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Author: Heidi Wink

  • Our Top Must-Have Baby Items for 2 Under 2

    Our Top Must-Have Baby Items for 2 Under 2

    Must-Have Baby Items for 2 under 2

    As I gear up — both mentally and physically — to have 2 under 2 in the next few weeks, I’ve been thinking a lot about my must-have baby items from my first postpartum experience, and what I won’t be using again. I’ll walk you through my key nursery needs, safety solutions, feeding must-haves, and what I call the “travel trophies.” Every family and every baby is different, so take what’s useful and leave the rest — but I’m so excited to share what’s getting me ready for this next stage!

    Grab my entire list here: Baby Essentials from a 2nd time mom!

    Nursery Needs

    I was lucky enough to be able to prepare a nursery for my first baby and am preparing a spot in our room for our second! Both experiences will have differences BUT I will gladly walk you through why I decided on some of the new things that I bought this time around.

    • A 5 in 1 crib that you can keep for many seasons! I wanted to only buy one crib for my future children but also wanted to feel like our furniture could keep working for us in our many seasons either as a crib or a toddler bed and beyond! Our toddler will continue to sleep in the crib for as long as it makes sense but will switch to a new toddler bed when our youngest is ready for moving from the bassinet to the crib.
    • A Nursery Chair that actually works for you! This chair made a world of a difference for my ability to take care of my baby when we first came home and we still love it every day! I wanted the electric version to be able to set the legs and head at whatever spot was most comfortable, have lumbar support to help with the hours spent breastfeeding and to have power to charge my phone since I was scrolling at all hours of the night….. This chair also rocks and turns which was perfect for getting my baby to fall asleep, snuggling for naps and now getting to read books together.

    Safety Solutions

    As your house becomes more chaotic, the best thing you can do is find ways to limit the safety concerns you may have so that you can focus on keeping both of your children alive and well taken care of in this busy season!

    Feeding Focus

    When starting to feed my oldest food, I realized I very strongly had preferences of what I would want to use and based on wanting to both understand the best ways to start feeding my baby but also try to make many of the foods myself. I knew I needed to make things as easy as possible so it also felt doable and now with having a second, I will feel much more prepared thanks to these items!

    • Bottle Washer is a MUST Have I fell in love with this bottle washer as I fed both bottles and breast fed but then also pumped and everything would fit! I could clean and sterilize all of the parts without ever having to hand wash or empty the dishwasher (the best part) so I could stay on top of the baby dishes even if I didn’t stay on top of the rest of them! They are the perfect gift to ask for on a registry as they are a splurge but hopefully your friends would go in on it together.
    • Highly recommend a simple bottle warmer This bottle warmer was easy to use, straight forward enough to ensure we always had a warm bottle and easier to keep clean than others.
    • Convertible High Chair as a way to get a lot of use out of it until your kids are sitting on their own at the kitchen table! This high chair is easy to clean (The most important part), easy to adjust and has many usable features as your babies get ready to use just a booster.

    Travel Trophies

    I would HIGHLY recommend some of these items when you are considering what type of strollers, car seats and baby carriers to consider! I tried to think through how close I might consider having another when looking at some of these options and I would say it paid off!

    • Stroller and Car seat Combo is the best case scenario! I found this one to be such a perfect match for me and my family as we were able to utilize the infant carrier until my first was 9 months old (really tall), click it right into the stroller to be able to take walks when the baby is sleeping or you don’t want to have to carry them wherever you are going. This one also converts to a double stroller so I was able to purchase a second toddler seat so once this next baby is too big for the infant carrier I will still be able to use this one stroller instead of needing to invest in another one!
    • Structured Baby Carrier with buckles was the perfect solution when I knew I wanted to carry my baby when we were out and about! Thanks to the buckles, I was able to very quickly put it on and off for things like going into a store, transfer the baby to and from the stroller or asking my husband to carry the baby while doing something!
    • The fabric Baby Carrier was the perfect carrier for wearing at home to be able to hold the baby as close to my body as possible while sitting or walking around to free up my hands to do things around the house. This carrier gets much tighter to your body and allows the baby to feel very close in comparison to any of the structured carriers. It’s especially perfect for the very beginning weeks at home.

