Asparagus… it’s the first thing I get to harvest from the veggie garden, and it’s the first culinary sign of spring for me. When I see those gorgeous little spears first poking up from the ground it makes me downright giddy!
Posts tagged ‘garden’
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!
It has been absolutely beautiful out for the past several days- the average high temperature has been around 68F, and the overnight lows have only dipped into the high 40’s once! My crocuses started blooming during the first week of the month, the first of my daffodils popped open on Friday, and my lilacs are swelled up with new buds. These, to me, are the first real signs of spring, and I wait for them expectantly every year. An inexperienced gardener might think that with all of this activity, it’s now safe to just get those plants outside and into the ground. The more experienced gardener knows better, though, and this week’s weather forecast is a perfect example of why. For my area, temperatures are expected to drop into the 20’s for the next few nights, and there’s potential for snow tonight! (more…)
When you’re first getting your garden started or you’re starting a new bed, the soil may not be all that great. You could shell out all sorts of cash on soil conditioning products, or you can look into other options that may require a little more time, work, and/or planning. (more…)
What do cardboard toilet paper tubes, egg cartons, milk cartons, yogurt cups, egg shells, and newspaper have in common? (more…)
When a person decides they want to start growing their own food, they can quickly become overwhelmed by how expensive it can be. The reality is, though, that you don’t have to spend crazy amounts of money to get started. There are lots of things that folks will say you need or really should have, but the fact of the matter is that you only really *need* some seeds, some healthy dirt, and your own grit and determination. This post from Old World Garden Farms can help get you started, and in the coming weeks, I’ll be sharing my own thoughts on gardening on the cheap, as well.
Another squash recipe! It’s gluten-free, it’s vegan, and it uses up a lot of squash! Oh, and it’s pretty darn tasty, too! This soup recipe works great with either just zucchini or a mix of zucchini and crook neck or straight neck yellow summer squash… I’m sure it would work well with patty pan squash, too, but I haven’t tried that yet. It’s also excellent if you add a couple of cloves of minced or chopped garlic in with the onions, but since Mom can’t have garlic, my standard recipe doesn’t include that. Oh, and it fits in with my ‘waste not, want not’ philosophy- you know those giant zucchini that seem to appear overnight, with the giant seeds and tough, spongy flesh? They are perfect for the broth base!