The Kitchen Garten

Backyard Gardening and Garden Fresh Recipes

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DIY Weed Killer

DIY weed killer

Weeds, even the name sounds like a nuisance. Every yard, flower bed, and lawn has them. And to be honest, they’re not all bad! My opinion of weeds, particularly dandelions, has changed since I saw them for sale at The Fresh Market a few months ago. Who knew I could have been harvesting fresh dandelion greens from my own yard?

Weeds are simply plants that we don’t want growing in a certain spot, and some, if left to their own devices, can quickly take over a space. In our yard and walkways, we struggle to control crabgrass and some form of Bermuda grass that loves our garden paths. I don’t worry too much about these things in the lawn itself. If it’s green and mows like grass, we pretty much let it live. But in other places, such as walkways, the driveway, and flower beds, I like to control what could potentially take over. affiliate link policy

Weed killers and Gardens

The main reason I sought out my own form of weed killer is because of my love of backyard gardening. I’m hesitant to spray or put something on the ground that has a list of ingredients I cannot pronounce. This is the same rule of thumb for what seems good to eat. The classic blue and white bottled weed killer at the hardware store is adding who knows what to my property, and if it gets on me during application, I’m a little freaked out.

Several years ago, I tested a DIY weed killer recipe my dad gave me as well as plain boiling water. Both methods worked well, and you can see my full results here. If you’ve seen the article, then you know that boiling water did an amazing job of killing weeds. However, carrying the kettle in and out of the house and waiting for it to boil in between wasn’t the most time effective method. By tweaking the DIY weed killer recipe, I was able to make up a large batch, and hit all of the weeds in one session. Win!

As a note, I do not use this DIY weed killer, or any other, in my raised garden beds. If there’s a weed in the garden, I pull it by hand. I do use this on my garden paths, and I have had no ill effects from using it there.

DIY Weed Killer Ingredients

For this recipe, I used a lot of the common ingredients for DIY weed killers: vinegar of some kind, salt, and soap. The soap helps to cut through any oils the plant’s leaves may have as protection, and the salt and vinegar do their jobs of drying out the plants and killing them. There are variations and substitutions that can be made, and I’ll list those below. For the recipe, you’ll need:

1 gallon white vinegar (You could use another type of vinegar, but white is the cheapest and easiest to buy in large quantities)

2 cups Epsom salt (I like the garden variety found in local garden centers, but I have a friend who used iodized salt… I’m not sure about the long term effects of this.)

1/4 cup Dish soap (Dr. Bronner’s castile soap can also be used for a more natural option.)

To make the DIY weed killer, combine the ingredients in the order listed in a large garden sprayer.

DIY weed killer

Replace the lid on the sprayer, and gently swirl around the ingredients. You don’t want to shake it so vigorously that the soap foams too much.

Pump up your sprayer, and wet the weeds with your DIY weed killer solution. You should be able to see a difference within 8 hours of spraying the DIY weed killer.

DIY weed killer

Weather Conditions

Ideally, a sunny day (or at least a dry one) is perfect for applying DIY weed killer. This will ensure that your solution can soak down and do it’s job. So if rain is in the forecast for later in the day, I would wait to apply your DIY weed killer until the weather has cleared up and the ground has dried.

Check out my video below of exactly how easy it is to make and use this DIY weed killer!

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Roasted Sunflower Seeds

roasted sunflower seeds

Each summer I try to add mammoth sunflowers somewhere in our garden plan. And most years, this works out pretty well. We do occasionally have off years where no matter what I do , the sunflowers just don’t come. I’m pretty sure we’re not the only ones interested in eating the seeds. The ants can be fierce competitors for some things in the garden.

We had a smaller variety of sunflower growing in the garden this year along with a few mammoths, so when all of the growing was done, I only had two sunflowers to harvest. But you’d be amazed at the harvest that one or two sunflowers can provide! Amazing! And while sunflower seeds can definitely be cracked and used raw, roasted sunflower seeds are a great way to give the kids a fun snack involving cracking salty shells and finding the “treasure” inside.

Harvesting Sunflower Seeds

Harvesting the seeds from the flower heads is obviously the first part of the process. So, if you’ve never harvested sunflower seeds before, or just need a refresher, check out my tutorial here: Harvesting Sunflower Seeds. There’s also a video to help with the harvesting process.

sunflower seeds

Roasted Sunflower Seeds

Once your seeds are harvested, you’re ready to begin roasting sunflower seeds! And despite the title, roasted sunflower seeds actually begin in a pot with salt and water. This is the only salt you’ll add during the cooking/roasting process. Allowing the seeds to simmer in the salty water gives the seeds time to absorb the flavor. So here’s a break down of what you’ll need:

2 cups sunflower seeds, raw and shelled (grow your own or buy them here)

