Growing Your February Vegetables in Pete's Raised Bed Mix

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 vegetables that will go from your garden to your kitchen. Once you grow these healthy vegetables and bring them into your kitchen, we have provided some recipe options for bringing these vegetables 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 vegetables, we will provide a list of vegetables that should be planted each month; the Daddy Pete’s product that should be used in planting; and recipe options for preparing these vegetables.

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.


While it's hard to think about planting anything in the middle of winter here in North Carolina, there are several vegetables that you can get in the ground in February. We'd like to share with you a list of vegetables safe to plant this time of year using one of our top selling products, Pete's Raised Bed Mix.

FEBRUARY VEGETABLE LIST

  • Onions
  • Radishes
  • Spinach
  • Asparagus
  • Beets
  • Cabbage
  • Carrots
  • Cauliflower
  • Lettuce

FEATURED RECIPES

Grilled Asparagus & Creamy Lemon Quinoa

You can prepare the quinoa in advance and just grill the asparagus for a little over 5 minutes before serving.

 

INGREDIENTS

1 cup (190 g) white quinoa
2 bundles (800 g) asparagus
2 tbsp olive oil, for drizzling
1/2 cup (180 g) roasted, marinated red bell peppers, drained and cut into bite-size pieces (you can of course grill them yourself)
1 cup (200 g) feta cheese
1 handful fresh coriander/cilantro or flat-leaf parsley (reserve some leaves for garnishing)
salt

For the dressing
4 tbsp olive oil
2 tsp soy sauce
juice of ½ lemon
1 tsp cumin seeds

 

Instructions

Rinse the quinoa, place in a small saucepan and add 2 cups / 475ml water. Bring to the boil, lower the heat and gently simmer for 15 minutes. Drain any excess water. Set aside to cool.

 

To prepare the dressing, whisk together the olive oil, soy sauce and lemon juice. Gently crush the cumin seeds with a pestle or the back of a knife and add to the dressing.

 

Prepare a hot fire in a charcoal grill, or heat a griddle pan over high heat. Rinse and pat the asparagus dry and place on a plate. Drizzle olive oil over the asparagus and roll them until well coated. Season with salt. Arrange the asparagus directly over the heat on the grill rack or place in the pan and cook, turning as needed, until nicely marked on all sides without being burned – 6‑8 minutes.

 

Meanwhile, combine the quinoa, dressing, bell peppers, feta and coriander or parsley in a large mixing bowl. Arrange the grilled asparagus on plates, top with the quinoa mixture and a few coriander leaves.

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carrot, tomato & coconut soup   ingredients 1 tbsp cold-pressed coconut oil or olive oil 1 onion, chopped 2 garlic cloves, chopped 1 tsp ground turmeric (optional) 10 medium size carrots, rinsed and sliced 1 can (400 g / 14 oz) plum tomatoes or approx. 5 chopped fresh tomatoes water, enough to cover sea salt & black pepper 1 can (400 g / 14 oz) full fat coconut milk or any plant milk of choice   instructions Heat oil in a pot. Add onions, garlic and turmeric and sauté until soft and fragrant. Add carrots and tomatoes and cook for a minute or so, while stirring. Now add water, sea salt and pepper, cover and let simmer for 15-20 minutes until the carrots are tender. Meanwhile prepare the corn topping. When the soup is ready, use an immersion (hand) blender to puree until smooth. Stir in the coconut milk, taste and adjust the flavors. Serve the soup in bowls with a couple of spoonfuls topping and a drizzle of olive oil.   Raw Corn Ceviche 2 fresh corn cobs, husks removed 4 sprigs flat-leaf parsley juice from 1-2 limes 1 tbsp cold-pressed olive oil sea salt & black pepper   Cut off the corn kernels from all sides. Chop the parsley. Place in a bowl. Combine all ingredients and season to taste.   View Recipe Source →

carrot, tomato & coconut soup

 

ingredients

1 tbsp cold-pressed coconut oil or olive oil
1 onion, chopped
2 garlic cloves, chopped
1 tsp ground turmeric (optional)
10 medium size carrots, rinsed and sliced
1 can (400 g / 14 oz) plum tomatoes or approx. 5 chopped fresh tomatoes
water, enough to cover
sea salt & black pepper
1 can (400 g / 14 oz) full fat coconut milk or any plant milk of choice

