Now that January is out, I really need to get my be-hind out in that garden and start cleaning and planting, I actually should have been doing this in January... So back to January? mmmm, not really!...
After loosing just about everything, which was okay, I now can create something more amazing...
So with a nip still in the air, my body beckons me to stay indoors. So what better way than to start off by being inside and begin gardening...
Indoor Seed Starts
I trotted out to the shed and grabbed some supplies...
Seed Starting Mix
A plastic container to give the seeds a green house effect..
To begin with, I will get the container nice and clean...
I will Start with.......
Tomato ---- Black Cherry... Heirloom Yields clusters of round1 in deep red with a black hue
Cucumber ---- Lemon.... The size and color of a lemon, Heirloom good for pickling
Eggplant---- Early Midnight Hybrid.... Large and the earliest, 10oz fruits on a 3' plant...
Cucumber---- Armenian... Grows 2-3' long, (can't wait for this one) really it's a type of melon!
Hot Pepper---- Hungarian Wax... Tapered and long kinda hot fruits...
Pepper (bell)---- Grand Bell Mix.... Different looking colors
**These are some tips to help be more successful than I had in the past...
*Moisture and watering — Plants should never be over-watered. Allow drying time between watering, and don't allow seedlings to wilt.
*Fertilization—Seedlings will need some fertilization. Those in artificial mixes without fertilizer need prompt and regular fertilization. Use a soluble house plant fertilizer such as 15-30-15. Young, tender seedlings are easily damaged by too much fertilizer. Apply fertilizer at about half of the recommended strength a few days after seedlings have germinated. After that, fertilize at 2-week intervals with the dilution recommended by the manufacturer.
So this is the beginning, What do you think?
On my way or what?
Now for the Clean up!
I am going to yank out all the dead stuff and rake out the areas...
Hubby added a bunch of leaf material from the front clean up...
I will make a plan to put "what" where...
I will also wait to any pruning until around end of Feb. beginning of Mar. because of possible frost.. I am pretty sure we are safe now,but that was what I thought before the Freak Freeze...
Also, I think I want to see what my compost looks like, a nice add to the soil!!!!!
Cocktail Garden Time
- Salt, for rimming the glasses
- 1/4 cup freshly squeezed lime juice (from about 2 medium limes), rinds reserved
- 1 1/2 cups light Mexican beer, such as Corona
- 2 teaspoons Worcestershire sauce
- 2 teaspoons hot sauce, such as Tabasco
- 1 teaspoon Maggi or soy sauce
- Freshly ground black pepper, for garnish
- Place enough salt in a wide, shallow dish to cover the bottom. Rub the rims of two glasses with the reserved lime rinds and dip the glasses into the salt. Fill the glasses with ice and set aside.
- Place the lime juice, beer, Worcestershire sauce, hot sauce, and Maggi or soy sauce in a pitcher and mix to combine. Pour into the prepared glasses, top with a few grinds of pepper, and serve.
Texas - Queso Dip
- 4 cups grated extra-sharp cheddar cheese (about 12 ounces)
- 1 1/2 cups grated Monterrey Jack cheese (about 6 ounces)
- 1 tablespoon cornstarch
- 1/4 cup whole milk
- 1 cup minced white onion (about 1 small onion)
- 1 (4-ounce) can diced mild green chiles, juices reserved
- Place cheeses in a large bowl, sprinkle with cornstarch, and toss to coat. Transfer cheese mixture to a large saucepan and add milk. Set over low heat and cook, stirring occasionally, until mixture is smooth and melted, about 10 to 15 minutes.
- Stir in onion and chiles with reserved juices until well combined. To serve, transfer dip to a slow cooker set on low or keep in the saucepan at a simmer for up to 1 hour, stirring occasionally. Serve with tortilla chips and cut-up raw carrots, jicama, celery, and radishes.