Today's snow was beautiful. The ideal thing is to have it disappear before the re-freeze happens and driving or even getting outside becomes hazardous. By afternoon, most traces in our yard were gone, and we're okay with that. Here are a couple of scenes in our garden.
Saturday, March 8, 2008
Sunday, March 2, 2008
Little Green Onions -- YUM!
We have been haunting the local Co-op, hoping that the onion plants would be in so we could get them in the garden earlier than we did last year. We were in luck this week and bought four packs, which totalled about 144 little plants. We got them in the ground this weekend, and so far they are looking great. We were lucky to get this done because of the wonderful weather this weekend, but the weatherman is threatening severe weather Monday and snow on Tuesday! At least, our little onions are in the ground, and even if they get nipped by cold weather, from past experience, we found that they will make a come-back. We are so looking forward to the little green onions and don't really care if they don't develop into full grown bulbs.
We were disappointed that the Louisiana Purple Pod polebean seed had not come in. They are supposed to be here very soon, so we shall snap them up as soon as we can (pardon the pun). That is our favorite polebean, although I really like the rattlesnake bean. I get to grow them if we save a really nice spot for J's LPPs. In fact, the ground is already prepared for planting, but it will be at least another six weeks before we dare do that. Also, we have a place prepared for lots of cucumbers. Relish and pickles, oh my!
Probably will be another several days before we can get back in the garden, but we will be ready and waiting for the day.
We were disappointed that the Louisiana Purple Pod polebean seed had not come in. They are supposed to be here very soon, so we shall snap them up as soon as we can (pardon the pun). That is our favorite polebean, although I really like the rattlesnake bean. I get to grow them if we save a really nice spot for J's LPPs. In fact, the ground is already prepared for planting, but it will be at least another six weeks before we dare do that. Also, we have a place prepared for lots of cucumbers. Relish and pickles, oh my!
Probably will be another several days before we can get back in the garden, but we will be ready and waiting for the day.
Wednesday, February 27, 2008
I Have Nothing to Wear...on my feet....
I see so many posts about favorite garden tools, etc., and I can't help wondering what do other gardeners wear on their feet to keep off dirt/plant stains, etc.? I never see this mentioned. I usually wear an old pair of walking shoes that can be hosed off and left on the deck to dry. Not very glamorous, but they do the job. I have been on the lookout for a pair of lightweight boots that I can wear on our walks in rainy/damp weather. J has an assortment of shoes/boots. I have no problem in the summer with the walking shoes, but this winter weather is another issue. I don't want an expensive pair, as I wouldn't be wearing them outside our yard and don't mind the looks if they are comfortable.
Winter Comfort Food
February is being ushered out here in NE Mississippi by very chilly-almost dreary weather. Is it just to have something to do, or do we really need something hot and cheery to chase away the doldrums? In the pantry, I still have some canned turnip-mustard greens. How good would be cornbread be with that? Is it obvious I am very Southern? Also, I see I have a package of October/cranberry beans. Have been meaning to get that washed and prepped, so that is definitely something to do today. Those beans are SO delicious and quite nutritious.
Speaking of October beans, I recently had an enquiry about where I purchase seeds. We simply plant the beans we buy from the grocery store. They don't need to be treated and are definitely less expensive than from seed companies. I don't know if they are carried by every grocery store, but we have not had a problem finding them at Wal-Mart in the dry beans section. They are labeled "Siler's Selected Cranberry Beans." Then in another label, they are called "October or cranberry beans."
I have read in gardening tips (and do this) to soak the beans in tepid water about an hour so so before planting. This speeds sprouting. We will definitely be planting these again this spring and have the spot already prepared.
The sun is out now and temps are rising to almost a heat wave--40 degrees at 11:45 a.m. Maybe a simple lunch will suffice--this time!
Speaking of October beans, I recently had an enquiry about where I purchase seeds. We simply plant the beans we buy from the grocery store. They don't need to be treated and are definitely less expensive than from seed companies. I don't know if they are carried by every grocery store, but we have not had a problem finding them at Wal-Mart in the dry beans section. They are labeled "Siler's Selected Cranberry Beans." Then in another label, they are called "October or cranberry beans."
I have read in gardening tips (and do this) to soak the beans in tepid water about an hour so so before planting. This speeds sprouting. We will definitely be planting these again this spring and have the spot already prepared.
