45ozblack beans (canned)— drain and rinse thoroughly
11ozMexicorn (canned)— frozen or fresh cooked corn can be substituted
20 ozRotel
2tomatoes, preferably Roma— diced into small pieces
2bunchesgreen onions— diced into small pieces
1hot pepper (jalapeno, serrano, anaheim chili)— optional to your taste, diced into small pieces
2 tbspfreshly squeezed lime juice
1/4tspcumin
1 bunchcilantro— optional, rinsed, drained, chopped for garnish
Instructions
Mix everything but cilantro together and let sit overnight. Garnish with cilantro (if desired) and serve with tortilla chips or whole grain crackers. Also good as a topping for hot dogs or tacos.
Notes
You’ll want to make a double batch because this goes fast!
Watering the garden seems like it should be pretty straightforward. If the soil looks dry, you should water, right? It’s not that simple and infrequent or inconsistent watering stresses your plants and can even damage your harvest. Rainfall is always our first choice for watering (which makes rain barrels a must-have) but at some point you may need water from an external source. This article will explain best watering practices and share tips on how to conserve water while nourishing your plants.
When to Water Your Garden.
Begin with an eye towards the weather – if you’ve had good soaking rains (1” or more) then you don’t need to water; if the weather’s been hot and windy, then you probably should water. Soil attributes also determine when to water: sandy, fast-draining soils need more frequent watering; heavier, water-retaining clay soils can go a little longer in between watering. The soil’s top appearance doesn’t always show the need for water – remember that plants’ roots go deep down and that’s where the moisture level is important. Poke into the soil with your finger or a measuring stick – if it’s dry below 1/2”, then it’s time to water.
TIP: If possible, avoid watering in the late evening or at night – the plant leaves will sit all night with moisture on them which can lead to diseases and mold growth.
Give Your Plants the Best Water.
Chemically-treated or softened water is not ideal for your plants. If you are using city water, filter your water by attaching an inline water filter between your outside faucet and hose. Designed for use in RVs and boats, these inexpensive filters will last all summer and will filter out most of the chemicals that municipalities use to treat water. These can be bought online or at your local sporting goods store.
Soaker Hoses are a Must-Have.
Drip irrigation (aka soaker hoses) make your watering life so much easier and it’s better for your plants. Within less than an hour, you can arrange soaker hoses throughout your garden beds and they will stay in place all summer (make sure you to secure with landscaping pins). Once in place, follow the timing directions on the instructions that come with your hose. This method of water keeps soil from splashing on the leaves, protects the soil from eroding around the base of the plant, and does a much better job at getting water deep into the soil. The one caveat with soaker hoses is you will not be able to deliver water-dissolved fertilizer to the plants — create a reminder schedule so you’ll remember to add this step with manual watering every couple of weeks.
Where to Water Veggie Plants.
So much of the “how” depends on what you’re watering. Grass requires a broad sprinkler approach; trees and bushes require a soaking that reaches the root perimeter; and garden veggies and flowers require consistent watering. Research what you’re watering first but in general try to avoid splashing water on the plants’ leaves and focus on the base of the plant. Use mulch around plants, too, to help retain moisture longer. Aim for consistent moisture at that ½” depth and don’t just automatically water every day. Remember, too, that containers will dry out much more quickly than garden beds.
How to Measure Water Amounts.
It’s easy to calculate how much water you’re giving each plant. Start with a five-gallon bucket; put in your hose or hold your sprayer open into the bucket; and time how long it takes to fill the bucket. If it takes five minutes, you’ll know you’re watering at one gallon per minute.
Companion planting is a great way to maximize garden space and promote natural, healthy growth of your vegetables. When planted strategically together, plants will protect each other from pests and insects; nurture the soils; enhance the flavor; and even provide a support structure and shelter from wind or sun.
