In addition to tomatoes, peas and peppers, we’d like to highlight four vegetables that are easy to grow in an organic garden.
The base for most salads, myriad lettuce varieties (right) make versatile sandwich toppings and wrap fillings.
Seeds should be planted between 8 and 16 inches apart. Water in the morning to prevent disease from developing.
Delicious in: Grilled Sweet Gem with Gorgonzola
This green or yellow Italian squash is rich in potassium, folate and manganese, making it a healthful addition to any meal.
Zucchini take about a month to mature. They grow on vines and produce large flowers before bearing fruit.
Delicious in: Fresh Tomato and Zucchini Salad
A beet’s bright purple color tells you it’s chock-full of essential vitamins and minerals.
Freshly roasted beets are a wonderfully rustic side dish or salad ingredient.
Delicious in: Roasted Portobello Mushrooms with Beets and Goat Cheese
A subterranean-growing veggie, carrots require moist soil as they germinate.
As plants mature, they require less water.
Delicious in: Turkish Leeks and Carrots