Growing Your June Fruits & Vegetables with Pete's Cow Manure, Pete's Kickin' Chickin, and Pete's Lawn & Garden Soil

Welcome to Daddy Pete’s Plant Pleaser, where our mission is to help you grow… We have created this portion of our website to help provide you with more insight into our products, which can help you grow healthy fruits and vegetables that will go from your garden to your kitchen. Once you grow your own healthy fruits and vegetables and bring them into your kitchen, we have provided some recipe options for bringing these home-grown items to your dinner table.

The Daddy Pete process begins with composting the manure from the cows on our dairy. We then take that composted manure and use it to make the mixes that will help grow your plants and your lawn. For the purpose of helping you grow your own garden, we will provide a list of fruits and vegetables that should be planted each month; the Daddy Pete’s product that should be used in planting them; and recipe options for preparing them.

So come on…jump into our website and indulge in our knowledge. Come discover gardening through the eyes of Daddy Pete’s. Our goal is to become more and more creative so that our creativity equals your increase.


June is not too late to start a new garden or to continue making changes to your existing garden or raised beds.  It is still a good time 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.  The month of June is the ideal time to plant black eyed peas, pumpkins, and sweet potatoes.  To plant these June items, we recommend using our Pete’s Cow Manure, Pete’s Kickin’ Chickin, or Pete’s Lawn & Garden mixed in with your existing soil.

JUNE VEGETABLE LIST

  • Black Eyed Peas
  • Sweet Potatoes
  • Pumpkins
BLACK-EYED PEA SALAD   INGREDIENTS 14 oz. cooked black-eyed peas 1 (15 oz.) can white hominy, drained (alternatively corn can be used) 1 green or red bell pepper, finely chopped 2 medium tomatoes, chopped and seeded 1 cup white or yellow onion, finely chopped 2 cloves garlic, minced ½ cup fresh cilantro, chopped 1­2 fresh jalapenos, seeded or not (I used 1 seeded jalapeno) 1 cup favorite salsa 1 teaspoon salt, plus more to taste as needed   INSTRUCTIONS 1.Drain, chop, mince, seed and then combine everything in a large bowl. Serve with your favorite crackers or chips. 2. Cover and refrigerate overnight or several hours before serving. (I have to admit, though, this stuff is pretty great right after all ingredients are combined.) 3. Also, great as a salad, potato, taco, or egg topping!    VIEW RECIPE SOURCE ----------------------------------------------------------------------------------------------------------- SMOKE SAUSAGE AND BLACK-EYED PEAS   INGREDIENTS 1 pound smoked sausage 1 cup chopped yellow onion (1 medium) 1/2 teaspoon salt 1/4 teaspoon cayenne 4 cloves of garlic 5 sprigs of fresh thyme 4 bay leaves 3 teaspoons finely chopped parsley 8 cups chicken stock 1 pound black-eyed peas 1 tablespoon minced garlic 6 cornbread muffins 1 tablespoon chopped green onions   INSTRUCTIONS In a large pot, over medium heat, render the sausage for 5 minutes. Stir in the onions, salt, cayenne, garlic, bay leaves, thyme and parsley. Saute for 5 minutes, or until the onions are wilted. Stir in the chicken stock, peas and garlic. Bring the liquid up to a simmer and cook for 1 1/2 hours, or until the peas are tender. Spoon the peas and sausage in the center of a shallow bowl. Garnish with green onions. Serve with cornbread muffins. VIEW RECIPE SOURCE

BLACK-EYED PEA SALAD

 

INGREDIENTS

14 oz. cooked black-eyed peas

1 (15 oz.) can white hominy, drained (alternatively corn can be used)

1 green or red bell pepper, finely chopped 2 medium tomatoes, chopped and seeded

1 cup white or yellow onion, finely chopped

2 cloves garlic, minced ½ cup fresh cilantro, chopped

1­2 fresh jalapenos, seeded or not (I used 1 seeded jalapeno)

1 cup favorite salsa 1 teaspoon salt, plus more to taste as needed

 

INSTRUCTIONS

1.Drain, chop, mince, seed and then combine everything in a large bowl. Serve with your favorite crackers or chips.

2. Cover and refrigerate overnight or several hours before serving. (I have to admit, though, this stuff is pretty great right after all ingredients are combined.)

