Summer is the time for lazy days at the lake, yard work – or harvesting tons of fresh veggies from the garden!
Here in Saskatchewan, this is the time of year that the zucchini go crazy.
Gardeners use every possible recipe to use up their excess and then start giving zucchini to their friends, family, neighbours, and maybe even complete strangers!
We all want to make sure the produce we have worked so hard to grow doesn’t go to waste.
So I’m here today to give you inspiration for one more yummy way you can use your zucchini – Zucchini Pizza Boats!
The great part about this recipe is that it is low carb, does great on the grill, and you can use other garden fresh veggies.
Just like with pizza, it is a flexible recipe that you can pick and choose which toppings you would like to use.
I like to start with a zucchini that is borderline too large because the skin will be a little tough, which makes the “boat” hold its shape on the grill better. Plus this gives you a larger hollow to add your sauce and toppings to!
Cut the zucchini in half long-wise and scoop out the soft, seedy part.
Don’t throw it out, though! We will use the insides in the sauce in a minute.
Next, heat a pan on medium heat and add some butter, a few cloves of garlic, and diced onion.
I personally like to add whole cloves of garlic; once they are nice and soft, I just smash them with my knife and give them a quick chop.
I find that method a lot quicker than mincing or grating them raw.
Oh! And this is where the zucchini insides get added.
Next, add diced tomato and some chopped oregano & basil.
I like a bit of heat to my food, so I add an entire cayenne pepper (either a fresh, chopped pepper or a crumbled, dehydrated pepper).
Then, add a splash of balsamic vinegar and a splash of Worcestershire sauce. This really makes the flavour pop!
And as expected, give the sauce a nice seasoning of salt & pepper.
Allow it to come to a simmer and cook the sauce down until it is no longer watery.
The more tomato you add, the more like a pizza sauce it will be.
Adding the zucchini insides, however, makes the sauce a bit different texture than normal pizza sauce, but hey – waste not, want not!
Once your sauce has cooked down to the desired consistency, scoop it into your zucchini boats.
Then you get to add your toppings!
I find that the toppings work best when they are added first and then the cheese added on top; when the cheese gets gooey, anything on top tends to try to slide off if the zucchini boat isn’t quite flat.
You can bake the zucchini boats at 350º for about 40 minutes (depending on their size, time will vary).
My favorite, however, is throwing them on the grill with a bit of smoke!
The flavour is amazing that way, plus if it is a hot day you aren’t heating up your house.
On a pre-heated grill, it typically takes about 40 minutes on low-to-medium heat to cook the zucchini boats.
NOTE: Be careful how high your flame is; you do not want to char the skin!
You can also use a pre-soaked wood plank to add flavour (and catch any gooey cheese that tries to drip off).
The smell of baking bread filling the house is one of my favourite scents!
On cold winter days, fresh bread with a hardy stew really hits the spot.
This no knead recipe turns out perfectly every time – the main challenge is the patience it takes!
In order to ditch kneading the bread, extra rise time is required.
18-24 hours of rise time, to be more specific.
I will usually start a batch Saturday morning so we have fresh bread for lunch on Sunday.
Aside from the rise time, this recipe requires very little of your time to prep and bake.
Oh! And did I mention that it only has 4 ingredients?!
Start with a large glass bowl and add 1 1/2 cups of lukewarm water, then sprinkle 1/2 teaspoon of yeast on top.
Allow the yeast to develop for about 5 minutes before adding 1 1/2 teaspoons of salt and 3 cups of flour (if you are in a rush, you can skip the 5 minutes and the loaf will still turn out fine).
Mix everything together until the flour is all incorporated; you shouldn’t have to work too hard and can add a bit more water if you find you still have dry flour.
Cover the bowl with plastic wrap and place on the counter to rise for the next 18-24 hours.
Unlike many bread recipes, this loaf does not need to be in a particularly warm spot; during the winter months, my concrete counters can be quite cool and we usually keep the heat in the house fairly low.
The extra rise time is to thank again!
Fast-forward 24 hours… Now the dough is ready to bake!
Pre-heat the oven to 450º with your dutch oven inside the, um, “real” oven.
I have an old-school cast iron dutch oven that I scored at a garage sale years ago and it works great!
The hope of spring feels stronger when it is finally time to start seedlings indoors!
