Preparing in January for Spring Planting

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.


January has arrived and there are things to do to begin preparations for spring planting. This is a great month for starting seeds indoors on broccoli, brussel sprouts, cabbage, and cauliflower so they will be ready for early February transplants. Daddy Pete’s Potting Mix and Pete Lite Mix are the best mixes for taking care of these seeds.  During this month, you can also freshen your raised beds with Daddy Pete’s Raised Bed Mix, and amend your existing soils with Daddy Pete’s Composted Cow Manure. Don’t forget to buy your seeds this month for early spring planting and clean and service your garden tools. At the end of January, you can plant beets, carrots, lettuce, onions, and radishes in your amended soil, and add ¼” of Daddy Pete’s Composted Cow Manure on top of these items after planting.

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JANUARY VEGETABLES

  • Beets
  • Carrots
  • Lettuce
  • Onions
  • Radishes
ROASTED CARROTS AND BEETS WITH THYME   INGREDIENTS Beets, peeled and cut into 1/2 inch cubes Carrots, peeled and cut into 1/2 inch slices (on the diagonal) Olive oil, to coat Kosher salt Fresh thyme (to taste), chopped   INSTRUCTIONS Preheat the oven to 400 degrees. Place the beets and carrots on a single layer on two separate sheet trays. Drizzle with enough olive oil to coat all of the vegetables. Sprinkle generously with salt and a sprinkle of fresh thyme. Place in the oven. Check the vegetables for doneness often. The exact amount of time will vary depending on your oven and the size of your cuts, but the carrots will cook faster than the beets. My carrots took around 30 minutes and the beets took around 60. They will be lightly caramelized and tender when finished. Eat hot out of the oven or at room temperature.   VIEW RECIPE SOURCE

ROASTED CARROTS AND BEETS WITH THYME

 

INGREDIENTS

Beets, peeled and cut into 1/2 inch cubes

Carrots, peeled and cut into 1/2 inch slices (on the diagonal)

Olive oil, to coat

Kosher salt

Fresh thyme (to taste), chopped

 

INSTRUCTIONS

Preheat the oven to 400 degrees.

Place the beets and carrots on a single layer on two separate sheet trays. Drizzle with enough olive oil to coat all of the vegetables. Sprinkle generously with salt and a sprinkle of fresh thyme. Place in the oven.

Check the vegetables for doneness often. The exact amount of time will vary depending on your oven and the size of your cuts, but the carrots will cook faster than the beets. My carrots took around 30 minutes and the beets took around 60. They will be lightly caramelized and tender when finished.

Eat hot out of the oven or at room temperature.

 

VIEW RECIPE SOURCE

CALIFORNIA TURKEY AND BACON LETTUCE WRAPS WITH BASIL-MAYO   INGREDIENTS 1 head iceberg lettuce 4 slices gluten-free deli turkey (I like Applegate Farms) 4 slices gluten-free bacon, cooked (I like Applegate Farms) 1 avocado, thinly sliced 1 roma tomato, thinly sliced For the Basil-Mayo: 1/2 cup gluten-free mayonnaise (I like Hellmann's Olive Oil Mayo) 6 large basil leaves, torn 1 teaspoon lemon juice 1 garlic clove, chopped salt pepper   INSTRUCTIONS For the Basil-Mayo: combine ingredients in a small food processor then process until smooth. Alternatively, mince basil and garlic then whisk all ingredients together. Can be done a couple days a head of time. Lay out two large lettuce leaves then layer on 1 slice of turkey and slather with Basil-Mayo. Layer on a second slice of turkey followed by the bacon, and a few slices of both avocado and tomato. Season lightly with salt and pepper then fold the bottom up, the sides in, and roll like a burrito. Slice in half then serve cold.   VIEW RECIPE SOURCE

CALIFORNIA TURKEY AND BACON LETTUCE WRAPS WITH BASIL-MAYO

 

INGREDIENTS

1 head iceberg lettuce

4 slices gluten-free deli turkey (I like Applegate Farms)

4 slices gluten-free bacon, cooked (I like Applegate Farms)

1 avocado, thinly sliced

1 roma tomato, thinly sliced

For the Basil-Mayo:

1/2 cup gluten-free mayonnaise (I like Hellmann's Olive Oil Mayo)

6 large basil leaves, torn

1 teaspoon lemon juice

1 garlic clove, chopped

salt

pepper

 

INSTRUCTIONS

For the Basil-Mayo: combine ingredients in a small food processor then process until smooth. Alternatively, mince basil and garlic then whisk all ingredients together. Can be done a couple days a head of time.

Lay out two large lettuce leaves then layer on 1 slice of turkey and slather with Basil-Mayo. Layer on a second slice of turkey followed by the bacon, and a few slices of both avocado and tomato. Season lightly with salt and pepper then fold the bottom up, the sides in, and roll like a burrito. Slice in half then serve cold.

