GROWING made simple

Planting fruits and vegetables in containers makes gardening available to everyone.

Last summer I decided to start a vegetable garden. Having never gardened before, and not having much space, I figured that my first go would be a challenge. Initially, I asked seasoned experts around the office and at church for information, shortcuts, and tips that I could use. I even searched the Internet to find out other great insider secrets. In doing all this, I discovered the wonderful world of container gardening.

inside the box

Growing plants in containers or specially designed structures, such as the EarthBox, often yields an excellent harvest of vegetables. Plus, it is virtually effortless.

Make sure the container you choose is big enough for the types of vegetables you wish to grow. Some containers will need to be elevated to allow proper drainage. However, with the EarthBox, there's no drainage needed, and the plants water themselves as they grow. Furthermore, container gardening increases the mobility of your plants, so if you don't like your peppers on one side of the deck, just move them to the other side.

the proof is in the produce

Container gardening opens up the world of growing to those who have small amounts of space, as well as to those with physical limitations that may restrict their range of movement. (For another idea on accessibility gardening, see page 126.)

Last summer, the plants grown in the EarthBox and in the pots did great on the back deck, yielding plenty of peppers and tomatoes for all. This year, when the gardening bug bites again, I think I'll grab some more containers and try growing lettuce along with my tomatoes and peppers. And maybe I'll try carrots, too, and perhaps some beans. You know, some squash might also be nice... ALLISON BARNES

feta-stuffed tomatoes

MAKES 8 SERVINGS

PREP: 15 MIN., BAKE: 15 MIN.

CUT 4 large tomatoes in half horizontally. Scoop out pulp from each tomato half, leaving shells intact; discard seeds and coarsely chop pulp. Stir together pulp; 4 ounces crumbled feta cheese; ¼ cup fine, dry breadcrumbs; 2 tablespoons chopped green onions; 2 tablespoons chopped fresh parsley; and 2 tablespoons olive oil in a medium bowl. Spoon mixture evenly into tomato shells, and place in a 13- x 9-inch baking dish. Bake at 350° for 15 minutes. Garnish with Italian parsley sprigs, if desired.

KAREN C. GREENLEE

LAWRENCEVILLE, GEORGIA

Per serving: Calories 101 (58% from fat); Fat 6.8g (sat 2.6g, mono 3.2g, poly 0.6g); Protein 3.4g; Carb 7.6g; Fiber 1.3g; Chol 12.7mg; Iron 0.7mg; Sodium 267mg; Calc 79.4mg.

sweet pepper-mango salsa

MAKES ABOUT 3 CUPS

PREP: 15 MIN.

Serve over grilled meats and fish or as an appetizer with toasted pita chips.

STIR together 1 chopped red bell pepper, 1 chopped yellow bell pepper, 1 cup chopped fresh mango, 1 chopped and seeded jalapeño pepper, ¼ cup chopped cilantro, 2 tablespoons fresh orange juice, ½ teaspoon salt, and 1/8 teaspoon ground red pepper. Cover and chill until ready to serve.

Per ½-cuf serving: Calories 36 (7% from fat); Fat 0.3g (sat 0.05g, mono 0.03g, poly 0.11g); Protein 0.77g; Carb 8.7g; Fiber 0.54g; Chol 0mg; Iron 0.32mg; Sodium 196mg; Calc 8.2mg.

Copyright Southern Progress Corporation Jun 2005
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