This growing season, Tess and I decided to up our herb game by trying our hand at vegetables too – and it has been so much fun! If you’ve ever contemplated trying out your green thumb, trust us, it’s worth it! There’s something so cool about watching your garden flourish. Then comes the added bonus of using your homegrown, organic produce to make the freshest, and tastiest recipes.
The first challenge was finding a place for our containers, in our cozy little backyard. This is where we had to get creative! Trying not to mess with the aesthetic of the space, we searched out options for a raised planter that would be functional, yet not imposing. This was our first win because the one we decided on comes in a huge variety of shapes, sizes, and colors to compliment any space. Our planter is narrow and long, and has become a welcome addition to our patio. The height is an awesome bonus, making it easy to tend our garden, and keep the fruits of our labors away from the resident bunny family. We utilized the planter for the heartier veggies like tomatoes and peppers, and reserved smaller containers for our basil, sage, chives, etc.
We are certainly far from experts at this point, but we have already learned so much. In general, herbs and vegetables like a lot of sun. Your plants will be happy if they have a spot that gets several hours of sun, each day. Fertilizing your veggies also produces great results. We were amazed how much our vegetables grew, after the very first application. Our biggest challenge has been the watering. With Mother Nature making the decisions – it’s difficult to have a regular watering schedule. After initially overwatering, and watching the leaves turn from deep green to a yellowy-green hue, we began using a moisture meter. This simple tool tells us what’s going on below the surface, and has been a game changer.
I think our best tip is to start slow, and relax. Read up on the herbs and vegetables that you use the most. Then consider your space constraints and skill level. As much as we love squash, our planter’s size is just not squash-worthy, and growing something too high-maintenance is just going to frustrate a beginner gardener. So keep it simple, and follow this theme by picking a little of this, and snipping some of that. Then enjoy the fruits of your labor by tossing together all that goodness to make something spontaneous.
Herby Tomato Soup with Melted Brie Crostini
Ingredients
- 6-8 medium tomatoes, quartered
- 1 sweet onion, quartered
- 4-6 cloves garlic, smashed
- 3 tablespoons extra virgin olive oil, more for rubbing
- 2 tablespoons fresh thyme leaves
- 8 fresh sage leaves
- 2 tsp crushed red pepper flakes
- kosher salt and freshly ground black pepper
- 1 cup half and half, plus more to thin as needed
- 1/4 cup shredded sharp cheddar cheese
- 1/2 cup fresh basil, roughly chopped
- 4 slices baguette
- 4 ounces brie, cut into 4 slices
Instructions
- Preheat oven to 425 degrees F.
- In a large oven safe pot, combine tomatoes, garlic, onion, thyme, 5 sage leaves, olive oil, red pepper flakes, and a pinch each of salt and pepper. Transfer to the oven and roast 20-30 minutes, or until the tomatoes begin to blister and release their juices. Let cool slightly.
- Meanwhile, make the crostini. Place the baguette on a baking sheet, and rub with olive oil. Transfer to the oven and cook 5 minutes. Flip the bread, sprinkle with sage, and add a slice of brie to each. Return to the oven 5 more minutes, or until the brie is melted.
- Transfer the roasted tomato mix and their juices to a blender, puree until smooth. Return the soup to the pot and place over medium heat on the stove. Stir in the milk and cheddar cheese. Cook 5-10 minutes, until warmed. Stir in the basil and season the soup with salt and pepper.
- To serve, ladle the soup among bowls, and top with fresh basil. Serve alongside the brie crostini. Enjoy!
Charred Baby Bell Peppers with Burrata
Ingredients
- 1/4 cup, plus 3 tablespoons extra virgin olive oil
- 2 tablespoons honey
- 2 tablespoons roasted pistachios
- 1 lemon, juiced
- 2 tablespoons champagne or white wine vinegar
- 2 tablespoons fresh basil
- 2 tablespoons fresh chives
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh thyme, chopped
- 2 cloves garlic, grated
- 1 pinch kosher salt
- 1 pinch fresh ground pepper
- 1 pinch red pepper flakes
- 1 pound baby bell peppers
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1 loaf cibatta bread, sliced
- 8 ounces burrata chesse, at room temperature
Instructions
- Combine 1/4 cup olive oil, honey, pistachios, lemon juice, vinegar, basil, chives, thyme, garlic, and a pinch of salt, pepper, and chili flakes. Whisk until smooth. Taste and adjust salt and pepper.
- Preheat the grill or grill pan to high.
- In a large bowl, toss the peppers with 2 tablespoon olive oil, paprika, chili powder, salt and pepper. Place the bread on a baking sheet and drizzle with olive oil on both sides of each slice, season with salt.
- Place the bread on the grill and grill both for about 2-3 minutes per side or until lightly toasted. Remove from the grill. At the same time, grill the peppers until softened and charred, 3-4 minutes per side. Remove from the grill and arrange on a serving plate.
- Drizzle the vinaigrette over the peppers, then break the balls of burrata around the peppers. Let everything sit 5-10 minutes. Serve with vinaigrette and grilled bread.
