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.
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
Check out some of Fournier’s gardening tips:
Pest and Disease Management
- Prevention: Keep an eye on your plants. Notice wilting, crowding, bugs, etc
- Treatment: A lot of bugs can be removed manually or taken off with a shot of water.
- For more serious disease problems, take a plant or bug sample to Plant Information at the Chicago Botanic Garden or to a University of Illinois Extension office.
- Learn more about plant health and pest management.