Using herbs as your companion plants also brings the added bonuses of a ready supply of fresh herbs that also look beautiful in your garden. Many of these herbs on this list also attract pollinators which benefits every plant, tree, and bush growing in your yard. And some (basil, mint, thyme, and lavender) naturally repel mosquitoes! Table is included at the end of this blog post. (Brassicas include: Cabbage, Broccoli, Cauliflower, Kohlrabi, Brussels Sprouts.)
Basil + Tomatoes or Peppers: Basil repels repel whiteflies, mosquitoes, spider mites, and aphids and improve the flavor of the fruit. Avoid planting near chamomile or mint.
Lavender + Brassicas and Fruit Trees: Lavender will repel cabbage moths and codling moths that are drawn to apple trees.
Mint + Peas: Deters white cabbage moths, aphids, and flea beetles. Do not plant near parsley and beware because Mint is a vigorous spreader.
Nasturtiums + Cucumbers: Nasturtiums are edible and also attract aphids, cucumber beetles, and squash bugs.
Oregano + Almost Anything: Oregano is a great garden buddy for most plants that are affected by insects like aphids.
Rosemary + Brassicas, Collards, Beans, or Carrots: Repels mosquitoes, cabbage moths, Japanese beetles, and carrot flies.
Sage + Brassicas: Sage repels cabbage moths, cabbage worms, and black flea beetles. Avoid planting with fennel or cucumbers.
Sweet Marjoram + Brassicas or Asparagus: Marjoram is good at repelling cabbage moths and fit well between rows for good coverage.
Tarragon + Eggplant: Tarragon pairs well with most plants but provides the best partner with eggplant. Do not plant with parsley or dill.
Thyme + Brassicas and Strawberries: Deters cabbageworm, whiteflies, and cabbage maggots.
Stevia is an annual herb that, when dried and ground into powder, can be used as a natural sugar replacement. This compact plant is easy to grow and has lovely green foliage that pairs well in container with other herbs and flowering annuals. This article will explain how to grow Stevia, harvest it, and preserve for use in your kitchen.
In its natural habitat, Stevia is a sub-tropical plant and can only be grown as a tender annual in most US Zones. The plant prefers warm temperatures and does best in full sun or partial shade, with at least six hours of direct sunlight per day but will benefit from mid-day shade to prevent leaves from wilting and drying out.
Stevia needs loamy, organic soil with good drainage and consistent watering but will not do well in overly-wet soils. This plant also benefits from regular fertilizing with a 10-10-10 plant food.
Space each plant at least 10” apart if planting in ground, they can be planted closer together in containers. When planting, make sure to dig a hole that is twice the size of the root ball to give the plants enough room to grow. Add compost to the bottom of the hole before planting and water thoroughly.
Stevia is generally resistant to pests and diseases, but like any plant, it can be affected by a few common problems. Aphids and whiteflies are the most common. To prevent these pests, use insecticidal soap or neem oil.
Stevia can be planted with a variety of other herbs and vegetables, including basil, mint, tomatoes, and peppers. These plants can help to deter pests and improve soil fertility. However, avoid planting stevia with plants that require heavy fertilization, such as corn or cabbage, as they can compete for nutrients and water.
How to HarvestStevia
This plant will flower in early autumn with crisp, white blossoms which can be picked for a pretty bouquet. To promote leaf growth, though, blossoms should be snipped when buds first emerge. If flowers are allowed to mature, the plant’s leaves will take on a bitter flavor.
Stevia leaves can be picked throughout the season but leaves will be at peak sweetness in late summer and early fall. For single use, or to encourage bushier growth, pick a few leaves but leave at least 2/3 of the plant intact. If you’re planning to dry leaves, pick all of the plant’s leaves at once in early autumn. Harvest leaves in the morning to ensure peak sugar content. This plant can also be grown indoors in a sunny window but requires a large pot for root growth.
How to Use and Preserve Stevia Leaves
Freshly picked leaves can be used to sweeten hot beverages, just snip a few leaves and steep for a few minutes in hot water, tea, or coffee. Leaves can also be frozen and used in the same way throughout the year. The leaf itself can have a licorice-like aftertaste but once ground, the taste is similar to white sugar.