8 cups water

1/4 cup saltroasted sunflower seeds

The Recipe

  1. Begin by rinsing your fresh sunflower seeds. Place seeds in a pot with water and salt. Stir well. Place on a burner at medium-high heat. Bring to a boil, then immediately reduce the temperature and allow seeds to simmer for 15-20 minutes.
  2. Drain seeds and keep seeds in strainer for 15-20 minutes. The more well drained the seeds, the better they will roast. Trust me, soggy seeds do NOT roast well… firsthand experience speaking here. While seeds are draining, preheat oven to 400 degrees. (You’ll notice my seeds lost their purple color during the soaking process.)                  roasted sunflower seeds
  3. Place seeds on a baking sheet. Keep them to a single layer since we’re making roasted sunflower seeds, not steamed. Place sheet in a preheated oven and roast for 10-15 minutes. Keep a close eye on the seeds towards the end. You definitely don’t want to burn them.                                                                                                                                roasted sunflower seeds
  4. Remove seeds from oven when they are dry to the touch and a spatula moves them easily on the pan. Seeds can cool down on the baking sheet, or they can be moved onto a parchment lined cooling rack.                                                                                                                                                                                                                                roasted sunflower seeds
  5. Store roasted sunflower seeds in an airtight container and snack on them often! Ours rarely last for more than a week around the house.

roasted sunflower seeds

Growing, harvesting, and roasting sunflower seeds is fun for the entire family. And these beautiful and tasty blooms are really quite easy to grow. So if you’ve never tried sunflowers in your garden or flower bed space, I definitely recommend giving it a shot!

I’d love to know if you’ve grown sunflowers and if so, what’s your favorite type? Have a great week and happy gardening!

roasted sunflower seeds
Roasted Sunflower Seeds
Yum
Print Recipe
Salty and crispy sunflower seeds fresh from the garden are easy with this roasted sunflower seed recipe.
Servings Prep Time
6 servings 5 minutes
Cook Time Passive Time
30 minutes 15 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time Passive Time
30 minutes 15 minutes
roasted sunflower seeds
Roasted Sunflower Seeds
Yum
Print Recipe
Salty and crispy sunflower seeds fresh from the garden are easy with this roasted sunflower seed recipe.
Servings Prep Time
6 servings 5 minutes
Cook Time Passive Time
30 minutes 15 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time Passive Time
30 minutes 15 minutes
Ingredients
Servings: servings
Instructions
  1. Begin by rinsing your fresh sunflower seeds. Place seeds in a pot with water and salt. Stir well. Place on a burner at medium-high heat. Bring to a boil, then immediately reduce the temperature and allow seeds to simmer for 15-20 minutes. 
  2. Drain seeds and keep seeds in strainer for 15-20 minutes. The more well drained the seeds, the better they will roast. While seeds are draining, preheat oven to 400 degrees.
  3. Place seeds on a baking sheet. Keep them to a single layer since we're making roasted sunflower seeds, not steamed. Place sheet in a preheated oven and roast for 10-15 minutes. Keep a close eye on the seeds towards the end. You definitely don't want to burn them. 
  4. Remove seeds from oven when they are dry to the touch and a spatula moves them easily on the pan. Seeds can cool down on the baking sheet, or they can be moved onto a parchment lined cooling rack.   
  5. Store roasted sunflower seeds in an airtight container and snack on them often!
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Stuffed Grilled Jalapeños

grilled jalapeños

Grilled Jalapeños

The grill is one of our summer cooking essentials. No one wants to heat up the oven during the summer, because it warms up the entire kitchen. Any garden vegetable that we can throw on the grill, we do. Grilled okra, eggplant, onions, zucchini, squash… the possibilities are endless. So why leave out grilled jalapeños? These hearty summer vegetables grow each year with little interference from me. In fact, they just might be the most low maintenance plant in my entire garden.

Growing Jalapeños

Unlike bell pepper varieties, jalapeños obviously aren’t as large, so the plants produce more. At any given time, there are usually 5-6 jalapeños growing on each of our plants. This is perfect for the different ways we use jalapeños in the summer. They’re great for salsa, grilled poppers, pickling, or spicy sauces. And for the most part, the jalapeños patiently wait on the plant until you’re ready to use them. Only if you leave them on well past their prime do they begin to develop brown “wrinkles” or lines that show they’ve been waiting too long to be used.

The ease of use and low maintenance growing make jalapeños a perfect choice for someone just starting to garden or for families who are on-the-go a lot. And if you happen to like spicy foods, all the better!

Stuffed and Grilled Jalapeños

My husband’s cousin is famous for her stuffed jalapeno poppers at family events. She stuffs hers with cream cheese, cheddar, and sausage. How could that combination NOT taste amazing? But her version goes in the oven, and as I’ve already said, when the jalapeños are in season, my oven is not. So, how could I get the same cheesy, spicy taste without warming up the entire kitchen? Enter grilled jalapeños. And bacon…

As breakfast meats go, I actually prefer bacon to sausage. It can be super crispy, and funny though it may seem, a bit lighter on the stomach. Add to that the fact that bacon comes in fabulous nitrate-free options now, I decided to replace the sausage in the original recipe with bacon. The bacon works to keep the cheese in place (and not all over the grill), and it adds a smoky flavor that’s a total winner. Now, onto the recipe!

