Weekly roundup

The Right Moment Matters

A good harvest comes down to timing. Pick too early, and the flavor isn’t there. Wait too long, and you’ve missed your window. Around here, we’re learning to trust the signs. Whether it’s a drying tendril on a watermelon or the first steady eggs from new hens.

From the Garden

How to Tell if a Watermelon is Ripe

I’ve learned the hard way that there’s no rushing a watermelon. You can plant it early, water it steady, and keep the weeds down, but if you cut it before it’s ready, there’s no putting the sweetness back.

Standing in the patch this week, I spotted a few heavy melons that looked tempting, but I held off. The tendril nearest the stem was just starting to dry, the belly was turning creamy yellow, and the sound when I thumped it was deep, but not quite right.

Timing in the garden has a way of humbling you. Whether it’s melons, corn, or tomatoes, you only get one shot at peak flavor.

Pull too soon and you miss what the plant worked all season to deliver. Wait too long and you’ve got mush or rot.

This week, I’m reminding myself that patience is a tool every bit as important as a spade or a hoe.

If you’ve got melons on the vine, don’t guess.

Raising Chickens for Eggs: A Beginners Guide

Choosing the right breed makes all the difference when you’re raising chickens for eggs. Some birds are steady layers year-round, others shine in summer but slow down when the days shorten.

For example, breeds like Rhode Island Reds and Isa Browns are known for high production, while Ameraucanas give fewer eggs but reward you with beautiful blue shells. Matching your breed to your goals: steady breakfast supply, colorful cartons, or hardy winter layers, sets you up for success.

Fresh eggs on the counter aren’t just a perk, they’re the payoff of doing things right from day one. In this guide, I walk through the basics of setting up your coop, choosing the right breeds, and keeping your hens healthy through the seasons.

Whether you’re looking to feed your family or sell a few dozen at the market, these are the lessons I wish I’d had before I brought home my first flock.

Season Veggie Recipe

Heirloom Tomato & Basil Salad

Late summer is when tomatoes hit their stride—sweet, juicy, and still warm from the sun. This quick salad lets the produce do the talking, with just enough seasoning to bring out its best.

Ingredients:

• 3–4 large heirloom tomatoes, sliced thick

• 1 handful fresh basil leaves, torn

• 2 tbsp extra-virgin olive oil

• 1 tbsp balsamic vinegar

• Coarse sea salt and cracked black pepper to taste

Steps:

1. Arrange tomato slices on a platter.

2. Scatter torn basil leaves over the top.

3. Drizzle with olive oil and balsamic.

4. Sprinkle generously with salt and pepper.

Serve it alongside grilled meat, fresh bread, or as a light lunch on its own—try it this week while the tomatoes are still at their peak.

Closing Tip

If your cucumber vines are starting to fade, pinch off the last few blossoms now. It’ll push the plant’s remaining energy into ripening the fruit that’s already set—giving you crisp, full-sized cucumbers before the season winds down.

-The Grounded Homestead