    Wrap-Up

    While I continue to find how to best live through my second post partum, raise my two babies, find space to rest but also focus on my family. I can’t wait to find more ways to improve our lives, make structure in a season that is messy and share with you along the way!

  • Preparing for Baby #2 While Chasing a Toddler: What I’m Doing Differently

    Preparing for Baby #2 While Chasing a Toddler: What I’m Doing Differently

    I never thought I’d say this, but here we are: pregnant again, with a toddler attached to my leg, and somehow expected to function like a normal human being. If you’re in the thick of “2 under 2” prep too, I see you. This post is the start of a new chapter here on Harper and Home — I’m shifting to share more of our motherhood journey alongside the garden and canning content you already know me for, and this pregnancy felt like the perfect place to start.

    Why the Shift

    Harper and Home has always been about the things I care about most — and lately, that’s been less about seed catalogs and more about sleep schedules, gear lists, and how on earth I’m going to manage two under two. I want this space to grow with me, and right now that means talking honestly about pregnancy, toddlerhood, and getting ready to double the chaos.

    The Mental Prep

    If I’m honest, the mental prep this time around looks nothing like it did with my first. Back then, I had months of quiet nesting, endless research rabbit holes, and all the time in the world to worry. This time, most of my “thinking about the baby” happens in five-minute windows — during nap time, in the car, or while I’m half-listening to a toddler narrate their snack.

    What’s helped most is lowering the bar for what “ready” needs to look like. I’m learning to trust that I did this once already, and my body and brain remember more than I give them credit for.

    The Physical and Logistical Prep

    This time, I’m trying to be more intentional about what we actually need versus what we think we need. A few things I’m prioritizing before baby arrives:

    • Pulling out and sorting hand-me-downs from my toddler’s newborn stage
    • Setting up a simple, low-maintenance nursery corner rather than a full room overhaul- check out my Top Must-Have Baby Items for 2 Under 2
    • Stocking up on a few key items early, since I know I won’t want to shop with a newborn and a toddler in tow
    • Prepping freezer meals ahead of time – check out my favorite recipes for this, The Ultimate Guide to Freezer Meal Prep for Busy Moms (canning and garden skills finally coming in handy for something new)

    Managing a Toddler During Pregnancy

    This has honestly been the hardest part. Growing a human is tiring enough — doing it while chasing a toddler who has zero concept of “mommy needs five minutes” is a different kind of exhausted. A few things that are saving me:

    • Leaning into lower-energy activities during my most tired stretches
    • Involving my toddler in “getting ready for baby” tasks so it feels like their project too
    • Letting go of guilt on the days the TV is on longer than I’d like

    What I’m Doing Differently This Time

    With my first, postpartum caught me off guard in a lot of ways. This time, I’m trying to set up systems in advance instead of scrambling after baby arrives — things like meal prep, a loose daily rhythm for my toddler, and asking for help earlier instead of waiting until I’m underwater.

    A Little Vulnerability

    If I’m being fully honest, I’m nervous. I don’t know how I’m going to split my attention, whether my toddler will feel the shift, or how I’ll function on newborn sleep while also toddler-proofing every room. But I’m also excited — for the sibling bond, for watching my toddler become a big sibling, and for this next season of our family.

    Follow Along

    I’ll be sharing more of this journey here — from best baby item picks to real, unfiltered “day in the life with 2 under 2” posts once baby arrives. If you’re in a similar season, or gearing up for your own 2 under 2, I’d love for you to follow along.

  • Easy Tomato Soup That Freezes Beautifully

    Easy Tomato Soup That Freezes Beautifully

    There’s nothing like a bowl of homemade tomato soup once the weather turns, and this version is built with the freezer in mind from the start — no cream added until serving, so it thaws and reheats without breaking or separating. Make a big batch now while the tomatoes are at their best, and you’ll have soup ready to go all winter.

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Why This Recipe Freezes So Well

    The trick to freezer-friendly tomato soup is leaving out dairy until you’re ready to eat. Cream and milk can separate and turn grainy after freezing and reheating, so this base is made entirely from tomatoes, aromatics, and broth. You stir in cream (or skip it entirely) right before serving, which keeps the texture smooth no matter how long it’s been in the freezer.

