Growing your July Vegetables with Pete's Cow Manure, Pete's Kickin' Chickin, Pete's Lawn & Garden Soil, or Pete's Mushroom Compost

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.


July is still a great time to start a new garden or to replant vegetables in your existing garden or raised beds.  For 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 July items, we recommend using our Pete’s Cow Manure, Pete’s Kickin’ Chickin, Pete’s Lawn & Garden, or Pete’s Mushroom Compost mixed in with your existing soil.

JULY VEGETABLE LIST

  • Bell Peppers
  • Corn
  • Green Beans
  • Hot Peppers
  • Okra
  • Pumpkin
  • Squash
  • Sweet Potatoes
  • Tomatoes
STUFFED GREEN PEPPERS WITH BROWN RICE, ITALIAN SAUSAGE, AND PARMESAN INGREDIENTS 1 C long-grain brown rice (I used Uncle Ben's Brown Rice, but any long-grain rice will work.) 4 large green bell peppers, bottom trimmed, cap end cut off and diced, and seeds removed 1 large onion, diced 2 tsp. + 1 tsp. olive oil 2 links (about 8 ounces) turkey Sweet Italian Sausage (or other sausage of your choice. Use diced mushrooms instead of sausage for vegetarian version.) 1/2 tsp. ground fennel 1/2 tsp. dried Greek or Turkish oregano 1/2 cup grated Parmesan cheese salt and fresh ground black pepper to taste 1/4 cup grated mozzarella cheese INSTRUCTIONS Cook rice according to package directions, or using a rice cooker. (Rice can be cooked ahead and used in this recipe later.) Preheat oven to 375F/190C. Trim bottom of bell peppers so they have a flat surface to stand on. Cut off a fairly generous amount of the stem end of peppers, then remove seeds. Place hollowed-out peppers in a baking dish that you've sprayed with non-stick spray or olive oil. (A dish that's close in size to the peppers will work best.) Remove stem part from the pepper caps and trim off any white membrane, then dice pepper caps and the onion into fairly small dice. Heat 2 tsp. olive oil in a large skillet, then saute diced pepper and onion for 3-4 minutes, until they are starting to soften but aren't browned. Remove pepper-onion mixture to a bowl, add 1 tsp. more olive oil, then squeeze sausage out of the casing and cook until it's lightly browned, breaking apart with the back of the turner. Put the onion-pepper mixture back into the pan with the sausage, add the dried spices, and saute 2-3 minutes to blend the flavors. Then add cooked rice and Parmesan cheese, season the mixture with salt and fresh ground black pepper to taste, and cook just long enough to warm, about 1-2 minutes. Stuff the filling mixture into the hollowed-out peppers, using a spoon to press the mixture down so it's tightly packed into the pepper shell. (A few years ago I stopped pre-cooking the peppers before stuffing, and now I prefer peppers that are stuffed raw.) If you have any extra filling, you can put it in a small ramekin and bake along with the peppers. Bake peppers for 30 minutes, then remove from oven and put a generous pinch of grated mozzarella on top of each pepper. Put peppers back into the oven and bake about 10-15 minutes more, until cheese is melted and lightly browned. Serve hot. You can freeze leftover peppers for a month or two, although the frozen peppers will be a little softer in texture (but still very tasty.) I cut them in half top-to-bottom before freezing and freeze two halves in a small baking dish with a snap-on lid. VIEW RECIPE SOURCE

STUFFED GREEN PEPPERS WITH BROWN RICE, ITALIAN SAUSAGE, AND PARMESAN

INGREDIENTS

1 C long-grain brown rice (I used Uncle Ben's Brown Rice, but any long-grain rice will work.)
4 large green bell peppers, bottom trimmed, cap end cut off and diced, and seeds removed
1 large onion, diced
2 tsp. + 1 tsp. olive oil
2 links (about 8 ounces) turkey Sweet Italian Sausage (or other sausage of your choice. Use diced mushrooms instead of sausage for vegetarian version.)
1/2 tsp. ground fennel
1/2 tsp. dried Greek or Turkish oregano
1/2 cup grated Parmesan cheese
salt and fresh ground black pepper to taste
1/4 cup grated mozzarella cheese

