Autumn's beautiful bounty of culinary crops may commonly yield their harvest in September and October, but there is no need to set aside your gardening gear just yet. Senior garden editor Todd Carr reveals the quickest crops to cultivate for a full fall harvest.
Not all vegetables are destined to be grown as cold-weather crops, but a select several thrive through brisk bouts of ice and snow. Come frost or frigid forecasts, these cold-weather vegetable crops will persevere for a healthy harvest.
The first frost may signify that winter is coming, but don't let plummeting temperatures put the kibosh on your planting plans. Parsley, sage, rosemary, and thyme aren't just lyrics to a Simon & Garfunkel song -- they also happen to be some of the herbs best-suited to a curated indoor environment. Senior garden editor Todd Carr reveals which herbs can thrive indoors, and how to treat them with proper TLC.
The meat can be cooked through step three up to three days in advance. Let it cool in the liquid in the pot, refrigerate, then transfer the pot to a 350 degrees oven and heat through, about 45 minutes, before straining the liquid and serving the dish.
Bright-hued sweet vegetable pickles are a welcome change from typical sandwich toppers. Paper-thin zucchini ribbons are tender-crisp. Be sure to let the brine cool completely before pouring it over the thinly sliced vegetables. If submerged in hot liquid, the zucchini will quickly turn soggy and won't retain its shape or texture during pickling.
You'd never guess from the floral flavor of rose-colored quince jelly that raw quince is quite tart. The jelly is finished with star anise for a hint of licorice, a classic pairing. Serve this with our Chicken-Liver Crostini.