 

instructions

Heat oil in a pot. Add onions, garlic and turmeric and sauté until soft and fragrant. Add carrots and tomatoes and cook for a minute or so, while stirring. Now add water, sea salt and pepper, cover and let simmer for 15-20 minutes until the carrots are tender. Meanwhile prepare the corn topping. When the soup is ready, use an immersion (hand) blender to puree until smooth. Stir in the coconut milk, taste and adjust the flavors. Serve the soup in bowls with a couple of spoonfuls topping and a drizzle of olive oil.

 

Raw Corn Ceviche
2 fresh corn cobs, husks removed
4 sprigs flat-leaf parsley
juice from 1-2 limes
1 tbsp cold-pressed olive oil
sea salt & black pepper

 

Cut off the corn kernels from all sides. Chop the parsley. Place in a bowl. Combine all ingredients and season to taste.

 

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cauliflower Crust Pizza   INGREDIENTS 2 cups cauliflower, grated (about 1/2 a large head) 1 large egg, lightly beaten 1 1/2 cup part skim mozzarella, shredded and divided 2 tablespoons Parmesan cheese, grated 1/4 cup tomato sauce, homemade or store bought 1 cup grape tomatoes, sliced in half 2 cloves garlic, sliced 1/4 teaspoon red pepper flakes, crushed 1/4 cup basil leaves, for garnish   INSTRUCTIONS Heat oven to 425°. Line a rimmed baking sheet with parchment paper.   Grate the cauliflower using a box grater until you have 2 cups of cauliflower crumbles. Place in a large bowl and microwave for 7-8 minutes, or until soften. Remove and let cool. Mix in the egg, 1 cup mozzarella, Parmesan cheese, and salt and pepper. Once combined, pat into a 10-inch round on the prepared pizza pan. Spray lightly with non-stick spray and bake for 10-15 minutes, or until golden.   Top the pizza with the sauce, remaining mozzarella, cherry tomatoes, garlic, and red pepper flakes. Bake in the oven until melted and bubbly, another 10 minutes. Top with basil before serving.   View Recipe Source →

cauliflower Crust Pizza

 

INGREDIENTS

2 cups cauliflower, grated (about 1/2 a large head)

1 large egg, lightly beaten

1 1/2 cup part skim mozzarella, shredded and divided

2 tablespoons Parmesan cheese, grated

1/4 cup tomato sauce, homemade or store bought

1 cup grape tomatoes, sliced in half

2 cloves garlic, sliced

1/4 teaspoon red pepper flakes, crushed

1/4 cup basil leaves, for garnish

 

INSTRUCTIONS

Heat oven to 425°. Line a rimmed baking sheet with parchment paper.

 

Grate the cauliflower using a box grater until you have 2 cups of cauliflower crumbles. Place in a large bowl and microwave for 7-8 minutes, or until soften. Remove and let cool. Mix in the egg, 1 cup mozzarella, Parmesan cheese, and salt and pepper. Once combined, pat into a 10-inch round on the prepared pizza pan. Spray lightly with non-stick spray and bake for 10-15 minutes, or until golden.

 

Top the pizza with the sauce, remaining mozzarella, cherry tomatoes, garlic, and red pepper flakes. Bake in the oven until melted and bubbly, another 10 minutes. Top with basil before serving.

 

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sweet vidalia onion dip   ingredients 1 Vidalia onion, anywhere from 10-12 ounces (any sweet variety will do) 1 scant cup mayonnaise 1 scant cup sour cream 1/2 cup shredded Grana Padano cheese (substitute good Parmesan or Romano) 1/2 cup shredded mozzarella 1 cup shredded white cheddar cheese 3/4 tsp salt lots of fresh cracked black pepper to taste 4 dashes hot sauce 2 dashes Worcestershire sauce   INSTRUCTIONS Set the oven to 375F. Peel and slice the onion in half. Then slice it in half again, and cut 3 of the sections into very fine slices. Take the last piece and mince it. Put the onion in a bowl with the rest of the ingredients and mix well until everything is thoroughly combined. Taste and adjust the seasonings to your liking.   Spoon the mixture into an ovenproof casserole and bake for 25 minutes until browned and bubbly.   While the dip is baking, slice a baguette and place the slices on a hot grill pan to toast them on both sides. Serve with the hot dip.   View Recipe Source →