    What You’ll Need

    • Fresh tomatoes, cored and roughly chopped (a generous amount — this is a great way to use up a big haul)
    • Onion and garlic
    • Vegetable or chicken broth
    • Olive oil or butter
    • Salt, pepper, and a pinch of sugar to balance acidity
    • Fresh basil, if you have it
    • Heavy cream or half-and-half (added at serving time only)

    How to Make It

    1. Sauté the aromatics. Cook chopped onion in olive oil until soft, then add garlic for the last minute.
    2. Add the tomatoes. Stir in the chopped tomatoes and a splash of broth, then simmer until everything breaks down and softens, about 20–25 minutes.
    3. Blend until smooth. Use an immersion blender directly in the pot, or carefully transfer to a blender in batches. Blend until fully smooth.
    4. Season. Add salt, pepper, and a small pinch of sugar to round out the acidity. Stir in fresh basil if using.
    5. Cool completely before portioning for the freezer — this is the step people skip, but freezing hot soup leads to uneven texture and condensation in the container.

    Freezing and Reheating

    • Portion into freezer-safe containers or bags in single-serving or family-size amounts, leaving room for expansion.
    • Lay bags flat to freeze so they stack easily and thaw faster.
    • To reheat, thaw in the fridge overnight or warm gently from frozen on the stove over low heat.
    • Stir in cream only after the soup is fully reheated, right before serving.

    After adding to your freezer, be sure to add it to your freezer log to remember its in there! ➡️Grab your Freezer and Canning Log now

    Serving Ideas

    A bowl of this soup with a grilled cheese sandwich is hard to beat, but it’s also great with a swirl of cream and fresh cracked pepper on top, or topped with croutons and a sprinkle of parmesan.

    This has become one of the most-used things in our freezer come January — a little taste of late summer on a cold night. Do you add cream, or keep yours dairy-free?

    If you love stocking the freezer as much as we do, don’t miss Fresh Tomato Chili: A Great Way to Use a Big Harvest — another tomato-season recipe made for batch-freezing. And if canning is more your thing, 7 Canning Myths You Should Stop Believing is a great next read.

    Looking for even more ways to put up a big harvest? Try Roasted Tomato Sauce for the Freezer or a jar of sweet-and-savory Easy Tomato Jam.

  • Red Pepper Jelly: The Easiest Appetizer You’ll Ever Make

    Red Pepper Jelly: The Easiest Appetizer You’ll Ever Make

    If you only make one thing with your late-summer pepper haul, let it be this. Red pepper jelly is sweet, a little spicy, gorgeous in a jar, and turns into an effortless appetizer with nothing more than a block of cream cheese and a box of crackers. It’s the kind of thing that looks far more impressive than the effort it actually takes.

    Why This Recipe Works

    Red bell peppers bring natural sweetness and that beautiful red color, while a bit of hot pepper (jalapeño or a small chili) adds just enough heat to keep it interesting. Pectin sets it into a soft, spreadable jelly rather than a syrup, so it holds its shape nicely spooned over cream cheese.

    What You’ll Need

    • Red bell peppers, finely chopped or pulsed in a food processor
    • A hot pepper of your choice, seeded and finely chopped (adjust to taste)
    • Apple cider vinegar
    • Sugar
    • Powdered fruit pectin
    • Canning jars, lids, and rings if you plan to process it shelf-stable

    The Basic Process

    1. Prep the peppers. Finely chop or pulse the bell peppers and hot pepper until they’re in small, even pieces — not pureed, just fine.
    2. Combine peppers and vinegar in a large pot and bring to a boil.
    3. Stir in the pectin and return to a full rolling boil.
    4. Add the sugar all at once, stirring constantly, and boil hard for exactly one minute.
    5. Skim off any foam, then ladle into prepared jars, leaving proper headspace.
    6. Process in a water bath canner according to a tested recipe for your jar size and altitude, or simply refrigerate if you plan to use it within a few weeks. ➡️Grab the best Water Bath Canner Here

    Because sugar and vinegar levels matter for both safety and set, it’s worth following a tested pepper jelly recipe with exact measurements rather than eyeballing the sugar and pectin.

