What DoesYour Garden Grow?
Vegetables to Plant This Spring
Many of these items will serve you well come the holidays. Even after being picked, squash has a relatively long shelf life. Consider planting some delicata squash — a smaller, oblong variety with skin you can easily digest — and roasting them with some olive oil, crushed red pepper, and salt. One of the best characteristics of fresh, homegrown vegetables is that you don’t need to gussy them up. Their natural flavors are so amazing that you can season and cook them simply. Let the produce and all the hard work you put into growing it be the stars. Of course, if your crops come in massive numbers, you’ll have to figure out a way to preserve them for later use. Green beans and cucumbers make excellent fodder for pickling. Cabbage can be fermented into sauerkraut or kimchi. When all else fails, there’s always the freezer. Get planting now, and you’ll be literally reaping the rewards come fall. You know what they say, “September precipitation brings October degustation.” They do say that, don’t they?
April showers bring May flowers. That is, of course, provided there are seeds for those flowers to grow from. At this point, it’s way too late to start preparing for a spring bloom, but that doesn’t mean there aren’t some items worth planting
right now. If you want to enjoy a bountiful feast of late-summer and fall vegetables this year, now’s the time to get started. In our neck of the woods, early May is an ideal germination time for beans, Brussels sprouts, cabbage, corn, cucumbers, and
squash. You should start the seeds indoors and transition them to the outside around mid-to- late June. The corn, cucumbers, and squash will likely be the first to harvest, sometime around late September, followed by the beans in mid-October and the sprouts and cabbage right around Halloween. Obviously, these are approximate dates. You’ll have to watch the plants to know when they are ready to be picked, prepared, and eaten.
SUCCESS STORIES
“Before physical therapy, I could not lift or hold anything heavy with my right arm. Now my arm strength has improved 98 percent! The whole staff was very helpful. I am very pleased with my results. This place feels like a second home!” On her last day of PT, Alice turned 90 years old! ProPT got her a big box of puzzles, one of her favorite activities, so she can always remember us!
Shrimp Sausage Skewers
Ingredients
Inspired by PaleoLeap.com
Creole Seasoning Ingredients • 2 tablespoons paprika •
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1/2 pound raw shrimp, peeled and deveined 1/2 pound cooked sausage, cut into 1-inch pieces
–Alice Wardner
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1/2 tablespoon garlic powder 1/2 tablespoon onion powder 1/2 tablespoon cayenne or chili powder 1/4 tablespoon dried oregano 1/4 tablespoon dried thyme
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“Before starting therapy, I struggled to do daily
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2 zucchini, cut into 1/2 -inch cubes
activities with the pain in my calf. After months of struggling and being unable to do the things I love like running and biking, I decided I needed help. In just a few short months, I am back to normal and continue to get stronger. I am very thankful for the entire team here for helping me get back to full strength and back on track.” -Zane Abbott
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2 tablespoons extra-virgin olive oil Wooden skewers, soaked in water for 30 minutes
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Directions 1. Heat your grill to medium-high. 2. In a bowl, combine all ingredients for creole seasoning. 3. In a large bowl, combine the shrimp, zucchini pieces, and sausage pieces, and cover them with the olive oil. 4. Add creole seasoning and mix well until all ingredients are covered. 5. Load up skewers with alternating pieces of shrimp, sausage, and zucchini until they’re full. 6. Grill skewers until shrimp are well-cooked (6–8 minutes).
Professional Physical Therapy | 508-528-6100 • 3
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