To use in baking and cooking, the leaves must be dried and ground into a powder. To dry leaves, use a dehydrator. Once complete dry and cool, run through a small food processor or use a mortar and pestle to crush into a finely ground powder. Store in an airtight container. Stevia powder is much sweeter (by volume) than refined white sugar! Experiment with your recipes to get the right sweetness, typically 2 tablespoons of ground stevia is equal to one cup of white sugar.
A must-have for Mexican cooking, Tomatillos are one of the most versatile plants you can grow in your garden. They are a member of the nightshade family and grow just like regular tomatoes. Unlike classic tomatoes, the fruit is typically smaller, stays green, and grows inside a thin, papery husk that turns brown when ready to harvest.
The tomatillo plant is a profuse producer and will put out hundreds of tangy, tart, citrusy-flavored fruits. Tomatillos are both low in calories and high in nutrients like vitamin C, vitamin K, and potassium and a good source of fiber and niacin.
Tomatillo Plant Care
Like tomatoes, tomatillos can be planted deep and, in fact, the plant itself will be stronger and more productive if you plant the majority of the stem underground. Just leave the top section of leaves above ground. Plant each plant 2’ apart but you must plant at least two plants together – tomatillos are not self-pollinating.
They prefer full sun at least six hours per day and grow best in well-drained, loamy, and slightly acidic soil. Plant after all danger of frost and protect in the fall from extra chilly nights. Keep consistently well-watered and avoid splashing water on leaves.
Plants will benefit from staking or caging as they can become quite heavy with fruit. With care, tomatillos can be trained to grow up a trellis. They can be planted in a container with good drainage (one per plant per pot). To encourage bushier growth, snip off the tips of branches with a clean garden shears.
Tomatillo Harvesting Guide
Tomatillos are ready to harvest around 60 days after planting the seedling. The more you pick, the more they will produce! Fruit is ready to pick when the fruit feels firm and the husks are papery and dry. Simply twist the fruit off the vine and remove the husk before cooking (just rub gently with your fingertips and it will fall right off). Most tomatillo plants are indeterminate which means they will continue producing fruit all season until the first hard freeze.
Like tomatoes, they do not need to be refrigerated and, if stored in a cool, dark place (with the husks on) will keep for up to two weeks. They can be eaten fresh as a salad or taco topping; frozen (after blanching) or canned; roasted or grilled; added to soups and stews; or cooked into salsa verde or enchilada sauce.
Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, salt, and spices. Set aside.
In a large bowl, beat butter, syrup, and sugar together until light and fluffy. Stir in egg and vanilla.
Gradually add flour mixture to the butter mixture until just combined. Do not overmix.
Stir in the grated carrots, raisins, and pecans (if using).
Drop by rounded tablespoonfuls onto prepared baking sheet, leaving about 2 inches of space between each cookie.
Bake for 12-14 minutes, or until lightly golden brown around the edges.
Allow cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. If desired, frost with cream cheese frosting.
Maintaining a compost pile in cold winter climates can be challenging! With a little extra care and attention, you can keep your compost pile healthy and active even when temps dip below freezing. This article will explain the top five things you should do to maintain – and even grow – your compost pile during winter months.
Let’s first start with a refresher on how composting works. Composting is the process of breaking down organic matter (like food scraps and yard waste) into a rich, soil-like substance called compost. This compost can then be used to nourish and enrich your garden soil.
A healthy compost pile is home to microorganisms and bugs that are constantly working to break down whatever you put in. These hard workers need a warm environment in order to thrive. If your compost pile gets too cold, these microorganisms will slow down or even stop working altogether.
Of course, you can just put your compost pile to sleep for winter and it will come back to life as soon as Spring arrives. But that’s no fun and definitely wasteful because you’ll have no where to deposit your kitchen scraps. With a little care, you can keep your compost pile going all winter and it’s mostly about keeping it warm
Winter Compost Task #1: Insulate Your Compost Bin
Because your compost pile will generate a little heat, you can help it along by trapping that heat inside the bin. First wrap your pile with a thick blanket and then pile straw, leaves, and even snow up around the edges and the top.
