I use Epsom Salts-1 tbsp/gallon all through this seedling phase right up until they go into the garden. Then I am very careful to use fertilizer that includes calcium. No end rot allowed in my garden.
I had a fungus last year. Going to water my garden with baking soda mix today to hopefully stop that bugger.
Good morning from Zone 5. Hubby is going to rototill the veggie garden today! We will plant the radishes, then have to wait for more until late May.
Howdy. Here in SE Texas. We really didn’t have a winter, so I planted my vegetables in late January. Going around the horn I have: Cantaloupe, strawberries, blackberries, carrots, celery, banana peppers, cherry tomatos, jalapenos, cilantro, green onions and beefsteak tomatos.
I like to cut up a large tomato into slices, put some mozarella cheese on it and bake in the oven. Goes good with beef.
Lots of rain here in Central Missouri overnight. It’s mostly past us now and beginning to clear.
Too muddy to work in the garden so I’m going to take Mrs. Augie to the woods to look for morels.
Greetings from southern New Hampshire!
I finally finished my work on that tree bank! Four trailer loads of brush and clippings, and I excavated the water line across the front yard, replaced the ruptured pipe, and tomorrow, I will make a water manifold as well as repaires to the filter bog plumbing.
I am hoping to start the ground preparation in the garden. I picked up a disk harrow for a sleeve hitch, which my Craftsman garden tractor happens to have.
Our first daffodil blossomed, today. Tulips are pushing up buds as we... It looks like a bumper crop of lilacs, this spring.
Grilled Corn with Bell Pepper Butter
Ingredients 6 ears corn, K/s/p. Bell Pepper Butter: 2 sticks butter
1/4 cup ea fine-diced green, orange, red bell peppers 1/4 tsp black pepper
METHOD Set corn cobs on individual foil pieces. Add 1/2 tb Bell Pepper
Butter, s/p to each. Wrap tightly. Grill 6 min, turning halfway through.
Bell Pepper Butter: Proc/combine butter, bell peppers, black pepper.
Pile into ramekins and serve (or saran/chill til needed).
SAGE LEAVES IN ALMOND TEMPURA
ING few handfuls of sage leaves destalked, 80g flour, 20g ground almonds, 25ml beer, s/p, veg oil.
METHOD Wash thoroughly; discard those w/ black speckles.
BATTER Mix flour and ground almonds, pinch s/p. Whisk in beer to pancake batter consistency.
COOK Cover frypan bottom with veg/oil; set on flame and heat. Once hot, dip sage leaves in tempura batter and place
carefully in pan one by one not touching. Turn using two forks. Once golden on both sides remove/drain. Add pinch of salt.
SERVE with dip as a healthy snack.
DIP combine small pot yogurt, lemon zest, lemon juice, s/p.