If you’ve ever found yourself with more tomatoes than you know what to do with, homemade ketchup is a perfect way to put them to good use. Not only does it taste way better than anything from the store, but when you can it in a water bath canner, you’ll have a shelf-stable stash that lasts all year.

Homemade ketchup is easier than you might think. The acidity from the tomatoes (plus a little vinegar) makes it safe for water bath canning, and once you’ve sealed those jars, you’ve got a homemade condiment ready whenever you need it. No weird preservatives, no excess sugar—just real, rich tomato flavor.

Let’s walk through the process step by step, from simmering your ketchup down, the recipe will be next, to that perfect consistency to sealing it up for long-term storage.

Water bath canning ketchup is a straightforward process, but it does require careful attention to acidity and processing times to ensure a safe, shelf-stable product. Here’s how to do it:

What You’ll Need:

• Prepared ketchup (fully cooked and hot). Recipe is listed below.

• Mason jars (pint or half-pint) with new lids and rings

• Water bath canner (or a large pot with a rack)

• Jar lifter & canning funnel

• Clean cloths

Step-by-Step Instructions:

1. Prep Your Jars & Canner

• Wash jars, lids, and rings in hot, soapy water. Rinse well.

• Keep the jars hot by placing them in a pot of simmering water or in the dishwasher on a heated cycle.

• Fill your water bath canner halfway with water and bring it to a simmer while you prepare the ketchup.

2. Fill the Jars

• Using a funnel, ladle the hot ketchup into the hot jars, leaving 1/2-inch headspace.

• Run a bubble remover or knife along the inside of the jar to release any trapped air.

• Wipe the rims with a clean, damp cloth to remove any residue.

• Place the lids on the jars and screw the rings on finger-tight (not too tight—air needs to escape during processing).

3. Process in the Water Bath

• Place jars into the canner using a jar lifter, ensuring they are fully submerged with at least 1-2 inches of water above the lids.

• Bring the water to a rolling boil, then start the processing time:

• Pints and half-pints: 15 minutes (adjust for altitude if needed—add 5 minutes for 1,000-3,000 feet, 10 minutes for 3,001-6,000 feet, etc.).

• Once time is up, turn off the heat and let jars sit in the water for 5 minutes before removing.

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4. Cool & Store Your Homemade Ketchup

• Carefully lift jars out and place them on a towel-lined countertop.

• Let them cool undisturbed for 12-24 hours.

• Check seals: The lids should be concave and not pop when pressed.

• Store sealed jars in a cool, dark place for up to one year. Any unsealed jars should go in the fridge and be used within a few weeks.

And that’s it! You’ve now got homemade, shelf-stable ketchup ready for burgers, fries, and everything in between.

Homemade Canned Ketchup

Course: homemaking

Prep time

32

minutes

Cooking time

4

hours 

A delicious homemade canned ketchup, perfect to use up all of those garden tomatoes.

Ingredients

• 5 lbs fresh or frozen and thawed tomatoes – cored and seeded

• 1 onion

• 3 cloves of fresh garlic

• 1/3 – 1/2 cup granulated sugar

• 3/4 cup white vinegar

• 3/4 tbsp salt

• 1/2 tsp cinnamon

• 1/2 tsp paprika

• 1/4 tsp celery seed

• 1/4 tsp cloves

• 1/8 tsp ground mustard

• 1/8 cayenne pepper powder

• 1/8 black pepper

Directions

• Remove cores and seeds from tomatoes. You’ll need 5lbs after removing.
• Place tomatoes in large pot, add onion and garlic. Simmer for 1-2 hours stirring occasionally.
• Drain as much liquid as possible. Place the tomatoes, onion & garlic in a high speed blender until smooth as possible.
• This step is optional, but I find it gives the perfect smooth ketchup texture. Pour the blended mixture through a mesh strainer over a pot. Use a spatula to push the mixture through.
• Add the remaining ingredients to the pot and bring to a boil for a few minutes.
• After a few minutes, reduce to a simmer and stir occasionally for 2-3 hours, or until the desired thickness is reached.
• Return the ketchup to the blender and give the mixture a final blend to ensure maximum smoothness.
• Pour into half-pint or pint jars, wiping the rim with vinegar.
• Place lids and rings on finger tight.
• Process in a boiling water bath for 15 minutes. See note to adjust for altitude.

Notes

• Pints and half-pints: 15 minutes (adjust for altitude if needed—add 5 minutes for 1,000-3,000 feet, 10 minutes for 3,001-6,000 feet, etc.).

The post Homemade Canned Ketchup appeared first on Modern Homestead Haven.

In an age where modern technology is woven into nearly every aspect of our lives, many homesteaders face a unique challenge: how to embrace the conveniences of modern technology without compromising the simplicity and self-sufficiency that homesteading embodies. The balance between modern technology and homesteading isn’t about rejecting progress—it’s about using it intentionally to enhance your homesteading journey while staying true to the core values of sustainable, mindful living.

Homesteading is often seen as a return to traditional living—growing your own food, raising animals, and becoming more self-sufficient. At the same time, modern technology offers powerful tools that can make these tasks easier and more efficient. The key is not to let technology dominate your lifestyle but to integrate it in a way that supports your homesteading goals.

For example, solar panels allow you to generate your own electricity, reducing dependence on the grid while aligning with sustainable living values. Smart irrigation systems can conserve water and automate watering schedules, making it easier to manage large gardens. Even social media and online communities provide valuable knowledge and support from fellow homesteaders worldwide.

Here are practical ways to incorporate modern technology into your homesteading life without losing the essence of simplicity:

Switching to solar or wind power allows you to reduce your carbon footprint and cut down on utility costs. Off-grid solar systems are now more affordable and efficient than ever, giving you the ability to power essential appliances and tools.

Suggested Products:

Eco-Worthy 12v 100watt Solar Panels – Great for beginners; easy to install and scalable.

Jackery Portable Power Station – A reliable backup power source for off-grid living.

Tip: Start with a small solar panel setup to power lights or a well pump, then scale up as your budget allows.

Modern technology can help streamline garden maintenance without constant manual oversight. Smart irrigation systems, soil monitors, and weather-tracking apps can optimize watering and planting times based on real-time data.

Suggested Products:

Smart Sprinkler Controller – Automates your watering schedule based on weather and soil conditions.

Automatic Watering Sprinkler Controller

Example: A smart drip irrigation system can adjust water output based on rainfall and soil moisture levels, conserving water and ensuring healthier plants.

Caring for animals is a big part of homesteading, and technology can make it easier. Automated feeders, smart cameras, and temperature sensors help monitor livestock health and comfort without constant physical presence.

