This winter I was sponsored by Troy-Bilt.
I grew many different winter vegetables like cabbage, broccoli, carrots, radishes, and many types of leafy greens. Not to mention my perennial herbs.
This chipper-shredder from Troy-Bilt was able to make an insulated leaf blanket for my veggies to help them to survive the single-digit weather.
I also added those shredded leaves to beds that were done for the season. These leaves will break down and create a compost for the soil.
Because of these leaves insulating my vegetables, I harvested throughout December and January. I’ve been able to get fresh lettuce into the end of January for the first time ever!
Even though I do enjoy gardening in winter, I am really looking forward to warmer times.
I decided to use my winter vegetables to make summer-inspired meals to help me get through the frigid temperatures. I did this for two different dinners.
For the first dinner, I had herbed chicken, arugula pesto, a garden salad, and a (purple) carrot cake.
**All recipes are at the end**
The second dinner needed some help from my preserves but consisted of roasted radishes, stuffed peppers, coleslaw, and raspberry pie.
This winter was so much more productive than any other winter I’ve ever had. The shredded leaves truly made a difference and because of that, I am incredibly thankful to Troy-Bilt.
Raspberry Pie:
6 cups of frozen raspberries (3 of those cups were black raspberries)
1 tbsp of lemon juice
1 cup of granulate sugar
1/2 cup of corn starch
Stir until coated
Cook on medium for about 10 minutes or until jam-like consistency
Add to pie crust
Bake at 350 degrees for 35 minutes
Carrot Cake:
Mix:
1.5 cups of brown sugar
1/2 cup of granulated sugar
1 cup of vegetable oil
3/4 cup of applesauce
1 tsp of vanilla
4 eggs
In a separate bowl mix:
2.5 cups of flour
2 tsp of baking powder
1/2 tsp of salt
2 tsp of cinnamon
1 tsp of ground ginger
1/4 tsp of nutmeg
1/4 tsp of ground cloves
Add wet ingredients with dry
Add in 2 cups of grated carrot
Add mix to 2 round cake pans that have been lined and greased
Bake at 350 degrees for 35 minutes
For the icing:
16 ounces of cream cheese
1/2 cup of softened butter
4 cups of confectioners sugar
2 tsp of vanilla
Whisk until smooth
**DISCLAIMER** I do not measure any of the ingredients in the next four recipes
Coleslaw:
About 2 cups of shredded cabbage
2 medium carrots shredded
1/4 cup of Mayonaise
Add to taste:
Dijon Mustard, Salt and Pepper, Relish, Sugar, Apple Cider Vinegar
Mix and chill before serving
Roasted Radishes:
Quartered radishes (however many you want)
Drizzle with olive oil
Add to taste:
Onion powder, Garlic powder, Salt and Pepper
Mix and roast in baking pan at 350 degrees for about 20 minutes
Arugula Pesto:
In Blender add:
Arugula, Toasted almonds, parmesan cheese, garlic, and olive oil
Herbed Chicken:
In a pan, add minced garlic and olive oil
Add chopped thyme, rosemary, and parsley to the pan
Sear butterflied chicken and cook for 5-7 minutes on both sides