Weekly roundup

Mid-Summer Reality Check

By late August, the garden’s honest, and it shows you what you did right and what you ignored.

That honesty is what makes homesteading and gardening so grounding.

Homestead Happenings

Overflowing Beans Here, Radish & Clover There

Our best bean row went wild—bowls every other day, enough to eat fresh, freeze, and still share with neighbors. It’s the kind of surplus that reminds me why we do this work: simple food, grown well, feeding more than just our own table.

A few beds over, though, things didn’t go as smoothly. Drought stress and hungry beetles kept the plants from ever hitting their stride.

When beans get hit early, they rarely recover, so I pulled those rows and seeded radish and clover to cover the ground and give back to the soil.

If you’re battling bean pests, try floating row covers to keep beetles off young plants, or interplant with herbs like dill or basil to confuse them.

For a closer look at common green bean problems and fixes, check out:

Garden Planning for Beginners

A garden doesn’t grow well by accident. It excels when you map it out with intention. Before you put a single seed in the soil, take time to study your space. Walk it in the morning, midday, and late afternoon. Notice where the shadows fall.

That little corner that looks sunny at noon might be shaded by 3 p.m.—and tomatoes won’t thank you for it.

Mapping sunlight is the first step that separates frustration from success. Sketch a simple diagram of your yard or garden beds and mark how many hours of light each section gets.

Heavy feeders like tomatoes, peppers, and squash need 6–8 hours of full sun, while crops like lettuce or spinach actually thrive in partial shade, especially in summer heat.

For the full breakdown on planning—including choosing a manageable size and planting what your family will actually eat—read the full guide here:

Season Veggie Recipe

Sautéed Green Beans with Bacon & Onions

A farmhouse classic—smoky, savory, and a side that disappears fast.

Ingredients

• 1 lb fresh green beans, trimmed

• 4 slices thick-cut bacon, chopped

• 1 medium onion, thinly sliced

• 2 cloves garlic, minced

• Salt & black pepper to taste

Steps

1. Cook bacon in a large skillet until crisp; remove and set aside, leaving drippings in the pan.

2. Add onion to the skillet and cook until soft and golden. Stir in garlic and cook 1 minute.

3. Add beans and sauté 6–8 minutes, until tender but still crisp.

4. Return bacon to the pan, season with salt and pepper, toss, and serve hot.

One last tip for the week!

If you’re pulling tired plants this week, don’t leave the soil bare. Even a quick sowing of oats, radish, or clover will cover and feed the bed while you plan for spring.

-The Grounded Homestead