The gardening icon’s greenhouse proves a bit of planning can lead to fresh food year-long.
Stewart recently shared some snapshots from inside her winter greenhouse onher blog.
The garden photos showcased plants at all stages, from sprouting seedlings to fully grown crops.
Credit:The Spruce / Alandra Chavarria
Feel free to steal some of her ideasshe’s the perfect person to take inspiration from.
Arugula
First up wasflourishing arugula.
Arugula leaves, also known as rocket or roquette, are tender and bite-sized with a tangy flavor.
Once harvested, add your leaves to a lightpasta saladwith a savory red wine vinaigrette.
Cilantro
Stewart also showed off a youngbed of cilantro.
Everyone here at the farm loves the cilantro, but some dont.
Do you know some even say it tastes like soap?
Among those who strongly dislike cilantrothe late Chef Julia Child.
Carrot Plant
Next was a petitecarrot plantthe team planted from seed earlier in January.
Stewart said her gardeners keep track of what varieties grow well so they can decide what to use again.
Since carrots need specific soil requirements, paying careful attention to how your plant is sprouting is crucial.
Plant the carrot seed in deep, loose soil free of rocks with a slightly acidic pH.
Swiss Chard
Thevibrant Swiss chardwas thriving and ready to be harvested.
If you’re still developing your gardening skills, Swiss chard is recommended for you.
Both spinaches can be used the same way, though, and Stewart adds it to her green juice.
Gardeners use thyme for cooking and aesthetic purposes.
Broccoli
Ryan and Josh also plantednew broccoliplants.
Stewart said that broccoli does especially well in her Northeastern greenhouse.
Italian Parsley
Lastly, the crew plantedsome parsley.
It’s recommended to soften the seed coat by soaking them in water overnight.
