Growing Your April Fruits & Vegetables with Pete's Potting 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 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.


April is a great month to begin planting a new garden or to continue expanding your existing garden.  And for the month of April, we recommend that you use Pete’s Potting Mix to plant the following fruits and vegetables: cantaloupe, honey dew melon, watermelon, bell peppers, corn, cucumbers, green beans, hot peppers, lima beans, squash, tomatoes, and zucchini. If you have an existing garden and just need to amend your soil, we recommend using Pete’s Composted Cow Manure or Pete’s Kickin’ Chickin.

APRIL FRUIT/ VEGETABLE LIST

  • Green Beans
  • Hot Peppers
  • Lima Beans
  • Squash
  • Tomatoes
  • Zucchini
  • Cantaloupe
  • Honey Dew Melon
  • Watermelon
  • Bell Peppers
  • Corn
  • Cucumbers
Cantaloupe in Pink Peppercorn Syrup   instructions Combine 1/4 cup sugar, 2 teaspoons pink peppercorns, 1 bay leaf, and 1/4 cup water in a small saucepan. Split 1/2 vanilla bean lengthwise and scrape seeds into saucepan; add pod. Bring mixture to a boil, stirring to dissolve sugar. Let cool; remove bay leaf and vanilla pod. Serve 1 medium cantaloupe (peeled, seeded, cut into 1 1/2-inch pieces) drizzled with syrup and sprinkled with flaky sea salt (such as Maldon). View Recipe Source

Cantaloupe in Pink Peppercorn Syrup

 

instructions

Combine 1/4 cup sugar, 2 teaspoons pink peppercorns, 1 bay leaf, and 1/4 cup water in a small saucepan. Split 1/2 vanilla bean lengthwise and scrape seeds into saucepan; add pod. Bring mixture to a boil, stirring to dissolve sugar. Let cool; remove bay leaf and vanilla pod. Serve 1 medium cantaloupe (peeled, seeded, cut into 1 1/2-inch pieces) drizzled with syrup and sprinkled with flaky sea salt (such as Maldon).

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watermelon lemonade   ingredients 6 cups cubed seedless watermelon, chilled (2 lbs after peeling)* 4 cups cold water 3/4 cup fresh strained lemon juice, chilled 2/3 cup granulated sugar (more or less to taste) Ice and fresh mint for serving   INSTRUCTIONS Add watermelon to a blender and pulse until well pureed (there should be about 4 cups). Pour through a fine mesh strainer into a bowl.   In a large pitcher whisk together water, lemon juice and sugar until sugar has dissolved. Stir in pureed watermelon. Stir in ice and mint (alternately add ice and mint directly to individual cups and pour lemonade over). Store in refrigerator.   *If you don't have time to chill the ingredients then just use more ice in place of some of the water. View Recipe Source

watermelon lemonade

 

ingredients

6 cups cubed seedless watermelon, chilled (2 lbs after peeling)*

4 cups cold water

3/4 cup fresh strained lemon juice, chilled

2/3 cup granulated sugar (more or less to taste)

Ice and fresh mint for serving

 

INSTRUCTIONS

Add watermelon to a blender and pulse until well pureed (there should be about 4 cups). Pour through a fine mesh strainer into a bowl.

 

In a large pitcher whisk together water, lemon juice and sugar until sugar has dissolved. Stir in pureed watermelon. Stir in ice and mint (alternately add ice and mint directly to individual cups and pour lemonade over). Store in refrigerator.

 

*If you don't have time to chill the ingredients then just use more ice in place of some of the water.