I don’t know about the rest of you, but I am always to impatient this time of year, wanting to get some seeds started – and now that March has arrived, the time has come!
Tomatoes and peppers should be planted in March so they have enough growing time to produce once our short growing season starts in the North.
Depending on the variety you plan to grow, the tomato plants will need anywhere from 60-100 days until you can harvest mature fruit.
And yes; I just called tomatoes fruit!
I know it can be a huge debate and I tend to call tomatoes fruit sometimes and vegetables other times, depending on the reference.
Why grow tomatoes?
Tomatoes are a versatile veggie (see what I did there?) that are used in everything from ketchup to spaghetti sauce to salads to pizza… The list goes on and on!
Whether you like raw tomatoes or not, I would be willing to bet that you like at least a few of the other recipes they get added into.
Also, there is just something so satisfying about the beautiful colors you can grow; classic cherry red, bright yellow, and even some that are a dark purple!
Another great reason is the fact that tomatoes are easy to grow once you have all the know-how (which is why you are reading this blog).
But the biggest reason of all?!!
The incredible flavour is NOTHING like you have ever tasted from a grocery store tomato!
It will make you feel like you have lived your entire life in black & white and finally see (taste) color for the first time.
There really is just something about homegrown that kicks the taste up to a million times better! Especially if it is a hot tomato straight off the vine…
So let’s get to it!
Tomato seeds need light, fluffy potting soil for ideal germination – DO NOT USE GARDEN SOIL!
The reason for this is that potting soil is easy for the new plant to poke up through without fighting through heavy-packed garden soil (plus potting soil tends to hold the moisture better).
Speaking of moisture, you should moisten the soil so it is damp, but not wet.
If you over-water the soil, your seeds will rot and you will find yourself spending $5 a pot for tiny plants at a garden centre.
HEAT: this is a big factor that I overlooked as a beginner gardener. Your seeds need enough heat to germinate and household temperatures aren’t always warm enough.
Tomato seeds can germinate at 60 F, however they prefer 80 F as an ideal temperature.
I use a heating pad with my covered seed starter kit to make sure they have the idea temperature and humidity – and let me tell ya! It makes a world of difference!
Not only do I have a better germination rate (a.k.a. how many seeds sprout), but my seeds also germinate much more quickly than they would at a cooler temperature.
You need to keep the soil moist (once again, make sure it’s not wet) while the seeds sprout.
Once the seeds poke through the soil and are close to touching the lid of the seed starter kit, remove the lid.
Now that your tomato plants are up, they need proper light!
Early March where we live typically does not give the ideal amount of light, even with our huge South-facing picture windows.
I invested in a grow light that gives my plants the extra energy they need to get established during the “leaner” months of daylight.
Grow lights should be 4-6 inches from the top of the tomato plants to get the maximum benefit.
I won’t go into detail on the specifics of choosing a grow light on this post, so be sure to follow me here, on FaceBook and/or subscribe to my YouTube channel for when I go over those details
Once the weather warms up to temperatures that are consistently above freezing, it is time to begin hardening your plants off.
If you are new to starting plants from seed, you are probably wondering what I’m talking about.
Hardening off means that you gradually get your plants used to the temperatures outside, any wind they may be exposed to, and direct sunlight.
Most windows will block a certain amount of UV rays from the sun (some will block almost all of it), which means that your plants aren’t used to it – and can get sunburn, just like people!
If you have really strong winds (like we do on our acreage here in Saskatchewan) you will have to be very careful with taller plants to ensure they don’t just get blown over or get broken tops. Your best bet is to keep them as sheltered as possible outside during the hardening stage.
When you are hardening off your plants, place them outside for about an hour the first day and then bring them back inside. Repeat this step for the next few days before extending the time to a couple hours for the next several days.
The goal is to slowly get them used to the environment they will be living in.
When I plant my tomatoes in a greenhouse, I typically skip this step. There can still be some minimal sunburn, but nothing major.
Once your tomatoes have been hardened off, you are ready to plant!
First things first, we need to talk soil.
Tomatoes prefer soil that is slightly acidic (6-6.8 pH range), well drained, and high in organic material.
They love humidity and plenty of water, but (like most plants) don’t want to be drowned.
I use about a 50/50 mix of peat moss and soil in my beds; the peat moss is light, fluffy, and drains well.
