Last- Minute Fall Vegetable Planting for September

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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