Ingredients

6-8 (or more) fresh jalapeños

4 oz. cream cheese, softened (I used Neufchatel)

2 oz. shredded cheddar cheese

2 garlic cloves minced or pressed

6 oz. bacon

Grill Rack (optional)

The Recipe

  1. Begin by cutting jalapeños in half lengthwise. Using a sharp paring knife remove as many seeds and membrane as you would like. The seeds and membrane (white part that seeds stick to) is where the heat is, so the more you remove, the less spicy your jalapeños will be. Set jalapeños aside. (And wash your hands!! I can tell stories about not washing hands and then rubbing my eyes. The pain…)                                                                                                                                                                                            grilled jalapeños
  2. In a medium sized bowl, mix softened cream cheese, cheddar, and garlic. Mix well until completely combined. Begin spooning the mixture into the halved jalapeños, using the back of the spoon to force the mixture into every little crevice.                                                                                                                                                                                  grilled jalapeños
  3. Now comes the fun part. Get some toothpicks handy on the counter or cutting board, and using either a full strip of bacon or a half strip, begin wrapping the stuffed jalapeño. (If you’re using center cut bacon, use a full strip. For other, longer types of bacon, a half strip will suffice.) Once the bacon is wrapped around the jalapeño, secure it with a toothpick pushed all the way through.                                                                                                                                                                                                   grilled jalapeños
  4. Have the grill preheated to a medium-high temperature. We use a grill basket for the ease of placing all of the jalapeños on the grill at one time, but you can certainly place them one at a time on the grilling surface. Our grill has the main grilling surface and an upper rack. For these jalapeños, we use the upper rack. If you don’t have this option, use the main grill rack, but bring the temperature down (if using gas) or use indirect heat (if using charcoal).  Close the cover on the grill and let them cook, checking after 10 minutes or so. Jalapeños will be done when the bacon is fully cooked, and the cheese appears melted. The bacon should keep the cheese fairly contained, so you won’t have a huge mess in your grill.                                                                                                                                                                                                         grilled jalapeños
  5. Serve your jalapeños soon after coming off the grill. We like to have them as an appetizer while the rest of dinner is grilling.                                                                               grilled jalapeños

And that’s it! Grilled jalapeños are a super quick and easy appetizer option that will keep you popular with your friends. And it gives you the perfect excuse to grow lots of jalapeños in your summer garden! Honestly, you could grill these babies up, serve them with a big salad and call it dinner. They’re really that filling.

I’d love to know your favorite garden veggie to throw on the grill. We’re always looking for things to try. Have a great week and happy gardening!

 

Stuffed Grilled Jalapeños
Yum
Print Recipe
Servings Prep Time
6 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
15 minutes
Stuffed Grilled Jalapeños
Yum
Print Recipe
Servings Prep Time
6 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Begin by cutting jalapeños in half lengthwise. Using a sharp paring knife remove as many seeds and membrane as you would like. The seeds and membrane (white part that seeds stick to) is where the heat is, so the more you remove, the less spicy your jalapeños will be. Set jalapeños aside.
  2. In a medium sized bowl, mix softened cream cheese, cheddar, and garlic. Mix well until completely combined. Begin spooning the mixture into the halved jalapeños, using the back of the spoon to force the mixture into every little crevice.   
  3. Get some toothpicks handy on the counter or cutting board, and using either a full strip of bacon or a half strip, begin wrapping the stuffed jalapeño. (If you're using center cut bacon, use a full strip. For other, longer types of bacon, a half strip will suffice.) Once the bacon is wrapped around the jalapeño, secure it with a toothpick pushed all the way through.   
  4. Have the grill preheated to a medium-high temperature. We use a grill basket for the ease of placing all of the jalapeños on the grill at one time, but you can certainly place them one at a time on the grilling surface. Our grill has the main grilling surface and an upper rack. For these jalapeños, we use the upper rack. If you don't have this option, use the main grill rack, but bring the temperature down (if using gas) or use indirect heat (if using charcoal).  Close the cover on the grill and let them cook, checking after 10 minutes or so. Jalapeños will be done when the bacon is fully cooked, and the cheese appears melted.
  5. Serve warm!
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Preschool Edible Gardens

preschool garden

Getting kids to eat their fruits and vegetables is a full-time job. Young kids aren’t exactly known for their diverse food tastes, and they like to stick to things they know and love. If you’re trying to introduce your kids to healthier produce, you might be using the wrong methods. Gardening is a great way to help children not only learn how food is grown, but also gain excitement about trying new things.affiliate link policy

Creating an Edible Garden

Creating an edible garden for your pre-school aged children is a fun activity for the whole family! It’s easy to create a garden that’s safe and educational in your own backyard or even in your home kitchen. Keep reading for tips for creating an edible garden that’s perfect for pre-school and beyond. 

preschool garden

 

Plants for Kids

Not all plants are ideal for children to grow. Some require more complex gardening skills or aren’t easy to eat for wandering fingers. Start with plants that are not only tasty and packed with nutrients, but that are also easy for all ages to grow. Your kids will be eating their veggies in no time.

Here are the best plants to grow with kids:

Beets

Not only are beets nutritious, but they also introduce kids to root crops. Kids will love to see the bright colors like red, orange, white, and yellow, and they can even eat the leaves of these cold-season plants. Young kids can dig for the beets like looking for buried treasure, so there’s a lot of opportunity for play.

Carrots

While most kids already like eating carrots, they taste even better when plucked fresh from the garden. With both baby carrots to foot-long roots, there is a lot of variety you can look for when growing carrots. Carrots are also easy to grow, making them perfect for new gardeners.