When I plant my tomatoes, I add a banana peel (or even a whole banana if we won’t be eating it), a scoop of used coffee grounds, egg shells, compost, and a tablespoon of epsom salt in each hole.
Composting is another topic I will be discussing on my blog, so be sure to follow me so you don’t miss the “black gold” of gardening!
Why should I add any of this?
The bananas add potassium that the tomatoes will tap into and it helps prevent blossom end rot, which is a deformity caused by deficient nutrition.
The coffee grounds add nitrogen and the eggs offer calcium, which also help prevent blossom end rot.
Compost is pure energy for the tomato plants to feed off of and the epsom salt offers calcium and helps promote blooming.
When you actually get down to digging your hole, take into account how tall your tomato plant is.
Every hair on the stem of your tomato plant is a root just waiting to grow, so you want to maximize that root base as much as possible.
By planting your tomato with as much of the stem in the soil as possible with the topmost leaves above the ground, you will have healthier, more vigorous plants.
Be sure to remove any leaves that are on the part of the stem that will be buried.
If you have an especially tall tomato plant, you can actually plant it sideways so the stem runs horizontally in the soil and then bends upward for the part you want above ground (I do this ALL the time!)
Varieties of tomatoes
Before we get deeper into the daily care of your tomato plants, let’s talk about my favourite varieties!
You can choose from determinate or indeterminate varieties of tomatoes; determinate means they will only grow to a certain size bush and indeterminate will never stop growing taller, if given the growing season.
All the varieties I list below are indeterminate.
Each year I end up with plants so tall they touch the roof of my greenhouse.
Aside from just being so pretty to look at, cherry tomatoes are such a tasty snack to munch on while I am watering the garden.
They are prolific producers and have such a juicy, full-bodied flavour that my husband and I enjoy all summer long – and winter, too!
Winter Too?! Let me explain: I am such a sucker for plants, I just had to bring a few cherry tomato plants into the house last fall… And they have been giving us DELISH tomatoes in the middle of winter!
There are many different varieties to choose from, which can range from 45 – 80 days to maturity.
I recommend doing research on varieties that do well in your particular zone and growing environment.
These gigantic tomatoes are amazing for so many reasons!
They are traditionally what you would have on a burger, but they also have a lower water content than many other tomatoes – which makes them great for sun-dried tomatoes, pasta sauces, pizza, ketchup, etc.
Their flavour is milder than the cherry tomatoes when eaten raw, but when cooked down in recipes it is a nice, rich taste.
Plus, who wouldn’t feel a swell of pride while picking a huge basket of these from a plant that is bending from the weight of all those beautiful tomatoes?!
Beefsteak tomatoes average about 85 days to maturity, depending on variety.
Warning: they have more of a risk of blossom end rot than other tomatoes, so watch out for that.
Aaah… Pear Tomatoes…
These are one of my absolute favourites because of their unique shape and color!
They are so pretty and their flavour is the sweetest of any tomato I have ever eaten.
Pear tomatoes are smaller than cherry tomatoes and have a similar growing season.
They can be difficult to find at times, so save your seeds if you want to be sure you can grow them year after year!
I give my tomatoes a good soak daily, but try to be sure they are not “drowning.”
Typically, I will trim the bottom leaves off the plant up until the place the lowest set of tomatoes are growing.
Why? Plants put their energy into everything attached to them. If they have leaves, they send energy there.
I hated this concept until I tried it the first time. I thought, “Leaves produce energy for the plants, so I am going to keep them!”
While it is true that leaves produce energy for the plant, they also require energy. By cutting the lowest leaves off, the plant forced more of its energy into the top part – including the formation of tomatoes!
I have found that I have much more success when I am diligent on weekly or bi-weekly fertilizing.
I like using a combination of compost, liquid fertilizer, and pellet fertilizer from one week to the next.
If you choose to go organic, you can still use a compost tea weekly rather than the traditional store-bought fertilizer.
This is another counter-intuitive thing to do…
Suckers will produce tomatoes. Eventually.
We do not have a long enough growing season here to allow the tomatoes to spend all their energy producing suckers, so they have to go!
If you haven’t grown tomatoes before, suckers are the part that starts growing at the junction between a leaf and the stock of the tomato plant.
