables you use most and are best suited to your climate. Greens like lettuce, spinach, mustard and kale perform and taste best when grown in cool temperatures. Plus these vegetables are also more tolerant of shade.
Root crops like radishes, beets, and carrots can tolerate half a day of shade, but need well-drained soils for best results. Try growing these in raised beds or containers if your soil is heavy or poorly drained.
Tomatoes, peppers, squash, melons, and any plant that you eat the flowers or fruits require the most sunlight. And most of these prefer warm soil and air to grow, flourish, and produce. Broccoli, cabbage, cauliflower, and Brussels sprouts are the exception. These vegetables have the best flavor when harvested in cooler temperatures. They even tolerate a light frost that can improve their flavor.
A bit more information: And once the harvest begins, try eating them as fresh from the garden as possible. You’ll get the best flavor and nutritional value for all your gardening efforts. And avoid breading and sauces with gluten-containing grains.
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Ebert's Greenhouse Village
Wisconsin State Fair
West Allis, WI
Mequon Nature Preserve