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summer corn chowder   ingredients 8 ears fresh sweet yellow corn, husked and silks removed and kernels cut from cob 3 Tbsp butter 5 slices bacon, cut into 1/4 to 1/2-inch pieces 1 medium yellow onion chopped (1 1/2 cups) 1/4 cup all-purpose flour 1 clove garlic, minced 5 cups water 1 lb Yukon Gold potatoes, cut into 1/2-inch pieces 1/2 tsp dried thyme 1 bay leaf Salt and freshly ground black pepper 1 cup half and half 1 Tbsp honey 2 - 3 Tbsp chopped fresh chives Shredded cheddar cheese, for serving (optional)   instructions Melt butter in a large pot over medium heat. Add the onion and bacon and cook, stirring frequently, until onion has softened and just starting to brown around edges, about 8 - 10 minutes. Add in the flour and garlic and cook 1 1/2 minutes. While whisking, slowly pour in 5 cups water. Bring mixture to a boil, stirring constantly, then stir in corn kernels and potatoes. Add in thyme and bay leaf and season with salt and pepper to taste. Bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.    Remove bay leave then transfer 2 1/2 cups of the chowder to a blender and blend until smooth. Stir the mixture back into the pot then stir in half and half and honey. Sprinkle each serving with chives and optional cheddar.   View Recipe Source

summer corn chowder

 

ingredients

8 ears fresh sweet yellow corn, husked and silks removed and kernels cut from cob

3 Tbsp butter

5 slices bacon, cut into 1/4 to 1/2-inch pieces

1 medium yellow onion chopped (1 1/2 cups)

1/4 cup all-purpose flour

1 clove garlic, minced

5 cups water

1 lb Yukon Gold potatoes, cut into 1/2-inch pieces

1/2 tsp dried thyme

1 bay leaf

Salt and freshly ground black pepper

1 cup half and half

1 Tbsp honey

2 - 3 Tbsp chopped fresh chives

Shredded cheddar cheese, for serving (optional)

 

instructions

Melt butter in a large pot over medium heat. Add the onion and bacon and cook, stirring frequently, until onion has softened and just starting to brown around edges, about 8 - 10 minutes. Add in the flour and garlic and cook 1 1/2 minutes. While whisking, slowly pour in 5 cups water. Bring mixture to a boil, stirring constantly, then stir in corn kernels and potatoes. Add in thyme and bay leaf and season with salt and pepper to taste. Bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes. 

 

Remove bay leave then transfer 2 1/2 cups of the chowder to a blender and blend until smooth. Stir the mixture back into the pot then stir in half and half and honey. Sprinkle each serving with chives and optional cheddar.

 

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Bacon green bean bundles with brown sugar glaze   ingredients 8 slices bacon 1 pound green beans, washed and trimmed 4 tablespoons (1/2 stick) butter 1 teaspoon salt 1/2 teaspoon garlic powder 3 tablespoons packed brown sugar Freshly cracked black pepper   instructions Preheat oven to 400°F. Line a large, rimmed baking sheet with heavy foil. Lay bacon strips on pan without overlapping. Bake for 10 minutes or until bacon is just starting to brown on the edges while remaining underdone and pliable. Drain bacon on a plate lined with paper towels and, once cool, cut each slice in half. Reduce oven temperature to 350°F.   While bacon cooks, bring a large pot of water to a boil. Blanch green beans by plunging them into the boiling water for 3 minutes. Drain and immediately transfer beans to a large bowl of ice water to stop the cooking process. In a small pot, melt the butter. Mix in salt, garlic powder, and brown sugar until well blended.   To assemble bundles, lay 8 to 12 beans in a pile (or less, depending on the thickness of your beans). Take a half piece of bacon and wrap it around the top of the green bean bundle, tucking the ends underneath. Lay the bundle on a baking sheet with the bacon seam-side down. Repeat with all green beans. Using a spoon, evenly drizzle the butter/sugar mixture over each green bean bundle. Season with freshly cracked black pepper, to taste.   Roast at 350°F for 20 to 25 minutes or until bacon is crisp and cooked through. Allow to rest on the baking pan for 3 to 5 minutes before serving. View Recipe Source

Bacon green bean bundles with brown sugar glaze

 

ingredients

8 slices bacon

1 pound green beans, washed and trimmed

4 tablespoons (1/2 stick) butter

1 teaspoon salt

1/2 teaspoon garlic powder

3 tablespoons packed brown sugar

Freshly cracked black pepper

 

instructions

Preheat oven to 400°F. Line a large, rimmed baking sheet with heavy foil. Lay bacon strips on pan without overlapping. Bake for 10 minutes or until bacon is just starting to brown on the edges while remaining underdone and pliable. Drain bacon on a plate lined with paper towels and, once cool, cut each slice in half. Reduce oven temperature to 350°F.