 

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RAW RADISH AND CORN SALAD   INGREDIENTS Kernels cut from 4 large ears of fresh sweet corn (about 4 cups) 1 cup radishes, sliced thin 1/4 cup fresh cilantro, chopped Juice of 1-2 limes (3-4 tbsp) 1 1/2 tsp smoked paprika 1/2 tsp cumin salt/pepper to taste   INSTRUCTIONS Combine all ingredients in a large bowl and toss to mix well. Taste and adjust seasonings as needed. Serve and enjoy!   VIEW RECIPE SOURCE

RAW RADISH AND CORN SALAD

 

INGREDIENTS

Kernels cut from 4 large ears of fresh sweet corn (about 4 cups)

1 cup radishes, sliced thin

1/4 cup fresh cilantro, chopped

Juice of 1-2 limes (3-4 tbsp)

1 1/2 tsp smoked paprika

1/2 tsp cumin

salt/pepper to taste

 

INSTRUCTIONS

Combine all ingredients in a large bowl and toss to mix well. Taste and adjust seasonings as needed.

Serve and enjoy!

 

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HEALTHY MASHED CARROTS   INGREDIENTS 2 pounds carrots (about 12 large carrots), scrubbed 4 tablespoons butter, or more to taste (substitute Earth Balance for vegan) ½ cup chicken stock (substitute vegetable stock for vegan) salt and pepper to taste 2 teaspoons garlic powder (optional)   INSTRUCTIONS Bring a large pot of water to a boil. Chop the carrots into even sizes, about 1" pieces. Boil in the water for about 15-20 minutes, or until a knife can easily be inserted and removed from the carrots. Drain the water, and add the carrots back to the pot. Add in the butter, chicken stock, salt, pepper and garlic powder. Mash the carrots using a hand masher until evenly mixed. To get the carrots extra smooth, puree the carrots using an immersion blender or food processor. Taste to see if they need more butter or salt. Serve warm.   VIEW RECIPE SOURCE

HEALTHY MASHED CARROTS

 

INGREDIENTS

2 pounds carrots (about 12 large carrots), scrubbed

4 tablespoons butter, or more to taste (substitute Earth Balance for vegan)

½ cup chicken stock (substitute vegetable stock for vegan)

salt and pepper to taste

2 teaspoons garlic powder (optional)

 

INSTRUCTIONS

Bring a large pot of water to a boil.

Chop the carrots into even sizes, about 1" pieces. Boil in the water for about 15-20 minutes, or until a knife can easily be inserted and removed from the carrots. Drain the water, and add the carrots back to the pot. Add in the butter, chicken stock, salt, pepper and garlic powder. Mash the carrots using a hand masher until evenly mixed. To get the carrots extra smooth, puree the carrots using an immersion blender or food processor. Taste to see if they need more butter or salt. Serve warm.

 

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ROASTED PARMESAN CREAMED ONIONS   INGREDIENTS 4 medium to large yellow onions Olive oil Salt & pepper 1 cup heavy cream ¼ cup of white wine Parmesan cheese   INSTRUCTIONS Peel and slice the onions into ¼ inch thick slices. Carefully place them on a parchment lined baking sheet, keeping the rings intact. Drizzle with olive oil and season with salt and pepper. Roast at 375 for about 15 minutes. While the onions are roasting, place the heavy cream and wine in a small saucepan and simmer until it starts to bubble around the edges. Remove from heat and set aside. After the onions are out of the oven, carefully transfer them to a shallow baking dish, again, keeping the rings intact. (I skip this step and keep them on the baking sheet). Slowly pour the cream sauce over all the onions. You can add more black pepper at this point if you’d like. Raise the oven temp to 450. Sprinkle each onion with grated or shaved Parmesan cheese. Cover baking dish with foil and return to the oven for another 20 – 25 minutes. Remove foil and let the onions get nice and brown and caramelized for about 5 more minutes.   VIEW RECIPE SOURCE

ROASTED PARMESAN CREAMED ONIONS

 

INGREDIENTS

4 medium to large yellow onions
Olive oil
Salt & pepper
1 cup heavy cream
¼ cup of white wine
Parmesan cheese

 

INSTRUCTIONS

Peel and slice the onions into ¼ inch thick slices. Carefully place them on a parchment lined baking sheet, keeping the rings intact. Drizzle with olive oil and season with salt and pepper. Roast at 375 for about 15 minutes.

While the onions are roasting, place the heavy cream and wine in a small saucepan and simmer until it starts to bubble around the edges. Remove from heat and set aside.

After the onions are out of the oven, carefully transfer them to a shallow baking dish, again, keeping the rings intact. (I skip this step and keep them on the baking sheet). Slowly pour the cream sauce over all the onions. You can add more black pepper at this point if you’d like. Raise the oven temp to 450. Sprinkle each onion with grated or shaved Parmesan cheese.

Cover baking dish with foil and return to the oven for another 20 – 25 minutes. Remove foil and let the onions get nice and brown and caramelized for about 5 more minutes.

 

VIEW RECIPE SOURCE