Gardening Tips with Rhonda
Photo by Kyle Glenn on Unsplash
1. Keep a garden journal!
My garden journal is one of, if not the most, valuable gardening tools I own! Over the past few
summers, I’ve gotten into the habit of recording my gardening tasks as well as my garden’s progress.
What a help this has been from one summer to the next, reminding me when, what and where I
planted my seedlings and “companion” flowers and where they were purchased, (a map of my garden
layout is a must!), what my watering schedule was, how often and what I used to fertilize, when pests
and fungus arrived and how I treated them, and how I maintained my garden beds, i.e. pruning,
deadheading, staking and harvesting. I also record which plants produced and if they didn’t, possible
reasons why, so that I can address the causes the following growing season. I also make note of the
weather or major weather events, and last but not least, the wonderful visiting pollinators that bring so
much joy from one plant to another! I always feel a bit melancholy when I close my journal for the last
time after a growing season, putting my garden beds… to bed. At the same time, I’m filled with
anticipation of another growing season and getting dirt under my nails!
2. Freezing your garden bounty of basil and tomatoes!
If you’re up to your eyeballs in basil, freezing pesto in ice cube trays gives you perfect pre-measured
portions (roughly one tablespoon) ready to toss onto pasta, stir into salad dressings, or spread on top
of chicken breasts before baking. All you have to do is spoon pesto into clean, dry ice cube
compartments, filling just to the top then cover the tray with plastic wrap or the tray lid to prevent
freezer burn. Then freeze the cubes for 3-4 hours until they are solid. Lastly, pop the cubes out and
store them in a labeled freezer bag or airtight container, ready to add a plethora of pesto yumminess
to so many recipes!
Have a garden overflowing with tomatoes? Instead of letting them go bad, freeze whole tomatoes to
enjoy in soups, stews, and sauces for months to come! These tips will show you the right way to do it
without blanching or peeling them.
Choose ripe, unblemished tomatoes for the best flavor and texture.
Wash the tomatoes thoroughly to remove any dirt and pat dry.
Cut out the tomato's cores and place them in freezer bags.
Remove as much air as possible from the bags before sealing.
Label the bags with the date and store them in the freezer.
Let thaw in the refrigerator overnight.
Use frozen tomatoes within 6-12 months for optimal quality.