Summer Recipes & Gardening Tips

The Chicago Botanic Garden’s Eliza Fournier joins us on Chicago Tonight at 7:00 pm with tips on how to manage your garden in the heat.

View photos of the Chicago Botanic Garden’s tomatoes below.
All photos courtesy of the Chicago Botanic Garden.

Chicago Botanic Garden's Tomatoes

Click image to view photo gallery

Fournier also taught us how to make a green smoothie and Kale chips with garden-fresh ingredients using the following recipes.

Baked Kale Chips
6 oz kale (6-10 good leaves)
Teaspon Kosher Salt
Tablespoon Olive Oil
Take out Kale Ribs
Rip leaves in to 3 inch pieces
Toss kale leaves with salt and oil mixture
Lay on flat cooking sheet
Cook at 300 degrees for 20 minutes

Green Veggie Fruit Smoothie
One cup of ice
Tablespoon of honey
Add kale and some water and blend

For more recipes, check out the Chicago Botanic Garden’s Green Youth Farm Cookbook or view their Garden Café Recipes.

Check out some of Fournier’s gardening tips:

Pest and Disease Management

You can find other summer gardening tips at PlantCast, the Chicago Botanic Garden’s video podcast, or from their helpful Gardening How-to video blog.

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