Fall Garden 2020 Plan

I’m fairly new to gardening since I’ve been at it since March of this year. While I had a late start on my spring crops, I’ve had plenty of time to plan accordingly for fall and try to level up these green thumb skills. Even though I’m new, I’d like to say that I’m not doing too bad. So far I’ve harvested squash, cucumbers, watermelon, and a ton of Swiss chard (my favorite).

Not too shabby, huh?

If you’re a beginner like me, know that Google is your best friend. It also wouldn’t hurt to snag some tips from fellow gardeners on social media. I’ve joined several gardening groups on Facebook; Black Girls With Gardens group has been a safe haven filled with other brown skinned Queens who are also growing their own food. It’s beautiful!

So, are you wondering what I’m planting this fall? Here’s what I’ve planned:

With a quick Google search, I found a cool, free garden planner to plot out the square foot method. It’s super useful as the planner provides projected harvesting dates as well as the amount of seeds to sow per square foot. Here is a guide for suggestions of crops in square foot gardening.

Area 1 Crops:

Seeds planted: carrots, garlic, squash, broccoli, Swiss chard, and marigold. I decided not to plant onion and leeks just yet.

Area 2 Crops:

Seeds planted: More carrots, radish, turnips, collards, cabbage, Bok Choy, kale, and eggplants.

Area 3 Crops:

Seeds planted: Beets, basil transplants.

Area 4 Crops:

Seeds planted: Bush beans! A ton of them. I decided to plant various types here to have a mixture later on in the season. We’ll see how it goes.


Sha’s Breakfast Biscuits

What better way to start your day than with some decadent, buttery, flaky biscuits?

I’m new to the baking scene. I recently discovered how therapeutic it is to sink my hands into a sticky dough—smearing flour all over the surface of my counters. The calmness of kneading dough –– whether it’s by hand or with a kitchen aide mixer –– is probably my favorite part of the baking process. Not to mention there’s a science to baking. You can’t make this stuff up or wing it as you go; I’ve learned that precise measurements are best. The entire process is all trial and error. Readjust the measurements as needed and repeat. Boom. Success.

This recipe should only take about 25 minutes from start to finish.

Here’s what you need.

  • 3 Cups of All-Purpose Flour
  • 3 Tables Spoons of Sugar
  • 1/2 Teaspoon of Salt
  • 4 Teaspoons of Baking Powder
  • 1/2 Teaspoon of Cream of Tartar
  • 3/4 Cups of Cold Butter
  • 1 Egg
  • 1 Cup of Cold Milk

Here’s what you do.

Preheat the oven to 375 degrees. I have a gas stove and found that any temperature above 375 degrees will cook my biscuits too fast. Here, I suggest that you experiment and make adjustments to the cooking temperature based on the type of stove you have.

Mix the dry ingredients in a bowl. Afterward, add the cold butter. I found that it’s best to dice the butter into tiny squares and then mash them into the flour. It’s okay to leave some bits whole. Next, add the wet ingredients and mix, mix, mix!

Dust your countertop with flour before emptying the dough mix from the bowl. Using your hands, work quickly to knead the dough for 5 minutes. If the surface becomes sticky from the dough mixture, just sprinkle on some more flour! Next, flatten the dough until it measures to about a 3/4 to 1-inch thickness.

Cut circles into your dough with a biscuit cutter or a glass cup –– I used a wine glass.

Place your freshly cut biscuits on a lightly greased baking pan lined with parchment paper or a lightly oiled cast-iron skillet; I experimented with both and found that I prefer to bake my biscuits with cast iron.

TIP! Before placing your biscuits in the oven, you can put them in the fridge for 5 to 10 minutes to harden up any butter that may have softened during the kneading process.

Brush your biscuits with melted butter (I used Ghee), and you can also sprinkle a little flaky salt on the tops before baking.

Place your biscuits in the oven for 10-15 minutes.

You’re finished! Enjoy these yummy biscuits with a sweet jam or honey butter blend.

Have you tried this recipe? Comment below and let me know how it went!