Vegetables

A fruit and vegetable meeting is planned Thursday, Sept. 23, from 4:30 to 7:30 p.m. at the University of Maryland -- Western Maryland Research and Education Center, 18330 Keedysville Road in Keedysville. The meeting is intended to provide producers the opportunity to get a firsthand look at several of the ongoing projects at the research facility. University of Maryland Extension researchers and specialists Jerry Brust, Bryan Butler, Galen Dively, Kate Everts and Chris Walsh will present the following topics: Maryland pumpkin trials with 20 varieties; apple seedling and NC 140 rootstock trials; Bt sweet corn varieties; mobile high tunnel with strawberry, tomato and raspberry production; and an update on the Brown Marmorated Stink Bug. Sandwiches and refreshments will be provided.

Fall can be the most enjoyable and productive time of year for vegetable gardening. It takes less time and gets more results. First, get your garden ready for planting. Clean up the area, removing dead plants and debris. Compost them if they were healthy; toss them if they weren't. Pull weeds, then turn the soil, working in a few inches of compost. When should you plant? Our first frost is in early November 90 percent of the time, but it can be as late as Thanksgiving. Know your crops' frost tolerance and maturity dates and plant early enough to let them reach maturity before a killing frost.

MARTINSBURG, W.Va. --Tammy Schmidt knows that her 3- and 4-year-old boys "will definitely say yes to the peach pie. " They also would say "yes" to Teddy Grahams, but the Hedgesville mother said she would rather replace that snack with more nutritious food made from locally grown fruits and vegetables. At Orr's Farm Market on Friday morning, Schmidt took advantage of the Women, Infants and Children (WIC) Farmers' Market Nutrition Program. "For us, it means a lot," Schmidt said.

I'm not exactly an outdoor-party animal, but I've been to my share of backyard grilling parties. My friends are an eclectic bunch, so I'm always interested in what's on the fire. I've seen plenty of hot dogs, burgers and bratwursts, even veggie burgers. I've seen ears of corn and the occasional red sweet pepper. But most grilling I've seen is centered on meat. And with the summer grilling season kicking off this weekend, I'm exploring vegetables and side dishes prepared right on the grill or with grilling involved.

Dear Lynne: My wife and I never have the same schedule two weeks in a row, and we work different shifts. This makes it hard for us to cook and have good meals most nights of the week. Where can we find recipes that we can cook en masse, freeze and heat up as needed? We want to be able to have good meals at home, as well as take our own lunches to work to save money and eat better. Thank you so much. My wife always makes fun of me because I'm the one who loves your show, and she wants to go work on her car!

Dear Lynne: My fiancee hates making people uncomfortable, so when she's a guest she doesn't say anything about not eating meat. The thing that really upsets her is a whole cooked animal, so Thanksgivings are tough. This is the turnaround Thanksgiving; it's our first as hosts and cooks, and I want her to be the queen for a change. Could you help me with a no-meat celebration dish that won't feel like a sacrifice to our friends? They love her, too, and say they're cool with no turkey, but if truth be told, I know they're anticipating grim eats.

Students in five Washington County elementary schools are getting an education in more than the required academics. Through the Fresh Fruit and Vegetable Program, they are learning the value of healthy eating, and being exposed to an array of fresh fruits and vegetables. The program began as a pilot program under the Farm Security and Rural Investment Act of 2002, receiving an additional push from the 2004 Child Nutrition and Reauthorization Act. The bulk of the funding comes from the 2008 Farm Bill, with $40 million available nationally this year and growing to $150 million in 2012.

Pretax cost is $2.59 per serving for eight servings. Prices are from Martin's Food Market on Wesel Boulevard in Hagerstown. Prices include the optional herbs. The salt, pepper and flour were not included in the price per serving. Summer vegetable pasta stew 3 tablespoons extra virgin olive oil 1 large onion, diced 1 clove garlic, minced 1 red or green pepper, cut into strips 1 eggplant (about 1 pound), cubed 2 tablespoons flour Salt and pepper, to taste 2 yellow summer squashes, sliced 1 zucchini, cut into thin spears 1 cup ripe or canned tomatoes, diced; reserve juice if using canned tomatoes Sprig of rosemary (optional)

With an abundance of fruits and vegetables available now, it's easy to get your recommended daily servings of fruits and vegetables. Grilling fruits and vegetable will enhance their flavors and add interest to any meal. Grilled fruits and vegetables add color, texture, flavor and nutrition without adding many calories. Grilling enhances the unique flavors of the fruits and vegetables and caramelizes the natural sugars, giving them a more complex flavor. Grilling fruits and vegetables is easy.

Growing interest in health, nutrition, safety and saving money has inspired many people to start vegetable gardens. But many have limited experience, so a review of the basics might be a helpful. Here are my top 10 tips for a successful vegetable garden. 1. Location, location, location. Put your vegetable garden where it can thrive in a level spot with lots of sun -- at least six hours a day. Make sure it's also near a water source and away from the shade and competition of buildings and trees.