Suggested Products:

Cellular Trail Cam with Solar Panel – Affordable smart camera with night vision to monitor your coop or barn.

Automatic Chicken Coop Door – Opens and closes based on light levels to protect chickens from predators.

Heated Water Bowl – Prevents water from freezing in winter.

Tip: Use a smart camera in your chicken coop to keep an eye on your flock and receive alerts if predators are nearby.

Modern kitchen tools like dehydrators, vacuum sealers, and smart pressure cookers make preserving your harvest faster and more reliable. Digital kitchen scales and thermometers also help ensure consistent results when making homemade bread, yogurt, or cheese.

Suggested Products:

Dehydrator – This is a large capacity one that I use, but smaller versions, like this one, work just as fine!

Food Saver Vacuum Sealer – Keeps food fresh longer and helps with bulk storage. I use mine for freezing garden veggies and our homemade deer sausage.

Stand Mixer – Perfect for all that fresh baking.

Freeze Dryer – This is a high ticket item for many homesteads. I’ve done tons of research on freeze dryers and Harvest Right seems to be the leader in terms of quality.

Example: A smart pressure cooker can cut down canning time and help you process large batches of tomatoes or pickles with minimal effort. I personally still use my water bath canner for almost everything – but that’s because cooking with pressure scares me, lol.

Online platforms and social media groups have made it easier than ever to connect with other homesteaders, share tips, and troubleshoot problems. Blogs, YouTube channels, and podcasts offer a treasure trove of advice and inspiration.

Suggested Resources:

Facebook Groups – “Homesteading for Beginners” and “Modern Homesteading Tips” are great starting points.

Podcasts – The Modern Homesteading Podcast and Pioneering Today provide practical advice and inspiration.

YouTube Channels – Roots and Refuge Farm and Justin Rhodes offer valuable homesteading tips and motivation.

Tip: Follow homesteading hashtags or join Facebook groups dedicated to homesteading topics to build a virtual network of support.

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While modern technology can make life easier, it’s important to avoid becoming too dependent on it. Homesteading is about learning to live with the rhythms of nature and becoming more self-reliant—not replacing that experience with automation.

Here’s how to maintain balance:

• Limit screen time – Schedule designated times for social media and online research to avoid distraction.

• Practice analog skills – Learn how to garden, preserve food, and care for animals without relying entirely on technology.

• Embrace simplicity – Use technology as a tool, not a crutch. If a task can be done more simply without tech, choose the low-tech method.

Balancing modern technology and homesteading is about intention. Thoughtfully integrating technology into your homestead can save time, increase efficiency, and improve self-sufficiency—without sacrificing the peace and simplicity that drew you to homesteading in the first place. By using modern tools to enhance, rather than replace, traditional homesteading practices, you can create a lifestyle that is both rooted in tradition and supported by innovation.

The post Balancing Modern Technology with a Simple Homestead Life appeared first on Modern Homestead Haven.

Simple & Beginner Friendly

Mead is one of my favorite things to make from various garden harvests. The end result is an alcoholic wine like drink made from fermenting honey, yeast and additives for flavor – like fruit. It’s so beginner friendly and relatively inexpensive if you compare it to the price of a regular bottle of wine. This recipe can be altered into a million different combinations by swapping out the cherry and replacing it with whatever fruit, herb or floral you wish – like Rhubarb for example. Cherry mead is one that I make frequently because of the overall abundance of cherry trees in my area. Plus, gifting the bottled product to friends and family is a perfect low budget option for the holidays or birthdays!

To go more in depth on the mead making process, check out my Beginners Guide to Making Mead post!

• Glass one gallon fermentation jug with air stop
• Large stainless steel pot
• Stainless steel spoon
• Large funnel
• Kitchen thermometer
• Sanitizer. My favorite one is One Step

• Any flip top bottles
• Bottling wand
• Siphon tubing
• Alternatively to flip top bottles, you can use old wine bottles and cork them.

• 3 cups pitted cherries – fresh or frozen. I prefer fresh.
• Honey – 1-1.5 kg’s for a one gallon batch. You can do a 5 gallon batch but I recommend starting with 1!
• Brewing yeast
• Optional raisins – it acts as food for the yeast.

First Step… Always Sanitize!!!

It’s a pain in the butt, yes. But it’s essential. Use whichever sanitizer you have and sanitize all equipment according to the package instructions. Like the pot, spoon, fermentation jug, and airlock etc. Follow the direction on the sanitizer and you’re good to go. To be extra cautious, I like to sanitize my workspace with a water and bleach mixture a few hours prior to making my mead just to be careful – but that’s completely optional and probably overkill on my part.

When I first started making mead I used peroxide as my sanitation method. I would wash everything first and then spray the 3% peroxide in and on all of my equipment. It worked well enough but I wasn’t 100% confident that it was sanitizing everything well enough.

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Make The ‘Must’

Must is the term used for the water and honey mixture. They way that works best for me is to add a little over 1/2 a gallon of filtered water to the pot and heat it up very slowly – use the low heat setting. Once the water is warm but not boiling, go ahead and add the honey.

The amount of honey used will determine how dry or sweet the mead will turn out. Two pounds or less will result in a very dry mead, while 2.5 pounds and above (I use a little over 3) will give a much sweeter end result.

Stir the honey in until it dissolves. Once everything is dissolved, turn the heat off and lets move on!

Add in the ‘flavor’ of choice, for this recipe we’ll use cherries. I used around 3 cups pitted & fresh! Following the cherries, add in a small handful of raisins. The raisins act as a natural food for the yeast.

Once the cherry and raisins are in the fermentation vessel, get ready to pour the honey water mixture into the jug. This can get very sticky if the mixture spills – so use a large as possible funnel, LOL! Once poured, top off the jug with cool filtered water leaving at least 2 inches between the honey mixture and the top of the jug.

Time to pitch the yeast. The water cannot be any warmer than 90 degrees F or it’ll affect the activity of the yeast. This is where you’ll use your thermometer. Others like to mix the yeast with a little water and pour that into the jug but I like to add the yeast right in once the temperature reaches 90 degrees. Add about 1/2 the packet for 1 gallon.

Time To Shake

Lets hope the jug you have comes with a screw top lid because the mead needs to be shaken up for quite some time. If your jug doesn’t have a lid, you’ll have to improvise with the airlock stopper & cover the hole with your finger. Or I’m sure an old wine cork would work, too!

Once the yeast is pitched, secure the lid tight and shake that puppy. Mix and shake for 10 minutes. It’s pretty hard on the shoulders and arms so having someone around to switch with makes a huge difference.

