I'd say the trick with the butternut squash is letting it roast long enough for the edges to caramelize, not just soften. If you toss it with a little olive oil, some smoked paprika, and a pinch of cinnamon before it goes in, the natural sugars come out and it gets that almost jammy texture. We usually do it at 425 for about thirty five minutes, flipping once halfway. As for the grain base, farro holds up way better than quinoa here because it keeps a chewy bite even after you stir in the greens. Speaking of greens, add the kale in the last ten minutes so it wilts without turning gray. A splash of apple cider vinegar at the end brightens the whole bowl and makes the roasted garlic pop. Last time I made this, we had leftovers for two days and it honestly got better each time.

I think the main thing with the community garden plot is to plant the tomatoes deep enough that the first set of leaves is just above the soil line. They grow roots along the buried stem, which makes them much sturdier against wind. We also found that putting a few marigolds along the border helps keep the aphids away without needing any sprays. For the watering schedule, the best time is right around sunrise so the leaves have a chance to dry before the afternoon heat. If you can only do evenings, aim for the base of the plant and try not to splash the foliage. Mulching with shredded leaves has worked really well for us too. It keeps the soil temperature steady and cuts way back on how often we need to water. Last year we added a few pepper plants between the tomato cages and they did surprisingly well with the extra shade.