INSTRUCTIONS

Cook rice according to package directions, or using a rice cooker. (Rice can be cooked ahead and used in this recipe later.)
Preheat oven to 375F/190C. Trim bottom of bell peppers so they have a flat surface to stand on. Cut off a fairly generous amount of the stem end of peppers, then remove seeds. Place hollowed-out peppers in a baking dish that you've sprayed with non-stick spray or olive oil. (A dish that's close in size to the peppers will work best.)
Remove stem part from the pepper caps and trim off any white membrane, then dice pepper caps and the onion into fairly small dice. Heat 2 tsp. olive oil in a large skillet, then saute diced pepper and onion for 3-4 minutes, until they are starting to soften but aren't browned. Remove pepper-onion mixture to a bowl, add 1 tsp. more olive oil, then squeeze sausage out of the casing and cook until it's lightly browned, breaking apart with the back of the turner.
Put the onion-pepper mixture back into the pan with the sausage, add the dried spices, and saute 2-3 minutes to blend the flavors. Then add cooked rice and Parmesan cheese, season the mixture with salt and fresh ground black pepper to taste, and cook just long enough to warm, about 1-2 minutes.
Stuff the filling mixture into the hollowed-out peppers, using a spoon to press the mixture down so it's tightly packed into the pepper shell. (A few years ago I stopped pre-cooking the peppers before stuffing, and now I prefer peppers that are stuffed raw.) If you have any extra filling, you can put it in a small ramekin and bake along with the peppers. Bake peppers for 30 minutes, then remove from oven and put a generous pinch of grated mozzarella on top of each pepper. Put peppers back into the oven and bake about 10-15 minutes more, until cheese is melted and lightly browned. Serve hot.
You can freeze leftover peppers for a month or two, although the frozen peppers will be a little softer in texture (but still very tasty.) I cut them in half top-to-bottom before freezing and freeze two halves in a small baking dish with a snap-on lid.

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SOUTHERN STYLE GREEN BEANS INGREDIENTS 4 slices bacon, diced 2 pounds green beans, ends snapped off and longer beans snapped in half 2 cups chicken broth 2 cups water 1 teaspoon seasoned salt ½ teaspoon black pepper ½ teaspoon garlic powder ¼ teaspoon red pepper flakes 1 tablespoon butter, optional INSTRUCTIONS Brown and crisp bacon in a large pot. Remove bacon from pot and reserve. Add green beans to pot along with all remaining ingredients, except butter. Bring to a boil and then turn heat to medium-low. Cover and simmer for 1-2 hours, stirring occasionally. Drain beans and add butter if using. Check beans for seasoning and add extra salt and pepper to taste. I like lots of black pepper. Sprinkle with bacon and toss to distribute the bacon and butter. VIEW RECIPE SOURCE

SOUTHERN STYLE GREEN BEANS

INGREDIENTS

4 slices bacon, diced

2 pounds green beans, ends snapped off and longer beans snapped in half

2 cups chicken broth

2 cups water

1 teaspoon seasoned salt

½ teaspoon black pepper

½ teaspoon garlic powder

¼ teaspoon red pepper flakes

1 tablespoon butter, optional

INSTRUCTIONS

Brown and crisp bacon in a large pot. Remove bacon from pot and reserve.

Add green beans to pot along with all remaining ingredients, except butter.

Bring to a boil and then turn heat to medium-low. Cover and simmer for 1-2 hours, stirring occasionally.

Drain beans and add butter if using. Check beans for seasoning and add extra salt and pepper to taste. I like lots of black pepper. Sprinkle with bacon and toss to distribute the bacon and butter.

