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        From Farm to Table to Father’s Day: How To Celebrate Dad with Custom Grilled Veggies

        • June 10, 2020
        • admin
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        Father’s Day is right around the corner and with that comes the possibility of
        grilling in celebration of the special day. Once the grill cover is off you’ll be ready to throw down
        with a meal worthy of a king. Hot dogs, hamburgers, and steaks are definitely on the menu. But what about
        succulent greens? And what if they were readily available in your own backyard? Grilling vegetables is a great
        way to get creative in the kitchen, allowing you to incorporate more health conscious options for dad and the
        rest of the family without sacrificing a morsel of rich, rugged flavor. These steps to achieve gardening
        supremacy will help you turn your vegetables from blase to bursting with flavor. And if you’re wondering how to
        set the scene for your backyard feast, these 5
        Types of Outdoor Furniture
        will inspire your inner creative designer. 

         

        Where to Begin

        Where to Begin

        Summer barbeque season features a staple of crowd pleasing vegetable dishes because
        there’s always a seat at the table for vegetables. So, take off the chair covers, and make
        room for your own homegrown greatness. Onions, zucchini, corn, tomato, and eggplant all have the advantage of
        tasting even better when properly grilled. What about the growing process, you ask? You would be surprised to
        learn that these vegetables are some of the best and easiest to grow in backyard gardens.

         

        • Onion has the coolest soil temperature requirement of all grilling vegetables.
          Once soil temperatures reach just slightly above 50° Fahrenheit, seeds can be planted. Most onions have
          growth that is heavily tied to the amount of sunlight they recieve. Be sure to choose seeds that are
          conducive to the amount of sunlight your area receives. Onions only require a moderate amount of fertilizer,
          preferring light, sandy soil.
        • Zucchini can be planted when soil temperatures reach a happy medium between 65°
          to 85° Fahrenheit. This makes them ideal for those who always find themselves behind schedule or those who
          don’t realize they want grilled vegetables to pair with steaks and burgers until summer is in high
          gear.
        • Corn requires a soil temperature between 65° and 85° Fahrenheit. Successful corn
          is grown when seeds are planted at the higher end of soil temperatures with plenty of
          fertilizer. 
        • Tomatoes, technically a fruit, require a copious amount of fertilizer and grow
          best in well-drained, raised beds with black mulch. 
        • Eggplant requires temperatures up to 75° but no more than 90° Fahrenheit. These
          vegetables do best in well-drained beds with black mulch, requiring a high amount of fertilizer.

         

        Summer Bounty

        When it comes to harvesting grilling vegetables, it’s important to remember just how
        blessed your bounty is. Growing is a great way to provide your family with fresh, homegrown food to enjoy both
        on Father’s Day and for the rest of the summer. But with that comes the difficult responsibility of knowing when
        crops are ready for harvest. Harvesting at the most opportune time can have a big impact on the quality of your
        crop’s yield. 

        • Bigger doesn’t always mean better. Many vegetables are at their peak and
          tenderness when still immature. Use your best judgement in adequately assessing your yield’s harvest.
        • Avoid summer rain. The best gardeners know how important it is for vegetables to
          receive regular water. However, it’s always a good idea to stay out of the garden when it’s raining.
        • Stay on top of harvesting. Frequent harvesting results in a higher quality and
          better tasting yield.
        • Use proper tools. Many vegetables like beans, peas, lettuce, and kale don’t
          require specific harvesting tools. However, for vegetables like zucchini and large-fruited tomatoes, a sharp
          knife, pruning shears, or gardening fork help prevent damage to the plant or the part being
          harvested. 
        • Once harvested, place your vegetables in a basket, trug, or handy garden pan to
          prevent damage. This allows for seamless transition and easy washing.

         

        Barbeque Season

        Barbeque Season

        Your fresh summer produce will taste even better when it meets the grill. Whether you
        need a quick remix on how to readily prep and grill a specific vegetable or you just want to grill a bunch of
        veggies all at once, let this be your magic cook book on the journey that comes with bringing a backyard farm to
        your kitchen table. So, pull off the table covers and serve up
        something truly special to make Dad’s day.

        • The more surface area you give your vegetables for grilling, the more flavor
          you’re going to get. This is the golden rule of grilling veggies. It also makes them easier to move around
          once you get the grill cooking.
        • Prevent sticking by brushing the vegetables with oil after slicing. Make sure to
          clean your grill before placing the vegetables on the heat. There’s no real need to get fancy here, everyday
          olive oil is ideal for both flavor and color.
        • Average cook time depends largely on the size and shape of each vegetable. Keep
          in mind that most grills have hot spots that can be used to your advantage.
        • Serve your finished vegetables with a sprinkle of sea salt, a drizzle of olive
          oil, and a small squeeze of lemon right after they come off the grill. 

         

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