My seedlings are in that stage where I’m just waiting for them to get big enough to begin hardening off. The only news on that front is that about half of my mouse melons, aka Mexican Sour Gherkins, sprouted yesterday- this is my first year growing them, and I am very excited about that! I was surprised that it only took about 4 days for them to begin poking up through the soil! My seedlings are all in that stage that requires an abundance of patience, as I watch and wait for them to get big enough to begin hardening off. I have a circulating fan that will be set up to blow on them later today, and I’ll probably begin re-potting and thinning the tomatoes tomorrow. So anyway, that’s the ‘State of the Garden’ report.
Since I don’t have any garden tips today, I figured that this would be a good time to share one method of stretching the food budget. There is a lot of food waste in this country, and I often shake my head at the price of convenience. I try very hard to use up everything I can, and waste as little as possible. As well as being earth-friendly, it’s usually good for the body and less expensive than making ‘convenience’ purchases, too. I’m not going to go all preachy about that stuff, though. I’ll simply say that there was a time when boxed or canned broths were not available, and people needed to make them from scratch. With all of the food allergies and sensitivities people are beginning to recognize, it’s become a necessity for some of us, but it’s surprisingly easy to do, and is a great way to give your recipes an extra punch of both flavor and nutrition, and bonus- it’s pretty much free!