Earlier in the week, I woke up later than planned and missed a group run. For a moment, I was disappointed. I had been looking forward to spending the morning with fellow runners, but once I realized I had missed the opportunity, I decided to shift my focus instead of dwelling on what I couldn’t change.
I picked up my gardening supplies rather than my running shoes and headed outside.
What started as an unexpected change of plans turned into one of my most productive mornings in the garden. I spent several hours pulling weeds, pruning my vegetable plants, and harvesting fresh produce. By the time I finished, I had cleared weeds from two and a half raised beds and prepared half of another bed for cabbage, which I plan to sow after today’s run with my running buddies.
Unfortunately, I didn’t think to take any “before” pictures. I was so eager to get started that I forgot to document where everything began. Instead, I have the “after” photos—a clean garden, healthy plants, and a reminder that progress is still worth celebrating, even if you don’t capture every step of the journey.
Gardening has a way of teaching the same lessons over and over again. We can’t control every circumstance, but we can choose how we respond. Yesterday reminded me that a missed opportunity doesn’t have to become a wasted day. Sometimes life redirects us exactly where we need to be.
The weeds are gone, the vegetables have a little more room to thrive, and another bed is ready for the next season’s crop. I’d call that a successful morning.
🌿 Harvest of the Day
Not every productive day begins with the plan we had in mind. Sometimes the most meaningful progress happens when we’re willing to embrace change, adjust our expectations, and bloom wherever the day takes us.
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 couldn’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 stew—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 I’m bringing a little piece of my grandmother’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
3–4 cloves garlic, minced or grated
Seasoned salt (to taste)
1 teaspoon turmeric
2 tablespoons nutritional yeast
To Serve
Cooked jasmine rice
Directions
Preheat your oven to 350°F.
Score the tomatoes with a shallow “X” 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.
While the tomatoes are roasting, season the tofu to your liking and fry until golden on all sides. Set aside.
Blend the onions and bell peppers together in a food processor until smooth.
Pour the vegetable mixture into the hot oil and cook for about 10 minutes, stirring occasionally.
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.
Stir in the fresh tomato sauce.
Add the chopped sweet potato leaves, reduce the heat, and cook for about 10 minutes, stirring occasionally.
Taste the stew and adjust the seasonings as needed.
Gently fold in the fried tofu and simmer for another 10–15 minutes, allowing all of the flavors to come together.
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.
It’s one of those meals that’s perfect for meal prep because tomorrow’s lunch might be even better than tonight’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.
It’s about preserving traditions.
It’s about remembering the people who taught us to cook long before recipes were written down.
It’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 she’d appreciate that the spirit of her cooking still lives on.
Every harvest reminds me that traditions don’t have to stay frozen in time.
They can continue to grow—just like the gardens we tend.
When I first started gardening, my goal was simple: grow some of my own food.
Over time, that vision has expanded. What began as a few vegetables has slowly evolved into something much bigger—a small backyard ecosystem filled with food, flowers, pollinators, and the promise of future harvests.
This week, I spent some time walking through the garden and reflecting on how much progress has been made. Looking at the pathway, the raised beds, and the growing plants, I can finally begin to see the vision coming together.
Harvesting From the Garden
One of the greatest joys of gardening is bringing fresh food directly from the garden to the kitchen.
Recently, I harvested sweet potato greens and used them in meals for my family. Sweet potato leaves are one of my favorite garden crops because they are nutritious, productive, and often overlooked by many gardeners.
I also harvested fresh greens that became a colorful salad filled with garden-fresh ingredients. There is something incredibly satisfying about preparing food that was growing just a few feet from your back door only hours earlier.
Every harvest, no matter how small, feels like a victory.
Before making their way to the table, the sweet potato leaves were carefully washed and prepared. One thing I love about growing food is reconnecting with the process from garden to plate.
The finished dish was simple, nutritious, and made almost entirely from ingredients grown at home.
What’s Thriving
The sweet potatoes have completely taken off this season. Their vines are lush, vigorous, and filling the grow bags with beautiful green growth.
The corn has become one of the most impressive features in the garden. Every week it seems taller than the last, creating a living wall of green that reminds me how quickly summer arrives.