 

While bacon cooks, bring a large pot of water to a boil. Blanch green beans by plunging them into the boiling water for 3 minutes. Drain and immediately transfer beans to a large bowl of ice water to stop the cooking process.

In a small pot, melt the butter. Mix in salt, garlic powder, and brown sugar until well blended.

 

To assemble bundles, lay 8 to 12 beans in a pile (or less, depending on the thickness of your beans). Take a half piece of bacon and wrap it around the top of the green bean bundle, tucking the ends underneath. Lay the bundle on a baking sheet with the bacon seam-side down. Repeat with all green beans.

Using a spoon, evenly drizzle the butter/sugar mixture over each green bean bundle. Season with freshly cracked black pepper, to taste.

 

Roast at 350°F for 20 to 25 minutes or until bacon is crisp and cooked through. Allow to rest on the baking pan for 3 to 5 minutes before serving.

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lima beans with sauteed onions   ingredients 2 cups Lima Beans 1 whole Onion, Diced 2 Tablespoons Olive Oil, Divided 1 Tablespoon Fresh Dill, Chopped Salt And Pepper, to taste   instructions Cook the lima beans in boiling salted water for about 20 minutes or until they are tender, then drain. While the beans are cooking, sauté the onion in 1 tablespoon of the olive oil until translucent. Add the sautéed onions to the cooked lima beans, add the remaining tablespoon of olive oil and the dill. Season to taste, with plenty of black pepper, and serve warm. View Recipe Source

lima beans with sauteed onions

 

ingredients

2 cups Lima Beans

1 whole Onion, Diced

2 Tablespoons Olive Oil, Divided

1 Tablespoon Fresh Dill, Chopped

Salt And Pepper, to taste

 

instructions

Cook the lima beans in boiling salted water for about 20 minutes or until they are tender, then drain. While the beans are cooking, sauté the onion in 1 tablespoon of the olive oil until translucent. Add the sautéed onions to the cooked lima beans, add the remaining tablespoon of olive oil and the dill. Season to taste, with plenty of black pepper, and serve warm.

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Easy Cheesy Squash/Zucchini Bake   ingredients 2 medium-sized zucchini, cut in slices or half-moon slices 2 medium-sized yellow squash, cut in slices or half-moon slices 2-4 T chopped fresh basil (or even less, depending on how much you like the flavor of basil) 2 T thinly sliced green onion 1/2 tsp. dried thyme 3/4 tsp. garlic powder 1/2 cup + 1/2 cup low-fat white cheese (I used Pizza Cheese, which is a low-fat blend of Mozzarella, Provolone, Romano, and Parmesan) 1/2 cup coarsely grated Parmesan (I would use a little less if you only have the very finely grated Parmesan from a can) salt and fresh ground black pepper to taste   instructions Preheat oven to 350F/180C.  Spray an 8" x 8" baking dish with olive oil or non-stick spray.  Wash the squash and cut in slices or half-moon slices.  Wash basil, spin dry or dry with paper towels and finely chop.  Slice green onions.   Combine the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder, and both kinds of cheese and stir together until the veggies are coated with cheese and the herbs are well-distributed.  Season with salt and fresh ground black pepper.  Put the mixture in the baking dish and bake uncovered for about 25-30 minutes.   When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated cheese.  Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked.  Serve hot. View Recipe Source

Easy Cheesy Squash/Zucchini Bake

 

ingredients

2 medium-sized zucchini, cut in slices or half-moon slices
2 medium-sized yellow squash, cut in slices or half-moon slices
2-4 T chopped fresh basil (or even less, depending on how much you like the flavor of basil)
2 T thinly sliced green onion
1/2 tsp. dried thyme
3/4 tsp. garlic powder
1/2 cup + 1/2 cup low-fat white cheese (I used Pizza Cheese, which is a low-fat blend of Mozzarella, Provolone, Romano, and Parmesan)
1/2 cup coarsely grated Parmesan (I would use a little less if you only have the very finely grated Parmesan from a can)
salt and fresh ground black pepper to taste

 

instructions

Preheat oven to 350F/180C.  Spray an 8" x 8" baking dish with olive oil or non-stick spray.  Wash the squash and cut in slices or half-moon slices.  Wash basil, spin dry or dry with paper towels and finely chop.  Slice green onions.

