Recipes

Three Kids, Three Appetites, One Kitchen

One of the questions I get asked the most is, โ€œHow do you come up with so many different recipes?โ€

The truth is, I rarely have to look very far for inspiration. It lives right here in my home.

Cooking for my family is a little like running a restaurant with four very different customersโ€”including the chef.

One child has an undeniable sweet tooth and would happily eat seafood whenever I put it on the menu. Another loves the comforting, familiar flavors of Sierra Leoneโ€”the foods that connect us to family, tradition, and home. Then thereโ€™s my youngest, who keeps me on my toes. What sheโ€™ll love one week might be completely off the table the next, so every meal feels like a new adventure.

And then thereโ€™s me.

Iโ€™m about 90% vegan. I rarely eat meat or dairy, though I do enjoy seafood from time to time. My own meals are centered around vegetables, beans, grains, herbs, and whatever is thriving in my little garden.

At first glance, it might sound exhausting to cook for so many different tastes. Some days, it certainly can be. But over the years, Iโ€™ve learned that meal planning isnโ€™t about making four separate dinners. Itโ€™s about finding common ground.

A pot of rice can become the foundation for several meals. Roasted vegetables can be served alongside grilled seafood, tucked into a Sierra Leonean-inspired stew, or added to my own plant-based bowl. A homemade sauce can completely transform the same ingredients into something that feels entirely new.

Instead of asking, โ€œWhat do I have to cook tonight?โ€ Iโ€™ve started asking, โ€œHow can one meal make everyone feel cared for?โ€

That simple shift has changed the way I think about cooking.

It has also challenged me to become more creative in the kitchen. Some of my favorite recipes have been born from trying to satisfy four different appetites without spending the entire evening cooking.

Over the next few weeks, Iโ€™d love to share some of those family-inspired meals with you. Iโ€™ll show you how I adapt one recipe into several variations, how I keep meal prep manageable, and how my children continue to inspire nearly everything I create in the kitchen.

Because in this house, every recipe has a story.

Coming to the Blog

Here are a few recipes Iโ€™ll be sharing soon:

  • Garden Vegetable & Chickpea Rice Bowls (with optional grilled shrimp)
  • Sierra Leoneโ€“Inspired Groundnut Stew with plant-based and traditional variations
  • Homemade BBQ Jackfruit Sandwiches with my garden tomato barbecue sauce
  • Sweet Potato Leaf Stew (Plasas) made the way my family loves it
  • Healthy Banana Bread for the sweet tooth in our house
  • Easy โ€œBuild Your Own Bowlโ€ meal prep that keeps everyone happy without cooking four separate dinners

What inspires your favorite family recipes? Iโ€™d love to hear the stories behind the meals that bring your family together.

Gardening · Gardening

From My Garden to My Grandmotherโ€™s Kitchen

A Plant-Based Sweet Potato Leaf Stew Inspired by Sierra Leone

One of my favorite things about gardening is watching memories grow alongside the vegetables.

This week, I harvested tomatoes and sweet potato leaves from my garden, and as I carried them into the kitchen, I couldnโ€™t help but think of my grandmother.

Sweet potato leaf stew was one of those meals that brought our family together. Growing up, it was often prepared with meat or fish, just as it is in many Sierra Leonean households. The aroma alone could fill the house and let everyone know dinner was almost ready.

Today, I still make that same stewโ€”but with a few twists of my own.

Over the years, my diet has become mostly plant-based, so instead of meat, I use extra-firm tofu. It adds a satisfying texture while allowing me to honor the flavors I grew up with in a way that fits my lifestyle today.

Every time I make this dish, it feels like Iโ€™m bringing a little piece of my grandmotherโ€™s kitchen into my own.

Garden-to-Table Sweet Potato Leaf Stew

Ingredients

For the stew

  • About 6 cups chopped sweet potato leaves
  • 1 block extra-firm tofu, thawed, pressed, seasoned, and fried
  • 5 medium garden tomatoes
  • 2 yellow onions
  • 2 medium bell peppers
  • Oil for frying

Seasonings

  • Hot pepper flakes (to taste)
  • 1 tablespoon grated fresh ginger
  • 3โ€“4 cloves garlic, minced or grated
  • Seasoned salt (to taste)
  • 1 teaspoon turmeric
  • 2 tablespoons nutritional yeast