Broccoli

We’ve all heard of the classic dilemma of getting kids to eat more broccoli. This healthy green veggie is high in nutritional value, but can also be easy to grow in your edible garden. Since broccoli grows like immature flower buds, you can offer your kids the chance to eat “flowers” right from the garden.

Basil

Growing herbs is an easy way to introduce kids to sights, smells, and tastes. Basil can be produced in its traditional state, or also in different flavors like lemon, lime, or cinnamon. Basil can also lead to flowers, though these should be removed if you’re planning to harvest leaves to use in the kitchen. Encourage kids to taste and smell basil and introduce it in their favorite dishes.

preschool garden

Make Gardening Fun for Kids

The most important part of creating an edible garden is to make it fun for your kids. Younger kids have short attention spans and might not understand how plants go from seed to veggie. The more you can involve your kids in the process, the more excited they’ll be every step of the way.

Let your kids take a hands-on role in helping you choose your seeds from myseedneeds.com or a local store. Next, give them small tasks to help with the garden. Kids might not be able to construct anything complex, but they can help with painting pots or plucking weeds. Together, you can make your edible garden as big or small as you’d like.

Your kids will be eating new foods in no time. Meanwhile, you’ll be teaching them valuable skills about hard work and the environment. Who knows what they might try next? Gardening with kids takes time, but it’s well worth it.

Guest Post by Wendy Desslerwendy dessler

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Summer Garden: What to Grow

summer garden

The summer garden season is here, and we can’t wait to bite into some fresh, home grown produce! The variety of vegetables that can be grown in the summer garden is what keeps many gardeners growing and what entices new gardeners to try their hand at growing. The combination of hot weather and (hopefully) occasional rain makes summer a perfect time to grow.

While two of the most popular summer garden favorites are tomatoes and cucumbers, there are many other vegetables and fruits that can round out the summer garden. They can help you enjoy an organic, nutrient-rich, low-cost diet all summer. In fact, during our garden bed installations this spring, I was very surprised at the number of people who didn’t like tomatoes. And if you don’t like the taste of something, you certainly shouldn’t grow it! Instead, plant some of these other easy-to-grow summer garden foods.

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Summer Garden Favorites

Beans

There are many varieties of bean to choose from, green beans (aka string beans or snap beans) are the most popular. Select a bush variety to grow in containers or small garden spaces. Runners or pole beans to grow well in gardens that have space for trellises or teepees. (Find out how to construct a  bean teepee in 5 minutes!) Beans are also perfect for getting kids into the garden. They love to harvest beans and eat them on the spot.

bean teepee

Corn

So easy to grow and prepare, corn grows on tall stalks but require very little vertical space. Corn will produce two ears per stalk, and the ears are great for grilling or boiling. And though you may be used to seeing corn grown in fields and row gardens, they are just as happy to grow in a raised bed or container!

Blueberries

Though not a plant you’d start and grow in a raised bed, blueberries in the summer garden add a burst of color and taste of tart sweetness. Blueberry bushes can be grown in-ground (like a flower bed) or in containers. They prefer moist, acidic soil and a location that offers them a little shade from the afternoon sun. Plant different varieties that ripen at different times so you can enjoy fresh blueberries all summer. (Try these blueberry covers for keeping birds and other blueberry lovers at bay.)

summer garden

Eggplant

The star of several Italian recipes, eggplant is easy to grow and will add color to both your summer garden and your plate. Plant in a sunny location (in-ground or in a container) but not in the same location as it was grown in last year. If you live in a warmer climate, eggplant will continue to grow into the fall, so don’t take it up too quickly!

summer garden

Melons

What is summer without slices of juicy watermelon, cantaloupe or honeydew? It’s a great choice to plant and grow with kids as a summer gardening project. Choose a variety based on the amount of garden space you have. Compact plants won’t require as much growing space as traditional varieties, but will produce the same juicy melons. We grow our melons in a south-facing flower bed. This gives them plenty of room to spread out, and they run underneath our blueberry bushes, so they’re not in the way.

summer garden

Okra

Here’s a heat loving vegetable that thrives in a summer garden. Upright plants don’t take up much space and produce large yellow flowers before producing okra pods. Harvest when pods are 4-5 inches long and add to soups, stews and gumbo. Slice crosswise, dredge in cornmeal and fry until golden brown for a southern favorite. Okra is also incredibly easy to freeze for later use.

okra pod

Peppers

Peppers not only produce flavorful heat, they grow best in the hot summer. The hotter the better, making them ideal for a summer garden. Easy care plants grow equally well in-ground or in containers.

So take up what is no longer producing from your early spring garden, and get some of these fresh summer veggies growing. These heat loving plants should take your garden into the early fall (if you live in a warmer climate). I’d love to know what you enjoy growing in the summer garden! Have a great week and happy gardening!

 

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Earthbox: A Garden Favorite (and a Giveaway!)

Earthbox review

I have been a backyard gardener for the past 13 years, and most of my gardening is pretty low-tech. There’s a lot of trial and error that goes into gardening and very few guarantees from year to year. My squash harvest this year can attest to that.

