The temperature is rising, the skies are clear and blue, and you can literally see the spring green grasses reaching towards the sun. Spring has sprung, and you know what follows that…summer! The growing season is upon us and what better way to enjoy a vernal harvest than with produce grown with your own hands…or at least picked out at your local market or grocery store with expert tips and tricks.

Over the next several weeks we will introduce you to a new vegetable or herb each week in our series called “In the Soup Garden.” Each post will include botanical information, tips for growing your own, how to select the perfect produce, and what to do with it all once its sitting on your counter. We will cover topics ranging from container and window sill gardening to full fledged backyard projects. Take a look at our weekly edible editorial calendar below:

Week 1: Red & Green Bell Peppers, Anaheim Peppers, Jalapenos
Week 2: Spinach
Week 3: Dill
Week 4: Celery, Carrots, Onion
Week 5: Basil, Rosemary, Oregano
Week 6: Tomatoes

This spring and summer will be all about wholesome food, spending time outdoors, having pride for the things you grow, ¬†and learning to eat with all the senses. We can’t wait to share this adventure with you all! Come back soon for the first post of “In the Soup Garden: A Plethora of Peppers!”