To Serve

  • Cooked jasmine rice

Directions

  1. Preheat your oven to 350ยฐF.
  2. Score the tomatoes with a shallow โ€œXโ€ on the bottom of each one and bake for about 10 minutes, until the skins begin to loosen. Remove them from the oven, peel away the skins, and blend or mash the tomatoes into a smooth sauce.
  3. While the tomatoes are roasting, season the tofu to your liking and fry until golden on all sides. Set aside.
  4. Blend the onions and bell peppers together in a food processor until smooth.
  5. Pour the vegetable mixture into the hot oil and cook for about 10 minutes, stirring occasionally.
  6. Add the hot pepper flakes, grated ginger, garlic, seasoned salt, turmeric, and nutritional yeast. Continue cooking for another 5 minutes, allowing the spices to bloom and become fragrant.
  7. Stir in the fresh tomato sauce.
  8. Add the chopped sweet potato leaves, reduce the heat, and cook for about 10 minutes, stirring occasionally.
  9. Taste the stew and adjust the seasonings as needed.
  10. Gently fold in the fried tofu and simmer for another 10โ€“15 minutes, allowing all of the flavors to come together.
  11. Serve over warm jasmine rice.

A Meal That Gets Better With Time

Like many stews, this one tasted even better the next day.

The flavors had more time to develop, making every bite richer than the last.

Itโ€™s one of those meals thatโ€™s perfect for meal prep because tomorrowโ€™s lunch might be even better than tonightโ€™s dinner.

More Than a Recipe

As I stood in my kitchen cooking this meal, I realized that gardening has become about so much more than growing food.

Itโ€™s about preserving traditions.

Itโ€™s about remembering the people who taught us to cook long before recipes were written down.

Itโ€™s about taking something familiar and making it your own without losing the heart of where it came from.

My grandmother may not have made sweet potato leaf stew with tofu, but I like to think sheโ€™d appreciate that the spirit of her cooking still lives on.

Every harvest reminds me that traditions donโ€™t have to stay frozen in time.

They can continue to growโ€”just like the gardens we tend.

โค๏ธ Happy cooking,
Lulu

Recipes

Juneteenth, Legacy, and the Stories We Choose to Carry

Every year, Juneteenth offers us an opportunity to pauseโ€”not only to remember a pivotal moment in American history, but also to reflect on the stories, traditions, and resilience that continue to shape our lives today.

For me, Juneteenth is about more than looking back. It is about honoring the past while intentionally building a legacy for the future.

As someone who has spent the last few years learning more about my familyโ€™s Sierra Leonean heritage, I have come to appreciate just how precious our stories are. Some histories have been carefully preserved through generations. Others were interrupted by migration, time, or the devastating realities of slavery. Whether our ancestors remained on the African continent or were forced across the Atlantic, every familyโ€™s story deserves to be remembered.

This year, my family celebrated Juneteenth in one of my favorite waysโ€”around the dinner table.

Rather than trying to recreate the past, we chose to honor it while creating new traditions of our own. We prepared a meal inspired by Southern Black traditions and the African diaspora: fresh callaloo, creamy macaroni and cheese, homemade watermelon lemonade, and a rich chocolate cake topped with fresh strawberries.

Every dish carried its own story.

The callaloo held special meaning for me. Although collard greens are often associated with Juneteenth celebrations and Southern Black cooking, I already had fresh callaloo on hand. Across the African diaspora, leafy greens have nourished families for generations, connecting people through shared histories while reflecting the unique ingredients and traditions of each culture. Serving callaloo felt both practical and deeply personalโ€”a reminder that traditions continue to grow and adapt while still honoring where weโ€™ve come from.

The macaroni and cheese reminded me that recipes are often more than instructions. They are memories shared around family tables, expressions of love, and traditions passed from one generation to the next.

Our watermelon lemonade added a vibrant splash of red to the table. Red foods and drinks have become an important part of many Juneteenth celebrations, symbolizing resilience, sacrifice, joy, and the enduring strength of those who came before us.

We ended our meal with chocolate cake topped with fresh strawberriesโ€”a simple reminder that celebrations are not only about remembering hardship but also about embracing the sweetness of freedom, family, hope, and the opportunity to create joyful memories together.

As we shared our meal, I found myself thinking about legacy.

Many of us inherit more than recipes. We inherit stories, values, traditions, faith, strength, and sometimes unanswered questions. Some names have been lost to history. Some stories were never written down. Others were intentionally erased.

That reality has deeply influenced my writing.

When I wrote Dark, Still Rising, I wasnโ€™t simply writing about suffering. I was exploring endurance, identity, healing, and the quiet strength that is passed from one generation to the next. Poetry became one way for me to honor both the ancestors whose names I know and those whose names may never be known.

