Summer is the season of abundant harvests! From loads of tasty tomatoes and peppers to delicious fresh herbs, growing your favorite food crops in a container garden has never been easier thanks to the innovate designs of Crescent Garden containers. For more than a decade, I have been creating foodscape combinations in various Crescent Garden pots, and these dynamic, colorful containers are now providing daily harvests in the most convenient locations.
To successfully cultivate foodscape containers, full sun is needed. Be sure to place in an area that receives 6-8 hours of direct light. Also make sure your containers are in easy to reach areas for convenient harvesting and watering. The key here is to grow on your own terms to make the experience authentic and meaningful, while also creating something easy to maintain.
Of course, by the middle of summer, the container gardening foodscapes you planted will be growing fast, therefore water and fertilizer are two of the key ingredients for success. You may notice your plants are starting to look dull and perhaps they are less productive compared to the month’s past. That probably means they need some food, specifically fertilizer. My favorite way to kick start my plants is to drench them with kelp or fish emulsion. Yes, ALL your neighbors will know you have been fertilizing, but the results are incredible. This is especially important for container plants since their nutrients leach out with daily watering.
Another consideration for overgrown container garden combination is to transplant into a larger container. I find that, by now, many of the combinations I made in the spring are overgrown and drying out daily. Now is a great time to pot up container plants into larger pots such as the Mod Low Square.
SUMMER FOODSCAPE COMBINATIONS
There are so many great edibles to include in a summer foodscape container garden, but a few of my favorites include basil, cucumbers, eggplant, peppers, and heirloom tomatoes. The advantage of the container is simple — no potential soil borne disease!
I also grow unusual edibles, such as rice in my containers. Solid bottom planters are ideal containers for growing rice on my back deck. They have looked beautiful all summer and are the perfect size for this entertainment space. Of course, guests are always curious about the “grass” that is growing in them and amazed when I explain “it is rice, like what you eat!” Such a perfect opportunity to inspire and educate others!
Another favorite combo for this summer includes coleus, parsley, potatoes, and onions. Everything will get harvested later this fall before it is replanted with winter-loving veggies such as mustard, cilantro, and spinach.
Large pots, such as the Madison, allow for excellent tomato growing conditions. Their roots run deep ensuring healthy plants with high yields. Mixed with basil, strawberries, and coleus, these planters are beautiful and bountiful. In fact, there are over 100 fruit ripening on the ‘San Marzano’ tomato placed in my driveway!
HARVEST, EAT & PRESERVE
The real advantage of container gardening is the harvest! I like to make Gazpacho, heavy on the cucumber, to serve instead of salad at this time of year. A cold, refreshing, homegrown soup is an ideal way to start any meal. I keep it simple — no peeling or de-seeding at all. Just throw what I have from the garden into a food processor and enjoy! Here is my recipe:
- 4-5 medium sized cucumbers: wash, cut ends off, cut into quarters with the skin on and leave the seed, add to food processor
- 3 tomatoes (any variety): wash, core, cut in half, add to food processor
- 1-2 medium flavor peppers: wash, cut top off, de-seed, if necessary, add to food processor
- 3-5 cloves of garlic: peel, toss in food processor whole
- 1 onion: peel, cut in half, add to food processor
- 1 tbs cumin: because I add cumin to everything
- 5-10 fresh basil leaves: because I also add fresh basil to everything
- Pulse until everything is chopped evenly
- Pour into a large bowl for storage
- Taste: is it missing anything? SALT! Add salt and pepper for your preference
- Store in refrigerator for 4-6 hours before serving
- I like to drizzle glazed balsamic vinegar when serving
Pickles are another great way to preserve your cucumbers, as well. We are still eating the pickles I made LAST year!
I also love to make sauce and salsa, as well as juice for Bloody Mary’s, with my tomato harvests. There are so many recipes to try!
And drying herbs, like basil, is an easy way to extend the flavors of summer! If you have never dried herbs before, make this the year you try it. I promise, you will not regret having your own homegrown herbs stashed away in your pantry.
ENJOY THE SEASON
Every day when I harvest fresh, organic produce to share with family and friends, I am reminded of the innovations and convenience of growing with Crescent Garden. I hope you will be inspired to do the same by planting some foodscape containers!
