A few years ago I decided to start an herb garden, but it’s not your traditional herb garden. My “garden” is comprised of a plant stand, which I found at a local gardening store, and terracotta pots painted to match. The herbs I selected include: sage, rosemary, thyme, basil and oregano. I also have a habanero pepper in a pot next to the stand.
Although potted herbs are growing in my breezeway now, I can move them indoors when it gets cold. I was motivated to plant this herb garden in anticipation of our family’s canning weekend, which has become an annual event spread over two weeks. It begins when my mother-in-law and I head to the Mennonite Auction Houses. We’ll bid against grocery store buyers and others to get the best price that we can for bulk canner tomatoes, which we’ll use to build up the liquid volume of our sauce.
We’ll come home with a load of tomatoes and other fresh produce including raspberries for jam, gourds for fall décor, pickles for canning, onions and other homegrown veggies.
After returning home from the auction house, we’ll set the tomatoes outside on picnic tables to continue ripening so they’re ready for the canning weekend. The remaining ingredients for our sauce will be picked fresh from our own 30 Roma Tomato plants and our two herb gardens.
The actual recipe for this sauce has been handed down from one generation to the next, so I’m sworn to secrecy! But I will list the ingredients and provide a few directions, so you can try your hand at brewing your own blend of spaghetti sauce.
Plenty of Blue Sky & "Strawberries in a Cloud" for this Iowa Farm Family
Scott Jencks farms with his father, Warren, and his brother, Mark, in Fayette County. They farm some of the best ground in the state of Iowa, and then again, some of their fields present more than a few growing challenges.
“Seed technology and equipment technology has come a long way in a few years. We’re looking forward to using Latham’s Seed-2-Soil® program to organize all of our data in hopes of increasing our overall productivity and efficiency,” says Scott. “We’re running populations between 27,000 and 37,000 for the first time this year. We’re pushing populations where we can and bringing them down where we can’t. I’m really looking forward to this fall when we’ll see how it works!
“We’ve been working with Nick for four years now, and his recommendations have proved so valuable that we don’t even question him anymore,” says Scott. “Nick creates a prescription planting plan for each field and places Latham® corn and soybean products where they will work best for our soil and farming conditions. One of the things that we like best about working with Nick is that he’s interested in more than just selling us seed. He also has walked us through planting populations, tillage system and residue management. He’s become a real partner in our operation.”
The Jencks family: Scott, Linda, Seth, Megan and Kelsey
Figuring out how to make things work better is Scott’s true passion. He earned a degree in Automotive Technology from Hawkeye Community College and worked for five years as a mechanic. His time away from the farm made him realize just how much he missed it, so Scott began farming full time in 1993. Then he and his wife, Linda, were married one year later.
“Scott and I both grew up on farms around Hawkeye and love the freedom of living in the country,” says Linda. “Once the chores were done, my siblings and I found something to do outside for the rest of the day. It was such a carefree childhood, and I always wanted that for my kids.”
Dream it and you can achieve it, as the old saying goes. Today the Jencks are the proud parents of 14-year-old triplets, who enjoy playing outside with their pets and spending time by the creek. Their son, Seth, also keeps busying playing baseball, football and basketball. Their daughters, Megan and Kelsey, enjoy participating in band and choir. They’re really looking forward to starting high school next year and having the chance to become involved with speech and drama.
Because they all enjoy being outside, the Jencks’ extended family enjoys spending time together each summer at a cabin in northern Minnesota. Adults and kids alike go fishing, boating, tubing and water skiing. They also go for bike rides and spend time reading.
“Every time I say that I’m going to make Strawberries in a Cloud, my kids get excited. It makes a great potluck dish, too,” says Linda. In addition to being a busy mom and wife, she also works as a speech pathologist for Keystone AEA in the New Hampton School District, pre-school through 12th grades.
Summer is definitely a time of potlucks and family gatherings. What’s your favorite go-to dish?
Fresh Milk, Squeezed Daily by this 5th Generation Farmer
Joel and Mindy Meier with their children: Morgan (10), Jason (8) and Mallery (5)
Joel Meier’s passion for teaching is evident whether he’s hosting a group of elementary students on his family’s dairy farm or coaching one of his kids’ sports teams. This fifth generation Iowa dairy farmer feels fortunate to have the opportunity to raise his family on the same farm where his father was raised.