The more I write, the more I realize that preserving our stories is one of the greatest gifts we can leave behind.

Perhaps thatโ€™s why I find so much joy in gardening, cooking, and writing. At first glance they may seem unrelated, but each one is an act of cultivation.

In the garden, I plant seeds that will one day nourish my family.

In the kitchen, I prepare recipes that connect us to culture and tradition.

Through writing, I preserve stories and reflections that I hope my childrenโ€”and perhaps one day my grandchildrenโ€”will return to long after Iโ€™m gone.

Each is its own way of saying, This is who we were. This is what we valued. This is how we loved.

Juneteenth reminds me that remembrance is an act of love.

It encourages us to ask our elders questions while we still can. To preserve family recipes. To write down our stories. To speak our ancestorsโ€™ names. To celebrate not only survival, but also the freedom to dream, create, and build something better for the generations that follow.

Whether that legacy is found in a handwritten recipe, a family photograph, a poem, a flourishing garden, or simply gathering around the dinner table, every story we preserve becomes a gift to those who come after us.

This Juneteenth, our family celebrated with food, laughter, gratitude, and reflection.

As I watched my children enjoying the meal we prepared together, I realized that legacy isnโ€™t only about what we inherit.

Itโ€™s also about what we choose to leave behind.

May we leave behind stories worth telling, traditions worth continuing, and hope that grows stronger with every generation.

Recipes

Sunday Lasagna and a Garden-Fresh Salad

After working all night, I came home this morning feeling tired but determined to make something special for my family.

I havenโ€™t been eating much meat these days, but my family loves my homemade lasagna. It had been months since I last made it, and for some reason, today felt like the perfect day to bring it back to the table.

As soon as I got home, I started working on the sauce. I browned about half a pound of ground turkey and then turned my attention to the vegetables. I gathered one large bell pepper, five sweet peppers, two large onions, one steak tomato, and two carrots. After blending everything together, I added the vegetables to the turkey and let the mixture cook down into a rich and savory base.

Next came the seasonings.

If youโ€™ve been following my recipes for any length of time, you already know that I rarely measure anything. I cook the same way my mother and many home cooks before her didโ€”by instinct. A little ginger, basil, garlic, seasoned salt, and chicken bouillon found their way into the pot. There is no exact science behind it. I taste, adjust, and trust my senses.

After about fifteen minutes of cooking, I added a store-bought pasta sauce. Normally, I make my sauce from scratch, but after a long shift, convenience won the day. Sometimes good enough is exactly what we need.

I lowered the heat and let everything simmer together for another fifteen to twenty minutes while I prepared the rest of the ingredients.

The oven was preheated to 350 degrees, the baking dish was waiting on the counter, and three different cheeses were ready to go alongside the oven-ready lasagna noodles.

Then came my favorite part: assembling the layers.

Sauce.

Pasta.

Cheese.

Repeat.

There is something almost therapeutic about building a lasagna layer by layer. Maybe itโ€™s because you can already imagine the finished dish before it ever goes into the oven.

After forty-five minutes of baking, the house smelled amazing.

While the lasagna rested, I stepped outside and harvested fresh lettuce from the garden. I paired it with tomatoes, carrots, and baby spinach we already had on hand to create a simple side salad.

I had every intention of making a cheesy garlic bread to go alongside dinner, but by that point exhaustion had caught up with me. After being awake all night and spending the morning cooking, I decided the garlic bread could wait for another Sunday when I had a little more time and energy.

And honestly, that was okay.

Sometimes a meal doesnโ€™t have to be perfect to be meaningful.

Sometimes itโ€™s enough to gather around the table with the people you love, share a homemade meal, and enjoy the fruits of your laborโ€”whether they come from the garden, the grocery store, or a recipe youโ€™ve been making for years.

Todayโ€™s meal reminded me that caring for the people we love often happens in simple ways. A warm pan of lasagna. A fresh salad from the garden. A quiet afternoon after a long nightโ€™s work.

Those small acts of love matter more than we realize.

Recipes

Almost Hits: Beet Pulp Vegan Brownies & Learning to Cook Differently

Thereโ€™s something oddly satisfying about making a recipe completely from scratch โ€” especially when it starts with ingredients that most people would probably throw away.

Recently, I decided to experiment with a healthier vegan brownie recipe using homemade almond flour, homemade almond milk, and the leftover beet grounds from a batch of homemade fruit punch. Iโ€™ve been trying to find more ways to naturally incorporate iron-rich foods into our familyโ€™s meals without making every meal feel overly โ€œhealthy,โ€ and honestlyโ€ฆ this recipe landed somewhere between an almost hit and a full success.

