Modern Day Victory Gardens

Today, many of us strive to stretch our dollars to buy fruits and vegetables from the grocery store. One way to incorporate fresh food into our diets is to utilize at-home gardens.

Many of our grandparents took this approach in World War II. It was a time of sacrifice across the United States, but families are quoted saying they were well fed during the war. They turned to “victory gardens” to help serve full meals while living with moderate wages, ration coupons and a smaller selection at the grocery store

For inspiration, below are recipes from my family, made with vegetables produced in our own, modern-day victory garden! VictoryGardens

Oven Roasted Broccoli

  • 1 large bunch broccoli (Substitute with cauliflower or use both vegetables)
  • 1/4 -1/3 cup of olive oil
  • 3 cloves of garlic
  • Sea salt

  1. Preheat oven to 425 degrees.
  2. Cut the broccoli or cauliflower to the florets and discard the main stem.
  3. Place the florets in a large bowl.
  4. Use enough olive oil to lightly coat the florets (I like using a garlic infused olive oil).
  5. Crush or finely dice the garlic and add to the mixture (We grow garlic in our garden and LOVE its fresh taste!).
  6. Sprinkle the sea salt on the mixture or over the vegetables while in the pan. Add to suit your tastes.
  7. Spread the mixture on a lightly greased baking sheet.
  8. Roast in the oven for approximately 15 minutes or until the vegetables have a roasted, brown color.
  9. Serve with grilled steaks or salmon.

Garden Raised Caprese Salad

  • Homegrown cherry tomatoes or sliced larger tomatoes
  • Homegrown basil leaves
    o Basil can be grown in a glass jar half filled with soil and sitting in full sun.
    o Water regularly and cut the basil leaves to use as often as you need.
    o Cut or tear the leaves into smaller pieces to use.
  • Slices or small balls of fresh mozzarella from the local deli
  • Balsamic vinegar, sugar, black pepper

  1. Wash all the homegrown vegetables
  2. In a large bowl, add the tomatoes, basil and mozzarella.
  3. Lightly toss the mixture with a 1/8 cup of balsamic vinegar, 1 teaspoon sugar and ½ teaspoon black pepper.
  4. You can alternately thread cherry tomatoes, basil leaves and mozzarella balls or chunks onto a skewer(?).
  5. Lightly drizzle with the mixture of balsamic vinegar, sugar and black pepper.

No matter the size of your gardening endeavors, you can supplement your meals with refreshing, homegrown dishes!
BridgetteReadel2015Bridgette Readel was born and raised in Wishek, North Dakota. She has an extension degree from North Dakota State University and is married with two adult children. Bridgette has been a sales representative with Dow AgroSciences in North Dakota since 1997. She became a Market Development Specialist in 2013.