Last- Minute Fall Vegetable Planting for September

Welcome to Daddy Pete’s Plant Pleaser, where our mission is to help you grow…one plant, one garden, one business at a time.

As a company we continue to build upon the foundation that our owner, Alan Smith, has established with a passion for excellence, quality you can trust, great customer service, creative product design, and a spirit of innovation.

As a North Carolina Century Farm, we are committed to building upon our rich, farming heritage of knowing and cultivating the true value of a product that most people find useless: cow manure from dairy cows. We compost it to help you grow...one plant, one garden, one farm at a time.

As craftsmen of an American heritage brand, we continuously seek ways to improve our composting process; and we also find the best materials available to mix with our composted cow manure to create a full line of products that will help you grow…one plant, one garden, one lawn at a time.

As pioneer men and women cultivating your own lawns and gardens to grow your own fruits and vegetables, we offer recipes to help you bring your harvest from your garden…to your kitchen…to your dinner table.

So let your inner farm out…jump into our website and indulge in our knowledge. Come discover farming through the eyes of Daddy Pete’s. Timeless products…unparalleled quality…our goal is to become more and more creative, so that our creativity equals your increase.

If you weren’t able to plant your Fall vegetables in August, the month of September is still a great time to plant the following items: broccoli, cabbage, carrots, cauliflower, collard greens, lettuce, mustard greens, onions, radishes, spinach, and turnip greens. In addition, you can plant the following two new items for September: brussel sprouts and garlic. Daddy Pete’s Potting Mix and Daddy Pete’s Raised Bed Mix work well for planting these items.  And for top dressing these same items, Daddy Pete’s Barnyard Fertilizer and Daddy Pete’s Organic Fertilizer are excellent ways to naturally fertilize your plants.  If you are amending your existing soil, Daddy Pete’s Cow Manure and Daddy Pete’s Lawn & Garden Soil work as incredible soil amendments to your existing soil.

In addition to planting your Fall vegetables, don’t forget that September is a good month for transplanting perennials, planting Fall bulbs for next year, prepping and sowing lawns, patching lawns, and for taking soil samples to confirm the best method of fertilization for your lawn. You can also over-seed with rye grass for a green cover for the winter months.  Daddy Pete’s Sandy Loam Top Soil is a great product for sowing and patching lawns; and Daddy Pete’s Barnyard Fertilizer is a natural pelleted fertilizer that is a safe way to fertilize your lawn, and it can be used in a spreader.

SEPTEMBER VEGETABLES

  • Brussel Sprouts
  • Garlic
CANDIED BACON WRAPPED BRUSSELS SPROUTS   INGREDIENTS 1lb Brussels sprouts, stems trimmed 10-12 slices thick cut smoked bacon 1/3 cup light brown sugar 1 1/2 tsp Dijon mustard 2-3 Tbl real maple syrup   INSTRUCTIONS Preheat the oven to 400F, rack in the middle. Line a rimmed baking sheet with foil and place an oven safe cooling rack down in. Depending on the size of your sprouts, cut your bacon in half or thirds. Coat each side of bacon with the brown sugar and then wrap snuggly around the sprout ensuring the ends overlap by 1/2". Lay the sprout bacon seam side down on the cooling rack in the pan. Place in the oven and roast for 15 minutes. Remove the pan from the oven and gently turn over trying to keep your bacon still intact. Place the pan back in the oven and roast for another 15 minutes or until the bacon has crisped up (remember it will crisp even more as it rests) and the sprouts pierce easily with a knife. While the sprouts rest for a minute whisk together the Dijon mustard and syrup. Plate the sprouts and drizzle the maple Dijon glaze over top.   VIEW RECIPE SOURCE

CANDIED BACON WRAPPED BRUSSELS SPROUTS

 

INGREDIENTS

1lb Brussels sprouts, stems trimmed

10-12 slices thick cut smoked bacon

1/3 cup light brown sugar

1 1/2 tsp Dijon mustard

2-3 Tbl real maple syrup

 

INSTRUCTIONS

Preheat the oven to 400F, rack in the middle.

Line a rimmed baking sheet with foil and place an oven safe cooling rack down in.

Depending on the size of your sprouts, cut your bacon in half or thirds.

Coat each side of bacon with the brown sugar and then wrap snuggly around the sprout ensuring the ends overlap by 1/2".

Lay the sprout bacon seam side down on the cooling rack in the pan.

Place in the oven and roast for 15 minutes.

Remove the pan from the oven and gently turn over trying to keep your bacon still intact.

Place the pan back in the oven and roast for another 15 minutes or until the bacon has crisped up (remember it will crisp even more as it rests) and the sprouts pierce easily with a knife.

While the sprouts rest for a minute whisk together the Dijon mustard and syrup.

Plate the sprouts and drizzle the maple Dijon glaze over top.

 

VIEW RECIPE SOURCE

CRISPY BAKED PARMESAN GARLIC FRIES   INGREDIENTS 2– 2 ½ lbs russet potatoes 2 Tbsp olive oil 1 tsp salt divided ½ tsp pepper divided 2 Tbsp butter* 2 cloves garlic crushed ¾ c Parmesan finely grated ¼ c parsley fresh   INSTRUCTIONS Preheat oven to 400 degrees. Peel and cut potatoes into matchstick slices, ½ - inch wide and ¼ - inch thick. Place potato slices in a gallon zip-top bag and toss with olive oil, ½ teaspoon salt and ¼ teaspoon pepper. Line two baking sheets with parchment paper. Layer potato slices in a single layer on each baking sheet. Bake fries in preheated oven for 30-35 minutes, flipping halfway through. During the last five minutes of baking, heat butter and garlic over medium heat in a small saucepan for 1-2 minutes, stirring constantly. When garlic starts to brown, remove from heat. In a large bowl combine fries, garlic butter, ½ teaspoon salt, ¼ teaspoon pepper, Parmesan, and parsley. Toss until fries are evenly coated. Serve immediately and enjoy!   VIEW RECIPE SOURCE

CRISPY BAKED PARMESAN GARLIC FRIES

 

INGREDIENTS

2– 2 ½ lbs russet potatoes

2 Tbsp olive oil

1 tsp salt divided

½ tsp pepper divided

2 Tbsp butter*

2 cloves garlic crushed

¾ c Parmesan finely grated

¼ c parsley fresh

 

INSTRUCTIONS

Preheat oven to 400 degrees.

Peel and cut potatoes into matchstick slices, ½ - inch wide and ¼ - inch thick.

Place potato slices in a gallon zip-top bag and toss with olive oil, ½ teaspoon salt and ¼ teaspoon pepper.

Line two baking sheets with parchment paper.

Layer potato slices in a single layer on each baking sheet.

Bake fries in preheated oven for 30-35 minutes, flipping halfway through.

During the last five minutes of baking, heat butter and garlic over medium heat in a small saucepan for 1-2 minutes, stirring constantly. When garlic starts to brown, remove from heat.

In a large bowl combine fries, garlic butter, ½ teaspoon salt, ¼ teaspoon pepper, Parmesan, and parsley. Toss until fries are evenly coated.

Serve immediately and enjoy!

 

VIEW RECIPE SOURCE

GARLIC WHITE CHEDDAR BRUSSELS SPROUTS DIP   INGREDIENTS ½ pound Brussels sprouts 1 tablespoon olive oil ½ teaspoon kosher salt ¼ teaspoon black pepper 4 slices thick cut bacon, diced into 1 inch pieces ¼ cup sliced shallots 2 cups shredded Tillamook Garlic White Cheddar ½ cup Tillamook Premium Sour Cream ¼ cup mayonnaise   INSTRUCTIONS Preheat oven to 425 degrees. Combine the brussels sprouts, olive oil, kosher salt and pepper together in a bowl. Toss to combine.  Roast in preheated oven for 15 minutes or until they start to brown. Remove from oven and allow to set until cool enough to handle. Reduce oven temperature to 400 degrees.  While brussels sprouts are cooking, cook bacon until browned and cooked through. Use a slotted spoon to transfer to a paper towel lined plate.  Once the brussels sprouts are cool enough to handle, roughly chop them.  Combine brussels sprouts, cooked bacon and remaining ingredients together in a bowl. Mix well.  Place dip in a small baking dish and cook 15 - 20 minutes or until the dip is browned and bubbly.  Serve immediately with sliced bread.   VIEW RECIPE SOURCE

GARLIC WHITE CHEDDAR BRUSSELS SPROUTS DIP

 

INGREDIENTS

½ pound Brussels sprouts

1 tablespoon olive oil

½ teaspoon kosher salt

¼ teaspoon black pepper

4 slices thick cut bacon, diced into 1 inch pieces

¼ cup sliced shallots

2 cups shredded Tillamook Garlic White Cheddar

½ cup Tillamook Premium Sour Cream

¼ cup mayonnaise

 

INSTRUCTIONS

Preheat oven to 425 degrees.

Combine the brussels sprouts, olive oil, kosher salt and pepper together in a bowl. Toss to combine. 

Roast in preheated oven for 15 minutes or until they start to brown. Remove from oven and allow to set until cool enough to handle. Reduce oven temperature to 400 degrees. 

While brussels sprouts are cooking, cook bacon until browned and cooked through. Use a slotted spoon to transfer to a paper towel lined plate. 

Once the brussels sprouts are cool enough to handle, roughly chop them. 

Combine brussels sprouts, cooked bacon and remaining ingredients together in a bowl. Mix well. 

Place dip in a small baking dish and cook 15 - 20 minutes or until the dip is browned and bubbly. 

Serve immediately with sliced bread.

 

VIEW RECIPE SOURCE

GARLIC PARMESAN DIPPING SAUCE/ DRESSING   INGREDIENTS 4 tsp garlic minced 1 tsp olive oil 1/2 cup mayonnaise 1 1/2 tsp Sugar 2 tbsp Parmesan cheese 1 tbsp white vinegar 1 tsp lemon juice 1/2 tsp Salt 1/2 tsp red pepper flakes 1/4 tsp Basil 1/4 tsp marjoram 1/4 tsp thyme 1/8 tsp Black Pepper   INSTRUCTIONS Whisk all ingredients together in a bowl. Serve as a dipping sauce with chicken. If using as a salad dressing, thin with milk until desired consistency is reached.   VIEW RECIPE SOURCE   CRISPY BAKED CHICKEN WINGS   INGREDIENTS 3 pounds chicken wings or drumettes 1/2 cup flour 1 teaspoon salt 2 teaspoon chili powder 1 teaspoon garlic powder 1/2 teaspoon pepper 2 tablespoon baking powder Bottled Cayenne Hot Sauce (like Frank's Red Hot) Butter (not margarine)   INSTRUCTIONS Preheat oven to 450 degrees. Rinse chicken wings and trim any excess skin. Do not remove the skin or you will lose the crispiness. Pat chicken dry. In a large bowl, whisk together flour and seasonings. Add chicken and coat with the flour mixture. Prepare a large cookie sheet by covering with foil and spraying with cooking spray. Arrange chicken on the cookie sheet, at least an inch apart. Bake for 30-35 minutes, turning once after about 20 minutes. While the chicken is cooking, make the sauce. Add about a 1/2 cup of the bottled Cayenne hot sauce and a stick of butter to a small saucepan. Heat on low and stir until butter is melted and sauce begins to bubble. Taste. If the sauce needs more heat go ahead and add some in batches, or add a few dashes of Tabasco. Transfer baked chicken wings into a large bowl. Pour the sauce over the crispy baked chicken wings and toss to coat. Serve with celery and carrot sticks and a side of ranch or blue cheese dressing for dipping.   VIEW RECIPE SOURCE

GARLIC PARMESAN DIPPING SAUCE/ DRESSING

 

INGREDIENTS

4 tsp garlic minced

1 tsp olive oil

1/2 cup mayonnaise

1 1/2 tsp Sugar

2 tbsp Parmesan cheese

1 tbsp white vinegar

1 tsp lemon juice

1/2 tsp Salt

1/2 tsp red pepper flakes

1/4 tsp Basil

1/4 tsp marjoram

1/4 tsp thyme

1/8 tsp Black Pepper

 

INSTRUCTIONS

Whisk all ingredients together in a bowl. Serve as a dipping sauce with chicken.

If using as a salad dressing, thin with milk until desired consistency is reached.

 

VIEW RECIPE SOURCE

 

CRISPY BAKED CHICKEN WINGS

 

INGREDIENTS

3 pounds chicken wings or drumettes

1/2 cup flour

1 teaspoon salt

2 teaspoon chili powder

1 teaspoon garlic powder

1/2 teaspoon pepper

2 tablespoon baking powder

Bottled Cayenne Hot Sauce (like Frank's Red Hot)

Butter (not margarine)

 

INSTRUCTIONS

Preheat oven to 450 degrees.

Rinse chicken wings and trim any excess skin. Do not remove the skin or you will lose the crispiness. Pat chicken dry.

In a large bowl, whisk together flour and seasonings. Add chicken and coat with the flour mixture.

Prepare a large cookie sheet by covering with foil and spraying with cooking spray.

Arrange chicken on the cookie sheet, at least an inch apart.

Bake for 30-35 minutes, turning once after about 20 minutes.

While the chicken is cooking, make the sauce. Add about a 1/2 cup of the bottled Cayenne hot sauce and a stick of butter to a small saucepan. Heat on low and stir until butter is melted and sauce begins to bubble. Taste. If the sauce needs more heat go ahead and add some in batches, or add a few dashes of Tabasco.

Transfer baked chicken wings into a large bowl. Pour the sauce over the crispy baked chicken wings and toss to coat.

Serve with celery and carrot sticks and a side of ranch or blue cheese dressing for dipping.

 

VIEW RECIPE SOURCE

Vegetables to Plant in August for a Fall Harvest

Welcome to Daddy Pete’s Plant Pleaser, where our mission is to help you grow…one plant, one garden, one business at a time.

As a company we continue to build upon the foundation that our owner, Alan Smith, has established with a passion for excellence, quality you can trust, great customer service, creative product design, and a spirit of innovation.

As a North Carolina Century Farm, we are committed to building upon our rich, farming heritage of knowing and cultivating the true value of a product that most people find useless: cow manure from dairy cows. We compost it to help you grow...one plant, one garden, one farm at a time.

As craftsmen of an American heritage brand, we continuously seek ways to improve our composting process; and we also find the best materials available to mix with our composted cow manure to create a full line of products that will help you grow…one plant, one garden, one lawn at a time.

As pioneer men and women cultivating your own lawns and gardens to grow your own fruits and vegetables, we offer recipes to help you bring your harvest from your garden…to your kitchen…to your dinner table.

So let your inner farm out…jump into our website and indulge in our knowledge. Come discover farming through the eyes of Daddy Pete’s. Timeless products…unparalleled quality…our goal is to become more and more creative, so that our creativity equals your increase.

August is here and summer will be coming to an end soon, so now is the time to plant the following Fall vegetables: beets, broccoli, cabbage, carrots, cauliflower, collard greens, lettuce, mustard greens, onions, radishes, spinach, sweet peas, turnip greens, and turnips. To ensure an amazing fall harvest of these vegetables, we recommend using Daddy Pete’s Potting Mix or Daddy Pete’s Raised Bed Mix for planting.  If you are amending your existing soil for planting these August items, we recommend using Daddy Pete’s Cow Manure as an excellent soil amendment.

AUGUST VEGETABLES

  • Beets
  • Broccoli
  • Cabbage
  • Carrots
  • Cauliflower
  • Collard Greens
  • Lettuce
  • Mustard Greens
  • Onion
  • Radishes
  • Spinach
  • Sweet Peas
  • Turnip Greens
  • Turnips
BEET, CARROT & APPLE SALAD RECIPE   INGREDIENTS 2 large RAW beets (about 1 lb), peeled and roughly chopped 2 large carrots (about 8 oz), roughly chopped 2 granny smith apples, cored and roughly chopped* Zest & juice of 2 lemons (~1/4 cup) 1 tbsp mild-tasting olive oil or avocado oil 3/4 tsp sea salt 1/2 tsp black pepper 1/2 tbsp raw honey, optional (omit for Whole30)   INSTRUCTIONS Shred the beets, carrots, and apples. I used a food processor fitted with a shredding blade, but you can also use a box grater. Works the same, but it’ll just take longer. Place the shredded beets, carrots, and apples into a very large bowl. Zest the lemons, and add it to the bowl. I used a microplane. Cut the lemons open and squeeze out the juice into the bowl. Be sure you don’t put any seeds into the salad. Add the olive oil, salt, pepper, and honey (optional). Toss the salad well until everything is evenly combined. I use my hands because they’re the best tool for the job. Keeps in the fridge for up to 3 days.   VIEW RECIPE SOURCE

BEET, CARROT & APPLE SALAD RECIPE

 

INGREDIENTS

2 large RAW beets (about 1 lb), peeled and roughly chopped

2 large carrots (about 8 oz), roughly chopped

2 granny smith apples, cored and roughly chopped*

Zest & juice of 2 lemons (~1/4 cup)

1 tbsp mild-tasting olive oil or avocado oil

3/4 tsp sea salt

1/2 tsp black pepper

1/2 tbsp raw honey, optional (omit for Whole30)

 

INSTRUCTIONS

Shred the beets, carrots, and apples. I used a food processor fitted with a shredding blade, but you can also use a box grater. Works the same, but it’ll just take longer. Place the shredded beets, carrots, and apples into a very large bowl.

Zest the lemons, and add it to the bowl. I used a microplane. Cut the lemons open and squeeze out the juice into the bowl. Be sure you don’t put any seeds into the salad.

Add the olive oil, salt, pepper, and honey (optional).

Toss the salad well until everything is evenly combined. I use my hands because they’re the best tool for the job.

Keeps in the fridge for up to 3 days.

 

VIEW RECIPE SOURCE

CROCK POT STUFFED CABBAGE ROLLS   INGREDIENTS For the cabbage rolls 12 cabbage leaves + leftover 1 egg, beaten 1/4 cup water, broth or tomato sauce 1?4 cup finely chopped onion 1 tsp. garlic powder 1/4 tsp. black pepper 1 1/4 tsp. salt 1/2 tsp. sugar 1/2 lb ground beef 1/2 lb ground pork 1 cup uncooked rice For the sauce (If you like lots of sauce, feel free to double this, I’ve done it both ways) 1 (15 ounce) can tomato sauce 2 teaspoon Worcestershire sauce 1 teaspoon paprika 1 can tomato soup   INSTRUCTIONS Cut approx 1/4 inch off the bottom of the cabbage head and place the whole head in boiling water. Boil about 2 minutes. Peel off the softened leaves. Place remaining head back in the boiling water and repeat until all of the leaves are removed. Remove any tough stems from cooked leaves. (You can freeze cabbage then thaw and skip the boiling part. We just need the leaves soft enough to roll) In a large bowl, combine the ground beef, ground pork, uncooked rice, 1/4 cup water/broth or tomato sauce, garlic powder,pepper, salt, sugar, onion. Stir in egg and combine well. Whisk together tomato sauce, tomato soup, paprika and Worcestershire sauce in another bowl. Use the left over cabbage to cover the bottom of the slow cooker. Place 1/3 cup meat mixture in center of leaf and roll up like a burrito. Place cabbage rolls seam side down in slow cooker, in two layers so they are touching but not over crowded either. Mix all sauce ingredients together and pour over rolls. Cover and cook on low 7-9 hours, or on high for 4 to 5 hours. Let cool 15 minutes before serving. Garnish with chopped fresh parsley, and drizzle with tomato sauce. * You can cook the rice prior to adding it to the meat mixture, if desired (just follow the rice manufacturer's directions for cooking), but raw rice is how my mother made it, and the rice has always cooked through perfectly for me.   VIEW RECIPE SOURCE

CROCK POT STUFFED CABBAGE ROLLS

 

INGREDIENTS

For the cabbage rolls

12 cabbage leaves + leftover

1 egg, beaten

1/4 cup water, broth or tomato sauce

1?4 cup finely chopped onion

1 tsp. garlic powder

1/4 tsp. black pepper

1 1/4 tsp. salt

1/2 tsp. sugar

1/2 lb ground beef

1/2 lb ground pork

1 cup uncooked rice

For the sauce (If you like lots of sauce, feel free to double this, I’ve done it both ways)

1 (15 ounce) can tomato sauce

2 teaspoon Worcestershire sauce

1 teaspoon paprika

1 can tomato soup

 

INSTRUCTIONS

Cut approx 1/4 inch off the bottom of the cabbage head and place the whole head in boiling water.

Boil about 2 minutes. Peel off the softened leaves.

Place remaining head back in the boiling water and repeat until all of the leaves are removed.

Remove any tough stems from cooked leaves.

(You can freeze cabbage then thaw and skip the boiling part. We just need the leaves soft enough to roll)

In a large bowl, combine the ground beef, ground pork, uncooked rice, 1/4 cup water/broth or tomato sauce, garlic powder,pepper, salt, sugar, onion.

Stir in egg and combine well.

Whisk together tomato sauce, tomato soup, paprika and Worcestershire sauce in another bowl.

Use the left over cabbage to cover the bottom of the slow cooker.

Place 1/3 cup meat mixture in center of leaf and roll up like a burrito.

Place cabbage rolls seam side down in slow cooker, in two layers so they are touching but not over crowded either.

Mix all sauce ingredients together and pour over rolls.

Cover and cook on low 7-9 hours, or on high for 4 to 5 hours.

Let cool 15 minutes before serving.

Garnish with chopped fresh parsley, and drizzle with tomato sauce.

* You can cook the rice prior to adding it to the meat mixture,

if desired (just follow the rice manufacturer's directions for cooking),

but raw rice is how my mother made it, and the rice has always cooked through perfectly for me.

 

VIEW RECIPE SOURCE

BASIC CAULIFLOWER FRITTERS   INGREDIENTS 5 cups chopped cauliflower florets 2 eggs 1/2 cup all purpose flour 1/2 tsp baking powder  salt and pepper to taste  vegetable oil for frying   INSTRUCTIONS Place the cauliflower into the food processor and process until finely minced. Transfer the cauliflower into a large mixing bowl and add the rest of the ingredients, excluding the vegetable oil. Mix everything well. (You should have a nice, paste-like mixture. If the mixture looks a little too soft and moist – add some more flour.) Using an ice-cream scoop as a measure, form small, 1/3 inch-thick patties. You can make them smaller or larger depending on your personal preference. Fry the patties on medium heat, in a small amount of vegetable oil for about 2 minutes per side. Serve the fritters with sour cream or your favorite sauce.   VIEW RECIPE SOURCE

BASIC CAULIFLOWER FRITTERS

 

INGREDIENTS

5 cups chopped cauliflower florets

2 eggs

1/2 cup all purpose flour

1/2 tsp baking powder

 salt and pepper to taste

 vegetable oil for frying

 

INSTRUCTIONS

Place the cauliflower into the food processor and process until finely minced.

Transfer the cauliflower into a large mixing bowl and add the rest of the ingredients, excluding the vegetable oil. Mix everything well. (You should have a nice, paste-like mixture. If the mixture looks a little too soft and moist – add some more flour.)

Using an ice-cream scoop as a measure, form small, 1/3 inch-thick patties. You can make them smaller or larger depending on your personal preference.

Fry the patties on medium heat, in a small amount of vegetable oil for about 2 minutes per side.

Serve the fritters with sour cream or your favorite sauce.