The brownies came out soft, delicate, and more cake-like than fudgy. Considering I was working with homemade ingredients that tend to behave differently than store-bought versions, I was actually pretty happy with the outcome. I used homemade almond flour, applesauce, flaxseed meal as an egg substitute, cocoa powder, vanilla, sugar, and chocolate chips on top before baking everything at 350 degrees for about 45 minutes.

And surprisingly? It worked.

Now, did everyone in the family immediately fall in love with them? Not exactly.

Some people enjoyed them, while others were a little skeptical โ€” which is fair. When people are used to rich, ultra-sugary brownies, healthier versions can feel a little different at first. But thatโ€™s part of this journey for me. Iโ€™m learning that healthier cooking doesnโ€™t have to be perfect to still be worthwhile.

Sometimes the goal isnโ€™t to recreate traditional comfort food exactly as we remember it. Sometimes the goal is simply finding better ways to nourish ourselves while still enjoying the process.

What I loved most about this recipe was the intention behind it:

  • Using beet grounds instead of creating food waste
  • Making homemade almond flour instead of relying on heavily processed ingredients
  • Using flaxseed instead of eggs
  • Finding simple ways to increase iron-rich foods in our daily meals

It reminded me that not every recipe has to be a viral masterpiece to be meaningful. Some recipes are stepping stones. Some are experiments. Some are โ€œalmost there.โ€ And honestly, I think thereโ€™s value in sharing those too.

Because real cooking โ€” especially when youโ€™re trying to feed your family healthier meals on a budget โ€” is a lot of trial, error, adjusting, and trying again.

Iโ€™ll probably tweak this recipe next time by adding a little more healthy fat for richness and maybe reducing the bake time slightly for a softer center. But overall? Iโ€™d still call this one a win.

Not every healthy recipe has to fool people into thinking itโ€™s unhealthy to be worth making.

And maybe thatโ€™s what this new series is really about:
celebrating the almost hits too.

Recipes

 Simple Tofu Curry with Potatoes (Cooked by Instinct, Not Perfection)

Some of the best meals donโ€™t come from measuring cupsโ€”they come from instinct.

Today, I made a simple tofu curry with potatoes, using what I had in my kitchen and seasoning as I went. Itโ€™s one of those meals that doesnโ€™t require perfection, just a little patience and a willingness to trust your taste.

Cooking Without Measuring

Iโ€™ll be honestโ€”I rarely measure my seasonings.

I cook based on how things smell, how they look, and how they taste along the way. This dish was no different. Every step was about adjusting, tasting, and letting the flavors come together naturally.

Ingredients

1 block extra firm tofu (thawed, drained, and diced) 1 red onion (thinly sliced) Several sweet peppers About 6 spring onions 2 stalks celery (diced) 3 medium white potatoes (diced)

Seasoning & Base:

Vegan butter (used for browning tofu) 1 small can tomato sauce 1 can coconut milk 1โ€“2 tbsp Jamaican curry powder 1 tsp turmeric Black pepper, salt, and vegan bouillon (to taste) ~1.5 cups water

How I Made It

1. Brown the tofu

I started by browning the tofu in vegan butter until it developed a nice color, then set it aside.

2. Build the base

In the same pan, I sautรฉed the sliced red onions until they softened. Then I added the sweet peppers, spring onions, and celery, letting everything cook together for a few minutes.

3. Add the seasoning

Next came the curry powder, turmeric, and the rest of my seasonings. I stirred everything together and let it cook for a few more minutes to deepen the flavor.

4. Bring it all together

I added:

coconut milk tomato sauce diced potatoes browned tofu about 1.5 cups of water

Then I lowered the heat and let everything simmer.

5. Let it simmer

I let the curry cook for about 45 minutes, checking it occasionally for:

flavor consistency

This is where cooking by instinct really comes inโ€”adjusting as needed.

How I Served It

I had mine with a small bowl of rice, while my youngest enjoyed theirs just as it was.

Thatโ€™s the beauty of this dishโ€”it works either way.

Final Thoughts

This was one of those simple dinners that came together without stress.

It was:

filling flavorful and easy to make

And honestly, those are the meals I find myself coming back to the most.

Recipes

Vegan Chocolate Banana Cake (Rich, Fudgy & Protein-Packed)

There are two kinds of baking moments in my house:

The planned ones.