Finally, Add The Airlock

After shaking, add the stopper and airlock to the jug. Make sure to fill the airlock with filtered water to the line. After awhile you should start to see fermentation happening. Don’t be discouraged if you don’t – it can take a 24-48 hours to start.

The first couple days of fermentation can get a little messy but don’t worry! If the bubbles rise up into the airlock, simply remove it, rinse it, add fresh water and place it back on. All the crazy bubbles and foam at the top just means that the fermentation is working!

Keep the jug somewhere dark and cook, and check on it now and then. Mead can take 4-6 weeks to fully ferment. If you’d like to wait longer before bottling to be safe, that is just fine. I have another blog post that acts a beginner guide to mead making if you want to check that out too! Once 6 weeks have passed and you don’t see anymore fermentation bubbles, you’re safe to bottle! You can drink it ‘green’ (right away) or you can let it age and develop a deeper flavor. I personally like to leave mine for 6-12 months before drinking – I just like the taste better.

Using your auto siphon and bottling wand – funnel the mead into washed and sanitized bottles. Try to leave behind the sediment and fruit!

Cherry Mead

A simple, tasty and homemade alcoholic beverage that is relatively simple to make at home… with the right ingredients and equipment.

Ingredients

• – filtered water
  – 3 cups fresh, pitted cherries
  – 2.5 – 3 pounds of honey
  – 1/2 package of yeast.
  – handful of raisins (10-20)

Directions

• Sanitize all mead making equipment according to package directions.
• Slowly heat a little over 1/2 a gallon of water in the large pot. Add anywhere between 2-3.5 pounds of honey to the warm water and stir until dissolved. Turn off the heat.
• Add 3 cups of fresh pitted cherries and a handful of raisins to the glass fermentation jug.
• Using a large funnel, carefully pour the honey/water mixture into the jug leaving 3 inches of space between the mixture and the top of the jug. Add about an inch of cold filtered water to the jug, and mix. (Add the lid and shake everything around)
• Once everything is combined, add 1/2 package of champagne yeast. Add the lid back on and shake shake shake – for at least 10 minutes.
• Pop the stopper in the jug and add water to the line on the airlock and secure it to the stopper in the jug. Place the jug somewhere dark and cool. Fermentation should begin within a day but can take up to three. Occasionally check on the fermentation process and clean out the airlock if the foam and bubbles rise into it.
• Once the fermentation has stopped, which takes up to six weeks, the mead can be bottled and left to age for as long as you wish. The longer it ages the more the flavor develops.

Notes

• To learn more about the mead making process – see my post here!

The post Cherry Mead appeared first on Modern Homestead Haven.

Growing cucumbers can be a gratifying experience, and by following these steps, you can increase your chances of success:

Selecting the Right Variety: Choose cucumber varieties that suit your growing conditions and preferences. Options include slicing cucumbers for salads, pickling cucumbers for preserving, or specialty varieties like lemon cucumbers for unique flavors.

Fertility: Cucumbers thrive in nutrient-rich soil, so it’s essential to prepare the soil before planting. Incorporating organic matter like compost or well-rotted manure can improve soil fertility and provide essential nutrients for plant growth.

pH Level: Aim for a slightly acidic to neutral pH level in the soil, ideally between 6.0 to 7.0. You can test the pH of your soil using a home testing kit or by sending a sample to a local agricultural extension service for analysis.

Drainage: Cucumbers prefer well-draining soil to prevent waterlogging, which can lead to root rot and other issues. If your soil tends to retain water, consider amending it with materials like sand or perlite to improve drainage.

Tillage: Before planting, loosen the soil to a depth of about 6 to 8 inches using a garden fork or tiller. This helps create a loose and aerated soil structure, which promotes healthy root development and water infiltration.

Planting Your Cucumbers

Choosing the Planting Location: Select a sunny spot in your garden that receives at least 6 to 8 hours of direct sunlight daily. Cucumbers are warm-season crops and require warmth to grow and produce fruit.

Planting Seeds or Seedlings: You can start cucumber plants indoors about 3-4 weeks before the last expected frost date in your area. Alternatively, sow cucumber seeds directly into the garden soil once all danger of frost has passed. Plant seeds about 1 inch deep and 12 to 24 inches apart, depending on the variety. So, You’ll need to do your research!

Direct Sowing: If you’re sowing cucumber seeds directly into the garden soil, spacing is crucial to ensure adequate room for plant growth and development. Space seeds about 1 inch deep and 12 to 24 inches apart in rows, depending on the variety.

Hills vs. Rows: Cucumbers can be planted in either hills or rows, depending on your preference and available space. In row planting, space the rows about 3 to 5 feet apart to allow for easy access and airflow between plants.

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Thinning: If you’ve planted multiple seeds in each hole, thinning is essential to avoid overcrowding and competition for nutrients. Once seedlings emerge and develop their first true leaves, thin them to one strong seedling per hole, ensuring proper spacing between plants. This all depends on how you like to grow cucumbers – I prefer mine to be a little crowded to make maximum use of space, but I also supplement with added nutrients.

Support Structures: If you’re using support structures like trellises or stakes, consider planting cucumbers closer together to maximize space utilization. Vertical gardening techniques allow for higher planting densities while still providing adequate support for the vining plants. I’ve grown cucumbers both with and without a trellis and each method has it’s own pros and cons. I recommend experimenting and learning how to grow cucumbers in a way that suits you!

Watering: Keep the soil consistently moist but not waterlogged. Cucumbers have shallow roots, so frequent watering is essential, especially during hot and dry weather. Avoid overhead watering, as it can promote diseases; instead, use a soaker hose or drip irrigation system.

Fertilizing: Apply a balanced fertilizer or compost to the soil before planting, and then continue to feed the plants every few weeks throughout the growing season. Be cautious not to over-fertilize, as this can lead to excessive foliage growth at the expense of fruit production.

Pruning and Thinning: Remove any damaged or diseased leaves and prune excessive foliage to improve air circulation and sunlight penetration. Thin out overcrowded seedlings to allow proper spacing and prevent competition for nutrients.

Pest and Disease Management: Keep an eye out for common cucumber pests like aphids, cucumber beetles, and powdery mildew. Practice good garden hygiene, such as removing plant debris and rotating crops annually, to minimize the risk of pests and diseases.

Harvesting: Most cucumber varieties are ready for harvest in 50 to 70 days after planting, depending on the specific variety and growing conditions. Harvest cucumbers when they reach the desired size and color, typically 6 to 8 inches long for slicing cucumbers and smaller for pickling varieties. Use sharp scissors or pruning shears to cut the fruit from the vine, taking care not to damage the plant.