The tomatoes are loaded with developing fruit and continue to grow vigorously. Seeing clusters of tomatoes forming is one of those moments that makes all the watering, pruning, and patience worthwhile.
The cucumber vines are spreading throughout the bed and producing beautiful yellow blossoms that promise future harvests.
More Than Vegetables
One of my favorite flowers in the garden recently opened—a stunning dahlia bloom that added a burst of color among all the shades of green.
Flowers are just as important to me as vegetables. They attract pollinators, support biodiversity, and remind me that a garden should nourish the spirit as much as it nourishes the body.
Over the years, I’ve found that gardening isn’t only about producing food. It’s also about creating beauty, building habitat, and finding moments of peace in the middle of everyday life.
Lessons From This Season
Gardening constantly teaches patience.
Some crops thrive immediately while others struggle. Some plans work exactly as expected, while others require adjustments along the way.
This season has reminded me that growth doesn’t have to be perfect to be meaningful.
The pathway is still evolving. The garden layout continues to change. New projects are always waiting around the corner.
But when I look at the harvests coming into my kitchen and the life filling these garden beds, I can clearly see that progress is happening.
One plant, one harvest, and one season at a time.
Thank you for following along on this journey with me. I look forward to sharing more harvests, lessons, and garden adventures as the season continues.
This week in the garden has been a mix of encouragement and frustration. Some of my plants are thriving while others are clearly struggling, and honestly, I think the strange weather has a lot to do with it.
My spinach and okra have not been doing well at all. The spinach started bolting and looking stressed almost overnight, and the okra just seems unhappy no matter what I try. Between the random temperature swings, heavy rain, cooler nights, and sudden heat, I think the plants are having a hard time adjusting. Gardening really teaches patience because sometimes you can do everything “right” and nature still has other plans.
Thankfully, not everything is struggling. The potatoes are making steady progress and the corn is finally starting to look strong and established. My tomatoes are filling out nicely, the peppers are slowly taking off, and the peanuts are doing much better than I expected. Seeing those little wins helps balance out the disappointment of losing or struggling with other crops.
One thing I’m learning this season is that every garden tells a story. Some plants thrive in certain conditions while others refuse to cooperate. Instead of looking at setbacks as failures, I’m trying to see them as lessons for the next season. I may end up restarting the okra in a different area with more heat, and I’ll probably wait until cooler temperatures return before trying another round of spinach.
Even with the challenges, I still enjoy walking through the garden every morning. There’s something peaceful about watching things grow slowly over time. Progress may not always look perfect, but progress is still progress.
There’s something rewarding about seeing your garden slowly come together—one project at a time.
This past week, I focused on making a few key updates around my garden space. None of them were huge on their own, but together, they’re making a big difference in how everything looks, feels, and functions.
Finishing the Walkway
One of the biggest improvements I made was finally completing the walkway.
This has been a work in progress, but now that it’s done, it completely changes how I move through the space. It’s cleaner, more structured, and honestly just feels more intentional.
It’s a small detail, but it makes everyday tasks in the garden so much easier.
Adding a Decorative Fence (and Solving a Problem)
I also added a decorative fence around:
My flower area The section where I planted peanuts
This wasn’t just for looks—it solved a real issue.
Stray cats had started using that space as a litter box, which is something I definitely needed to get under control. Since adding the fence, I’ve already noticed a difference.
Now the space feels protected and more visually put together.
Upgrading My Rain Barrel Setup
Another small but important update was mounting my rain barrel.
Before, it was sitting too low, which made it harder to access the water once it filled up. Elevating it has made collecting and using rainwater much more practical.
It’s one of those changes that improves efficiency without requiring a lot of effort.
Harvesting Collard Greens
I was also able to harvest some collard greens, which always feels like a win.
Right now, I’m letting a few plants go to seed. Once the seeds are ready and collected, I’ll clear that bed to make room for cucumbers and green beans.
It’s all part of the cycle—harvest, reset, and plant again.
Looking Ahead
This season is teaching me that gardening isn’t about rushing.
