Beyond Tomatoes: 9 Plants Worth Trying This Summer
Last month Sarah talked about choosing the right tomato—because, let’s face it, tomatoes are the Beyoncé of the summer garden. You know Queen Bey is always going to have a massive hit for us. Most people think summer EQUALS tomatoes and they aren’t wrong, but what happens once you've planted your favorite slicers and cherry vines and still have more room in the garden? You might be ready to branch out… just a little.
We’re not talking about growing loofahs or yard-long beans (unless you want to, cause you know I will), but about tried-and-true crops that are still easy to grow in Middle Tennessee, with just enough flair to make your harvest more exciting.
Here are a few (Ok maybe more than a few, I can’t help myself!) garden additions we think are worth trying this year. These are like a bop from Chappell Roan: unexpected and fabulous in a very fun, niche-to-mainstream kind of way. 🎶I’m gonna keep on dancin’.🎶
🌶️ Peppers with Personality
Sure, bell peppers are great, but why not add a few plants with a little extra flavor or heat?
Shishito – A favorite for pan-roasting. Mild and blistery with just the occasional spicy one.
Jimmy Nardello – Sweet, red, and wrinkly in the best way. Excellent for frying or fresh.
Hungarian Wax or Banana Peppers – Perfect for pickling and surprisingly prolific.
🥒 Cucumbers that Climb and Crunch
Everyone loves a classic pickling cuke, but there are so many textures and shapes to explore:
Bush Pickle – No more trellis space? Look for bush varieties that stay small and can even do well in containers.
Armenian – Long, ribbed, and beautiful, they stay crisp even in the heat.
Aonaga Jibai – A skinny, Japanese cuke with tiny seeds and no bitterness.
🌿 Basil... but Make It Fancy
Let’s go beyond Genovese:
Thai Basil – Spicy-sweet with purple stems, great in curries and noodle bowls.
Lemon Basil – Citrusy and bright, perfect for pairing with seafood or infusing into tea. Also love this for adding scent to flower arrangements.
Purple Opal Basil – Adds visual pop to garden beds and makes a stunning pink vinegar.
Kapoor Tulsi aka Holy Basil – this smells fantastic (some say like bubblegum), and makes amazing tea. Even just letting it grow to scent the garden and attract pollinators will make you smile.
🍆 Easy to Love Eggplant
Even if you’re skeptical, there are some varieties that stay small and cook up quick. I bet Sarah will share her favorite baba ganoush recipe with you. She’s obsessed!
Fairy Tale – Tiny and striped with tender flesh that roasts or grills beautifully.
Japanese Long – Thin-skinned and mild, perfect for stir-fries or slicing on pizza.
🌱 Unexpected Additions
Acknowledging I have already given you more than 9 ideas, let’s just keep going. These crops are hearty, productive, and just a bit off the beaten path:
Okra – A Southern staple that thrives in heat. We find the red types stay tender even when pods get big. Still best harvested young and often.
Wax Beans – Just like green beans, but buttery yellow and easy to spot at harvest time.
Ginger (yes, really!) – Start with a chunk of organic root in a pot with rich soil. Harvest baby ginger in the fall—so fragrant and special.
Ground Cherries (a.k.a. husk cherries) – These small golden fruits grow like tomatillos and taste like pineapple meets tomato. Pop them into lunchboxes, salads, or jam — if they make it inside.
Patty Pan Squash – A heat-loving summer squash that looks like a flying saucer and tastes like buttery zucchini. Pick when small and roast whole or slice and sautée with garlic.
Who’s the Surprise Hit of Your Summer Garden?
Our gardens are where creativity meets nourishment, experimentation leads to enjoyment. Adding a few new varieties not only spices up your meals—it makes your garden feel more personal, more exciting, and more yours. Let us know what you try this year and what you thought of the new crop. Maybe we’ll be grooving to your selections next summer.
