My husband decided late in the Spring to start a garden last year. I told him it would be all him since I kill air ferns (who knew they needed water too, I thought they just needed air!) However, I felt horrible guilty when the garden began to reap a harvest and I had nothing to do with it but make the salads and/or cook the vegetables. They were delicious, it saved on our grocery bill and I know it was loads healthier. This year he decided to start earlier and use the starter seeds pictured above, have you used these?

The reason I ask is that they didn’t come with any instructions of WHEN to start them so they are ready to be planted in the garden when the weather is accommodating. We would appreciate any advice you might have to make our garden prosper this year and when the heck to start these seeds.

I also wanted to share one of my family's favorite recipes for vegetables. Whether you have a garden or purchase your veggies at the grocery store or farmer’s market, this is a healthy, tasty, easy way to serve your veggies on your dinner table.

What You Need For Your Roasted Vegetables:

1.5 cups of baby-cut carrots or carrots cut to that size

1.5 cups fresh whole mushrooms (optional, my daughter doesn’t like them so I only put them in when it’s my husband and I eating)

2 medium onions, cut into 1 inch wedges (this adds lots of flavor)

1 large red bell pepper, cut into 1 inch pieces (adds nice color)

1 med. zucchini, cut in half lengthwise, then cut crosswise into 1 inch pieces

3 baby red potatoes, cut into fourths

1/2 c Italian dressing

Make It:

Heat oven to 450 and generously grease a jelly roll pan (15x10x1 inch pan) with cooking spray. Toss your cut veggies in a large bowl with the dressing and spread in a single layer on the pan. Bake uncovered for 30 minutes until tender crisp, stirring a couple of times.


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