How to Plan a Garden


Posted on Apr 14, 2014 in Gardening

As I type this, I am sitting outside on our deck, basking in the sun of a 75° degree day—Spring has officially sprung, my friends! And as soon as the buds start showing on the trees (well, actually quite a bit earlier than that), I start getting the gardening bug. There is something about all this rampant sunshine that makes me just itch to get outside and get my hands in the soil.

radishes garden

I know vegetable gardening seems intimidating (especially if you weren’t fortunate enough to grow up in a gardening household like both Craig and I were), but I promise, it can actually be incredibly simple. And I can promise you, there are few things in this world as satisfying as producing your own food. I’ve done a lot of “big” things in my life. I’ve won big awards. I’ve worked on big projects for big, important people. I’ve been to big, exciting places. But, to me, nothing is as satisfying as the fulfillment I get from nurturing a plant from seed to plate. Not to get all new age-y on you, but there is something really spiritual about the whole process.

And even if you aren’t as crunchy granola as we are, there are obvious logical benefits to being your own food producer as well. First up, you save some cash. Take fresh herbs for example (something that is a breeze for anyone to grow, even if all you have is a sunny window). A tiny one-ounce packet of fresh basil at our grocery store runs about $2. And there’s barely enough basil in there to make a caprese salad. But you can pick up a packet of basil seeds for about that same price. And that packet of seeds will give you enough basil to eat a caprese salad for every meal from June through October. Plus enough to make all the fresh pesto you’d ever want (and enough to freeze some pesto for use in the winter).

And now I really want a caprese salad.

caprese sticks

Another benefit is that you know exactly what goes into and what goes on your food. Don’t want to eat pesticides? Fine, don’t use them. Want to skip GMO food? Cool, just buy seeds that aren’t GMO. Hate cucumbers with big seeds? Fine, just pick a variety that doesn’t have big seeds (and pick your cucumbers early).

And of course, my favorite benefit—it just tastes better. Better than anything you’ll find at the supermarket.

cucumbers basket

Anywho, enough of me trying to convince you that you need to grow your own food (really, you do). Let’s talk logistics.

I thought that you guys might like a sneak peek into how we go about planning our garden every year. Now, I totally and completely get it that we are blessed with our massive, huge, giant garden and a lot of folks don’t have that kind of space (or don’t want to maintain that kind of growing space). But this process that we go through can work for big gardens (like our garden that is, literally, more than twice the square footage of our house) all the way down to patio gardens. And we should know! Before we made the move out the country, we did five years of container gardening on an apartment patio in the city. And we used the same method for planning out our crops then as we do now.

Let’s get started.

1. Figure out your space.

If you don’t have an already established growing space, you’re going to need to figure out where to put your garden. To grow veggies, you’re looking for a sunny spot—quite honestly, the sunnier the better, but you could get by with as little as 6 hours (during the summer) of direct sunlight a day. You’ll also probably want access to water for those stretches in August when you don’t see a drop of rain for weeks at a time. Good soil makes your life easier, but it isn’t necessary (compost is your friend—make your own or pick up some at your local garden supply store).


I won’t go into how to build a garden from scratch (there are lots of great books with that information—like this one), but I will say that if you aren’t sure if gardening is for you, my suggestion is to start small. Build or buy a single raised bed. Or snag a few large containers from your local home improvement store. I believe a lot of the reason why people get overwhelmed with gardening and give up is because they sign on for too much at the beginning. I get it! The potential of growing all these beautiful veggies can be exciting. And excitement leads to 300 seed packets and a backyard that is completely destroyed—and a gardener that is frustrated and defeated before they even harvest their first tomato. Start small. You can always add more next growing season, but you can never get rid of the bad taste that is in your mouth if you have a bad first season.