(Note: do not confuse suckers with blossoms; the blossoms will typically start growing on the stock where there isn’t a leaf growing)
I use small garden shears to cut the suckers off to make sure the plant isn’t damaged. You can also carefully twist the sucker until it breaks free from the plant.
Read to the end for my secret to create more tomato plants using suckers!!!
Tomatoes are self-pollinated, which means that they do not need a “male” and a “female” flower to create fruit.
They do, however, need wind or vibrations to get the pollen to fall into the stigma of the flower.
If you plan to grow your tomatoes in a greenhouse or indoors, you will need to give a gentle shake or taps to your plants every few days to make sure they have been pollinated.
Within a few days, if the yellow part of the flower falls off, but the stem remains, you likely have a successfully pollinated tomato. If the green part attached the flower or the entire stem falls off as well, you will not get a tomato from that blossom.
Indeterminate tomatoes need support so they do not fall over or break under the weight of the tomatoes they produce.
Some gardeners will use tomato cages, however I have found that my tomatoes typically grow much taller than the cages.
Instead, I tie a sturdy string from the ceiling of the greenhouse and use clips to secure the plant to the string, adding more clips as the plant grows.
I have also seen bamboo poles used; for this method you will need to have a deep enough bed for the bamboo pole to offer sturdy support.
Ripening geen tomatoes
Frost is on the way; can you pick green tomatoes and ripen them?
Well, the answer is YES – and NO!
It really depends on how well developed they are.
If they are mature enough, they will ripen to a beautiful red with amazing flavour on their own.
If they are not mature enough, they will turn brown and rot.
So how do you know the difference?
Maturing tomatoes on the vine will turn from their juvenile color of dark green to a lighter green and will be roughly the size they should be when fully ripened.
If they have a twinge of pink or red (or yellow in the case of pear tomatoes), you can certainly pick them and allow them to ripen in the house.
The larger the tomato, the more forgiving they are when picked early; beefsteaks can still be very green and will be okay, however cherry tomatoes and pear tomatoes have to be a lot closer to maturity in order to finish ripening in the house.
One myth that has been prevalent for many years is that ripening tomatoes need sunlight.
I have ripened many green tomatoes without any sunlight just fine.
What about frozen tomatoes?
If your tomatoes froze, I really hope you have a compost pile set up already… because they need to get chucked!
Okay, okay… I know some people may still try to use them, but let’s be honest here… they turn to mush.
So how about if you covered your tomatoes before the first frost and want to know if they are still good?
The photo above is an example of the veined pattern that shows up on tomatoes that have been touched by frost.
If they froze solid, they will turn to mush as soon as they thaw, however if they have just been touched by frost they can still be firm.
The tomatoes touched by frost will not ripen into a nice red; if you want to salvage them, you need to use them ASAP – otherwise they will go bad.
Pinterest has some interesting recipes and I may post some here later as well.
Bugs can be a huge struggle in gardening, which is part of the reason companion planting is a thing.
Other reasons to companion plant include flavour, shade, and even added nutrients!
Planting marigolds with tomatoes helps reduce the pests that like to feed on your tomato plants. The flowers may smell stinky, but they are kind of pretty!
I LOVE (let me reiterate – I LOVE) basil with tomatoes!!!
They grow well together and I love pairing them in the same foods.
Some people swear by the fact that they enhance each other’s flavours when grown together…
My unconventional companion is green beans.
Why green beans?
Beans are a “nitrogen fixer,” which means that they pull nitrogen into the soil and the tomatoes can then “eat” the nitrogen.
Runner beans also act as a natural support for the tomatoes if done correctly.
The downside is the fact that the green beans have large leaves that can block out sunlight, so I keep mine well trimmed.
As summer draws to a close and fall sets in, my tomatoes typically begin to come ripe in the basket-full!
I use lots of the fresh tomatoes in meals like sourdough pizza, zucchini pizza boats, and chunky salsa – but there is always more than we can use without preserving the tomatoes!
Some of my favourite ways to preserve tomatoes is by making spaghetti sauce, sun dried tomatoes or this fire roasted salsa recipe!
I often will make a couple of these recipes at the same time; in the photo above, I have a batch of tomato rounds in the dehydrator and the off-cut tops will be used for the fire roasted salsa.
That keeps my sun dried tomatoes in nice rounds, while the flesh left over from cutting the woody centre of the tomato out gets blended into the salsa.
