As we’ve shared garden goals from Abi and Sarah, a bigger picture has started to emerge. Across our team and our clients, the themes feel both practical and deeply human: starting earlier, planting with more intention, growing vertically instead of fighting nature, and making room for more flowers—whether that’s better-labeled dahlias or blooms woven right into the veggie beds. We’re hearing a shared desire to use what we grow, to learn by doing, to gain confidence and independence, and to let the garden be a place of connection—with partners, kids, and the rhythms of the seasons. It’s a reminder that gardeners are never bored… there’s always something new to try, together.

Whereas some love to follow systems in the garden, I’ve never been a checklist girl. Why do I garden? For the gatherings, the neighbors, the gumbo parties, the BLTs, the pesto weekends when everyone ends up around the kitchen island. My garden isn’t a system to master, but a source of abundance and inspiration that makes it easy to connect over food.

What started as a simple, slightly obsessive goal—harvesting something from my garden every single week—ended up reshaping how I cook, plan, and show up in my garden. I didn’t hit 52 weeks… but I came close, with fresh harvests in 48 weeks of the year. From a single bunch of kale to an absurdly joyful pepper haul, this challenge changed my mindset from “what do I feel like eating?” to “what do I have, and how can I use it?” If you’re motivated by goals, routines, and small wins, this reflection might inspire your next growing season.

Garden planning doesn’t actually start with seed catalogs — it starts in the kitchen. As we cook holiday meals and cozy winter dinners, we begin to notice what we wish we had fresh from the garden: herbs for soup, squash for roasting, greens for a quick salad. Read on to learn how winter cooking can guide smarter garden planning, from growing winter squash in summer to protecting one bed for cold-season harvests and preserving just enough to last. If you want your garden feeding you in January, the planning starts now.

The Annual Tomato Recipe Collection (Volume 2)
The countertops are overflowing, the fruit flies are circling, and it’s officially tomato takeover season. This year’s roundup includes a creamy labneh dip, that viral TikTok pasta, a spiced chickpea skillet, and a reminder that sometimes the simplest solution is just freezing the harvest for later. Consider this our annual tradition — new recipes, new inspiration, same late-summer abundance.

It’s 100 degrees outside, and everyone’s asking for lettuce — but your garden has other ideas. In Tennessee, mid-summer is the time to get creative with what is growing: juicy tomatoes, crisp cucumbers, tender squash, okra, beans, and more.

In this week’s blog, I’m sharing four no-lettuce salad recipes that celebrate the season and help you eat like a gardener. Plus, a little pep talk on why skipping grocery store lettuce is one of the best choices you can make for flavor, freshness, and local living.

Tomato Time in Tennessee!
April has officially ushered in frost-free gardening, and you know what that means—tomato season is here! While kale and broccoli have been holding down the fort, it’s finally time to plant the summer stars. But with dozens of varieties available at local nurseries, how do you choose the right one? In this blog, I’ll help you narrow it down based on your garden space and how you want to use your tomatoes—whether you're craving a BLT, stirring sauce from scratch, or just trying to get your kids to eat something red that isn’t candy. Let’s geek out on tomatoes together.

Plan your garden-inspired Thanksgiving meal…

How to use the garden to get at least 30 different plants a week into your diet.

Overwhelmed by alllll of the tomatoes? Here are some simple ways to preserve them for winter.

Got a big herb harvest? There are so many delicious ways to use it!