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PICKLED OKRA INGREDIENTS 4c water 2c vinegar 3T salt ¼tsp mustard seed per jar 1clove garlic per jar ½tsp alum per jar okra INSTRUCTIONS Place alum, mustard seed and garlic clove in each cleaned jar. Stuff with okra. Bring water, vinegar and salt to boil. Pour over okra to neck of jars. Cover with lids and rings. Boil in water bath for 10 minutes. VIEW RECIPE SOURCE

PICKLED OKRA

INGREDIENTS

4c water

2c vinegar

3T salt

¼tsp mustard seed per jar

1clove garlic per jar

½tsp alum per jar

okra

INSTRUCTIONS

Place alum, mustard seed and garlic clove in each cleaned jar. Stuff with okra. Bring water, vinegar and salt to boil. Pour over okra to neck of jars. Cover with lids and rings. Boil in water bath for 10 minutes.

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SQUASH CASSEROLE RECIPE INGREDIENTS 2 tablespoons butter 4 cups sliced yellow squash 1 medium onion, chopped 2 eggs 1 cup grated cheddar cheese 1 cup milk 2 tablespoons butter ¼ teaspoon cayenne pepper (optional) ½ teaspoon salt ½ teaspoon ground black pepper 1 sleeve Ritz crackers INSTRUCTIONS Preheat oven to 350º F. Melt 2 tablespoons butter in medium skillet or saute pan over medium-low heat. Add squash and onions and cook until tender. To a large bowl, add eggs and lightly whisk. Add cheese and milk and whisk into egg until well-combined. Add cooked squash and onions to egg mixture and stir well to combined. Melt remaining 2 tablespoons butter in skillet used to cook squash and onions. Add to squash casserole mixture. Add cayenne pepper, if using, along with salt and pepper. Stir well to combine. Spray a 9x13 casserole dish with cooking spray and pour squash casserole mixture into the baking dish. Top evenly with crushed Ritz crackers. Place in preheated oven and bake 45 minutes, or until top has lightly browned and casserole does not "jiggle" when the dish is moved. Allow to sit for about 3 minutes before serving. VIEW RECIPE SOURCE

SQUASH CASSEROLE RECIPE

INGREDIENTS

2 tablespoons butter

4 cups sliced yellow squash

1 medium onion, chopped

2 eggs

1 cup grated cheddar cheese

1 cup milk

2 tablespoons butter

¼ teaspoon cayenne pepper (optional)

½ teaspoon salt

½ teaspoon ground black pepper

1 sleeve Ritz crackers

INSTRUCTIONS

Preheat oven to 350º F.

Melt 2 tablespoons butter in medium skillet or saute pan over medium-low heat. Add squash and onions and cook until tender.

To a large bowl, add eggs and lightly whisk. Add cheese and milk and whisk into egg until well-combined. Add cooked squash and onions to egg mixture and stir well to combined. Melt remaining 2 tablespoons butter in skillet used to cook squash and onions. Add to squash casserole mixture. Add cayenne pepper, if using, along with salt and pepper. Stir well to combine.

Spray a 9x13 casserole dish with cooking spray and pour squash casserole mixture into the baking dish. Top evenly with crushed Ritz crackers. Place in preheated oven and bake 45 minutes, or until top has lightly browned and casserole does not "jiggle" when the dish is moved.

Allow to sit for about 3 minutes before serving.

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TOMATO CUCUMBER AVOCADO SALAD INGREDIENTS 1 large avocado, peeled, seeded, chopped 1 tsp lemon juice 2 cups cherry tomatoes, halved 2 cups yellow cherry tomatoes, halved 1-2 english cucumbers, peeled and chopped 1/4 cup chopped red onion 4 oz feta cheese crumbles 1 Tbsp red wine vinegar 2 Tbsp olive oil salt and pepper, to taste 1/4 cup fresh chopped parsley INSTRUCTIONS Drizzle lemon juice over chopped avocado. Place avocado, tomatoes, cucumbers, onion and feta cheese in a large bowl. Whisk together red wine vinegar, olive oil and salt and pepper. Pour over salad. Top with fresh parsley. Toss gently to combine.  VIEW RECIPE SOURCE