    How to Serve It

    This is the easy part. Pour a jar over a block of softened cream cheese and set it out with your favorite crackers — that’s it. The sweet-heat jelly against the cool, mild cream cheese is what makes this such a popular appetizer at gatherings. It’s also excellent:

    • Spooned over a warm baked brie
    • As a glaze brushed onto grilled chicken or pork in the last few minutes of cooking
    • Swirled into a grilled cheese before it hits the pan

    A Few Tips

    • Chop the peppers by hand or pulse carefully in the food processor — too fine and you lose the pretty flecks of color and texture in the finished jelly.
    • If your jelly doesn’t set firmly, it still works beautifully as a glaze or syrup, so nothing goes to waste.
    • Make an extra batch — jars of this make excellent gifts once the holidays roll around.

    This one always disappears fastest at parties. What’s your favorite way to serve pepper jelly?

    More ways to use Sweet Peppers this season ➡️One Garden Crop I Haven’t Bought in Over 2 Years: Sweet Peppers

  • Quick Guide: Freezing Tomatoes Made Simple

    Quick Guide: Freezing Tomatoes Made Simple

    Not every tomato harvest lines up with the time it takes to can. Some weeks you just need to get the tomatoes out of the kitchen and into the freezer before they go soft on the counter. The good news: freezing tomatoes is one of the easiest ways to preserve a harvest, and frozen tomatoes are genuinely useful all winter long — no fancy equipment required.

    The Simplest Method: Whole Freezing

    If you’re short on time, this is the way to go:

    1. Wash and dry the tomatoes completely.
    2. Core out the stem end with a paring knife.
    3. Lay them in a single layer on a sheet pan and freeze until solid, a few hours or overnight.
    4. Transfer to freezer bags once frozen, pressing out as much air as possible.

    Freezing them first on a sheet pan keeps them from turning into one giant tomato block, so you can pull out just what you need later.

    For more ideas of what to freeze this season ➡️ Check out my Ultimate Freezer guide

    The Skins Will Slip Right Off

    One of the best parts about frozen tomatoes: run a frozen tomato under warm water for a few seconds and the skin slides right off, no blanching required. This makes frozen tomatoes an easy shortcut any time a recipe calls for peeled tomatoes.

    A Slightly More Prepped Option

    If you have a little extra time, cook the tomatoes down into a simple sauce or puree before freezing. This saves freezer space and means the hard part is already done when you go to use it. Freeze in portioned containers or flat in freezer bags so they thaw quickly and stack easily.

    How to Use Frozen Tomatoes Later

    This is where the real payoff is — a freezer full of tomatoes is a shortcut through the whole winter:

    • Soups and stews — drop whole frozen tomatoes directly into a simmering pot; they break down as they cook
    • Pasta sauce — thaw, peel, and cook down with garlic and herbs for a fast weeknight sauce
    • Chili — frozen tomatoes go straight into the pot, no thawing needed
    • Braises and pan sauces — a couple of frozen tomatoes deepen the flavor of almost anything simmering on the stove

    A Few Notes

    • Frozen tomatoes go soft and watery once thawed, so they’re best in cooked dishes, not fresh salads or sandwiches.
    • Label bags with the date — most frozen tomatoes are best used within about 8–12 months for flavor, though they stay safe well beyond that.
    • If your freezer space is tight, cooking tomatoes down before freezing is the better use of that space.
    • Create a list of what you are putting up in the freezer and pantry to ensure they get used. ➡️ Grab a pantry and canning inventory log

    Freezing tomatoes is one of those preserving methods that feels almost too easy, but it’s saved more weeknight dinners around here than I can count. Do you freeze whole or cook yours down first?

  • Smoky Garden Salsa: How the Smoker Changes Everything

    Smoky Garden Salsa: How the Smoker Changes Everything

    If you’ve only ever made salsa on the stovetop, you’re missing out. Running your tomatoes, peppers, and onions through the smoker before blending adds a deep, smoky backbone that no amount of chili powder can fake. It takes a little more time than the stovetop version, but almost none of it is hands-on — the smoker does the work.

