This year, our homestead garden is all about abundance, preservation, and flavor. We’re growing a bountiful tomato crop with the goal of enjoying fresh tomatoes all summer—and preserving enough to stock our pantry with home-canned tomatoes, tomato juice, and homemade tomato sauce to last through the winter. Tomatoes are a cornerstone of our self-sufficiency plan, and this season we’ve expanded our beds to meet the demand.

We’re also excited to grow asparagus and strawberries for the first time. These perennial favorites are a long-term investment in both flavor and sustainability. Our cucumber vines are thriving, producing crisp cucumbers perfect for snacking, salads, and—our favorite—sweet and spicy pickles.

In addition to preserving produce, we’re focused on growing staple ingredients to support our farm-to-table lifestyle. We’ve planted onions, garlic, and three varieties of potatoes, giving us a solid base for countless meals throughout the year. The garden is bursting with hot and sweet peppers—including poblano peppers, jalapeños, bell peppers, and a colorful mix of heirloom chili varieties that will bring spice and depth to our cooking and preserving projects.

This garden isn’t just about fresh eating—it’s about sustainable living, food preservation, and maximizing your harvest. Whether we’re roasting peppers, canning tomatoes, or pulling up garlic to cure in the sun, we’re working toward a future where our pantry is filled with the food we grow ourselves.