It’s about:
Making steady improvements Learning from what works (and what doesn’t) Creating a space that grows with you
Every small step adds up.
Final Thoughts
This week wasn’t about doing everything—it was about doing what I could and doing it well.
There’s something about this time of year that feels full of possibility.
The air is still cool. The mornings are quiet. But underneath the surface, everything is preparing to grow — and so am I.
This week, I officially started seeds indoors.
And just like that, the planting season feels real.
🌿 The Indoor Seed Station Is Fully Operational
Wide shot of my full seed station with trays and grow lights
This year I expanded my indoor setup — multiple trays, labeled pods, grow lights positioned carefully, and even sweet potatoes sprouting below.
It may look simple, but this setup represents planning, learning, and commitment. I’m not rushing this season. I’m building it intentionally.
🌱 First Sprouts Under the Lights
Close-up of seedlings under grow lights
Watching those first leaves unfold under the glow of the grow lights never gets old. They may look delicate, but what’s happening below the surface is powerful.
Roots are forming. Systems are strengthening. Life is preparing.
This year’s indoor lineup includes:
Eggplant
Cayenne peppers
Bell peppers
Cauliflower
Broccoli
Basil
Marigolds
Sweet potatoes
Tomatoes
Peppers and eggplant need that early head start. The brassicas will transition outside earlier if the forecast cooperates. Basil and marigolds are part of my companion planting strategy — protection, pollination, and balance.
And the sweet potatoes? Those are personal. Watching them sprout reminds me that even something dormant can surprise you with life.
🪵 Preparing the Raised Beds
Photo of raised beds before cow manure
Outside, the beds are waiting.
I added more cow manure to enrich the soil and refreshed the raised beds in preparation for spring planting. The yard still looks winter-worn, but I can already see what it will become.
Healthy soil means stronger roots, better yields, and more resilient plants.
Soil first. Always.
🌽 The Future Corn & Peanut Patch
Outdoor patch photo where corn and peanuts will go
This is where the corn and peanuts will grow this year.
But timing matters.
I’m watching the forecast carefully, especially soil temperatures. Corn and peanuts need warmth and stability. I’m waiting until frost risk has passed and the soil temperature is consistently warm enough to support strong growth.
Gardening has taught me that patience protects your harvest.
📅 Zone 7a Planting Timeline (Quick Reminder)
Living in Zone 7a means our average last frost date typically falls around mid-April (April 10–20). That date guides almost everything I do this time of year.
Here’s how I’m planning around it:
6–8 weeks before last frost (February–early March):
Start peppers, eggplant, tomatoes indoors
Begin brassicas like broccoli and cauliflower
4–6 weeks before last frost:
Start basil and companion flowers like marigolds
2–3 weeks before last frost (weather permitting):
Harden off cool-weather crops
Transplant broccoli and cauliflower outdoors
After last frost (mid-to-late April):
Transplant peppers, tomatoes, eggplant
Direct sow corn
Plant peanuts once soil temperatures are above 65°F
Move sweet potato slips outdoors once nights are consistently warm
Gardening in Zone 7a is about watching the weather — not just the calendar.
📒 Systems Matter This Year
This year I have:
My gardening binder organized
Seed inventory tracked
Raised beds refreshed
A growing app helping me stay on schedule
Weather patterns monitored closely
It feels less chaotic and more strategic.
Preparation brings peace.
🌿 Planting With Purpose
Every year I garden, but this year feels different.
I’m not just planting vegetables — I’m building discipline. I’m practicing patience. I’m creating a rhythm that aligns with the seasons instead of rushing ahead of them.
Watching frost dates. Preparing soil before seeds go in. Starting early indoors but waiting wisely outdoors.
This garden is about more than harvest.
It’s about:
Teaching my children where food comes from
Building food security one bed at a time
Honoring agricultural roots that shaped generations before me
And trusting that steady preparation always produces results
The seedlings under my grow lights may look small now. The outdoor beds may still look quiet.
Right now, my garden feels like it’s holding its breath — and so am I.
I have my seeds.
I have my starter pods.
I even have the garden layout mapped out and ready to go.
And yet… I’m pausing.