 

VIEW RECIPE SOURCE

CLASSIC SEVEN LAYER SALAD RECIPE   INGREDIENTS Salad ½ head Iceberg Lettuce - cut into small pieces 4 Eggs - hard boiled and sliced 1 package (12 oz) Bacon - cooked and cut into small pieces (cook bacon in the oven) 4 small Tomatoes - chopped 6 Green Onions - tops sliced thinly 2 cups mild cheddar cheese - grated 1 cup Frozen Peas - thawed Dressing ½ cup Mayonnaise ½ cup Sour Cream 1 tablespoon sugar, to taste   INSTRUCTIONS Clean and cut all ingredients Mix dressing and set aside Layer ingredients in order listed Top with dressing Garnish with additional cheese and peas if desired Place in refrigerator to chill completely - about 2-4 hours before serving Cover leftovers and place in refrigerator   VIEW RECIPE SOURCE

CLASSIC SEVEN LAYER SALAD RECIPE

 

INGREDIENTS

Salad

½ head Iceberg Lettuce - cut into small pieces

4 Eggs - hard boiled and sliced

1 package (12 oz) Bacon - cooked and cut into small pieces (cook bacon in the oven)

4 small Tomatoes - chopped

6 Green Onions - tops sliced thinly

2 cups mild cheddar cheese - grated

1 cup Frozen Peas - thawed

Dressing

½ cup Mayonnaise

½ cup Sour Cream

1 tablespoon sugar, to taste

 

INSTRUCTIONS

Clean and cut all ingredients

Mix dressing and set aside

Layer ingredients in order listed

Top with dressing

Garnish with additional cheese and peas if desired

Place in refrigerator to chill completely - about 2-4 hours before serving

Cover leftovers and place in refrigerator

 

VIEW RECIPE SOURCE

CHEDDAR AND RITZ CRACKER VIDALIA ONION PIE   INGREDIENTS 1 cup Ritz cracker crumbs, (I used vegetable flavored Ritz crackers) 1/2 stick butter, melted 2 cups Vidalia onions, thinly sliced 2 tablespoons butter 2 eggs 3/4 cup milk 3/4 teaspoon salt dash of pepper 1/3 cup shredded sharp cheddar cheese 1/4 teaspoon smokey paprika   INSTRUCTIONS Mix Ritz crackers and melted butter. Press into an 8 inch pie plate. Saute Vidalia onions in 2 tablespoons butter until clear, but not brown. Spoon into pie crust. Beat eggs with milk, salt, and pepper, pour over onions. Sprinkle with cheese and paprika. Bake at 350º for 30 minutes or until firm in the center.   VIEW RECIPE SOURCE

CHEDDAR AND RITZ CRACKER VIDALIA ONION PIE

 

INGREDIENTS

1 cup Ritz cracker crumbs, (I used vegetable flavored Ritz crackers)

1/2 stick butter, melted

2 cups Vidalia onions, thinly sliced

2 tablespoons butter

2 eggs

3/4 cup milk

3/4 teaspoon salt

dash of pepper

1/3 cup shredded sharp cheddar cheese

1/4 teaspoon smokey paprika

 

INSTRUCTIONS

Mix Ritz crackers and melted butter.

Press into an 8 inch pie plate.

Saute Vidalia onions in 2 tablespoons butter until clear, but not brown.

Spoon into pie crust.

Beat eggs with milk, salt, and pepper, pour over onions.

Sprinkle with cheese and paprika.

Bake at 350º for 30 minutes or until firm in the center.

 

VIEW RECIPE SOURCE

SPINACH ARTICHOKE CRUSTLESS QUICHE   INGREDIENTS 6 large eggs ½ cup sour cream ½ cup heavy whipping cream Salt Fresh cracked black pepper 6 oz fresh spinach 6-7 oz baby artichoke hearts (drained and chopped) 3 garlic cloves 1½ cups shredded Mozzarella cheese   INSTRUCTIONS Preheat the oven to 350 and grease a 9-inch pie baking dish. (To grease the baking dish, you can spray non-stick baking spray or rub butter all over the bottom and sides of the dish.) Combine eggs, sour cream, heavy whipping cream, salt and pepper in a large mixing bowl. Whisk well, until all smooth. Preheat a pan over medium heat and add some oil for cooking. Add spinach, cover, and let it cook down. Add chopped artichoke hearts and pressed garlic. Season with some salt and pepper. Mix and saute the veggies for a few minutes. Slowly add cooked veggie mixture into the egg mixture, while stirring. Stir in 1 cup of shredded cheese. Transfer the egg mixture into the prepared baking dish. Sprinkle remaining shredded cheese over the top. Bake for 40-45 minutes.   VIEW RECIPE SOURCE

SPINACH ARTICHOKE CRUSTLESS QUICHE

 

INGREDIENTS

6 large eggs

½ cup sour cream

½ cup heavy whipping cream

Salt

Fresh cracked black pepper

6 oz fresh spinach

6-7 oz baby artichoke hearts (drained and chopped)

3 garlic cloves

1½ cups shredded Mozzarella cheese

 

INSTRUCTIONS

Preheat the oven to 350 and grease a 9-inch pie baking dish. (To grease the baking dish, you can spray non-stick baking spray or rub butter all over the bottom and sides of the dish.)

Combine eggs, sour cream, heavy whipping cream, salt and pepper in a large mixing bowl. Whisk well, until all smooth.

Preheat a pan over medium heat and add some oil for cooking. Add spinach, cover, and let it cook down.

Add chopped artichoke hearts and pressed garlic. Season with some salt and pepper. Mix and saute the veggies for a few minutes.

Slowly add cooked veggie mixture into the egg mixture, while stirring. Stir in 1 cup of shredded cheese.

Transfer the egg mixture into the prepared baking dish.

Sprinkle remaining shredded cheese over the top.

Bake for 40-45 minutes.

 

VIEW RECIPE SOURCE

SPICY SKILLET TURNIP GREENS RECIPE   INGREDIENTS 1 tablespoon olive oil 1 medium onion, cut into wedges 1 pound turnip greens, cleaned and chopped ¼ cup water pinch brown sugar ⅛ teaspoon red pepper flakes (adjust to preference)   INSTRUCTIONS Drizzle olive oil into skillet over medium heat. Add onion and cook until just tender, about 3 minutes. Then add ½ of turnip greens. Allow to cook down and add the remainder of the greens. Add water, brown sugar and red pepper flakes. Adjust the amount of red pepper to your personal taste.   VIEW RECIPE SOURCE

SPICY SKILLET TURNIP GREENS RECIPE

 

INGREDIENTS

1 tablespoon olive oil

1 medium onion, cut into wedges

1 pound turnip greens, cleaned and chopped

¼ cup water

pinch brown sugar

⅛ teaspoon red pepper flakes (adjust to preference)

 

INSTRUCTIONS

Drizzle olive oil into skillet over medium heat.

Add onion and cook until just tender, about 3 minutes. Then add ½ of turnip greens. Allow to cook down and add the remainder of the greens.

Add water, brown sugar and red pepper flakes. Adjust the amount of red pepper to your personal taste.

 

VIEW RECIPE SOURCE

BROCCOLI CASSEROLE FROM SCRATCH   INGREDIENTS 2 ½ lbs. broccoli florets, cut into bite-size pieces (about 8 cups) 6 tbsp. butter, divided 1 cup finely chopped button mushrooms ¼ cup flour 1 cup milk (whole or 2% preferred) ½ cup half-n-half ½ tsp. salt ¼ tsp. freshly ground black pepper ½ cup Greek yogurt 1 cup finely chopped yellow onion 1 egg, lightly beaten 1 ½ cups grated cheddar cheese, divided 1 ¼ cups whole-wheat breadcrumbs (homemade* or store-bought), divided   INSTRUCTIONS Preheat oven to 350 degrees F. Lightly spray a baking dish with cooking spray. Bring a large pot of water to a boil. Add broccoli and boil for 4 minutes. Transfer to a colander, rinse with cold water, and drain. Place broccoli in a large bowl. Meanwhile, melt 1 tablespoon of the butter in a medium saucepan over medium-low heat. Add the mushrooms and cook until soft, about 4 minutes, stirring occasionally. Transfer mushrooms to the bowl with the broccoli. In the same saucepan, melt 4 tablespoons of the butter over medium heat. Whisk in the flour until smooth; cook, whisking constantly, 30 seconds. Whisk in the milk and half-n-half. Bring to a low simmer and continue to whisk constantly until thickened. Remove from the heat and stir in the salt, pepper, and Greek yogurt. Pour sauce into the bowl with the broccoli and mushrooms. Add the onion, egg, 1 cup of the cheddar cheese, and ½ cup of the breadcrumbs. Stir to combine. Transfer to the prepared baking dish. Melt the remaining tablespoon of butter and stir into the remaining ¾ cup breadcrumbs. Stir in the remaining ½ cup cheddar. Sprinkle breadcrumb topping over the casserole. Bake for 45 minutes, until filling is hot and bubbly. Check after 30 minutes and cover with foil if topping is browning too quickly. Let stand 10 minutes before serving. *To make homemade breadcrumbs: Preheat oven to 300 degrees F. In a food processor, process 4 slices whole-wheat bread until you have fine crumbs. Lay crumbs on a rimmed baking sheet and place in the preheated oven until dry and very lightly golden, about 15 minutes. Stir after 10 minutes to help crumbs brown evenly. Unused breadcrumbs can be stored in the freezer.   VIEW RECIPE SOURCE

BROCCOLI CASSEROLE FROM SCRATCH

 

INGREDIENTS

2 ½ lbs. broccoli florets, cut into bite-size pieces (about 8 cups)

6 tbsp. butter, divided

1 cup finely chopped button mushrooms

¼ cup flour

1 cup milk (whole or 2% preferred)

½ cup half-n-half

½ tsp. salt

¼ tsp. freshly ground black pepper

½ cup Greek yogurt

1 cup finely chopped yellow onion

1 egg, lightly beaten

1 ½ cups grated cheddar cheese, divided

1 ¼ cups whole-wheat breadcrumbs (homemade* or store-bought), divided

 

INSTRUCTIONS

Preheat oven to 350 degrees F. Lightly spray a baking dish with cooking spray.

Bring a large pot of water to a boil. Add broccoli and boil for 4 minutes. Transfer to a colander, rinse with cold water, and drain. Place broccoli in a large bowl.

Meanwhile, melt 1 tablespoon of the butter in a medium saucepan over medium-low heat. Add the mushrooms and cook until soft, about 4 minutes, stirring occasionally. Transfer mushrooms to the bowl with the broccoli.

In the same saucepan, melt 4 tablespoons of the butter over medium heat. Whisk in the flour until smooth; cook, whisking constantly, 30 seconds. Whisk in the milk and half-n-half. Bring to a low simmer and continue to whisk constantly until thickened. Remove from the heat and stir in the salt, pepper, and Greek yogurt.

Pour sauce into the bowl with the broccoli and mushrooms. Add the onion, egg, 1 cup of the cheddar cheese, and ½ cup of the breadcrumbs. Stir to combine. Transfer to the prepared baking dish.

Melt the remaining tablespoon of butter and stir into the remaining ¾ cup breadcrumbs. Stir in the remaining ½ cup cheddar. Sprinkle breadcrumb topping over the casserole.

Bake for 45 minutes, until filling is hot and bubbly. Check after 30 minutes and cover with foil if topping is browning too quickly. Let stand 10 minutes before serving.

*To make homemade breadcrumbs:
Preheat oven to 300 degrees F. In a food processor, process 4 slices whole-wheat bread until you have fine crumbs. Lay crumbs on a rimmed baking sheet and place in the preheated oven until dry and very lightly golden, about 15 minutes. Stir after 10 minutes to help crumbs brown evenly. Unused breadcrumbs can be stored in the freezer.

 

VIEW RECIPE SOURCE

CARROT CAKE OATMEAL COOKIES   INGREDIENTS 1 cup instant oats (as a substitute you can use old fashioned rolled oats pulsed a few times in a food processor) ¾ cup whole wheat flour 1 ½ tsp baking powder 1-1 ½ tsp ground cinnamon (to taste) Dash of salt 2 tablespoons coconut oil-melted and cooled 1 egg 1 teaspoon vanilla ½ cup honey 1 cup grated carrots   INSTRUCTIONS Whisk together instant oats, flour, baking powder, cinnamon, and salt, set aside. In a large bowl whisk together egg, vanilla and coconut oil. Add honey and stir to combine. Stir in dry ingredients mixture, then fold in carrots. Cover the dough with plastic wrap and chill for 1 hour. CHILLING IS MANDATORY!!! The oats need some time to soak some moisture, also prevent cookies from flatten completely. Preheat the oven to 350 F, line large baking sheet with parchment paper and set aside. Using ice cream scoop drop the ball of cookie dough onto baking sheet leaving two inch space apart. If you chill the dough longer and the dough is very thick flatten the cookies slightly before baking. Bake for 11-13 minutes. Cool the cookies on a baking sheet for 15 minutes ( they need to finish cooking on warm baking sheet) then transfer to a rack.   VIEW RECIPE SOURCE

CARROT CAKE OATMEAL COOKIES

 

INGREDIENTS

1 cup instant oats (as a substitute you can use old fashioned rolled oats pulsed a few times in a food processor)

¾ cup whole wheat flour

1 ½ tsp baking powder

1-1 ½ tsp ground cinnamon (to taste)

Dash of salt

2 tablespoons coconut oil-melted and cooled

1 egg

1 teaspoon vanilla

½ cup honey

1 cup grated carrots

 

INSTRUCTIONS

Whisk together instant oats, flour, baking powder, cinnamon, and salt, set aside.

In a large bowl whisk together egg, vanilla and coconut oil. Add honey and stir to combine.

Stir in dry ingredients mixture, then fold in carrots.

Cover the dough with plastic wrap and chill for 1 hour. CHILLING IS MANDATORY!!! The oats need some time to soak some moisture, also prevent cookies from flatten completely.

Preheat the oven to 350 F, line large baking sheet with parchment paper and set aside.

Using ice cream scoop drop the ball of cookie dough onto baking sheet leaving two inch space apart. If you chill the dough longer and the dough is very thick flatten the cookies slightly before baking.

Bake for 11-13 minutes. Cool the cookies on a baking sheet for 15 minutes ( they need to finish cooking on warm baking sheet) then transfer to a rack.

 

VIEW RECIPE SOURCE

VEGETARIAN COLLARD GREENS SOUP   INGREDIENTS 1 Tbs olive oil 2 tsp smoked paprika 1 tsp chili powder 1 tsp cumin pinch red pepper flakes 1 onion, chopped 3 large carrots, sliced 3 stalks celery, chopped 10 c water 15 oz. can no salt added diced tomatoes 6 oz. can no salt added tomato paste 2 Tbs lower sodium tamari or soy sauce 2 Tbs lemon juice 1 Tbs salt-free herb seasoning 1 Tbs agave or your favorite sweetener 1 tsp roasted garlic granules 1/2 tsp salt fresh black pepper to taste 1 c dried lentils 6 c packed collard greens, stems removed 1/4 c quinoa   INSTRUCTIONS Prep the veggies and greens. Add the oil to a large, lidded cooking pot. Add the paprika, chili powder, cumin and red pepper flakes. Raise the heat to medium. Add the onion, carrots and celery. Saute about 10 minutes. Add the water, tomatoes, paste, tamari or soy sauce, lemon juice, herb seasoning, agave, garlic granules, salt, pepper and lentils. Stir to combine. Stir in the collard greens. Raise the heat to medium high. Bring to a boil. Cover and turn the heat down to a simmer. Simmer for 30 minutes, stirring occasionally. Stir in the quinoa. Simmer for 15-20 minutes.   VIEW RECIPE SOURCE

VEGETARIAN COLLARD GREENS SOUP

 

INGREDIENTS

1 Tbs olive oil

2 tsp smoked paprika

1 tsp chili powder

1 tsp cumin

pinch red pepper flakes

1 onion, chopped

3 large carrots, sliced

3 stalks celery, chopped

10 c water

15 oz. can no salt added diced tomatoes

6 oz. can no salt added tomato paste

2 Tbs lower sodium tamari or soy sauce

2 Tbs lemon juice

1 Tbs salt-free herb seasoning

1 Tbs agave or your favorite sweetener

1 tsp roasted garlic granules

1/2 tsp salt

fresh black pepper to taste

1 c dried lentils

6 c packed collard greens, stems removed

1/4 c quinoa

 

INSTRUCTIONS

Prep the veggies and greens.

Add the oil to a large, lidded cooking pot.

Add the paprika, chili powder, cumin and red pepper flakes.

Raise the heat to medium.

Add the onion, carrots and celery. Saute about 10 minutes.

Add the water, tomatoes, paste, tamari or soy sauce, lemon juice, herb seasoning, agave, garlic granules, salt, pepper and lentils. Stir to combine.

Stir in the collard greens.

Raise the heat to medium high. Bring to a boil.

Cover and turn the heat down to a simmer.

Simmer for 30 minutes, stirring occasionally.

Stir in the quinoa.

Simmer for 15-20 minutes.

 

VIEW RECIPE SOURCE

QUICK STEAMED FLOUNDER WITH GINGER-GARLIC MUSTARD GREENS   INGREDIENTS 1 tablespoon vegetable or peanut oil 1 teaspoon toasted sesame oil, more for drizzling 3 garlic cloves, minced 1 1-inch-thick slice peeled fresh ginger root, minced 2 small bunches mustard greens, cleaned, stemmed and torn into pieces 1 tablespoon soy sauce, more for drizzling 2 flounder fillets, 12 ounces each  Kosher salt and freshly ground black pepper   INSTRUCTIONS Heat oils in a very large skillet. Add garlic and ginger and sauté until fragrant and translucent, about 2 minutes. Add mustard greens, soy sauce and 3 tablespoons water, and sauté until greens start to wilt, 2 minutes longer. Spread greens out in pan. Season flounder with salt and pepper, and place on top of greens. Cover pan, reduce heat to medium, and let fish steam until just cooked through, about 6 minutes. If pan dries out before fish is cooked through, add a little more water, a teaspoon at a time. Uncover pan and transfer fish to serving plates. If greens seem wet, turn heat to high to cook off excess moisture. Serve greens on top of fish, drizzled with a little more sesame oil and soy sauce, if desired. VIEW RECIPE SOURCE

QUICK STEAMED FLOUNDER WITH GINGER-GARLIC MUSTARD GREENS

 

INGREDIENTS

1 tablespoon vegetable or peanut oil

1 teaspoon toasted sesame oil, more for drizzling

3 garlic cloves, minced

1 1-inch-thick slice peeled fresh ginger root, minced

2 small bunches mustard greens, cleaned, stemmed and torn into pieces

1 tablespoon soy sauce, more for drizzling

2 flounder fillets, 12 ounces each

 Kosher salt and freshly ground black pepper

 

INSTRUCTIONS

Heat oils in a very large skillet. Add garlic and ginger and sauté until fragrant and translucent, about 2 minutes. Add mustard greens, soy sauce and 3 tablespoons water, and sauté until greens start to wilt, 2 minutes longer.

Spread greens out in pan. Season flounder with salt and pepper, and place on top of greens. Cover pan, reduce heat to medium, and let fish steam until just cooked through, about 6 minutes. If pan dries out before fish is cooked through, add a little more water, a teaspoon at a time.

Uncover pan and transfer fish to serving plates. If greens seem wet, turn heat to high to cook off excess moisture. Serve greens on top of fish, drizzled with a little more sesame oil and soy sauce, if desired.

VIEW RECIPE SOURCE

CABBAGE, APPLE AND RADISH COLE SLAW   INGREDIENTS 5 cups shredded cabbage, red or green 1 cup Granny Smith apple, cut into matchstick pieces 3/4 cup radish, cut into matchstick pieces 2 tbsp white onion, very finely diced Dressing 5 cups shredded cabbage, red or green 1 cup Granny Smith apple, cut into matchstick pieces 3/4 cup radish, cut into matchstick pieces 2 tbsp white onion, very finely diced   INSTRUCTIONS Combine cabbage, apple, radish and onion in large mixing bowl. In a small jar, add sugar, vinegar, water, oil, celery seed, powdered mustard, salt and pepper. Shake or stir until well combined. Add dressing to cabbage mix, stir well. Place in refrigerator for at least 30 minutes to chill before serving.   VIEW RECIPE SOURCE

CABBAGE, APPLE AND RADISH COLE SLAW

 

INGREDIENTS

5 cups shredded cabbage, red or green

1 cup Granny Smith apple, cut into matchstick pieces

3/4 cup radish, cut into matchstick pieces

2 tbsp white onion, very finely diced

Dressing

5 cups shredded cabbage, red or green

1 cup Granny Smith apple, cut into matchstick pieces

3/4 cup radish, cut into matchstick pieces

2 tbsp white onion, very finely diced

 

INSTRUCTIONS

Combine cabbage, apple, radish and onion in large mixing bowl.

In a small jar, add sugar, vinegar, water, oil, celery seed, powdered mustard, salt and pepper. Shake or stir until well combined.

Add dressing to cabbage mix, stir well. Place in refrigerator for at least 30 minutes to chill before serving.

 

VIEW RECIPE SOURCE

DILL PEA AND CUCUMBER SALAD   INGREDIENTS 2 Teaspoons Salt, or to taste Fresh Black Pepper 2 Cups Fresh Peas 2 Cups Grape Tomatoes, halved 1 English Cucumber, sliced ⅓ Cup Olive Oil 2 Teaspoons Apple Cider Vinegar 2 Teaspoons Balsamic Vinegar 2 Teaspoons Garlic, minced 2 Teaspoons Sugar 2 Teaspoons Fresh dill, chopped 1 Dash Red Pepper Flakes   INSTRUCTIONS In a bowl, add the peas, cucumbers and tomatoes. Sprinkle with the salt and pepper and let sit in the fridge for 20 minutes. In a small bowl, whisk together the oil, vinegars and garlic. Add the sugar and whisk to combine. Pour everything over the veggies and sprinkle with dill and pepper flakes. Serve immediately or cover and serve within the hour. The cucumbers will start to pickle if you wait too long.   VIEW RECIPE SOURCE

DILL PEA AND CUCUMBER SALAD

 

INGREDIENTS

2 Teaspoons Salt, or to taste

Fresh Black Pepper

2 Cups Fresh Peas

2 Cups Grape Tomatoes, halved

1 English Cucumber, sliced

⅓ Cup Olive Oil

2 Teaspoons Apple Cider Vinegar

2 Teaspoons Balsamic Vinegar

2 Teaspoons Garlic, minced

2 Teaspoons Sugar

2 Teaspoons Fresh dill, chopped

1 Dash Red Pepper Flakes

 

INSTRUCTIONS

In a bowl, add the peas, cucumbers and tomatoes. Sprinkle with the salt and pepper and let sit in the fridge for 20 minutes.

In a small bowl, whisk together the oil, vinegars and garlic. Add the sugar and whisk to combine. Pour everything over the veggies and sprinkle with dill and pepper flakes. Serve immediately or cover and serve within the hour. The cucumbers will start to pickle if you wait too long.

 

VIEW RECIPE SOURCE

TURNIPS AU GRATIN   INGREDIENTS 1 1/2 cups heavy cream 2 Tbsp unsalted butter 1 Tbsp garlic, minced 2 tsp thyme leaves 1 tsp kosher salt 1/8 tsp pepper 2 lbs turnips, about 4–5 medium 1 cup Parmesan cheese, grated 1 cup Gruyere cheese, or Monterey Jack, shredded   INSTRUCTIONS Preheat oven to 375 degrees then coat a 2-qt baking dish lightly with cooking spray. Place a medium saucepan over medium heat then add cream, butter, garlic, thyme, salt and pepper. Bring mixture to a boil then remove from heat. Let mixture rest while you prepare turnips. Trim root and stem end from each turnip then peel using a vegetable peeler. Use a sharp knife or a mandolin to slice each turnip into 1/8" thick slices and set aside. Layer ¼ of the sliced turnips into the bottom of the prepared baking dish by shingling the slices then sprinkle a quarter of the cheese over the layer of turnips. Strain cream mixture to remove the garlic and thyme then pour ¼ of the cream evenly over the cheese. Repeat the process 3 more times with the remaining ingredients. Cover dish with foil, place on a baking sheet then bake for 40 minutes. Remove foil then bake for an additional 20–25 minutes, until the top is golden and the turnips are tender. Test doneness by inserting a paring knife into the center of the gratin. The turnips will feel slightly firm but not crunchy. Let rest 10 minutes before serving.   VIEW RECIPE SOURCE

TURNIPS AU GRATIN

 

INGREDIENTS

1 1/2 cups heavy cream

2 Tbsp unsalted butter

1 Tbsp garlic, minced

2 tsp thyme leaves

1 tsp kosher salt

1/8 tsp pepper

2 lbs turnips, about 4–5 medium

1 cup Parmesan cheese, grated

1 cup Gruyere cheese, or Monterey Jack, shredded

 

INSTRUCTIONS

Preheat oven to 375 degrees then coat a 2-qt baking dish lightly with cooking spray.