Why is fire roasted salsa better than raw salsa?
Don’t get me wrong – I love a good Pico De Gallo (chunky salsa) on my fried tacos, but fire roasted salsa is much better for preserving because of its thick, even consistency.
Roasting the ingredients before blending them not only brings out the heat in the peppers, but it also enhances the flavour in the tomatoes and reduces the water content (no one wants watery salsa!)
PRO TIP: Using beefsteak tomatoes will also help achieve the desired consistency because they naturally have lower water content than other varieties of tomatoes.
Start by lining a large baking sheet with parchment paper and cover it with a layer of chopped tomatoes and onions, whole garlic cloves, and whole jalapeños and cayenne peppers.
Drizzle it with a bit of olive oil and mix well, then sprinkle a bit of salt to taste.
You don’t want the layer of veggies to be too deep or you won’t get the ideal results of an evenly roasted salsa.
Place the baking sheet on the top rack of a pre-heated oven, set on broil.
Watch your batch to make sure it doesn’t burn and flip once the peppers start to blister and the tomatoes start to brown.
This should only take a few minutes.
Once the other side of the peppers blister as well, remove the baking sheet from the oven and allow to cool.
Next, cut the stems off the peppers and add the roasted ingredients to the food processor, along with the cumin, fresh lemon juice, and cilantro.
Blend well and give it a taste test!
The beauty of making your own salsa is that you can decide just how mild or spicy you would like it to be; if it isn’t spicy enough for your taste, just add a bit of cayenne powder to kick it up a notch.
This recipe only makes about a pint, so you will need to roast multiple pans of veggies if you want to can large quantities of fire roasted salsa to use up the bounty from your tomato harvest.
If you just want a jar of fresh, homemade salsa to enjoy you’ll find this is the perfect size batch to whip up quickly!
Start to finish, this recipe only takes 15-20 minutes to make – including the roasting time!
2 cups tomato, chopped
1/2 white onion, chopped
3 cloves garlic, whole
3 jalapeños , whole
2 cayenne peppers, whole
2 tablespoons olive oil
1 lemon, juiced
1 tablespoon cilantro dried or 1 cup fresh
1/4 teaspoon cumin
Salt & pepper to taste
Drizzle olive oil on tomato, onion, garlic, jalapeño, and cayenne peppers – mix well.
Roast on a lined baking sheet in a pre-heated oven set to “broil” on the top rack.
Flip vegetables when the peppers start to blister.
Remove from oven when second side of peppers blister and allow to cool.
Cut pepper stems off and place all ingredients in food processor.
Add cayenne powder to reach desired spiciness, if it is not hot enough for your taste.
If canning the salsa, place in sanitized jars and process in hot water bath.
Serving size: 1 pint
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Fall-time in Alaska has the richest smell – one that is hard to fully describe to someone who has never experienced the amazingly overwhelming combination of a thousand scents…
The ever-present sappy smell of evergreens…
The musky scent of rotting leaves, scattered across the ground in the chill breeze…
But most of all, the rich tang of ripe cranberries wafting through the crisp air.
Of all the mountain smells, ripe cranberry is the scent I miss the most!
I have always loved picking wild berries, so much so that my mom would have an extra task on her “to do” list when I would show up unexpectedly with a bucket of berries before I was old enough to process them myself.
Cranberry meat sauce has been a traditional family recipe since before I was born – and I love it to this day!
We typically would use the sauce when we had fried moose steaks – I mean, how much more Alaskan can it get?!
BUT, living on the prairies is very different than mountain living in many ways.
We lack the wild cranberry plants and I hate buying something I grew up picking, catching or growing (buying salmon is a huge no-no!)
Without cranberries, I realized that rhubarb has a similar amount of tartness and decided to give this recipe a make-over to use my abundance of homegrown rhubarb!
Highbush cranberries have much more water content than lowbush cranberries (did you even know there were other kinds of cranberries than your typical Thanksgiving spread..?) or rhubarb, so I added more water to the mix than the original recipe called for.
I cooked the rhubarb on low heat while I chopped and added onions and fresh celery.
Next came the vinegar, sugar, salt, pepper, and cloves.
But I didn’t have the allspice the recipe called for on hand!
Oh! Guess what? Allspice is a mixture of cloves, cinnamon, and nutmeg – so I simply added the cinnamon and nutmeg to get the proper taste.
