I have a problem when it comes to purchasing lettuce seed. lettuce is one of my favorite things to grow … it’s nice to eat of course but I find it to be so pretty & there are so MANY wonderful varieties.
this year I have some older seed & I need to just use it up so I took my oldest seed (some of it from 2009 in fact) and blended it together in these spice jars.
I plan to broadcast/sow it thickly since germination rates will be low but I’m fairly certain I’ll end up with more lettuce than I can eat. I’ve done one for leaf lettuces, one for heat tolerant lettuces & one of the butterhead lettuces that I can’t seem to resist.
I’ll sow them wherever I find room throughout the growing season. If it’s too much for family & friends, the chickens always enjoy it. They always get the lettuce that’s bolting or turning bitter anyway. They don’t mind :)
Leaf Lettuce Blend: Salad Bowl, Red Sails & a Looseleaf Blend
Heat Tolerant Blend: Amish Deer Tongue, Mignonette Bronze & Buttercrunch
Butterhead Blend: Merveille des Quatre Saisons, Matina Sweet Butterhead & Brune d’Hiver (not sure the Mervielle is a butterhead but oh well ~ I think I remember that it is)
2013 spring crop sowing. Trying to use up my older seed. Will have to sow the lettuces pretty thickly. Going to broadcast them around in various areas … veg garden & along the walk in my perennial border.
The name of the game this year is to not get hung up on perfection. Whatever I do, I’m sure I’ll enough to eat & share :)
Not a very impressive photo of a VERY impressive cake. I made this for my birthday cake yesterday. One of my favorite cakes ever. Problem is…I eat one piece and I ALWAYS go back for a second piece. :D
The bottom photos are during the making. I’m not very good at food photography (yet) & was in a hurry. I was SO PROUD of my egg whites. I’m not exactly known for my baking abilities (except bread) so when something turns out so well I get very excited :) SPONGE CAKE PPL…I MADE A SPONGE CAKE and I used eggs from my own hens too :)
Roasting a Blue Hubbard Winter Squash
Break the Blue Hubbard open on the concrete. Scrap out the seeds and stringy stuff (and feed it to your chickens) then put a small amount of water in a roasting pan, turn the pieces cut side down and roast until tender at about 375 degrees F.
That’s how I do it anyway :) Only half of it would fit into my roasting pan so will have to roast this one in shifts.
Roasted and pureed one of my Musquee de Provence pumpkins. I grew them last year and only got two but they’re large and absolutely lovely to not only look at, but eat. Deep dark orange flesh, very earthy pumpkin flavor. I still have one that’s in great shape so will store longer and cook at another time. I had to cook this one because of the spot you see on the rind.
they continue to ripen indoors so a great choice for a short season garden like mine. They’re also resistant to vine borers.