As summer approaches and we’re faced with another season of determining what's for dinner, we're sharing a glimpse at how BHG readers gather for a meal. Welcome to our new series, Dinner Diaries, where we're asking readers to anonymously share how they get dinner on the table including grocery shopping, budgeting, cooking, and their favorite family recipes. Here, a family of three in Georgia works together to get dinner on the table. Read on to see how they shop, prep, and cook to get dinner, and weekend breakfasts, on the table.
Weekly.
$100 to $150.
Yes.
Aldi and Walmart.
I do most of the dinner prep and cooking. If we are grilling, my husband is the grill master, and my granddaughter often bakes with me.
Illustration: Grace Canaan
We always have coffee, tea, eggs, milk, flour, rice, pasta, cheeses, potatoes, and canned tomatoes.
I do most of the dinner cooking. Everyone makes their own breakfast and lunch during the week. Weekend meals are a mixture of shared cooking, going out to eat, and potlucks with family and friends. Clean up is shared. I do most of the grocery shopping.
Illustration: Grace Canaan
Fresh produce when our garden is producing, pasta dishes, meat and veggie dinners, and huge breakfasts with homemade biscuits on the weekends.
We cook daily. We all have varied tastes and likes and just don’t do well with meal planning.
Pan-grilled chicken breast with fried potatoes and onions and broccoli.
Yes, we eat all these ingredients weekly.
Not usually, however there are almost always homemade baked treats and other sweet items available.
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We design gardens in northwestern Connecticut’s Litchfield Hills, and many of our clients’ properties have sections that are rocky and steep. Embracing the unique contours of each site, we have built rock gardens, terraces, and plantings that flow downhill. We see each hillside as an opportunity to put together a satisfying plant palette that is easy to maintain and beautiful to behold. A bonus with slopes is that they provide good drainage by their very nature.
May is historically the hungry gap in the vegetable garden, because it is the time when the winter crops run out and before the summer crops get going. If you have been well organised, you may have some early crops of salad leaves, broad beans, radishes and even strawberries to harvest towards the end of the month – as well as asparagus, which is at its prime now. But the main focus this month is the sowing, nurturing and tending of your crops, as growth accelerates. Potatoes should be earthed up so the tubers are not exposed to light, while peas and broad beans need supporting with pea sticks or canes and twine as they get bigger. Weeding must be done regularly (little and often is my motto) and, if the weather is dry, watering is essential. It is best done as a thorough soak every few days rather than a scant daily sprinkling. At the start of May, I sow tender crops like tomatoes, cucumbers and courgettes in seed trays and individual pots. I keep these in the greenhouse until later in the month, when it has warmed up and they can go outside. As the month goes on, the focus shifts to planting out. I find it very satisfying to be able to plant a neat row of seedlings along a garden line, rather than try the lottery of direct sowing into the ground, then thinning out. Using the no-dig method, I will have already prepared my beds with a layer of well-rotted compost. Just before planting out, I will rake the bed to break down any larger clods and give the seedlings a better chance of establishing.
Up until this year, my backyard was all about function. But as summer approaches and our garden comes to life, the need to decorate outdoors and make our patio a more welcoming place to spend every sunny day has begun to blossom.
No Mow May is a bee conservation movement that has surged in popularity over the last few years, in part, due to its simplicity. To participate, all you need to do is leave your lawn alone in May. This allows lawn flowers to bloom and feed hungry native bees emerging from hibernation when other flowers are scarce.
Bridgerton is coming to Chelsea this month, as Netflix makes its debut at the flower show, with a garden themed around its popular TV show. First time Chelsea designer Holly Johnston has created a garden based on the personal journey of the show’s main character, Penelope Featherington. The Bridgerton Garden is part of the Sanctuary Gardens area at the show.
Today we’re exploring more of Jay Sifford‘s lesser-seen back garden. We’ve toured and featured the award-winning landscape designer’s immaculate stylized meadow front garden, but now we’re wondering why the blooming bogs at the back of his home aren’t getting more attention.
It’s always a treat when award-winning landscape designer Jay Sifford sends in photos of his fabulous home garden in the mountains of North Carolina. Today, we have an extra-special treat:
Q: I am trying to grow a herb garden in a raised corner bed of my garden, where rhubarb is already going well every year. However, my neighbour’s cat has decided this is his litter tray and try as I might I can’t deter him and his friends from dropping in. I have used catsaway gel pellets and plastic water bottles to no avail. It is killing all my herbs and I really don’t want to grow edibles in this space currently. Any advice would be much appreciated. FD, Dublin
Both Sempervivum and Echeverias are famous as hens and chicks, and when these succulents flower, it can be quite a sight to behold! However, most are not sure what to do when these plants bloom, and this is where this article comes in!