    Why Smoke the Vegetables First

    Smoking concentrates flavor the same way roasting does, but with that extra layer of char and smoke that turns a good salsa into the one people ask you to bring every year. It also softens everything down before it hits the blender, so you get a smooth, restaurant-style texture without overcooking anything on the stove.

    What You’ll Need

    • Ripe tomatoes (Romas or a mix of garden varieties work well)
    • Onions, quartered
    • Jalapeños or your preferred heat level
    • A few garlic cloves, skin on
    • A disposable aluminum pan (this is key — it catches all the juices so nothing is wasted)
    • Lime juice, salt, and fresh cilantro to finish

    The Smoker Method

    1. Load the pan. Halve the tomatoes and load them into the aluminum pan cut-side up along with the onion quarters, peppers, and garlic. Keeping everything in the pan means the juices that render out during smoking stay in the mix instead of dripping into your fire.
    2. Smoke low and slow. Run the smoker at 225–250°F and let the vegetables go until they’re soft and lightly charred, with visible blistering on the tomato skins and pepper skins. This usually takes a couple of hours depending on your smoker and how large you cut things.
    3. Let it cool slightly, then peel the garlic and remove pepper stems.
    4. Blend it up. Pour the pan contents — vegetables and all those smoky juices — into a blender or food processor. Pulse to your preferred texture; a few short pulses keeps it chunky, more blending gets you a smoother restaurant-style salsa.
    5. Season to finish. Stir in lime juice, salt, and chopped cilantro to taste. Let it sit for at least 30 minutes before serving so the flavors settle.

    Canning It for Later

    This salsa can be processed in a water bath canner if you follow a tested acidified salsa recipe — the smoking step doesn’t change the acid balance, but you do still need enough bottled lime or lemon juice per jar to can it safely. If you are in thick of canning season, check out my other tips for this season ➡️What to Can in Late July: A Garden-to-Jar Checklist. If you’re not canning, it keeps well in the fridge for about a week or freezes nicely for a few months.

    A Few Tips

    • Don’t skip the aluminum pan — smoking directly on the grates loses all those flavorful juices that make this version so good. ➡️Grab pans that are perfect for this here!
    • Char is good, burnt is not — keep an eye on smaller pieces like garlic so they don’t scorch before the tomatoes are done.
    • This method scales beautifully for a big harvest — just use a second pan if your smoker has the room.

    Once you’ve had smoked salsa, it’s hard to go back to the stovetop version. It’s become a September tradition around here — what’s your go-to way to use up a big pepper and tomato harvest?

    As you are canning this fall, be sure to keep track of everything you have to use up before next canning season. ➡️Grab my Canning and Pantry Log Here

  • End-of-Summer Preserving: How to Make the Most of Your Last Harvest

    End-of-Summer Preserving: How to Make the Most of Your Last Harvest

    The tomatoes are still coming, the peppers are finally blushing red, and the zucchini plants haven’t gotten the memo that fall is around the corner. Late summer is one of the busiest — and most rewarding — stretches of the preserving season. Here’s how to make the most of it before the garden winds down.

    Take Inventory Before You Start

    Before you pull out the canner, walk your garden and take stock of what’s actually ripening in volume. End-of-summer harvests tend to come in waves rather than a steady trickle, so it’s easy to get overwhelmed. Sort what you have into three piles:

    • Eat fresh this week — anything delicate or already very ripe
    • Preserve now — produce at peak ripeness in large enough quantity to justify a canning session
    • Freeze for later — extras you don’t have time to process right away

    This simple sort saves a lot of last-minute scrambling and food waste.

    Tomatoes: Your End-of-Season MVP

    If there’s one crop that defines late-summer preserving, it’s tomatoes. A few ways to use a big haul:

    • Canned whole or crushed tomatoes — the workhorse of winter cooking. Great in a water bath canner if you add the right amount of acid (bottled lemon juice or citric acid, not just vinegar to taste).
    • Tomato sauce or salsa — cook down a big batch and can it in pint jars for easy weeknight meals later.
    • Oven-roasted and frozen — if you’re short on canning time, roasting halved tomatoes with olive oil and garlic, then freezing them flat on a sheet pan, is a low-effort way to lock in flavor.

