April 13, 2016
  •  By: TFK


We’ve all heard of a little thing called, D.I.Y., but how about G.I.Y.? That’s right, we’re talking about growing it yourself, and that it being the delicious vegetables that you work into your healthy recipes. At True Food Kitchen, we’re strong believers in crafting our dishes with the freshest ingredients, and what better way to practice this belief at home than sourcing your veggies straight from your own garden.

Gardening often seems like a daunting task, but it doesn’t have to be. To make it easier on you, we’ve pulled together a handy list of easy-to-grow vegetables that will make spring gardening a breeze.



Beets: Their brilliant red color gives you a hint to their equally brilliant antioxidant properties.
Tips: Begin growing as early as March and as late as July. As your beets start to grow, thin out the seedlings so that they’re planted about 5cm apart.
Eat ‘em Up: Don’t throw away the tops—the tasty greens are a special bonus and can be tossed in to your favorite salads.

Peas: This nutritional powerhouse is low in fat but high in everything else.
Tips: Given that peas favor cooler weather, it’s best to plant your seeds as early as your planting schedule allows. Peas are a great vegetable to plant for a second harvest when the cooler fall days return.
Eat ‘em Up: Peas have endless beneficial properties—from preventing disease and wrinkles, to helping provide energy and antioxidants.

Radishes: This delicious snack is low in calories and contains vitamin C.
Tips: Not only are radishes extremely easy to grow, but they’re also fast growers! As long as you keep your soil from drying out you can continually plant more seeds and harvest all season long.
Eat ‘em Up: Don’t forget to eat the top, which contains nearly six times as much Vitamin C as the root.

Zucchini: Get ready for dramatic growth and high yields in the garden.
Tips: Zucchini grows extremely well when planted in warm soil with ample moisture. It’s best to hold off until later in the spring when those warmer days start sticking around.
Eat ‘em Up: Believe it or not, zucchini are almost 95% water—so eat your heart out.

Carrots: This versatile veggie is a great snack, a perfect addition to soups, or a delicious ingredient in fresh juice.
Tips: Carrots are another vegetable that can be planted as soon as the soil can be worked. Carrots thrive best when planted in deep, well-drained soil and receive ample sunlight.
Eat ‘em Up: Carrots eaten raw are an excellent source of nutrition, but in this rare case, cooking them may actually help to boost their nutritional content.

Onions: Not only do they add extra flavor to your dish, onions are a great source for healthy nutrients.
Tips: To encourage growth, soak your seedlings in compost tea for about 15 mins before planting. Every so often, simply push back the soil to give them more room to grow.
Eat ‘em Up: When peeling your onions, remove as little of the outermost paper layer as possible since a majority of the flavonoids tend to be most concentrated there.

Green Beans: This resilient vegetable thrives in many different climates and packs a nutritional punch.
Tips: Most bean varieties prefer full sun and well-drained soil. Starting in late spring, you can plant your seeds every few weeks to enjoy an ongoing harvest throughout the summer.
Eat ‘em Up: Packed with plenty of fiber and a variety of vitamins, green beans are a nutritional go-to that works with any diet.

Cucumbers: While not technically a vegetable as it’s often mistaken, this fruit still makes the cut due to its plentiful health benefits and ease of growing!
Tips: Cucumbers grow best when the soil is treated to generous amounts of organic matter. Harvest your cucumbers regularly to help increase overall production.
Eat ‘em Up: In need of hydration? Flushing out toxins? Relief from sunburn? Cucumber can do it all.

Now get out in your garden and get those hands dirty!

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