 

Combine the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder, and both kinds of cheese and stir together until the veggies are coated with cheese and the herbs are well-distributed.  Season with salt and fresh ground black pepper.  Put the mixture in the baking dish and bake uncovered for about 25-30 minutes.

 

When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated cheese.  Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked.  Serve hot.

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shaved honeydew, fennel, and olive salad   ingredients 1 teaspoon finely grated orange zest 1 tablespoon fresh orange juice 2 teaspoons fresh lemon juice 2 tablespoons olive oil, plus more for drizzling Kosher salt, freshly ground pepper 1 ½ pounds honeydew melon, rind and seeds removed, shaved on a mandoline ½ fennel bulb, shaved on a mandoline, plus 2 Tbsp. coarsely chopped fennel fronds ¼ cup brined green olives, such as Castelvetrano, pitted, very coarsely chopped   Whisk orange juice, lemon juice, and 2 Tbsp. oil in a large bowl; season with salt and pepper. Add melon, shaved fennel, and olives to vinaigrette and toss to coat. Top salad with orange zest and fennel fronds, drizzle with more oil, and season with salt and pepper. View Recipe Source

shaved honeydew, fennel, and olive salad

 

ingredients

1 teaspoon finely grated orange zest

1 tablespoon fresh orange juice

2 teaspoons fresh lemon juice

2 tablespoons olive oil, plus more for drizzling

Kosher salt, freshly ground pepper

1 ½ pounds honeydew melon, rind and seeds removed, shaved on a mandoline

½ fennel bulb, shaved on a mandoline, plus 2 Tbsp. coarsely chopped fennel fronds

¼ cup brined green olives, such as Castelvetrano, pitted, very coarsely chopped

 

Whisk orange juice, lemon juice, and 2 Tbsp. oil in a large bowl; season with salt and pepper. Add melon, shaved fennel, and olives to vinaigrette and toss to coat. Top salad with orange zest and fennel fronds, drizzle with more oil, and season with salt and pepper.

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mexican quinoa stuffed peppers   ingredients 4 large bell peppers 3/4 cup dry quinoa 15 oz. can black beans 1 cup corn (I use frozen, thawed) 2 green onions 2/3 cup salsa 2 Tbsp. nutritional yeast 1 1/2 tsp. cumin 1 tsp. smoked paprika 1 tsp. chili powder Optional additions: chipotle, tomatoes, cilantro, green chiles, garlic powder, hemp hearts Toppings of choice: guacamole (yum!), salsa, hot sauce, etc.   instructions Cook quinoa according to package directions with 1 1/2 cups water/broth. (I often use vegetable broth in place of water for more flavor.) Meanwhile, halve bell peppers and remove stems, seeds and ribs. Rinse and drain black beans, thaw corn, and slice green onions. In a large mixing bowl, add cooked quinoa and all other ingredients except bell peppers. Stir to combine, and adjust taste if necessary (salt, more seasonings, nutritional yeast). Preheat oven to 350. In a lightly sprayed 9x13" baking dish, place pepper halves, and generously stuff them with the quinoa filling. Lightly press down to compact and fill all the crevices. Cover with tin foil and bake for 35-40 minutes. Remove foil, and bake 10 minutes more. Serve with any desired toppings. View Recipe Source

mexican quinoa stuffed peppers

 

ingredients

4 large bell peppers
3/4 cup dry quinoa
15 oz. can black beans
1 cup corn (I use frozen, thawed)
2 green onions
2/3 cup salsa
2 Tbsp. nutritional yeast
1 1/2 tsp. cumin
1 tsp. smoked paprika
1 tsp. chili powder
Optional additions: chipotle, tomatoes, cilantro, green chiles, garlic powder, hemp hearts
Toppings of choice: guacamole (yum!), salsa, hot sauce, etc.

