Growing Your May Fruits & Vegetables with Pete's Perennial Pleaser

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.


May continues to be a great month to start a new garden or to continue working in your existing garden.  You can still plant all of the fruits and vegetables that we listed for you for April: cantaloupe, honey dew melon, watermelon, bell peppers, corn, cucumbers, green beans, hot peppers, lima beans, squash, tomatoes, and zucchini.  In addition to April’s items, you can now plant the following vegetables for May: crowder peas, eggplant, field peas, okra, peanuts, and popcorn.  To plant these items, we recommend using Pete’s Perennial Pleaser or you can continue to use Pete’s Potting Mix that we suggested for April’s items.  If you are amending your existing garden, you can use Pete’s Cow Manure, Pete’s Kickin’ Chickin, or Pete’s Mushroom Compost.

 We also have a planting tip for your okra.  If you soak the okra seeds in warm water the night before you plant them, more seeds tend to germinate.

MAY VEGETABLE LIST

  • Popcorn
  • Crowder Peas
  • Eggplant
  • Field Peas
  • Okra
  • Peanuts

crowder peas with tomatoes and green onions

 

ingredients

For the crowder peas:

For the salad:

2 cups crowder peas

4 cups chicken broth

Fat of choice: 1 tablespoon bacon grease OR 1 oz. salt pork OR 1 tablespoon jarred ham base

1/4 teaspoon dried thyme

Kosher salt and black pepper, to taste

Cooked crowder peas

1/2 cup tomatoes (heirloom if you can get them), chopped

1/4 cup green onions, thinly sliced (light green and green parts only)

Kosher salt and black pepper, to taste

Hot sauce, to taste (optional)

 

instructions

Put the crowder peas in a pot and cover with chicken broth.

Add in your fat (bacon grease or salt pork or ham base) and the dried thyme.

Bring the mixture to a boil over medium-high heat then reduce heat to low and simmer for 15 to 20 minutes, until peas are tender but not overcooked. (See notes.)

Drain and place in a bowl. Taste and add salt and black pepper as needed. (Note: You can save the cooking liquid to use in soups or to cook rice.)

Once the beans have cooled slightly, add in the chopped tomatoes and green onions, then taste and add salt and pepper if needed. Serve with hot sauce.

Notes

Start checking the crowder peas 15 minutes into the cooking time to see if they're tender and keep an eye on them after that. Also keep in mind they’ll keep cooking for a bit off the heat, so make sure to remove them once they’re tender so they don’t get mushy.

 

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baked eggplant parmesan   ingredients 2 medium eggplants, sliced into 1/2-inch thick rounds salt 1 1/2 cups Panko breadcrumbs 1 Tablespoon Italian seasoning, homemade or store-bought 2 eggs (or 1 egg + 2 egg whites) cooking spray (or olive oil in a Misto) 1 (25 ounce) jar DeLallo Tomato Basil Pomodoro Fresco Tomato Sauce 2 cups grated Mozzarella cheese (I used part-skim) 2/3 cup finely-grated Parmesan cheese 1/2 cup loosely-packed chopped or julienned fresh basil   instructions   Optional first step: If you have extra time and would like to remove some of the bitterness of the eggplant, sprinkle each round with a pinch of salt.  Then place the rounds in a colander in the sink to drain, or place them on a few paper towels for about 30 minutes.  Rinse the salt off with water, then proceed with the recipe. Preheat oven to 425°F.  Prepare two baking sheets with parchment paper, and set aside. In a shallow bowl, whisk together Panko breadcrumbs, Italian seasoning and 1 teaspoon salt until combined.  In a separate bowl, whisk the eggs until smooth.  Dip an eggplant round on both sides in the whisked egg mixture, then immediately dip it in the breadcrumb mixture until the eggplant is completely coated, then set on a parchment-covered baking sheet.  Repeat with the remaining eggplant rounds until they are all evenly spaced on the baking sheets.  Bake for 20 minutes, flipping once halfway through, until the breadcrumbs are toasted and slightly golden.  Remove from the oven and set aside. Spread 1/2 cup tomato sauce evenly over the bottom of an 11 x 8-inch baking dish.  Place half of the eggplant in a (mostly) even layer along the bottom of the baking dish.  Spread an additional 1 cup of tomato sauce evenly over the eggplant.  Then sprinkle 1 cup Mozzarella cheese evenly over the sauce, followed by 1/3 cup Parmesan cheese, followed by 1/4 cup of the fresh basil.  Repeat with another layer of the remaining eggplant, then tomato sauce, then Mozzarella, then Parmesan cheese. Bake for 15-20 minutes until the cheese is melted and starts to turn slightly golden around the edges, and the sauce is bubbly.  Remove and sprinkle with the remaining basil.  Serve immediately.   View Recipe Source

baked eggplant parmesan

 

ingredients

2 medium eggplants, sliced into 1/2-inch thick rounds

salt

1 1/2 cups Panko breadcrumbs

1 Tablespoon Italian seasoning, homemade or store-bought

2 eggs (or 1 egg + 2 egg whites)

cooking spray (or olive oil in a Misto)