“I started milking cows before I started school,” says Joel, with a smile on his face. “I always wanted to be where my dad was, so I spent a lot of time outside or in the dairy parlor with him.”
Joel’s involvement on the farm increased as he grew older. At 10 years old, Joel was responsible for feeding veal calves. Using a feeding system designed and patented by his grandfather, Joel fed the calves twice a day. The bagged milk replacer was mixed in an old bulk tank and then pumped through a hose into pails.
Joel Meier (at right) is pictured with his grandfather, Martin; father, Brad; and son, Jason.
Martin Meier, Joel’s grandfather, was the first person to raise veal calves in Iowa. He raised 400 head at a time for 16 weeks until they reached 350 to 400 pounds for the Kosher market in Dubuque, Iowa. The Meiers raised 22,000 head of veal calves before the ‘80s Ag Crisis hit. Despite the extremely challenging conditions at the time, the Meier family was able to hold onto its main dairy operation and 500 acres of farmland.
Although Joel continued to help with the family’s row crop and dairy operations throughout high school, he also made time for sports. He was a four-year letter winner in both basketball and football. Along with being selected 1st Team All-Conference in both sports, he was also selected All-State twice in basketball. His love of the games prompted him to major in Education and earn a coaching certificate. Joel earned his degree from Buena Vista on the campus of North Iowa Area Community College (NIACC) in Mason City. Because he attended classes close to home, Joel was able to remain active in his family’s dairy operation.
“In 1993, I started getting part of the milk check and building my own herd,” said Joel. “When my grandpa retired in 2001 and moved to town, I became more involved with the dairy. Then my wife, Mindy, and I moved to the home farm.” In addition to the dairy, Joel and his parents have a wean-to-finish hog operation. They also raise corn, soybeans and alfalfa together.
Today Joel and Mindy make their home in rural Cerro Gordo County with their three children. Their oldest daughter, Morgan, is 10 years old. As a first-year 4-H member, she plans to show three calves at this summer’s county fair. Their son, Jason, is 8, and their youngest daughter, Mallery, is 5. Joel has coached both Morgan’s and Jason’s flag football teams, Morgan’s basketball team and is busy this summer coaching Jason’s baseball team.
It’s only a natural for the Meiers to be advocates for dairy consumption. They’ve hosted dairy farm tours for each of their kids’ classes and have also sponsored the local Girl Scout troop to earn the Dairy Delights badge, which involved learning about dairy cows and making foods that are made from milk. The Scouts churned butter and made ice cream in a bag, so we thought it would be fitting to share this recipe during June Dairy month. Also included below is one of Joel’s favorite dairy recipes for Strawberry Pizza.
What’s your favorite way to enjoy dairy?
Ice Cream in a Bag
Ingredients:
1 T. sugar
½ c. Half & Half
¼ tsp. vanilla
6 T. rock salt
1 pint-size Ziploc plastic freezer bag
1 gallon-size Ziploc plastic freezer bag
How to make it:
Fill the large bag half full of ice and add the rock salt. Seal the bag.
Put milk, vanilla and sugar into the small bag and seal it.
Place the small bag inside of the large one and seal again carefully.
Shake or squeeze until mixture is ice cream, about 5 minutes. The trick is to keep the mixture moving so it becomes ice cream.
Wipe off top of the small bag, then open carefully and enjoy!
Beef Production Has Been This Family’s Tradition for Five Generations
Medberry’s Stone House
Nestled in the rolling hills and green pastures of Clayton County, Iowa, you’ll find Rob and Dawn Medberry’s generational home almost blending into its native landscape.
“The attractive old stone house, erected in 1860 of stone quarried on the farm, still stands staunch and strong. The tall barn, erected in 1864 with a hewn oak frame and stone foundation, stands straight with nary a sag in its roofline,” according to an article printed in a 1967 newspaper that Rob shared with me. More than four decades later, this report is still accurate.
The farmstead was built by James Kerr, who moved from his native Scotland to New York state as a young man. He worked as a bargeman on the Erie Canal before moving to Elgin, Ill., and taking a bride. The young, married couple moved 5 ½ miles north of Volga, Iowa, and stared acquiring farmland. Kerr bought this farm in 1856, just 10 years after Iowa gained its statehood. He was truly a Scottish pioneer, gaining notoriety for his registered Shorthorns and fine horses.