3. Also, great as a salad, potato, taco, or egg topping! 

 

VIEW RECIPE SOURCE

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SMOKE SAUSAGE AND BLACK-EYED PEAS

 

INGREDIENTS
1 pound smoked sausage
1 cup chopped yellow onion (1 medium)
1/2 teaspoon salt
1/4 teaspoon cayenne
4 cloves of garlic
5 sprigs of fresh thyme
4 bay leaves
3 teaspoons finely chopped parsley
8 cups chicken stock
1 pound black-eyed peas
1 tablespoon minced garlic
6 cornbread muffins
1 tablespoon chopped green onions

 

INSTRUCTIONS

In a large pot, over medium heat, render the sausage for 5 minutes. Stir in the onions, salt, cayenne, garlic, bay leaves, thyme and parsley. Saute for 5 minutes, or until the onions are wilted. Stir in the chicken stock, peas and garlic. Bring the liquid up to a simmer and cook for 1 1/2 hours, or until the peas are tender. Spoon the peas and sausage in the center of a shallow bowl. Garnish with green onions. Serve with cornbread muffins.


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SPICY-HONEY GLAZED CHICKEN AND SWEET POTATO KEBABS   INGREDIENTS 1 large (3/4 lb.) sweet potato, peeled and cut into 1-inch pieces 1½ lbs. boneless, skinless, chicken thighs, cut into 2-inch pieces 1 medium sweet onion, cut into 1½-inch chunks and layers separated olive oil 7 (12-inch) bamboo skewers*   INSTRUCTIONS Place potato pieces into a small saucepan and add just enough water to cover the tops. Bring the water with potatoes to a boil over medium heat; cook for 5 minutes, partially covered, until potatoes are nearly cooked but still a bit firm. Remove from the heat; cool slightly. While the potatoes are cooling, prepare the spice mix + glaze by mixing together the garlic salt, chili powder, salt, pepper, cumin, paprika and crushed red pepper. In a separate bowl, combine the honey and cider vinegar. Set aside. Add chicken to a medium bowl; drizzle lightly with olive oil and toss with half of the spice rub. Do the same with cooled potato pieces and sweet onion chunks; drizzle with olive oil and toss with remaining spice rub. Thread the chicken, sweet potato, and onion onto the soaked skewers. Preheat the grill on medium/high; grill the chicken skewers for 8 minutes, turning frequently, or until chicken juices run clear while brushing the skewers with the prepared honey glaze. Remove from the grill and serve immediately.   VIEW RECIPE SOURCE ----------------------------------------------------------------------------------------------------------- SPICY BAKED SWEET POTATO WEDGES   INGREDIENTS 3-4 medium-large sweet potatoes, cut into wedges 3 tablespoons olive oil, or other cooking oil 1 teaspoon salt 1 teaspoon chili powder 1 teaspoon garlic powder dipping sauce ⅓ cup mayo 1-2 tablespoons sriracha sauce (use less or more depending on how spicy you want it)   INSTRUCTIONS Preheat oven to 375 degrees. Place potato wedges in a large bowl. Drizzle with oil, then toss to coat. Place potato wedges skin side down in a single layer on a large, greased baking sheet. In a small bowl stir together salt, chili powder, and garlic powder. Sprinkle mixture over potato wedges. Bake potato wedges for 15-25 minutes until fork tender. Stir together mayo and sriracha sauce for dipping.   VIEW RECIPE SOURCE

SPICY-HONEY GLAZED CHICKEN AND SWEET POTATO KEBABS

 

INGREDIENTS

1 large (3/4 lb.) sweet potato, peeled and cut into 1-inch pieces

1½ lbs. boneless, skinless, chicken thighs, cut into 2-inch pieces

1 medium sweet onion, cut into 1½-inch chunks and layers separated

olive oil

7 (12-inch) bamboo skewers*

 

INSTRUCTIONS

Place potato pieces into a small saucepan and add just enough water to cover the tops. Bring the water with potatoes to a boil over medium heat; cook for 5 minutes, partially covered, until potatoes are nearly cooked but still a bit firm. Remove from the heat; cool slightly.

While the potatoes are cooling, prepare the spice mix + glaze by mixing together the garlic salt, chili powder, salt, pepper, cumin, paprika and crushed red pepper. In a separate bowl, combine the honey and cider vinegar. Set aside.

Add chicken to a medium bowl; drizzle lightly with olive oil and toss with half of the spice rub. Do the same with cooled potato pieces and sweet onion chunks; drizzle with olive oil and toss with remaining spice rub.

Thread the chicken, sweet potato, and onion onto the soaked skewers.