    Peppers and Zucchini

    Peppers freeze beautifully with almost no prep- Check out ➡️One Garden Crop I Haven’t Bought in Over 2 Years: Sweet Peppers

    OR my favorite instant appetizer:➡️ Red Pepper Jelly: The Easiest Appetizer You’ll Ever Make

    Zucchini is a great item to prep for the winter,➡️ Check out my post about how to freeze them!

    Herbs Before the Frost

    Basil, in particular, turns black at the first cool night, so it’s worth harvesting fully before frost risk sets in. Blend it into pesto and freeze in ice cube trays for easy portioning, or simply chop and freeze in oil.

    A Few Preserving Reminders

    A few habits make end-of-season preserving smoother and safer:

    1. Use tested recipes for anything water-bath or pressure canned — acidity levels matter for safety, not just flavor.
    2. Label everything with the contents and date. It’s easy to forget what’s in an unlabeled jar by January.
    3. Don’t can more than you’ll realistically use. It’s tempting to preserve every last tomato, but a full pantry of food you never get to before next season isn’t actually saving anything.
    4. Keep a running log of what you preserved and how much — it makes planning next year’s garden (and knowing when to stop canning tomatoes) so much easier. ➡️Grab my Canning Log to keep track of it all!

    Wrapping Up the Season

    End-of-summer preserving is as much about slowing down and taking stock as it is about jars and lids. Whatever doesn’t get preserved can usually still be shared, composted, or enjoyed fresh — no need to feel like every last vegetable has to end up in a jar.

    What’s overflowing in your garden right now? I’d love to hear what you’re preserving this week.

  • What to Can in Late July: A Garden-to-Jar Checklist

    What to Can in Late July: A Garden-to-Jar Checklist

    If your kitchen counter is starting to look like a produce stand, you’re right on schedule. Late July is when the garden stops trickling and starts flooding — tomatoes are blushing red, cucumbers are doubling overnight, and the green beans need picking every other day just to keep up. Sweet peppers tend to hit all at once too. It’s the best kind of overwhelm, but it does mean it’s time to start thinking about what’s going in jars this week.

    If you are already closer to the end of the season and need some more ideas ➡️End-of-Summer Preserving: How to Make the Most of Your Last Harvest

    Here’s a simple checklist of what to can right now, plus a few tips to make the process smoother.

    1. Cucumbers → Pickles

    If your cucumber vines are producing faster than you can eat them fresh, this is your sign. Small, firm cucumbers make the crispest pickles — don’t wait for them to get big.

    Tip: Trim a thin slice off the blossom end of each cucumber before packing jars. It contains an enzyme that can make pickles go soft over time.

    2. Tomatoes → Sauce or Diced Tomatoes

    Late July tomatoes are just starting to come in strong, and a big batch of sauce now means a well-stocked pantry come winter. If you’re short on time, diced tomatoes are the faster option — no simmering required. Something to also consider ➡️Quick Guide: Freezing Tomatoes Made Simple

    Tip: Blanch tomatoes in boiling water for 30-60 seconds first. The skins slip right off, no peeling required.

    If you’re just getting into canning this year, my favorite canning essentials can help you get set up without overspending.

    3. Green Beans → Dilly Beans

    Green beans grow fast this time of year, and pickled “dilly beans” are one of the easiest ways to preserve a big harvest without a lot of prep. They also make a great gift jar.

    Tip: Pack beans standing up in the jar rather than laid flat — it looks nicer and fits more in each jar.

    4. Summer Squash & Zucchini → Relish or Shredded Freezer Packs

    If you grew even one zucchini plant, you know the struggle of keeping up (I’ve shared my favorite ways to use up extra zucchini before). Relish is a great way to use up a big batch at once, or you can shred and freeze it in portioned bags for soups and baking later.

    Tip: Squeeze out excess moisture before freezing shredded squash — it prevents watery, mushy results when you thaw it.

    Staying Organized Through the Chaos

    Once your jars are cooling on the counter don’t skip labeling them – Trust me, “mystery jar, probably tomatoes?” is not a fun game come January. I made a set of canning labels (regular and wide mouth) just for this and I keep a stack in my kitchen drawer all summer.

