Companion Planting: Where to Begin?

Companion Planting is so much fun! What is it you ask? Well, it’s been around for a really long time! The Romans and the Native Americans used this method of gardening with great success! Companion planting is simply planting your herbs and flowers with your vegetables. In the picture above I have multiple flowers that attract pollinators and herbs that I use in my kitchen! Isn’t it beautiful! This year I added cauliflower, cabbage, lettuce and onions! There are multiple benefits that come from this. Because some pesky bugs don’t like certain herbs and veggies we can decrease the amount of bug problems in the garden. The bugs also get a little confused as to where all the cabbage is with all the other plants around it, so we can decrease the loss of plants to pests. We can also attract beneficial insects by planting beautiful flowers with our veggies increasing their yield in production. And finally because we aren’t dealing with pests we don’t have to use so many chemicals therefore keeping our garden organic!

If you’ve decided to give companion planting a try this year there are a few things you may want to think about. First make a plan. Think about what veggies you are going to use. What colors of flowers do you like? When choosing plants think about the height and space that is required for their needs. If planting in a container, use the taller plants in the middle. When planting in medium to large sized beds make sure the tall plants are in the back and the smaller, low growing plants are placed in the front. That way you will be able to see everything you’ve planted and nothing gets covered. Choose flowers that go well together. I really like bright orange or pink and deep purple together. Bright colored flowers will also attract beneficial insects increasing the yield of flower blossoms and veggies. Plant vegetables that like the shade under taller plants like lettuce and spinach. And finally it’s really important to know which herbs, flowers and vegetables make good families and who their friends are. Checkout this beginners list of family and friends below to get started!

The Tomato Family

Vegetables that are included in the tomato family are, Tomatoes, Peppers and Eggplant. Greens, including Lettuce, Beets, Spinach and Chard also do well with their friends list.

Friends: Basil, Cleome, Cosmos, Parsley, Queen-Anne’s Lace, Asters and onions/garlic (with greens)

The Potato Family

Vegetables that also benefit from the list of friends below besides Potatoes are Beans and Peas.

Friends: Calendula (pot marigold), Cosmos, Basil, Tarragon, Daises, Dill, Rosemary, Sweet Annie

The Cabbage Family

Cabbage family crops include, Broccoli, Kale, kohlrabi, Radishes, Turnips and Cauliflower. Other plants that go well with its friends are Lettuce and Root crops.

Friends: Asters, Calendula, Chamomile, Chrysanthemums, Cosmos, Dill, Marigolds, Zinnias, Parsley, Radishes, Rosemary, Sage and Thyme.

The Squash Family

Squash family crops include all Summer and Winter type squashes including Melons and Cucumbers. Vegetables outside of the family that benefit from the same friends are, corn and pole beans.

Friends: Borage, Dill, Nasturtiums, Sunflowers

The Root Family

This family includes Celery and Carrots. Greens and Onions, Leeks, Chives, Garlic also benefit from their friends too.

Friends: Caraway, Chamomile, Cleome, Cosmos, Dill, Fennel, Queen-Anne’s Lace, Poppies, Asters

The Perennial Family

Vegetables included in this family are Asparagus, Horseradish, Strawberries, Rhubarb and Raspberries.

Friends: Borage, Sweet Alyssum, Chives, Swan River Daises (for strawberries), Asters, Bee Balm, Black-Eyed Susan’s, Chamomile, Creeping Thyme, Lovage, Tansy, Yarrow (for horseradish), Cosmos, Dill, Hollyhocks, and Sweet Annie (for asparagus)

Some other plants not listed above that attract beneficial insects include:

Catnip, Anise, Chervil, Curry Plant, Fennel, Lavender, Rue, Spearmint/Peppermint (keep contained), Tansy, Bee Balm, Goldenrod, Pincushion Flowers, Echinacea (Cone Flowers), Rock Cress, Yarrow, Bachlor’s Button, Black-Eyed Susan, Blanket Flower, Coreopsis, Morning Glory, Gazania, Dandelion, Lamb’s Quarters, Wild Mustards.

For more information check out my favorite companion planting book called Great Garden Companions

April 4, 2014

Caprese Salad

Fresh, Simple, Beautiful and delicious!

Recipe

2 pounds fresh tomatoes, sliced

1 loaf soft mozzarella cheese, sliced

1 bunch fresh basil leaves

olive oil

balsamic vinegar

kosher sea salt and fresh ground pepper

Arrange the tomato, basil and cheese in rows as shown above. Drizzle olive oil and vinegar lightly over the rows and sprinkle with salt and pepper.

April 4, 2014

Roasted Root Vegetables with Rosemary and Chicken

This one pan meal is wonderful and very simple to make!