Place a medium saucepan over medium heat then add cream, butter, garlic, thyme, salt and pepper. Bring mixture to a boil then remove from heat. Let mixture rest while you prepare turnips. Trim root and stem end from each turnip then peel using a vegetable peeler. Use a sharp knife or a mandolin to slice each turnip into 1/8" thick slices and set aside.

Layer ¼ of the sliced turnips into the bottom of the prepared baking dish by shingling the slices then sprinkle a quarter of the cheese over the layer of turnips. Strain cream mixture to remove the garlic and thyme then pour ¼ of the cream evenly over the cheese. Repeat the process 3 more times with the remaining ingredients.

Cover dish with foil, place on a baking sheet then bake for 40 minutes. Remove foil then bake for an additional 20–25 minutes, until the top is golden and the turnips are tender. Test doneness by inserting a paring knife into the center of the gratin. The turnips will feel slightly firm but not crunchy. Let rest 10 minutes before serving.

 

VIEW RECIPE SOURCE

Vegetables to Plant or Replant in July

Welcome to Daddy Pete’s Plant Pleaser, where our mission is to help you grow…one plant, one garden, one business at a time.

As a company we continue to build upon the foundation that our owner, Alan Smith, has established with a passion for excellence, quality you can trust, great customer service, creative product design, and a spirit of innovation.

As a North Carolina Century Farm, we are committed to building upon our rich, farming heritage of knowing and cultivating the true value of a product that most people find useless: cow manure from dairy cows. We compost it to help you grow...one plant, one garden, one farm at a time.

As craftsmen of an American heritage brand, we continuously seek ways to improve our composting process; and we also find the best materials available to mix with our composted cow manure to create a full line of products that will help you grow…one plant, one garden, one lawn at a time.

As pioneer men and women cultivating your own lawns and gardens to grow your own fruits and vegetables, we offer recipes to help you bring your harvest from your garden…to your kitchen…to your dinner table.

So let your inner farm out…jump into our website and indulge in our knowledge. Come discover farming through the eyes of Daddy Pete’s. Timeless products…unparalleled quality…our goal is to become more and more creative, so that our creativity equals your increase.

July is still an excellent month for starting a new garden or raised bed, or for replanting vegetables in your existing garden or raised beds.  During the month of July, you can plant the following vegetables for the first time or you can replant them for a later harvest: bell peppers, corn, green beans, hot peppers, okra, pumpkin, squash, sweet potatoes, and tomatoes.  To plant or replant these items during July, we recommend using our Daddy Pete’s Cow Manure, Daddy Pete’s Kickin’ Chickin, Daddy Pete’s Lawn & Garden, or Daddy Pete’s Mushroom Compost mixed in with your existing soil.

July is also a good month for fertilizing your lawn with Daddy Pete’s Barnyard Fertilizer.  This is our new pelleted lawn and garden fertilizer that consists of Daddy Pete’s Composted Cow Manure and Daddy Pete’s Composted Chicken Manure, and it can be applied all 4 seasons of the year.  This all-natural fertilizer adds organic matter to your lawn and garden, and it will not burn your lawn during the summer months.

JULY VEGETABLES

  • Pumpkin
  • Squash
  • Sweet Potatoes
  • Tomatoes
  • Bell Peppers
  • Corn
  • Green Beans
  • Hot Peppers
  • Okra
BAKED BELL PEPPER TACOS   INGREDIENTS 4 large bell peppers 3-4 cups taco filling (see below) 3/4 cup shredded cheese, extra as desired 3/4 cup chopped tomato 3/4 cup chopped lettuce Cilantro and lime, as a tasty edible garnish FEISTY FILLING OPTIONS: a. 1lb ground beef, chicken, or turkey - seasoned your favorite way and browned on the stove-top! I use a combination of enchilada sauce (homemade or store bought) and homemade taco seasoning to flavor mine, plus a little mexican hot sacue for a kick! You can also make your protein option in advance and keep in the fridge for 2-3 days or freezer for emergency taco night filling. This also works with my lentil-veggie taco filling too! b. 3-4 cups Lentil Veggie Taco Filling c. 3-4 cups Seasoned tofu (like chipotle-style sofritos) d. 2 cups Refried Beans or black beans + 1-2 cups sautéed veggies TASTY TOPPINGS (choose your favorites) shredded cheddar or pepper jack cheese sour cream or plain Greek yogurt fresh cilantro sliced jalapeños fresh or leftover grilled/roasted/sautéed veggies fresh chopped avocado guacamole pico de gallo salsa verde salsa lime wedges, for a burst of citrus Looking for extra crunch? Try crumbling a few tortilla chips on top of your bell peppers or serve them with a side of chips and salsa!   INSTRUCTIONS Pre-heat oven to 400 degrees F. Choose your protein option(s) from the above list and cook via preferred method. Slice each bell pepper in half. Hollow out each pepper, removing stem, seeds, etc... Lay peppers on a baking sheet and cook for 8-10 minutes until al-tente or for 10-15 minutes for softer peppers. Fill each pepper to the brim with your taco filling of choice (see above for tasty options; I made mine t-rex this time around) and top with cheese. Bake for an additional 10 minutes, then pile mile-high with all your favorite taco toppings! Anything goes on taco night!   VIEW RECIPE SOURCE

BAKED BELL PEPPER TACOS

 

INGREDIENTS

4 large bell peppers
3-4 cups taco filling (see below)
3/4 cup shredded cheese, extra as desired
3/4 cup chopped tomato
3/4 cup chopped lettuce
Cilantro and lime, as a tasty edible garnish

FEISTY FILLING OPTIONS:
a. 1lb ground beef, chicken, or turkey - seasoned your favorite way and browned on the stove-top! I use a combination of enchilada sauce (homemade or store bought) and homemade taco seasoning to flavor mine, plus a little mexican hot sacue for a kick! You can also make your protein option in advance and keep in the fridge for 2-3 days or freezer for emergency taco night filling. This also works with my lentil-veggie taco filling too!

b. 3-4 cups Lentil Veggie Taco Filling

c. 3-4 cups Seasoned tofu (like chipotle-style sofritos)

d. 2 cups Refried Beans or black beans + 1-2 cups sautéed veggies

TASTY TOPPINGS (choose your favorites)

shredded cheddar or pepper jack cheese
sour cream or plain Greek yogurt
fresh cilantro
sliced jalapeños
fresh or leftover grilled/roasted/sautéed veggies
fresh chopped avocado
guacamole
pico de gallo
salsa verde
salsa
lime wedges, for a burst of citrus

Looking for extra crunch? Try crumbling a few tortilla chips on top of your bell peppers or serve them with a side of chips and salsa!

 

INSTRUCTIONS

Pre-heat oven to 400 degrees F. Choose your protein option(s) from the above list and cook via preferred method.

Slice each bell pepper in half. Hollow out each pepper, removing stem, seeds, etc...

Lay peppers on a baking sheet and cook for 8-10 minutes until al-tente or for 10-15 minutes for softer peppers.

Fill each pepper to the brim with your taco filling of choice (see above for tasty options; I made mine t-rex this time around) and top with cheese.

Bake for an additional 10 minutes, then pile mile-high with all your favorite taco toppings! Anything goes on taco night!

 

VIEW RECIPE SOURCE

GREEN BEAN, TOMATO, ONION, AND BASIL SUMMER SALAD   INGREDIENTS 1 lb. thin French-style green beans or fresh garden beans 1/2 small sweet onion, cut into thin slivers 2 cups cherry tomatoes, cut in half generous amount thinly-sliced fresh basil (We used about 1/3 cup, but next time I'd use more if I had plenty of basil in the garden.) salt and fresh-ground black pepper to taste Dressing Ingredients: 3 T extra-virgin olive oil (Use an oil with good flavor.) 2 T fresh-squeezed lemon juice 2 tsp. finely minced fresh garlic 1/2 tsp. dried oregano 1/2 tsp. sea salt   INSTRUCTIONS Start water boiling in a vegetable steamer or pot with a steaming rack while you trim the beans on both ends and cut them into pieces about 2 inches long. (I do this by gathering an handful of beans that are standing up straight and letting them fall down on to the cutting board, so the ends are even. Trim that end and then turn them over and do the same thing with the other end.)  When the water starts to boil, steam beans for 5 minutes, then drain and immediately put them in a bowl of ice water. (Some beans are tougher than others, so I might test one for doneness after 5 minutes to see what you think.) Let beans cool in the ice water about one minute, then drain immediately into a colander placed in the sink. While beans are cooking, cut cherry tomatoes into halves and cut the onion into thin slivers. When beans are draining, whisk together the olive oil, lemon juice, garlic, oregano, and salt to make the dressing. Wash fresh basil leaves and spin dry in a salad spinner (or dry with paper towels), then cut the basil into thin strips.  Remove drained beans from the colander into a bowl large enough to toss ingredients together. Add the cherry tomatoes and onions and toss ingredients together. Toss with desired amount of dressing and then gently mix in the sliced basil. Season salad to taste with salt and fresh-ground black pepper and serve. This is best when it's freshly made, but it wasn't bad at all when it had been in the fridge overnight.   VIEW RECIPE SOURCE

GREEN BEAN, TOMATO, ONION, AND BASIL SUMMER SALAD

 

INGREDIENTS
1 lb. thin French-style green beans or fresh garden beans
1/2 small sweet onion, cut into thin slivers
2 cups cherry tomatoes, cut in half
generous amount thinly-sliced fresh basil (We used about 1/3 cup, but next time I'd use more if I had plenty of basil in the garden.)
salt and fresh-ground black pepper to taste


Dressing Ingredients:
3 T extra-virgin olive oil (Use an oil with good flavor.)
2 T fresh-squeezed lemon juice
2 tsp. finely minced fresh garlic
1/2 tsp. dried oregano
1/2 tsp. sea salt

 

INSTRUCTIONS
Start water boiling in a vegetable steamer or pot with a steaming rack while you trim the beans on both ends and cut them into pieces about 2 inches long. (I do this by gathering an handful of beans that are standing up straight and letting them fall down on to the cutting board, so the ends are even. Trim that end and then turn them over and do the same thing with the other end.) 

When the water starts to boil, steam beans for 5 minutes, then drain and immediately put them in a bowl of ice water. (Some beans are tougher than others, so I might test one for doneness after 5 minutes to see what you think.) Let beans cool in the ice water about one minute, then drain immediately into a colander placed in the sink.

While beans are cooking, cut cherry tomatoes into halves and cut the onion into thin slivers. When beans are draining, whisk together the olive oil, lemon juice, garlic, oregano, and salt to make the dressing. Wash fresh basil leaves and spin dry in a salad spinner (or dry with paper towels), then cut the basil into thin strips. 

Remove drained beans from the colander into a bowl large enough to toss ingredients together. Add the cherry tomatoes and onions and toss ingredients together. Toss with desired amount of dressing and then gently mix in the sliced basil. Season salad to taste with salt and fresh-ground black pepper and serve.

This is best when it's freshly made, but it wasn't bad at all when it had been in the fridge overnight.

 

VIEW RECIPE SOURCE

CARAMELIZED PUMPKIN AND GORGONZOLA SALAD   INGREDIENTS 1 (3 pound) pumpkin 2 tablespoons oil 2 tablespoons honey salt and pepper to taste 1 tablespoon butter 2 tablespoons sage (julienned) 4 cups salad greens such as baby arugula or baby spinach 1/4 cup balsamic vinaigrette 1/4 cup walnuts (toasted and coarsly chopped) 1/4 cup gorgonzola (crumbled)   INSTRUCTIONS Roast the pumpkin in a preheated 350F/180C oven on a baking sheet for 20 minutes. Cut the pumpkin in half, scoop out the seeds and cut each half into 4 wedges. Brush the wedges with oil, place them on their side on a baking sheet and roast for 15 minutes. Flip and repeat on the other side. Brush the pumpkin flesh with the honey and season with salt and pepper. Broil the wedges, flesh side up until it startes to caramelize, about 2-3 minutes. Melt the butter in a pan. Add the sage and fry until it is light and crispy then set it aside. Toss the salad greens in the vinaigrette and divide between 4 plates. Add 2 wedges of caramelized pumpkin to each plate and sprinkle with walnuts, gorgonzola and fried sage.   VIEW RECIPE SOURCE

CARAMELIZED PUMPKIN AND GORGONZOLA SALAD

 

INGREDIENTS

1 (3 pound) pumpkin
2 tablespoons oil
2 tablespoons honey
salt and pepper to taste
1 tablespoon butter
2 tablespoons sage (julienned)
4 cups salad greens such as baby arugula or baby spinach
1/4 cup balsamic vinaigrette
1/4 cup walnuts (toasted and coarsly chopped)
1/4 cup gorgonzola (crumbled)

 

INSTRUCTIONS

Roast the pumpkin in a preheated 350F/180C oven on a baking sheet for 20 minutes.


Cut the pumpkin in half, scoop out the seeds and cut each half into 4 wedges.


Brush the wedges with oil, place them on their side on a baking sheet and roast for 15 minutes. Flip and repeat on the other side.
Brush the pumpkin flesh with the honey and season with salt and pepper.


Broil the wedges, flesh side up until it startes to caramelize, about 2-3 minutes.


Melt the butter in a pan.


Add the sage and fry until it is light and crispy then set it aside.


Toss the salad greens in the vinaigrette and divide between 4 plates.


Add 2 wedges of caramelized pumpkin to each plate and sprinkle with walnuts, gorgonzola and fried sage.

 

VIEW RECIPE SOURCE

GROUND TURKEY SWEET POTATO SKILLET   INGREDIENTS 2 tbsp extra-virgin olive oil 1 lbs extra-lean ground turkey 1 tsp garlic clove, minced ½ cup onions, diced ½ cup yellow pepper, diced 1 ½ cup sweet potato, diced Salt and freshly ground black pepper A pinch of red chili flakes ½ cup shredded mozzarella cheese Fresh parsley for garnishing   INSTRUCTIONS In an iron cast skillet, heat olive oil over medium high heat. Add ground turkey and garlic.Use a wood spoon breaking up the turkey while it cooks.Stir occasionally and cook for about 7 minutes. Add onions and yellow peppers and cook until onions are gold brown. Add the sweet potato, chili pepper, salt and pepper. Cover the skillet and cook until they are tender. Don’t forget to stir occasionally. If necessary, add more olive oil or a little bit of water to cook faster the sweet potato. While the sweet potato is cooking pre-heat the oven to 400 degrees. When the sweet potato is tender, add shredded mozzarella cheese and bring the skillet to the oven to melt the cheese* (see note below). When the cheese melts, remove from the oven and garnish with parsley. * You can just put the lid on the skillet for 5 minutes. The cheese will melt. **You can keep this recipe in the fridge for up 6 days. For this recipe I used ground turkey that is 85% more lean and has 15% less fat than beef.   VIEW RECIPE SOURCE

GROUND TURKEY SWEET POTATO SKILLET

 

INGREDIENTS
2 tbsp extra-virgin olive oil
1 lbs extra-lean ground turkey
1 tsp garlic clove, minced
½ cup onions, diced
½ cup yellow pepper, diced
1 ½ cup sweet potato, diced
Salt and freshly ground black pepper
A pinch of red chili flakes
½ cup shredded mozzarella cheese
Fresh parsley for garnishing

 

INSTRUCTIONS
In an iron cast skillet, heat olive oil over medium high heat.


Add ground turkey and garlic.Use a wood spoon breaking up the turkey while it cooks.Stir occasionally and cook for about 7 minutes.


Add onions and yellow peppers and cook until onions are gold brown.
Add the sweet potato, chili pepper, salt and pepper.


Cover the skillet and cook until they are tender. Don’t forget to stir occasionally. If necessary, add more olive oil or a little bit of water to cook faster the sweet potato.
While the sweet potato is cooking pre-heat the oven to 400 degrees.


When the sweet potato is tender, add shredded mozzarella cheese and bring the skillet to the oven to melt the cheese* (see note below).


When the cheese melts, remove from the oven and garnish with parsley.


* You can just put the lid on the skillet for 5 minutes. The cheese will melt.


**You can keep this recipe in the fridge for up 6 days.


For this recipe I used ground turkey that is 85% more lean and has 15% less fat than beef.

 

VIEW RECIPE SOURCE

FRESH CORN SALSA   INGREDIENTS 2 c. corn kernels, fresh or frozen ½ c. purple onion, diced ½ c. red pepper, diced 1-2 jalapeños, seeded and minced ½ c. cilantro, chopped 4 tsp. lime juice 1 tsp. kosher salt   INSTRUCTIONS Saute corn over medium-high heat until kernels begin to char. Set aside to cool. In a medium bowl, combine onion, red pepper, jalapeno, cilantro, lime juice, and salt. Add sautéed corn and stir to combine.   VIEW RECIPE SOURCE

FRESH CORN SALSA

 

INGREDIENTS
2 c. corn kernels, fresh or frozen
½ c. purple onion, diced
½ c. red pepper, diced
1-2 jalapeños, seeded and minced
½ c. cilantro, chopped
4 tsp. lime juice
1 tsp. kosher salt

 

INSTRUCTIONS

Saute corn over medium-high heat until kernels begin to char. Set aside to cool.

In a medium bowl, combine onion, red pepper, jalapeno, cilantro, lime juice, and salt.

Add sautéed corn and stir to combine.

 

VIEW RECIPE SOURCE

REFRIGERATOR PICKLED HOT PEPPERS INGREDIENTS 2 quarts of water 1 cup white vinegar ½ cup pickling salt 2 to 3 pounds of hot peppers 3 cloves garlic INSTRUCTIONS Wash 3 quart jars and the lids - set aside. Measure the water, vinegar and salt into a 3 quart sauce pan, and stir until salt is dissolved. Bring to a simmer. Wash and dry the peppers, and cut however you like - smaller slices means more will fit into the jars, but they look nice just cut in half the long way. Peel the garlic cloves. Divide the peppers and garlic evenly between the jars, pressing down to fill in spaces. Carefully pour in the brine, making sure that the peppers are completely covered. Screw on the lids, and leave at room temperature for 2 or 3 days and then store in the refrigerator. They can be eaten fairly quickly, but are best after sitting a least a month. They will keep for several months in the fridge.   VIEW RECIPE SOURCE

REFRIGERATOR PICKLED HOT PEPPERS

INGREDIENTS
2 quarts of water
1 cup white vinegar
½ cup pickling salt
2 to 3 pounds of hot peppers
3 cloves garlic

INSTRUCTIONS
Wash 3 quart jars and the lids - set aside.
Measure the water, vinegar and salt into a 3 quart sauce pan, and stir until salt is dissolved. Bring to a simmer.


Wash and dry the peppers, and cut however you like - smaller slices means more will fit into the jars, but they look nice just cut in half the long way.


Peel the garlic cloves.


Divide the peppers and garlic evenly between the jars, pressing down to fill in spaces.


Carefully pour in the brine, making sure that the peppers are completely covered.
Screw on the lids, and leave at room temperature for 2 or 3 days and then store in the refrigerator. They can be eaten fairly quickly, but are best after sitting a least a month. They will keep for several months in the fridge.

 

VIEW RECIPE SOURCE

BACON WRAPPED OKRA POPPERS   INGREDIENTS 1 pound fresh okra ½ cup cooked shrimp, chopped 4 oz cream cheese, softened ½ cup monterey jack cheese, shredded ½ teaspoon cajun seasoning 1 pound Farmland bacon   INSTRUCTIONS Preheat oven to 425º F. Mix the shrimp, cheeses and cajun seasoning in a small bowl and set aside. Carefully cut each okra lengthwise down one side creating a pocket (do not cut through to the opposite side). Gently spread the pocket and stuff with the shrimp/cheese mixture - mounding on top of the okra. Cut the Farmland bacon package in half. Wrap each stuffed okra with a half strip of Farmland bacon - covering the filling and then place on a baking sheet. Bake in a 425º F oven for 20 - 25 minutes until the bacon is browned and cooked.   VIEW RECIPE SOURCE

BACON WRAPPED OKRA POPPERS

 

INGREDIENTS
1 pound fresh okra
½ cup cooked shrimp, chopped
4 oz cream cheese, softened
½ cup monterey jack cheese, shredded
½ teaspoon cajun seasoning
1 pound Farmland bacon

 

INSTRUCTIONS

Preheat oven to 425º F.
Mix the shrimp, cheeses and cajun seasoning in a small bowl and set aside.


Carefully cut each okra lengthwise down one side creating a pocket (do not cut through to the opposite side).


Gently spread the pocket and stuff with the shrimp/cheese mixture - mounding on top of the okra.


Cut the Farmland bacon package in half.
Wrap each stuffed okra with a half strip of Farmland bacon - covering the filling and then place on a baking sheet.


Bake in a 425º F oven for 20 - 25 minutes until the bacon is browned and cooked.

 

VIEW RECIPE SOURCE

SQUASH FRITTERS   INGREDIENTS 1 lb yellow summer squash ½ medium sweet onion 1 cup all-purpose flour 1 egg ½ tsp sugar ½ tsp salt vegetable oil   INSTRUCTIONS Wash the squash then grate them on a box grater. You should end up with about 3 cups of grated squash. Grate the onion as well. Place the grated squash and onion in a mesh strainer and press to squeeze out some of the water. Place the squash and onion in a large bowl, then add the flour, egg, sugar, and salt and mix until combined. Allow the mixture to sit for about 5 minutes. Place a large skillet over medium-high heat and add enough oil to barely cover the bottom. Once the oil is hot, carefully place dollops (about 1 heaping tablespoon) of the batter into the skillet. Cook for 3 to 4 minutes or until golden brown. Carefully flip the fritters over and gently press them flat with the back side of a spatula. Cook another 3 to 4 minutes or until golden brown. Cook in batches, adding more oil if necessary, until all of the batter had been used. Drain on paper towels and eat immediately.   VIEW RECIPE SOURCE

SQUASH FRITTERS

 

INGREDIENTS
1 lb yellow summer squash
½ medium sweet onion
1 cup all-purpose flour
1 egg
½ tsp sugar
½ tsp salt
vegetable oil

 

INSTRUCTIONS

Wash the squash then grate them on a box grater. You should end up with about 3 cups of grated squash. Grate the onion as well. Place the grated squash and onion in a mesh strainer and press to squeeze out some of the water.

Place the squash and onion in a large bowl, then add the flour, egg, sugar, and salt and mix until combined. Allow the mixture to sit for about 5 minutes.

Place a large skillet over medium-high heat and add enough oil to barely cover the bottom. Once the oil is hot, carefully place dollops (about 1 heaping tablespoon) of the batter into the skillet. Cook for 3 to 4 minutes or until golden brown. Carefully flip the fritters over and gently press them flat with the back side of a spatula. Cook another 3 to 4 minutes or until golden brown. Cook in batches, adding more oil if necessary, until all of the batter had been used. Drain on paper towels and eat immediately.

 

VIEW RECIPE SOURCE

ROASTED ITALIAN TOMATOES   INGREDIENTS 20 large roma tomatoes ⅓ cup olive oil 6 cloves of garlic, minced 1 white sweet large onion, diced 1 Tbsp. Italian seasoning 1 Tbsp. sugar Fresh sprigs of rosemary, thyme and oregano Kosher salt and pepper Parchment paper   INSTRUCTIONS Line a large rimmed cookie sheet with parchment paper and set aside. Preheat oven to 300F. Halve roma tomatoes and place in a large bowl. Add the olive oil, garlic, onion, Italian seasoning, and sugar and toss gently. Spread the tomatoes, cut side up, onto the prepared pan, spoon the onions up on top of the tomatoes. Generously salt and pepper and then top with the herbs but removing the stems and tearing up the leaves. Roast in the oven for 1 hour. Turn the temperature up to 425F and roast for another 15-20 min. until slightly charred. Eat them hot off the tray or let cool and blend for an amazing sauce.   VIEW RECIPE SOURCE

ROASTED ITALIAN TOMATOES

 

INGREDIENTS
20 large roma tomatoes
⅓ cup olive oil
6 cloves of garlic, minced
1 white sweet large onion, diced
1 Tbsp. Italian seasoning
1 Tbsp. sugar
Fresh sprigs of rosemary, thyme and oregano
Kosher salt and pepper
Parchment paper

 

INSTRUCTIONS
Line a large rimmed cookie sheet with parchment paper and set aside. Preheat oven to 300F. Halve roma tomatoes and place in a large bowl. Add the olive oil, garlic, onion, Italian seasoning, and sugar and toss gently. Spread the tomatoes, cut side up, onto the prepared pan, spoon the onions up on top of the tomatoes.