James Kerr’s son, John, took over the farm in 1908. John Kerr’s daughter, Agnes, married Perry Medberry and the young couple became the farm operators in 1924. Rob’s father, Glenn Medberry, was born on the farm and lived there until 1988.
Rob Medberry’s Latham Dealer Sign, with frame built by his son Max. A purple-ribbon award winning 4-H project!
Rob’s family is the fifth generation of Medberry’s to live in the beautifully crafted stone house. He and Dawn will celebrate their 23rd wedding anniversary on June 11. They’re also the proud parents of four very active children: son Max, 17, is just finishing his junior year of high school; 13-year-old daughter Madelin is a 7th grader; Maria, age 7, is finishing second grade; and daughter, Mayleigh, is three years old.
Activities on the farm keep the brood busy when school dismisses for the summer. From the time he was old enough to enroll in the program, Max has been active in 4-H. Last summer he earned a purple ribbon at the county fair for his woodworking project, which involved building a frame for his dad’s Latham dealer sign. This summer Max is showing a steer at the county fair, and Madelin is showing a heifer. Both of them have also entered a Pen of 3, which will be judged according to feed efficiency and cost of gain, as well as for amount of back fat and length of ribeye.
Rob Medberry and part of his cattle herd.
Raising beef is a natural in this part of the state, where pastureland and forage is abundant in the hillside. The Medberrys have 70 cow-calf pairs plus 110 feeder cattle. They also plant Latham® Hi‑Tech Hybrids and Soybeans.
Rob is in his first season as a Latham® dealer and says he’s enjoying it. “Nick Benson (Latham’s regional sales manager here and corn product specialist for the west) knows the products and is great at placing them in these soils,” says Rob. “I don’t have to worry about product performance because Latham has developed a reputation for quality. And, the people are just great to work with.”
With chores and field work, plus a household of busy children, the Medberrys rely on quick fixes and kid-friendly meals like this recipe for Sloppy Joes. It’s a crowd pleaser for all ages!
Grilling season is upon us, and there is no better place to enjoy a great steak than in Iowa! Iowa’s cattlemen are committed to providing wholesome, safe and delicious beef. With abundant feed, rolling hills and green pastures, Iowa is one of the premier beef-producing states in the country.
Beef puts the sizzle in summer by delivering great taste and nutrition. There are 29 lean cuts of beef each packed with 10 essential nutrients making beef one powerful protein. With so many lean cuts available – like traditional favorites such as T-Bone, Sirloin and Strip Steak – you may wonder how to choose which is best for you.
Learn about all the great beef options available from a Web tool called the Interactive Meat Case. Visit the homepage of IaBeef.org to learn more about the variety of nutritious and satisfying beef cuts, including cut descriptions, recipes and cooking tips.
Grilling is one of the healthiest ways to enjoy beef and it’s as easy as 1, 2, 3 — follow these grilling basics for great beef every time!
Step 1: Prepare gas or charcoal grill according to manufacturer’s directions for medium heat.
Quick tip: To estimate medium heat, cautiously hold the palm of your hand, at cooking height over the grill surface. Count the number of seconds you can hold your hand in that position; approximately 3 seconds is medium
Step 2: Remove beef from refrigerator and season with herbs or spices as desired. Place on cooking grid.
Quick tip: Marinades tenderize less tender and less expensive cuts of beef. Always marinate in the refrigerator. Less tender beef cuts from the round, flank and skirt should be marinated at least 6 hours – but no more than 24 hours – in a mixture containing an acidic ingredient or a natural tenderizing enzyme such as lime juice, Italian dressing or wine.
Step 3: Grill, turning occasionally to desired doneness. After cooking, season beef with salt, if desired.
Shannon Latham and WHO Radio’s Bob Quinn enjoyed taking part in the Iowa Burger Tour. They gave a “thumbs up” to the Gunder burger from the Irish Shanty in Gunder, Iowa.
Quick tip: Use long-handled tongs for turning steaks; a fork will pierce the beef causing loss of flavorful juices.
Quick tip: The best way to determine doneness is to use an instant-read meat thermometer, inserted horizontally from the side to penetrate the center of the meat. Allow 10 to 15 seconds for the thermometer to register the internal temperature.
Aim for a reading between 145°F (medium rare) to 160°F (medium), which are the ideal temperatures for tender, juicy steaks
To avoid over cooking, remove steaks from grill when thermometer registers 10? below desired temperature as the steak will continue cooking when removed from the heat. After removal from grill allow steaks to ‘rest’ for several minutes before slicing.
