Vegetables to Plant or Replant in July

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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!

 

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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.

 

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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.

 

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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.

 

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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.

 

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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.

 

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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.

 

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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.

 

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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.

 

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