And the โ€œthese bananas are about to turnโ€ ones.

This cake was the second kind.

I had three very overripe bananas sitting on the counter, and instead of making the usual banana bread, I wanted something deeper. Richer. Chocolate.

And because Iโ€™ve been experimenting with incorporating more plant-based protein into our meals, I decided to blend in silken tofu.

What came out of the oven surprised me.

This isnโ€™t light and fluffy.

Itโ€™s dense.

Itโ€™s fudgy.

Itโ€™s intensely chocolatey.

And it slices beautifully.

๐Ÿซ Ingredients

3 overripe bananas

1ยพ cups flour

ยพ cup maple syrup

3 tablespoons olive oil

1 teaspoon baking powder

1 teaspoon baking soda

1 cup coconut milk

ยผ cup applesauce

1 cup cocoa powder

1 package silken tofu

๐Ÿ‘ฉ๐Ÿพโ€๐Ÿณ Instructions

Preheat your oven to 350ยฐF. In a blender or food processor, combine: Bananas Silken tofu Coconut milk Maple syrup Olive oil Applesauce Blend until completely smooth and creamy. In a separate bowl, whisk together: Flour Cocoa powder Baking powder Baking soda Slowly fold the dry ingredients into the wet mixture until fully combined. Do not overmix. Pour the batter into a prepared baking pan (an 8×8 pan works beautifully for this texture).

Batter poured into the pan (if available)

Bake for 30โ€“40 minutes, or until the center is set and a toothpick comes out mostly clean. Allow the cake to cool completely before slicing. It firms up as it rests.

๐Ÿฐ The Texture (Because It Deserves Attention)

First slice photo

This cake is:

Thick and moist Almost brownie-like at the base Deep and rich in chocolate flavor Slightly creamy from the silken tofu Naturally sweetened with banana and maple syrup

You cannot taste the tofu. What it does is add structure, moisture, and protein without changing the flavor.

It feels indulgent โ€” but intentional.

๐ŸŒฟ Why I Bake This Way

Iโ€™m not trying to make dessert โ€œhealthy.โ€

Iโ€™m trying to make it balanced.

Adding fruit.

Adding tofu.

Using maple syrup instead of refined sugar.

Itโ€™s about making small shifts that add nourishment without removing joy.

And when a slice looks like this?

No one is asking questions.

Recipes

Sierra Leonean Stewed Black-Eyed Peas | Plant-Based Comfort by Lulu Lee

๐ŸŒฟ Remembering My Grandmother Through Food

Every time I make this stew, it feels like coming home. The smell of onions, bell peppers, and garlic fills my kitchen the same way it filled my grandmotherโ€™s when I was growing up in Sierra Leone.

Her black-eyed pea stew was always made with love โ€” sometimes made with chicken, beef, or fish โ€” depending on what was available that day. What made it special wasnโ€™t just the ingredients, but the patience and care she poured into every simmering pot.

Now, years later, Iโ€™ve given up meat but not the memory. This plant-based version keeps her spirit alive in my kitchen, using soy strips instead of meat. The flavors remain rich, earthy, and comforting โ€” a bridge between who I was and who Iโ€™m becoming.


๐Ÿฅฃ Ingredients

  • 2 cups precooked black-eyed peas
  • 1 cup rehydrated soy strips (I use Mkostlich Soy Strips)
  • 2 large onions, peeled and chopped
  • 2 bell peppers, seeded and chopped
  • 1 large tomato, chopped
  • 2 tablespoons tomato paste
  • ยฝ cup olive oil (or palm oil, for a traditional flavor)
  • Seasoning salt, to taste
  • Cayenne pepper, to taste
  • Ginger and garlic, to taste

๐Ÿฒ Directions

  1. Prepare the soy strips.
    Rehydrate 1 cup of soy strips in warm water or broth for 15โ€“20 minutes. Once softened, squeeze out the excess liquid and set aside.
  2. Blend the vegetables.
    In a food processor, combine the onions, bell peppers, tomato, ginger, and garlic. Pulse until finely chopped (not fully pureed). This creates a smooth base that will thicken and flavor the stew.
  3. Sautรฉ the base.
    Heat ยฝ cup of olive oil in a heavy-bottomed pot or Dutch oven (I use this Overmont enameled Dutch oven) over medium heat. Add the blended vegetable mixture and cook, stirring occasionally, until most of the liquid evaporates and the mixture deepens in color โ€” about 10โ€“12 minutes.
  4. Add the tomato paste.
    Stir in the tomato paste and cook for another 3โ€“5 minutes to deepen the flavor.
  5. Add the soy strips.
    Toss in the rehydrated soy strips, stirring well to coat them in the tomato mixture. Season generously with seasoning salt, cayenne, and any additional spices to your taste.
  6. Add the black-eyed peas and simmer.
    Gently fold in the precooked black-eyed peas. Lower the heat to a gentle simmer and cook uncovered for 30โ€“45 minutes, stirring occasionally. This slow simmer allows the flavors to blend beautifully and gives the soy strips time to absorb the richness of the sauce.
  7. Taste and adjust.
    Taste and adjust seasoning as needed. If you prefer a thinner consistency, add a small splash of water or vegetable broth near the end.