Time guidelines are available relative to beef cut and thickness. Click here to view the chart.
Producer-directed and consumer-focused, the Iowa Beef Industry Council is funded by the $1-per-head beef checkoff. Checkoff dollars are invested in beef promotion, consumer information, research, industry information and foreign market development, all with the purpose of strengthening beef demand. For more information, visit www.iabeef.org.
Guest blog by Amanda Radke, BEEF Daily editor, and fifth-generation rancher from Mitchell, SD
After a long, cold winter and spring on the ranch, the sun is finally shining, the birds are chirping, the pastures are greening up, and I’m dusting off my running shoes to start training for an upcoming half-marathon this summer. May not only brings a change in weather and our spirits, but it’s also a time of celebration. Did you know May is Beef Month?
As a busy rancher, writer, blogger, speaker and wife, I believe in the power of protein found in beef to keep me strong, healthy and energized to conquer the things I need to accomplish throughout the day.
In honor of Beef Month, I hope you will try this family-favorite recipe, “Beef-Stuffed Peppers.” This is an oldie, but a goodie, found at BeefItsWhatsForDinner.com. The best part about this easy recipe is that it always wows a crowd and makes a bold statement when entertaining. Be inspired by this recipe and have a May fiesta to celebrate family, friends, healthy living and May Beef Month!
More about Amanda Radke:
When BEEF magazine decided to initiate BEEF Daily, an online roundup of beef-industry news and commentary presented each morning from Monday through Thursday, Amanda Radke was the logical choice to serve as its Editor.
She’s a fifth-generation rancher from Mitchell, SD, and a recent South Dakota State University graduate. She grew up on a family-owned Limousin seedstock operation in which she’s still very active.
At a young age, she already has a long record of advocacy for the U.S. beef industry. She’s the 2006 National FFA Extemporaneous Speaking champion, and the 2006 National Beef Ambassador. And she’s served previous internships with USDA’s Ag Marketing Service in Washington D.C, and the National Cattlemen’s Beef Association in Denver, Colo., in addition to an internship with BEEF magazine this in 2008.
Just how much of an advocate is she? You might ask. Perhaps you heard the story of a young FFA member who led a walkout of several thousand members from a Carrie Underwood concert a couple of summers ago in protest of the country singer’s anti-meat positions and association with the Humane Society of the U.S. That young person was Amanda.
On BEEF Daily, Amanda will be providing timely industry news each morning from Monday through Thursday, to which readers can comment; along with her blog chronicling her experiences and adventures as a young ag professional.
There’s an old adage that says, “The grass is always greener on the other side of the fence.” But as I rode in the buddy seat while Marc Johnson planted corn in a field overlooking his cow-calf pairs on pasture, his herd looked content.
It’s no wonder these cows are happy because life is good on this Ida County farm. The damp, cool days of April have turned into mild, sunny days in May. As a result, the conditions have been fit for calving. The Johnson’s first calf dropped April 2, and there were 53 calves on the ground four weeks later.
What a difference a few weeks make in the country! Although Marc got a later start planting than he had hoped, everything ran smoothly and he finished planting corn in record time. Marc was able to keep the planter rolling, thanks to help from family members. His brother-in-laws worked the ground ahead of him and delivered seed to the field.
Marc and Lorraine Johnson
Family ties are important to Marc, and that’s one of the reasons he enjoys working with a family-owned seed company. “I really like working with Latham because it’s a family-owned business. I can talk directly to the owners if I want,” he said. “And, I really enjoy working with my RSM, Bart Peterson. I call him up if I need something or have a problem, and he’s always there for me.”
Marc says he achieved some of the best yields ever in 2010 with his Latham® seed products, and that says a lot. He’s been planting Latham brand soybeans since 1980 and has planted Latham Hi‑Tech Hybrids for five years. With Latham genetics combined with traits like Genuity® VT3 PRO and Genuity Roundup® Ready 2 Yield Soybeans, Marc is looking forward to seeing the results from the 2011 harvest season.
Marc Johnson fills his planter with Latham brand seed
This year’s spring planting and fall harvest seasons will be especially busy for the Johnsons. Of course, life on the farm keeps them busy. Lorraine also coordinates the school-to-career program at the OA-BCIG High School, where she works with local businesses and places students for internships as they earn elective credits.