But five years ago, I received a Christmas gift from my in-laws that has been a staple in my garden ever since, an Earthbox Garden Kit. I had seen them before at our local hardware store, and I was a big fan of watching Rick Bayless’s Mexico: One Plate at a Time. In one of the episodes, he takes viewers to the rooftop of his Chicago restaurant, Frontera, and there he had an entire salsa garden covering the roof. I was familiar enough with Earthbox to know that this is what he was using, and the garden was amazing!

Earthbox: Easy to Use

As spring rolled around, I was finally able to test out the Earthbox by growing tomatoes. I had to purchase my own soil, but everything else was included with the kit:

  • the planter with watering tube
  • caster wheels (for easy moving)
  • fertilizer
  • dolomite
  • cover

The instructions tell you exactly how to put the dolomite and fertilizer into the soil, where to plant (determined by what you’re growing), and how to water. It’s so easy that my kids can do it on their own. earthbox review

Maintenence

One of the easiest things about using an Earthbox is how easy it is to maintain and care for your crop. Because of the cover over the soil, there is zero weeding. There have been very few times as a gardener that I’ve ever been able to say this. Ha! And the black cover also helps absorb heat, and the plants love it.

Watering is also incredibly simple. The watering tube is located in the corner of the box, and you simply fill the reservoir until water begins to spill out from below. Once this happens, you know the reservoir is full and your plants have what they need. The plants get their water from the bottom, and you never have to worry about overwatering or wetting the leaves of your plants during watering.

Use Every Season

The Earthbox isn’t just for summer veggies. In fact, I use mine almost year round, giving it a little break in the dead of winter. Here are some suggestions of what you can grow in each season.

  • Spring- salad greens, kale, beets, strawberries, cauliflower, radishes, carrots
  • Summer- tomatoes, peppers, squash, zucchini, corn, beans, peas, okra, eggplant, herbs, cucumbers, melons
  • Fall- collards, arugula, brussels sprouts, winter squash, turnips, cabbage, chard, spinach, lettuce
  • Winter- garlic (started late fall), spinach, winter greens (this will depend on your climate, of course)

Earthbox even has a recent post on how to use a garden kit to grow indoors during the winter months.

As I type, I have one of my Earthboxes planted with two tomato plants and one watermelon. (I’m a bit of a rebel and tried planting the watermelon between the two tomatoes just to see what would happen… so far so good!) In my second earth box, the squash has just finished up, and I’m about to replant with butternuts for the fall.                               earthbox review

New and Experienced Gardeners Alike

The Earthbox is perfect for those who are just getting started with gardening and those who have been growing for years. I have two Earthboxes in my garden now, and I use them both in almost every season.

Have a little gardener in your home? There’s also a junior garden kit, perfect for little hands that want to grow big things. It’s a fantastic gift for a budding gardener.

Earthbox Giveaway

Because I love Earthbox so much, and I’d love to see you have one in your own garden space, Earthbox has graciously offered one free Earthbox Garden Kit (a $55+ value!) to one of my readers. It could be you!! So check out the giveaway below, and good luck!

The winner will be announced via email and social media on July 19th. For those who don’t win, but still want to try Earthbox (or gift one to a friend or loved one), I’ll have a coupon code for a discount on the Earthbox Garden Kit.

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Easy Grilled Okra

grilled okra

In the heat of summer, okra shines as a green jewel. It’s one of the favorites of southern gardeners. This may be due to the fact that okra loves hot weather or because it’s tall and leggy, not taking up tons of garden space. And I imagine that the taste is also part of the appeal. I know some people complain about the okra slime, but once cooked, okra loses that particular feature.

Each year, the amount of space I devote to growing okra increases. Freezing okra to use later is an easy way to save an abundant harvest for later, so there’s no reason not to grow a raised bed full (or a few rows). Not sure when your okra is ready to picked (or which okra to choose at the farmer’s market)? Check out my post on when to harvest okra; it’s so easy!

grilled okra

Grilled Okra

With the summer heat that okra plants love so much, also comes my attempt to be in the kitchen as little as possible. The oven heats the house up so much, and frying takes so much effort (and clean up). And since the hubby has been honing his grilling skills over the past few years, grilled okra has become one of the easiest ways to prep this vegetable for a quick dinner. (He highly recommends Meathead: The Science of Great Barbecue and Grilling.)

Grillied okra is not only fast and easy, but it saves on dishes to be washed. That’s always a winner in my book. And if it’s possible to grill the entire meal, even better (grilled okra goes well with just about any protein). This leaves more time for evening bike rides or games in the yard, all the things that make summer so appealing. So here’s what you’ll need to get your okra on the grill.

Ingredients

1 lb fresh okra, cut lengthwise

Olive oil

Seasoning blend of choice (or salt, pepper, and garlic powder)

Skewers (bamboo or metal)

The Recipe

  1. Begin by heating up the grill. While it heats up, cut the tops off of the okra pods, and slice them in half lengthwise.                                                                                                                                                  grilled okra
  2. Skewer the cut okra pods onto the bamboo or metal skewers. Don’t skewer them lengthwise, or you’ll only be able to get a few per skewer. Drizzle the okra with olive oil and use a brush to ensure that the okra is well covered. Turn the skewers over and be sure the olive oil is covering both sides. Then use your favorite seasoning blend (such as Tony Chachere’s, Old Bay, or a blend of salt, pepper, and garlic powder) to coat the cut side of the okra.                                                                                                
  3. Place okra on the hot grill. Grill for 4-5 minutes, then flip skewers over. You should be able to see lovely grill lines (see skewer on left). Grill for another 3-4 minutes on other side.                                                                                                                                                                                                grilled okra
  4. Take off of the grill and serve immediately. The okra will cool down quickly, so be sure you’re ready to eat when these babies come off of the grill.                                          grilled okra

 

So give your kitchen some time off this summer and cook these babies on the grill. If someone else in your house is the designated griller… then you might even get a night off yourself. If you’ve never tried growing okra in your summer garden, I can’t recommend it enough. Okra is easy to freeze for later, a wonderful side dish, and even a healthy powerhouse in smoothies. It’s a winner all around.