The sun is out now and temps are rising to almost a heat wave--40 degrees at 11:45 a.m. Maybe a simple lunch will suffice--this time!
Monday, February 11, 2008
A Beautiful Day
What a gorgeous day! My plan was for a walk-for-exercise around our garden track about 9 a.m. We had started spading a little strip in the garden a few days ago, and that just beckoned me. I was going great guns when J came down, and seeing how nice the soil was turning, he decided to bring the rototiller and finish that little spread. I did not object. He tilled in the compost that I had spread there last fall. Surprisingly for a February day, it looked ready for planting, but that is about two months away yet.
We went looking for black plastic to "mulch" that strip from the spring rains, etc., but were dismayed that what we had used in the past is not available here now, only a different kind that is way too expensive for our purpose. Will keep looking, though.
The rest of the garden was too wet to till. We did clear off the turnip-mustard greens row, because that is a definite go for this spring. We had very good luck there this past year. As soon as the plants come in for the "cold weather" stuff such as cabbage, onions, etc., we'll have a place to put them. That should bridge nicely until the real veggies are ready to plant.
Speaking of bridges, our plans for tomorrow do not include the garden. The weather man tells us to expect rain, so we won't feel too put out that I have to go once again to the dentist and have a temporary bridge re-attached. I was supposed to get the final one done on the 21st, but this temp had a mind of its own. When I was there last, I was so entertained by a 4-year-old girl who had to have some work done, and she was not happy, to put it mildly. A lot of little 4-year-old girls are SO dramatic. She proceeded to lie down in the floor and proclaim "I hate teeth!" I was impressed that the dentist, the father of a 4-year-old who is the friend of this little girl, understood her little drama and charmed her into cooperating. This was after banishing her mother from the room. This usually does the trick, and it did in this case. Before long, she was chatting away and probably came away with less dread of her next visit.
I don't think that a tantrum will fix my teeth. I don't think my dentist would appreciate it, either.
We went looking for black plastic to "mulch" that strip from the spring rains, etc., but were dismayed that what we had used in the past is not available here now, only a different kind that is way too expensive for our purpose. Will keep looking, though.
The rest of the garden was too wet to till. We did clear off the turnip-mustard greens row, because that is a definite go for this spring. We had very good luck there this past year. As soon as the plants come in for the "cold weather" stuff such as cabbage, onions, etc., we'll have a place to put them. That should bridge nicely until the real veggies are ready to plant.
Speaking of bridges, our plans for tomorrow do not include the garden. The weather man tells us to expect rain, so we won't feel too put out that I have to go once again to the dentist and have a temporary bridge re-attached. I was supposed to get the final one done on the 21st, but this temp had a mind of its own. When I was there last, I was so entertained by a 4-year-old girl who had to have some work done, and she was not happy, to put it mildly. A lot of little 4-year-old girls are SO dramatic. She proceeded to lie down in the floor and proclaim "I hate teeth!" I was impressed that the dentist, the father of a 4-year-old who is the friend of this little girl, understood her little drama and charmed her into cooperating. This was after banishing her mother from the room. This usually does the trick, and it did in this case. Before long, she was chatting away and probably came away with less dread of her next visit.
I don't think that a tantrum will fix my teeth. I don't think my dentist would appreciate it, either.
Saturday, February 9, 2008
Coleslaw
This is a favorite for a quick side dish. I found this in a Heloise column. I might add a bit of shredded carrot. Also, how about a bit of thinly sliced onion.
Coleslaw
1 head of cabbage (about 2 lb) shredded)
1 cup vegetable oil
2 tablespoons vinegar
½ teaspoon prepared mustard
¼ teaspoon celery salt
2 tablespoons mayonnaise
Salt and pepper to taste
Dash of paprika
Mix oil with vinegar in a bowl. Add prepared mustard, celery salt, mayonnaise, salt, pepper and paprika. Mix well. Pour mixture over shredded cabbage, toss and refrigerate. For the best taste, make this a day ahead so the flavors have a chance to blend.
