Growing your September Fruits & Vegetables with Pete's Organic Fertilizer

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.


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.  Pete’s Potting Mix and Pete’s Raised Bed Mix work well for planting these items.  And for top dressing these items, Pete’s Organic Fertilizer is an excellent way to naturally fertilize your plants.  If you are amending your existing soil, Pete’s Cow Manure works as an incredible soil amendment 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.

SEPTEMBER VEGETABLE LIST

  • Broccoli
  • Cabbage
  • Carrots
  • Cauliflower
BROCCOLI APPLE SALAD   INGREDIENTS 4 cups fresh broccoli florets, (about 2 medium heads) ½ cup shredded carrots ¼ cup diced red onion 2 large apples, finely chopped (I used gala apples) ½ cup pecans, coarsely chopped ½ cup dried cranberries Creamy dressing ingredients: ½ cup lite mayonnaise ½ cup low fat greek yogurt 2 Tablespoons lemon juice 1 Tablespoon sugar ¼ teaspoon salt ⅛ teaspoon pepper   INSTRUCTIONS In a large bowl combine broccoli, carrots, red onion, apples, pecans, and dried cranberries. To make the dressing: Whisk together mayonnaise, greek yogurt, lemon juice, sugar, salt and pepper. Add the dressing to the salad and toss to coat. Chill until ready to serve.   View Recipe Source

BROCCOLI APPLE SALAD

 

INGREDIENTS

4 cups fresh broccoli florets, (about 2 medium heads)

½ cup shredded carrots

¼ cup diced red onion

2 large apples, finely chopped (I used gala apples)

½ cup pecans, coarsely chopped

½ cup dried cranberries

Creamy dressing ingredients:

½ cup lite mayonnaise

½ cup low fat greek yogurt

2 Tablespoons lemon juice

1 Tablespoon sugar

¼ teaspoon salt

⅛ teaspoon pepper

 

INSTRUCTIONS

In a large bowl combine broccoli, carrots, red onion, apples, pecans, and dried cranberries.

To make the dressing: Whisk together mayonnaise, greek yogurt, lemon juice, sugar, salt and pepper.

Add the dressing to the salad and toss to coat. Chill until ready to serve.

 

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BAKED PARMESAN CARROT FRIES WITH CHILLI MAYO DIP   INGREDIENTS 2 large carrots, washed 1 egg 2 tbsp water 6 tbsp grated parmesan cheese ¼ tsp salt ¼ tsp pepper 6 tbsp mayonnaise 2 tsp chilli sauce (sweet chilli or hot chilli - your preference) Parsley   INSTRUCTIONS Preheat the oven to 200c/400f. Line a baking tray with parchment or a non-stick silicone mat. Slice the carrots into long thin pieces – about the size of a French fry (no need to peel). Mix the egg and water and place in a shallow dish. Place the parmesan into another shallow dish. Dip the carrot sticks first in the egg wash, allow any excess to drip off, then roll in the parmesan and place on the baking tray. Repeat until you’ve used all the carrots. Sprinkle with the salt and pepper, and place in the oven for 15-20 minutes, turning once until dark golden brown. Mix together the mayonnaise and chilli sauce in a small bowl. Take the fries out of the oven, place on a plate and sprinkle with parsley. Serve with the chilli mayo dip.   View Recipe Source

BAKED PARMESAN CARROT FRIES WITH CHILLI MAYO DIP

 

INGREDIENTS

2 large carrots, washed

1 egg

2 tbsp water

6 tbsp grated parmesan cheese

¼ tsp salt

¼ tsp pepper

6 tbsp mayonnaise

2 tsp chilli sauce (sweet chilli or hot chilli - your preference)

Parsley

 

INSTRUCTIONS

Preheat the oven to 200c/400f. Line a baking tray with parchment or a non-stick silicone mat.

Slice the carrots into long thin pieces – about the size of a French fry (no need to peel).

Mix the egg and water and place in a shallow dish. Place the parmesan into another shallow dish.

Dip the carrot sticks first in the egg wash, allow any excess to drip off, then roll in the parmesan and place on the baking tray. Repeat until you’ve used all the carrots. Sprinkle with the salt and pepper, and place in the oven for 15-20 minutes, turning once until dark golden brown.

Mix together the mayonnaise and chilli sauce in a small bowl.

Take the fries out of the oven, place on a plate and sprinkle with parsley. Serve with the chilli mayo dip.

 

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ROASTED CABBAGE STEAKS   INGREDIENTS 1/2 head savoy cabbage or green cabbage, cut into 1/2-inch-thick rounds 3 tablespoons olive oil ¾ teaspoon coarse salt ½ teaspoon ground white pepper 2 tablespoons balsamic vinegar 2 teaspoon honey 1 sprig fresh thyme   INSTRUCTIONS Preheat your oven to 400°F (200°C). Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil. In a bowl, combine olive oil, balsamic vinegar and honey. Arrange the cabbage slices in a single layer and brush with the honey balsamic vinaigrette. Season with coarse salt and ground pepper and sprinkle with thyme. Roast until cabbage slices are tender and edges are golden, 25 to 30 minutes.   View Recipe Source

ROASTED CABBAGE STEAKS

 

INGREDIENTS

1/2 head savoy cabbage or green cabbage, cut into 1/2-inch-thick rounds

3 tablespoons olive oil

¾ teaspoon coarse salt

½ teaspoon ground white pepper

2 tablespoons balsamic vinegar

2 teaspoon honey

1 sprig fresh thyme

 

INSTRUCTIONS

Preheat your oven to 400°F (200°C). Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil.

In a bowl, combine olive oil, balsamic vinegar and honey.

Arrange the cabbage slices in a single layer and brush with the honey balsamic vinaigrette. Season with coarse salt and ground pepper and sprinkle with thyme.

Roast until cabbage slices are tender and edges are golden, 25 to 30 minutes.

 

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CAULIFLOWER CHOWDER   INGREDIENTS 4 slices bacon, diced 2 tablespoons unsalted butter 2 cloves garlic, minced 1 onion, diced 2 carrots, peeled and diced 2 stalks celery, diced 1/4 cup all-purpose flour 4 cups chicken broth 1 cup 2% milk 1 head cauliflower, roughly chopped 1 bay leaf Kosher salt and freshly ground black pepper, to taste 2 tablespoons chopped fresh parsley leaves   INSTRUCTIONS Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside. Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in cauliflower and bay leaf. Cook, stirring occasionally, until barely crisp-tender, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes. Bring to a boil; reduce heat and simmer until cauliflower are tender, about 12-15 minutes; season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached. Serve immediately, garnished with bacon and parsley, if desired.   View Recipe Source

CAULIFLOWER CHOWDER

 

INGREDIENTS

4 slices bacon, diced

2 tablespoons unsalted butter

2 cloves garlic, minced

1 onion, diced

2 carrots, peeled and diced

2 stalks celery, diced

1/4 cup all-purpose flour

4 cups chicken broth

1 cup 2% milk

1 head cauliflower, roughly chopped

1 bay leaf

Kosher salt and freshly ground black pepper, to taste

2 tablespoons chopped fresh parsley leaves

 

INSTRUCTIONS

Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.

Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in cauliflower and bay leaf. Cook, stirring occasionally, until barely crisp-tender, about 3-4 minutes.

Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes.

Bring to a boil; reduce heat and simmer until cauliflower are tender, about 12-15 minutes; season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.

Serve immediately, garnished with bacon and parsley, if desired.

 

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