1 (25 ounce) jar DeLallo Tomato Basil Pomodoro Fresco Tomato Sauce

2 cups grated Mozzarella cheese (I used part-skim)

2/3 cup finely-grated Parmesan cheese

1/2 cup loosely-packed chopped or julienned fresh basil

 

instructions

 

Optional first step: If you have extra time and would like to remove some of the bitterness of the eggplant, sprinkle each round with a pinch of salt.  Then place the rounds in a colander in the sink to drain, or place them on a few paper towels for about 30 minutes.  Rinse the salt off with water, then proceed with the recipe.

Preheat oven to 425°F.  Prepare two baking sheets with parchment paper, and set aside.

In a shallow bowl, whisk together Panko breadcrumbs, Italian seasoning and 1 teaspoon salt until combined.  In a separate bowl, whisk the eggs until smooth.  Dip an eggplant round on both sides in the whisked egg mixture, then immediately dip it in the breadcrumb mixture until the eggplant is completely coated, then set on a parchment-covered baking sheet.  Repeat with the remaining eggplant rounds until they are all evenly spaced on the baking sheets.  Bake for 20 minutes, flipping once halfway through, until the breadcrumbs are toasted and slightly golden.  Remove from the oven and set aside.

Spread 1/2 cup tomato sauce evenly over the bottom of an 11 x 8-inch baking dish.  Place half of the eggplant in a (mostly) even layer along the bottom of the baking dish.  Spread an additional 1 cup of tomato sauce evenly over the eggplant.  Then sprinkle 1 cup Mozzarella cheese evenly over the sauce, followed by 1/3 cup Parmesan cheese, followed by 1/4 cup of the fresh basil.  Repeat with another layer of the remaining eggplant, then tomato sauce, then Mozzarella, then Parmesan cheese.

Bake for 15-20 minutes until the cheese is melted and starts to turn slightly golden around the edges, and the sauce is bubbly.  Remove and sprinkle with the remaining basil.  Serve immediately.

 

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Pink-eyed peas (field peas) with snaps   INGREDIENTS 2 lbs Field Peas (fresh or frozen) 3 - 4 pieces of Bacon, chopped 1/2 cup Yellow Onion, diced 1 tsp Minced Garlic 1 Jalapeno, diced (optional) Water 2 Chicken Bouillon Cubes 1 tsp Salt 1/2 tsp Pepper 1/2 tsp Tony's (see picture)   INSTRUCTIONS In a large pot over medium heat, brown the bacon pieces first. When they're almost crisp, add in the  diced onion and jalapeno (if using), and cook until the onion starts to carmalize. Do not drain the bacon drippings. Stir in the garlic and cook until fragrant, about 30 seconds. Add in the peas, and cover them with water. Season with the chicken bouillon cubes, salt, pepper, and Tony's. Bring it to a rapid boil, and keep it boiling (adding water as necessary) until the field peas are tender, usually about 45 minutes to an hour. Be sure to stir it every now and again, to make sure nothing sticks to the bottom of the pot.  Taste the peas to see if they're done. They will have a distinctive 'raw' flavor until they are ready. You don't want that. Add additional seasoning, as needed.   View Source

Pink-eyed peas (field peas) with snaps

 

INGREDIENTS

2 lbs Field Peas (fresh or frozen)

3 - 4 pieces of Bacon, chopped

1/2 cup Yellow Onion, diced

1 tsp Minced Garlic

1 Jalapeno, diced (optional)

Water

2 Chicken Bouillon Cubes

1 tsp Salt

1/2 tsp Pepper

1/2 tsp Tony's (see picture)

 

INSTRUCTIONS

In a large pot over medium heat, brown the bacon pieces first. When they're almost crisp, add in the 

diced onion and jalapeno (if using), and cook until the onion starts to carmalize. Do not drain the bacon drippings. Stir in the garlic and cook until fragrant, about 30 seconds.

Add in the peas, and cover them with water. Season with the chicken bouillon cubes, salt, pepper, and Tony's. Bring it to a rapid boil, and keep it boiling (adding water as necessary) until the field peas are tender, usually about 45 minutes to an hour. Be sure to stir it every now and again, to make sure nothing sticks to the bottom of the pot. 

Taste the peas to see if they're done. They will have a distinctive 'raw' flavor until they are ready. You don't want that. Add additional seasoning, as needed.

