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The next week his supposed to be relatively warm. tomorrow or Monday will be my transplant to larger pot day. Probably start hardening the tomatoes in the garage. Partially to harden, and partially to slow them down a bit before they get leggy. They grow so quick once they get going

Consider yourself lucky

Im usually left with more greens than thick stalks. I usually dry some of the leaves for tea. One person I follow basically takes a few leaves and kinda bundles them up into a wreath or bird nest - like bundle ( small enough to fit into a mug) and dries them like that. When in the mood for...

By me, the bundles are about a pound each. So I probably would have used 2 of the, ( 2 lbs in total). I made a very similar soup in the past. The only thing I did in addition was add some parmesan cheese.

I usually dont start peppers from seeds, I thought they were too finicky. Last year , I ordered 3 plants, and either they made a mistake or I did, but I got 3 packets of seeds (of the variety I wanted) instead of the plants. Since I have so much extra seeds, I decided to plant them...

I started my tomatoes a week later than usual, then dropped them and had to start again, and they're still growing like crazy. usually I have to get them into the cooler garage to slow them down, cause they wont go into the ground until mid may. I put my ginger and lemon grass in my mushroom...

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I keep a similar chart oof everything I have on my property so I know when the best time too have my solitary bees delivered.

Asside fro, my larger cutting boards, I have a few of those flexible plastic 'cutting boards' ( or whatever they are called). Whats nice about them,is after cutting on them , you can kinda fold the 'board' which makes dumping the veggies ( or whatever ) easy and precise into the pot, bowl ...

I thought I'd never need one. I finally gave in and got one, primarily to scrape the dough and stuff off my marble pastry board, but I use it consistently to pick anything and everything off the cutting board. I'm at the point where I feel every kitchen should have one. It's just so convenient.

I just texted my daughter who graduated with and applied mathematics and environmental science degree, and works at Johns Hopkins applied physics lab. Still waiting for her to get back to me. She usually deals with Submarines, so not sure she can help. Even if she could, not sure when she'll...

I dont know the answer, but knowing me, when I get up in the middle of the night with nothing to do, ll probably dig up my college physics book and try to figure it out ( I've been known to do that). Hopefully there's an egghead amongst us who can do it quicker than I can ( assuming I could).

How long do the gourd and melon seeds soak prior to planting ? I bought a bunch od melon seeds rom Bakers Creek. Varieties I've never grown ( or seen ) before. I usually dont have luck with melons. The vines die like a week before the fruit were fully ripe. The ones I got are kinda like mini...

Bass players are the coolest, and back in the day, always the most difficult to find. I had a few bands back in the day, but the more people involved, the harder it was. I eventually got home recording equipment, a drum machine and just started doing it myself. Having a tight band with common...

I originally wanted to pursue a music career. I play ,multiple instruments, write and record. I decided to pursue a more predictable career , and kept music as a hobby and source of relaxation. I love attending concerts and theater. When I travel I do road trips. I get a kick out of visiting...

II also have chard that survived the winter with no bolting yet. When it starts to go, Ill probably pick it all and make a saag paneer of something of the sort As far as garlic goes I used to get nervous when I saw growth in the fall/ winter. Now I get nervous if I dont. I used to pick the...

I tried doing it a few times, but ultimately got lazy. It was kind of necessary when we had a chest freezer, cause everything got buried. We recently had to get a new freezer, and just about everything is visible when the door is open. Also has a lot of shelves, so we are able to be more...

I've retired my indoor mushroom tent for the season. Now Im focussing on the outdoor mushrooms , primarily shiitake and wine cap. Inoculated 12 logs with various kinds of shiitake. They break them up into cool weather, warm weather and wide range specimens, I got 2 wide range varieties and 1...

Although I said I'd never grow them again, My strawberry patch was a failure, so I salvaged what I could and put them in pots ( I usually have better luck with them in pots than in the ground) and ran out to get some Asparagus crowns to plant. I never have luck with them, and I dont like how...

When I first got married and moved to Philly, I was in school and my wife was making $6.50 an hour. We had $3 a meal budget. Needless to say, we ate a lot of spaghetti and jarred sauces. In addition, we'd buy those Lipton flavored rice packets ( broccoli and cheese ...) and buy some fresh...

I wish I knew more of the details. I heard it 2nd hand, from my wife who heard it first hand from my sister in-law. Sometimes I do question what my sister in-law says and her reading of a situation. But two other people ( who were there ) basically confirmed the same thing. Therefore, I have...

Garlic is at about 1 foot, Rhubarb, figs and even cherries ( in their infancy) looking promising. Also inoculated 16 logs with various strains of Shiitake mushrooms. Cant take 6 -12 months before they start to produce depending on variety and weather conditions.

My Brother runs an annual charity event to raise money for a good cause. At the end of the event, they auction off certain items or experiences donated to the charity to help raise money. One of the items was a local 'Celebrity Chef' would come to your house and prepare a meal for a certain...

looks delightful and refreshing. I nice salad to make during the summer when all my veggies are producing.

Surprisingly, this is new to me. I had to look up Natto. I don't really eat much ( if any) Japanese food. Maybe that's why I never came across it. I have eaten plenty of fermented soy bean products though.