In their spare time, Marc and Lorraine are helping with wedding plans. Their youngest son, 25-year-old Jason, is getting married over Memorial Day weekend. Their oldest son, 26-year-old Jerrod, will get married in October. Of course, beef is on the newlyweds’ menu!
The Johnsons enjoy beef as the main course or as appetizers. Marc particularly likes Lorraine’s Pickle Beef Dip on crackers. He says it makes a great snack after a long, hot day in the field.
Lorraine’s recipe appears below, just in time to celebrate May Beef Month and to enjoy Memorial Day picnics. I’ve also included a beef dip recipe that I found online and have been waiting to try. Perhaps I can whip up both of these recipes during the upcoming holiday weekend, so we can snack on beef dip while our steaks cook on the grill. I can’t think of a better way for my family to kick off the unofficial start of summer!
What’s your family’s favorite way to enjoy beef in the summertime?
Chipped Beef & Cream Cheese Dip
Ingredients:
1, 8-oz. package cream cheese (softened)
2 T milk
1 package smoked beef – chopped fine
2 T dried onion flakes
2 T chopped green bell pepper
½ cup sour cream
¼ cup chopped pecans
Directions:
Blend all ingredients, except pecans, together with mixer.
Put mixture in casserole dish and cover with the pecans.
Earlier this year, I wrote about one of my favorite agvocates, Debbie Lyons-Blythe. A Kansas cattle rancher and mother of five, Debbie grew up on her family’s Angus ranch. She has continued her passion and involvement in agriculture by caring for 500 cattle each day in the heart of the Flint Hills.
In an effort to share her passion and help educate consumers about modern agriculture and animal care, Debbie started a blog, Life on a Kansas Cattle Ranch. Debbie says her ultimate goal in creating the blog was to connect with the individuals buying groceries and educate them about their food choices. She wanted to bridge the gap between the knowledge we often take for granted in rural America and the average consumers’ agriculture background and knowledge. Thus, she says, it seemed natural to start sharing some of her family’s favorite recipes with blog readers.
We were lucky enough to receive just such a recipe from Debbie in honor of National Beef Month. I must admit that I was thrilled to see that this recipe involves steak, grilling and butter! Not only that, it’s an award-winning recipe. Debbie’s children made this recipe for the CAB Beef Cook Off last year, and won the senior steak division.
Give the Blythe’s recipe a try and let us know what you think! For more of her delicious recipes, visit Debbie’s blog.
Throwing a party for your mom and her friends tops the list of “How to Celebrate Mother’s Day.” That’s all well and good for older children, but it might not be so practical for an 8- or 9-year-old child – unless you’re a Brownie Girl Scout!
Tomorrow our Brownie troop – 19 members strong – is hosting a Fancy Nancy Tea Party. We’ll be breaking out the boas and bringing the bling. “Pink” will be the theme of the day because Nancy wouldn’t want it any other way!
Fancy Nancy is a fictional character in the best-selling books by Jane O’Connor. Nancy loves everything fancy, from clothing and accessories to activities and words. (Yes, she’s a girl after my own heart! Nothing makes me smile like a fun pair of shoes, and I’ve always loved using fancy words – even before fancy words were cool.)
To keep with our theme, we’ll be serving a menu of fancy foods including:
Pink mints – thanks to Laura Cunningham for sharing her grandma’s recipe;
Pink Lemonade Cupcakes – thanks to Leslie Maynes for sharing the recipe below;
PB&J, using a Pampered Chef® Cut-N-Seal® to make them fancy, too!
While our Brownies are busy in the kitchen with food preparation, their mothers will be treated to manicures. We’ll also show a PowerPoint presentation that highlights our troop’s activities throughout the year. In addition, each girl will have the opportunity to have a “party pic” taken with her mother.
Tomorrow’s tea is sure to be Très Magnifique! How will you make your Mother’s Day extra fancy?
Special thanks to all of the special ladies below, who are helping make our Fancy Nancy party extra special:
Michelle Carlson Hartman, Michelle’s Country Cookin’;
Cathy Carlson, Cathy’s Country Cookin’;
Lori Sanders, Forever Yours Flowers & Gifts;
Sharon Sanders & April Sanders, Sanders Photography; and
fellow Brownie leaders, Beth Strike and Tracy Dirksen.
