Plantedinthegarden

Plantedinthegarden Char & Marv ♡ Grow a garden. Eat good food. Learn. Live simply.

09/02/2026

Gardening doesn't have to be hard.

Here are 5 ways we keep it simple.

Drip irrigation with a timer. 12 inch spaced emitters for beds, single emitters for containers. Set for 20 minutes every 2-3 days. Water without thinking about it.

Create biodiversity. Flowers attract beneficial insects, repel pests, and act as trap crops. We also introduce beneficial insects from to manage pests naturally. Work with nature not against it.

Use covers. Mesh netting keeps pests away from your vegetables before they even arrive.
Work smarter. Dowel across the wheelbarrow, screen mesh on top. Sift compost in minutes. Monthly feeding, easy on the body.

Plant perennials. They come back every year, get stronger each season, and require less work over time.
Growing your own food should be easy, not complicated.

08/31/2026

Coocoo for Cucamelons

A handful of apples, a little pile of cucamelons (still coocoo for these tiny things), some raspberries and blueberries I somehow didn’t eat straight off the bush

Not a lot from any one plant, but it all adds up, and it’s basically free healthy snacking, thanks to nature.

08/29/2026

I was today’s years old when I learned to make cabbage rolls.

Not sure why it took this long because this dish is absolutely amazing! We’ve been missing out. So sharing this so you won’t miss out too💚

08/26/2026

Keep Calm & Harvest

08/24/2026

Chutney is a whole different vibe. Sweet, sour, savoury, and spicy all at once.

Perfect for dipping samosa and pholourie. Or anything that needs a flavour boost.

Black & Red Currant Caribbean Chutney

→ 2 cups currants (fresh or frozen)
→ 1 small onion, finely diced
→ 2 garlic cloves, minced
→ 1-inch fresh ginger, grated
→ 1/2 to 1 scotch bonnet or 4-5 wiri wiri, finely minced (start with less)
→ 1/2 cup brown sugar
→ 1/4 cup apple cider or white vinegar
→ 1/2 tsp ground allspice
→ Pinch of salt

Combine everything in a saucepan. Bring to a boil, then reduce to a simmer. Cook uncovered for 20-25 minutes, stirring occasionally and mashing the berries with the back of your spoon as they soften.

Taste and adjust. More sugar if too tart. More vinegar if too sweet.

Let cool, transfer to a clean jar. Keeps 2-3 weeks in the fridge.

15 years ago, my ‘just a friend’ from college became my forever person🥹 Funny how life works, we went from study session...
08/21/2026

15 years ago, my ‘just a friend’ from college became my forever person🥹 Funny how life works, we went from study sessions to building a whole family (and apparently a compact garden) together. Grateful every day it turned out this way. Happy wedding anniversary to us, my favourite person, then and now💚

08/20/2026

Do not make this soup unless you want to cry tears of joy😭 🌶️

Hot and sour soup with dwarf chilies straight from the backyard. Ten minutes from plant to pot, and about thirty seconds from first sip to full sweat. Drop a 🌶️ if you're a spice person or a 🧊 if you tap out at bell peppers😄

Homemade Chili Paste:
Makes about 1 cup
1 cup fresh hot chilies (we used dwarf chilies from the backyard), stems removed
2 cloves fresh garlic
2 tbsp rice vinegar
1 tbsp organic sugar

Place everything in a food processor and blend.
Refrigerate. It keeps for several months and only gets better.

Hot and Sour Soup:
6 cups chicken stock
1 tbsp fresh ginger, grated or finely minced
3 tbsp soy sauce
3 tbsp rice wine vinegar, plus more to finish
1 to 2 tbsp of your homemade chili paste
1/2 tsp salt
1 tsp ground white or black pepper
1 cup shiitake mushrooms
1 bundle enoki mushrooms
1 cup bamboo shoots, sliced into thin strips
8 oz firm tofu
1 cup roast pork
2 tbsp cornstarch mixed with cold water
2 eggs, beaten
green onions, sliced

Still one of our most favourite build we’ve ever created in the garden. This was unplanned and it became a functional fe...
08/19/2026

Still one of our most favourite build we’ve ever created in the garden. This was unplanned and it became a functional feature in our garden. Here’s what’s growing now.

Wintermelons
Melons
Microdwarf tomatoes “Rosy Finch”
Celery
Zucchini
Kale
Parsley
Watercress
Beans
Cilantro
Calendula

08/18/2026

Growing up, we never really ate squash like this. Didn’t know how to prep it, but the garden changes you. When you grow something yourself, you want to learn how to use it.

This quiche was simple. Squash, eggs, cheese, herbs from the garden. But it felt like something more. Learning new ways to prep vegetables. Becoming better cooks just by paying attention to what’s growing outside.

The garden is teaching us more than just how to grow food.

When you’re running out of ground space to grow, look up. Vertical gardening is the ultimate cheat code💚
08/16/2026

When you’re running out of ground space to grow, look up. Vertical gardening is the ultimate cheat code💚

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Toronto, ON

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