As excited as I am to start my seeds, I’m being intentional about when I begin. Living in a climate where late frosts are still a possibility, I’ve learned that starting too early can undo weeks of careful planning. Losing seedlings to an unexpected cold snap is frustrating — and avoidable — if you’re willing to wait.
This season, I’m choosing patience
Why I’m Waiting to Start My Seeds
Seed starting is one of the most exciting parts of gardening. It’s where hope takes shape. But timing matters just as much as enthusiasm.
Right now, my hesitation comes down to one thing: our last frost date.
Even with grow lights and starter pods ready, planting too soon can mean:
weak seedlings that outgrow their containers stressed plants when it’s time to transplant or worse — losing them entirely to cold temperatures
I’ve learned that starting seeds at the right time is just as important as starting them at all.
What I’m Doing Instead (And Why It Still Counts as Progress)
Even though seeds aren’t in the soil yet, the work hasn’t stopped.
Here’s what I have been doing:
Reviewing my garden diagram and spacing plans Organizing seeds by indoor vs. direct-sow crops Prepping starter pods and trays Refreshing my memory on frost dates for my zone Making a short list of which plants truly benefit from early starts
This stage of gardening — the quiet planning — sets the tone for the entire season.
Trusting the Process
Gardening has taught me that rushing doesn’t lead to better results. The soil warms when it’s ready. The seeds sprout when conditions are right. And sometimes, the most responsible thing a gardener can do is wait.
I’m excited. I’m prepared. And when the timing is right, I’ll be ready to move quickly and confidently.
For now, I’m honoring the pause.
What’s Coming Next
Once we’re closer to our last frost date, I’ll be:
starting select seeds indoors hardening off seedlings slowly preparing beds for transplanting and sharing updates on what’s thriving
This season already feels promising — and it hasn’t even started yet.
Sometimes growth begins long before anything breaks the surface.
After the quiet of winter, I’ve started easing back into the garden—not by planting right away, but by preparing the space where everything will grow.
Over the past few weeks, I’ve been clearing out my garden beds, removing old growth, and giving the soil some much-needed care. I added compost to replenish nutrients and laid down hay to protect the beds, retain moisture, and allow the soil to rest while the weather finishes deciding what it wants to do.
This stage of gardening is slower and quieter, but it’s one of my favorites. It reminds me that growth doesn’t begin when seeds go into the ground—it begins with preparation.
Starting Seeds Indoors
With the outdoor beds resting, my next step is starting seeds indoors this coming weekend. Seed starting always feels hopeful to me. It’s a way to stay connected to the garden while honoring the last frost date and the natural rhythm of the season.
I keep things simple—seed trays, soil, light, and patience. These early starts will be ready to transition outside once spring settles in.
Garden Layout & Planting Intentions
I’ve also been sketching out my garden layout to help me think through spacing, companion planting, and how different plants support one another. This doesn’t have to be perfect—just intentional.
Here’s the plant list inspired by my current layout plan:
Spring Garden Plant List
Vegetables and Fruits
Tomatoes
Peppers (bell & other varieties)
Cucumbers (with trellis support)
Zucchini
Potatoes
Okra
Corn
Sweet Potatoes
Melons
Strawberries
Lettuce
Kale
Cabbage
Herbs
Basil
Dill
Parsley
Oregano
Sage
Garlic (already established / overwintered)
Flowers & Pollinators
Zinnias
Nasturtiums (woven throughout beds)
Calendula
Chamomile
Coneflower
Echinacea
These choices support pollinators, improve soil health, and encourage a balanced garden ecosystem—not just productivity.
Why I Plan Before I Plant
Mapping things out helps me stay flexible while still being intentional. It allows me to think about airflow, sunlight, harvest timing, and how my garden functions as a whole rather than a collection of individual plants.
For now, the beds are resting under compost and hay, and the seeds are getting ready to wake up indoors. Spring will come when it’s ready—and so will the garden.