Generously salt and pepper and then top with the herbs but removing the stems and tearing up the leaves. Roast in the oven for 1 hour. Turn the temperature up to 425F and roast for another 15-20 min. until slightly charred. Eat them hot off the tray or let cool and blend for an amazing sauce.

 

VIEW RECIPE SOURCE

Plant Your Black-Eyed Peas, Pumpkins, & Sweet Potatoes in June!

Welcome to Daddy Pete’s Plant Pleaser, where our mission is to help you grow…one plant, one garden, one business at a time.

As a company we continue to build upon the foundation that our owner, Alan Smith, has established with a passion for excellence, quality you can trust, great customer service, creative product design, and a spirit of innovation.

As a North Carolina Century Farm, we are committed to building upon our rich, farming heritage of knowing and cultivating the true value of a product that most people find useless: cow manure from dairy cows. We compost it to help you grow...one plant, one garden, one farm at a time.

As craftsmen of an American heritage brand, we continuously seek ways to improve our composting process; and we also find the best materials available to mix with our composted cow manure to create a full line of products that will help you grow…one plant, one garden, one lawn at a time.

As pioneer men and women cultivating your own lawns and gardens to grow your own fruits and vegetables, we offer recipes to help you bring your harvest from your garden…to your kitchen…to your dinner table.

So let your inner farm out…jump into our website and indulge in our knowledge. Come discover farming through the eyes of Daddy Pete’s. Timeless products…unparalleled quality…our goal is to become more and more creative, so that our creativity equals your increase.

With summer approaching, June is still a good time to start a new garden or to continue making changes to your existing garden or raised beds. It is not too late to plant the following fruits and vegetables that we listed in April and May: cantaloupe, honey dew melon, watermelon, corn, cucumbers, field peas, green beans, okra, peanuts, peppers, popcorn, squash, and tomatoes.  In addition to these items, the month of June is the ideal time to plant black-eyed peas, pumpkins, and sweet potatoes.  To plant these June fruits and vegetables, we recommend using Daddy Pete’s Cow Manure, Daddy Pete’s Kickin’ Chickin, or Daddy Pete’s Lawn & Garden Soil mixed in with your existing soil.

JUNE VEGETABLES

  • Black-Eyed Peas
  • Pumpkin
  • Sweet Potato
BLACK-EYED PEAS SALAD WITH ROASTED BUTTERNUT SQUASH AND GOAT CHEESE   INGREDIENTS Salad 1 medium butternut squash, peeled, seeded and cut into 1-inch cubes 3 tablespoons olive oil Sea salt and fresh ground black pepper 2 cups fresh or frozen black-eyed peas 1 red bell pepper, cored, seeded and diced 1 jalapeno pepper, cored, seeded and diced 2 tablespoons chopped fresh marjoram 2 tablespoons chopped fresh flat-leaf parsley 2 ounces goat cheese, crumbled Sweet and Spicy Vinaigrette 1/3 cup apple cider vinegar 2 tablespoons honey grated zest and juice from one lemon 1 teaspoon crushed red pepper flakes sea salt and fresh ground black pepper to taste 1/4 cup extra virgin olive oil 1/4 cup canola or safflower oil   INSTRUCTIONS Preheat the oven to 400. Place the squash on a rimmed baking sheet. Toss with the olive oil, season with salt and pepper and spread out in a single layer. Roast for 30-35 minutes, until the edges are brown and it is tender when pierced with a fork. Place the black-eyes peas in a pan and cover with water by 3 inches. Salt and bring to a boil over high heat. Reduce the heat to simmer and cook for 20 more minutes, stirring occasionally. The peas should be tender, but still firm. Drain and rinse under cold water. Place the ingredients for the sweet and spicy vinaigrette in a mason jar and cover with a lid. Shake to emulsify. Place the squash, peas, bell pepper, jalapeno pepper, marjoram, parsley, salt and pepper, and 1/2 cup of the vinaigrette and toss gently. Transfer to a serving platter and top with the crumbled goat cheese.   VIEW RECIPE SOURCE

BLACK-EYED PEAS SALAD WITH ROASTED BUTTERNUT SQUASH AND

GOAT CHEESE

 

INGREDIENTS

Salad

1 medium butternut squash, peeled, seeded and cut into 1-inch cubes

3 tablespoons olive oil

Sea salt and fresh ground black pepper

2 cups fresh or frozen black-eyed peas

1 red bell pepper, cored, seeded and diced

1 jalapeno pepper, cored, seeded and diced

2 tablespoons chopped fresh marjoram

2 tablespoons chopped fresh flat-leaf parsley

2 ounces goat cheese, crumbled

Sweet and Spicy Vinaigrette

1/3 cup apple cider vinegar

2 tablespoons honey

grated zest and juice from one lemon

1 teaspoon crushed red pepper flakes

sea salt and fresh ground black pepper to taste

1/4 cup extra virgin olive oil

1/4 cup canola or safflower oil

 

INSTRUCTIONS

Preheat the oven to 400.

Place the squash on a rimmed baking sheet. Toss with the olive oil, season with salt and pepper and spread out in a single layer. Roast for 30-35 minutes, until the edges are brown and it is tender when pierced with a fork.

Place the black-eyes peas in a pan and cover with water by 3 inches. Salt and bring to a boil over high heat. Reduce the heat to simmer and cook for 20 more minutes, stirring occasionally. The peas should be tender, but still firm. Drain and rinse under cold water.

Place the ingredients for the sweet and spicy vinaigrette in a mason jar and cover with a lid. Shake to emulsify.

Place the squash, peas, bell pepper, jalapeno pepper, marjoram, parsley, salt and pepper, and 1/2 cup of the vinaigrette and toss gently. Transfer to a serving platter and top with the crumbled goat cheese.

 

VIEW RECIPE SOURCE

HOW TO MAKE HOMEMADE PUMPKIN PUREE   INGREDIENTS 2 sugar/pie pumpkins   INSTRUCTIONS Snap or cut off the stems and cut each pumpkin in half. Be careful when doing these steps! To make it a little safer, slice off the top or bottom of each pumpkin to create a flat and more stable surface to cut the pumpkins). Scoop out the insides with a spoon or ice cream scoop and save the seeds for roasting. Place the halves on a parchment-lined cookie sheet and bake at 350º for about an hour or until a fork slides through easily. Remove from the oven and let them sit to cool. When they have cooled off, flip them over and scoop out the insides with a spoon. Place the insides into a blender or food processor. Puree until smooth. Refrigerate your puree or separate it into 1 cup portions, place into freezer safe containers and freeze.   VIEW RECIPE SOURCE

HOW TO MAKE HOMEMADE PUMPKIN PUREE

 

INGREDIENTS

2 sugar/pie pumpkins

 

INSTRUCTIONS

Snap or cut off the stems and cut each pumpkin in half. Be careful when doing these steps! To make it a little safer, slice off the top or bottom of each pumpkin to create a flat and more stable surface to cut the pumpkins).

Scoop out the insides with a spoon or ice cream scoop and save the seeds for roasting.

Place the halves on a parchment-lined cookie sheet and bake at 350º for about an hour or until a fork slides through easily.

Remove from the oven and let them sit to cool. When they have cooled off, flip them over and scoop out the insides with a spoon.

Place the insides into a blender or food processor. Puree until smooth.

Refrigerate your puree or separate it into 1 cup portions, place into freezer safe containers and freeze.

 

VIEW RECIPE SOURCE

GARLIC BUTTER SMASHED SWEET POTATOES WITH PARMESAN CHEESE   INGREDIENTS 4 medium sweet potatoes (or 3 large sweet potatoes)* A light spray of olive oil 3 tablespoons melted butter 4 cloves garlic, crushed 1 tablespoon fresh chopped parsley Kosher Salt and Black Pepper to taste 2 tablespoons Parmesan Cheese   INSTRUCTIONS Pre-heat your oven to broil (or grill) settings to high heat. Trim off the ends of the sweet potatoes. Cut each sweet potato into quarters (or 1½ - inch pieces). Boil Method: Place sweet potatoes in a large pot of salted water. Bring to the boil; cook, covered for 20 -25 minutes or until just fork-tender. Drain well. Roast Method: Bake sweet potato pieces for 25-30 minutes, or until they are fork tender. Allow to cool for about 5 minted, or until you can handle them without burning your hands. Smash: Lightly grease a large baking sheet or tray with cooking oil spray. Arrange sweet potatoes onto the sheet and use a fork to LIGHTLY flatten each piece (they will be soft, so try not to press too hard or they will end up breaking and mashed). Mix together the butter, garlic and parsley. Pour the mixture over each sweet potato. Sprinkle with salt and pepper and lightly spray with olive oil spray. Broil (or grill) until they are golden and crispy (about 15 minutes). Remove from oven, sprinkle over the parmesan cheese and return to the oven until the cheese is melted. To Serve: Season with a little extra salt and parsley, and serve immediately.   VIEW RECIPE SOURCE

GARLIC BUTTER SMASHED SWEET POTATOES WITH PARMESAN CHEESE

 

INGREDIENTS

4 medium sweet potatoes (or 3 large sweet potatoes)*

A light spray of olive oil

3 tablespoons melted butter

4 cloves garlic, crushed

1 tablespoon fresh chopped parsley

Kosher Salt and Black Pepper to taste

2 tablespoons Parmesan Cheese

 

INSTRUCTIONS

Pre-heat your oven to broil (or grill) settings to high heat. Trim off the ends of the sweet potatoes. Cut each sweet potato into quarters (or 1½ - inch pieces).

Boil Method:

Place sweet potatoes in a large pot of salted water. Bring to the boil; cook, covered for 20 -25 minutes or until just fork-tender. Drain well.

Roast Method:

Bake sweet potato pieces for 25-30 minutes, or until they are fork tender. Allow to cool for about 5 minted, or until you can handle them without burning your hands.

Smash:

Lightly grease a large baking sheet or tray with cooking oil spray. Arrange sweet potatoes onto the sheet and use a fork to LIGHTLY flatten each piece (they will be soft, so try not to press too hard or they will end up breaking and mashed).

Mix together the butter, garlic and parsley. Pour the mixture over each sweet potato. Sprinkle with salt and pepper and lightly spray with olive oil spray.

Broil (or grill) until they are golden and crispy (about 15 minutes). Remove from oven, sprinkle over the parmesan cheese and return to the oven until the cheese is melted.

To Serve:

Season with a little extra salt and parsley, and serve immediately.

 

VIEW RECIPE SOURCE

BLACK-EYED PEA HUMMUS WITH OLIVE OIL AND SUMAC   INGREDIENTS 2 cans (15 oz. can) black eyed peas, rinsed and drained (or use 3 cups cooked black-eyed peas) 2 tsp. garlic puree or minced garlic 6 T fresh-squeezed lemon juice (or slightly less if you're not that into lemon) 1/2 - 1 tsp. salt 2 T olive oil 1/2 tsp. ground cumin 3-6 T tahini (sesame seed paste), to taste water to thin hummus as needed (I used 2 T water) 2-3 T olive oil, for drizzling on hummus powdered Sumac, for sprinkling on hummus (or use a smaller amount of paprika or just skip this whole wheat pita bread or veggie dippers for serving   INSTRUCTIONS Dump the canned black-eyed peas into a colander placed in the sink, then rinse with cold water until no more foam appears.  Let black-eyed peas drain for a minute or two, then put them into the food processor with the garlic, lemon juice, salt and olive oil and process until black-eyed peas are pureed, about 1 minute. Add the ground cumin and 3 T of tahini and process until it's combined.  Taste to see if you want more tahini, and keep adding in small amounts until it seems right to you.  (I used the full 6 T of tahini, but I really like the taste of tahini.)   If the hummus seems too thick, add a few tablespoons of water and process.  (I added 2 tablespoons of water.)  Put hummus into serving bowl, drizzle with olive oil, and sprinkle with Sumac (or a smaller amount of paprika.)  Serve with whole wheat pita bread. Hummus will keep in the fridge for at least a week.    VIEW RECIPE SOURCE

BLACK-EYED PEA HUMMUS WITH OLIVE OIL AND SUMAC

 

INGREDIENTS

2 cans (15 oz. can) black eyed peas, rinsed and drained
(or use 3 cups cooked black-eyed peas)
2 tsp. garlic puree or minced garlic
6 T fresh-squeezed lemon juice (or slightly less if you're not that into lemon)
1/2 - 1 tsp. salt
2 T olive oil
1/2 tsp. ground cumin
3-6 T tahini (sesame seed paste), to taste
water to thin hummus as needed (I used 2 T water)
2-3 T olive oil, for drizzling on hummus
powdered Sumac, for sprinkling on hummus (or use a smaller amount of paprika or just skip this whole wheat pita bread or veggie dippers for serving

 

INSTRUCTIONS

Dump the canned black-eyed peas into a colander placed in the sink, then rinse with cold water until no more foam appears.  Let black-eyed peas drain for a minute or two, then put them into the food processor with the garlic, lemon juice, salt and olive oil and process until black-eyed peas are pureed, about 1 minute.

Add the ground cumin and 3 T of tahini and process until it's combined.  Taste to see if you want more tahini, and keep adding in small amounts until it seems right to you.  (I used the full 6 T of tahini, but I really like the taste of tahini.)  

If the hummus seems too thick, add a few tablespoons of water and process.  (I added 2 tablespoons of water.)  Put hummus into serving bowl, drizzle with olive oil, and sprinkle with Sumac (or a smaller amount of paprika.)  Serve with whole wheat pita bread.

Hummus will keep in the fridge for at least a week. 

 

VIEW RECIPE SOURCE

THE BEST PUMPKIN BREAD WITH BROWN BUTTER MAPLE ICING   INGREDIENTS ½ cup butter, softened (I used Land O Lakes) 1 cup dark brown sugar 1 cup canned pumpkin puree (the puree, NOT pumpkin pie filling!) 2 eggs 1 & ½ tsp ground cinnamon ½ tsp ground ginger ¼ tsp ground nutmeg ¼ tsp ground cloves 1 tsp baking powder 1 tsp baking soda 1 tsp salt 1 & ½ cups all-purpose flour FOR GLAZE: ½ cup (1 stick) butter 1 - 1 & ½ cups powdered sugar (start with one cup and add more if glaze is too runny) 1-2 Tbsp maple syrup ¼ cup milk, optional if glaze is too thick   INSTRUCTIONS Preheat oven to 350 degrees F. Liberally grease a 9" loaf pan with cooking spray and set aside. Meanwhile, in a bowl combine all of the above bread ingredients and beat at medium speed with a handheld mixer, scraping down the sides of the bowl, until well-mixed. Pour the bread mixture into the prepared pan. Bake for approx. 40-50 minutes or until a toothpick inserted near the center comes out mostly clean or with a couple moist crumbs (not wet). Cool for about 15 minutes, then very gently remove from pan and transfer to a wire rack to cool completely. While bread cools, make your glaze: in a small saucepan, heat butter over medium-low heat until melted. Continue cooking, watching butter carefully, until it sizzles and begins to turn amber in color, about 4-5 minutes. Do not overcook because it can quickly burn! When butter looks caramel-colored and smells kind of nutty, it's done. Remove butter from heat and cool completely. Then stir in the powdered sugar and maple syrup until a soft glaze has formed. Pour the glaze generously over top of the pumpkin loaf and let it set, about 30 minutes. Cut into slices and serve!   VIEW RECIPE SOURCE

THE BEST PUMPKIN BREAD WITH BROWN BUTTER MAPLE ICING

 

INGREDIENTS

½ cup butter, softened (I used Land O Lakes)

1 cup dark brown sugar

1 cup canned pumpkin puree (the puree, NOT pumpkin pie filling!)

2 eggs

1 & ½ tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground nutmeg

¼ tsp ground cloves

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 & ½ cups all-purpose flour

FOR GLAZE:

½ cup (1 stick) butter

1 - 1 & ½ cups powdered sugar (start with one cup and add more if glaze is too runny)

1-2 Tbsp maple syrup

¼ cup milk, optional if glaze is too thick

 

INSTRUCTIONS

Preheat oven to 350 degrees F. Liberally grease a 9" loaf pan with cooking spray and set aside.

Meanwhile, in a bowl combine all of the above bread ingredients and beat at medium speed with a handheld mixer, scraping down the sides of the bowl, until well-mixed.

Pour the bread mixture into the prepared pan. Bake for approx. 40-50 minutes or until a toothpick inserted near the center comes out mostly clean or with a couple moist crumbs (not wet). Cool for about 15 minutes, then very gently remove from pan and transfer to a wire rack to cool completely.

While bread cools, make your glaze: in a small saucepan, heat butter over medium-low heat until melted. Continue cooking, watching butter carefully, until it sizzles and begins to turn amber in color, about 4-5 minutes. Do not overcook because it can quickly burn! When butter looks caramel-colored and smells kind of nutty, it's done. Remove butter from heat and cool completely. Then stir in the powdered sugar and maple syrup until a soft glaze has formed.

Pour the glaze generously over top of the pumpkin loaf and let it set, about 30 minutes. Cut into slices and serve!

 

VIEW RECIPE SOURCE

BAKED SWEET POTATO BLACK BEAN VEGGIE BURGERS   INGREDIENTS 15 oz black beans, drained & rinsed ½ cup mashed sweet potato (about 1 small potato, roasted) ½ cup frozen or fresh corn 1 medium green bell pepper, diced 1 red pepper, diced ¼ cup old-fashioned oats ½ tsp garlic powder ½ tsp onion powder ¼ tsp pepper ½ tsp paprika 1 tsp Italian Seasoning 1 tsp cumin 1 tsp ground coriander ¾ tsp sea salt (or more to taste)   INSTRUCTIONS Prepare mashed sweet potato by roasting 1 small potato at 400 degrees F for about 1 hour or until soft. Finely dice peppers using a food processor. Add peppers and olive oil to a non-stick skillet and sauté until soft (about 5 minutes). Turn off heat and add corn. Stir until combined. Set aside to cool. Place sweet potato and half of the beans (about ¾ cup) to the food processor fitted with the “S” blade. Process for about 15 second or until combined. Add oats and spices and process until combined. Transfer processed mixture to a medium bowl. Add cooled veggies and mix well. Taste and adjust seasonings if needed. Grease two large baking sheets. Measure out ¼ cup of the mixture and form into a patty on the prepared baking sheet. Repeat until all of the mixture is used, spacing about 1-2” apart (leaving room for flipping). Bake at 400 degrees F. for 20 minutes. After 20 minutes, spray the side facing up with cooking spray or spray oil. Very carefully flip and continue baking 15-20 minutes longer or until both sides are browned. Remove from oven, let cool slightly and serve.   VIEW RECIPE SOURCE

BAKED SWEET POTATO BLACK BEAN VEGGIE BURGERS

 

INGREDIENTS

15 oz black beans, drained & rinsed

½ cup mashed sweet potato (about 1 small potato, roasted)

½ cup frozen or fresh corn

1 medium green bell pepper, diced

1 red pepper, diced

¼ cup old-fashioned oats

½ tsp garlic powder

½ tsp onion powder

¼ tsp pepper

½ tsp paprika

1 tsp Italian Seasoning

1 tsp cumin

1 tsp ground coriander

¾ tsp sea salt (or more to taste)

 

INSTRUCTIONS

Prepare mashed sweet potato by roasting 1 small potato at 400 degrees F for about 1 hour or until soft.

Finely dice peppers using a food processor.

Add peppers and olive oil to a non-stick skillet and sauté until soft (about 5 minutes).

Turn off heat and add corn. Stir until combined. Set aside to cool.

Place sweet potato and half of the beans (about ¾ cup) to the food processor fitted with the “S” blade.

Process for about 15 second or until combined.

Add oats and spices and process until combined.

Transfer processed mixture to a medium bowl.

Add cooled veggies and mix well. Taste and adjust seasonings if needed.

Grease two large baking sheets.

Measure out ¼ cup of the mixture and form into a patty on the prepared baking sheet.

Repeat until all of the mixture is used, spacing about 1-2” apart (leaving room for flipping).

Bake at 400 degrees F. for 20 minutes.

After 20 minutes, spray the side facing up with cooking spray or spray oil. Very carefully flip and continue baking 15-20 minutes longer or until both sides are browned.

Remove from oven, let cool slightly and serve.

 

VIEW RECIPE SOURCE

What Vegetables to Plant During the Month of May

Welcome to Daddy Pete’s Plant Pleaser, where our mission is to help you grow…one plant, one garden, one business at a time.

As a company we continue to build upon the foundation that our owner, Alan Smith, has established with a passion for excellence, quality you can trust, great customer service, creative product design, and a spirit of innovation.

As a North Carolina Century Farm, we are committed to building upon our rich, farming heritage of knowing and cultivating the true value of a product that most people find useless: cow manure from dairy cows. We compost it to help you grow...one plant, one garden, one farm at a time.

As craftsmen of an American heritage brand, we continuously seek ways to improve our composting process; and we also find the best materials available to mix with our composted cow manure to create a full line of products that will help you grow…one plant, one garden, one lawn at a time.

As pioneer men and women cultivating your own lawns and gardens to grow your own fruits and vegetables, we offer recipes to help you bring your harvest from your garden…to your kitchen…to your dinner table.

So let your inner farm out…jump into our website and indulge in our knowledge. Come discover farming through the eyes of Daddy Pete’s. Timeless products…unparalleled quality…our goal is to become more and more creative, so that our creativity equals your increase.

May has arrived and this month continues to be a great month to start a new garden or to continue working in your existing garden.  You can still plant all of the fruits and vegetables that we listed for you for April: cantaloupe, honey dew melon, watermelon, bell peppers, corn, cucumbers, green beans, hot peppers, lima beans, squash, tomatoes, and zucchini.  In addition to April’s items, you can now plant the following vegetables for May: crowder peas, eggplant, field peas, okra, peanuts, and popcorn.  To plant these items, we recommend using Daddy Pete’s Perennial Pleaser or you can use Daddy Pete’s Potting Mix.  If you are amending your existing garden, you can use Daddy Pete’s Cow Manure, Daddy Pete’s Kickin’ Chickin, or Daddy Pete’s Mushroom Compost.

Okra Planting Tip: If you soak your okra seeds in warm water the night before you plant them, more seeds tend to germinate.

MAY VEGETABLES

  • Okra
  • Peanuts
  • Popcorn
  • Crowder Peas
  • Eggplant
  • Field Peas
CROWDER PEAS WITH TOMATOES AND GREEN ONIONS   INGREDIENTS FOR THE CROWDER PEAS 2 cups crowder peas 4 cups chicken broth Fat of choice: 1 tablespoon bacon grease OR 1 oz. salt pork OR 1 tablespoon jarred ham base 1/4 teaspoon dried thyme Kosher salt and black pepper, to taste FOR THE SALAD Cooked crowder peas 1/2 cup tomatoes (heirloom if you can get them), chopped 1/4 cup green onions, thinly sliced (light green and green parts only) Kosher salt and black pepper, to taste Hot sauce, to taste (optional)   INSTRUCTIONS To cook the crowder peas: Put the crowder peas in a pot and cover with chicken broth. Add in your fat (bacon grease or salt pork or ham base) and the dried thyme. Bring the mixture to a boil over medium-high heat then reduce heat to low and simmer for 15 to 20 minutes, until peas are tender but not overcooked. (See notes.) Drain and place in a bowl. Taste and add salt and black pepper as needed. (Note: You can save the cooking liquid to use in soups or to cook rice.) Once the beans have cooled slightly, add in the chopped tomatoes and green onions, then taste and add salt and pepper if needed. Serve with hot sauce. RECIPE NOTES Start checking the crowder peas 15 minutes into the cooking time to see if they're tender and keep an eye on them after that. Also keep in mind they’ll keep cooking for a bit off the heat, so make sure to remove them once they’re tender so they don’t get mushy.   VIEW RECIPE SOURCE

CROWDER PEAS WITH TOMATOES AND GREEN ONIONS

 

INGREDIENTS

FOR THE CROWDER PEAS

2 cups crowder peas

4 cups chicken broth

Fat of choice: 1 tablespoon bacon grease OR 1 oz. salt pork OR 1 tablespoon jarred ham base

1/4 teaspoon dried thyme

Kosher salt and black pepper, to taste

FOR THE SALAD

Cooked crowder peas

1/2 cup tomatoes (heirloom if you can get them), chopped

1/4 cup green onions, thinly sliced (light green and green parts only)

Kosher salt and black pepper, to taste

Hot sauce, to taste (optional)

 

INSTRUCTIONS

To cook the crowder peas:

Put the crowder peas in a pot and cover with chicken broth.