Winter Compost Task #2: Keep it Moving
The more you aerate and add new greens (kitchen fruit and veggie scraps and coffee grounds) and browns (egg shells, dried leaves, or wood shavings), the more active your pile will be. Now is also a good time to mix in manure. This activity will actually generate its own heat.
Winter/Spring Compost Task #2: Soak up the Sun
Take a look at your compost pile during the height of the winter sun. Is it getting as much sunlight as it could? Do you need to move it so you’ll get better heat? Make sure your bin is also a dark color so it will absorb as much sun as possible.
On extra deep-cold winter days, your compost pile may start to freeze. Don’t panic! This is normal and it won’t affect the microorganisms. Just keep adding organic material, turn it as much as you can (especially on warm, sunny days) and you’ll have a nice new batch of nutrient-rich compost when garden season returns.
A reminder on what to add to your compost pile (this goes for year round use):
You must maintain a balanced mix of “green” and “brown” materials. Green materials are high in nitrogen and include things like food scraps and grass clippings. Brown materials are high in carbon and include things like leaves, egg shells, finally shredded newspaper and wood chips. A good rule of thumb is to aim for a ratio of about two-parts brown materials to one-part green materials. Never add diseased plant material or weeds that have gone to seed. And avoid meat or baked goods as this can attract vermin like mice.
Don’t give up on your compost pile in the winter! It’s worth a little extra effort to keep going and to use up that valuable organic food waste.
You do not need to remove tomato skins for this recipe! Just toss your garden fresh picks, roast, serve warm over pasta or fish or puree for a rich, delicious sauce you’ll love for every dish. Freezes well!
Ingredients:
Tomatoes, cherry or romas (cut into same size chunks as cherry tomatoes). Leave skins on.
Peeled zucchini squash, cut into same size chunks as tomatoes. Use a 3-to-1, tomato-to-zucchini ratio.
Chopped garlic to taste
Seasoning to taste
Extra Virgin Olive Oil.
Directions:
Toss cut up ingredients with olive oil until all are well coated. Season with your preferred seasoning (we use Italian Seasoning). Spread in a cookie sheet in one layer. Roast at 350° until tomato skins are shriveled (check at 30 minutes). Let cool and puree in food processor to your preferred consistency. Make sure you get all the juices and oils from the pan for flavor.
If you prefer, add fresh herbs such as basil before blending. You could also add roasted root veggies like carrots or rutabagas but roast those separately as they will take longer to cook. Freezes well. Toss with pasta, use for a soup base, add to casseroles, or make into a hearty winter tomato soup.
Ingredients for Roasted Tomato & Zucchini Sauce. No need to remove skins.Blend until preferred consistency, Skins just blend right in and add a more robust flavor.
Hot peppers are the perfect deck and balcony plant! As long as you have a sunny spot, they love the conditions in containers and will put out great yields right at your back door. By moving your peppers to pots, you’ll free up space in the garden and you can extend your season by bringing pots indoors when it gets colder. Read on for the best tips on successfully growing peppers in pots.
You can grow from seed but (unless you live in Zone 9 or warmer) you’ll need to start indoors under grow lights for at least 8 weeks. Nursery grown peppers give you the fastest head start and they are generally more robust plants that can handle transplanting. In very warm areas, peppers will grow as perennials but in most US Zones with frost, peppers only last outside for six to seven months. To harvest as soon as possible, start with the biggest plants you can find.
Container
Choose a pot that is at least 12” in diameter. Be sure the container has plenty of drainage holes and fill the bottom with clean rock or gravel to give the pot weight and provide a little extra drainage.
Soil
Peppers prefer slightly acidic to neutral, loamy soil that drains well – regular bagged soil or compost works well for peppers. When using containers, it’s important to replace the soil each year or mix well with compost to replenish nutrients. Fill the pot almost to the rim, leaving about 1” so water won’t spill over the edges when watering.