TOMATO CUCUMBER AVOCADO SALAD

INGREDIENTS

1 large avocado, peeled, seeded, chopped

1 tsp lemon juice

2 cups cherry tomatoes, halved

2 cups yellow cherry tomatoes, halved

1-2 english cucumbers, peeled and chopped

1/4 cup chopped red onion

4 oz feta cheese crumbles

1 Tbsp red wine vinegar

2 Tbsp olive oil

salt and pepper, to taste

1/4 cup fresh chopped parsley

INSTRUCTIONS

Drizzle lemon juice over chopped avocado. Place avocado, tomatoes, cucumbers, onion and feta cheese in a large bowl. Whisk together red wine vinegar, olive oil and salt and pepper. Pour over salad. Top with fresh parsley. Toss gently to combine. 

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GRILLED MEXICAN STREET CORN INGREDIENTS 4 ears corn ½ cup mayonnaise 1½ cups sour cream ¼ cup freshly chopped cilantro 1 cup freshly grated Parmesan 1 lime, juiced Red chili powder, to taste 2 limes cut into wedges, for garnish INSTRUCTIONS Remove the husks of the corn leaving the core attached. Grill the corn turning once on a hot grill or cast iron pan until it starts to get slightly charred. In a small bowl mix the mayonnaise, sour cream and cilantro. Remove the corn from the grill and slather with the mayonnaise mix. Squeeze the lime juice over the corn and heavily season with parmesan. Sprinkle with chili powder. VIEW RECIPE SOURCE

GRILLED MEXICAN STREET CORN

INGREDIENTS

4 ears corn

½ cup mayonnaise

1½ cups sour cream

¼ cup freshly chopped cilantro

1 cup freshly grated Parmesan

1 lime, juiced

Red chili powder, to taste

2 limes cut into wedges, for garnish

INSTRUCTIONS

Remove the husks of the corn leaving the core attached. Grill the corn turning once on a hot grill or cast iron pan until it starts to get slightly charred.

In a small bowl mix the mayonnaise, sour cream and cilantro. Remove the corn from the grill and slather with the mayonnaise mix. Squeeze the lime juice over the corn and heavily season with parmesan. Sprinkle with chili powder.

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HOT PEPPER RELISH RECIPE INGREDIENTS 3 cups chopped hot chili peppers – You can use a mix of peppers if you’d like, anywhere from mild bells to superhots like Morugas or Scorpions, though I like to keep the thickness of the peppers about the same so the overall consistency is even. Lean toward hotter peppers. For this, I used some sweet Italian peppers but included a couple ghost peppers. 3/4 cup white wine vinegar 1/2 cup sugar 2 cloves garlic, chopped 1/2 small onion, chopped 2 teaspoons yellow mustard seed Salt to taste INSTRUCTIONS Add all ingredients to a large pan and heat to medium heat. Stir until the sugar dissolves. Bring to a light boil. Reduce heat to low and simmer about 25-30 minutes, or until liquid is reduced and absorbed into the mixture. Add to a jar and allow to cool. Serve! VIEW RECIPE SOURCE

HOT PEPPER RELISH RECIPE

INGREDIENTS

3 cups chopped hot chili peppers – You can use a mix of peppers if you’d like, anywhere from mild bells to superhots like Morugas or Scorpions, though I like to keep the thickness of the peppers about the same so the overall consistency is even. Lean toward hotter peppers. For this, I used some sweet Italian peppers but included a couple ghost peppers.

3/4 cup white wine vinegar

1/2 cup sugar

2 cloves garlic, chopped

1/2 small onion, chopped

2 teaspoons yellow mustard seed

Salt to taste

INSTRUCTIONS

Add all ingredients to a large pan and heat to medium heat. Stir until the sugar dissolves. Bring to a light boil.