Add in your fat (bacon grease or salt pork or ham base) and the dried thyme.

Bring the mixture to a boil over medium-high heat then reduce heat to low and simmer for 15 to 20 minutes, until peas are tender but not overcooked. (See notes.)

Drain and place in a bowl. Taste and add salt and black pepper as needed. (Note: You can save the cooking liquid to use in soups or to cook rice.)

Once the beans have cooled slightly, add in the chopped tomatoes and green onions, then taste and add salt and pepper if needed. Serve with hot sauce.

RECIPE NOTES

Start checking the crowder peas 15 minutes into the cooking time to see if they're tender and keep an eye on them after that. Also keep in mind they’ll keep cooking for a bit off the heat, so make sure to remove them once they’re tender so they don’t get mushy.

 

VIEW RECIPE SOURCE

CLASSIC FRESH FIELD PEAS   INGREDIENTS 2 Smoked Ham Hocks or purchased smoked ham hocks 1 1/2 cups finely chopped onion 3 tablespoons bacon drippings 2 garlic cloves, minced 3 cups shelled fresh field peas (about 1 lb.) 1 teaspoon kosher salt 1 teaspoon ground black pepper   INSTRUCTIONS Bring hocks and 2 qt. water to a boil in a large Dutch oven over medium heat; simmer 1 1/2 to 2 hours or until meat is tender. Meanwhile, sauté onion in hot drippings in a medium skillet over medium-high heat 6 minutes. Add garlic; sauté 1 minute. Add peas and onion mixture to Dutch oven with ham hocks; bring to a simmer over medium heat. Cover and simmer, stirring occasionally, 45 minutes or until peas are tender. Remove hocks; drain peas, and sprinkle with salt and pepper. Remove and chop ham from hock bones; discard bones. Stir ham into peas, if desired.   VIEW RECIPE SOURCE

CLASSIC FRESH FIELD PEAS

 

INGREDIENTS

2 Smoked Ham Hocks or purchased smoked ham hocks

1 1/2 cups finely chopped onion

3 tablespoons bacon drippings

2 garlic cloves, minced

3 cups shelled fresh field peas (about 1 lb.)

1 teaspoon kosher salt

1 teaspoon ground black pepper

 

INSTRUCTIONS

Bring hocks and 2 qt. water to a boil in a large Dutch oven over medium heat; simmer 1 1/2 to 2 hours or until meat is tender.

Meanwhile, sauté onion in hot drippings in a medium skillet over medium-high heat 6 minutes. Add garlic; sauté 1 minute. Add peas and onion mixture to Dutch oven with ham hocks; bring to a simmer over medium heat. Cover and simmer, stirring occasionally, 45 minutes or until peas are tender. Remove hocks; drain peas, and sprinkle with salt and pepper.

Remove and chop ham from hock bones; discard bones. Stir ham into peas, if desired.

 

VIEW RECIPE SOURCE

MOM'S BEST PEANUT BRITTLE RECIPE   INGREDIENTS 2 cups sugar 1 cup Karo Syrup (light) 1 cup water 2 cups raw peanuts ¼ cup butter 1½ tsp baking soda 1 tsp vanilla extra butter for greasing cookie sheet   INSTRUCTIONS Grease a cookie sheet with butter and set it aside. Combine butter, baking soda and vanilla in a bowl and set aside Combine sugar, Karo and water in a large sauce pan over medium heat. Cook until mixture spins a thread when drizzled from your spoon. Sounds crazy but you'll know what I am talking about when it happens. Add peanuts and stir while cooking until mixture turns light brown (approx same color as a paper bag) Add the bowl of butter, baking soda and vanilla that you prepared and set aside earlier. Mix until butter is melted and mixture is foam-y from the baking soda, Pour out onto your prepared cookie sheet and use to forks to spread it out as thinly as you can (approx ¼") Let cool completely and use a butter knife to break it into pieces. (see picture below)   VIEW RECIPE SOURCE

MOM'S BEST PEANUT BRITTLE RECIPE

 

INGREDIENTS

2 cups sugar

1 cup Karo Syrup (light)

1 cup water

2 cups raw peanuts

¼ cup butter

1½ tsp baking soda

1 tsp vanilla

extra butter for greasing cookie sheet

 

INSTRUCTIONS

Grease a cookie sheet with butter and set it aside.

Combine butter, baking soda and vanilla in a bowl and set aside

Combine sugar, Karo and water in a large sauce pan over medium heat. Cook until mixture spins a thread when drizzled from your spoon. Sounds crazy but you'll know what I am talking about when it happens.

Add peanuts and stir while cooking until mixture turns light brown (approx same color as a paper bag)

Add the bowl of butter, baking soda and vanilla that you prepared and set aside earlier.

Mix until butter is melted and mixture is foam-y from the baking soda, Pour out onto your prepared cookie sheet and use to forks to spread it out as thinly as you can (approx ¼")

Let cool completely and use a butter knife to break it into pieces. (see picture below)

 

VIEW RECIPE SOURCE

HEALTHY AND EASY BAKED EGGPLANT PARMESAN   INGREDIENTS 1 large eggplant (about 1 ½ pounds), sliced into ½-inch thick rounds (12 to 14 slices) 2 large eggs ⅔ cup plain panko bread crumbs 2 teaspoons dried oregano 1 teaspoon dried basil 1 teaspoon garlic powder ½ teaspoon salt ½ teaspoon freshly ground black pepper cooking oil spray 2 cups homemade tomato sauce (or Rao's brand) 8 ounces fresh mozzarella cheese, sliced thinly into as many slices as your eggplant 1 cup fresh basil, finely chopped   INSTRUCTIONS Line 2 baking sheets with a double layer of paper towels and spread the eggplant slices among the sheets evenly. Liberally salt the eggplant slices, using about a teaspoon total of salt, and let them sit at room temperature for 45 minutes to an hour. Using fresh paper towels, wipe the tops of the eggplant to remove excess salt and firmly press to release any remaining liquid. Dry on both sides and transfer to a plate. Wipe the baking sheets and line them with parchment paper or aluminum foil and spray well with cooking oil. Preheat the oven to 450 degrees F. In a medium bowl, beat the eggs. In another medium shallow bowl, combine the panko, oregano, basil, garlic powder, salt, and pepper. Dip one slice of eggplant into the egg, coating both sides, and then press ONE side into the bread crumbs. Transfer to the prepared baking sheet. Repeat the process with all remaining slices. Spray the tops of the eggplant slices well with cooking oil and bake until the eggplant is soft and the crust is crispy, about 15 minutes. Remove the pans from the oven and spoon a heaping tablespoon of sauce on each, followed by a slice of mozzarella. Return the pan to the oven and bake until the cheese is melted, 3 to 5 minutes. Top with fresh basil and serve.   VIEW RECIPE SOURCE

HEALTHY AND EASY BAKED EGGPLANT PARMESAN

 

INGREDIENTS

1 large eggplant (about 1 ½ pounds), sliced into ½-inch thick rounds (12 to 14 slices)

2 large eggs

⅔ cup plain panko bread crumbs

2 teaspoons dried oregano

1 teaspoon dried basil

1 teaspoon garlic powder

½ teaspoon salt

½ teaspoon freshly ground black pepper

cooking oil spray

2 cups homemade tomato sauce (or Rao's brand)

8 ounces fresh mozzarella cheese, sliced thinly into as many slices as your eggplant

1 cup fresh basil, finely chopped

 

INSTRUCTIONS

Line 2 baking sheets with a double layer of paper towels and spread the eggplant slices among the sheets evenly. Liberally salt the eggplant slices, using about a teaspoon total of salt, and let them sit at room temperature for 45 minutes to an hour. Using fresh paper towels, wipe the tops of the eggplant to remove excess salt and firmly press to release any remaining liquid. Dry on both sides and transfer to a plate. Wipe the baking sheets and line them with parchment paper or aluminum foil and spray well with cooking oil.

Preheat the oven to 450 degrees F. In a medium bowl, beat the eggs. In another medium shallow bowl, combine the panko, oregano, basil, garlic powder, salt, and pepper.

Dip one slice of eggplant into the egg, coating both sides, and then press ONE side into the bread crumbs. Transfer to the prepared baking sheet. Repeat the process with all remaining slices.

Spray the tops of the eggplant slices well with cooking oil and bake until the eggplant is soft and the crust is crispy, about 15 minutes. Remove the pans from the oven and spoon a heaping tablespoon of sauce on each, followed by a slice of mozzarella. Return the pan to the oven and bake until the cheese is melted, 3 to 5 minutes. Top with fresh basil and serve.

 

VIEW RECIPE SOURCE

OKRA PILAF   INGREDIENTS 4 slices of bacon (about 5 ounces), chopped 1 cup chopped yellow onion 1/2 cup chopped green bell pepper 2 cups okra, sliced into disks, 1/2 to 3/4-inch thick (fresh or frozen, thawed) 1/4 teaspoon cayenne (or to taste) 1 teaspoon Kosher salt (use less salt if using seasoned broth) 1 cup long-grain rice 1 3/4 cup chicken stock*   INSTRUCTIONS *Review the instructions on your package of rice for how much liquid is needed for your particular brand of rice. Some rice calls for a 1:1 1/2 ratio, some 1:2 ratio, rice to liquid. Use whatever ratio is indicated by your rice package. Fry the bacon: Spread the chopped bacon out in a pot so it covers the bottom completely and turn the heat to medium. Fry it until it's crispy, then remove the bacon with a slotted spoon and reserve. Drain off all but about 2 tablespoons of bacon fat. Add onion, bell pepper: Add the onion and green pepper and sauté for 2 to 3 minutes.  Add okra, cayenne, salt, and rice: Add the okra and increase the heat to high. Add the cayenne, salt and rice and stir-fry for 1 minute. Add chicken broth, cover and cook: Stir in the chicken broth, cover and bring to a boil. Reduce the heat to maintain a low simmer and cook until the rice is done, about 20 minutes. Fluff rice, stir in bacon: Fluff up the rice with a fork and stir in the chopped bacon.   VIEW RECIPE SOURCE

OKRA PILAF

 

INGREDIENTS

4 slices of bacon (about 5 ounces), chopped

1 cup chopped yellow onion

1/2 cup chopped green bell pepper

2 cups okra, sliced into disks, 1/2 to 3/4-inch thick (fresh or frozen, thawed)

1/4 teaspoon cayenne (or to taste)

1 teaspoon Kosher salt (use less salt if using seasoned broth)

1 cup long-grain rice

1 3/4 cup chicken stock*

 

INSTRUCTIONS

*Review the instructions on your package of rice for how much liquid is needed for your particular brand of rice. Some rice calls for a 1:1 1/2 ratio, some 1:2 ratio, rice to liquid. Use whatever ratio is indicated by your rice package.

Fry the bacon: Spread the chopped bacon out in a pot so it covers the bottom completely and turn the heat to medium. Fry it until it's crispy, then remove the bacon with a slotted spoon and reserve. Drain off all but about 2 tablespoons of bacon fat.

Add onion, bell pepper: Add the onion and green pepper and sauté for 2 to 3 minutes. 

Add okra, cayenne, salt, and rice: Add the okra and increase the heat to high. Add the cayenne, salt and rice and stir-fry for 1 minute.

Add chicken broth, cover and cook: Stir in the chicken broth, cover and bring to a boil. Reduce the heat to maintain a low simmer and cook until the rice is done, about 20 minutes.

Fluff rice, stir in bacon: Fluff up the rice with a fork and stir in the chopped bacon.

 

VIEW RECIPE SOURCE

MUDDY BUDDY POPCORN   INGREDIENTS 8 cups popped popcorn 1 1/2 cups powdered sugar 1/3 cup peanut butter 1/2 cup semi-sweet chocolate chips (you could also use milk chocolate) 1 teaspoon vanilla extract   INSTRUCTIONS Pour the popcorn into a large bowl and remove any unpopped kernels. Place the powdered sugar in a resealable gallon-sized bag. In a medium-sized microwaveable bowl, melt the chocolate chips and peanut butter in the microwave, cooking for 30 second intervals and stirring after each interval until the chocolate and peanut butter combination is completely smooth (mine was completely melted after 90 seconds, but it will depend on your microwave). Stir in the vanilla extract. Pour melted chocolate over the popcorn and mix with a large rubber spatula until it completely coats each piece of popcorn. Carefully spoon the popcorn into the resealable bag (I promise that it will all fit). Zip the bag closed and shake until all the popcorn is coated with the powdered sugar. Once the popcorn is coated, pour into a large bowl and serve. If you have any leftovers, store in an airtight container for up to two days (I doubt it will last that long!).   VIEW RECIPE SOURCE

MUDDY BUDDY POPCORN

 

INGREDIENTS

8 cups popped popcorn

1 1/2 cups powdered sugar

1/3 cup peanut butter

1/2 cup semi-sweet chocolate chips (you could also use milk chocolate)

1 teaspoon vanilla extract

 

INSTRUCTIONS

Pour the popcorn into a large bowl and remove any unpopped kernels.

Place the powdered sugar in a resealable gallon-sized bag.

In a medium-sized microwaveable bowl, melt the chocolate chips and peanut butter in the microwave, cooking for 30 second intervals and stirring after each interval until the chocolate and peanut butter combination is completely smooth (mine was completely melted after 90 seconds, but it will depend on your microwave). Stir in the vanilla extract.

Pour melted chocolate over the popcorn and mix with a large rubber spatula until it completely coats each piece of popcorn.

Carefully spoon the popcorn into the resealable bag (I promise that it will all fit). Zip the bag closed and shake until all the popcorn is coated with the powdered sugar.

Once the popcorn is coated, pour into a large bowl and serve. If you have any leftovers, store in an airtight container for up to two days (I doubt it will last that long!).

 

VIEW RECIPE SOURCE

Fruits and Vegetables to Plant In April

Welcome to Daddy Pete’s Plant Pleaser, where our mission is to help you grow…one plant, one garden, one business at a time.

As a company we continue to build upon the foundation that our owner, Alan Smith, has established with a passion for excellence, quality you can trust, great customer service, creative product design, and a spirit of innovation.

As a North Carolina Century Farm, we are committed to building upon our rich, farming heritage of knowing and cultivating the true value of a product that most people find useless: cow manure from dairy cows. We compost it to help you grow...one plant, one garden, one farm at a time.

As craftsmen of an American heritage brand, we continuously seek ways to improve our composting process; and we also find the best materials available to mix with our composted cow manure to create a full line of products that will help you grow…one plant, one garden, one lawn at a time.

As pioneer men and women cultivating your own lawns and gardens to grow your own fruits and vegetables, we offer recipes to help you bring your harvest from your garden…to your kitchen…to your dinner table.

So let your inner farm out…jump into our website and indulge in our knowledge. Come discover farming through the eyes of Daddy Pete’s. Timeless products…unparalleled quality…our goal is to become more and more creative, so that our creativity equals your increase.

April is a great month to begin planting a new garden or to continue expanding your existing garden. Our history and heritage go into every bag of Daddy Pete, so you can’t go wrong with Daddy Pete’s Potting Mix for the fruits and vegetables to plant during the month of April: cantaloupe, honey dew melon, watermelon, bell peppers, corn, cucumbers, green beans, hot peppers, lima beans, squash, tomatoes, and zucchini. If you have an existing garden and just need to amend your soil, we recommend using Daddy Pete’s Composted Cow Manure or Daddy Pete’s Kickin’ Chickin.

APRIL FRUITS & VEGETABLES

  • Green Beans
  • Hot Peppers
  • Lima Beans
  • Squash
  • Tomatoes
  • Zucchini
  • Cantaloupe
  • Honey Dew Melon
  • Watermelon
  • Bell Peppers
  • Corn
  • Cucumbers
CANTALOUPE BREAKFAST BOWLS   INGREDIENTS 1 cantaloupe 2 cups plain Greek yogurt (you can use coconut or almond yogurt for a dairy-free version) ½ cup fresh or frozen berries ½ cup granola honey, for drizzling (optional)   INSTRUCTIONS Cut cantaloupe in half and scoop out seeds. Portion about 1 cup of yogurt into each cantaloupe half. Top with berries, granola and honey. Serve.   VIEW RECIPE SOURCE

CANTALOUPE BREAKFAST BOWLS

 

INGREDIENTS

1 cantaloupe

2 cups plain Greek yogurt (you can use coconut or almond yogurt for a dairy-free version)

½ cup fresh or frozen berries

½ cup granola

honey, for drizzling (optional)

 

INSTRUCTIONS

Cut cantaloupe in half and scoop out seeds.

Portion about 1 cup of yogurt into each cantaloupe half. Top with berries, granola and honey. Serve.

 

VIEW RECIPE SOURCE

WATERMELON LEMONADE   INGREDIENTS 6 cups cubed seedless watermelon, chilled (2 lbs after peeling)* 4 cups cold water 3/4 cup fresh strained lemon juice, chilled 2/3 cup granulated sugar (more or less to taste) Ice and fresh mint for serving   INSTRUCTIONS Add watermelon to a blender and pulse until well pureed (there should be about 4 cups). Pour through a fine mesh strainer into a bowl. In a large pitcher whisk together water, lemon juice and sugar until sugar has dissolved. Stir in pureed watermelon. Stir in ice and mint (alternately add ice and mint directly to individual cups and pour lemonade over). Store in refrigerator. *If you don't have time to chill the ingredients then just use more ice in place of some of the water.   VIEW RECIPE SOURCE

WATERMELON LEMONADE

 

INGREDIENTS

6 cups cubed seedless watermelon, chilled (2 lbs after peeling)*

4 cups cold water

3/4 cup fresh strained lemon juice, chilled

2/3 cup granulated sugar (more or less to taste)

Ice and fresh mint for serving

 

INSTRUCTIONS

Add watermelon to a blender and pulse until well pureed (there should be about 4 cups). Pour through a fine mesh strainer into a bowl.

In a large pitcher whisk together water, lemon juice and sugar until sugar has dissolved. Stir in pureed watermelon. Stir in ice and mint (alternately add ice and mint directly to individual cups and pour lemonade over). Store in refrigerator.

*If you don't have time to chill the ingredients then just use more ice in place of some of the water.

 

VIEW RECIPE SOURCE

COUNTRY-FRIED CORN   INGREDIENTS 6 ears corn 3 slices bacon 2/3 cup water 1 tablespoon sugar 2 teaspoons cornstarch 1/4 cup milk 1 tablespoon butter 1/4 teaspoon black pepper Pinch red pepper flakes, optional salt to taste   INSTRUCTIONS Use a sharp knife to cut off the tips of the kernels (cut about halfway down the kernel.) Then cut the bottom part of the kernels off. Place all corn kernels in a large bowl. With the back of a knife scrape the cobs to get all of the "milk". Place in bowl with kernels. In a heavy skillet (9 to 10-inch works well and preferably cast iron) cook bacon until crisp. Remove cooked bacon from skillet and place on paper towels. Add all corn kernels to the bacon fat and cook over medium heat for 1 minute. Add water and sugar and stir continuously until mixture begins to thicken. (May take about 5 minutes.) Place cornstarch in a small bowl, and gradually stir in milk. Add cornstarch mixture to corn. Continue to cook until thickened. Stir in butter, both peppers, and salt to taste. Crumble bacon and sprinkle on top.   VIEW RECIPE SOURCE

COUNTRY-FRIED CORN

 

INGREDIENTS

6 ears corn

3 slices bacon

2/3 cup water

1 tablespoon sugar

2 teaspoons cornstarch

1/4 cup milk

1 tablespoon butter

1/4 teaspoon black pepper

Pinch red pepper flakes, optional

salt to taste

 

INSTRUCTIONS

Use a sharp knife to cut off the tips of the kernels (cut about halfway down the kernel.)

Then cut the bottom part of the kernels off. Place all corn kernels in a large bowl.

With the back of a knife scrape the cobs to get all of the "milk". Place in bowl with kernels.

In a heavy skillet (9 to 10-inch works well and preferably cast iron) cook bacon until crisp. Remove cooked bacon from skillet and place on paper towels.

Add all corn kernels to the bacon fat and cook over medium heat for 1 minute. Add water and sugar and stir continuously until mixture begins to thicken. (May take about 5 minutes.)

Place cornstarch in a small bowl, and gradually stir in milk.

Add cornstarch mixture to corn. Continue to cook until thickened.

Stir in butter, both peppers, and salt to taste. Crumble bacon and sprinkle on top.

 

VIEW RECIPE SOURCE

CREAMY CUCUMBER PASTA SALAD   INGREDIENTS 1 long english cucumber ½ lb medium sized pasta (such as penne or rotini) ½ sweet white onion DRESSING ½ cup sour cream ½ cup mayonnaise 1 teaspoon sugar ½ teaspoon salt 2 tablespoons fresh dill 2 tablespoons white vinegar pepper to taste   INSTRUCTIONS Combine all dressing ingredients in a small bowl and mix well. Set aside. Thinly slice onion and place in a bowl of cold water. (see note) Cook pasta al dente according to package directions. Run under cold water to stop cooking. Cut cucumber in half lengthwise and remove seeds using a spoon. Slice into thin slices. Toss all ingredients in a large bowl. Let sit at least 40 minutes before serving. Notes Soaking the onions in cold water is optional but takes a bit of the "bite" out of the onion.   VIEW RECIPE SOURCE

CREAMY CUCUMBER PASTA SALAD

 

INGREDIENTS

1 long english cucumber

½ lb medium sized pasta (such as penne or rotini)

½ sweet white onion

DRESSING

½ cup sour cream

½ cup mayonnaise

1 teaspoon sugar

½ teaspoon salt

2 tablespoons fresh dill

2 tablespoons white vinegar

pepper to taste

 

INSTRUCTIONS

Combine all dressing ingredients in a small bowl and mix well. Set aside.

Thinly slice onion and place in a bowl of cold water. (see note)

Cook pasta al dente according to package directions. Run under cold water to stop cooking.

Cut cucumber in half lengthwise and remove seeds using a spoon. Slice into thin slices.

Toss all ingredients in a large bowl. Let sit at least 40 minutes before serving.

Notes

Soaking the onions in cold water is optional but takes a bit of the "bite" out of the onion.

 

VIEW RECIPE SOURCE

LIMA BEAN HUMMUS   INGREDIENTS One 16-ounce package lima beans, thawed 1/4 cup extra-virgin olive oil, or more if needed 2 cloves garlic 1 medium lemon, zested, plus 1 tablespoon of juice 1 teaspoon sea salt Fresh cracked black pepper, to taste   INSTRUCTIONS Boil the lima beans for about 20 minutes to soften them more. Drain the lima beans and allow them to cool. In a blender, add olive oil, garlic, lemon zest, lemon juice, salt and pepper. Blend till ingredients are combined. Add the lima beans and slowly blend until smooth. The hummus will be thick, so you’ll have to turn off the blender, stir the hummus, maybe add some additional olive oil, and then blend again. Repeat this process until the hummus is smooth.   VIEW RECIPE SOURCE

LIMA BEAN HUMMUS

 

INGREDIENTS

One 16-ounce package lima beans, thawed

1/4 cup extra-virgin olive oil, or more if needed

2 cloves garlic

1 medium lemon, zested, plus 1 tablespoon of juice

1 teaspoon sea salt

Fresh cracked black pepper, to taste

 

INSTRUCTIONS

Boil the lima beans for about 20 minutes to soften them more. Drain the lima beans and allow them to cool.