I’d love to know your favorite way to cook or use okra. I’m always looking for new ways to use it in the kitchen. Have a great week and happy gardening!

 

grilled okra
Easy Grilled Okra
Yum
Print Recipe
Summer meals are better with this quick and easy grilled okra. No need to heat up the kitchen, and it's the perfect side for any protein!
Servings Prep Time
4 people 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
10 minutes
grilled okra
Easy Grilled Okra
Yum
Print Recipe
Summer meals are better with this quick and easy grilled okra. No need to heat up the kitchen, and it's the perfect side for any protein!
Servings Prep Time
4 people 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
10 minutes
Ingredients
Servings: people
Instructions
  1. Begin by heating up the grill. While it heats up, cut the tops off of the okra pods, and slice them in half lengthwise.   
  2. Skewer the cut okra pods onto the bamboo or metal skewers. Don't skewer them lengthwise, or you'll only be able to get a few per skewer. Drizzle the okra with olive oil and use a brush to ensure that the okra is well covered. Turn the skewers over and be sure the olive oil is covering both sides. Then use your favorite seasoning blend (such as Tony Chachere's, Old Bay, or a blend of salt, pepper, and garlic powder) to coat the cut side of the okra.   
  3. Place okra on the hot grill. Grill for 4-5 minutes, then flip skewers over. You should be able to see lovely grill lines (see skewer on left). Grill for another 3-4 minutes on other side.     
  4. Take off of the grill and serve immediately.
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Tips for Growing Mint

growing mint

Tips for Growing Mint

Mint is fragrant perennial plant that can be grown indoors as a houseplant or outdoors in the garden. The versatile plant can be used in culinary applications, for medicinal purposes, to freshen the air or breath, keep bugs at bay, or simply to look at. The many varieties of mint, including peppermint: (Mentha x piperita), spearmint (Mentha spicata), pennyroyal (Mentha pulegium) and citrus mint (Mentha x piperita var. citrata) all have one thing in common – a square stem.

Use these tips for growing mint so you can start enjoying this fragrant plant right away!affiliate link policyPlanting Location

Mint will tolerate some shade and prefers a moist, loamy soil when being grown outdoors. And since it’s a great deterrent for insects, it’s perfect for placing around a patio or other outdoor seating area. Your guests will thank you!

The plant releases its fragrance when touched, so using it as a border plant at walkways or by other high foot traffic areas will fill the air with minty fresh aroma. What could be more welcoming than that?

In the garden, mint is an ideal companion plant for cabbage and tomatoes, the scent repels many pests including deer. For smaller gardens, I suggest growing mint in pots. It spreads very quickly, and a container can help to contain its vigorous growth so it doesn’t take over.                                                                                                                                                                     growing mint

Planting Mint

Start with small plants and plant two, two feet apart in the selected outdoor location. Plants will spread via underground rhizomes and horizontal runners and fill in a barren area within a couple of years, much like lemon balm.

For growing indoors, containers of mint should be placed in a bright location, but not in direct sunlight. Mint will bring a pop of bright color to the space and a lovely scent as well.                                                                                                                                                                                                                                                                                              growing mint

Plant Size

The mature size for mint will be around two feet tall and four feet wide. The plant can be trained to grow vertically and used as a ground cover if needed. The plant top can be pinched out to keep it at any height desired, or use your mint on a regular basis to keep the plant size under control. Regularly pinching the top out will keep container grown mint bushy and compact. Mint produces tiny flowers if left unpruned.

growing mint

Caring for Mint

Growing mint is easy and the plants are almost maintenance free. Apply a two inch layer of organic mulch around plants to help keep soil moist, especially during hot and dry summer months.

Mint plants start out slow the first year of planting, but will soon take over an area if not controlled. The underground runners and rhizomes spread quickly to start new plants, fortunately the roots are very shallow and mint can easily be controlled by pulling up unwanted plants. A physical barrier, like a walkway or landscape timbers, will keep the growing mint within the desired boundary.

Uses for Mint

Growing mint puts a versatile, flavorful, fragrant herbal plant right at your fingertips. Pinch a leaf off and chew it to freshen breath. Add a sprig to your favorite beverage for a refreshing flavor and to relieve stress and tension. Use mint cubes in iced tea or mint juleps (here’s a fantastic recipe). Brooklyn Farm Girl has a great recipe for drying your own mint leaves for tea. Mint is also fantastic herb used to season meat for roasting or grilling, so give it a try and play around with its versatile flavor!

growing mint

Storing Mint

Mint can be stored for use later in a variety of ways. Crush leaves and place one in each compartment of an ice cube tray, then fill with water and freeze. Or dry the mint leaves for storing with your other dried herbs.