 

instructions

Cook quinoa according to package directions with 1 1/2 cups water/broth. (I often use vegetable broth in place of water for more flavor.)


Meanwhile, halve bell peppers and remove stems, seeds and ribs.


Rinse and drain black beans, thaw corn, and slice green onions.


In a large mixing bowl, add cooked quinoa and all other ingredients except bell peppers. Stir to combine, and adjust taste if necessary (salt, more seasonings, nutritional yeast).


Preheat oven to 350.


In a lightly sprayed 9x13" baking dish, place pepper halves, and generously stuff them with the quinoa filling. Lightly press down to compact and fill all the crevices.


Cover with tin foil and bake for 35-40 minutes. Remove foil, and bake 10 minutes more.


Serve with any desired toppings.

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lemony cucumber cream cheese sandwiches ingredients 4 oz whole cream cheese, softened to room temp 2 TB chopped fresh dill Zest and Juice of half a large lemon Salted butter, softened for spreading on bread slices kosher salt freshly ground black pepper 6 slices high quality white or whole grain bread ½ large cucumber, seeded and thinly sliced, thoroughly dried with paper towels   instructions In a small bowl, combine cream cheese, fresh dill, lemon zest, and lemon juice. Add enough kosher salt and pepper to taste.   Butter each slice of bread (prevents sogginess.) Lay slices with butter side up on a work surface. Evenly distribute the cream cheese mixture onto each slice.   Arrange towel-dried cucumber slices on top of the first 3 slices of bread. Top with remaining bread. Slice off the crusts. If not serving immediately, wrap tightly in cling wrap and chill for up to 24 hours.   When ready to serve, slice into 4 triangles per sandwich. View Recipe Source

lemony cucumber cream cheese sandwiches

ingredients

4 oz whole cream cheese, softened to room temp

2 TB chopped fresh dill

Zest and Juice of half a large lemon

Salted butter, softened for spreading on bread slices

kosher salt

freshly ground black pepper

6 slices high quality white or whole grain bread

½ large cucumber, seeded and thinly sliced, thoroughly dried with paper towels

 

instructions

In a small bowl, combine cream cheese, fresh dill, lemon zest, and lemon juice. Add enough kosher salt and pepper to taste.

 

Butter each slice of bread (prevents sogginess.) Lay slices with butter side up on a work surface. Evenly distribute the cream cheese mixture onto each slice.

 

Arrange towel-dried cucumber slices on top of the first 3 slices of bread. Top with remaining bread. Slice off the crusts. If not serving immediately, wrap tightly in cling wrap and chill for up to 24 hours.

 

When ready to serve, slice into 4 triangles per sandwich.

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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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Fresh Homemade salsa   ingredients 3-4 pounds tomatoes, I had a mix of large grape and yellow 1/2 of a small red onion, peeled 2 or 3 small jalapeño peppers, depending on heat preference 1 clove garlic, minced Large handful of cilantro 2 splashes of red wine vinegar (about a 1/2 teaspoon) 1/2 of a lemon or lime, juiced Salt and pepper to taste   instructions Roughly chop tomatoes, onions, and jalapeño peppers. Add all ingredients to the food processor. Pulse until desired consistency. Serve in a bowl with chips and veggies, or top your favorite Mexican dish. View Recipe Source  

Fresh Homemade salsa

 

ingredients

3-4 pounds tomatoes, I had a mix of large grape and yellow

1/2 of a small red onion, peeled

2 or 3 small jalapeño peppers, depending on heat preference

1 clove garlic, minced

Large handful of cilantro

2 splashes of red wine vinegar (about a 1/2 teaspoon)

1/2 of a lemon or lime, juiced

Salt and pepper to taste

 

instructions

Roughly chop tomatoes, onions, and jalapeño peppers.

Add all ingredients to the food processor.

Pulse until desired consistency.

Serve in a bowl with chips and veggies, or top your favorite Mexican dish. View Recipe Source