The Victory Garden Thread - September, 2026

September 1, 2026 | Diana in WI/Greeneyes in Memoriam

[Diana in Wisconsin]

The MONTHLY Victory Garden Thread is a gathering of folks that love soil, seeds and plants of all kinds. From complete newbies that are looking to start that first potted plant, to gardeners with some acreage, to Master Gardener level and beyond, we would love to hear from you.

If you have specific question about a plant/problem you are having, please remember to state the Growing Zone where you are located.

This thread is a non-political respite. No matter what, you won’t be flamed, and the only dumb question is the one that isn’t asked.

It is impossible to hijack the Victory Garden Thread. Planting, Harvest to Table Recipes, Preserving, Good Living - there is no telling where it will go - and that is part of the fun and interest. Jump in and join us! Send a Private Message to Diana in Wisconsin if you'd like to be added to/removed from our New & Improved Ping List.

NOTE: This is a once a MONTH Ping List, but we DO post to the thread all throughout the month. Links to related articles and discussions which might be of interest to Gardeners are welcomed any time.

[MomwithHope]

Beautiful pics thanks for posting.

[MomwithHope]

Hi and welcome. You will find lots of help here.

[Persevero]

Thanks. I’ll be in zone 8b which is very foreign to me. Going to have to learn the place at a rudimentary level.

I’d like to have a cut flower garden (roses, ranunculus, dahlias, sweet peas, maybe even some cotton), a fruit tree if possible?, and what vegetables might work (potatoes? Onions? Peas? Tomatoes?). I understand the local gardening center has classes I hope to take those.

[FamiliarFace]

I didn’t like cabbage much as a kid, but as I’ve grown up, I’ve liked it much better. I really enjoy a nice coleslaw, mayonnaise or vinegar based, both are great.

Another fave is to sauté chopped cabbage in butter/olive oil with chopped onions, carrots, with some corned beef (deli works fine if you don’t want to cook the corned beef yourself). Add a tiny bit of salt and some pepper. Key ingredient is a tablespoon of stone ground mustard. Boil gnocchi in water while sautéing the meat and veggies, then add to the sauté pan with a spoonful of gnocchi water. It’s a bit of Heaven here on earth.

[MomwithHope]

August did fly by. I had help with the garden last month, and lots of help in other areas.
Barn sale a big success 8/29
Facebook marketplace has changed for the better and I have also sold some things since then.
In the garden, winter squash not ready yet. the small long green and striped ones.
Still getting secondary growth broccoli.
Been getting lots of campari tomatoes they are really big this year.
Swimming in shishito peppers Only two bushes but they have been loaded. Very neglected as far a picking goes, never had so many red ones.
Just started today picking the second lettuce crop.
Had a few stray radish seeds mixed in and picked those.
Pick the first bullhorn red pepper.
Big tomatoes coming in and sabres too.
LOTS of cukes we pick them small.
Daughter has a small cuke recipe, slice thick and make a light sauce of soy sauce, a little vinegar, a little sugar and lots of crushed garlic. Refrigerate at least two hours.
And a small snack she made, mix shredded parmesan (the thin strips kind) with garlic crushed, salt and a little mayo. Spread on a not too thin slice of tomato. She used camparis. Totally yummy and now part f my Aim Small Cook Small program.
Its going to be really hot today! west Michigan
I’ll be better at catching up now that the sale is over.

[Augie]

Hot and dry currently here in the Middle of Misery.

Tomatoes are finally making fruit. I’ve been eating BLTs every day for a week now. Cukes are done - I tore the vines down yesterday. Peppers and pole beans are still rocking. Bottle gourds are improving by the day.

Seeded some cabbage a few days ago but I’ll be surprised if it germinates in this heat.

Still need to pick up all of the soaker hoses and put those away.

[Diana in Wisconsin]

Lots of news and all of it good! I like that! :)

[Diana in Wisconsin]

I’ve always been a Zone 4/5 gardener, but in Zone 8 you should be able to garden year round. :)

Looks like you can grow just about anything you’d want!

https://gardeningbyzone.com/zones/8b/

Taking a class will help you a lot when going to a new growing zone - and pick up a book on Zone 8b gardening at the library or bookstore and read, read, read! :)

My current gardening goal is to make more of my beds into perennial cutting flowers and perennial vegetables. I added a second Asparagus bed this year but the @#$%^&*! raccoons dug up all but TWO of the roots I planted, so I will be tackling that again next spring. Jerks!

And, of course, there are many seasoned gardeners here to help you. I know we have some Zone 7 folks, for sure.

[Diana in Wisconsin]

I just harvested more Chives from the garden. I use my herb scissors which make short work of cutting them up. Then, they go on a paper plate to dry for about a week before I put them in a Mason jar to store.