Line muffin pan with liners. In a small bowl, combine flour, baking powder, baking soda and salt. Set aside.
In a large bowl, whisk together sugar, oil, egg whites and lemonade concentrate. Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until just smooth. Add just enough food coloring to turn the batter a light shade of pink.
Scoop batter into liners (fill about three-fourths full).
Bake in preheated oven for 20-25 minutes or until tops of cupcakes spring back when lightly touched.
Let cool in pan on rack for 10 minutes.
Remove from pan and let cool completely on rack.
Top cooled cupcakes with frosting (see below).
Lemonade Buttercream:
Ingredients:
3 c. + 3 Tbsp. confectioner’s sugar
1 stick unsalted butter at room temperature
1/8 tsp. salt
2 Tbsp. pink lemonade concentrate
Red food coloring
Directions:
Add the butter, confectioner’s sugar, salt, lemon juice, and a few drops of food coloring to the stand mixer and mix on low using the paddle attachment until combined.
Turn the speed to med-high until the buttercream is fluffy and uniformly pink.
It’s not only planting season for Latham® seed customers Ron and Trudy McGrain. It’s also calving season for this Mapleton, Iowa, couple. Their first calf of the 2011 season was born March 24, and they’ll have 95 cow-calf pairs on pasture this summer.
The McGrain’s raise corn, soybeans and alfalfa on their scenic farmstead nestled in the Loess Hills. During my recent visit, there were 57 black Angus-Limousin calves dotting the hillside like wildflowers in the prairie.
Calf at the McGrain’s Farm
“It’s so much fun to watch those calves kick up their heels and run around the pasture,” says Trudy with a smile on her face. “Ron keeps an eye on all of them. He pays close attention to the cows that are ready to calve and makes sure the newborn calves nurse as soon as possible.”
As any good cattleman can tell you, it’s important to make sure newborn calves nurse as soon as possible. It’s also important for calves to be born in a relatively clean environment. Although the wet, cold weather conditions haven’t been ideal for calving this spring, the McGrains cattle herd is doing well. They have a 100% calving rate, and overall their herd health is very good.
Helping maintain good herd health is extremely important to Trudy, who is a registered nurse a former home healthcare provider. She grew up on a farm in nearby Oto and has been even more actively engaged in farming since she married Ron in 1979. She helps Ron catch the newborn calves, give them vaccinations and tag them. The two of them also take turns going out to the cattle yard to check on the herd during the calving season. During the summer months, she helps haul bales of hay – that is, when their daughters aren’t home because they love to help haul bales.
The McGrains are the proud parents of four grown daughters: Nicole, age 29, is married to Sean; Angie, age 28, is married to Greg, who’s serving in Afghanistan; Jennifer, age 26, who is married to Ben; and Kristina, 24. They’re also the proud of their three-year-old granddaughter, Chloe.
“Our girls love to come home,” says Trudy. “They experience a freedom here they don’t have in the cities where they live. They even think the food tastes better here!”
When their daughters comes home, they’re sure to request beef for dinner. Grilled steaks are the favorite, but hamburgers run a close second. And with Trudy’s recipe for “Scrumptious Hamburgers,” I can see why! I’m looking forward to giving that one a try. Trudy also shared a recipe Prime Rib Roast in a crock pot; I’ve already tried that one and would count it among my favorite recipes, too.
What’s your favorite way to enjoy beef? We’ll be celebrating May Beef Month for the next four Fridays, you’re invited to share recipes for your family’s favorite beef entrees.
Prime Rib Roast
Ingredients:
3- to 4-lb. roast (I use sirloin tip)
1, 14.5-oz. can beef broth
1 package of Good Seasons® Italian Seasoning
1 package of Au Jus mix
Directions:
Put small amount of water in crock pot and then set roast in the pot.
Place sliced onion over the roast. Combine the broth with the Italian seasoning and Au Jus.
A few years ago I decided to start an herb garden, but it’s not your traditional herb garden. My “garden” is comprised of a plant stand, which I found at a local gardening store, and terracotta pots painted to match. The herbs I selected include: sage, rosemary, thyme, basil and oregano. I also have a habanero pepper in a pot next to the stand.
We’ll come home with a load of tomatoes and other fresh produce including raspberries for jam, gourds for fall décor, pickles for canning, onions and other homegrown veggies.