Overall, mint is useful both indoors and out, so don’t let it’s habit of wanting to spread keep you from planting it. Since it can be easily controlled, plant some mint in your flower beds or containers and reap the tasty and anxiety relieving benefits all year long!

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Quick Dill Pickles

quick dill pickles

Pickling cucumbers are always a staple in the summer garden. And on the southern table, dill pickles, sweet pickles, or pickle plates are the perfect complement to any meal. Sandwiches for lunch? Pickles on the side! Chicken and dumplings? Pickles on the side! I can’t think of an occasion where a pickle or some kind of pickled vegetable couldn’t work. And did I mention we live about 20 minutes away from a little town called Mount Olive? As in, Mt. Olive pickles? True story.affiliate link policy

Sweet versus Dill Pickles

When I ask about their favorite type of pickle, my kids undoubtedly choose sweet pickles. What’s not to love about crisp cucumbers floating in a vinegar-sugar mix? My mom and grandmother set about to make jars upon jars of sweet pickles each summer. It takes three days to complete their recipe, while my husband’s aunt makes her legendary seven day sweet pickles. With three kids, homeschooling, and everything else life throws at us, I don’t have days to make pickles. And to be honest, I’ve always preferred dill pickles.

The tart taste and mouth pucker that comes from eating dill pickles brings me great joy. Even before I became more conscious of the amount of sugar I was taking in, I still preferred dill over sweet pickles. And thanks to my granny’s church cookbook, I had a fantastic and quick guide for creating my own dill pickles.

Why Pickle?

Pickling cucumbers, or other vegetables and fruits, helps to preserve them. The art of pickling has been around for centuries and each country or culture has their own preferred pickled item. You may have eaten some of them and not considered that they were pickled. For example, kimchi (pickled cabbage and radishes), sauerkraut (pickled shredded cabbage), and giardiniera (pickled cauliflower, onion, carrots, and celery) are all pickled vegetables that are commonly found today in restaurants and grocery stores.

Pickling Basics

For my quick dill pickles, there are several essential ingredients. These include white vinegar, salt, and fresh dill. These dill pickles are an excellent way to use up any fresh dill that may be growing in your garden. (This fresh dill dip is also fantastic!) You can also add other “flavors” to your dill pickles as well, such as whole garlic cloves, peppercorns, or jalapeños or crushed red pepper to spice things up. There are tons of possibilities. This recipe makes just 2-3 pint jars of pickles, so you don’t have to worry about canning and sealing. If you do want to seal these jars up to store in the pantry, simply double or triple the recipe so you have plenty on hand for the months ahead.

Here’s what you’ll need to get started:

2-3 pint mason jars (sterilized)

2 cups white vinegar

6-8 pickling cucumbers

2 cups water

2 Tbsp pickling salt or kosher salt

3-4 sprigs fresh dill

2-3 fresh garlic cloves (optional)

2 tsp black peppercorns (optional) or pickling spice

crushed red pepper (optional for “hot” pickles)

Quick Dill Pickles

  1. Begin by sterilizing your glass jars. To do this, I simply boil water in my electric kettle and pour the hot water in and around the jars. Pour the water out and set jars on the counter, ready to fill.
  2. In the bottom of the jars, place fresh dill, garlic, and peppercorns (if using). Then slice cucumbers to desired thickness.                                                                                      quick dill pickles
  3. Pack sliced cucumbers into the Mason jars. Really pack them in, because once the brine is added, any large gaps in the cucumber slices will be obvious, and you want to use up as much cucumber as you can.                                                                                                                                                                                                                             quick dill pickles
  4. On the stovetop, combine vinegar, water, and salt. Bring the mixture to a boil and stir until the salt dissolves. Take pot off of heat and slowly pour the brine over your packed jars of cucumbers. Fill until the cucumbers are just covered, but don’t fill to the very top of the jar. Leave a little head room.                                                                   quick dill pickles
  5. Wipe any bring away from the top of the jar and place lids on jars. For the no-sealing method, simply place jars of pickles in the refrigerator after they’ve cooled and store there for several days until the pickles are ready. Eat your pickles within a week or two. In our house this isn’t a problem. If you’d like to seal them for longer storage, process the jars in a bath of boiling water for 10 minutes (jars should be covered by the boiling water). Remove from the water and let them sit on the counter until you hear a “pop” from the jars indicating they are sealed. For sealed jars, give them a few weeks in the pantry to develop their pickle flavor and enjoy!

quick dill pickles

 

And that’s it! No need to buy pickles from the store, and these taste so much better! And honestly, many store bought pickles contain all kinds of additives and food coloring, and I try to avoid those things if at all possible. These quick dill pickles can be made faster than you can drive to the store and buy a jar of pre-made pickles. So give them a try with this summer’s garden fresh pickles. If you haven’t grown pickling cucumbers, feel free to use long English cucumbers instead, no one will know but you.