Reduce heat to low and simmer about 25-30 minutes, or until liquid is reduced and absorbed into the mixture.

Add to a jar and allow to cool.

Serve!

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BAKED PARMESAN PUMPKIN FRIES INGREDIENTS 1 small pie pumpkin 2 teaspoons cornstarch 2 teaspoons olive oil 1 teaspoon paprika 1 teaspoon garlic powder 3 tablespoons grated Parmesan cheese ¼ cup minced fresh parsley ½ teaspoon coarse sea salt INSTRUCTIONS Using a sharp knife, slice the pumpkin in half. Scoop out the seeds and pulp (reserve the seeds for roasting). Slice the two ends off of each half of pumpkin. Then slice each half in half again. Using a sharp vegetable peeler, peel the pumpkin pieces. Then slice the peeled pieces into ¼" fries. Place the pumpkin fries in a large bowl and cover with cold water. Let the fries soak for at least 30 minutes, but preferably overnight. When fries are finished soaking, preheat the oven to 425°. Line two or more baking sheets with parchment paper. Set aside. Drain the fries, and then pat dry with paper towels. Fill a large zip-top bag with the dried fries, and then top with cornstarch. Close the bag and shake to cover the fries. Place the fries in a large bowl, drizzle with the olive oil and then toss to coat with your hands. Sprinkle on the paprika and garlic powder and toss again until well-coated. Spread fries in a single layer on the prepared baking sheets. Bake in preheated oven for 10-15 minutes, flipping once halfway through, until the fries are crisp and golden brown. While the fries are baking, toss together the cheese, parsley, and sea salt. As soon as the fries come out of the oven, sprinkle on the Parmesan mixture. VIEW RECIPE SOURCE

BAKED PARMESAN PUMPKIN FRIES

INGREDIENTS

1 small pie pumpkin

2 teaspoons cornstarch

2 teaspoons olive oil

1 teaspoon paprika

1 teaspoon garlic powder

3 tablespoons grated Parmesan cheese

¼ cup minced fresh parsley

½ teaspoon coarse sea salt

INSTRUCTIONS

Using a sharp knife, slice the pumpkin in half. Scoop out the seeds and pulp (reserve the seeds for roasting).

Slice the two ends off of each half of pumpkin. Then slice each half in half again. Using a sharp vegetable peeler, peel the pumpkin pieces. Then slice the peeled pieces into ¼" fries.

Place the pumpkin fries in a large bowl and cover with cold water. Let the fries soak for at least 30 minutes, but preferably overnight.

When fries are finished soaking, preheat the oven to 425°. Line two or more baking sheets with parchment paper. Set aside.

Drain the fries, and then pat dry with paper towels.

Fill a large zip-top bag with the dried fries, and then top with cornstarch. Close the bag and shake to cover the fries.

Place the fries in a large bowl, drizzle with the olive oil and then toss to coat with your hands. Sprinkle on the paprika and garlic powder and toss again until well-coated. Spread fries in a single layer on the prepared baking sheets.

Bake in preheated oven for 10-15 minutes, flipping once halfway through, until the fries are crisp and golden brown.

While the fries are baking, toss together the cheese, parsley, and sea salt. As soon as the fries come out of the oven, sprinkle on the Parmesan mixture.

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BAKED CINNAMON SUGAR SWEET POTATO TOTS INGREDIENTS 1 lb. of sweet potatoes (approx. 2 large), peeled and cubed 2 tbsp. coconut flour 1/2 tsp. cinnamon 1/4 cup almond meal 1/2 - 1 Tbsp. coconut sugar 1/2 tsp. ground cinnamon 1/4 tsp. salt INSTRUCTIONS Bring a medium-sized pot of water to a boil. Add cubed sweet potatoes and boil for 15 minutes, until soft. Drain well and shake off any excess water. Use a fork or potato masher to mash the sweet potatoes until no chunks remain. Add coconut flour and cinnamon, mixing well to ensure it is fully incorporated. Set aside.* In a small bowl, prepare coating by combining almond meal, coconut sugar, cinnamon, and salt. Set aside. Preheat oven to 400F and line a baking sheet with parchment paper. Use a tablespoon to scoop out sweet potato mash and roll it between your hands to create a small cylindrical shape.** Transfer to the bowl that contains the coating, and roll it around to ensure that it's evenly coated, pressing gently. Transfer to baking sheet and repeat with remaining mash. Bake for 30-40 minutes, rotating at the halfway mark, until coating begins to turn golden brown and desired level of crispness is reached. VIEW RECIPE SOURCE

