Summer goes fast — fifteen weeks from Memorial Day to Labor Day, to be exact. This year, we're being intentional about it. From defending a State Fair Blue Ribbon in the zinnia competition to hosting a build-your-own-bouquet party (a true introvert challenge), making panzanella with peak-season tomatoes, and finally canning a spicy salsa — this is our summer garden bucket list. We've also got hammock naps, lavender lemonade popsicles, and a secret weapon for mosquito-free evenings on the agenda. What are you putting on your list before September sneaks up?

I’ve been sneaking out to the garden in my pajamas to snip arugula for breakfast—and honestly, I don’t think I’ve ever eaten this well in March and April. Here’s what I’m making on repeat (and why simpler is better this time of year).

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.

The easiest, fastest way to turn an over abundance of cucumbers into a tasty snack that will last months in the refrigerator. It’s Quick Pickle Time!

Winter hardy greens are nutritious and even more delicious when it’s cold out. Here’s how to cook them up this season.

Plan your garden-inspired Thanksgiving meal…