• Monoecious: Most garden cucumbers are what we call “monoecious,” meaning they have male and female flowers on the same plant.
• Gynoecious: These cucumber types are all about girl power – they mainly produce female flowers. Some need pollination to bear fruit, while others are like, “Who needs boys?” and do just fine without them, giving you tons of cucumbers without male flowers getting in the way.
• Parthenocarpic: These cucumbers are the rebels of the bunch. They couldn’t care less about pollination for fruit growth.

Fresh in Salads: Cucumbers are salad staples, adding a crisp and refreshing crunch to any bowl of greens. Slice them up or dice them for a burst of flavor and texture.

Sliced for Sandwiches: Upgrade your sandwiches by adding cucumber slices for extra freshness and crunch. They’re a great addition to everything from classic deli sandwiches to veggie wraps.

Pickling: If you’re feeling a bit adventurous, why not try your hand at pickling? Cucumbers make delicious pickles when soaked in a tangy brine with herbs and spices. Homemade pickles are perfect for snacking or adding to sandwiches and burgers. Check out my dill pickle recipe!

Refreshing Beverages: Blend cucumbers into smoothies or juice them for a hydrating and revitalizing drink. Cucumber-infused water is also a popular choice for a refreshing and detoxifying beverage.

Cold Soups: Cucumbers are a key ingredient in cold soups like gazpacho, providing a cool and refreshing base that’s perfect for hot summer days.

Garnishes and Decorations: Get creative with cucumber garnishes and decorations for your dishes. Slice them thinly and curl them into ribbons for an elegant touch, or use a vegetable peeler to create decorative patterns.

Skin Care: Cucumbers are known for their soothing and hydrating properties, making them a popular ingredient in homemade skincare treatments. Try placing cucumber slices over your eyes to reduce puffiness or blend them into a face mask for a refreshing skin treatment.

Relish and Salsa: Chop cucumbers finely and mix them with onions, tomatoes, and herbs for a delicious relish or salsa. Serve it alongside grilled meats or as a topping for tacos and nachos.

I hope this gave you a little more insight on how to grow cucumbers! As always, please share your experiences in the comments!

As always, Happy Gardening!

The post How to Grow Cucumbers appeared first on Modern Homestead Haven.

Basil, with its vibrant green leaves and distinctive aroma, is a staple herb in kitchens around the world. Whether you’re a seasoned gardener or just starting out, cultivating basil in your own backyard can be a rewarding and delicious experience. Read more to learn just how easy it is to grow basil!

Be sure to buy seeds from a quality supplier. I love Seeds Now. They have a wide range of basil seeds and even some free growing guides!

All About Basil

Botanical Information:

• Botanical Name: Ocimum americanum
• Life Cycle: Herbaceous annual
• Hardiness Zones: All Zones – I start seeds indoors and have a bountiful harvest in zone 3a
• Planting Season: Spring, summer
• Days to Maturity: 60-80 days; can begin harvesting when 6″ tall

Planting Details:

• Depth to Plant Seeds: 1/4″ deep
• Days to Germinate: 5-10 days
• Germination Soil Temperatures: 70°F-75°F
• Spacing Between Plants: 12″-16″ apart
• Spacing Between Rows: 18″-22″ apart
• Number of Plants per Square Foot: 1 or 2 per square foot (I prefer planting them closer)
• Start Seeds Indoors: Yes (Optional)

Soil and Environmental Requirements:

• Soil Types: Sandy, loamy, silty, rich, moist, well-drained
• Soil pH: 6.0-7.5
• Sun Needs: Full sun
• Water Needs: High – keep soil moist
• Heat Tolerant: Yes
• Deer Resistant: Yes

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Uses of Basil

Basil is widely used in culinary dishes. Basil is renowned for its aromatic and distinctive flavor profile. Its taste is often described as sweet, slightly peppery, and with hints of anise or clove-like undertones. Depending on the variety, basil can also exhibit subtle differences in flavor intensity and notes, ranging from mild and delicate to bold and robust. Use a dehydrator or hang to dry your basil for use year round!

Basil is not only cherished for its culinary uses but also valued for its potential medicinal benefits. Some of the medicinal properties attributed to basil include:

1. Anti-inflammatory: Basil contains compounds like eugenol and rosmarinic acid, which have anti-inflammatory properties. Consuming basil or using basil oil may help reduce inflammation in the body.
2. Antioxidant: Basil is rich in antioxidants, such as flavonoids and polyphenols, which help protect cells from oxidative stress caused by free radicals. This antioxidant activity may contribute to overall health and wellness.
3. Antimicrobial: Basil has antimicrobial properties that may help fight against certain bacteria, viruses, and fungi. It has been used traditionally to support immune health and combat infections.
4. Digestive Aid: Basil has been used in traditional medicine to aid digestion and relieve digestive discomfort. It may help soothe the stomach, reduce gas and bloating, and promote healthy digestion.
5. Stress Relief: The aroma of basil has been associated with relaxation and stress relief. In aromatherapy, basil essential oil is used to alleviate tension, promote mental clarity, and uplift the mood.
6. Respiratory Support: Basil has expectorant properties that may help loosen mucus and relieve respiratory congestion. It is often used in herbal remedies for coughs, colds, and respiratory infections.
7. Blood Sugar Control: Some research suggests that basil may help regulate blood sugar levels and improve insulin sensitivity. Consuming basil regularly as part of a balanced diet may be beneficial for individuals with diabetes or insulin resistance.

While basil offers these potential health benefits, it’s essential to incorporate it as part of a varied and balanced diet, and to consult with a healthcare professional before using it as a treatment for any specific medical condition.

To learn more about medicinal herbs, check out my top 5 medicinal herbs and the remedies to go along with them!

How to Grow Basil With Companions

Basil serves as an excellent companion plant in the garden, offering a myriad of benefits. Its aromatic foliage attracts beneficial insects like hummingbirds, pollinators, and predatory insects that prey on garden pests. Additionally, basil acts as a natural repellent, deterring a wide range of common garden pests including:

• Tomato hornworms
• Aphids
• Asparagus beetles
• Cabbage worms
• Cabbage moths
• Cabbage white butterflies
• Spider mites
• Carrot rust flies
• Flies
• Maggots

Incorporating basil into your garden not only enhances biodiversity but also helps to maintain a balanced ecosystem and reduce the need for chemical pesticides. I love planting my basil in with my tomatoes! Basil can be planted with an array of garden companions:

1. Tomatoes: Basil and tomatoes are classic companions in the garden. Basil can enhance the flavor of tomatoes while also helping to repel pests like aphids and hornworms.
2. Peppers: Basil is beneficial when planted near peppers as it can improve their flavor and repel pests such as aphids and spider mites.
3. Oregano: These two herbs share similar growing conditions and complement each other well in the garden. They can be planted together to create a fragrant and flavorful herb garden.
4. Rosemary: Basil and rosemary are both aromatic herbs that can be grown together to create a visually appealing and aromatic garden space. Rosemary’s strong scent may also help deter pests.
5. Lettuce: Basil can be planted alongside lettuce to help repel pests like slugs and aphids while also providing a flavorful addition to salads.
6. Beans: Basil can help improve the flavor of beans and deter pests such as beetles and aphids when planted nearby.
7. Cucumbers: Basil can enhance the flavor of cucumbers and help repel pests like whiteflies and aphids.
8. Marigolds: While not a vegetable or herb, marigolds are often planted as companion plants with basil. Marigolds can help repel pests like nematodes and aphids while also adding color to the garden.