I love the flavour profile some garlic adds, so I threw in a couple cloves.
And while I was changing the recipe a bit, why not add a few drops of liquid smoke?
I mean, I was substituting rhubarb for cranberries anyway – may as well go all in with my intuitive cooking style!
Once all the ingredients were combined, I brought the mixture to a low simmer and turned it down so it barely bubbled.
Slow and steady wins the race here!
Trust me! If the mixture burns on the bottom, the entire batch will have a dark, burned taste that will ruin the sauce.
Thick sauces are prone to burn easily (even if stirred regularly) if the heat is too high.
PRO TIP #1: The thicker the bottom of the sauce pan is, the less likely the batch is to burn.
Slowly cooking the sauce down to the right thickness also helps the flavours to blend and enhances the end result.
PRO TIP #2: Place the sauce in a crock pot on low heat to allow it to reduce to the desired consistency.
Once it has cooked down to the thickness of applesauce, place the meat sauce in sanitized jars and process with a hot water bath.
This recipe makes about 2 pints.
Rhubarb meat sauce pairs extremely well with wild game, lamb, and other meats with its spiced tartness; it can also be used in wine reduction sauces and baked beans.
8 cups rhubarb, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 cup water
1 onion, chopped
1 1/3 cup white vinegar
2 2/3 cups white sugar
2 teaspoons ground cloves
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 teaspoons salt
1/2 teaspoon pepper
6 drops liquid smoke
Combine rhubarb, garlic, celery, onion, and water. Cook until soft.
Add remaining ingredients and bring to a low simmer.
Cook on low heat, making sure not to burn, until mixture has reduced to a consistency similar to apple sauce. (NOTE: this can be done in a crockpot)
Place sauce in sanitized jars and process with water bath.
Serve with wild game, lamb or other meats. Can be used in wine reduction sauces and baked beans as well.
What recipe brings a “taste of home” to your cooking? Drop a comment below!
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During the long, cold winter months I tend to binge-watch DIY YouTube gardening videos – everything from how to grow blueberries, to composting, to building a greenhouse!
This past winter I came across the idea of expanding growing space by building an arched trellis using cattle panels.
I was intrigued!
I love mixing “functional” with “decorative accent…” if you follow my blog, you’ve already seen the DIY garden arbor we built this spring for that very combination!
An archway in the middle of my garden, covered with vining foliage and flowers sounded like such an elegant, whimsical idea.
First, we started off by building two matching raised beds as the foundation of our arched garden trellis.
Once they were in place, stained, and filled with a combination of compost and soil, we drove 4 metal t-posts into the ground so they were good and solid.
I wanted to have about 6 inches or so on the inside of the trellis so I could plant bush beans inside the archway and runner beans on the outside to vine upward.
Next, we gently curved the cattle panels into a consistent arch and secured them to the t-posts; in some of the YouTube videos people used zip-ties to secure them, however we found they weren’t sturdy enough and used wire instead.
The cattle panels were about $65 CAD from our local farm supply store, which was more than we had hoped they would cost but decided that it would be worth it in the end.
We added sand between the raised beds to avoid ending up with a muddy walkway when we got a heavy rain.
(The archway seemed nearly invisible as just bare wire)
I planted bush beans inside the archway, as planned, and scarlet runner beans & purple runner beans on the outside of the trellis.
The raised beds were large enough that I had space to plant zucchini, summer squash, patty pan squash, and small rows of lettuce, spinach, kale, & arugula in the part of the beds away from the trellis.
And then the long wait began!
Slowly, I could see progress… vines crept upward inch by inch as I trained them to wind around the wire.
By late July the beans were almost as tall as me – and by mid-August some of the vines had finally grown all the way up and over the trellis!
The whimsical tunnel of lush foliage, covered in flowers and peppered with fresh green beans was everything I had envisioned!
As far as the functional part of this DIY build, the cattle panels gave us an additional 128 square feet of vertical growing space!
And as everyone knows, extra growing space = extra production!
(yes, we live on an acreage where we have plenty of space to grow veggies, but keeping everything as compact as possible makes weeding, watering, and harvesting easier)
Over the last few months, we have had more than enough green beans to eat with every meal if we wanted AND lots left over for canning & pickling.
What innovative garden builds have you done? Drop a comment below!