This is the third cutting I’ve taken, so I thought I’d post a little something about Chives and what a useful and easy to grow herb they are. I have had the current clump of Chives in a corner of one raised bed for over 10 years, now. They grow in all growing zones, 3-9.

Planting and Growing Chives: Tips for a Pest-Deterring, Edible Flower Herb

Chives: the tiny green superheroes of the garden! Not only do they add a pop of flavor to your dishes, but they also fight off pesky pests—and they even bloom into pretty edible flowers. Let’s dig into how to grow these versatile herbs without letting them take over your backyard.

Chives are cool-season, cold-tolerant perennials best planted in early to mid-spring for an early summer harvest.

Be mindful when planting this herb, as it will take over your garden if the flowers are allowed to develop fully (the flowers scatter the seeds). However, this plant is easy to dig up and move if it does end up invading other parts of your garden.

Chives are also a wonderful companion plant that deters pests. They’re a good friend to plant with carrots, celery, lettuce, peas, and tomatoes.

Where to Plant Chives

Chives grow best in full sun, though they will tolerate light shade. Ideally, the soil should be moist, fertile, and well-draining. Before planting, incorporate 4 to 6 inches of well-composted organic matter. Work compost into the soil to a depth of 6 to 8 inches. (Read more about soil amendments and preparing the soil for planting.)

When to Plant Chives

Chives are considered a cool-season crop, meaning they grow best in the spring and fall. The harsher temperatures of summer usually cause them to go dormant until cool weather arrives again.

For a head start in colder regions, start chive seeds indoors 6 to 8 weeks before the last spring frost. (See local frost dates.) Transplants need good growth before being set in the garden.

Outdoors, sow seeds as soon as the soil is workable in the spring. They can take a few weeks to germinate, so don’t panic! For the best germination and growth, the temperature of the soil should be between 60º and 70ºF (15º and 21ºC).

Plant transplants outdoors once the threat of frost has passed.

More at link: https://www.almanac.com/plant/chives

[Diana in Wisconsin]

20 Simple Ways to Use Chives from Your Garden

https://www.littlehouseliving.com/10-uses-for-chives.html

Chive Infused Deviled Eggs Recipe

Ingredients

1 dozen eggs hard-boiled, peeled and sliced in half
5 Tablespoons mayonnaise light or regular.
2 Tablespoons spicy mustard
1 teaspoon chipotle powder More or less if you wish.
¼ Teaspoon paprika powder
1 dozen chive stems chopped fine
Salt and pepper to taste

Instructions

Set aside 2-3 chive stems and paprika powder.

Combine all ingredients in a bowl and mix well with a fork.

Separate the hard-boiled yolks from the egg whites and add in the bowl.

Continue to mix well with a fork, adding mayo or mustard if more moisture is needed.

Spoon mixture into egg white halves.

Sprinkle the mixture with the reserved paprika and chive stems.

[Diana in Wisconsin]

10 Things Mexican Households Never Throw Away

https://www.youtube.com/watch?v=m9AEpBoaieE

I’m not even Mexican and I save all of these things, too! Very sweet lady with lots of good ‘gardening on the cheap’ tips.

Milk Jugs
Plastic Bottles
Tin Cans
(Paper) Egg Cartons
TP Tubes
Yogurt Cups & Butter Tubs
Old T-Shirts and Panty Hose
Mesh Produce Bags
Cracked Bucket/Tired Landry Basket
Broken Clay Pots

[Qiviut]

I guess I better find some chives for my herb garden!! Recipe looks ‘spicy’ :-)

[FamiliarFace]

You and me, Diana!

I am working hard at getting rid of some things which I clearly have enough of AND don’t need more of!

[Qiviut]

Heat Advisory from 11 to 7 today with the potential for strong/severe storms. The funeral today will not have a cemetery/graveside portion per request of the family - too hot & I don’t think the cremation is complete. My part of the bereavement luncheon is in the oven heating up before going in the crockpot: Mississippi Green Beans.

Yesterday, we went to Old Town so my mom could attend a luncheon with old friends from her prior work. She had a good time. While she was lunching, I made a trip to Hobby Lobby for yarn - it was 30% off, so that was a welcome savings. After the luncheon, we did a big shopping at Aldi’s before we left town. That & some banking saves us a trip to Big Town this month.

The travel was uneventful except for some big T-storms we mostly dodged on the way back. It was dark charcoal gray over the mountains with some bad looking clouds ‘boiling’ around, but by the time we were going up & over, the storms were going north & south & the road was dry. Everything was wet when we got home so a storm I saw on radar right over us had indeed happened (sometimes radar shows rain & there’s nothing).

