As the weather warms up and grilling season kicks into full swing, it’s the perfect time to save a little money while maximizing the use of your garden crops. Why not make family gatherings even more memorable by powering them with fresh ingredients from your own backyard? By growing a mix of annual and perennial crops, you can create staple meals that capture the essence of sunny days spent outside, all while enjoying farm-to-table goodness. 

In this blog, we’ll explore how to elevate your BBQ spread with flavorful, easy-to-make recipes that use fresh herbs and vegetables straight from your garden. From classic coleslaw and crispy fries to smoky grilled veggies, salsa, corn salad, and even herbed pickles (which are best canned ahead of time), we’ve got the ultimate BBQ spread covered! And, of course, we’ll wrap up the feast with refreshing watermelon for the perfect sweet ending to a summer gathering.

 

Coleslaw

Cabbage

Cabbage is best grown in USDA zones 3-9 and thrives in full sun and cool temperatures, making it an ideal crop for spring and fall. It is an annual vegetable with a growing season that typically lasts between 70 to 120 days. Once the cabbage head feels firm to the touch, it’s ready for harvest. The crunchy, leafy texture makes cabbage a must-have for side dishes at any BBQ gathering, adding a satisfying crunch to your coleslaw or other salads.

Carrots

Carrots are a simple and rewarding crop to grow, thriving in USDA zones 3-10. They prefer cooler weather, making early spring planting the perfect time to sow them. Carrots require medium heat and should be sown directly into the ground or raised garden beds, ensuring the soil temperature reaches at least 45°F. Typically ready to harvest in 70 to 80 days, you can monitor their progress by checking the diameter of the top of the root, gently clearing away some soil to get a peek at their size. 

Scallions

Scallions, or green onions, are another great addition to any slaw! They thrive in USDA zones 3-9 and can be grown from seed or started from bulbs. Scallions prefer full sun and can be planted in early spring for a fresh crop in about 60 days. Scallions are an annual herb that grows quickly and can be harvested by trimming the green tops when they reach about 6-8 inches.

Chives

Chives thrive in USDA zones 3-9 and are perennial herbs that do well in full sun. They can be started from seeds or purchased from garden centers, offering a quick and easy addition to any herb garden. Chives are typically ready for harvest in 60 to 90 days and can be snipped as needed, allowing for multiple harvests throughout the growing season. With their slender, needle-like leaves, chives not only add a delightful visual appeal to any dish but also a burst of fresh flavor. They're perfect for slaws, side dishes, or even dehydrated to use in homemade pickles, like canned cucumbers.

Fries

Potatoes

Potatoes are a classic BBQ side and an annual crop that can be planted each year for a fresh harvest. Best grown in USDA zones 3-9, potatoes prefer soil temperatures around 45°F and are best planted in early spring thriving in small spaces and raised bed gardens. After about 70 to 120 days, when the plants begin to die back, it's time to dig up the harvest. Fresh potatoes, whether baked, mashed, or fried, make a hearty addition to any BBQ spread!

Sweet Potatoes

Sweet potatoes thrive in USDA zones 9-11 and need warm temperatures, with soil temperatures above 60°F, to grow successfully. They prefer full sun and should be planted in spring after the last frost. These root vegetables can take up to 120 days to mature, so patience is key. Sweet potatoes are typically treated as annuals in cooler climates but are perennial in warmer regions. Harvest them when the vines begin to yellow, and the potatoes feel firm. They’re ideal for grilling, either sliced and fried or baked on the grill, for a smoky flavor!

Grilled Vegetables

Zucchini

Zucchini is one of the easiest annual crops to grow in your backyard garden! Thriving in USDA zones 3-9, it’s perfect for raised garden beds. Plant zucchini in early spring once the soil has warmed. It can be harvested in as little as 50 to 70 days, typically when the fruit reaches about 6-8 inches long. 

Squash
Like zucchini, squash is another annual crop that’s a must for those BBQ gatherings! Grown in USDA zones 3-9, squash also thrives in full sun. Plant it in early spring and, like zucchini, it can be harvested in 50 to 70 days and ready to go on the grill!

Chips & Salsa

Tomatoes

Tomatoes are a must for salsa, whether it’s red salsa, pico de gallo, or even a refreshing summer fruit salad. As an annual herb, tomatoes thrive in USDA zones 5-10 and typically take 50-85 days to mature for harvest. They should be picked when fully ripe and slightly soft, making them perfect for fresh salsas or canning. With their juicy, tangy flavor, tomatoes bring a burst of freshness to any BBQ spread and are a staple in every herb garden.

Onions

Onions are essential for salsa, adding bold flavor and depth to every bite. They grow well in USDA zones 3-9 and, as an annual vegetable, develop deep roots, making them an excellent choice for raised garden beds. Onions should be planted in early spring and harvested in late summer when the bulbs are fully formed, and the tops begin to fall over. 

Cilantro

Cilantro is another herb that pairs beautifully with fresh tomatoes in salsa. It thrives in USDA zones 3-11 and can be grown in small spaces. Cilantro is an annual herb and prefers cooler weather, so it’s best planted in early spring. The herb grows quickly, usually reaching maturity in 50-70 days, and can be harvested by snipping the leaves.

Corn Salad

Corn

Corn salad is a popular staple at BBQs, so it’s no surprise it made this list! Grown in USDA zones 3-10, corn thrives in full sun and requires ample space to grow. Plant it in late spring when soil temperatures are consistently above 60°F, and expect up to 90 days for it to mature. A sure way to tell if it’s ready is to test the kernels—if they easily pop under gentle pressure, they’re good to go. Visually, look for plump kernels and husks that have turned brown before harvesting. 

Lime

Lime is the perfect finishing touch for a grilled corn salad! Lime trees grow best in USDA zones 9-11, thriving in full sun and taking approximately 6-12 months to mature. While they require patience, these trees will provide a consistent yield after 2-3 years, making them a great long-term addition to any herb garden. 

Herbed Pickles

Cucumbers

Cucumbers are essential for herbed pickles. They thrive in USDA zones 4-12, prefer medium heat, and can be started indoors or sown directly after the last frost. Harvest when firm and young, around 50-70 days after planting, then begin the canning process to allow time for the flavors to develop.

Dill

Dill is a must-have herb for pickling. It thrives in USDA zones 3-11, grows well in both raised beds and directly on garden plots, and should be planted in early spring. Dill matures in 60-90 days and can be harvested throughout the growing season.

Garlic

Garlic is another key ingredient in herbed pickles. Best grown in USDA zones 3-8, it should be planted in fall for a summer harvest, about 8 months later. The bulbs are ready when the leaves begin to brown. Fresh garlic adds a bold, aromatic flavor that enhances pickled cucumbers.

Refreshing Sides

Watermelon

Watermelon is a summer staple, perfect for grilling or enjoying fresh. It thrives in USDA zones 3-11 and requires a warm growing season to develop its signature sweetness. As an annual crop, it takes 80-100 days to mature. Harvest when the skin appears dull and the fruit sounds hollow when tapped.

Final Thoughts

This list highlights essential side dishes for the perfect BBQ gathering. Imagine growing all these ingredients at home and harvesting them throughout late spring and summer—think of the savings! Next grilling season, enjoy fresh, homegrown flavors straight from your backyard.