My First Garden Adventure: The Joys, Challenges, and New Recipes!

My First Garden Adventure: The Joys, Challenges, and Lessons Learned

This year, I embarked on a new adventure: planting a garden for the first time! The journey has been filled with excitement, a few trials, and plenty of learning opportunities. I’ve discovered just how fulfilling it is to nurture something from a tiny seed to a fully grown plant, and I want to share some of my thoughts with you.

One of the most fulfilling parts of this journey was watching my garden grow. From planting the seeds  and watching them sprout in the early spring months to transferring them into the actual garden to walking to the garden every few days excited to see what had changed since my last visit. There’s something incredibly satisfying about those moments – the afternoon sun warm on my skin, the birds chirping in the distance, and the sight of green leaves and colorful blooms stretching toward the sky. It’s a simple joy, but one that  made my summer days a little more bright.

Of course, gardening isn’t all sunshine and roses. I quickly learned that I wasn’t the only one interested in my growing plants. Rabbits and deer seemed to have an uncanny ability to sense when my veggies were growing too. It became a bit of a battle to keep them at bay – trying different natural repellents, setting up barriers, and even enlisting the help of my dogs who donated fur to spread around the garden as a deterrent!

Harvesting turned out to be another learning curve. Figuring out the right time to pick my veggies was trickier than I anticipated. I left some things too long, and they ended up overripe or spoiled. It was very different to see the size of some of my crops compared to what's in the stores. Turns out my strawberries were never going to get to the size of the store bought before they over ripened. But hey, every mistake is a lesson, and I’m already making notes on what to do differently next year.

One of my garden’s biggest successes was cucumbers – so many cucumbers! I had such a bounty that I decided to try my hand at pickling. It was surprisingly easy, and now my pantry is stocked with jars of homemade pickles. I have to say, there’s something incredibly satisfying about popping open a jar of pickles you made yourself! Here is the recipe I used for my pickling!

Refrigerator Pickles

Ingredients

• 6-7 pickling cucumbers
• 2 cups water
• 1 cup white vinegar ( or apple vinegar)
• 1Tbsp salt
• 1/2-1 tsp granulated sugar
• fresh dill
• 4-6 cloves garlic cloves or 4-6tsp garlic powder
• 10 whole black peppercorns
• 1/2 tsp yellow mustard seed
• 1/4 tsp red pepper flakes
• pinch celery salt

Instructions

1.Slice the cucumbers into 1/4" slices or spears. gather jars and lids. Set aside

2. In a saucepan, add water, vinegar, salt and sugar (is using), and heat, stirring occasionally, over MED HIGH heat until the salt and sugar have dissolved. Set aside and cool to room temperature.

3.While the brine is cooling, add cucumbers to jars. Make sure to leave enough room for the brine and other ingredients.

4.Add dill, garlic, mustard seed, black peppercorns, red pepper flakes and celery seed.

5. Pour the brine to cover the cucumbers, making sure to leave a 1/2" or so at the top. Seal jars to be airtight

6. Refrigerate for at least 5 days. Pickles will last 4-6 weeks after those 5 days, but will lose some of their crispness toward the end of their "shelf" life.

I also grew an abundance of zucchini and squash – so much, in fact, that my family started getting a little tired of eating them. But that didn’t stop me from experimenting in the kitchen. I stumbled upon a fantastic recipe that quickly became a personal favorite, and I’m excited to share it with you.

Parmesan Zucchini, Summer Squash and Tomatoes

• 2 small zucchini (1 lb), cut into 1/2- inch thick slices
• 2 small yellow squash (1 lb), cut into 1/2-inch thick slices
• 14 oz  grape tomatoes, sliced into halves
• 3 tablespoons olive oil
• 4 cloves garlic, minced (about 1 1/2 tablespoons)
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 425°F (220°C). Prepare a large baking sheet by lining it with parchment paper or lightly greasing it with olive oil to prevent sticking.
2. Combine the vegetables: In a large mixing bowl, place the sliced zucchini, yellow squash, and halved tomatoes. Drizzle the olive oil over the vegetables.
3. Add the garlic: Sprinkle the minced garlic over the vegetables. Toss gently to ensure that all the vegetables are evenly coated with the oil and garlic.
4. Spread on the baking sheet: Arrange the vegetables in a single layer on the prepared baking sheet. Be careful not to overcrowd them; this helps them roast evenly and caramelize beautifully.
5. Season with salt and pepper: Sprinkle salt and pepper over the vegetables to taste, making sure they are evenly distributed.
6. Roast the vegetables: Place the baking sheet in the preheated oven and roast for 20-25 minutes. Halfway through the cooking time, stir the vegetables to ensure even roasting. The vegetables should be tender and caramelized around the edges when done.

7. Add Parmesan cheese: Remove the roasted vegetables from the oven and transfer them to a serving dish. While the vegetables are still warm, sprinkle the grated Parmesan cheese over them. The warmth will help the cheese melt slightly, enhancing the dish's flavors.

8. Serve and enjoy!

As my first gardening season comes to a close, I’m already excited to do it all over again next year. I’ve made plenty of notes on what to do differently – from less of some and more of other plants to better timing on the harvest to finding even more ways to keep those pesky critters away – but overall, this has been an incredibly rewarding experience.

If you’ve been thinking about starting a garden, I can’t recommend it enough. The joy of watching your plants grow, the satisfaction of harvesting your own food, and the lessons learned along the way are truly priceless. Here’s to many more seasons of growth and discovery!

I’d love to hear about your gardening experiences! Feel free to share your tips, tricks, and favorite recipes in the comments below. Happy gardening, Wellness Warriors!