How to Plant Basil

Basil is an annual so it’s planted in the spring and will die back likely after the first fall frost. Basil loves heat so ensure temperatures are sufficient before you plant outside. If you live in a zone that has a longer summer, sowing seeds directly into the ground is likely what you’ll do. But, for those of us that live in shorter, cooler zones… we’ll need to start the seeds indoors and transplant to the garden in the spring. Plant the seeds – either outdoors or in a seedling nursery pot – 1/4 inch deep and keep it well watered, but not soggy. Ensure the pots are in a warm area if you plan to start indoors. Once your basil has popped out of the ground and is growing – it’ll need 6-8 hours of sunlight. Make sure the outdoor spot chosen for your basil is full sun and they are spaced 12 inches apart. Ensure your basil gets watered frequently.

How to Harvest Basil

When learning how to grow basil, it’s essential to maintain its growth by promptly removing any flowers that begin to pop out of the top of the plant. This action redirects the plant’s energy towards leaf production and promotes branching. Once your basil plant reaches around 6 inches in height, you can start pinching off the top portions of these branches to further encourage branching. You can bring in the parts you pinched off and use them as you wish. Plus, pinching off will encourage a bushier, healthier plant.

Let me know your basil success stories in the comments! Happy Gardening!

The post How To Grow Basil appeared first on Modern Homestead Haven.

Growing your own food in today’s society holds profound importance, offering a multitude of benefits that extend far beyond mere sustenance. In an era marked by environmental concerns, health consciousness, and economic fluctuations, cultivating your own produce emerges as a practical and rewarding endeavor. Here are some key reasons why growing food and herbs in your backyard is significant in contemporary society:

1. Food Security: With uncertainties surrounding global food supply chains due to factors such as climate change, political instability, and pandemics, cultivating your own food provides a sense of security. By reducing reliance on external sources, individuals and communities can safeguard themselves against potential disruptions in food distribution.
2. Nutritional Quality: Homegrown produce often boasts superior nutritional quality compared to commercially grown counterparts. The ability to control soil quality, avoid harmful pesticides, and harvest at peak ripeness ensures that fruits, vegetables, and herbs are rich in essential vitamins, minerals, and antioxidants, promoting optimal health and well-being.
3. Environmental Sustainability: Industrial agriculture contributes significantly to environmental degradation through deforestation, water pollution, and greenhouse gas emissions. By adopting sustainable gardening practices such as composting, rainwater harvesting, and organic cultivation techniques, home gardeners can minimize their ecological footprint and contribute to preserving biodiversity and mitigating climate change.
4. Cost Savings: While the initial investment in gardening equipment and seeds may seem daunting, growing your own food can lead to substantial long-term savings. By eliminating the markup associated with retail prices and reducing grocery bills, individuals can enjoy fresh, organic produce at a fraction of the cost.
5. Connection to Nature: Engaging in gardening fosters a deeper connection to the natural world, allowing individuals to reconnect with the rhythms of the seasons and gain a profound appreciation for the interconnectedness of all living beings. Tending to plants offers therapeutic benefits, reducing stress levels, and promoting mindfulness.
6. Community Building: Gardening has the power to bring people together, fostering a sense of community spirit and camaraderie. Community gardens, in particular, serve as hubs for social interaction, knowledge sharing, and collective empowerment, transcending cultural and socioeconomic barriers.
7. Self-Sufficiency: Growing your own food cultivates a sense of self-sufficiency and resilience, empowering individuals to take control of their food production and consumption. This autonomy extends beyond the realm of food security, influencing lifestyle choices and fostering a mindset of resourcefulness and independence.
8. Cultural Preservation: Many heirloom varieties of fruits, vegetables, and herbs are at risk of extinction due to the homogenization of agricultural practices. By growing heritage plants, individuals contribute to the preservation of cultural diversity and culinary traditions, ensuring that future generations can continue to enjoy the rich tapestry of flavors and textures that define regional cuisines.

No One is an Expert

Now, I understand that there are people out there with wishes to grow their very own produce but don’t have the knowledge to start. No one knows everything – that is a fact. All of my friends come to me because they think I am the garden expert but that is simply inaccurate. I have loads of experience, yes. But I still run into road blocks or turn to my library of books multiple times throughout the growing season. In this post, I will share with you all of the books that I recommend to keep on hand for your own gardening journey! I prefer books and note pads because if our world ever goes to crap and we have no access to the internet – we have the resources to turn to!

Where to Start?

Starting with quality seeds is always step one. Seeds Now has hundreds of quality seed varieties to choose from. You can check the seeds out here. They also have resource packages – perfect for the avid learners – that you can view here.

Gardening Connects us to Nature

Living simply and sustainably is like finding the ultimate balance in life, you know? It’s about stripping away the excess and focusing on what truly matters – our connection to each other and to the world around us. When we simplify, we create space for joy and creativity. And when we live sustainably, we become stewards of the earth. It’s a beautiful dance between simplicity and sustainability, where every mindful choice we make ripples outwards, creating a brighter, more harmonious world. So let’s embrace the beauty of simplicity and sustainability, and let our lives become a shining example of love and stewardship for all.

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The Best Books About Vegetable Gardening:

The Best Books About Herbal Gardens:

Learning to garden is all about trial and error, learning what works and what doesn’t, and learning along the way. A helpful tip I have is to log everything. I started out with a notebook and each seed variety I planted had its own page. I would write down planting dates, how many germinated, how many plants died, any pests I saw, what fertilizer I did, how much they were watered, big rain events, hot days, and harvest dates & quality. This may be a bit overboard, and is completely optional but I found it extremely helpful when I was trouble shooting or trying to improve from the year prior. Today I use a proper gardening planner from Amazon:

Some day I would like to make my own garden planner but for now – I’ll use what works for me!

Learn From a Homesteader

The internet is full of people that want to share their experiences with others. One that stands out is Teri at Homestead Honey. She offers e-books and online coaching packages about all things homestead, including a winter gardening guide. Clink the links below to check them out!

