As the weather warms up and spring is in full swing, it’s the perfect time to think about gardening. Whether you are a master gardener or a beginner, gardening can be for everyone. April is Garden Month, so let’s get growing!
Build a Garden That Suits Your Needs
Home gardens come in all shapes and sizes. They can be as small or as large as your space allows. However, make sure your garden gets a good amount of sun during the day. While some veggies will grow in the shade, sunlight is an important factor in a successful garden.
If you do not have space outside, consider a smaller option such as windowsill herbs. Basil, cilantro, and parsley are excellent options that will add flavor to a variety of meals.
You can also try a container garden. Cherry tomatoes and lettuces grow well in pots.
In the Midwest, easy-to-grow veggies include cucumbers, carrots, and summer squash. Broccoli, peppers, and tomatoes are also great garden veggies. If you’re not sure where to start, ask your local gardening expert for additional options, tips, and tricks.
Supplement Your Homegrown Crops with Our Fruits and Vegetables
Veggies and herbs not only add flavor, but also texture and lots of nutrients. From vitamins and minerals to fiber and phytonutrients, garden veggies will help you get the nutrients you need.
If you do not have the space, time, or desire to garden, no worries— we can help! Our stores stock the freshest fruits and vegetables, including locally-grown favorites. Shop our store for an excellent selection of produce items now and all year round.
Celebrate Garden Month with Our Roasted Veggie Lasagna
Start garden season with this Roasted Veggie Lasagna! This week, we have Earthbound Farms five-ounce greens mixes on sale, two for $5. You can use many of these popular mixes instead of spinach in this recipe.
Roasted Veggie Lasagna
Source: Grimmway Farms
- 1 red pepper, finely diced
- 1 leek, the white part and light green part, washed and diced
- 6 oz. Grimmway Farms Carrots
- 1 cup diced red onion
- 2 Tbsp. olive oil, divided
- 5 oz. fresh spinach or greens of choice
- 1 (25-oz.) bag Our Family frozen cheese ravioli
- 3 cups Our Family pasta sauce
- 8 oz. Our Family mozzarella cheese, grated
- Salt and pepper, to taste
- Preheat oven to 350 degrees. Place diced pepper, leek, carrots and red onion on a sheet pan and drizzle with 1 Tbsp. olive oil, salt and pepper. Bake for 25 minutes.
- Meanwhile, add the other tablespoon of olive oil to a skillet and heat over medium-high. Add the spinach to the skillet and toss until slightly wilted, about 3 minutes. Remove from heat and set aside.
- After the vegetables have roasted, turn the oven up to 400 degrees and begin to assemble the lasagna.
- In an 8”x 8” baking pan or casserole dish, layer sauce, the frozen raviolis, half of the spinach, a quarter of the roasted vegetables and a quarter of the cheese. Continue layering the sauce, ravioli, vegetables, and cheese three more times, ending with cheese on top.
- Bake at 400 degrees for 30 minutes until the sides begin to bubble. Serve like you would lasagna.
Whether you have a green thumb and garden or purchase all of your veggies at the supermarket, remember to fill half of your plate with fruits and veggies for the best nutrition.
"This medical and/or nutritional information is not intended to be a substitute for individual advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition."
Stephanie Edson - Regional Wellness Specialist
Stephanie is an award-winning registered dietitian who believes in empowering every individual to make nutritious food choices to support a healthy lifestyle. She believes in the power of food as medicine and loves sharing about nutrition with others.