Sun
Peppers need full sun so be sure you can put your potted pepper in a spot that gets full sun all day. Also make sure the pots can be spaced so they get good air flow and do not shade each other.
Water
Peppers like moderate water but containers tend to dry out faster than in-ground gardens. So, on really hot days, you might need to water twice. Be sure to water at the soil level – not overhead or so that the soil splashes up on the leaves. Water until it comes out the drain holes on the bottom – if your soil is really dry, water for a bit until soil is moistened, let it sit for a minute, then come back and water some more.
Nutrients
Container peppers need extra fertilizer (compared to in-ground gardens) so feed weekly according to the instructions on your favorite garden feed. They do not need any extra nutrients but will benefit from an addition of compost at the beginning of the year.
WARNING: All parts of the really hot pepper plants are hot. Wear gloves when handling stem, fruits, and leaves. Wash your hands thoroughly before touching eyes, nose, or mouth.
How to Plant
Harden off your plants before planting. Nursery grown plants need a few days to adjust to outside weather conditions. Start by sitting them in a shady spot without a lot of wind and then slowly move them into the sun for longer and longer each day. Be sure to keep well-watered. Once they’ve been in the sun all day, let them sit out overnight (protect from critters) and then they should be ready to plant.
In your container dig a hole that is the same size (width and depth) of the pot the pepper plant is in. Only put one pepper per pot because they will grow quite large and do not like to be crowded or compete for water and nutrients. Tip the plant over, gently cradling the stem between your fingers. Carefully loosen the root ball and place the plant in your hole. Scoop the soil back in to cover the plant – when done the pepper should be buried at the same depth it was in the pot. Water well and move to a shady spot for the first day or so. Then move into the sun, keep watered, and feed once or twice a month.
Care & Pruning
Some gardeners like to pinch off or prune the “growing point” of pepper plants but we do not agree with that method. It can increase the bushiness and sturdiness of the plant but it does not increase yield. We recommend instead carefully staking your peppers (use a wire tomato cage or string trellis system). This prevents the plant from tipping over and supports the branches when the fruit is heaviest. It also preserves the canopy which is important to protect the fruit from sun scald.
The only exception to this rule is late in the season when you know you only have a few weeks until frost or freeze. This is a good time to top the plant off – just cut the top portion of leaves. This will stop the plant from growing and it will instead put all its energy into ripening the remaining fruit.
Harvesting
Peppers are one of the few garden plants that you can harvest fruit at nearly all stages. Most plants start out with green peppers and the longer they stay on the vine, the sweeter or hotter they become and the colors will change from yellow to orange to red (or purple depending on the variety). The more peppers you pick off your plant in the early season, the more they will produce! One thing to note: the longer you leave on the vine, the more chances for critters to get at them.
End of Season
Once temps get below freezing, your peppers are done. If you’re only expecting frost that will be followed by warmer days, cover up your plants with a light blanket at nighttime or move indoors. You can try keeping your pepper alive indoors but it will still need a lot of sunlight to thrive. Once the plant dies back, remove it and throw in the compost pile for next year’s soil.
1 bunch celery stalk, chopped (leave sections with leaves long so they can be removed later)
2 large onions, chopped
5 large carrots, peeled and cubed
5 to 7 potatoes, peeled and cubed
½ head of green cabbage, cut into small chunks
1 rutabaga or turnip, peeled and cubed
3 cups corn
Salt and pepper to taste
Barley (optional)
Directions:
Trim most of fat from roast. Add whole roast, V8, celery, and onions, to pot and cover with water (if needed). Bring to a boil and reduce to a simmer. Continue adding water as needed to keep covered and simmer gently for 3 to 4 hours. Remove roast, discard bone and extra fat, and shred meat into bite size pieces, return to pot. Remove celery leaves also. Cut vegetables into consistently sized pieces for even cooking. Add remaining vegetables and simmer covered for another hour until vegetables are tender. Season to your taste. Continue to add water to keep soup at your preferred consistency. Cook barley according to package directions and add to soup at the end.