Have a great week and happy gardening!

quick dill pickles
Quick Dill Pickles
Yum
Print Recipe
Quick fresh dill pickles are only 20 minutes away with this easy recipe.
Servings Prep Time
2 jars 5 minutes
Cook Time
5 minutes
Servings Prep Time
2 jars 5 minutes
Cook Time
5 minutes
quick dill pickles
Quick Dill Pickles
Yum
Print Recipe
Quick fresh dill pickles are only 20 minutes away with this easy recipe.
Servings Prep Time
2 jars 5 minutes
Cook Time
5 minutes
Servings Prep Time
2 jars 5 minutes
Cook Time
5 minutes
Ingredients
Servings: jars
Instructions
  1. Begin by sterilizing your glass jars. To do this, I simply boil water in my electric kettle and pour the hot water in and around the jars. Pour the water out and set jars on the counter, ready to fill. In the bottom of the jars, place fresh dill, garlic, and peppercorns (if using). Then slice cucumbers to desired thickness.
  2. Pack sliced cucumbers into the Mason jars. Really pack them in, because once the brine is added, any large gaps in the cucumber slices will be obvious, and you want to use up as much cucumber as you can.   
  3. On the stovetop, combine vinegar, water, and salt. Bring the mixture to a boil and stir until the salt dissolves. Take pot off of heat and slowly pour the brine over your packed jars of cucumbers. Fill until the cucumbers are just covered, but don't fill to the very top of the jar. Leave a little head room.       
  4. Wipe any bring away from the top of the jar and place lids on jars. For the no-sealing method, simply place jars of pickles in the refrigerator after they've cooled and store there for several days until the pickles are ready. Eat your pickles within a week or two. In our house this isn't a problem. If you'd like to seal them for longer storage, process the jars in a bath of boiling water for 10 minutes (jars should be covered by the boiling water). Remove from the water and let them sit on the counter until you hear a "pop" from the jars indicating they are sealed. For sealed jars, give them a few weeks in the pantry to develop their pickle flavor and enjoy!
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How to Grow Cucumbers Vertically

how to grow cucumbers vertically

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Are you an overzealous garden planner? Maybe ALL of the things you wanted to plant in your garden this spring ending up being a little too much for your kitchen garden? This is something I certainly struggle with. My eyes are bigger than my garden space. But there is a way to create extra space in the garden, so that those seven varieties of peppers or herbs will all fit.

Vertical Gardening

Vertical gardening comes up whenever I talk about gardening in small spaces, but it’s very practical for all gardens, no matter the space. Learning to grow cucumbers vertically is an easy way to try out vertical gardening for yourself. Some other easy vegetables to grow up are pole beans (see my bean teepees), peas, and tomatoes (indeterminate types). I’ve even see other gardeners succeed with watermelons, cantaloupe, and even zucchini.

Keeping these vegetables off of the ground obviously saves space, but it can also keep the vegetables safe from rotting on damp ground. Not to mention that not having to bend over is something I absolutely love! I can pick beans and cucumbers standing up, and that’s a win for vertical gardening in my book. And all of these vertical vegetables can also be grown in containers.

Grow Cucumbers Vertically

So if you’re new to vertical gardening, or just have just never tried to grow cucumbers vertically, I have you covered. Non-bush type cucumbers are made to grab with the tiny tendrils they send out. It really is quite miraculous to watch a plant grab and slowly pull itself toward the closest stationary object.

grow cucumbers vertically

To grow cucumbers vertically, you’ll need one or two cucumber plants (non-bush variety) or seeds. Cucumbers grow easily when directly sowed outside. Just a tip, Southern Exposure Seed Exchange has an amazing variety of cucumber seeds. And you’ll also need some type of structure for the cucumbers to attach to. I typically use an metal trellis that we’ve had for ages, but a fence, tomato cage, or teepee will also work.

Place your support system in the ground first, if need be. (If you’re using a fence or a trellis that is already firmly planted then clearly skip this step.) Be sure a taller trellis has plenty of support. We rest our metal trellis against our house on the west facing side. This gives the trellis support, and it is a wall with plenty of sun for the cucumbers. Plant cucumbers at the base of your support structure. This could be plants or seeds, and let them grow for several weeks. Usually, even store-bought plants won’t be tall enough to immediately reach a trellis or support. Once they start sending out tendrils, you’ll begin helping the cucumbers grow vertically.

Training Cucumbers

Training cucumbers to grow vertically is so much easier than any other training you’ll ever do, especially potty training. Enough said. Cucumbers, and other vining plants, will naturally reach out and attach to whatever is closest. This could also include the plant next door, so be on the look out. Once my plants are tall enough, I gently begin placing them on the trellis. This may mean manually wrapping a tendril or propping the plant with a leaf tucked behind the trellis so it will stay and begin to climb up naturally.

grow cucumbers vertically

 

Slowly, the cucumber will begin the climb. And once the fruit begins to set, the cucumbers will hang down. This makes them incredibly easy to see and to pick. I simply look behind my trellis and the cucumbers are patiently waiting. If you’re growing your cucumbers on a fence or something lower, then be sure to help the plants to grow along the structure.

I have grown cucumbers vertically for the past five years, and I won’t go back to letting them grow on the ground. The kids love that they can see them against the side of the house, and picking is fun for everyone! I’d love to know if you’ve tried vertical gardening before and what you’ve had success with. My vertical watermelon experiment of 2016 didn’t end well, but the cucumbers are always successful! Happy gardening!

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