    With this much coming in at once, it’s easy to lose track of what you canned, when, and how much — especially if you’re putting up several batches a week. A lot of home canners keep a simple log going through the season: what was canned, the date, how many jars, and any notes for next year (like “double the garlic next time”). Grab mine below!

    $7 Canning and Pantry Bundle
  • 5 Gardening Mistakes I Made So You Don’t Have To

    5 Gardening Mistakes I Made So You Don’t Have To

    Every year my garden teaches me something new.

    Some lessons come from huge harvests, and others come from realizing halfway through the season that I made things much harder than they needed to be. The good news? You don’t have to make the same mistakes I did.

    If you’re planning your own vegetable garden, here are the five biggest mistakes I’ve made—and exactly what I’d do differently today.

    1. I Didn’t Give My Vining Plants Enough Space

    This was probably my biggest mistake.

    The first few years I gardened, I underestimated just how much room plants like cucumbers, pumpkins, squash, and melons actually need. They quickly sprawled into neighboring plants, making it difficult to walk through the garden, harvest vegetables, or even find what was growing underneath all those leaves.

    Now I either:

    • Give vining plants their own dedicated space.
    • Grow them vertically on sturdy trellises whenever possible.
    • Avoid overcrowding by paying attention to mature plant spacing instead of how tiny the seedlings look.

    Trust me—your future self will appreciate being able to actually walk through your garden.

    2. I Grew Vegetables We Didn’t Actually Eat

    This one seems obvious now, but when you’re planning a garden it’s easy to get caught up in growing everything.

    I planted crops like lettuce, broccoli, and cauliflower because they seemed like staples in everyone’s garden. The problem? We rarely eat them.

    Many of those vegetables matured all at once, and I found myself scrambling to use them before they spoiled. Some never got used at all.

    Now I plan my garden around what my family already eats every single week.

    Instead of asking, “What should I grow?” I ask:

    • What vegetables do I buy most often?
    • What do I enjoy preserving?
    • What will actually save me money at the grocery store?

    Your garden should make your life easier—not leave you wondering what to do with another head of cauliflower.

    3. I Didn’t Match My Garden to My Gardening Style

    One of the biggest things I’ve learned is that not every crop fits every gardener.

    I’ve realized I much prefer plants that keep producing throughout the season instead of harvesting everything at once.

    That’s why some of my favorites are:

    • Sweet peppers ⬅️ Link to ways to keep them year round!
    • Green beans
    • Cherry tomatoes
    • Cucumbers (when trellised!)
    • Zucchini ⬅️ link to my best ways to enjoy them!

    These plants reward you week after week, and if life gets busy for a few days, you usually haven’t missed your entire harvest.

    For me, that’s much less stressful than trying to perfectly time a single harvest window.

    Knowing your gardening style is just as important as knowing your growing zone.

    4. I Didn’t Use a Weed Barrier

    If I could go back and change one thing from the beginning, this might be it.

    The first few years, I spent countless hours pulling weeds. It felt like every time I turned around, they had taken over again.

    Once I started using a weed barrier around my raised beds, everything changed.

    Not only did it dramatically reduce weeds, but it also:

    • Saved hours of maintenance.
    • Helped keep pathways clean.
    • Made watering and harvesting much more enjoyable.

    Gardening became something I looked forward to instead of another chore on my to-do list.

    If you’re trying to create a low-maintenance garden, don’t skip this step.

    5. I Forgot That Healthy Soil Needs Maintenance

    It’s easy to focus on planting every spring and forget that the real work starts after harvest.

    A few years ago, I filled my raised beds with composted manure, and the difference was incredible. My plants were healthier, grew larger, and produced far more than previous years.

    Over time, though, all those vegetables remove nutrients from the soil.

    This year it’s time to replenish my beds again with composted manure and organic matter before next season.

    Taking care of your soil is one of the best investments you can make. Healthy soil grows healthy plants, and healthy plants reward you with bigger harvests.

    Think of it as feeding your garden so it can feed your family.

    Final Thoughts

    One of my favorite things about gardening is that every season is a chance to learn.