Preheat the grill on medium/high; grill the chicken skewers for 8 minutes, turning frequently, or until chicken juices run clear while brushing the skewers with the prepared honey glaze.

Remove from the grill and serve immediately.

 

VIEW RECIPE SOURCE

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SPICY BAKED SWEET POTATO WEDGES

 

INGREDIENTS

3-4 medium-large sweet potatoes, cut into wedges

3 tablespoons olive oil, or other cooking oil

1 teaspoon salt

1 teaspoon chili powder

1 teaspoon garlic powder

dipping sauce

⅓ cup mayo

1-2 tablespoons sriracha sauce (use less or more depending on how spicy you want it)

 

INSTRUCTIONS

Preheat oven to 375 degrees. Place potato wedges in a large bowl. Drizzle with oil, then toss to coat. Place potato wedges skin side down in a single layer on a large, greased baking sheet.

In a small bowl stir together salt, chili powder, and garlic powder. Sprinkle mixture over potato wedges.

Bake potato wedges for 15-25 minutes until fork tender. Stir together mayo and sriracha sauce for dipping.

 

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HOW TO MAKE 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.   Notes I always do two pumpkins at a time because that is the size of the baking sheet I bake them on. Feel free to do more if you have the space. Be sure that your cookie sheet has raised edges because the pumpkins release a lot of moisture while baking. Depending on the size of your pumpkins and how many you bake, the amount of pumpkin puree you end up with will vary. In my case, I ended up with 5 1/4 cups. Homemade pumpkin puree will keep in the refrigerator for about a week and a half. Homemade pumpkin puree will keep in the freezer for 6-8 months so you can enjoy pumpkin desserts for months to come!   VIEW RECIPE SOURCE ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- PUMPKIN GINGER COOKIES   INGREDIENTS 2 cups white granulated sugar 1 cup shortening ½ cup pumpkin puree ½ molasses 2 eggs 4 cups flour 4 teaspoons baking soda 2 teaspoons cinnamon ½ teaspoon cloves 2 teaspoons ginger Topping: ½ cup white granulated sugar ½ teaspoon pumpkin spice   INSTRUCTIONS Preheat oven to 375 degrees Combine all the dry ingredients and set aside. In your mixer cream sugar and shortening together. Slowly add in the molasses, pumpkin and eggs, one at a time. Add dry ingredients ½ cup at a time until well incorporated. In a separate bowl add ½ cup of sugar and mix in the ½ teaspoon of pumpkin spice. Using a cookie dough scooper, make 12 balls of cookie dough and roll them in the sugar. Place on cookie sheet and bake 10-12 minutes. Remove from oven, let the cookies cool on the cookie sheet for 1-2 minutes then remove. Repeat with remaining dough.   VIEW RECIPE SOURCE

HOW TO MAKE 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.

 

Notes

I always do two pumpkins at a time because that is the size of the baking sheet I bake them on. Feel free to do more if you have the space.

Be sure that your cookie sheet has raised edges because the pumpkins release a lot of moisture while baking.

Depending on the size of your pumpkins and how many you bake, the amount of pumpkin puree you end up with will vary. In my case, I ended up with 5 1/4 cups.

Homemade pumpkin puree will keep in the refrigerator for about a week and a half.

Homemade pumpkin puree will keep in the freezer for 6-8 months so you can enjoy pumpkin desserts for months to come!

 

VIEW RECIPE SOURCE

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PUMPKIN GINGER COOKIES

 

INGREDIENTS

2 cups white granulated sugar

1 cup shortening

½ cup pumpkin puree

½ molasses

2 eggs

4 cups flour

4 teaspoons baking soda

2 teaspoons cinnamon

½ teaspoon cloves

2 teaspoons ginger

Topping:

½ cup white granulated sugar

½ teaspoon pumpkin spice

 

INSTRUCTIONS

Preheat oven to 375 degrees

Combine all the dry ingredients and set aside.

In your mixer cream sugar and shortening together. Slowly add in the molasses, pumpkin and eggs, one at a time.

Add dry ingredients ½ cup at a time until well incorporated.

In a separate bowl add ½ cup of sugar and mix in the ½ teaspoon of pumpkin spice.

Using a cookie dough scooper, make 12 balls of cookie dough and roll them in the sugar.

Place on cookie sheet and bake 10-12 minutes. Remove from oven, let the cookies cool on the cookie sheet for 1-2 minutes then remove. Repeat with remaining dough.

 

VIEW RECIPE SOURCE