Spring Garden Series
This post is Part 1 of my spring garden series. Over the next few weeks, I’ll be sharing:
Seed starting progress
Bed planting updates
Companion planting wins (and lessons learned)
Early harvests and seasonal adjustments
Join the Conversation
If you’re planning your spring garden, I’d love to hear about it. What are you growing this year—or what are you thinking about trying for the first time?
Feel free to share in the comments or follow along as the season unfolds.
There’s something deeply healing about watching food grow with your own hands. This month, my garden has been a quiet reminder that even when life feels heavy or uncertain, growth is still happening—sometimes slowly, sometimes quietly, but always with purpose.
My collard greens are coming along beautifully this season. Their leaves are thick, vibrant, and full of life, and every time I walk outside to check on them, I feel that familiar sense of grounding. There’s nothing like seeing your greens respond to the care you’ve given them—sunlight, watering, patience, and a little love. Collards have always reminded me of family, tradition, and resilience, so watching them thrive feels like a gift I didn’t know I needed.
I also harvested my sweet potatoes, and let me tell you—they did not disappoint. Pulling them from the soil felt like uncovering treasure. There’s something magical about it… one moment it’s just soft earth, and the next you’re holding nourishment that you planted months ago. My sweet potatoes grew in all different shapes and sizes, but each one felt like a little victory.
This week, I’m planning to put them to good use in my kitchen. I’ll be making a sweet-potato pie and some sweet-potato rolls for my family—recipes that bring warmth into the house and make everyone drift toward the kitchen to see what’s baking. Cooking with ingredients from my own garden always feels special. It’s more than just food; it’s love, work, and intention all coming together on a plate.
As I look at what’s growing now and what’s being harvested, I’m reminded that the garden is a reflection of the season I’m in: nurturing, patient, hopeful. Things take time to root. They take time to bloom. And when they finally do, the reward is deeper than the harvest—it’s the reminder that growth is still happening in me, too.
I can’t wait to share more next month, but for now, I’m grateful for greens, sweet potatoes, and the simple joy of feeding the people I love.
As I look at what’s growing now and what’s being harvested, I’m reminded that the garden is a reflection of the season I’m in: nurturing, patient, hopeful. Things take time to root. They take time to bloom. And when they finally do, the reward is deeper than the harvest—it’s the reminder that growth is still happening in me, too.
I can’t wait to share more next month, but for now, I’m grateful for greens, sweet potatoes, and the simple joy of feeding the people I love.
And if you’re curious about what I’m making with my harvest, stay tuned — next Monday’s post will feature the sweet-potato pie and rolls I’m baking for my family.
There’s something special about the shift from summer to fall. The air cools, the days get shorter, and the garden takes on a new rhythm. Today, I kicked off my fall planting season. I couldn’t be more excited to see how it all turns out.
My Fall Crops
I used three garden beds to start my fall crops this year. Here’s what went into the soil today:
🥕 Carrots – A classic root crop that loves cooler weather.
🍅 Steak Tomatoes – Big, juicy, and full of flavor—hoping for a late harvest.
🥬 Beets – Earthy and nutrient-packed.
🌿 Collard Greens – A Southern staple that thrives in the fall.
🥬 Cabbage – Perfect for soups, slaws, and fermenting.
🥔 Potatoes – Always satisfying to dig up at harvest time.
🌶️ Bell Peppers – A pop of color and flavor for meals.
🌱 Spinach – Quick-growing and versatile in the kitchen.
✨ Why Fall Gardening Excites Me
Fall is one of my favorite times to garden. The pests slow down, the heat isn’t so intense, and the harvests are hearty and grounding. Starting fresh beds always feels like a clean slate, full of potential.
This year, I’m especially excited about the greens—collards and spinach—and the challenge of getting good potatoes before the ground freezes.
💡 Tips I’m Following
Rotate crops so the soil stays healthy.
Keep mulch handy to protect against early frosts.
Water consistently—fall rains help, but don’t always come on time.
Be patient: cooler weather crops can take a little longer.
My raised beds
🌟 Final Thoughts
Every season brings new challenges and rewards. I can’t wait to see how these beds grow over the coming weeks. Gardening keeps me grounded, connected, and always learning.
👉 Have you started your fall garden yet? What are you planting this season?
Haven Harvest Living 