In a blender, add olive oil, garlic, lemon zest, lemon juice, salt and pepper. Blend till ingredients are combined.

Add the lima beans and slowly blend until smooth. The hummus will be thick, so you’ll have to turn off the blender, stir the hummus, maybe add some additional olive oil, and then blend again. Repeat this process until the hummus is smooth.

 

VIEW RECIPE SOURCE

TOMATO PIE INGREDIENTS 5 tomatoes, peeled and sliced (Roma work best) 10 fresh basil leaves, chopped 1/2 cup chopped green onion, or red onion 1 (9-inch) prebaked deep dish pie shell 1 cup grated mozzarella 1 cup grated cheddar 3/4 cup mayonnaise (or half mayo, half Greek yogurt) 2 Tbsp fresh grated Parmesan Cheese Salt and pepper INSTRUCTIONS Preheat oven to 350 degrees F. Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes. Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out. (You don't want wet (juicy) tomatoes or your pie will turn out soggy). Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and sprinkle parmesan cheese on top. Bake for 30 minutes or until lightly browned. To serve, cut into slices and serve warm. VIEW RECIPE SOURCE

TOMATO PIE

INGREDIENTS

5 tomatoes, peeled and sliced (Roma work best)

10 fresh basil leaves, chopped

1/2 cup chopped green onion, or red onion

1 (9-inch) prebaked deep dish pie shell

1 cup grated mozzarella

1 cup grated cheddar

3/4 cup mayonnaise (or half mayo, half Greek yogurt)

2 Tbsp fresh grated Parmesan Cheese

Salt and pepper

INSTRUCTIONS

Preheat oven to 350 degrees F.

Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes. Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out. (You don't want wet (juicy) tomatoes or your pie will turn out soggy).

Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and sprinkle parmesan cheese on top. Bake for 30 minutes or until lightly browned.

To serve, cut into slices and serve warm.

VIEW RECIPE SOURCE

HONEYDEW BLUEBERRY LEMON CREAM TRIFLE RECIPE   INGREDIENTS 4 ounces cream cheese, softened 5.3 ounces (or thereabouts) lemon greek yogurt 1 large honeydew melon, cubed 1 pint blueberries, washed (or more if you'd like!)   INSTRUCTIONS Using an electric mixer beat the cream cheese on high until soft and fluffy (about 1-2 minutes). Add lemon greek yogurt and mix until combined well. Create trifle by layering melon, blueberries, and lemon cream in a large bowl or individual dessert dishes.   VIEW RECIPE SOURCE

HONEYDEW BLUEBERRY LEMON CREAM TRIFLE RECIPE

 

INGREDIENTS

4 ounces cream cheese, softened

5.3 ounces (or thereabouts) lemon greek yogurt

1 large honeydew melon, cubed

1 pint blueberries, washed (or more if you'd like!)

 

INSTRUCTIONS

Using an electric mixer beat the cream cheese on high until soft and fluffy (about 1-2 minutes). Add lemon greek yogurt and mix until combined well.

Create trifle by layering melon, blueberries, and lemon cream in a large bowl or individual dessert dishes.

 

VIEW RECIPE SOURCE

MINI PEPPER NACHOS WITH CORN, BLACK BEANS, AVOCADO   INGREDIENTS 2/3 cup corn (grilled, charred, fresh, thawed or canned) 2/3 cup black beans (rinsed and drained canned or cooked from 1/3 cup dry beans) 2/3 cup pico de gallo or your favourite salsa 1 medium avocado, diced salt and pepper to taste 1 pound mini peppers, halved and seeded 1 cup cheddar cheese, shredded 1/4 cup green onions or cilantro (optional)   INSTRUCTIONS Mix the corn, black beans, pico de gallo and avocado and season with salt and pepper. Arrange the peppers on a baking sheet, fill with the filling, sprinkle on the cheese and broil until the cheese has melted, about 2-4 minutes. Serve optionally garnished with green onions or cilantro. Note: Use a salsa based on your desire for heat. Pico de gallo is generally pretty mild so if you want it hotter, use a hotter salsa. I like the freshness of the pico de gallo but I also like it hotter and so I add some chipotle hot sauce to the mix to add some more heat along with a nice smokiness.   VIEW RECIPE SOURCE

MINI PEPPER NACHOS WITH CORN, BLACK BEANS, AVOCADO

 

INGREDIENTS

2/3 cup corn (grilled, charred, fresh, thawed or canned)

2/3 cup black beans (rinsed and drained canned or cooked from 1/3 cup dry beans)

2/3 cup pico de gallo or your favourite salsa

1 medium avocado, diced

salt and pepper to taste

1 pound mini peppers, halved and seeded

1 cup cheddar cheese, shredded

1/4 cup green onions or cilantro (optional)

 

INSTRUCTIONS

Mix the corn, black beans, pico de gallo and avocado and season with salt and pepper.

Arrange the peppers on a baking sheet, fill with the filling, sprinkle on the cheese and broil until the cheese has melted, about 2-4 minutes.

Serve optionally garnished with green onions or cilantro.


Note: Use a salsa based on your desire for heat. Pico de gallo is generally pretty mild so if you want it hotter, use a hotter salsa. I like the freshness of the pico de gallo but I also like it hotter and so I add some chipotle hot sauce to the mix to add some more heat along with a nice smokiness.

 

VIEW RECIPE SOURCE

OVEN ROASTED POTATOES AND GREEN BEANS   INGREDIENTS 1 pound potatoes, diced large (I prefer the smaller potatoes, i.e. fingerling, small red, small gold.) 1/2 large onion, sliced 1 pound string green beans, ends removed 1/8 cup good olive oil 1 tsp salt, plus more to taste 1/2 tsp ground black pepper   INSTRUCTIONS Preheat oven to 425F. In a large bowl, combine the potatoes and onions. Toss the potatoes and onions with olive oil to coat. Sprinkle salt and pepper. Transfer the coated potatoes and onions to a baking sheet. Bake in the preheated oven for 25-30 minutes, until the potatoes are tender.  Toss once while cooking, at the half-way mark. After the potatoes are tender, toss in the string beans to the pan. Bake for another 10-15 minutes, until the beans are tender. Remove from the oven and add more salt and/or pepper if you want.   VIEW RECIPE SOURCE

OVEN ROASTED POTATOES AND GREEN BEANS

 

INGREDIENTS

1 pound potatoes, diced large (I prefer the smaller potatoes, i.e. fingerling, small red, small gold.)

1/2 large onion, sliced

1 pound string green beans, ends removed

1/8 cup good olive oil

1 tsp salt, plus more to taste

1/2 tsp ground black pepper

 

INSTRUCTIONS

Preheat oven to 425F.

In a large bowl, combine the potatoes and onions.

Toss the potatoes and onions with olive oil to coat.

Sprinkle salt and pepper.

Transfer the coated potatoes and onions to a baking sheet.

Bake in the preheated oven for 25-30 minutes, until the potatoes are tender.  Toss once while cooking, at the half-way mark.

After the potatoes are tender, toss in the string beans to the pan.

Bake for another 10-15 minutes, until the beans are tender.

Remove from the oven and add more salt and/or pepper if you want.

 

VIEW RECIPE SOURCE

HOT PEPPER JELLY   INGREDIENTS 1 cup green bell pepper (seeded & diced small) 1 cup red bell pepper (seeded & diced small) 1/2 cup jalapeno pepper (seeded & diced small) 1 1/2 cups cider vinegar 6 1/2 cups sugar 1/2 tablespoon butter 1 tablespoon red pepper flakes 1 pack liquid pectin   INSTRUCTIONS Sterilize 1/2 pint canning jars and lids. Prepare hot water canner and bring water in canner just to boiling point. In a large, non-reactive pot, bring all ingredients except pectin to a rolling boil. Add the pectin and return to a boil. Boil for 1 1/2 minutes, remove from the burner, and hot pack into 1/2 pint jars. Place lids and rings on the jars, making sure the rings are finger tight. Process the jars in the water bath canner for 10 minutes. After processing, as mixture starts to jell, turn jars to distribute pepper pieces throughout. Make sure all jars have developed a vacuum before storing (any jars that don't develop a vacuum should be refrigerated and used immediately).   VIEW RECIPE SOURCE

HOT PEPPER JELLY

 

INGREDIENTS

1 cup green bell pepper (seeded & diced small)

1 cup red bell pepper (seeded & diced small)

1/2 cup jalapeno pepper (seeded & diced small)

1 1/2 cups cider vinegar

6 1/2 cups sugar

1/2 tablespoon butter

1 tablespoon red pepper flakes

1 pack liquid pectin

 

INSTRUCTIONS

Sterilize 1/2 pint canning jars and lids. Prepare hot water canner and bring water in canner just to boiling point.

In a large, non-reactive pot, bring all ingredients except pectin to a rolling boil. Add the pectin and return to a boil. Boil for 1 1/2 minutes, remove from the burner, and hot pack into 1/2 pint jars.

Place lids and rings on the jars, making sure the rings are finger tight. Process the jars in the water bath canner for 10 minutes. After processing, as mixture starts to jell, turn jars to distribute pepper pieces throughout.

Make sure all jars have developed a vacuum before storing (any jars that don't develop a vacuum should be refrigerated and used immediately).

 

VIEW RECIPE SOURCE

BUTTERNUT SQUASH AND SPINACH LASAGNA   INGREDIENTS Butternut Squash Filling: 2 cups butternut squash puree (about half of squash) 1 cup ricotta cheese 1/2 cup milk (or more, if needed) 1/4 + 1/8 teaspoon salt 1/4 teaspoon nutmeg   SPINACH FILLING: 1 cup cooked spinach (8 oz uncooked) 1 cup ricotta cheese 1 cup mozzarella cheese 2 garlic cloves, minced 1/4 teaspoon salt pepper, to taste   Other Ingredients: 10 oz lasagna noodles, cooked (for gluten free, use Tinkyada brown rice lasagna noodles) 1 and 1/2 cups mozzarella cheese (or more) 1/2 cup Parmesan cheese (on top) Italian seasoning Paprika Basil   INSTRUCTIONS Cooking lasagna noodles: Lasagna assembly: Preheat oven to 375 F. Butternut Squash Filling: For this filling, you will need to have pre-cooked butternut squash puree. Using food processor, combine 2 cups of butternut squash puree with Ricotta cheese, milk, salt and nutmeg. Add more milk if needed (to make the butternut squash filling very creamy). Mix very well, taste and add more salt, if needed. Spinach Filling: Combine spinach, Ricotta cheese, mozzarella, garlic, salt and pepper. Mix, taste, and add more salt and pepper, if needed. Cooking lasagna noodles: Bring a very large pot of water to boil, and cook lasagna noodles according to package instructions. Rinse in cold water, drain. Using knife, trim noodles to fit your baking dish (if necessary). Lasagna assembly: Prepare a baking dish - I used a casserole dish 11 inches x 8.5 inches x 3 inches deep. Grease the lasagna dish lightly with olive oil spray. Spread 1/3 of butternut squash filling on the bottom of the dish. Sprinkle lightly with mozzarella cheese. Top with cooked lasagna noodles without overlapping (I used 3 noodles). Spread half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with cooked noodles. Spread another layer (1/3) of butternut squash mixture, then sprinkle lightly with Mozzarella cheese. Top with cooked noodles. Spread the remaining half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with the final layer of cooked noodles. Spread a generous amount of butternut squash filling (the remaining 1/3) over this final layer of noodles, sprinkle with grated Parmesan and remaining mozzarella cheese (about 1/2 cup of mozzarella). Generously sprinkle the cheese with Italian seasoning, paprika, basil. Cover the baking dish with foil and bake for 30 min. Remove foil and bake additional 10 minutes.   VIEW RECIPE SOURCE

BUTTERNUT SQUASH AND SPINACH LASAGNA

 

INGREDIENTS

Butternut Squash Filling:

2 cups butternut squash puree (about half of squash)

1 cup ricotta cheese

1/2 cup milk (or more, if needed)

1/4 + 1/8 teaspoon salt

1/4 teaspoon nutmeg

 

SPINACH FILLING:

1 cup cooked spinach (8 oz uncooked)

1 cup ricotta cheese

1 cup mozzarella cheese

2 garlic cloves, minced

1/4 teaspoon salt

pepper, to taste

 

Other Ingredients:

10 oz lasagna noodles, cooked (for gluten free, use Tinkyada brown rice lasagna noodles)

1 and 1/2 cups mozzarella cheese (or more)

1/2 cup Parmesan cheese (on top)

Italian seasoning

Paprika

Basil

 

INSTRUCTIONS

Cooking lasagna noodles:

Lasagna assembly:

Preheat oven to 375 F.

Butternut Squash Filling: For this filling, you will need to have pre-cooked butternut squash puree. Using food processor, combine 2 cups of butternut squash puree with Ricotta cheese, milk, salt and nutmeg. Add more milk if needed (to make the butternut squash filling very creamy). Mix very well, taste and add more salt, if needed.

Spinach Filling: Combine spinach, Ricotta cheese, mozzarella, garlic, salt and pepper. Mix, taste, and add more salt and pepper, if needed.

Cooking lasagna noodles: Bring a very large pot of water to boil, and cook lasagna noodles according to package instructions. Rinse in cold water, drain. Using knife, trim noodles to fit your baking dish (if necessary).

Lasagna assembly: Prepare a baking dish - I used a casserole dish 11 inches x 8.5 inches x 3 inches deep. Grease the lasagna dish lightly with olive oil spray. Spread 1/3 of butternut squash filling on the bottom of the dish. Sprinkle lightly with mozzarella cheese. Top with cooked lasagna noodles without overlapping (I used 3 noodles).

Spread half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with cooked noodles.

Spread another layer (1/3) of butternut squash mixture, then sprinkle lightly with Mozzarella cheese. Top with cooked noodles.

Spread the remaining half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with the final layer of cooked noodles.

Spread a generous amount of butternut squash filling (the remaining 1/3) over this final layer of noodles, sprinkle with grated Parmesan and remaining mozzarella cheese (about 1/2 cup of mozzarella). Generously sprinkle the cheese with Italian seasoning, paprika, basil.

Cover the baking dish with foil and bake for 30 min. Remove foil and bake additional 10 minutes.

 

VIEW RECIPE SOURCE

BAKED ZUCCHINI FRIES WITH PESTO YOGURT DIPPING SAUCE RECIPE   INGREDIENTS 1 medium zucchini ⅔ c whole wheat pastry flour (or all-purpose) 1 large egg ¾ cup whole wheat panko bread crumbs ¾ tsp paprika ½ tsp salt ½ tsp ground pepper Olive oil cooking spray The sauce: ½ cup nonfat plain Greek yogurt 3 tbsp basil pesto ⅛ tsp salt   INSTRUCTIONS The fries: Preheat the oven to 425 degrees F. Line a large baking sheet with foil and set a cooling rack on top of the baking sheet. Coat the cooling rack with cooking spray. Cut the zucchini into 3-inch long and ¼-inch thick pieces. Spoon the flour into a medium bowl. Whisk the egg in a separate bowl. In a third bowl, combine the breadcrumbs, paprika, salt and pepper. Working with several zucchini pieces at a time, dredge the zucchini in the flour, shaking off the excess. Dip the zucchini in the egg, then place it in the bread crumb mixture, covering completely. Transfer the coated zucchini pieces to the prepared rack, in a single layer. Repeat with remaining zucchini pieces. Light coat the zucchini with the cooking spray. Bake in the oven until the zucchini is tender and the breading is browned and crisp, about 15 minutes. Serve immediately with the dipping sauce.   The sauce: In a small bowl, stir together the yogurt, pesto sand salt.   VIEW RECIPE SOURCE

BAKED ZUCCHINI FRIES WITH PESTO YOGURT DIPPING SAUCE RECIPE

 

INGREDIENTS

1 medium zucchini

⅔ c whole wheat pastry flour (or all-purpose)

1 large egg

¾ cup whole wheat panko bread crumbs

¾ tsp paprika

½ tsp salt

½ tsp ground pepper

Olive oil cooking spray

The sauce:

½ cup nonfat plain Greek yogurt

3 tbsp basil pesto

⅛ tsp salt

 

INSTRUCTIONS

The fries:

Preheat the oven to 425 degrees F. Line a large baking sheet with foil and set a cooling rack on top of the baking sheet. Coat the cooling rack with cooking spray.

Cut the zucchini into 3-inch long and ¼-inch thick pieces.

Spoon the flour into a medium bowl. Whisk the egg in a separate bowl. In a third bowl, combine the breadcrumbs, paprika, salt and pepper.

Working with several zucchini pieces at a time, dredge the zucchini in the flour, shaking off the excess. Dip the zucchini in the egg, then place it in the bread crumb mixture, covering completely.

Transfer the coated zucchini pieces to the prepared rack, in a single layer. Repeat with remaining zucchini pieces.

Light coat the zucchini with the cooking spray.

Bake in the oven until the zucchini is tender and the breading is browned and crisp, about 15 minutes.

Serve immediately with the dipping sauce.

 

The sauce:

In a small bowl, stir together the yogurt, pesto sand salt.

 

VIEW RECIPE SOURCE

Fruits and Vegetables to Plant in March

Welcome to Daddy Pete’s Plant Pleaser, where our mission is to help you grow…one plant, one garden, one business at a time.

As a company we continue to build upon the foundation that our owner, Alan Smith, has established with a passion for excellence, quality you can trust, great customer service, creative product design, and a spirit of innovation.

As a North Carolina Century Farm, we are committed to building upon our rich, farming heritage of knowing and cultivating the true value of a product that most people find useless: cow manure from dairy cows. We compost it to help you grow...one plant, one garden, one farm at a time.

As craftsmen of an American heritage brand, we continuously seek ways to improve our composting process; and we also find the best materials available to mix with our composted cow manure to create a full line of products that will help you grow…one plant, one garden, one lawn at a time.

As pioneer men and women cultivating your own lawns and gardens to grow your own fruits and vegetables, we offer recipes to help you bring your harvest from your garden…to your kitchen…to your dinner table.

So let your inner farm out…jump into our website and indulge in our knowledge. Come discover farming through the eyes of Daddy Pete’s. Timeless products…unparalleled quality…our goal is to become more and more creative, so that our creativity equals your increase.

Fruits

March is a great month for planting fruit bushes and fruit trees, and Daddy Pete’s Planting Mix is the perfect product to use for planting them. Here is a list of March fruits to plant: apples, blackberries, blueberries, figs, grapes, nectarines, peaches, pears, plums, raspberries, and strawberries.  Once you have planted these bushes and trees using our Planting Mix, we suggest using Daddy Pete’s Composted Cow Manure as a mulch around the surface area of the plant.  Where applicable, make sure you stay away from the trunk of the bush or tree approximately 12 inches all the way around it.

MARCH FRUITS

  • Peaches
  • Pears
  • Plums
  • Raspberries
  • Strawberries
  • Apples
  • Blackberries
  • Blueberries
  • Figs
  • Grapes
  • Nectarines

Vegetables

It’s time to step into spring and March is also a great month for planting greens and a few other vegetables.  We suggest using Daddy Pete’s Potting Mix for ease of planting for these 6 March items: collard greens, green peas, kale, mustard greens, potatoes, and turnips.

March Vegetables

  • Mustard Greens
  • Potatoes
  • Turnips
  • Collard Greens
  • Green Peas
  • Kale
BAKED APPLES   INGREDIENTS 4 good-quality apples (I like to use red apples, but baking apples, such as Granny Smith, work great to!) 1/4 cup chopped walnuts or pecans 1/4 cup packed brown sugar 2 Tbsp butter, room temperature 1/2 tsp cinnamon 1/2 cup water Caramel sauce, for topping, optional Ice cream, for topping, optional   INSTRUCTIONS Preheat oven to 350 degrees F. Use a paring knife to remove the stem and seeds from the apples, making a deep hole where the filling will go.  Combine the brown sugar, butter and cinnamon in a small bowl and mix well to combine. Add the nuts. Spoon mixture evenly into each of the apples. Add water to a small baking dish and place apples on top. Bake for about 40-45 minutes, or until apples are tender when pierced with a fork. Remove from oven and allow to cool before eating. Serve with ice cream and caramel sauce, if desired.   VIEW RECIPE SOURCE

BAKED APPLES

 

INGREDIENTS

4 good-quality apples (I like to use red apples, but baking apples, such as Granny Smith, work great to!)

1/4 cup chopped walnuts or pecans

1/4 cup packed brown sugar

2 Tbsp butter, room temperature

1/2 tsp cinnamon

1/2 cup water

Caramel sauce, for topping, optional

Ice cream, for topping, optional

 

INSTRUCTIONS

Preheat oven to 350 degrees F. Use a paring knife to remove the stem and seeds from the apples, making a deep hole where the filling will go. 

Combine the brown sugar, butter and cinnamon in a small bowl and mix well to combine. Add the nuts. Spoon mixture evenly into each of the apples. Add water to a small baking dish and place apples on top. Bake for about 40-45 minutes, or until apples are tender when pierced with a fork. Remove from oven and allow to cool before eating. Serve with ice cream and caramel sauce, if desired.

 

VIEW RECIPE SOURCE

GLAZED LEMON BLUEBERRY MUFFINS   INGREDIENTS For the Muffins 2 cups all-purpose flour ½ cup sugar ½ teaspoon sea salt 3 teaspoons baking powder ¼ cup coconut oil 1 cup milk I used 2 percent 1 egg 2 1/2 teaspoons lemon juice 1 tablespoon lemon zest 6 oz fresh blueberries washed and any stems removed For the Glaze 1/4 cup powdered sugar 2 tablespoons fresh lemon juice   INSTRUCTIONS Preheat oven to 400. In a large mixing bowl, mix the flour, sugar, sea salt and baking powder, and set aside. In a small mixing bowl, beat the egg slightly, and stir in the coconut oil, milk and lemon zest. Stir in the lemon juice Pour the liquid mixture into the flour mixture, and mix with a hand mixer until batter is smooth Stir in the blueberries Pour batter into lined muffin cups, and bake for 15 to 18 minutes or until toothpick inserted into center of muffins comes out clean Remove from oven, and set aside In a small bowl, mix the lemon juice with the powdered sugar, and lightly drizzle glaze over the tops of the muffins Enjoy!   VIEW RECIPE SOURCE

GLAZED LEMON BLUEBERRY MUFFINS

 

INGREDIENTS

For the Muffins

2 cups all-purpose flour

½ cup sugar

½ teaspoon sea salt

3 teaspoons baking powder

¼ cup coconut oil

1 cup milk I used 2 percent

1 egg

2 1/2 teaspoons lemon juice

1 tablespoon lemon zest

6 oz fresh blueberries washed and any stems removed

For the Glaze

1/4 cup powdered sugar

2 tablespoons fresh lemon juice

 

INSTRUCTIONS

Preheat oven to 400.

In a large mixing bowl, mix the flour, sugar, sea salt and baking powder, and set aside.

In a small mixing bowl, beat the egg slightly, and stir in the coconut oil, milk and lemon zest.

Stir in the lemon juice

Pour the liquid mixture into the flour mixture, and mix with a hand mixer until batter is smooth

Stir in the blueberries

Pour batter into lined muffin cups, and bake for 15 to 18 minutes or until toothpick inserted into center of muffins comes out clean

Remove from oven, and set aside

In a small bowl, mix the lemon juice with the powdered sugar, and lightly drizzle glaze over the tops of the muffins

Enjoy!