sweet vidalia onion dip

 

ingredients

1 Vidalia onion, anywhere from 10-12 ounces (any sweet variety will do)

1 scant cup mayonnaise

1 scant cup sour cream

1/2 cup shredded Grana Padano cheese (substitute good Parmesan or Romano)

1/2 cup shredded mozzarella

1 cup shredded white cheddar cheese

3/4 tsp salt

lots of fresh cracked black pepper to taste

4 dashes hot sauce

2 dashes Worcestershire sauce

 

INSTRUCTIONS

Set the oven to 375F.

Peel and slice the onion in half. Then slice it in half again, and cut 3 of the sections into very fine slices. Take the last piece and mince it. Put the onion in a bowl with the rest of the ingredients and mix well until everything is thoroughly combined. Taste and adjust the seasonings to your liking.

 

Spoon the mixture into an ovenproof casserole and bake for 25 minutes until browned and bubbly.

 

While the dip is baking, slice a baguette and place the slices on a hot grill pan to toast them on both sides. Serve with the hot dip.

 

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Spinach artichoke dip   ingredients 1 Cup Mayonnaise 1 Cup Sour Cream 1 Tablespoon Dijon Mustard 1/2 Onion- finely chopped 12 oz Mozzarella Cheese, grated 6 oz Freshly Grated Parmesan 1 Can Artichoke Hearts, drained and diced 10 oz Bag of Fresh Spinach, coarsely chopped   Instructions Preheat oven to 375 degrees F.   In a large bowl, mix the mayo, sour cream, mustard and onion.   Add the cheeses reserving about 1/8 of the cheese to cover the top, and mix. Stir in the diced artichoke hearts.   Mix in the fresh spinach and stir well until the mixture is well combined and everything is evenly coated.   Scrape mixture into a large casserole dish and cover with remaining cheese. Bake for 45-50 minutes, then if desired cook for an additional 1-3 minutes on broil to brown the top of the cheese further.   Let sit approx 15-20 minutes before serving to set.   View Recipe Source →

Spinach artichoke dip

 

ingredients

1 Cup Mayonnaise

1 Cup Sour Cream

1 Tablespoon Dijon Mustard

1/2 Onion- finely chopped

12 oz Mozzarella Cheese, grated

6 oz Freshly Grated Parmesan

1 Can Artichoke Hearts, drained and diced

10 oz Bag of Fresh Spinach, coarsely chopped

 

Instructions

Preheat oven to 375 degrees F.

 

In a large bowl, mix the mayo, sour cream, mustard and onion.

 

Add the cheeses reserving about 1/8 of the cheese to cover the top, and mix.

Stir in the diced artichoke hearts.

 

Mix in the fresh spinach and stir well until the mixture is well combined and everything is evenly coated.

 

Scrape mixture into a large casserole dish and cover with remaining cheese.

Bake for 45-50 minutes, then if desired cook for an additional 1-3 minutes on broil to brown the top of the cheese further.

 

Let sit approx 15-20 minutes before serving to set.

 

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roasted carrots and beets with thyme This is more of a method than an exact recipe. Feel free to use whatever amount and proportion of beets and carrots you want.   ingredients Beet Beets, peeled and cut into 1/2 inch cubes <br/> Carrots, peeled and cut into 1/2 inch slices (on the diagonal) Olive oil, to coat Kosher salt Fresh thyme (to taste), chopped d 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.   Notes: I highly recommend using latex gloves for peeling the beets to avoid red-stained hands   View Recipe Source →

roasted carrots and beets with thyme

This is more of a method than an exact recipe. Feel free to use whatever amount and proportion of beets and carrots you want.

 

ingredients

Beet

Beets, peeled and cut into 1/2 inch cubes <br/>

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

Olive oil, to coat

Kosher salt

Fresh thyme (to taste), chopped

d 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.