BAKED CINNAMON SUGAR SWEET POTATO TOTS

INGREDIENTS

1 lb. of sweet potatoes (approx. 2 large), peeled and cubed

2 tbsp. coconut flour

1/2 tsp. cinnamon

1/4 cup almond meal

1/2 - 1 Tbsp. coconut sugar

1/2 tsp. ground cinnamon

1/4 tsp. salt

INSTRUCTIONS

Bring a medium-sized pot of water to a boil. Add cubed sweet potatoes and boil for 15 minutes, until soft. Drain well and shake off any excess water.

Use a fork or potato masher to mash the sweet potatoes until no chunks remain. Add coconut flour and cinnamon, mixing well to ensure it is fully incorporated. Set aside.*

In a small bowl, prepare coating by combining almond meal, coconut sugar, cinnamon, and salt. Set aside.

Preheat oven to 400F and line a baking sheet with parchment paper.

Use a tablespoon to scoop out sweet potato mash and roll it between your hands to create a small cylindrical shape.** Transfer to the bowl that contains the coating, and roll it around to ensure that it's evenly coated, pressing gently. Transfer to baking sheet and repeat with remaining mash.

Bake for 30-40 minutes, rotating at the halfway mark, until coating begins to turn golden brown and desired level of crispness is reached.

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HOMEMADE KETCHUP INGREDIENTS 3 lbs fresh ripe tomatoes, chopped ¼ cup apple cider vinegar ½ tsp salt 1 tsp kelp powder --This ingredient may be skipped. I just like to sneak in healthy ingredients. 2½ TB honey 1 tsp brown mustard ½ tsp Worcestershire sauce ¼ tsp ground pepper ¼ large onion, diced (about ⅓ cup diced) 1 garlic clove--This may also be skipped if you don't like the taste of garlic. INSTRUCTIONS Add all the ingredients to a medium-size pot. Over medium-high heat, bring the ketchup to a boil. Once boiling, reduce the ketchup to a simmer and cook over low heat for 30-60 minutes. Remove the ketchup from the heat and mash the ingredients together with a potato masher (or the back of a fork). Allow the ketchup to cool. Once cool, blend the ketchup with an immersion or table-top blender to your desired consistency. Store in fridge in an air-tight container for up to 14 days, or freeze for later. VIEW RECIPE SOURCE

HOMEMADE KETCHUP

INGREDIENTS

3 lbs fresh ripe tomatoes, chopped

¼ cup apple cider vinegar

½ tsp salt

1 tsp kelp powder --This ingredient may be skipped. I just like to sneak in healthy ingredients.

2½ TB honey

1 tsp brown mustard

½ tsp Worcestershire sauce

¼ tsp ground pepper

¼ large onion, diced (about ⅓ cup diced)

1 garlic clove--This may also be skipped if you don't like the taste of garlic.

INSTRUCTIONS

Add all the ingredients to a medium-size pot.

Over medium-high heat, bring the ketchup to a boil. Once boiling, reduce the ketchup to a simmer and cook over low heat for 30-60 minutes.

Remove the ketchup from the heat and mash the ingredients together with a potato masher (or the back of a fork). Allow the ketchup to cool. Once cool, blend the ketchup with an immersion or table-top blender to your desired consistency.

Store in fridge in an air-tight container for up to 14 days, or freeze for later.

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