    No garden is ever perfect, and even experienced gardeners make mistakes. The goal isn’t perfection—it’s making each year just a little easier and a little more productive than the last.

    If I were starting a garden from scratch today, I’d give my plants more room, grow what we actually eat, choose crops that fit my lifestyle, keep weeds under control from the beginning, and never forget to care for the soil.

    Those five simple changes have completely transformed how enjoyable—and productive—my garden has become.

    As I grow my garden year after year, I have been also mastering how I want to use the items year round! Link ➡️ The Ultimate Guide to Freezer Meal Prep for Busy Moms

    I’d love to hear from you!

    What’s one gardening mistake you’ve made that taught you a valuable lesson? Share it in the comments below—I bet we’ve all been there!

  • Two Freezer Staples I Make Every Week

    Two Freezer Staples I Make Every Week

    Some of the best meal prep doesn’t come from making complete freezer meals—it comes from stocking your freezer with versatile ingredients that can become dinner in minutes.

    Two things I always try to keep on hand are homemade meatballs and shredded chicken.

    They’re inexpensive, easy to make in large batches, and can be transformed into dozens of different meals throughout the month. On busy evenings, having these already cooked can be the difference between ordering takeout and getting dinner on the table in 20 minutes.

    Homemade Freezer Meatballs

    As someone that buys a quarter cow, I use up my ground beef making these amazing meatballs.

    I bake them all at once, let them cool completely, then freeze them on a baking sheet before transferring them to freezer bags. Freezing them individually first keeps them from sticking together, so I can grab exactly the number I need for a meal.

    Our Favorite Ways to Use Frozen Meatballs

    • Spaghetti and meatballs
    • Meatball subs
    • Swedish meatballs over mashed potatoes or egg noodles
    • BBQ meatballs
    • Teriyaki meatballs with rice
    • Italian wedding soup
    • Meatball casseroles
    • Pizza topped with sliced meatballs
    • Slow cooker grape jelly meatballs for parties
    • Vegetable and meatball soup

    Because they’re already cooked, they simply need to be reheated in sauce, soup, or the oven.

    Batch Cook Shredded Chicken

    Shredded chicken may be the most versatile ingredient in my freezer.

    I’ll cook several pounds of chicken breasts or thighs in the slow cooker or Instant Pot, shred everything at once, and portion it into meal-sized freezer bags.

    I flatten each bag before freezing so it stores efficiently and thaws quickly.

    Having cooked chicken ready to go makes homemade meals feel just as convenient as grabbing something frozen from the store.

    Easy Meals Using Shredded Chicken

    • Chicken tacos
    • Chicken enchiladas
    • BBQ chicken sandwiches
    • Chicken salad
    • Chicken noodle soup
    • Buffalo chicken dip
    • Chicken quesadillas
    • Chicken Alfredo
    • Chicken pot pie
    • White chicken chili
    • Chicken fried rice
    • Burrito bowls
    • Caesar wraps
    • Pasta casseroles
    • Chicken and stuffing bake

    The possibilities are almost endless.

    Freeze in Meal-Sized Portions

    One of the biggest lessons I’ve learned is to freeze food the way you’ll actually use it.

    Instead of freezing one giant bag, divide your meatballs and shredded chicken into portions your family typically eats in one meal.

    Label each bag with:

    • What’s inside
    • The date it was frozen
    • Approximately how much is in the bag

    This makes meal planning much easier and helps prevent food waste.

    Build Meals Around Your Freezer

    When I have meatballs and shredded chicken already prepared, dinner starts with asking, “What do I already have?” instead of “What should I cook?”

    I can add a bag of frozen vegetables, pasta, rice, potatoes, or a salad, and dinner comes together quickly without much planning.

    These simple freezer staples save time, reduce food waste, and make busy weeks so much less stressful.

    If you’re just beginning freezer meal prep, don’t feel like you need to fill your freezer with dozens of complete meals. Start by stocking ingredients you’ll use over and over again. A few bags of homemade meatballs and shredded chicken can become weeks’ worth of quick, delicious dinners. Check out my Freezer meal prep guide for more ideas of what to make!