Serve warm with rice, boiled plantains, or bread โ€” something that lets you scoop up every drop of that flavorful sauce.


๐Ÿ’› Reflections

Cooking this stew in my Dutch oven has become a small ritual of comfort. Its weight and warmth remind me of my grandmotherโ€™s patience โ€” how she always said good food needs time, love, and the right pot.

Each simmer feels like a conversation with her, even though sheโ€™s no longer here. This dish connects me to where I come from, while also embracing how Iโ€™ve grown. Itโ€™s proof that you can honor your roots and still evolve in your own direction.


๐Ÿ’ญ Reflection Prompt for Readers

Is there a meal from your childhood that brings you comfort or connects you to someone you love?
How have you kept that recipe โ€” or its memory โ€” alive in your own kitchen?

Share your reflections in the comments โ€” Iโ€™d love to hear the stories that feed your soul. ๐ŸŒฟ

Gardening

Expanding My Garden & Looking for Advice ๐ŸŒฑ

Hi everyone!

Gardening is more than a hobby for meโ€”itโ€™s my way of staying connected to nature and my roots. I grew up in Sierra Leone, West Africa, where my grandfather had an incredible garden. During school vacations, weโ€™d help him grow about 90% of the food we ate. He lived into his mid-90s and even baked his own bread! Since moving to the States, Iโ€™ve noticed my body doesnโ€™t process food the same way it used to. Iโ€™m trying to reset by growing clean, chemical-free food for my family and myself.


Making the Most of My Space
I donโ€™t have a big yard. Iโ€™m maximizing the use of the space I have. Recently, I added two more raised beds. This helps me get closer to my goal of growing most of our food. My next big project is building a privacy fenceโ€”not just for looks, but also to protect the garden. Hiring a contractor isnโ€™t in the budget, so Iโ€™m doing it myself. Iโ€™ve already bought 10 fence panels and have been slowly collecting the rest of the materials. YouTube tutorials have been my best friend during this process!


Whatโ€™s Growing Now
This year, I started with:

  • Broccoli, kale, and spinach (spinach didnโ€™t make it ๐Ÿ˜”)
  • Cherry tomatoes, Roma tomatoes, and jalapeรฑo peppers
  • Okra, white potatoes, sweet potatoes
  • Cabbage, onions, and cantaloupe
  • Sweet corn alongside an apple tree
  • Goji berry tree & Elderberry tree
  • Bush beans & strawberries (the strawberries didnโ€™t survive either)

From this, Iโ€™ve harvested potatoes, cherry tomatoes, okra, sweet potato leaves, sweet corn, and cantaloupes.

On my deck, I keep herbs for easy access while cooking. I have sage, basil, and oregano. I also have a small trial run of lettuce and green beans.


Future Planting Goals
Iโ€™m hoping to add soybeans, bell peppers, garlic, beets, watermelons, and leeks. I also want to plant radish, squash, cucumbers, peanuts, and more corn. Furthermore, I plan to grow strawberries, plums, cherries, and more apple trees.


Challenges Iโ€™m Facing
The biggest headache? Stray cats. They keep using parts of my garden as a litter box, which completely ruined my spinach this year. This is one of the main reasons Iโ€™m pushing to get the fence installed. If anyone has safe, cat-deterring ideas, Iโ€™d love to hear them!


Looking for Your Advice
Iโ€™d really appreciate tips on:

  1. How to safely keep cats out of my garden.
  2. How to organize my space better to maximize yield.

Iโ€™ll post some pictures of my current layout soon. The new raised beds will not be included. This way you can see what Iโ€™m working with. Any ideas or suggestions are welcomeโ€”thank you in advance! ๐ŸŒฟ

Recent harvest

Hybrid Rose

Okra plant…so pretty

Hibiscus

Cherry tomatoes

Cantaloupes