 

VIEW RECIPE SOURCE

BAKED FIGS WITH GOAT CHEESE   INGREDIENTS 6 medium-sized figs 80 grams or 2.8 oz soft goat cheese 2 tablespoons chopped walnuts 1 tablespoon chopped sage 2 tablespoons honey salt and freshly ground black pepper to taste   INSTRUCTIONS Preheat the oven to 200 °C or 390 °F. Cut off the stems and make an X cut in the top of each fig half way through. Stuff the figs with soft goat cheese using a teaspoon. Sprinkle some chopped walnuts and sage over your stuffed figs and drizzle them with honey. Add salt and freshly ground black pepper to taste. Broil for about 5 minutes or until they look soft and release juice. Serve them warm or cold with a glass of wine. Enjoy!   VIEW RECIPE SOURCE

BAKED FIGS WITH GOAT CHEESE

 

INGREDIENTS

6 medium-sized figs

80 grams or 2.8 oz soft goat cheese

2 tablespoons chopped walnuts

1 tablespoon chopped sage

2 tablespoons honey

salt and freshly ground black pepper to taste

 

INSTRUCTIONS

Preheat the oven to 200 °C or 390 °F. Cut off the stems and make an X cut in the top of each fig half way through.

Stuff the figs with soft goat cheese using a teaspoon. Sprinkle some chopped walnuts and sage over your stuffed figs and drizzle them with honey. Add salt and freshly ground black pepper to taste.

Broil for about 5 minutes or until they look soft and release juice. Serve them warm or cold with a glass of wine. Enjoy!

 

VIEW RECIPE SOURCE

SPRING PEA DIP WITH ALMONDS, GINGER, AND CILANTRO   INGREDIENTS 2 cup fresh green peas 2 inches fresh ginger, grated ½ cup raw almonds 2 heaping cups fresh cilantro leaves and stems juice ½ lime, about 1 tablespoon pinch salt 2 Tablespoons olive oil   INSTRUCTIONS Add all of the ingredients except the olive oil to a food processor. Pulse everything until finely chopped. With the food processor running drizzle in the olive oil and blend until smooth with a little texture. Serve with crostini, carrot sticks, cucumber slices, bell pepper wedges, or seed crackers. Store leftovers in an airtight container for up to 5 days.   VIEW RECIPE SOURCE

SPRING PEA DIP WITH ALMONDS, GINGER, AND CILANTRO

 

INGREDIENTS

2 cup fresh green peas

2 inches fresh ginger, grated

½ cup raw almonds

2 heaping cups fresh cilantro leaves and stems

juice ½ lime, about 1 tablespoon

pinch salt

2 Tablespoons olive oil

 

INSTRUCTIONS

Add all of the ingredients except the olive oil to a food processor.

Pulse everything until finely chopped.

With the food processor running drizzle in the olive oil and blend until smooth with a little texture.

Serve with crostini, carrot sticks, cucumber slices, bell pepper wedges, or seed crackers.

Store leftovers in an airtight container for up to 5 days.

 

VIEW RECIPE SOURCE

MUSTARD GREEN AND SWEET ONION FRITTATA   INGREDIENTS 3 tablespoons extra-virgin olive oil 1 large sweet onion, diced 1 1/2 pounds mustard greens, stems discarded and leaves coarsely chopped 16 large eggs, beaten Kosher salt and freshly ground pepper 1/3 cup grated Parmigiano-Reggiano   INSTRUCTIONS Preheat the oven to 350°. In a large ovenproof nonstick skillet, heat 1 tablespoon of the oil. Add the onion and cook over moderately high heat until golden brown, 10 minutes. Add the greens and cook until wilted. Season the eggs with salt and pepper and whisk in the remaining 2 tablespoons of oil. Pour the eggs into the skillet and cook over moderate heat until the bottom and sides begin to set. Lift the sides of the frittata to allow the uncooked eggs to seep under. Continue cooking until the bottom is set and the top is still runny, 3 minutes. Sprinkle the Parmigiano-Reggiano on top. Transfer the skillet to the oven and bake for about 8 minutes, until the center of the frittata is set. Slide the frittata onto a cutting board. Cut into 1 1/2-inch squares and serve hot, warm or at room temperature.   VIEW RECIPE SOURCE

MUSTARD GREEN AND SWEET ONION FRITTATA

 

INGREDIENTS

3 tablespoons extra-virgin olive oil

1 large sweet onion, diced

1 1/2 pounds mustard greens, stems discarded and leaves coarsely chopped

16 large eggs, beaten

Kosher salt and freshly ground pepper

1/3 cup grated Parmigiano-Reggiano

 

INSTRUCTIONS

Preheat the oven to 350°. In a large ovenproof nonstick skillet, heat 1 tablespoon of the oil. Add the onion and cook over moderately high heat until golden brown, 10 minutes. Add the greens and cook until wilted.

Season the eggs with salt and pepper and whisk in the remaining 2 tablespoons of oil. Pour the eggs into the skillet and cook over moderate heat until the bottom and sides begin to set. Lift the sides of the frittata to allow the uncooked eggs to seep under. Continue cooking until the bottom is set and the top is still runny, 3 minutes. Sprinkle the Parmigiano-Reggiano on top.

Transfer the skillet to the oven and bake for about 8 minutes, until the center of the frittata is set. Slide the frittata onto a cutting board. Cut into 1 1/2-inch squares and serve hot, warm or at room temperature.

 

VIEW RECIPE SOURCE

EASY PEACH & BASIL FLATBREAD   INGREDIENTS 2 large naan breads 1 Tablespoon olive oil ½ teaspoon crushed garlic ½ peach, thinly sliced 4 oz fresh mozzarella, sliced 15 basil leaves, chopped ½ cup balsamic vinegar (optional)   INSTRUCTIONS Preheat oven to 350 degrees. Mix oil and garlic in a small bowl. Brush the oil mixture over the naan bread. Place the bread on a sprayed cookie sheet. First add your slices of mozzarella. Then place your sliced peaches on top. Sprinkle salt and pepper on both naan breads. Bake for 25 minutes or until the cheese is brown and bubbly. Sprinkle basil leaves on top. While the flat breads are cooking, add the vinegar to a small sauce pan. Bring to a boil and then lower to simmer. Cook until the vinegar reduces and becomes a bit thicker. Drizzle the vinegar over the cooked flatbreads, cut and serve.   VIEW RECIPE SOURCE

EASY PEACH & BASIL FLATBREAD

 

INGREDIENTS

2 large naan breads

1 Tablespoon olive oil

½ teaspoon crushed garlic

½ peach, thinly sliced

4 oz fresh mozzarella, sliced

15 basil leaves, chopped

½ cup balsamic vinegar (optional)

 

INSTRUCTIONS

Preheat oven to 350 degrees.

Mix oil and garlic in a small bowl.

Brush the oil mixture over the naan bread.

Place the bread on a sprayed cookie sheet.

First add your slices of mozzarella.

Then place your sliced peaches on top.

Sprinkle salt and pepper on both naan breads.

Bake for 25 minutes or until the cheese is brown and bubbly.

Sprinkle basil leaves on top.

While the flat breads are cooking, add the vinegar to a small sauce pan.

Bring to a boil and then lower to simmer. Cook until the vinegar reduces and becomes a bit thicker.

Drizzle the vinegar over the cooked flatbreads, cut and serve.

 

VIEW RECIPE SOURCE

SAUTEED CHICKEN WITH FRESH PLUM SALSA   INGREDIENTS 3 ripe plums, pitted and diced 1 small jalapeno pepper, seeded and diced 3 tablespoons chopped fresh basil 2 tablespoons chopped red onion 1 tablespoon lime juice 1 teaspoon salt, divided 1/2 teaspoon pepper, divided 2 tablespoons + 1/2 teaspoon brown sugar, divided 1/2 teaspoon ground cumin 6 chicken breast cutlets 1 tablespoon olive oil   INSTRUCTIONS In a medium bowl, stir together diced plums, jalapeno, basil, onion, lime juice, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 teaspoon brown sugar. Set aside (or refrigerate if making ahead). In a small bowl combine remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, 2 tablespoons brown sugar and cumin. Rub the brown sugar mixture over the chicken cutlets. Heat oil in a large skillet over medium heat. Add chicken and cook for about 4 minutes per side, or until cooked through. Top with plum salsa and serve.   VIEW RECIPE SOURCE

SAUTEED CHICKEN WITH FRESH PLUM SALSA

 

INGREDIENTS

3 ripe plums, pitted and diced

1 small jalapeno pepper, seeded and diced

3 tablespoons chopped fresh basil

2 tablespoons chopped red onion

1 tablespoon lime juice

1 teaspoon salt, divided

1/2 teaspoon pepper, divided

2 tablespoons + 1/2 teaspoon brown sugar, divided

1/2 teaspoon ground cumin

6 chicken breast cutlets

1 tablespoon olive oil

 

INSTRUCTIONS

In a medium bowl, stir together diced plums, jalapeno, basil, onion, lime juice, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 teaspoon brown sugar. Set aside (or refrigerate if making ahead).

In a small bowl combine remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, 2 tablespoons brown sugar and cumin. Rub the brown sugar mixture over the chicken cutlets.

Heat oil in a large skillet over medium heat. Add chicken and cook for about 4 minutes per side, or until cooked through. Top with plum salsa and serve.

 

VIEW RECIPE SOURCE

eASY & hEALTHY RASPBERRY YOGURT MUFFINS   INGREDIENTS 1 3/4 cups all-purpose flour 1/3 cup sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 (6 ounce) carton raspberry yogurt 1/3 cup canola oil 1 egg 1 cup raspberries   INSTRUCTIONS Preheat oven to 400 degrees F. Spray, grease or put paper liners in 12 (2 3/4 inch) muffin cups. In a medium mixing bowl, stir together dry ingredients. In a small bowl, beat together yogurt, oil and egg. Stir yogurt mixture and raspberries into dry mixture until almost blended. Add raspberries and stir until batter is just blended. Do not over mix. Spoon into prepared muffin cups. Bake until nicely browned, about 20 minutes.   VIEW RECIPE SOURCE

eASY & hEALTHY RASPBERRY YOGURT MUFFINS

 

INGREDIENTS

1 3/4 cups all-purpose flour

1/3 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 (6 ounce) carton raspberry yogurt

1/3 cup canola oil

1 egg

1 cup raspberries

 

INSTRUCTIONS

Preheat oven to 400 degrees F.

Spray, grease or put paper liners in 12 (2 3/4 inch) muffin cups.

In a medium mixing bowl, stir together dry ingredients.

In a small bowl, beat together yogurt, oil and egg.

Stir yogurt mixture and raspberries into dry mixture until almost blended.

Add raspberries and stir until batter is just blended. Do not over mix.

Spoon into prepared muffin cups.

Bake until nicely browned, about 20 minutes.

 

VIEW RECIPE SOURCE

CROCKPOT BLACKBERRY COBBLER   INGREDIENTS 2 cups Blackberries (washed) 1 cup flour 1 cup milk 1¼ cup sugar, divided ¼ cup melted butter   INSTRUCTIONS In a bowl mix together flour, milk, 1 cup sugar, & butter until batter forms. Pour into a greased 4 qt crockpot. Sprinkle in the washed blackberries. Top with the final ¼ cup of sugar. Cover and cook on high 2 - 2½ hours. Serve with ice cream or whipped cream. Gluten Free - Use a gluten free flour mix. Dairy free -Use a milk substitute like almond milk, and coconut oil or vegetable oil in place of the butter.   VIEW RECIPE SOURCE

CROCKPOT BLACKBERRY COBBLER

 

INGREDIENTS

2 cups Blackberries (washed)

1 cup flour

1 cup milk

1¼ cup sugar, divided

¼ cup melted butter

 

INSTRUCTIONS

In a bowl mix together flour, milk, 1 cup sugar, & butter until batter forms. Pour into a greased 4 qt crockpot. Sprinkle in the washed blackberries. Top with the final ¼ cup of sugar.

Cover and cook on high 2 - 2½ hours.

Serve with ice cream or whipped cream.

Gluten Free - Use a gluten free flour mix.

Dairy free -Use a milk substitute like almond milk, and coconut oil or vegetable oil in place of the butter.

 

VIEW RECIPE SOURCE

CROCK-POT COLLARD GREENS AND HAM HOCKS   INGREDIENTS 2 lbs collard greens, washed & cut 2 large smoked ham hocks 1 large yellow onion, chopped 1 tbsp minced garlic 2 large jalapeno peppers, chopped 1 tsp seasoning salt 1 tsp black pepper 2 tbsp apple cider vinegar 8 cups water   INSTRUCTIONS Place the ham hocks, onions, garlic, and peppers into the slow cooker, then turn pour in 8 cups of water. Put the lid on the slow cooker, then set on high for 6 hours. After 4 hours the ham hocks should be tender and falling off of the bone. Start adding in the collard greens. Sprinkle in the salt & pepper, then add in the apple cider vinegar. Give everything a stir, then let cook for two more hours. Serve and enjoy   VIEW RECIPE SOURCE

CROCK-POT COLLARD GREENS AND HAM HOCKS

 

INGREDIENTS

2 lbs collard greens, washed & cut

2 large smoked ham hocks

1 large yellow onion, chopped

1 tbsp minced garlic

2 large jalapeno peppers, chopped

1 tsp seasoning salt

1 tsp black pepper

2 tbsp apple cider vinegar

8 cups water

 

INSTRUCTIONS

Place the ham hocks, onions, garlic, and peppers into the slow cooker, then turn pour in 8 cups of water.

Put the lid on the slow cooker, then set on high for 6 hours.

After 4 hours the ham hocks should be tender and falling off of the bone.

Start adding in the collard greens.

Sprinkle in the salt & pepper, then add in the apple cider vinegar.

Give everything a stir, then let cook for two more hours.

Serve and enjoy

 

VIEW RECIPE SOURCE

PECAN GRAPE SALAD   INGREDIENTS 2 cups green grapes, halved 2 cups red grapes, halved 1 (8 oz.) package cream cheese, room temperature 1 cup pecans 1 cup sour cream 1/2 cup sugar 1 1/2 teaspoons vanilla extract Topping 2 cups pecans, chopped 1 cup brown sugar   INSTRUCTIONS In a large bowl, mix together cream cheese, sour cream, sugar, and vanilla extract. Once smooth, fold in red and green grapes. Mix together, then fold in 1 cup pecans. In a separate bowl, toss together topping ingredients (pecans and brown sugar) until all nuts are coated. Sprinkle mixture on top of grape salad, then refrigerate for at least 2 hours, or until chilled. Serve chilled and enjoy!   VIEW RECIPE SOURCE

PECAN GRAPE SALAD

 

INGREDIENTS

2 cups green grapes, halved

2 cups red grapes, halved

1 (8 oz.) package cream cheese, room temperature

1 cup pecans

1 cup sour cream

1/2 cup sugar

1 1/2 teaspoons vanilla extract

Topping

2 cups pecans, chopped

1 cup brown sugar

 

INSTRUCTIONS

In a large bowl, mix together cream cheese, sour cream, sugar, and vanilla extract.

Once smooth, fold in red and green grapes. Mix together, then fold in 1 cup pecans.

In a separate bowl, toss together topping ingredients (pecans and brown sugar) until all nuts are coated.

Sprinkle mixture on top of grape salad, then refrigerate for at least 2 hours, or until chilled.

Serve chilled and enjoy!

 

VIEW RECIPE SOURCE

SIMPLE KALE SALAD WITH LEMON VINAIGRETTE   INGREDIENTS 2 bunches kale, fibrous stems (in the middle of the leaf) removed ½ cup grated Parmesan cheese ½ cup slivered almonds For the dressing: 2 tablespoons fresh squeezed lemon juice ¼ cup extra virgin olive oil ½ teaspoon garlic, grated 1 teaspoon Dijon mustard ½ teaspoon salt ⅛ teaspoon pepper   INSTRUCTIONS For the kale, remove the fibrous stems, leaving you with just the greens. On your cutting board, pile all the leaves on top of each other and massage with your hands for about three to five minutes, until the leaves are no longer bitter. You use a similar motion as you would kneading bread! Move the leaves around every several kneads so you aren't massaging some more than others. I know it sounds weird, but it really works!! Slice the massaged kale into bite size pieces To make the dressing, add all ingredients to a bowl and whisk together until thoroughly combined To assemble the salad, place the kale, almonds, and Parmesan into a large bowl. Top with dressing and toss to combine You may need less dressing (or maybe a little more) depending on the size of your bunches of kale. Just dress to your preference. The dressing is super easy to whip up if you need to make a little extra (for extra large bunches!)   VIEW RECIPE SOURCE

SIMPLE KALE SALAD WITH LEMON VINAIGRETTE

 

INGREDIENTS

2 bunches kale, fibrous stems (in the middle of the leaf) removed

½ cup grated Parmesan cheese

½ cup slivered almonds

For the dressing:

2 tablespoons fresh squeezed lemon juice

¼ cup extra virgin olive oil

½ teaspoon garlic, grated

1 teaspoon Dijon mustard

½ teaspoon salt

⅛ teaspoon pepper

 

INSTRUCTIONS

For the kale, remove the fibrous stems, leaving you with just the greens. On your cutting board, pile all the leaves on top of each other and massage with your hands for about three to five minutes, until the leaves are no longer bitter. You use a similar motion as you would kneading bread! Move the leaves around every several kneads so you aren't massaging some more than others. I know it sounds weird, but it really works!!

Slice the massaged kale into bite size pieces

To make the dressing, add all ingredients to a bowl and whisk together until thoroughly combined

To assemble the salad, place the kale, almonds, and Parmesan into a large bowl. Top with dressing and toss to combine

You may need less dressing (or maybe a little more) depending on the size of your bunches of kale. Just dress to your preference. The dressing is super easy to whip up if you need to make a little extra (for extra large bunches!)

 

VIEW RECIPE SOURCE

NECTARINE SMOOTHIE   INGREDIENTS 3 ripe nectarines, peeled and chopped (see note 1) 1 cup plain yogurt (see note 2) 1 cup milk 1 tablespoon honey   INSTRUCTIONS Place all ingredients in a blender and blend until smooth. Serve immediately or refrigerate until serving.   VIEW RECIPE SOURCE

NECTARINE SMOOTHIE

 

INGREDIENTS

3 ripe nectarines, peeled and chopped (see note 1)

1 cup plain yogurt (see note 2)

1 cup milk

1 tablespoon honey

 

INSTRUCTIONS

Place all ingredients in a blender and blend until smooth. Serve immediately or refrigerate until serving.

 

VIEW RECIPE SOURCE

AMISH FRIED PEARS   INGREDIENTS 1 fresh pear per person, peeled and diced 1 tablespoon brown sugar per pear used 1/4 teaspoon cinnamon per pear used 1 tablespoon butter per pear used   INSTRUCTIONS Melt the butter until bubbling.  Add the pears and other ingredients. Cook the mixture, stirring occasionally to prevent sticking. The pears are done when fully coated with the other ingredients, and browned until crispy.  Serve warm and enjoy!   VIEW RECIPE SOURCE

AMISH FRIED PEARS

 

INGREDIENTS

1 fresh pear per person, peeled and diced
1 tablespoon brown sugar per pear used
1/4 teaspoon cinnamon per pear used
1 tablespoon butter per pear used

 

INSTRUCTIONS

Melt the butter until bubbling.  Add the pears and other ingredients.

Cook the mixture, stirring occasionally to prevent sticking.

The pears are done when fully coated with the other ingredients, and browned until crispy.  Serve warm and enjoy!

 

VIEW RECIPE SOURCE

WHOLE 30 POTATOES WITH ROSEMARY   INGREDIENTS 1 1/2 lbs russet potatoes 2 Tablespoons olive oil 6-8 garlic cloves, chopped 2 TB rosemary, chopped Salt and pepper   INSTRUCTIONS Preheat the oven to 400 F. Slice the potatoes on a mandolin or with a sharp chef's knife, in 1/8 inch rounds. Place in a large bowl and evenly coat with olive oil, salt, and pepper. Lay the potatoes flat in an oven-safe dish and top with garlic and rosemary. Bake for 40 minutes, stirring or flipping potatoes at 20 minutes, if necessary. Serve hot!   VIEW RECIPE SOURCE

WHOLE 30 POTATOES WITH ROSEMARY

 

INGREDIENTS

1 1/2 lbs russet potatoes

2 Tablespoons olive oil

6-8 garlic cloves, chopped

2 TB rosemary, chopped

Salt and pepper

 

INSTRUCTIONS

Preheat the oven to 400 F.

Slice the potatoes on a mandolin or with a sharp chef's knife, in 1/8 inch rounds. Place in a large bowl and evenly coat with olive oil, salt, and pepper.

Lay the potatoes flat in an oven-safe dish and top with garlic and rosemary.

Bake for 40 minutes, stirring or flipping potatoes at 20 minutes, if necessary. Serve hot!

 

VIEW RECIPE SOURCE

STRAWBERRY CHEESECAKE LUSH   INGREDIENTS 1 package Golden Oreos (36 cookies) 6 tablespoons butter, melted 8 ounces softened cream cheese 1 cup powdered sugar 1 (16-ounce) container Cool Whip, divided 2 packages (3.4 ounce each) instant cheesecake pudding mix 3 cups milk 3½ cups sliced strawberries   INSTRUCTIONS Crush the entire package of Oreos. A food processor would work great for this - I don't have one, so I just placed my cookies in a gallon sized Ziplock bag and crushed them with a rolling pin. When the cookies are fine crumbs, transfer them to a large bowl and mix in 6 tablespoons of melted butter. Press the cookie mixture into a 9x13 pan and refrigerate while you prepare the remaining layers. Next, beat together 1 cup of powdered sugar, the cream cheese, and 1 cup of Cool Whip. Spread over your cookie layer. For the next layer, mix together the pudding mix, milk, and another 1 cup of Cool Whip. Spread over the cream cheese layer. Layer the sliced strawberries on top, and spread the remaining Cool Whip on top. Keep refrigerated until ready to serve.   VIEW RECIPE SOURCE

STRAWBERRY CHEESECAKE LUSH

 

INGREDIENTS

1 package Golden Oreos (36 cookies)

6 tablespoons butter, melted

8 ounces softened cream cheese

1 cup powdered sugar

1 (16-ounce) container Cool Whip, divided

2 packages (3.4 ounce each) instant cheesecake pudding mix

3 cups milk

3½ cups sliced strawberries

 

INSTRUCTIONS

Crush the entire package of Oreos. A food processor would work great for this - I don't have one, so I just placed my cookies in a gallon sized Ziplock bag and crushed them with a rolling pin. When the cookies are fine crumbs, transfer them to a large bowl and mix in 6 tablespoons of melted butter. Press the cookie mixture into a 9x13 pan and refrigerate while you prepare the remaining layers.

Next, beat together 1 cup of powdered sugar, the cream cheese, and 1 cup of Cool Whip. Spread over your cookie layer.

For the next layer, mix together the pudding mix, milk, and another 1 cup of Cool Whip. Spread over the cream cheese layer.

Layer the sliced strawberries on top, and spread the remaining Cool Whip on top.

Keep refrigerated until ready to serve.

 

VIEW RECIPE SOURCE

MASHED TURNIPS WITH BACON AND CHIVES   INGREDIENTS 8 cups of chopped turnips (about 10-12 medium turnips), peeled and diced bone broth or water for boiling ½ pound of bacon 2 tablespoons bacon fat 2 tablespoons butter or ghee, melted ¼ teaspoon garlic powder ⅛ teaspoon onion powder sea salt and pepper, to taste 2 tablespoons fresh chives, snipped or chopped   INSTRUCTIONS Put diced turnips is a large pot and fill with water or bone broth. Bring to a boil and let simmer, uncovered, for at least 30 minutes or until tender (the longer you simmer, the better because the less bitter it will be. Sometimes I let them simmer for over an hour!) While the turnips are cooking, cook your bacon in skillet over medium heat until crispy. Reserve 2 tablespoons of bacon grease and then crumble your bacon. Once turnips are done simmering, drain well. Return turnips to pot and add all remaining ingredients, except the bacon and chives. Mash to desired consistency. Fold in bacon. Top with fresh chopped chives. Enjoy!   VIEW RECIPE SOURCE

MASHED TURNIPS WITH BACON AND CHIVES

 

INGREDIENTS

8 cups of chopped turnips (about 10-12 medium turnips), peeled and diced

bone broth or water for boiling

½ pound of bacon

2 tablespoons bacon fat

2 tablespoons butter or ghee, melted

¼ teaspoon garlic powder

⅛ teaspoon onion powder

sea salt and pepper, to taste

2 tablespoons fresh chives, snipped or chopped

 

INSTRUCTIONS

Put diced turnips is a large pot and fill with water or bone broth.

