- Shipping Pallet
- Landscape Fabric
- Plywood cut to size of Pallet
- Potting Mix
- Nails or Screws
- Staple Gun
- Pick out a pallet in clean, good condition
- Place the pallet so the side with the widest opening is facing up. This will be the backside.
- Lay out the landscape fabric to cover the back and bottom, then cut to size
- Pull tightly and secure with nails or staple gun
- Add the plywood over the landscape fabric an secure with nails or screws
- Now turn the pallet over and fill with good quality potting mix like Pro Mix which you can find in our garden center.
*Note: You should not use garden soil, it is too heavy and will not drain well. Garden soil is designed for garden beds and potting mix is for container gardening which helps with drainage.
- Tilt the pallet up nearly vertical and allow the potting mix to settle, then continue to add the potting mix until the pallet is full.
- Next add the plants. Position the plants so their root balls are securely placed between the slats and tuck them in firmly. Once you have all the plants placed you can add additional potting mix if needed.
When it comes to how and where you choose to mount your pallet, make sure to consider the weight of a fully planted pallet after watering and choose the appropriate hardware and location that can support it.
If you’re planning a vegetable garden, chances are, tomatoes are invited. But what are the best tomatoes to choose? Well, that’s kind of a trick question, because the answer really depends on what you like the most. Here are some tips to help find your dream tomato.
- Plant In Full Sun – At Least 4 Hours
- Basil Can be Planted in Containers Or the Garden – Use a 5 gallon container to grow basil with other herbs like parsley, thyme and oregano. Make sure that the container has drainage holes.
- Fertilize with Plant Food Regularly – Plants, like people, need to eat!
- Water – Don’t let your basil dry out. Not sure when to water? Use the finger test – if the soil is wet, don’t water; if dry, water. Always water thoroughly – water until the dirt is completely wet.
BASIL LIKES FERTILE, MOIST SOIL
Cut basil by taking off the tops of the stems about a third of the way down, to an intersection of new leaves.You are not only picking basil, but also encouraging the plant to bush out with new growth and more basil to pick! Prune regularly to discourage the plant from producing flowers. Wash basil and dry by layering the leaves between paper towels and applying a gentle dabbing pressure until the leaves are almost dry.
Using a dehydrator or oven for drying works best with this herb.
- This will take 1-3 hours. Follow manufacturer’s directions. Once dried, remove the stems from the leaves.
- High temperatures will damage the herb’s essential oils. Preheat oven to the lowest possible setting, 140 degrees. Place basil on
- a cookie sheet, turn oven off and place sheet in oven. After one hour, turn oven back on for 10-15 minutes. Repeat every hour until basil is brittle.
Frozen Pesto Base
A great way to store your basil for year round use.
Combine 2 cups loosely packed basil leaves with 1⁄4 cup olive oil and a little salt and puree in a food processor. Freeze the mixture in muffin tins or ice cube trays and then transfer them to an airtight container or freezer bag.
Spread the individual leaves on a cookie sheet and freeze.When frozen solid, place in airtight containers and return to the freezer.
Creamy Pesto Dip
- Mix one 8 oz. package softened cream cheese, 1⁄4 cup milk and 3 tablespoons pesto. Beat until smooth and serve with your favorite chips.
Italian Style Scramble
- Whisk 8 eggs, 1⁄4 cup crumbled soft goat cheese, and 1⁄4 tsp. salt. Cook in buttered, 12” nonstick skillet on medium heat, stirring for 3 minutes or until just set. Transfer to platter and top with pesto.
- Whisk 1⁄4 cup fresh lemon juice, 3 Tbsp. Pesto, 1 Tbsp. mayonnaise until blended. Toss with 4 cups cooked, cooled pasta.
- Top each of 4 (6 oz.) skinless salmon fillets with layer of 2 tsp. pesto, then 2 Tbsp. panko. Bake in pan in 350 degree oven 25 minutes or until cooked through.
- Mix 1 lb. ground turkey, 1⁄2 cup breadcrumbs, 1⁄2 cup pesto, 1⁄4 cup milk and 1⁄4 cup grated Parmesan cheese. Form into small balls. Cook in a nonstick skillet with olive oil, 10 to 12 minutes. Or bake at 400 degrees, until light brown, 10 to 12 minutes.
Meatballs in Pesto Cream
- Make Pesto Meatballs. Cook until just browned, then add 1 cup chicken broth, 1⁄4 cup pesto and simmer until tender. Stir in 1⁄2 cup cream and simmer until heated through.
- Make Pesto Meatballs but form into patties and grill. Serve on toasted ciabatta rolls with pesto, mozzarella cheese, tomato and arugula.
- Split a loaf of French bread and brush with pesto. Top with capicola, shredded mozzarella cheese and grated Parmesan cheese. Broil until the cheese melts.
- Spread pesto mixed with mayonnaise on toasted bread; fill with crisp pancetta, sliced tomato and arugula.
- Mix 1 cup ricotta, 1 cup chopped spinach, 1⁄2 cup flour, 1⁄4 cup grated Parmesan cheese, 1⁄4 cup pesto and 1⁄2 tsp. baking powder. Chill 30 minutes. Deep-fry tablespoonfuls in 350 degrees vegetable oil until golden, 4 minutes. Serve with marinara sauce.
