Welcome Spring 2013!! Hopefully, you have started most of your seeds! If not get them going NOW! After you start your seeds test your soil. Not sure how? Click here
I live in Zone 5 and we are still getting some snow and occasional freezing. I planted a few cool weather crops outside in my Containers such as Broccoli, Beets, Lettuce, and Radishes. I started them on a day when the weather was to remain above freezing for 3-4 days to help them germinate. Now it is snowing so I keep them close to the south side of the house and they benefit from the radiant heat and are still growing. We are looking forward to fresh veggies by the end of May.
This year’s How Tos will include:
*Installing Rain Barrels and a 250 gallon Water Tank to the Gutters
*Building a Cedar Compost Bin that will please Suburban Neighbors 😛
*Moving a Large Shed to be rePurposed as a Chicken Coop
*Lots of Seasonal Recipes
*Garden Products and Structures that work .
Finally, I will leave you with one Kale recipe that I saw on The Chew on April 8. Believe it or not our Kale survived the winter and I harvested some last week and it was TASTY! We ate it raw which I have nver done before but from now on this will be a staple on our dinner table. Here is the recipe:
1 large bunch Black Kale (leaves torn into bite size pieces)
¼ cup Olive Oil
⅓ cup Currants
⅓ cup Pine Nuts (toasted)
¼ cup Pecorino (grated)
1 teaspoon Red Chili Flakes
Salt and Pepper
1. Add the kale to a large mixing bowl, season with salt, pepper and drizzle with olive oil. Massage with your hands making sure to coat the kale with oil and begin to break down the cell structure.
2. Grate the zest and squeeze the juice of the lemons over the massaged kale. Add the currants, toasted pine nuts, pecorino and toss to combine. Serve with a pinch of red chili flakes, if desired.