2. Figure out what you want to grow.

Now that you’ve mapped out your space, you have to figure out what you want to grow in it! This sounds really simple, but it’s actually one of the most time intensive parts of our garden planning process. In fact, we usually start this way back in December or January for our big garden, but that’s because we cram nearly 200 varieties in our growing space! We pore over seed catalogs and seed review sites to figure out what we want and what will work for us—but you don’t need to do that. Your process can be as simple as heading to the local garden center and looking at their seedlings or seed packets and just picking out what sounds good.


Our lists are pretty complex. We actually study each variety of tomato (we’re only growing six varieties this year—down from 10 last year) and make notes about each one, but your list can be as simple as saying, “Tomatoes, Cucumbers, Green Peppers”. Don’t make it more complicated than it needs to be! If you catch the gardening bug, you’ll eventually get great joy out of spending hours in front of seed catalog. But for now, just pick out some things that look and sound fun.


A bit of advice: you’ll be tempted to grow foods you and your family don’t usually eat. Don’t. It sounds crazy, but I promise, the appeal of the shiny seed packets and the beautiful seedlings are really hard to pass up, even if no one in your family likes cucumbers. Stick to the foods that you and your family really love and enjoy. Not only does it make sure you wont waste any of your hard-earned veggies, but it also means you’ll be more motivated to put the time and effort into nurturing your plants. It might sound romantic and idyllic to grow heirloom tomatoes, but if your whole family hates tomatoes, you aren’t going to be successful. Pick foods that excite you!

Once you have a list of what you want to grow, it’s time to match it up with your space.

3. Plan the space.

There are a few ways to match up your space (which you figured out in step #1) with your plants (step #2), and each gardener has a preference. In fact, Craig and I both do it different ways! Craig likes good ole paper and pencil for planning out our garden. He’ll draw it up on graph paper and draw in the plants using the recommended spacing on the back of the seed packets or seedling tags. I sometimes use this method, too.

garden plan seed packets

I think the pencil and paper plan is perfect for newbies. Folks have been doing it for generations. It’s hard to mess with that!

But, I usually go a little more high-tech. There are numerous garden planning websites and programs out there (some free, some not, some good, some not), but I love the Mother Earth News Vegetable Garden Planner. It’s free to try for 30 days, which is plenty of time to plan this year’s garden. We actually pay the $25 a year for the service because it works so well for us. And no, Mother Earth News doesn’t sponsor me (or this post). Although that would be totally awesome if they did. I <3 Mother Earth News.

I love the Mother Earth News planner because it’s easy to use, it automatically fills in spacing for you (no referring to seed packets), it recommends plants that work well together, and best of all for long-term gardeners like us, it saves your plans from year-to-year. You simply put in the measurements of your garden (or draw in your containers) and then you drag and drop plants from the top bar into your space. It’s fun!

garden plan

My favorite part of the Mother Earth News planner is that once your plan is done, you can print out a handy-dandy plant list reference sheet that tells you how many plants you need to pick up, how to plant them, what spacing to use, and, most importantly, when in your area to plan them. This little sheet is a lifesaver during planting season!

garden plan

You’re garden plan is almost done, but before you dig into the soil, you need to tackle one more thing—timing.

4. Plan you schedule.

Most veggies you’ll want to wait until after the last frost date in your area before planting (there are cool weather veggies—like kale, spinach, onions, peas, etc. that can go in earlier, but not a ton earlier). So you’ll need to know that date! If you’re using the Mother Earth News planner, it automagically fills in that information based on your zip code.

But if you’re going old school with paper and pencil, this chart has frost dates for all major U.S. and Canadian cities. In our area, our last frost date is May 10th, and we usually live on the edge and put our plants out around Kentucky Derby weekend (the first weekend in May, for you folks who don’t live in Kentuckiana).

growing zone map

Before that date, you don’t really want to put anything out in the garden (unless you plan on growing cooler weather veggies, which will be noted on their seed packets or seedling catalogs), for fear of a late frost that nips all your plants. Most of the summer standards—tomatoes, cucumbers, summer squash, eggplant, herbs, etc.—need to stay far away from cold weather.