- Grill or steam corn, then brush with Basil Butter (by Doris Pogada). Sprinkle with Parmesan cheese.
Pesto Cream Tortellini
- Simmer 1 cup heavy cream with 1⁄4 cup pesto in a skillet until slightly thickened. Stir in 1⁄4 cup grated Parmesan cheese. Toss with 12 oz. cooked tortellini and 2 cups steamed broccoli.
- Toss 1 lb. cooked orecchiette with 1⁄2 cup pesto, 1⁄2 cup ricotta and 1⁄2 cup grated parmesan cheese. Add 1 bunch chopped steamed broccoli.
Pesto Primavera Salad:
- Toss 12 oz. cooked gemelli or penne with 4 cups sliced steamed vegetables, 1 cup diced mozzarella cheese, 3⁄4 cup pesto and 1⁄4 cup grated Parmesan cheese. Top with toasted sliced almonds.
- Cook 1⁄2 lb. cavatelli and 1⁄2 lb. chopped peeled russet potatoes in boiling water until tender, 8 to 9 minutes. Drain and toss with 1⁄4 cup pesto and some of the cooking liquid.
- Make Potato-Pesto Pasta. Saute 1 lb. calamari in a skillet with olive oil, 3 to 4 minutes. Toss with the pasta.
- Saute 4 sliced garlic cloves in a pot with olive oil until golden, 2 minutes. Add 2 lbs. mussels and 1 cup white wine; cover and cook until the mussels open, about 4 minutes. Stir in 3 Tbsp. Pesto.
- Make Pesto Musssels, using clams instead of mussels. Add 1⁄2 tsp. red pepper flakes. Toss with linguine.
Pesto Green Beans
- Toss 1 lb. steamed green beans with 3 Tbsp. pesto and the juice of 1⁄2 lemon.
- Cook 4 oz. diced pancetta in a skillet with olive oil until crisp. Remove with a slotted spoon. Add 1 bag frozen peas and 1 cup water to the skillet; simmer until tender, 10 minutes. Stir in 3 Tbsp. pesto and heat through.
Pesto Orzo with Peas
- Make Pancetta-Pesto Peas (see above). Stir in 1 1⁄2 cups cooked orzo and 2 Tbsp. grated Parmesan cheese.
Pesto Potato Salad
- Cook 2 lbs. quartered new potatoes in salted boiling water until tender, 10 to 15 minutes. Drain and cool slightly. Whisk 1 cup mayonnaise, 3 Tbsp. pesto and the juice of 1 lemon. Toss with the potatoes and 1 cup diced celery.
Pesto Chicken Salad
- Whisk 3 Tbsp. pesto with 1⁄4 cup mayonnaise and 1⁄4 cup sour cream. Stir in 4 cups chopped cooked chicken, 1⁄2 cup chopped celery, 1⁄4 cup chopped red onion, 1⁄4 cup walnuts and 1⁄4 cup crisp bacon.
Pesto Egg Salad
- Whisk 1⁄4 cup mayonnaise, 2 Tbsp. pesto, 2 Tbsp. olive oil and 1 Tbsp. lemon juice. Fold in 8 chopped hard-boiled eggs, 1 cup chopped celery and 2 Tbsp. minced red onion.
Pesto Tuna Salad
- Toss 2 cans drained tuna, 1 can drained chickpeas, 1⁄4 cup chopped parsley, 1⁄4 cup chopped red onion, 1⁄4 cup red peppers, 3 Tbsp. pesto and 2 Tbsp. red wine vinegar.
- Mix 1⁄4 cup pesto, 2 Tbsp. white wine vinegar and 1 Tbsp. hot water. Grill or broil 1 1⁄4 lbs. skirt steak and brush with pesto mixture.
- Cook 1 grated zucchini in a ovenproof skillet with butter. Stir in 1⁄4 cup chopped parsley, 2 Tbsp. pesto and 2 Tbsp. grated Parmesan cheese. Add 6 beaten eggs and cook until almost set, 3 minutes. Bake in a 350 degrees F oven until set, 15 minutes.
Pesto Lamb Kebabs
- Skewer 1 lb. cubed lamb and some red onion. Brush with a mix of 1⁄4 cup pesto and 1 Tbsp. white wine vinegar. Marinate 1 hour, then grill.
- Mix 1⁄4 cup pesto with the juice of 1 lemon and 1 Tbsp. hot water. Spoon over grilled or broiled swordfish.
- Marinate 1 lb. shrimp in 2 Tbsp. pesto and 2 Tbsp. olive oil. Add 1 lemon cut into wedges and 1⁄2 tsp. red pepper flakes. Grill about 3 minutes per side. Season with salt.
Pesto Roast Chicken
- Mix the juice of 1 lemon, 1/3 cup pesto and 1 tsp. red pepper flakes. Rub onto a 6 lb. chicken. Stuff with garlic and lemon. Roast in a 375 degrees F oven, about 2 hours.