 

Notes: I highly recommend using latex gloves for peeling the beets to avoid red-stained hands

 

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soul food cabbage   Ingredients 2½ - 3 lbs head of green cabbage, chopped & rinsed 3 medium sized smoked ham hocks 1 medium sized yellow onion, diced 1 tbsp minced garlic 3 stalks of celery, diced 1 large bell pepper, diced ½ tsp ground black pepper( you may add more seasonings) 6 - 8 cups water   Instructions Place the smoked ham hocks into the slow cooker.   Add in the celery, onions, bell pepper, and garlic.   Pour in the water, then put the lid on the slow cooker. Cook on high for 4 hours.   After the 4 hours, add in the cabbage, then sprinkle in the black pepper ( and any seasonings that you may wish to add).   Let cook for an additional one hour.   Serve and enjoy!   View Recipe Source →

soul food cabbage

 

Ingredients

2½ - 3 lbs head of green cabbage, chopped & rinsed

3 medium sized smoked ham hocks

1 medium sized yellow onion, diced

1 tbsp minced garlic

3 stalks of celery, diced

1 large bell pepper, diced

½ tsp ground black pepper( you may add more seasonings)

6 - 8 cups water

 

Instructions

Place the smoked ham hocks into the slow cooker.

 

Add in the celery, onions, bell pepper, and garlic.

 

Pour in the water, then put the lid on the slow cooker.

Cook on high for 4 hours.

 

After the 4 hours, add in the cabbage, then sprinkle in the black pepper ( and any seasonings that you may wish to add).

 

Let cook for an additional one hour.

 

Serve and enjoy!

 

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PF Chang's chicken lettuce wraps   ingredients 1 tablespoon olive oil 1 pound ground chicken 2 cloves garlic, minced 1 onion, diced 1/4 cup hoisin sauce 2 tablespoons soy sauce 1 tablespoon rice wine vinegar 1 tablespoon freshly grated ginger 1 teaspoon Sriracha, or more, to taste 1 (8-ounce) can whole water chestnuts, drained and diced 2 green onions, thinly sliced Kosher salt and freshly ground black pepper, to taste 1 head butter lettuce   Instructions Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.   Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.   To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.   View Recipe Source →

PF Chang's chicken lettuce wraps

 

ingredients

1 tablespoon olive oil

1 pound ground chicken

2 cloves garlic, minced

1 onion, diced

1/4 cup hoisin sauce

2 tablespoons soy sauce

1 tablespoon rice wine vinegar

1 tablespoon freshly grated ginger

1 teaspoon Sriracha, or more, to taste

1 (8-ounce) can whole water chestnuts, drained and diced

2 green onions, thinly sliced

Kosher salt and freshly ground black pepper, to taste

1 head butter lettuce

 

Instructions

Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.

 

Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.

 

To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

 

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radish and cucumber salad with garlic-yogurt dressing   For the Salad 1 English cucumber, washed and cut into thin rounds 10 radishes, washed and thinly sliced For the Dressing ¼ cup plain yogurt 1 tablespoon olive oil 1 garlic, minced ⅛ teaspoon garlic powder ¼ teaspoon salt, or to taste fresh ground pepper, to taste   Instructions In a salad bowl, combine sliced radishes and cucumbers; set aside.   In a mixing bowl, whisk together all the ingredients for the dressing; taste for seasoning and adjust accordingly.   Add the dressing to the salad; mix well and place in the fridge for 15 minutes. Serve.   View Recipe Source →

radish and cucumber salad with garlic-yogurt dressing

 

For the Salad

1 English cucumber, washed and cut into thin rounds

10 radishes, washed and thinly sliced

For the Dressing

¼ cup plain yogurt

1 tablespoon olive oil

1 garlic, minced

⅛ teaspoon garlic powder

¼ teaspoon salt, or to taste

fresh ground pepper, to taste

 

Instructions

In a salad bowl, combine sliced radishes and cucumbers; set aside.

 

In a mixing bowl, whisk together all the ingredients for the dressing; taste for seasoning and adjust accordingly.

 

Add the dressing to the salad; mix well and place in the fridge for 15 minutes.

Serve.

 

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