And that’s it. Your garden is planned! Now you just have to wait until your frost date (which is always hard). Happy gardening!

What fun stuff are you growing in your garden this year?

Strawberry, Lime, Cucumber and Mint Water


Posted on Apr 11, 2014 in Food

strawberry lime water

There is something about warmer weather that makes me want to drink all the flavored beverages ever. Somehow, it seems like plain ole water just doesn’t do the trick when it’s 75 degrees like it did when it was blizzarding back in January. If I’m being totally honest, what I really want is a really cold gin and tonic, heavy on the lime, that I sip on while swinging on our front porch swing as the sun goes down, but I’ll have to wait for that kind of beverage until June.

strawberries, cucumbers, lime, mint

For now, I’m getting my fill of fun, flavorful drinks by consuming a ton of naturally-flavored waters. I know, I know. You can buy flavored waters (both regular and sparkling) at the grocery store for almost nothing, and it’s so much easier than making your own. You’re right, it is so much more convenient to just snag a bottle or two off the shelf, but I love being able to customize my own combinations. I love knowing exactly what I’m drinking. And I love seeing this beautiful jar of deliciousness sitting in the fridge. It’s like a work of art!

strawberry lime water

Even though I was a water-drinking expert pre-pregnancy, I’ve struggled a lot with staying hydrated throughout my pregnancy because the taste of water (even filtered water) really didn’t agree with my pregnancy tastebuds. Flavored waters have been a lifesaver over the past eight months.

Water is important all the time. And it’s important throughout an entire pregnancy. But it’s especially important in the third trimester, when dehydration has been shown to trigger preterm labor. If I can keep Baby J growing inside for a bit longer just by getting my fill of water each day, I’m going to do it! Plus, staying property hydrated during the third trimester helps keep me from retaining water—no swollen feet or ankles for me (yet).

strawberry water

What I’ve been doing is filling up a half-gallon Mason jar (we inherited ours, but I’ve seen these at craft stores—check Michael’s and Hobby Lobby) with my water flavorings, ice and water in the morning, with a goal of getting through it twice in a day. That’s roughly 120 ounces of water, or 15 glasses, a day. The flavoring fruits, veggies and herbs will easily get me through two jar fill-ups and still keep their flavor. And in fact, I usually use them for two or more days. Basically, when they lose their flavor, I toss them in the compost and start over with a new combo. But until then, I just keep on filling it up!

strawberry cucumber water

In this jar, I used cucumbers, lime, strawberries and fresh mint. The cucumber, mint and lime make the water taste so refreshing and bright! And the strawberries just add a tiny touch of natural sweetness. If you wanted even stronger flavor, you could also muddle the mix-ins (mush them up) before pouring in your water. If you do that, I recommend straining the water before drinking—unless you like to chew chunks of cucumber and pick out lime seeds from your water.

This combination is one of my favorites, not only because it tastes yummy, but also because it just looks so darn pretty! I’m (obviously) a visual person, and I really think there is something in my noggin that says, “Hey, that’s pretty, I want to drink that!” and makes it more appealing to me than just regular ole water.


Strawberry, Lime, Cucumber and Mint Water

Total Time: 10 minutes

Serving Size: 1/2 gallon


  • 1 cup sliced strawberries
  • 1 cup sliced cucumbers
  • 2 limes, sliced
  • 1/4 cup fresh mint leaves
  • Ice cubes
  • Water


  1. In a half-gallon jar, or a 2 quart pitcher, layer the strawberries, cucumbers, lime slices, and mint leaves with the ice cubes. Fill jar or pitcher with water. Let chill for 10 minutes, and then enjoy!
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  • I can get 2-4 fill-ups out of one batch of flavorings, but you might want to change out your flavorings sooner for stronger flavor.
  • Feel free to use sparkling water instead of still water.
  • Obviously, the longer the water sits, the stronger the flavor. It’s mild at first, but after a few hours (or overnight) it’s quite strong.

Do you drink enough water? What’s your favorite way to make sure you stay hydrated?