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Dee ’ s News
Vo l ume 4 I ssue 3
Recipes for Spring Vegetables
Organic Pesticides to Make for Your Garden
The best way to make natural pesticides
is to use natural products that you have
around your house. Garden pests are
repelled or killed by a surprising number
of safe and natural products. Let’s take a
look at a few natural insect repellent
recipes.
Organic Garden Pest Control Recipe #1
1
head of garlic
1
tablespoon dish soap (note: do not use a dish soap that con-
tains bleach)
2
tablespoons mineral or vegetable oil
2
cups water
Peel the garlic cloves and puree the cloves along with the oil
and water. Allow to sit over night and then strain the mixture.
Add the soap and mix toughly. Pour into a spray bottle and
use on pest infected plants.
Organic Garden Pest Control Recipe #2
1
tablespoon vegetable oil
2
tablespoons baking soda
1
teaspoon dish soap or Murphy Oil (note: do not use a dish
soap that contains bleach)
2
quart of water
Combine ingredients and pour into a spray bottle. Use this
organic bug spray for plants on your affected plants.
Organic Garden Pest Control Recipe #3
1/2
cup chopped hot peppers (the hotter the better)
2
cups water
2
tablespoons dish soap (note: do not use a dish soap that
contains bleach)
Puree peppers and water. Let sit overnight. Strain carefully
(
this will burn your skin) and mix in dish soap. Pour into a
spray bottle and spray this organic bug spray for plants on
your buggy plants.
BEFORE USING ANY HOMEMADE MIX: It should be
noted that anytime you use a home mix, you should always
test it out on a small portion of the plant first to make sure
that it will not harm the plant. Also, avoid using any bleach-
based soaps or detergents on plants since this can be harmful
to them. In addition, it is important that a home mixture nev-
er be applied to any plant on a hot or brightly sunny day, as
this will quickly lead to burning of the plant and its ultimate
demise.
To read more:
l-home-pesticides-organic-garden-pest-control.htm
Snow Peas with Toasted Almonds
Ingredients:
1
tablespoon unsalted butter
1/4
cup sliced almonds
1/2
pound snow peas, trimmed
2
teaspoons minced shallot
1
teaspoon fresh lemon juice
Melt butter in medium skillet over medium heat. Add al-
monds and cook until golden and fragrant and butter begins
to brown, stirring frequently, about 11/2 minutes. Add snow
peas and shallot; sauté until snow peas are crisp-tender, 1 1/2
to 2 minutes. Remove skillet from heat; add lemon juice. Sea-
son to taste with salt and serve.
Roasted Spring Vegetables
Ingredients:
1
lb. spring vegetables (such as car-
rots, asparagus, radishes, spring on-
ions, or sugar snap peas), trimmed
or peeled if needed, cut into same-
size pieces
4
unpeeled garlic cloves
2
tablespoons olive oil
Salt and pepper to taste
Preheat oven to 450°F. Combine vegetables, garlic, and oil in
a large bowl. Season with salt and pepper; toss to coat. Spread
out in a single layer on a rimmed baking sheet. Roast, stirring
halfway through, until tender, golden brown, and charred in
spots, about 20 minutes. Serve warm or at room temperature.
Spring Veggie Bagel Sandwich
Makes 1 sandwich:
1/4
cup cream cheese
1/4
teaspoon fresh lime juice
1/4
teaspoon balsamic vinaigrette
salt and ground black pepper to taste
1
bagel, sliced in half
3
radishes, thinly sliced
1/4
cup arugula
Mix cream cheese, lime juice, balsamic vinaigrette, salt, and
pepper in a bowl. Spread the mixture evenly over one of the
bagel halves. Arrange the radish slices, arugula, and tomato
on top of the cream cheese. Sandwich with the remaining
bagel half.