Coleslaw
1 head of cabbage (about 2 lb) shredded)
1 cup vegetable oil
2 tablespoons vinegar
½ teaspoon prepared mustard
¼ teaspoon celery salt
2 tablespoons mayonnaise
Salt and pepper to taste
Dash of paprika
Mix oil with vinegar in a bowl. Add prepared mustard, celery salt, mayonnaise, salt, pepper and paprika. Mix well. Pour mixture over shredded cabbage, toss and refrigerate. For the best taste, make this a day ahead so the flavors have a chance to blend.
Friday, February 8, 2008
TGIF
I don't need to update our weather if anyone has had TV on for a minute! The storm that really hit Oxford, MS tracked across just a few miles northwest of us. It probably was the one that did such damage in Alcorn County and beyond into Tennessee and Kentucky. Today's weather is so beautiful it is hard to picture the devastation not too far from us.
While taking the kitchen scraps to the compost bin, I decided to get my vitamin D fix for today and stayed outside about 20 minutes, soaking in the sun. Although there was a cool wind, the sunshine was so pleasant, and I enjoyed my walk around the garden, wishing it could be spring already. Too wet still to do any work there, though.
Planning lunch was easy enough. We had purchased boneless chicken breasts yesterday at a wonderful discount, using comp ads. I had remembered seeing a recipe on a box of Bisquick for Ultimate Chicken Fingers. I had the ingredients, so that is what I did for a quick and easy lunch. As I am giving Bisquick full credit, I don't think they'd mind if I share. We will definitely be doing this again, especially when the grandchildren visit!
Ultimate Chicken Fingers
3 boneless skinless chicken breasts (about 1 lb) cut crosswise into 1/2-inch strips
2/3 cup Original Bisquick mix
1/2 cup grated Parmesan cheese
1/2 tsp salt or garlic salt
1/2 tsp paprika
1 egg, slightly beaten
3 tablespoons butter or margarine, melted
HEAT oven to 450. Line cookie sheet with foil; spray with cooking spray. In 1-gallon resealable food-storage plastic bag, mix Bisquick mix, cheese, salt and paprika.
DIP half the chicken strips into egg; place in bag. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat to use up remaining chicken. Drizzle butter over chicken.
BAKE 12-14 min, turning chicken halfway through bake time with pancake turner, until no longer pink in center.
4 servings.
Note: I did add black pepper. I used Fleischman's spread, which is healthful. Also, I keep a container of grated parmesan, so that was a no-brainer. If one wishes, the chicken can be marinated in buttermilk for 30 min. or so, and the egg could probably be left off. I have done the marinade this way, and it makes the chicken so incredibly tender!
That's all for today.
While taking the kitchen scraps to the compost bin, I decided to get my vitamin D fix for today and stayed outside about 20 minutes, soaking in the sun. Although there was a cool wind, the sunshine was so pleasant, and I enjoyed my walk around the garden, wishing it could be spring already. Too wet still to do any work there, though.
Planning lunch was easy enough. We had purchased boneless chicken breasts yesterday at a wonderful discount, using comp ads. I had remembered seeing a recipe on a box of Bisquick for Ultimate Chicken Fingers. I had the ingredients, so that is what I did for a quick and easy lunch. As I am giving Bisquick full credit, I don't think they'd mind if I share. We will definitely be doing this again, especially when the grandchildren visit!
Ultimate Chicken Fingers
3 boneless skinless chicken breasts (about 1 lb) cut crosswise into 1/2-inch strips
2/3 cup Original Bisquick mix
1/2 cup grated Parmesan cheese
1/2 tsp salt or garlic salt
1/2 tsp paprika
1 egg, slightly beaten
3 tablespoons butter or margarine, melted
HEAT oven to 450. Line cookie sheet with foil; spray with cooking spray. In 1-gallon resealable food-storage plastic bag, mix Bisquick mix, cheese, salt and paprika.
DIP half the chicken strips into egg; place in bag. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat to use up remaining chicken. Drizzle butter over chicken.
BAKE 12-14 min, turning chicken halfway through bake time with pancake turner, until no longer pink in center.
4 servings.
Note: I did add black pepper. I used Fleischman's spread, which is healthful. Also, I keep a container of grated parmesan, so that was a no-brainer. If one wishes, the chicken can be marinated in buttermilk for 30 min. or so, and the egg could probably be left off. I have done the marinade this way, and it makes the chicken so incredibly tender!
That's all for today.
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