August 2022 Guide: What You Need to Know This Month

Well hello, friends!

How did August come and go so quickly? I find myself ready for both the month and the intense summer heat to be over. That said, I love every season and have enjoyed many warm evenings—dinners on the front porch with Kip by my side have been a highlight.

This summer’s drought got the better of my yard; the grass in my corner of Iowa went extra brown and dormant much earlier than usual. The last meaningful rainfall before today was back in May, so I’ve been irrigating any new or tender plantings and counting the days until cooler weather arrives.

Good news: today brought half an inch of rain, and it instantly brightened my mood.

August was full of fresh recipes, fall plantings in the garden, and preparations for the coming season. Before September arrives, I like to pause and share what’s been happening—maybe while sipping something cold (I’m still enjoying a shaken espresso)—and reflect on the month.

Let’s talk about some produce and recipes.

August is when a lot of garden produce comes into its own. This month I harvested tomatoes, peppers, eggplant, Swiss chard, and cucumbers.

When everything ripens at once, preservation becomes essential. My mom and I spent two afternoons canning about 28 pints of salsa and another afternoon making six pints of stuffed peppers. The stuffed peppers are a labor of love and a family tradition—my late grandma canned these mini peppers, and Mom and I continue the practice. I’ll share a video of that next week.

In the kitchen this month I canned or preserved:

• Hot pepper mustard
• Corn relish
• Bread-and-butter quick pickles (quickles!)
• Pickled beets
• Salsa
• Pears
• Mustard pickles
• Sweet corn (frozen)
• Peaches (both canned and frozen)

It’s been a busy month of preserving and sharing produce.

The first question I often get when showing what I grow is: “What do you do with all that food?” I do use it all—both by eating more vegetables than most people and by preserving the harvest for later seasons. Canning, freezing, and pickling stretch the bounty into winter and spring instead of letting it vanish in a single month.

I also cook fresh, simple meals during the week. Recent favorites include:

• A quick fresh tomato and herb pasta
• Zucchini-crust pizza for a fun take on pizza night
• Zucchini-corn fritters that use peak sweet corn and abundant zucchini

I’ve been sharing short recipes in daily stories and videos. They aren’t all on the site yet, so here are a few bonus recipes written out for you:

• Sungold tomato vinaigrette: Combine 2 tsp Dijon mustard, 2 tbsp balsamic vinegar, ½ tsp salt, ½ tsp black pepper, 1 garlic clove, ½ small shallot, 2 tsp honey, ⅓ cup olive oil, and 1 cup Sungold tomatoes (or other cherry tomatoes). Blend with an immersion blender until smooth. Use as a salad dressing or a dip.
• Marinated cucumber salad: Whisk ¼ cup white wine vinegar, ¾ tsp salt, 2 tsp sugar, ½ tsp black pepper, 2 tbsp chopped dill, and ⅓ cup olive oil. Add 12 oz thinly sliced cucumber (about 2 cups) and ¼ red onion; toss to combine.
• Basil aioli BLT: Blend 1 egg, 1½ tsp Dijon mustard, 1 garlic clove, ½ tsp salt, 2 tsp lemon juice, ½ tsp black pepper, 10 fresh basil leaves, and 1 cup neutral oil until emulsified to make basil aioli. Spread on toasted bread and top with tomato and bacon. If you prefer not to use raw egg, start with store-bought mayonnaise and stir in chopped fresh basil.

Let’s talk about the garden.

The summer beds continue to produce tomatoes and peppers, and I’ve also planted a small fall patch of cool-weather crops. I started seedlings a bit late, so we’ll see how they develop. I planted:

• Three heads of cabbage
• Two Romanesco broccoli plants (I keep trying, even though they’re fussy)
• Four heads of cauliflower
• A row of radishes
• Several rows of leafy greens: spinach, lettuce, and kale

I find fall gardening especially pleasant. The pace slows, watering becomes easier with cooler nights, and the whole experience feels more relaxed. I try to adopt a carefree approach in the fall and enjoy what comes without worrying about quantities.

When to start a fall garden? It depends on your expected first frost date. In southeast Iowa we’re safe until mid-October, so I plan backwards from a plant’s days-to-maturity to decide when seedlings need to be in the ground. Because garden centers rarely stock fall transplants, I start my own seedlings just as I do in spring.

Let’s talk about Kip.

Kip had an excellent August. After a difficult June and July with colitis, his vets discovered a slight B-12 deficiency. We started a B-12 supplement in July, and the colitis symptoms subsided almost immediately.

He’s been energetic and happy this month, enjoying the late-summer days alongside me. Kip’s health can be fragile—flare-ups are always possible—so I stay vigilant. For now, I’m grateful to see him thriving and enjoying life.

I managed to get this newsletter out on the last day of the month, which is becoming a bit of a habit. It’s a nice way to reflect on the month’s highs and lows before moving forward.

Until next time, enjoy the tail end of summer and the quiet excitement of the season ahead.