8b Garden Zone Fall Vegetable

Introduction

8b Garden Zone Fall Vegetable, also referred to simply as 8b, has its origins in a movement of backyard gardeners that began in 2012. Founded by diverse and passionate green-thumbed individuals, the idea took off quickly throughout the local region. The mission behind 8b is to encourage others to get back to enough basics with their gardening habits and start growing their own fresh vegetables. This grassroots organization tirelessly repurposes vintage pieces into creative garden containers and provides freshly composed soil for anyone interested in learning about sustainable vegetable gardening. To date, 8b has connected hundreds of families within the community by providing plants and materials specifically tailored for optimal fall vegetable growth within our climate conditions.

Climate requirements

The 8b Garden Zone Fall Vegetable can be planted with a variety of other plants and vegetables that flourish in similar conditions in the same zone. This would include collard greens, turnips, spinach, kale, mustard greens, radishes, beets, and many more. These plants all thrive in cooler temperatures and some even benefit from slightly chilly weather. Therefore they will do well when planted together thanks to the climate requirements of the 8b Garden Zone Fall Vegetable. Additionally, some peas or lettuces can also be incorporated into a Fall vegetable patch as these are veggies that appreciate light frost or extended temperatures above freezing. Additionally, cabbage is another vegetable that does well with colder conditions and its root systems help to draw nutrients up from deeper underground for other nearby plants to utilize; hence why it’s often recommended to pair up cabbage with carrots and onions for more efficient yields.

Planting and Care

When it comes to watering your fall vegetable garden, you should water deeply and less frequently instead of short, shallow soaks. Aim to give your vegetables 1-2 inches of water per week, split up into 2-3 waterings. Make sure that after each watering session the soil is evenly moist throughout the entire root zone. Avoid overwatering, as this can lead to root rot and other diseases.

In addition to watering your fall vegetable garden regularly, you should also consider pruning and fertilizing with compost. Pruning your plants will encourage them to grow bushier and produce higher yields of fruit. Apply a thin layer (1/4″) of compost around the base of the plants every 1-2 weeks which will help provide essential nutrients for the plants to thrive.

Benefits

8b Garden Zone Fall Vegetable is an excellent source of many different vitamins, minerals and dietary fiber. The vegetables are very low in calories and are rich in antioxidants, which help to reduce the risk of disease and protect the body from oxidative stress. It has been demonstrated that these vegetables are beneficial for heart health as they contain generous levels of potassium which helps with cholesterol metabolism, lowers blood pressure and reduces the risk of stroke.

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In addition to all these benefits, 8b Garden Zone Fall Vegetable is also an excellent source of folate which helps pregnant women to reduce the risk of birth defects in their children, due to its role in DNA synthesis. Additionally, this vegetable contains a range of different minerals such as calcium which assists with bone development and maintenance; magnesium which promotes muscle relaxation and calms neurotransmitters; phosphorus which helps maintain healthy teeth and gums; iron which facilitates red blood cell development; plus manganese, zinc and copper all playing essential roles in many different bodily processes.

Furthermore, 8b Garden Zone Fall Vegetable boosts immunity due to its content of Vitamin A and C – both key nutrients for immune system function – while they also provide a good dose of Vitamin B6 contributing towards energy metabolism and the production of hormones within the body. Lastly, consuming them regularly provides numerous anti-inflammatory molecules such as Beta Carotene Beta-cryptoxanthin lutein/zeaxanthin to reduce inflammation assisting with joint pain management.