 

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Fried Okra   ingredients 1 to 1½ pounds okra, caps cut off and sliced 1 cup flour ½ teaspoon salt ¼ teaspoon pepper 1 egg ¼ cup milk Vegetable oil   instructions In a pie plate or paper lunch bag, mix together flour, salt and pepper. In a small bowl, whisk together egg and milk. Working in several batches, place okra in egg mixture and coat well. Transfer to pie plate or paper bag and coat with flour. Pour about 1 inch Vegetable oil in a large cast iron skillet or Dutch oven. Heat oil until about 375 degrees. Place a single layer of okra in the oil. Cook until golden brown on bottom and use a spoon to flip over. Try to flip over a few at a time or it will take a long time to work your way through all of them and a few pieces may burn by the time you get to them. Once golden brown on both sides, use a slotted spoon to remove okra to a plate lined with paper towels. Sprinkle okra with some salt as soon as you remove it from the oil. Add more oil to the pan and fry remaining okra. Serve warm.   View Recipe Source

Fried Okra

 

ingredients

1 to 1½ pounds okra, caps cut off and sliced

1 cup flour

½ teaspoon salt

¼ teaspoon pepper

1 egg

¼ cup milk

Vegetable oil

 

instructions

In a pie plate or paper lunch bag, mix together flour, salt and pepper.

In a small bowl, whisk together egg and milk.

Working in several batches, place okra in egg mixture and coat well.

Transfer to pie plate or paper bag and coat with flour.

Pour about 1 inch Vegetable oil in a large cast iron skillet or Dutch oven. Heat oil until about 375 degrees.

Place a single layer of okra in the oil. Cook until golden brown on bottom and use a spoon to flip over. Try to flip over a few at a time or it will take a long time to work your way through all of them and a few pieces may burn by the time you get to them.

Once golden brown on both sides, use a slotted spoon to remove okra to a plate lined with paper towels. Sprinkle okra with some salt as soon as you remove it from the oil.

Add more oil to the pan and fry remaining okra. Serve warm.

 

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Grandma's Peanut Brittle Recipe   ingredients 2 cups of sugar 1 1/2 cups Karo syrup (can use corn syrup) 1/2 cup water 2 1/2 cups of raw, unsalted peanuts 1 tablespoon butter 2 teaspoons vanilla 2 rounded teaspoons baking soda   instructions Boil sugar, syrup and water till it threads, then reduce heat Add raw, unsalted peanuts and stir until mixed Continue to stir until the mixture is a golden brown Add butter, vanilla and baking soda and stir quickly As soon as it is mixed pour mixture into a greased pan and let cool Break into pieces   View Recipe Source

Grandma's Peanut Brittle Recipe

 

ingredients

2 cups of sugar

1 1/2 cups Karo syrup (can use corn syrup)

1/2 cup water

2 1/2 cups of raw, unsalted peanuts

1 tablespoon butter

2 teaspoons vanilla

2 rounded teaspoons baking soda

 

instructions

Boil sugar, syrup and water till it threads, then reduce heat

Add raw, unsalted peanuts and stir until mixed

Continue to stir until the mixture is a golden brown

Add butter, vanilla and baking soda and stir quickly

As soon as it is mixed pour mixture into a greased pan and let cool

Break into pieces

 

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Salted Caramel Popcorn   ingredients ½ cup unpopped popcorn kernels (about 16 cups popped corn) 1 cup salted butter 1 cup light brown sugar ⅓ cup light corn syrup 1½ - 2 tsp kosher or sea salt, divided   instructions Preheat oven to 300° Line a large baking sheet with parchment paper or a silicone mat. Set aside. Pop popcorn kernels using air popper into a large bowl. In a small saucepan melt butter, brown sugar, corn syrup and 1 tsp salt together over medium heat. Bring to boil. Boil for 4 minutes without stirring. Pour caramel mixture over popcorn and stir to coat evenly. Pour popcorn into lined pan, sprinkle remaining salt on top (1/2 tsp - 1 tsp depending on your personal taste preference) and place in oven. Bake for 30 minutes, stirring every 10 minutes. Allow popcorn to cool on a parchment lined counter.   View Recipe Source

Salted Caramel Popcorn

 

ingredients

½ cup unpopped popcorn kernels (about 16 cups popped corn)

1 cup salted butter

1 cup light brown sugar

⅓ cup light corn syrup

1½ - 2 tsp kosher or sea salt, divided

 

instructions

Preheat oven to 300°

Line a large baking sheet with parchment paper or a silicone mat. Set aside.

Pop popcorn kernels using air popper into a large bowl.

In a small saucepan melt butter, brown sugar, corn syrup and 1 tsp salt together over medium heat. Bring to boil. Boil for 4 minutes without stirring.

Pour caramel mixture over popcorn and stir to coat evenly.

Pour popcorn into lined pan, sprinkle remaining salt on top (1/2 tsp - 1 tsp depending on your personal taste preference) and place in oven. Bake for 30 minutes, stirring every 10 minutes.

Allow popcorn to cool on a parchment lined counter.

 

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