The full replay + written recap are in the classroom HERE for premium members. The recap is broken down by topic so you can skim straight to what's relevant for you. Here's what we covered: 🍅 𝗧𝗼𝗺𝗮𝘁𝗼 𝗽𝗿𝘂𝗻𝗶𝗻𝗴 (𝘄𝗲 𝘄𝗲𝗻𝘁 𝗱𝗲𝗲𝗽 𝗼𝗻 𝘁𝗵𝗶𝘀 𝗼𝗻𝗲) — I did a full mini-workshop on this because it's one of those topics that's really confusing and the internet gives terrible advice about it. - We covered the differences between determinate and indeterminate tomatoes and why you have to treat them differently - How to prune to actually stop disease before it spreads - Why your climate matters more than most people realize (including why pruning too much in hot sunny conditions can actually 𝘩𝘶𝘳𝘵 your plant) - And a simple end-of-season strategy to get your green tomatoes to ripen before frost takes them - If you've ever looked at your tomato plant and felt overwhelmed, PLEASE watch this one. 🌿 𝗖𝗶𝗹𝗮𝗻𝘁𝗿𝗼 𝗮𝗻𝗱 𝗯𝗮𝘀𝗶𝗹 𝘁𝗿𝗼𝘂𝗯𝗹𝗲𝘀𝗵𝗼𝗼𝘁𝗶𝗻𝗴 — why cilantro bolts so easily and what's actually causing it, plus why your basil might be stalling out (and how to fix it) 🥬 𝗕𝗼𝗹𝘁𝗶𝗻𝗴 𝗹𝗲𝘁𝘁𝘂𝗰𝗲 — what's actually happening inside the plant, whether you can still eat it, and how to turn a "failed" plant into thousands of free seeds 🌱 𝗦𝗲𝗲𝗱𝗹𝗶𝗻𝗴𝘀 𝗳𝗹𝗼𝘄𝗲𝗿𝗶𝗻𝗴 𝗲𝗮𝗿𝗹𝘆 — why this happens and exactly what to do so it doesn't tank your transplants 🍠 𝗦𝘄𝗲𝗲𝘁 𝗽𝗼𝘁𝗮𝘁𝗼 𝘀𝗹𝗶𝗽𝘀 — how to get free plants from a sweet potato and never buy transplants again 🥒 𝗖𝘂𝗰𝘂𝗺𝗯𝗲𝗿 𝗵𝗮𝗿𝘃𝗲𝘀𝘁 𝘁𝗶𝗺𝗶𝗻𝗴 — the one sign you've waited too long (and why it causes your whole plant to stop producing) 🥕 𝗕𝗼𝗹𝘁𝗶𝗻𝗴 𝗰𝗮𝗿𝗿𝗼𝘁𝘀 — if you still eat them, when to pull, and how to set yourself up for a way better fall harvest If you're a premium member, it's all waiting for you here #Pruning Tomatoes + May 22nd, 2026 Q&A And if you're on the free side and you've been thinking about upgrading, you can do so HERE and get instant access to every past workshop, Q&A recordings, The Cookbook, and the Pest Guides.

Harvested from my three mature rhubarb today after work and went straight to muffins. Still have some left and want to try making cookies with them tomorrow! The muffins are delicious! So glad I tried something new! Got the whole house to enjoy a fruit they do not like and ones sworn off it and they said they enjoyed the muffins! 🤩😍🙏🏻 Cant wait to see what else i can make with it if i can harvest more from other people’s patches 💜 Taking some to work as well to share with coworkers and so I don’t eat them all 😂 they’re way better than I thought they’d be 🤤 What do you guys make with yours? Recipes?

So excited to see my first strawberry starting to ripen, it’s going to be yummy

Thought I’d share some pics of my garden and the polytunnel as things start to bloom and grow in Scotland, the potatoes and onions are really coming along and the flowers seem to be very vivid this year i don’t remember the colours being quite so vibrant last year

Welcome to my small backyard garden—my peaceful place to grow, learn, and connect with the earth. 🌱What started as a simple idea has become a thriving space filled with raised beds, fresh vegetables, herbs, and rows of planted crops growing directly from the soil. I’m learning to cultivate food with intention, from leafy greens and herbs to squash and other seasonal vegetables. Every bed represents patience, faith, and the joy of nurturing something from seed to harvest. My garden is not just about growing food—it’s about creating sustainability, wellness, and a deeper appreciation for the process. I’m excited to share my gardening journey, what I’m learning along the way, and hopefully inspire others to start growing something of their own—no matter how small the space. 🌿✨