What We Planted This Year (And How We’ll Savor It)
After months of dreaming and planning, we’re finally back outside in the sunshine, planting and growing with joy! Here's a look at what we’re growing in our garden this year, how we’re using it all in the kitchen, and why this season of growth means so much to us.
There’s something incredibly grounding about tending a garden. The feel of warm soil in your hands, the rhythmic sound of watering, and the daily check-ins to see what has grown—even the tiniest new leaf—make it a meaningful and rewarding part of our daily lives.
Since early spring, my husband and I have been working hard to get our garden just right. It’s a labor of love that we look forward to every year, and this season, we’ve poured our hearts into creating a space that’s both beautiful and practical—full of vegetables, herbs, and flowers that bring joy to our eyes, nourishment to our table, and peace to our souls.
We’ve soaked up every bit of sunshine on the warm days (and stayed as cool as possible on the hot ones!), digging in the dirt, mixing compost into our raised beds, and planning out a thoughtful mix of plants that we’re truly excited about. Some are tried-and-true favorites, others are new experiments we hope will thrive.
There’s just something so rewarding about watching the life you’ve worked so hard to nurture start to grow and flourish. From the first little sprout to the moment you pick a fresh tomato or snip a bunch of basil—it’s a kind of everyday magic. I’ll be posting updates throughout the season as everything fills out (and eventually feeds us!), but for now, here’s a little peek at what we’re planting this year and how we plan to use it all in the kitchen.
Vegetables & Herbs We’re Growing
We aimed for a balanced mix of leafy greens, root vegetables, fruiting plants, and fresh herbs. Many of these thrive in containers or raised beds, which fits our small-space garden setup perfectly.
Leafy Greens
Kale – One of our favorite greens for both salads and sautéing. It’s super cold-hardy and produces throughout the season.
Spinach – Quick to grow and so versatile! We love it in soups, egg bakes, and smoothies.
Root Crops
Carrots – We’re trying rainbow varieties this year for a colorful harvest. They love our deep containers.
Onions – These go into nearly every meal, and we’ve learned that growing our own adds amazing flavor.
Sweet Potatoes – These do so well in large grow bags and are fun to dig up at the end of the season like buried treasure.
Red Potatoes & Petite Mixed Potatoes – Perfect for roasting or soups. The variety makes meals feel extra special.
Fruit-Bearing Veggies
Brandywine Tomatoes – A classic heirloom with that rich, old-fashioned tomato flavor. Great for slicing.
Sweetie Tomatoes – These cherry tomatoes are tiny, sweet, and ideal for salads or snacking right off the vine.
Carnival Sweet Peppers – One of our absolute favorites. Their bright, cheerful colors bring life to the garden and flavor to everything from sheet pan meals to snacks.
Broccoli – This is a newer one for us. We love it roasted or in hearty dishes like stir-fries and grain bowls.
Black Beans – We’re trying these this year to see if we can dry and store our own beans. It’s been a fun experiment already.
Herbs
Herbs are some of the most satisfying things to grow. They’re easy, fragrant, and make every dish feel elevated.
Basil – A must-have! We grow several plants to keep up with all the pesto, pizza, and summer salads.
Lavender – Technically a flower and an herb. We love it for homemade sachets, teas, and baking.
Rosemary – So hardy and flavorful. It’s wonderful for potatoes, chicken, and even bread.
Dill – Perfect for fresh summer pickles or adding brightness to fish and potato salads.
Lemon Thyme – A fragrant favorite. We grow it mostly for flavoring soups and stews.
Flowers for Pollinators & Beauty
Of course, a garden wouldn’t be complete without flowers. They add so much charm and life—and also serve a very important purpose: attracting pollinators.
Zinnias – These are my go-to for bright, cheerful color all summer long. The more you cut, the more they bloom!
Cosmos – Airy and delicate, these flowers sway gently in the breeze and create a cottage-garden feel.
Snapdragons – These were new for me last year, and I fell in love with their vertical form and variety of colors.
Delphinium – A little trickier to grow, but absolutely breathtaking when they bloom.
Marigolds – Great companions for the veggie garden, marigolds help deter pests and bring in the bees.
Sweet Peas – Fragrant and beautiful. We’re trying to train them up a small trellis this year.
Sunflowers – Nothing says summer quite like a tall, sunny sunflower. The birds and bees love them too!
Our flower beds bring more than beauty—they create a little ecosystem that helps everything thrive. And I can’t wait to have fresh-cut blooms for the table each week!
Our Favorite Garden-to-Table Recipes
One of the best parts of gardening is getting to cook with what you grow. Meals feel fresher, more nourishing, and somehow more special when they come from your own backyard. Here are five of our favorite ways to use our garden harvest:
1. Sheet Pan Fajitas
We toss sliced sweet peppers, onions, and sometimes cherry tomatoes with olive oil and taco seasoning, then roast them on a sheet pan alongside chicken or steak. Serve in warm tortillas with lime and cilantro. It’s quick, colorful, and bursting with flavor.
2. Sausage & Sweet Potatoes
This is a cozy, hearty meal that we make at least once a week in the cooler months. Roast chunks of red and sweet potatoes, onions, broccoli, and sliced sausage with garlic, rosemary, and olive oil. Everything caramelizes beautifully in the oven.
3. Mexican Quinoa
This is our go-to for easy, healthy lunches. It features quinoa, black beans, diced tomatoes, onions, and lots of fresh herbs like cilantro or dill. Add avocado or a sprinkle of cheese on top—delicious warm or cold.
4. Creamy Chicken & Rice Soup
When we need something comforting, this soup hits the spot. It’s made with shredded chicken, carrots, onions, spinach, and fresh thyme in a creamy broth with rice. It’s especially good after a long day in the garden.
5. Margherita Pizza
We save this one for weekend nights. Using homemade crust, we layer it with fresh sliced tomatoes, mozzarella, and lots of fresh basil from the garden. A drizzle of olive oil and a pinch of salt is all it needs.
Final Thoughts
It’s such a joy when it finally gets warm enough to be outside again, hands in the dirt, getting things planted and dreaming about what’s to come. There’s still lots of work ahead—watering, weeding, pruning, and of course, protecting those tender sprouts from unexpected weather or hungry critters—but it’s all part of the journey.
Our garden isn’t perfect, and it certainly doesn’t all go according to plan (does it ever?), but it’s a space that brings us together, gets us outside, and teaches us patience, care, and gratitude. There’s something deeply satisfying about sitting down to a meal made with ingredients you’ve grown yourself. It makes you appreciate every bite.
I’ll be sharing more updates as the season goes on—what’s thriving, what’s surprising us, and what we’re learning along the way. I’d love to hear from you too!
What did you plant this season? What’s your favorite thing to grow or cook from your garden?
By Leah Ann Grace
