What We Planted This Year (And How We’ll Savor It)

Written By Leah Gilbert

My husband and I have been working hard since the spring to get our garden just right. We’ve soaked up every bit of sunshine on the warm days (and stayed as cool as possible on the hot!), digging in the dirt, and planning out a mix of flowers, veggies, and herbs that we’re really excited about.

There’s something so rewarding about watching the life you’ve worked so hard to take care of start to grow and flourish! I’ll be posting updates throughout the season as everything starts to grow more and more (and eventually feed us!), but 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

Leafy Greens:

  • Kale

  • Spinach

Root Crops:

  • Carrots

  • Onions

  • Sweet potatoes

  • Red potatoes

  • Petite mixed potatoes

Fruit-bearing Veggies:

  • Brandywine tomatoes

  • Sweetie tomatoes

  • Carnival sweet peppers

  • Broccoli

  • Black beans

Herbs:

  • Basil

  • Lavender

  • Rosemary

  • Dill

  • Lemon Thyme

Flowers for Pollinators & Beauty

  • Zinnias

  • Cosmos

  • Snapdragons

  • Delphinium

  • Marigolds

  • Sweet Peas

  • Sunflowers

These not only beautify the space but also invite in the bees and butterflies that help everything thrive.

Our Favorite Garden-to-Table Recipes

1. Sheet Pan Fajitas

Using our homegrown sweet peppers, onions, and maybe even a few cherry tomatoes—roasted all together and served in warm tortillas. So easy and full of flavor.

2. Sausage & Sweet Potatoes

Roasted red and sweet potatoes tossed with sliced sausage, onions, broccoli and herbs—simple and hearty, perfect for weeknights.

3. Mexican Quinoa

Made with black beans, tomatoes, and onions. Fresh, filling, and great for lunches or dinners during the week.

4. Creamy Chicken & Rice Soup

A cozy meal made with carrots, onions, spinach, and fresh herbs from the garden. A favorite when we want something comforting.

5. Margherita Pizza

Fresh tomatoes and basil on homemade crust with mozzarella. This is one of those recipes where garden-fresh ingredients really shine.

It’s such a joy when it finally gets warm enough to be back outside again, getting things planted and growing with excitement for what’s to come. There’s still lots of work to do, but we’re excited to keep sharing the journey!

What did you plant this season?

By Leah Ann Grace

Leah Gilbert