Guide to Fall Gardening from Homestead Honey: Get it here!

Remember, no one decides to try something new and becomes an expert overnight. These books aren’t only for beginners – you’re never too experienced to learn more. I reference many of my gardening books throughout the year and I’ve been gardening pretty well my whole life. I can’t wait to pass my love for growing food and all of my books down to my children or grandchildren some day! Maybe you wish to do the same.

Happy Planting!!

The post Growing Food: The Best Books & Resources appeared first on Modern Homestead Haven.

Sourdough starter isn’t just limited to bread though. You can use the starter AND discard to make cookies, bagels, doughnuts, muffins, scones and anything else your heart desires.

Here’s what you need to know:

• Sourdough starter is just flour and filtered water that has been fed daily and fermented into an active culture full of beneficial bacteria and yeasts.
• Feeding your starter just means adding equal weight of water and flour. Discarding means throwing out some of the starter in your jar to make room for a new feeding. You don’t have to throw anything out though. You can add it to another jar, feed it as well, and have multiple jars of sourdough starter! Sourdough discard can be used in a variety of recipes, too!
• In the beginning, it’s recommended to discard every time you feed. That way it takes less flour and water for the yeast and bacteria to feed on. Once your starter is mature – discard is optional.
• It’ll take up to two weeks for your brand new sourdough starter to be ready to use in baking.
• The sourdough starter will best perform when the jar is placed in a warm area in your house.
• A mature starter can be placed in the fridge and still survive. Just feed once or twice a week and all is well!
• Regular all-purpose flour will take longer to get active and ready to use than that of a whole wheat flour.

How will you know when your starter is ready to use?

I’ve used a few methods to test if my new starters are ready to use. One is taking a dollop and plopping it into some room temperature water. If it floats, it’s ready. If it sinks, not ready. But the most accurate way is pretty straight forward. After you feed your sourdough starter and it has doubled in size in 12 hours or less – it’s ready! It’ll look super fluffy and bubbly. It’s good practice to mark a line where the sourdough starter is (right after feeding) with a dry erase marker or rubber band, this way, there will be no mistake in telling if the starter has doubled in size or not!

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Okay… But how do you start?

Trust me, it is so simple. I’ve watched some videos and read some blogs that make it way more complicated than it needs to be. The best way to learn sourdough is to just do it – to learn by trial and error. What you need to do is get a glass jar – wide mouth canning jars work best in my opinion – and grab whatever flour you would like to use. No, it doesn’t have to be anything special, almost any kind of flour will do but unbleached is recommended.

Steps:

Day 1: Combine 150g unbleached flour and 150g filtered water into your mason jar. Stir well, cover with the lid, plastic wrap or tea towel, and let it rest.

Day 2: Try to come back to your starter at the same time of day if you can. Give it a full 24 hours. You should see a few bubbles forming throughout. Give the starter a quick stir and throw half of it away. This can just be eyeballed rather than weighed. Feed the starter with 50g unbleached flour and 50g filtered water. It’s best if the water is room temperature. Stir until you can’t see anymore dry flour. Cover it up, come back in 24 hours.

Day 3: You should still see a few bubbles and the starter should have a weird sour smell. I remember my first sourdough starter smelled like parmesan cheese. If you don’t see any bubbles, don’t worry, just keep going through the steps and it’ll happen! Repeat what you did yesterday. Remove half, add an equal 50g of flour and room temperature water, stir, cover, come back tomorrow.

Day 4: Bubbles! If you see liquid in your starter, don’t worry. It’s called hooch and it’s a good sign that your yeast is active and hungry! Repeat steps from the previous day. Discard half, add 50 grams of each flour and water, stir well, cover, let it be!

Day 5: Here is where we change things up. You’ll feed your starter every 12 hours rather than 24. All of the same steps. Discard half, add 50 equal grams, stir well and let it relax! The starter should take on a sweet and funky smell by now.

Day 6: Repeat with the 2x a day feedings. You should start to see increased activity. If not, no worries just keep repeating this process and it’ll happen. Sourdough is unpredictable.

Day 7: Repeat the 2x a day feedings. If you are seeing your starter increase in size and then fall back down – this is a good sign!! It means the starter is almost ready to use. Keep and eye on how much it rises and falls throughout the day if you can.

Day 8: Now it’s safe to feed the starter once a day again. You can even split off the discard and have multiple jars started. Keep up with the daily feedings and once your starter is doubling in size after 12 or less hours – she’s ready!

What if you see mold in your starter?

This is the only time I’ll every tell someone to throw away the starter. Sometimes it just happens. My advice is make sure the sides of the jar are clean after each feeding. Don’t stress – just start again!

After 7-8 days the starter should be ready to use. If you don’t think the starter is rising enough – just keep going through the cycle. Make sure you follow a credible loaf recipe! My first loaf was as flat as I wish my stomach was – hahah! So, if this happens to you, don’t worry! Just keep feeding your starter daily and try again in another week. I promise that you WILL get the hang of it. Remember, trial and error!

I strongly encourage buying a sourdough beginners kit so you’ll have all of the tools you’ll need. This is completely optional though!

Happy Baking!

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M great grandmother loved canning. I’m well versed in the food health and safety that surrounds canning food but she would can everything. From chicken, to simple jams – she was packing it all in jars.

I have made pickles this way for years and years. You do not need to water bath or pressure can and YES it is safe. Pickles are so high in acid from the vinegar that they will remain shelf stable for years. If the jars are sterilized, the brine being poured into the jars is hot, and the ingredients are washed and fresh – nothing will spoil.

I have attempted to water bath pickles before just for curiosity sake but it definitely takes away from the crunch of the pickle. The ice bath in addition to the alum is what keeps these pickles nice, fresh and crunchy.

Alum can be hard to find in stores sometimes. I just get mine shipped straight to my door. Get some here.

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Great Grandmas Dilly Pickles

Recipe by Modern Homestead HavenCourse: Canning, SnackCuisine: Old School, American

Prep time

30

minutes

Cooking time

40

minutes

My favorite ‘tried and true’ recipe that holds a special place in my heart.