Recipe

Olive oil

Kosher salt and fresh ground pepper

1 large butternut squash, peeled and chopped into bite size pieces

2 sweet potatoes, peeled and chopped

4 medium beets, peeled and chopped

4 carrots, peeled and chopped

4-6 Yukon gold potatoes, washed and chopped

2-4 organic chicken breasts

2 tablespoons chopped fresh rosemary

Place vegetables and chicken on a jelly roll pan. Drizzle olive oil and sprinkle rosemary, salt and pepper over the veggies and chicken. Toss lightly so everything is coated. Roast in oven at 350 degrees for 50-60 minutes until veggies are tender and chicken is done. Serve warm.

April 4, 2014

Creamy Vegan Cauliflower Soup

Cauliflower has this amazing creaminess about it when it is cooked and pureed! You won’t even know there isn’t any cream in this! With fresh herbs and a drizzle of olive oil you may want to double the recipe! It’s so good!

Recipe

1 tablespoon good olive oil

1 large onion, chopped

1/2 teaspoon sea salt

3 cloves garlic, chopped

1/2 cup white wine

1 large head cauliflower, chopped

4 cups chicken or vegetable broth

fresh ground pepper

4 tablespoons olive oil

2 tablespoons minced chives

2 tablespoons minced parsley

Cook onions, salt and oil in a large dutch oven on med high heat until softened. Add garlic and wine, cook until liquid is almost gone (about 5 minutes). Add cauliflower and broth. Bring to a boil with the lid on the pot and then lower the heat to simmer 20-25 minutes until veggies are soft. Blend in blender until smooth. Add salt and pepper to taste. Drizzle the olive oil and mix in the herbs. Serve warm.

April 4, 2014

Lemon Pound Cake

This cake is a little piece of heaven! If you love lemon this will be your new favorite dessert! Use only fresh lemon juice for this recipe, nothing else compares! Recipe from The Barefoot Contessa Cookbook

Recipe

1/2 pound butter at room temperature

2 1/2 cups organic sugar (2 cups goes into the batter)

4 extra-large eggs at room temperature

1/3 cup fresh lemon zest (about 6-8 lemons)

3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon sea salt

3/4 cups fresh squeezed lemon juice (1/4 cup juice goes into batter)

3/4 cup sour cream

1 teaspoon vanilla extract

Lemon Syrup

1/2 (remaining) cup fresh squeezed lemon juice

1/2 (remaining) cup sugar

Glaze

2 cups powdered sugar

3 1/2 tablespoons fresh squeezed lemon juice

Preheat oven to 350`. Grease and line the bottom of two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans with parchment paper (don’t skip this step).

Cream butter and sugar in an electric bowl fitted with a paddle attachment, for about 5 minutes or until light and fluffy. With the mixer on medium speed, add eggs one at a time, and the lemon zest.

Sift together the flour, baking powder, soda and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the sour cream and vanilla. Add the flour and sour cream mixtures alternately to the batter beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

In a small saucepan combine 1/2 cup sugar with 1/2 cup lemon juice over low heat until the sugar is dissolved. Turn off the heat.

When the cakes are done, let them cool for 10 minutes, then invert them onto a rack set over a tray, and spoon the lemon syrup over the cakes. Allow the cakes to cool completely.

For the glaze, combine the powdered sugar and lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the top of the cakes and allow the glaze to drizzle down the sides.

April 4, 2014

Spinach, Pesto Pea Salad

This simple salad is to die for! It’s flavor is out of this world good! How can it not be when the dressing is all basil pesto?

Recipe

8 cups fresh spinach

1 cup chopped almonds

1/2 cup fresh Parmesan

2 cups frozen peas, thawed

1-2 cups fresh basil, homemade recipe here

Mix all ingredients except for the pesto in a large serving bowl. Mix in the pesto just before serving.

April 4, 2014

Chicken Salad with Fresh Tarragon and Grapes

This salad is good on bread or rolls for a sandwich or simply on greens. The fresh tarragon gives this dish a fabulous flavor with a yummy crunch from the grapes and celery!

Recipe

4 chicken breasts, bone in, skin on

good olive oil

kosher salt and pepper

Rub chicken with olive oil, salt and pepper. Roast in a 350 degree oven for 40-50 minutes until done. Let cool slightly and then chop into bite size pieces.

In the meantime, mix together in a large bowl:

1/2 cup good mayo

1 1/2 tablespoons fresh chopped tarragon

1 cup celery, diced small

1 cup green or red grapes, cut in half

Add the chicken, mix until the chicken is coated in the sauce and chill for 4-24 hours before serving.