There was a turtle in the driveway - surprisingly, not a box turtle, but a water turtle. As soon as I went to pick it up, it took off crawling as fast as it could & hissing the whole time! I finally caught it & put it in a safe spot (through the fence into the neighbor’s overgrown field). That was the direction it was traveling - the neighbor doesn’t mow that field & I do mow so I didn’t want to run over it. As soon as I put it down (still hissing), it took off at a good clip for a turtle. That’s the first one I’ve found on our place.

Company coming Monday - might be just one person, but that’s ok since it’s my best friend from Old Town. The other friend is coming down with a respiratory bug & a 3rd is on wildfire deployment for 14 days. Saturday/Sunday will be mowing. Saturday is also ‘carrot cake’ day - going to try Sally’s version & do it as a Bundt cake. I cannot do cream cheese frosting (dairy - lactose free is super expensive) so I’ll make a lemon glaze - I have done it before using Marian Morash’s carrot cake recipe in a Bundt pan & it’s really good.

As far as I know, after Monday, no more cooking for others until the 20th when there’s a large annual potluck at church. I need to do some canning - jalapeno pepper jelly & Wonderful Salsa. My niece is getting red jalapenos & if she wants to make her own jelly, I might take my canning equipment to her place & help her make a few batches - she’s never made it before & she loves the stuff.

[Liz]

Jalapeno-Popper-Crescent-Cups

ING: 8 oz tube crescent rolls 6-8 oz diced jalapeños drained, 8 oz cr/cheese, 2 tbl sour cream
¼ c bacon bits 2 tbl sliced green onions ¾ c shredded Cheddar divided ½ c shredded mozzarella.

METHOD: FILLING: Reserve ⅓ c Cheddar. Mix rest ing. ASSEMBLE: Open crescent rolls, pinch seams together; cut 18 even squares. Place squares in sprayed mini muffin tin; gently press into tins. Divide filling evenly. Top with ⅓ c Cheddar, mozzarella. Bake 375 deg 12 min. Cool in pan 5 min. Serve.

[Diana in Wisconsin]

Big thunderstorm through here this morning and the power was off for about an hour. I just read by flashlight.

The crock pot is still cooking down that Tomato Jam - smells really good! Hoping it will be to the sticky, jammy stage by the end of the day so I can get it into jars and into the freezer. It's not that big of a batch - not worth canning.

Some damage to the garden from the storm - just tipped over tomato cages, but those can easily be righted when we go through and pick tomorrow or more likely Saturday.

Mom & I are going to The Avoca Merchantile tomorrow - we've been wanting to forever. A gift, garden and home goods shop in a tiny town in a BIG Victorian-era home. I really just want to see the inside of the house more than anything, but if there are three Christmas Gift-worthy, unique things, BFF Christmas shopping will be done. ;) Then lunch somewhere on the way back.

An older photo, back when it was just a home. It was also a museum at one point, too.

Watering houseplants, cleaning up a bit; no huge chores planned. I'll let dogs out in a while once the last of the rain has passed. Dolly and Omaha are out scouring the underbrush for damp bunnies right now. ;)

[Diana in Wisconsin]

‘Jalapeno-Popper-Crescent-Cups’

NOW you’ve got my attention! :)

[Paul R.]

I’d love that for my garden - in the front yard.

Hahaha! There'd be no trouble recognizing YOUR place!

But, those statues are extremely expensive. Had two small ones that eventually fell apart - and those are now in the $200 each range. That one must be over $1,000.

Yes, I'd imagine so, on the cost. "Sally" is at least 10 years old, and holding up quite well. The last time I was in "touching" proximity, I didn't see any deterioration except where tourists had simply worn the surface a bit by contact. The owners, who live and rent cabins a few miles away, may apply something protective too.

[Liz]

‘Jalapeno-Popper-Crescent-Cups.’ NOW you’ve got my attention! :)

---

I knew that.

[Liz]

10-MINUTE CREAM CHEESE PASTA / serves 2-3
Creamy pasta, perfect for midweek carb cravings. Budget-friendly, ready in a jif.

Ing: 1/2 lb pasta (spaghetti, penne, fusilli) cooked al dente 3/4 c cream cheese 1/4 c grated parm, plus more to serve 1 Tbl olive oil, plus more to serve 1-2 minced gar/cl 1/2 c pasta cooking water, s/p 1/4-1/2 tsp red pepper flakes, greenery garnish

Method: Cook pasta al dente; reserve cup starchy pasta water. Now warm 1 Tbl olive oil and gently fry garlic (w/ a good pinch of chili flakes) 2-3 min on low flame, do not let garlic burn. Stir in cream cheese and 1/2 c starchy pasta water. Stir/combine to create creamy emulsion. Add parm; stir well. Add drained cooked pasta. Stir to evenly coat the pasta, adding cooking water as needed for creamy consistency. Serve immediately w/ drizzle of evo, fresh-grated parm; add black pepper for more heat.