Bring to a boil and let simmer, uncovered, for at least 30 minutes or until tender (the longer you simmer, the better because the less bitter it will be. Sometimes I let them simmer for over an hour!)

While the turnips are cooking, cook your bacon in skillet over medium heat until crispy.

Reserve 2 tablespoons of bacon grease and then crumble your bacon.

Once turnips are done simmering, drain well.

Return turnips to pot and add all remaining ingredients, except the bacon and chives.

Mash to desired consistency.

Fold in bacon.

Top with fresh chopped chives.

Enjoy!

 

VIEW RECIPE SOURCE

Planting Your Vegetables in February

Welcome to Daddy Pete’s Plant Pleaser, where our mission is to help you grow…one plant, one garden, one business at a time.

As a company we continue to build upon the foundation that our owner, Alan Smith, has established with a passion for excellence, quality you can trust, great customer service, creative product design, and a spirit of innovation.

As a North Carolina Century Farm, we are committed to building upon our rich, farming heritage of knowing and cultivating the true value of a product that most people find useless: cow manure from dairy cows. We compost it to help you grow...one plant, one garden, one farm at a time.

As craftsmen of an American heritage brand, we continuously seek ways to improve our composting process; and we also find the best materials available to mix with our composted cow manure to create a full line of products that will help you grow…one plant, one garden, one lawn at a time.

As pioneer men and women cultivating your own lawns and gardens to grow your own fruits and vegetables, we offer recipes to help you bring your harvest from your garden…to your kitchen…to your dinner table.

So let your inner farm out…jump into our website and indulge in our knowledge. Come discover farming through the eyes of Daddy Pete’s. Timeless products…unparalleled quality…our goal is to become more and more creative, so that our creativity equals your increase.

With the warm weather we have had this winter, retailers have already started stocking their stores with Daddy Pete’s products. So as you begin planting, remember that February is a great month to plant the following vegetables: asparagus, beets, cabbage, carrots, cauliflower, lettuce, onions, radishes, and spinach. Daddy Pete’s Potting Mix and Daddy Pete’s Raised Bed Mix are the best mixes for planting these vegetables in your containers or in your raised beds or gardens. If you only need to amend your soil, you should use Daddy Pete’s Composted Cow Manure or Daddy Pete’s Mushroom Compost.

FEBRUARY VEGETABLES

  • Asparagus
  • Beets
  • Cabbage
  • Carrots
  • Cauliflower
  • Lettuce
  • Onions
  • Radishes
  • Spinach
ASPARAGUS WITH LEMON BUTTER SAUCE RECIPE   INGREDIENTS FOR THE ASPARAGUS water salt 2 pound asparagus, trimmed FOR THE LEMON BUTTER SAUCE 3 tablespoons fresh lemon juice 3 tablespoons organic, low-sodium vegetable broth 1 teaspoon white vinegar 3 tablespoons heavy cream 1 teaspoon sugar 4 tablespoons unsalted butter, cut into pats* salt and fresh ground pepper, to taste OPTIONAL Garnish with parmesan cheese, fresh chopped parsley and lemon zest   INSTRUCTIONS FOR THE ASPARAGUS Fill a large pot with about 2 inches of salted water and bring to a boil. Add asparagus to the boiling water; cover with a lid and let it steam until it's cooked to your liking, about 5 to 8 minutes, depending on the thickness of the asparagus. Drain. Transfer asparagus to a large bowl of ice water to cool, and drain again. In the meantime, prepare the LEMON BUTTER SAUCE In a saucepan combine lemon juice, vegetable broth, and white vinegar. Cooking over medium heat, reduce the sauce by half. Turn heat down to a simmer and whisk in the cream; keep whisking to break up the curds. Add sugar and continue to whisk while adding the pats of butter, letting each pat melt into the sauce before you add the next. Season with salt and pepper. Simmer until sauce begins to thicken. Remove from heat and let stand couple of minutes. Sauce will thicken as it stands. Taste for seasonings and adjust accordingly. Transfer cooked asparagus to a serving plate. Serve the lemon butter sauce by drizzling over the asparagus or on the side.   VIEW RECIPE SOURCE

ASPARAGUS WITH LEMON BUTTER SAUCE RECIPE

 

INGREDIENTS

FOR THE ASPARAGUS

water

salt

2 pound asparagus, trimmed

FOR THE LEMON BUTTER SAUCE

3 tablespoons fresh lemon juice

3 tablespoons organic, low-sodium vegetable broth

1 teaspoon white vinegar

3 tablespoons heavy cream

1 teaspoon sugar

4 tablespoons unsalted butter, cut into pats*

salt and fresh ground pepper, to taste

OPTIONAL

Garnish with parmesan cheese, fresh chopped parsley and lemon zest

 

INSTRUCTIONS

FOR THE ASPARAGUS

Fill a large pot with about 2 inches of salted water and bring to a boil.

Add asparagus to the boiling water; cover with a lid and let it steam until it's cooked to your liking, about 5 to 8 minutes, depending on the thickness of the asparagus.

Drain. Transfer asparagus to a large bowl of ice water to cool, and drain again.

In the meantime, prepare the LEMON BUTTER SAUCE

In a saucepan combine lemon juice, vegetable broth, and white vinegar. Cooking over medium heat, reduce the sauce by half.

Turn heat down to a simmer and whisk in the cream; keep whisking to break up the curds.

Add sugar and continue to whisk while adding the pats of butter, letting each pat melt into the sauce before you add the next.

Season with salt and pepper.

Simmer until sauce begins to thicken.

Remove from heat and let stand couple of minutes. Sauce will thicken as it stands.

Taste for seasonings and adjust accordingly.

Transfer cooked asparagus to a serving plate.

Serve the lemon butter sauce by drizzling over the asparagus or on the side.

 

VIEW RECIPE SOURCE

EASY STUFFED CABBAGE CASSEROLE   INGREDIENTS 1 Lb. Package Foster Farms Organic Ground Turkey 2 Tablespoons Olive Oil 1/2 White Onion - chopped 1 teaspoon Garlic Powder 1/2 teaspoon Onion Powder 1/4 teaspoon Dried Thyme 1/4 teaspoon Ground Pepper 1/2 teaspoon Sea Salt 14 ounce Can Diced Tomatoes (low sodium) 1/2 Head Small Green Cabbage - chopped 1½ Cups Water 1 Cup Quick Cook Rice or Rice Blend (I used 10 minute cook rice & grain medley) 1 Cup Shredded Cheddar Jack Cheese Chopped Parsley Salt/Pepper To Taste   INSTRUCTIONS In large dutch oven over medium high heat, brown turkey with olive oil and onions. Reduce heat to medium; add garlic powder, onion powder, thyme, salt and pepper. Stir. Add diced tomatoes, water and rice to pot. Bring to a boil. Add cabbage, cover and reduce heat to medium low. Cook 10 minutes or until rice is tender. Add salt and pepper to taste. Top with cheese and cover 1-2 minutes to melt. Remove from heat and sprinkle with fresh chopped parsley. Optional add ins: bell peppers, celery, carrots.   VIEW RECIPE SOURCE

EASY STUFFED CABBAGE CASSEROLE

 

INGREDIENTS

1 Lb. Package Foster Farms Organic Ground Turkey

2 Tablespoons Olive Oil

1/2 White Onion - chopped

1 teaspoon Garlic Powder

1/2 teaspoon Onion Powder

1/4 teaspoon Dried Thyme

1/4 teaspoon Ground Pepper

1/2 teaspoon Sea Salt

14 ounce Can Diced Tomatoes (low sodium)

1/2 Head Small Green Cabbage - chopped

1½ Cups Water

1 Cup Quick Cook Rice or Rice Blend (I used 10 minute cook rice & grain medley)

1 Cup Shredded Cheddar Jack Cheese

Chopped Parsley

Salt/Pepper To Taste

 

INSTRUCTIONS

In large dutch oven over medium high heat, brown turkey with olive oil and onions.

Reduce heat to medium; add garlic powder, onion powder, thyme, salt and pepper. Stir.

Add diced tomatoes, water and rice to pot. Bring to a boil.

Add cabbage, cover and reduce heat to medium low. Cook 10 minutes or until rice is tender. Add salt and pepper to taste.

Top with cheese and cover 1-2 minutes to melt.

Remove from heat and sprinkle with fresh chopped parsley.

Optional add ins: bell peppers, celery, carrots.

 

VIEW RECIPE SOURCE

LOADED CAULIFLOWER   INGREDIENTS 1 pound cauliflower florettes 4 ounces sour cream 1 cup grated cheddar cheese 2 slices cooked bacon crumbled 2 tablespoons snipped chives 3 tablespoons butter 1/4 teaspoon garlic powder salt and pepper to taste   INSTRUCTIONS Cut the cauliflower into florettes and add them to a microwave safe bowl. Add 2 tablespoons of water and cover with cling film. Microwave for 5-8 minutes, depending on your microwave, until completely cooked and tender. Drain the excess water and let sit uncovered for a minute or two. (Alternately, steam your cauliflower the conventional way. You may need to squeeze a little water out of the cauliflower after cooking.) Add the cauliflower to a food processor and process until fluffy. Add the butter and sour cream and process until it resembles the consistency of mashes potatoes. Remove the mashed cauliflower to a bowl and add most of the chives, saving some to add to the top later. Add half of the cheddar cheese and mix by hand. Season with salt and pepper. Top the loaded cauliflower with the remaining cheese, remaining chives and bacon. Put back into the microwave to melt the cheese or place the cauliflower under the broiler for a few minutes.   VIEW RECIPE SOURCE

LOADED CAULIFLOWER

 

INGREDIENTS

1 pound cauliflower florettes

4 ounces sour cream

1 cup grated cheddar cheese

2 slices cooked bacon crumbled

2 tablespoons snipped chives

3 tablespoons butter

1/4 teaspoon garlic powder

salt and pepper to taste

 

INSTRUCTIONS

Cut the cauliflower into florettes and add them to a microwave safe bowl. Add 2 tablespoons of water and cover with cling film. Microwave for 5-8 minutes, depending on your microwave, until completely cooked and tender. Drain the excess water and let sit uncovered for a minute or two. (Alternately, steam your cauliflower the conventional way. You may need to squeeze a little water out of the cauliflower after cooking.)

Add the cauliflower to a food processor and process until fluffy. Add the butter and sour cream and process until it resembles the consistency of mashes potatoes. Remove the mashed cauliflower to a bowl and add most of the chives, saving some to add to the top later. Add half of the cheddar cheese and mix by hand. Season with salt and pepper.

Top the loaded cauliflower with the remaining cheese, remaining chives and bacon. Put back into the microwave to melt the cheese or place the cauliflower under the broiler for a few minutes.

 

VIEW RECIPE SOURCE

STUFFED VIDALIA ONIONS   INGREDIENTS 4 Vidalia onions (about ½ pound each) 1 tablespoon olive oil 4 tablespoons butter, divided 1 garlic clove, minced 1 cup chicken broth, divided 2 cups unseasoned stuffing ¼ teaspoon dried oregano ¼ teaspoon dried parsley flakes ¼ cup shredded mozzarella cheese Salt and pepper   INSTRUCTIONS Preheat oven to 375 degree. Slice stem off each onion and peel off outer papery layer as well as the top layer of skin to reveal flesh. Using a spoon, gently scoop out the center of flesh leaving a few of the outer layers. Reserve some of the scooped out onion. Lightly rub each onion with olive oil and season with salt and pepper. Place onions in a 9-inch pie dish or small baking dish. Cover with foil and bake for 30 minutes. Meanwhile, melt 2 tablespoons butter in a large skillet over medium heat. Chop ½ cup onion from reserve and add to skillet. Cook until just tender, about 5 minutes. Add garlic and cook for about 45 seconds until fragrant. Stir in ⅔ cup chicken broth and stuffing. Stir until all liquid is absorbed into stuffing. Remove from heat and stir in oregano, parsley and season with salt and pepper. Once onions have baked for 30 minutes, remove from oven and divide stuffing mixture to each onion. Cube remaining butter and place in the bottom of baking dish along with remaining chicken broth. Cover with foil and bake for another 40 minutes, basting occasionally until onions are tender. Uncover, sprinkle with mozzarella and cook for 10 minutes longer until cheese has melted.   VIEW RECIPE SOURCE

STUFFED VIDALIA ONIONS

 

INGREDIENTS

4 Vidalia onions (about ½ pound each)

1 tablespoon olive oil

4 tablespoons butter, divided

1 garlic clove, minced

1 cup chicken broth, divided

2 cups unseasoned stuffing

¼ teaspoon dried oregano

¼ teaspoon dried parsley flakes

¼ cup shredded mozzarella cheese

Salt and pepper

 

INSTRUCTIONS

Preheat oven to 375 degree.

Slice stem off each onion and peel off outer papery layer as well as the top layer of skin to reveal flesh.

Using a spoon, gently scoop out the center of flesh leaving a few of the outer layers.

Reserve some of the scooped out onion.

Lightly rub each onion with olive oil and season with salt and pepper.

Place onions in a 9-inch pie dish or small baking dish. Cover with foil and bake for 30 minutes.

Meanwhile, melt 2 tablespoons butter in a large skillet over medium heat.

Chop ½ cup onion from reserve and add to skillet. Cook until just tender, about 5 minutes.

Add garlic and cook for about 45 seconds until fragrant.

Stir in ⅔ cup chicken broth and stuffing. Stir until all liquid is absorbed into stuffing.

Remove from heat and stir in oregano, parsley and season with salt and pepper.

Once onions have baked for 30 minutes, remove from oven and divide stuffing mixture to each onion.

Cube remaining butter and place in the bottom of baking dish along with remaining chicken broth.

Cover with foil and bake for another 40 minutes, basting occasionally until onions are tender.

Uncover, sprinkle with mozzarella and cook for 10 minutes longer until cheese has melted.

 

VIEW RECIPE SOURCE

PINK POWER BEET SMOOTHIE   INGREDIENTS 1 large red beet or 2 baby beets 1 cup fresh strawberries ½ banana 1 cup nonfat yogurt (plain or strawberry) 1 Tbsp honey (or more) 1 to 2 cups ice, to liking   INSTRUCTIONS Trim, peel, and chop beets into ½ inch cubes. Drizzle with 1 Tbsp water and place in an aluminum foil pouch. Cook for 50 minutes at 375 degrees F, or until tender (test with a fork). Allow roasted beet to cool. In blender, mix beets, strawberries, banana, yogurt, honey, and ice, adding more ice and honey as needed to reach desired consistency and taste.   VIEW RECIPE SOURCE

PINK POWER BEET SMOOTHIE

 

INGREDIENTS

1 large red beet or 2 baby beets

1 cup fresh strawberries

½ banana

1 cup nonfat yogurt (plain or strawberry)

1 Tbsp honey (or more)

1 to 2 cups ice, to liking

 

INSTRUCTIONS

Trim, peel, and chop beets into ½ inch cubes. Drizzle with 1 Tbsp water and place in an aluminum foil pouch. Cook for 50 minutes at 375 degrees F, or until tender (test with a fork).

Allow roasted beet to cool.

In blender, mix beets, strawberries, banana, yogurt, honey, and ice, adding more ice and honey as needed to reach desired consistency and taste.

 

VIEW RECIPE SOURCE

VEGAN CARROT SOUP WITH CARAMELIZED ONIONS   INGREDIENTS FOR SOUP 2 large onions, sliced 3 tablespoonsolive oil 2.5 lbs carrots peeled and sliced into coins 1 large yukon gold potato peeled and cut into ½ inch pieces ½ cup celery sliced 16 oz carton vegetable stock- homemade or low sodium variety salt and pepper to taste OPTIONAL GARNISHES Parsley leaves, loosely packed Lemon thyme, leaves removed from stem Olive oil Sea salt Piment d'espelette   INSTRUCTIONS SOUP INSTRUCTIONS Cook onions and olive oil over low heat until well-caramelized and a dark golden brown, stirring infrequently (about 50-60 minutes) Add carrots, potato, and celery and cook for another 10 minutes, tossing well to coat with olive oil and onions. Add vegetable stock, turn heat to medium high, and bring to a rapid boil. Cook until vegetables are very tender almost falling apart- about 20 minutes. Blend with an immersion blender until completely smooth, thinning with just a little bit of stock, water, or milk of your choice if you'd like a thinner soup Season with salt and pepper and serve with herb oil and a sprinkling of piment d'espelette if using. HERB OIL INSTRUCTIONS (Optional) While the soup is cooking, finely chop ¾ cup parsley and 2 sprigs thyme in food processor until very tiny. Add ½ cup olive oil and give it a little whirl. Rest the herb oil at room temperature for at least 20 minutes. When ready to serve, strain through a fine mesh sieve and add one teaspoon of the herbs back to the strained oil and whisk to incorporate.   VIEW RECIPE SOURCE

VEGAN CARROT SOUP WITH CARAMELIZED ONIONS

 

INGREDIENTS

FOR SOUP

2 large onions, sliced

3 tablespoonsolive oil

2.5 lbs carrots peeled and sliced into coins

1 large yukon gold potato peeled and cut into ½ inch pieces

½ cup celery sliced

16 oz carton vegetable stock- homemade or low sodium variety

salt and pepper to taste

OPTIONAL GARNISHES

Parsley leaves, loosely packed

Lemon thyme, leaves removed from stem

Olive oil

Sea salt

Piment d'espelette

 

INSTRUCTIONS

SOUP INSTRUCTIONS

Cook onions and olive oil over low heat until well-caramelized and a dark golden brown, stirring infrequently (about 50-60 minutes)

Add carrots, potato, and celery and cook for another 10 minutes, tossing well to coat with olive oil and onions.

Add vegetable stock, turn heat to medium high, and bring to a rapid boil. Cook until vegetables are very tender almost falling apart- about 20 minutes.

Blend with an immersion blender until completely smooth, thinning with just a little bit of stock, water, or milk of your choice if you'd like a thinner soup

Season with salt and pepper and serve with herb oil and a sprinkling of piment d'espelette if using.

HERB OIL INSTRUCTIONS (Optional)

While the soup is cooking, finely chop ¾ cup parsley and 2 sprigs thyme in food processor until very tiny.

Add ½ cup olive oil and give it a little whirl. Rest the herb oil at room temperature for at least 20 minutes.

When ready to serve, strain through a fine mesh sieve and add one teaspoon of the herbs back to the strained oil and whisk to incorporate.

 

VIEW RECIPE SOURCE

CLASSIC BLUE CHEESE WEDGE SALAD RECIPE   INGREDIENTS For the Blue Cheese Dressing 1 cup light sour cream ½ cup mayonnaise 3 tablespoons buttermilk 3 teaspoons red wine vinegar ½ teaspoon Worcestershire sauce ¼ teaspoon garlic salt 1 ½ teaspoons freshly ground black pepper 4 ounces blue cheese (reserve a few chunks for garnish) 3 chives, diced (reserve a few for garnish) For the salad 1 head iceberg lettuce, cored 4 strips bacon, cooked, cooled and crumbled 4 medium size tomatoes, cut into wedges   INSTRUCTIONS Add all of the dressing ingredients to a medium bowl and stir well to combine. Refrigerate for at least 30 minutes. Remove any limp outer leaves of the lettuce head and then cut in half, then cut each half into quartered wedges. Place each wedge on a plate, drizzle with the blue cheese dressing, top with a few crumbles of bacon, a sprinkling of chives and reserved blue cheese chunks and add a few wedges of tomato on the side. Give one more sprinkle of freshly ground black pepper and serve.   VIEW RECIPE SOURCE

CLASSIC BLUE CHEESE WEDGE SALAD RECIPE

 

INGREDIENTS

For the Blue Cheese Dressing

1 cup light sour cream

½ cup mayonnaise

3 tablespoons buttermilk

3 teaspoons red wine vinegar

½ teaspoon Worcestershire sauce

¼ teaspoon garlic salt

1 ½ teaspoons freshly ground black pepper

4 ounces blue cheese (reserve a few chunks for garnish)

3 chives, diced (reserve a few for garnish)

For the salad

1 head iceberg lettuce, cored

4 strips bacon, cooked, cooled and crumbled

4 medium size tomatoes, cut into wedges

 

INSTRUCTIONS

Add all of the dressing ingredients to a medium bowl and stir well to combine. Refrigerate for at least 30 minutes.

Remove any limp outer leaves of the lettuce head and then cut in half, then cut each half into quartered wedges. Place each wedge on a plate, drizzle with the blue cheese dressing, top with a few crumbles of bacon, a sprinkling of chives and reserved blue cheese chunks and add a few wedges of tomato on the side. Give one more sprinkle of freshly ground black pepper and serve.

 

VIEW RECIPE SOURCE

EASY PICKLED RADISHES   INGREDIENTS 1 bunch radishes (about a ½ pound), stem and root ends removed and cut into ⅛ inch slices ½ cup white or apple cider vinegar (5% acidity) ½ cup sugar ¼ cup water 1 teaspoon salt 1 teaspoon mustard seeds ½ teaspoon ground black pepper 1 bay leaf ½ teaspoon dried crushed red pepper (optional)   INSTRUCTIONS Place radishes in a hot, sterilised 1-pint jar. Bring vinegar, sugar, water, salt, spices and bay leaf to a boil in an enameled saucepan Ladle hot pickling liquid over radishes. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Let cool on a wire rack ( about 1 hour). Chill 6 hours before serving. Store in refrigerator up to 4 months.   VIEW RECIPE SOURCE

EASY PICKLED RADISHES

 

INGREDIENTS

1 bunch radishes (about a ½ pound), stem and root ends removed and cut into ⅛ inch slices

½ cup white or apple cider vinegar (5% acidity)

½ cup sugar

¼ cup water

1 teaspoon salt

1 teaspoon mustard seeds

½ teaspoon ground black pepper

1 bay leaf

½ teaspoon dried crushed red pepper (optional)

 

INSTRUCTIONS

Place radishes in a hot, sterilised 1-pint jar. Bring vinegar, sugar, water, salt, spices and bay leaf to a boil in an enameled saucepan

Ladle hot pickling liquid over radishes. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Let cool on a wire rack ( about 1 hour). Chill 6 hours before serving. Store in refrigerator up to 4 months.

 

VIEW RECIPE SOURCE

SPINACH AND WHITE BEAN SOUP   INGREDIENTS 1 tablespoon olive oil 3 cloves garlic, minced 1 onion, diced 1/2 teaspoon dried thyme 1/2 teaspoon dried basil 4 cups vegetable stock 2 bay leaves 1 cup uncooked orzo pasta 2 cups baby spinach 1 (15-ounce) can cannellini beans, drained and rinsed Juice of 1 lemon 2 tablespoons chopped fresh parsley leaves Kosher salt and freshly ground black pepper, to taste   INSTRUCTIONS Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme and basil until fragrant, about 1 minute. Whisk in vegetable stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo; reduce heat and simmer until orzo is tender, about 10-12 minutes. Stir in spinach and cannellini beans until the spinach has wilted, about 2 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste. Serve immediately.   VIEW RECIPE SOURCE

SPINACH AND WHITE BEAN SOUP

 

INGREDIENTS

1 tablespoon olive oil

3 cloves garlic, minced

1 onion, diced

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

4 cups vegetable stock

2 bay leaves

1 cup uncooked orzo pasta

2 cups baby spinach

1 (15-ounce) can cannellini beans, drained and rinsed

Juice of 1 lemon

2 tablespoons chopped fresh parsley leaves

Kosher salt and freshly ground black pepper, to taste

 

INSTRUCTIONS

Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme and basil until fragrant, about 1 minute.

Whisk in vegetable stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo; reduce heat and simmer until orzo is tender, about 10-12 minutes.

Stir in spinach and cannellini beans until the spinach has wilted, about 2 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste.

Serve immediately.

 

VIEW RECIPE SOURCE

DADDY PETE'S
SPREADER SERVICE

Book your bulk load of Daddy Pete's to be spread on your lawn or gardening project!

STAY CONNECTED

Connect with us on social media. #DaddyPetes

Cart (0)