References:
1. Frisch S., et al (2013), ‘Health Benefits Of Potassium’ Harvard Health Publishing. Retrieved from https://www.health.harvard.edu/staying-healthy/health-benefits-of-potassium
2. Zelman K (2018), ‘The Health Benefits Of Folate’ WebMD Accessed from https://www.webmd.com/vitamins/ai/ingredientmono-1017/folate
3 Sherman E., et al (2015) ‘Vitamin C: Immune System Booster’ University of Rochester Medical Centre Accessed from https://www.urmc.rochester.edu/encyclopedia/content.aspx?contenttypeid=19&contentid=VitaminC

Nutritional Information

8b Garden Zone Fall Vegetable is high in a variety of vitamins, minerals, and other ingredients. This vegetable blend is an excellent source of Vitamin A. It provides 722 IU per serving (1 cup), which is roughly 20% of the daily recommended amount. 8b Garden Zone Fall Vegetable also contains ample amounts of dietary fiber and protein. Each 1 cup serving contains 3grams of dietary fiber and 4grams of protein. Additionally, this vegetable blend provides a range of vitamins including Thiamin (0.2 milligrams per serving), Riboflavin (0.2 milligrams per serving), Folate (123 micrograms per serving) and Vitamin C (24.5 milligrams per serving). Other ingredients found in 8b Garden Zone Fall Vegetable include zinc (1 milligram per serving), potassium (298 milligrams per serving), manganese (0.3 milligram per serving) and calcium (49 milligram per serving).

Recipes

Roasted Sweet Potato Salad with Avocado

Ingredients:

-2 sweet potatoes, peeled and cubed
-3 tablespoons olive oil
-Sea salt and freshly ground black pepper to taste
-1 avocado, diced
-1/4 cup parsley, chopped
-2 tablespoons white wine vinegar
-2 garlic cloves, minced
Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the sweet potatoes onto the prepared baking sheet and drizzle with olive oil. Sprinkle with sea salt and freshly ground black pepper. Roast for about 20 minutes or until golden brown and tender.
3. Place the roasted sweet potatoes into a large bowl along with the diced avocado, parsley, white wine vinegar and garlic. Toss everything together until combined. Serve immediately or chill in the refrigerator until ready to eat. Enjoy!

Storage Tips

1. Check for signs of spoilage or mold before storing. If any vegetables appear to be spoiling or have mold, discard them immediately and do not store them.

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2. Wash all vegetables thoroughly with cold water before storing them to remove dirt and debris.
3. Avoid washing vegetables until ready to use to help retain their freshness as long as possible.
4. Store vegetables in covered containers in the refrigerator or in a cool location away from light and extreme temperatures.
5. Keep root vegetables and potatoes separate to avoid cross contamination and premature spoilage.
6. Sort through vegetable storage containers periodically to identify any spoiling produce so that it can be removed quickly before it affects other items in the container/location
7. Repackage large amounts of fall vegetables into smaller containers so that they are easier to manage, resulting in less food waste caused by spoilage over time

Conclusion

One way of using the harvests of 8b Garden Zone Fall Vegetable is to make a hearty homemade soup. Soups are a great way to use up your vegetable harvest and can be combined with leftover meat or seafood in the pantry, prepared with broth and served with crusty bread. Try making a vegetable minestrone soup by sautéing onions, carrots and celery in pot, adding garlic, tomatoes and some beans, then add the 8b Garden Zone Fall Vegetables as desired. A delicious creamy vegetable soup can also be made with any combination of your fall harvest vegetables simply pureed with broth and spices into a smooth consistency.

Another creative idea for using up the fall harvested vegetables from 8b Garden Zone is by roasting them in the oven. Preheat your oven to 425 degrees F (218 C), spread cubed potatoes or butternut squash on a sheet tray lined with parchment paper and top with olive oil, salt, pepper and herbs such as thyme or rosemary if desired. Roasted vegetables make for a delicious side dish served hot or at room temperature as part of an antipasto platter.

If you have some extra time try experimenting ‘pickling’ some of your 8b Garden Zone Fall Vegetables – pickles are delicious eaten alone as they are rich in probiotic bacteria that may promote digestive health. Simply slice them into spears or strips and add them to jars along with white vinegar and other spices like turmeric or coriander before sealing tightly and keeping them in the refrigerator for up to six months!

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