Ingredients

• 4.5 cups water

• 1.5 cups pickling vinegar

• 1.5 tbsp pickling salt

• A pinch of Alum (optional)

• Fresh dill and dill heads

• 1.5 tbsp white sugar

Directions

• Sterilize canning jars with boiling water while you let your cucumbers (preferably small pickling cucumbers from the garden) sit in an ice bath.
• Once the jars are sterilized, pack them full of cucumbers, alum and dill – use as much dill as your heart desires. Each jar only needs a pinch of alum. Remember, this is optional.
• Add water, vinegar, salt and sugar to a sauce pan and stir until the granules are dissolved. Bring to a boil.
• Set all filled, prepared jars in the sink and place a canning funnel on the top of a jar. Setting them in the sink makes less of a mess. I have upgraded to a saucepan with a spout to make this process easier, but if you don’t have one – be prepared for a little mess.
• Remove the brine from the heat once it is boiling and immediately pour into a jar leaving 1/2 inch headspace. Wipe the rim with paper towel and place the seal and ring on immediately. Set the jar off to the side. Use oven mitts.
• Repeat on the remaining jars. If you need to place the pot back on the stove to bring to a boil again, that’s okay and I recommend doing it to ensure the brine is hot at possible when the jars are sealed.
• Leave the jars undisturbed for 24 hours on the counter. If they have all successfully sealed, you can remove the outer ring and store the jars in a dark, cool place.
• For best results, store for 1-3 months before consuming for best flavor.

Notes

• If one or two jars do not seal – that is completely normal. I just place them in the fridge and they’ll last for months and months. Make sure to wait a month or two before consuming to ensure the best flavor.
• The sugar is also optional but I think it gives a nice balance against the saltiness and the bite of the vinegar.
• If you don’t have access to fresh cucumbers or garden dill – THAT IS OKAY! Larger cucumbers can be chopped up and used the same way.

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Why Keep Chickens?

I will always preach about how important it is to know how your food was raised. You will feed and care for them how you think is best, and there will be no mystery surrounding what you’re eating in comparison to supermarket eggs. Plus, they are fairly easy to care for once you get the hang of things. If I can do it, so can you!

Before you begin, make sure you do lots of research. Just because your grandparents, parents, or Uncle Bob from down the road had chickens doesn’t mean you can skip educating yourself. Do the research and invest in some resources – it’ll go a long way. I’ve listed a few resources toward the end of this post.

How Many Chickens Should You Get?

Chickens are social animals, so getting one or two is not recommended, but I also don’t recommend going out and buying dozens of chicks as a beginner. Six birds are a good start. On average, an adult hen will lay 2-3 eggs every three days. Hens are most productive in the first 2 years. Once production slows, a new hen population will need to be considered. There are numerous options for ‘spent’ hens; you’ll need to do your research on what option suits you best.

Gardening & Chickens

Most folks who keep chickens do so for a fresh egg supply. But chickens also work wonders in the garden! Once the garden harvest has wrapped up for the year, release the chickens, and they’ll dig up weed roots, weed seeds, insects, and any left-behind vegetables. All of the pecking and scratching that the chickens are doing is also going to mix and fluff up the soil!

Breeds

There are numerous breeds of chickens, so choosing which ones to start with can be a little overwhelming. Chicken breeds vary widely and are specifically developed for different purposes such as egg production, meat yield, or just as a fuzzy companion. When considering breeds for egg-laying, it’s important to choose those well-suited for conditions that match your area. If you live in a climate with cold, harsh winters, a breed such as Orpingtons may not be for you – unless you have properly heated shelter. Medium to large breeds tend to fare better in colder winters; smaller breeds like Silkies may not do well, although I’ve had no issues with these guys and the cold. Additionally, a calm temperament may be desirable if you have young children.

I do recommend that you do more breed research if you’ve never raised chickens before, as well as invest in a quality coop. Now, just because I say quality, I don’t mean expensive. I would even recommend starting off with a small affordable coop and work up from there. Consider your climate, the needs for whichever breed you choose, and the space when choosing a chicken coop – you don’t want to overcrowd the space with chickens. Hens need around 8 inches of roosting space each, one nesting box per 4 chickens, and around 4 square feet per chicken of overall space. I have had a decent experience with one small ‘back-yard’ coop from Amazon – I’ll link it below. If you’re looking for something bigger, I recommend buying a plan and building it yourself. Purchasing a chicken coop kit from a farm supply company is another option.

Some things to consider before purchasing chickens:

• Chickens are going to be less maintenance than you anticipate. It’s not like owning horses, cows or even dogs. The daily ‘chicken chores’ should only take approximately 15 minutes to complete.
• Start up costs can get expensive. You’ll need to invest in the chicks, the coop, waterers, feed/feeders, and whatever else you may need for your climate (ex. coop heater). The average grown hen will eat about 0.3 pounds of feed per day, and that’ll add up quickly if you have a large flock.
• This is a commitment. Its important to do your research and set yourself up for success. Although chickens aren’t a lot of work – they’re still work.
• Not all chicken breeds are the same. As I mentioned above… each breed has different temperament, diet, and laying capabilities.
• Depending on where you live, you may need to check with your town or city office to confirm that a backyard coop is allowed. If you’re rural and in the middle of nowhere like me – you have nothing to worry about.

I always want to encourage everyone to be more sustainable in everyday life but I also encourage education. To best set yourself up for success on a homestead, you’ll need to do research. I’m not saying you won’t have failures – the best lessons are sometimes failures – but being educated, lets you understand why you’ve failed, what went wrong, and what to do to fix it. I’ve included some books below that I personally own and would recommend for anyone new to the world of chickens.

The post Beginners Guide to Raising Chickens appeared first on Modern Homestead Haven.

There’s something so therapeutic about sticking a seed in the ground and watching it transform into a living, breathing entity. To then harvest it and turn it into food and resources for yourself and your family is undeniably one of the best feelings in the world. Gardening is incredibly easy once you have a few seasons under your belt. Below are the easiest plants to grow for a beginner garden!

For me, my garden is not only a resource for my family and me; it’s also a stress relief. Forget meditation apps; go pluck weeds and water your growing plants. There’s this zen-like calmness when I’m surrounded by plants. I don’t think I could ever live in a world where I couldn’t plant a garden. Some days I feel like everyone should be out there planting gardens, but we’re all different and have different hobbies, I guess. Really, though, who wouldn’t want to have a mini-produce section right outside their door for a fraction of the cost of a grocery store?!

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But here’s the real deal – it’s not just about ‘planting a garden.’ It’s about connecting with nature and growing your own little ecosystem. You become buddies with bees, your tomatoes’ biggest supporter, and suddenly, you’re part of this whole ecosystem that’s been doing its thing long before you showed up. So, why garden? Because it’s good for your mental and physical health, you can save money, feed yourself and your family real organic food, and it makes you a card-carrying member of Team Earth. It’s not a hobby; it’s a lifestyle, and it’s pretty darn awesome. Do I sound like a nerd yet? Maybe an old lady?

A great garden starts with the seed. Always make sure you research quality seeds. Seeds Now offers a huge range of diverse, quality seeds at a great price.

