Tag Archives: Garden Veggie Pizza

April Showers Bring May Flowers

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As April washes away and May begins to bloom, gardeners anticipate the beauty of their landscape. Lawns fill with beautiful flowers. sweet fruits, and nutritious vegetables. This transition is what many planters look forward to each May. Unfortunately I live in an apartment with a limited space for plants, however I try to keep a vase full of flowers in my kitchen.There is something about a bright set of spring flowers that makes any bad day better.

Spring Gardening Tips

1. Examine: Before you plant anything, take a look at your yard. Check for damages that need to be repaired as well as clean up tree branches and limbs cluttering the area.

2. Tools: Make sure you have all garden tools in advance so you are ready to use them when maintaining your lawn.

3. Prepare: Spread a 4-inch layer of compost or well-rotted manure and any amendments over soil, and cultivate it to a depth of 10 to 12 inches with a spading fork.

4. Plant: Choose a cool cloudy day to plant bare-root trees, shrubs, and perennials

5. Fertilize:  Spread high-acid fertilizer and pine-needle mulch around acid-loving shrubs. Begin fertilizing perennials when active growth resumes.

Garden Veggie Pizza Squares

Ingredients

  • 1 (8 ounce) package refrigerated crescent rolls
  • 1 (8 ounce) package cream cheese, softened
  • 1 (1 ounce) package Ranch-style dressing mix
  • 2 carrots, finely chopped
  • 1/2 cup chopped red bell peppers
  • 1/2 cup chopped green bell pepper
  • 1/2 cup fresh broccoli, chopped
  • 1/2 cup chopped green onions

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool.
  3. Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, red bell pepper, broccoli and green onions on top. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve.
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