Spring Preparations: Keeping an itchy thumb busy!

Tomorrow (3/31) will mark 6 weeks until the average last killing frost for my area (May 12).  Over the last several weeks I have started broccoli, cabbage, peppers, tomatoes and some flowers indoors in preparation for planting day which I hope will be sometime the week following May 12.  :)

We have had an exceptionally warm spring this year and many gardeners are finding it hard hold back from planting both flower & veggie gardens.  If your green thumb is getting itchy maybe this is the year to try your hand at starting your own bedding plants.  Starting plants is not difficult and does not have to be expensive.  Most bedding plants should be started 6-8 weeks prior to being transplanted into an outdoor garden so the timing is still good! :D  In fact, many older gardeners will tell you to not plant your garden until Memorial Day weekend if you want to avoid frost and I have planted into mid-June in the past and had a good harvest.  Using Memorial Day as planting day would put us 8 weeks out.  Perfect!  Check out my seed starting show and tell to get you started.

If you insist on spending some time in your garden this weekend, consider one or more of these ideas...

1) Collect a soil sample so that you can analyze for nutrient deficiencies. 

2) Trim trees & shrubs (do not trim lilac or any other fall set flowering shrubs/trees).

3) Scatter flower seeds & gently hand cultivate the surface in informal flower beds so that plants can start as soon as the soil is ready.

4) Plant spinach, kohlrabi, kale, radishes, potatoes, onion sets, radishes, turnips. (Do NOT till your garden if it is wet, esp if your soil has a high clay content!  You will make a mess of your soil!)

5) Start a compost pile.

Have a great spring weekend!  Come back Monday and let me know what you did over the weekend.  Happy Gardening! :)

Plant of the Week: Tomato

The tomato is the most popular eatable member of the nightshade family (Solanaceae) which also contains other kitchen garden favorites like pepper, potato and eggplant.  Who exactly introduced the tomato to Europe is debatable but its acceptance by the most Europeans (and the North American colonies) was slow as it was consider unfit for eating along with the other eatable member of the nightshade family.  Today it is a staple in backyard kitchen gardens and even patio/container gardens, and it is no wonder when one compares the flavor of a garden ripened tomato to that of one purchased at the local grocery store.

Garden Delight Cherry & Red Oxheart paste (indeterminates 5+ft tall)

It is important to know that the size and type of the fruit (cherry, slicer, paste) does not correlate with the size of the plant!  Tomato vines can grow to be over 6ft in length (called indeterminate), but breeding has produced many varieties that have a bush (determinate - usually less than 3ft tall) or dwarf (often referred to as 'container' plants) habit.  It is important to select a variety that will not become unmanageable and overgrow the available garden space, so be sure to look for those key words, dwarf, determinate or indeterminate when selecting either seeds or plants.

Tiny Tim (dwarf 1-2ft tall)

Tomatoes are abundant producers when given the right conditions, but the growing season is too short for northern gardeners to expect more than a handful of fruit before frost unless the seeds are started 6-7 weeks prior to the average last frost or purchased from a local garden center.  Plant in full sun with about 2ft spacing between plants.  Don't be afraid to remove a couple of leaves closest to the roots and plant the tomato deep, as the stem will develop roots  Be sure to stake or trellis each plant, especially the indeterminate varieties, to keep the fruit off the ground.  (Note: Typical light weight, garden center 'tomato cages' are not strong enough to support a large tomato plant that is heavily weighted down with fruit.  It is worth the extra money to buy heavy duty cages or make your own from concrete reinforcing wire.)  Tomatoes are susceptible to blossom end rot if they are exposed to extreme moisture fluctuations (especially deprivation).  Mulching the plants after the soil is warm will help maintain an even moisture and reduce the potential for blossom end rot as well as keep fruit off the ground.  Fruit in contact with the soil is more likely to spoil or be attacked by pests such as slugs.

Harvest tomatoes when they are firm and fully colored for best flavor but if there is a chance of frost killing the vine, harvest tomatoes green and let them ripen indoors.

Happy Gardening! :)

On the Menu This Week

For the last several years I have challenged myself to focus on using from my pantry and shop less... a Pantry Challenge.  With the end of February, this year's pantry challenge is complete but I have really enjoyed having a basic menu plan to guide me.  This year I decided to continue to make a month long menu, and be intentional about using garden produce and preserves from last season.

If you are interested in joining me check out my Pantry Challenge post to get an idea of how to get started.

Here is my plan for this week...

Meals:
Pizza - home made pizza sauce
Hungry Jack Hotdish, cornbread & a frozen veggie of kids' choice -kid favorite
Chicken Cilantro Enchilada or Hawaiian Chicken - both new recipes I want to try from 'Don't Panic Dinner is in the Freezer'


Snack:
Banana Bread - my ripe bananas went into the freezer, but I'd like to bake this week if I can make time!


You may be noticing that I'm not using much from my preserved garden produce.  That is because my supply is drawing down to those things that I had A LOT of and my family isn't too happy with me if I feed them something like spaghetti everyday.  I am looking forward to getting some fresh produce from my garden to add to my meals someday soon. :}

Happy Garden Eating! :)

Groupon Deal on Seeds & Seed Starting Green Houses!

Groupon Deal: $25 for All American Garden Kit with Two Indoor Greenhouses and 25 Seed Packets ($49.99 Value) Expired

If you have not bought your seeds yet, this might be the deal for you!  Groupon has an online deal on 25 seed packets and 2 small starting green houses for $25 (plus $4.95 shipping per Groupon) through American Meadows, Inc.  This breaks down to $1.11 per item when shipping is included!  Pretty good price when considering 25 packages of seeds, and 2 complete starter kits are included in the deal! (See below of list of seeds included.)