#1 LETTUCE

Lettuce is like the Usain Bolt of the veggie world. It sprouts up faster than you can say “salad,” which means you get that satisfying “I grew this” feeling in record time. Lettuce can be grown directly in the ground, in pots, or even indoors near a windowsill. Lettuce is fairly low maintenance, so it’s perfect for beginners! Sow seeds directly in the garden according to package directions after the danger of frost has passed.

#2 ONIONS

Growing onions is pretty straightforward. Buy the ‘onion bulbs’ in the spring, stick them in the ground about 5-6 inches apart, water them, and watch them sprout! Onions can also be grown from seed, but I prefer the bulbs; they’re inexpensive and you just plop them right in the ground. These resilient and low-maintenance vegetables thrive in a variety of climates and soil conditions, making them one of the easiest crops to cultivate. They require well-drained soil, ample sunlight, and regular watering. One of the key advantages is their ability to withstand pest pressures and diseases, reducing the need for extensive care. As they mature, their green tops can be harvested for a continuous supply of fresh green onions, while the bulbs can be left in the ground until fully developed. Plus, if stored correctly, they will remain fresh for months into the winter!

#3 ZUCCHINI

I remember way back when I started my first solo garden, I planted a whole 50-foot row of zucchini. What a mistake that was hahah. With Zucchini, a few plants go a long way. I’d recommend 2-3 for a beginner gardener. Growing zucchini is like having a green thumb cheat code – it’s that easy! Seriously, even if you’ve never grown anything before, zucchinis are the perfect starting point. Just give them a sunny spot, some well-draining soil, and they’re good to go. You can either start them from seeds or grab some seedlings from the nursery; they’re not picky. But, plopping the seeds right into the garden is the easiest way to go! Water them, and boom – you’ll have zucchinis popping up like it’s their favorite party trick. The best part? Zucchinis are prolific producers, so get ready for a summer of harvesting these green beauties for salads, stir-fries, and maybe even some sneaky zucchini baking.

#4 CUCUMBERS

Everyone loves cucumbers, right? I love fresh cucumber sandwiches and making my famous dilly pickles. I grow quite a large number of cucumbers in my own garden, but if you’re just starting out… 2-3 plants will be plenty! These vegetables are well-suited for gardeners seeking a relatively low-maintenance addition to their crops. Selecting an adequately sunny location and preparing well-drained soil form the foundation of successful cucumber cultivation. Employing a trellis system or allowing them to sprawl both prove effective, offering flexibility in garden planning. Cucumbers are prolific producers; one can expect a bountiful harvest. Grab a pair of gloves because these guys can be prickly. Check out my in-depth post about growing cucumbers here.

#5 SUGAR SNAP PEAS

Growing sugar snap peas is like bringing a little piece of the farmer’s market to your backyard without breaking a sweat. Find them a spot with plenty of sun, give them some well-draining soil, and you’re pretty much set. These guys grow very well from seed, no use for starting them indoors. Peas don’t like to have ‘wet feet,’ so ensure the spot that they are placed isn’t prone to flooding or consistently wet soils. The cool thing is that sugar snap peas are climbers, so toss in a trellis, and they’ll happily do their thing, which saves space, too! Harvesting is always my favorite part – pluck the pods straight off the vine and munch away. You can add them to stir-fries, salads, and soups too! Peas are always a rewarding process.

#6 PEPPERS

Peppers are a seed to start indoors, but its so easy. See my other post about top plants to start indoors. Once you have the transplant in the ground (a good 12-20 inches apart) water them quite frequently and they’ll grow like crazy. Peppers are perfect for snacking, adding into stir-fries, salad, soups or anything your heart desires. I freeze a bunch to add to meals throughout the winter, I pickle some, and I make quite a bit of relish and salsa. Peppers don’t store for too long throughout the winter so it’s a good idea to look into ways to preserve your pepper harvest.

#7 TOMATOES

Growing tomatoes in your garden can be a satisfying and relatively straightforward endeavor. Tomatoes are recommended to start indoors and then transplanted into the garden after the danger of frost has passed. You’ll need to choose a sunny location with well-draining soil, as tomatoes thrive in sunlight and prefer to not sit in moisture 24/7. If the leaves on your tomato plant look wilted, it’s likely just thirsty! Proper spacing between plants promotes air circulation and helps prevent diseases. Providing consistent and deep watering, especially during the fruit set. It is also a good idea to support the tomatoes with stakes or cages as they mature. Regular pruning of excess foliage encourages better air circulation and redirects energy toward fruit production. With proper care and attention, your garden can yield a bountiful harvest of flavorful tomatoes, versatile for salads, sauces, and countless canning creations.

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#8 CORN

Corn thrives in full sunlight and prefers soil that retains moisture without becoming waterlogged. Corn is a heavy feeder, so enrich the soil with compost or well-rotted manure before planting; this is optional as I’ve planted them with no fertilizer and my corn is always bountiful! Consider planting in blocks rather than single rows to promote pollination, as corn is wind-pollinated. Proper spacing between plants is essential to prevent competition for nutrients. Plant corn seeds directly in the soil after the danger of frost has passed, as they prefer warm temperatures for germination. Provide consistent watering throughout the growing season, especially during the tasseling and silking stages. Harvest corn when the kernels are plump and milky by hand-twisting the ears. With attention to these details, your garden can yield a delicious harvest of sweet and crisp corn on the cob.

#9 GREEN/YELLOW BEANS

Beans are a plant that I can neglect and they still thrive, haha. Bush beans are also very heavy producers so you don’t need many plants. If you are growing a bush bean variety, ensure proper spacing according to the package to promote airflow and prevent disease. Beans are natural nitrogen fixers so they are super beneficial to the soil as well. Beans freeze fairly well for over the winter storage, plus you can pickle some, too!

#10 CARROTS

Growing carrots is pretty straightforward. Though there have been some years that I plant rows that pop up patchy, and I have yet to figure out why. I’m thinking that I had a bad seed batch, but who knows. I get my carrot seeds either from Vesey Seeds or T & T Seeds now and they haven’t given me any issues yet! Try to plant your carrot seeds in an area without too many large rocks in the soil – rocky soil can result in deformed and stunted carrots. Carrots do tend to take their sweet time popping out of the ground, so don’t get discouraged if you don’t see any action in the first week or two. Once carrots are established, it’s a good idea to thin them out to promote healthy, thick carrots.

Growing a garden is truly soul-healing – so don’t take it too seriously. If something doesn’t grow, just try again. I want everyone to know the feeling of a bountiful garden harvest that then turns into a beautiful meal on the table. Happy Growing!

The post 10 Beginner Garden Plants To Grow This Spring appeared first on Modern Homestead Haven.