Midsummer is the perfect time to start planting those Fall crops. Here’s a list of the goodies you can get going in your garden!

• Beets 
• Broccoli
• Brussels Sprouts
• Carrots
• Kale
• Peas
• Peppers (early in August)
• Radishes
• Spinach
• Squash
• Turnips

Timing! Get those seeds going about 12 to 14 weeks from your first Fall frost. Start your seeds indoors where germination conditions are better. The important thing is to get the plants growing in time to benefit from the end-of-summer heat.

Solid soil! Fall gardens can provide a great opportunity for making your soil super fertile. Greens like arugula, mustard and turnips have larger leaves which are perfect for shading out weeds. The nutrients they absorb in the Fall go back into the soil as well. You can give your soil an additional punch of micronutrients by adding a bit of compost of aged manure. Happy planting!

Visit our blog for more tasty recipes and gardening tidbits!

Ensuring that your garden gets adequate water is half the battle. Soaker hoses are an inexpensive and flexible alternative to expensive irrigation systems. They are easy to move around as well making it easier to update your watering system as your garden grows. Soaker hoses enable you to get water to your plants where they need it most…at the root. They save time (no moving around sprinklers or hand watering) and they save money by reducing water loss via evaporation. Follow these tips for soaker hose success. 

Chill Time
Before placing your hose around the plants, unroll the hose and let it relax for a bit. This will reduce kinkage which blocks the flow of water.

Flush It Out
Flush your hose when you first install it and a few more times throughout the season. This will help flush out any potential debris. When you disconnect your soaker hose from it’s water source, plug the open end with a cap to prevent soil or insects from getting into it.

Cover It Up
Cover your soaker hose with 2-3 inches of mulch. This will help retain moisture, reduce evaporation, and protect your hose from sun damage.

Visit our blog for more gardening tips!

Did you know that Chow Chow has been enjoyed in the South for over 200 years? Commonly used as a topping on pinto beans, this relish has gained popularity as a tasty condiment for hot dogs, burgers, and pork chops. Some believe the relish was brought over by Chinese laborers while others claim it originated in France due to the word “reles” which is Old French for “something remaining” (Chow Chow is made from end of season vegetables). Regardless of its origin, Chow Chow continues to be a delicious supper component. Here’s a tasty recipe you can try at home!

What you’ll need:

• 5 cups chopped green tomatoes
• 5 cups chopped cabbage
• 1 ½ cups finely chopped yellow or sweet onion (depends on the flavor you’re going for)
• 2 cups chopped green or red bell pepper
• ⅓ cup kosher salt
• 2 ½ cup cider vinegar
• 1 cup brown sugar
• 1 tbsp yellow mustard seeds
• 2 cloves of garlic, minced
• 1 tsp celery seed
• ½ tsp red pepper flakes

To make:

Combine the chopped veggies in a large kettle or bowl (do NOT use bowls made of aluminum, cast iron, or copper due as they are all reactive materials). Add the salt and mix thoroughly. Cover and refrigerate for at least 4 hours. 

Next, drain the veggies and rinse thoroughly. In a large nonreactive pot, bring vinegar, sugar, seeds, and spices to a boil. Reduce heat to medium low and simmer for 5 minutes. Add the drained veggies to the pot and bring the mixture back to a boil. Reduce heat to medium low and simmer for 10 minutes. 

With a slotted spoon, pack the veggies into glass jars. Cover veggies with the pickling liquid leaving ¼ quarter of space from the top of the jar. With a damp cloth, wipe the rims of the jars and place the flat lids on them and them screw on the rings tightly. Put the filled jars in a canner and add more water as needed to be at least 1 inch above the jars. Bring to a full boil. Cover and continue boiling for 10 minutes. Remove the jars of relish and allow them to cool completely. 

Visit our blog for more tasty recipes and gardening tidbits!

This is the perfect time of year for a refreshing bowl of tasty gazpacho! It might be a little too early for your tomatoes, but you can practice with some produce from the farmer’s market and have your recipe mastered by the time your little red orbs of goodness are ready to pick!

What you’ll need:

• 2 lbs of ripe Roma tomatoes
• 1 cucumber, peeled and seeded
• 1 green bell pepper
• 1 red bell pepper
• half of a red onion, peeled
• 2 garlic cloves
• 2 tbsp of sherry vinegar
• 3 tbsp of olive oil
• 1 tsp of ground cumin
• salt and pepper to taste

To make:

Put all of the ingredients in a food processor and pulse for 30 seconds. Transfer your mixture to sealed container and chill in the fridge for a minimum of 3 hours. For a more robust flavor, let your soup chill overnight. When you serve your yummy gazpacho, you can top it with things like croutons, sour cream, or just a light drizzle of olive oil. Enjoy!

Visit our blog for more tasty recipes and gardening tidbits!