July 1st, 2011 by Lynn

Ever wonder what to do with all those small vegetable parts leftover after dinner from your vegetable basket? Or vegetables from your fridge that aren’t suited for eating anymore?

Do you usually throw yours away?

Why not start a compost pile and have some great organic food for your flowers or garden!

They are simple to set up and you add anything natural, but never protein(meat or fish), or grass clippings(this will just grow weeds.).  You can start by throwing in your vegetable scraps from a meal, and add anything that you won’t eat and would usually throw in the trash.  It can be easily stashed on a back porch, backyard and they even make small ones that can sit on a kitchen counter.  This is a great article if you live in an apartment or a small house.

Creative Composting

Most of the farmers that supply their produce for Vegetable Husband use their own natural compost (sometimes with a mixture of manure as well), and the plants seem to love it.  It is an easy and great organic way to care for your plants.

Composting is good fertilizer for plants and by making your own, its great for the environment as well.  Buying and using store bought fertilizer can be damaging to the environment and its so easy to create your own compost, so why not?

I am including a link for a great website that teaches you how to create a simple compost bin in your own home.

Good luck!

Compost Bin

March 24th, 2011 by Margie

I wanted to share this story with everyone once again…in remembrance of my daddy while we are closed.

I always say that life is either a good time or a good story,  and if you are really, really lucky, it’s BOTH!  This Thanksgiving was definitely both, thanks to a good sense of humor that seems to run in my family.

In all my efforts to bring you closer to your growing community and bring myself Read the rest of this entry »

February 23rd, 2011 by Margie

Dear Vegetable Husband Customer,

We are really enjoying the preview of spring in Georgia today.  The crops are starting to pop up too.  This week we have the first harvest Read the rest of this entry »

February 12th, 2011 by Margie

We are currently experiencing difficulties with our subscription form on the website.  If you have recently contacted us for new service through this form, please send a follow-up email to info@vegetablehusband.com and we will promptly reply with more information for you.  We apologize for any delay or inconvenience you may have already experienced.  You are also welcome to call us with any questions at 404.617.9302.  We will let you know as soon as the problem has been resolved.  Thank you!

December 2nd, 2010 by Margie

Chard Recipe: Soba Noodles With Chard and Oranges (vegan)

Our own VH member and driver, Becky Anne Levine Striepe has a beautiful site ( eatdrinkbetter.com) that featured this recipe this week and since we were lucky enough to get Chard yesterday, I thought you might enjoy checking it out.

Soba Noodles with Chard and Oranges

(recipe inspired by Mark Bittman’s ‘Chard with Oranges and Shallots’ fromHow to Cook Everything)

Makes 4 servings.

• 1 pound chard, washed and trimmed
• 3 tablespoons peanut oil
• 4 shallots, thinly sliced
• 4 tablespoons agave nectar
• 2 small oranges, seeded and coarsely chopped with the skin left on
• 4 tablespoons rice wine vinegar
• 12 ounces dried soba noodles
• Sea salt and freshly ground black pepper

1. Cut the stems out of the chard leaves. Chop the leaves into wide ribbons and chop the stems into bite-sized pieces. Keep the leaves and stems separate.

2. Put the oil in a large skillet over medium heat. Add the shallots and sugar and cook for a minute, then stir in the orange pieces and reduce the heat to low. Cook, stirring frequently, until everything is caramelized and the orange skin is almost candied, about 10 minutes. Then stir in the vinegar.

3. Meanwhile, while the orange and shallot mixture is cooking, bring a large pot of water to a boil and salt it. Cook the noodles until tender but not mushy, about 4 minutes. Drain, rinse with cold water, and reserve.

4. Return the heat of the skillet to medium and add the chard stems to the orange and shallot mixture. Cook, stirring occasionally, until the stems soften, about three minutes. Add the chard leaves, cover the skillet, and turn off the heat. Let the chard steam for three minutes, then stir and re-cover the pan for another two to three minutes. Sprinkle with salt and pepper to taste.

5. Toss the soba noodles with the chard mixture. Serve warm.

Image courtesy of looseends via a Creative Commons license.