If you have never signed up for Groupon start by following this link to sign up for a Groupon account (free)*.  I know that this deal is available through Minneapolis, Minnesota, and because it is an online deal it is available to everyone.  If you do not see this deal select the "First Day of Spring" button on the right or come back here and follow this link.

You will receive a voucher code from Groupon that you will be able to redeem at the American Meadows website.

This deal includes:    

25 Favorite Vegetable and Herb packets, 2 Greenhouses with soil for starting seeds indoors, Complete step-by-step instructions

• Kentucky Wonder Beans 
• Tendergreen Beans 
• Detroit Dark Red Beets 
• Green Sprouting Broccoli 
• Flat Dutch Cabbage
• Scarlet Nantes Carrots
• Marketmore Cucumber
• Black Beauty Eggplant
• Mesclun Mix
• Romaine Lettuce
• Salad Bowl Lettuce
• Buttercrunch Lettuce
• White Bunching Onions
• Sugar Snap Peas
• California Wonder Peppers (traditional green pepper)
• Bloomsdale Spinach
• Early Straightneck Squash
• Black Zucchini
• Beefsteak Tomato (slicer)
• Roma Tomato (paste/salsa)
• Cherry Belle Radishes
• Sweet Basil (herb)
• Oregano (herb)
• Cilantro (herb)
• Italian Parsley (herb)

When you receive your seeds, don't forget to come back here to learn how to start seeds & plan your spring garden! ;D

Happy Gardening!  Happy Spring! :D



 *note the Groupon sign-up is my referral link

On the Menu This Week

For the last several years I have challenged myself to focus on using from my pantry and shop less... a Pantry Challenge.  With the end of February, this year's pantry challenge is complete but I have really enjoyed having a basic menu plan to guide me.  This year I decided to continue to make a month long menu, and be intentional about using garden produce and preserves from last season.

If you are interested in joining me check out my Pantry Challenge post to get an idea of how to get started.

Here is my plan for this week...

Meals:
Chicken Spaghetti & spaghetti squash - (didn't use this last week since we did lots of grilling with the unseasonable nice weather!)  Uses homemade spaghetti sauce & whatever other minced or pureed veggies I might want to add (zucchini or maybe squash if I'm feeling adventurous!). 

Cabbage Rolls - cabbage was very inexpensive last week so I look forward to using fresh cabbage & enjoying a 'fall' meal this week. :)

Basil Chicken Burgers - (I started basil last weeks so soon I won't have to purchase it! :))

Snack:
Oatmeal Squash Cookies- I made this last week on my baking day & will pull one loaf out of the freezer for this week.
Banana Bread - I have a couple of very ripe bananas that need using

Happy Garden Eating! :)

Plant of the Week: Eggplant

Eggplant (Solanum melongena)

Just like the tomato, pepper and potato, eggplant is part of the Nightshade family (Solanaceae).  (For a family of plants that can be so deadly, it also contains some of greatest the kitchen basics!)  When it was first introduced to the Western cultures it was regarded with great suspicion because of its relation to the deadly night shades but eventually it made its way into European & American kitchens.  It is still not as popular as its cousins peppers, tomatoes or potatoes, but it has experienced a rise in popularity in recent years. 

(Photo credit)

Eggplant  is a perannual in its native subtropical environment but is raised as an annual in temperate gardens.  It comes in a wide variety of shapes, sizes and colors but those typically grown in an American garden produce fruit that are purple, white or variegated, and 6inches or smaller in length and 4 inches or smaller in width.  There is also a long skinny variety, referred to as Japanese Eggplant, that is growing in popularity as well.  An eggplant is a beautiful addition to your garden or a flower bed with 1-2 inch showy flowers, and soft velvety leaves that often have purplish veins, not to mention the glossy eye catching fruit.  Plants grow to about 2 feet tall and can make a good center piece to a large potted arrangement or an eatable landscaping plan.

Either start it indoors 8-10 weeks prior to your average last killing frost or purchase it from a local garden center.  Plant eggplant in well drained soil and a sunny location.  Spacing plants 18-24 inches apart.  Mature fruit can be heavy and cause the plant to lean so supporting it with stake or wire cage is helpful.  The fruit will be glossy when ready to harvest and should be cut from the plant leaving about 1 inch of stem attached to the fruit.

Note:  There is some mention of the possibility of allergies  (though not scientifically documented) relating to eggplant, especially for those who are already susceptible to allergies. 

Happy Gardening! :)

On the Menu This Week

For the last several years I have challenged myself to focus on using from my pantry and shop less... a Pantry Challenge.  With the end of February, this year's pantry challenge is complete but I have really enjoyed having a basic menu plan to guide me.  This year I decided to continue to make a month long menu, and be intentional about using garden produce and preserves from last season.

If you are interested in joining me check out my Pantry Challenge post to get an idea of how to get started.

Here is my plan for this week...

Meals:
Italian Shells (spaghetti sauce)
Pork Loin Carnitas (salsa)
Spaghetti (spaghetti sauce) - I always sneak in some extra veggies that I have minced and frozen like zucchini & celery.  I might also try to sneak in some pureed squash and see how that goes.  Anytime I can squeeze in some extra veggies without causing a fuss I am happy. :)

Snack:
Zucchini Bread - I made this last week on my baking day & will pull one loaf out of the freezer for this week.


Happy Garden Eating! :)

Sweet and Spicy Glazed Chicken

Sweet  & Spicy Glazed Chicken

1 c peach or apricot jelly

1 8oz bottle Russian salad dressing

1 pkg onion soup mix

1 1 1/2 t cayenne pepper or chili pepper (to taste)

1 whole chicken (cut up & skinned)

Mix together above ingredients. Place chicken pieces in greased 9x13 baking dish. Pour glaze over chicken. Bake at 350 degrees for about 1 hour.