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What to Plant
Considered “warm-weather crops,” these vegetables can be planted as early as April and will continue to thrive through early autumn. To ensure a successful harvest, planting in the midst of summer is ideal—it’s when the sun is high in the sky and your yard’s soil is consistently warm.
Roma Tomatoes (72 days to grow)
Dig a hole deep enough to cover the plant up to its first set of leaves. Place in the hole and fill with soil. Water immediately after planting and continue to every other day in mild climates—or every day if you’re having a particularly hot summer. Fertilize weekly and pick your tomatoes once they are bright red.
Tip: For tall plants that bear heavy fruit, like tomatoes, encase the plant in a gardening cage to prevent it from toppling over.
Green Peppers & Jalapeño Peppers (68 days to grow)
Dig a hole that is equal in depth to the pepper plant’s container. Transfer the plant into the hole and fill with soil. Fertilize the plant weekly and water every few days. Pick your peppers when they have reached the size and color you desire.
Tip: Green peppers will gradually turn red (and sweet!) the longer they sit on the vine. Try picking them off the vine at various times to try the different flavor nuances.
Cilantro (Annual)
This herb grows annually, meaning it should be re-planted each year. Place the plant in warm, fertile soil and water generously every other day. Fertilize on a monthly basis and clip the fresh leaves often.
Tip: The leaves of this plant are cilantro, delicious for garnishing Mexican-inspired dishes and salads, but the seeds are coriander, a popular cooking spice with a unique citrus flavor.
Gourmet Garden Salsa
Incredibly simple and oh-so-good, this sweet and spicy salsa makes for the perfect appetizer or go-to summer snack.
INGREDIENTS
8 medium Roma tomatoes, peeled and chopped
1 medium white onion, peeled and chopped
1 medium green pepper, chopped
2 jalapeño peppers, chopped
2 cloves garlic, minced
1/2 cup vinegar
1 teaspoon salt
1 teaspoon sugar
1/8 teaspoon oregano
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cumin
Tip: If you plant your crops early enough when the soil is still cool, you can harvest gorgeous garlic and onion bulbs. But if you wait until summer, you’re better off purchasing these items at the store.
INSTRUCTIONS
- Combine the vegetables and garlic in a large saucepan over medium heat.
- Pour vinegar over mixture and add remaining ingredients. Reduce to low heat and let simmer uncovered for 25 minutes.
- Let cool. Serve in a small decorative bowl with tortilla chips.
Tip: Try mixing 1 cup of your salsa with 1/2 cup sour cream to make a cool, creamy sauce, perfect for dipping corn chips and fresh veggies. For even more easy appetizer ideas, check out our other simple dip recipes.
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