Let’s Get This Garden Started!
March 1, 2008|Comments (none)
Josh set up a table in the driveway for me to plant the garden’s first bit of seeds this morning. It was pure heaven to count out the seeds with the chicks making soft peeps from their pen in the garage. He pulled up a chair and sat with me as I filled the second mini-greenhouse. He has so many plans and greets each challenge with such passion. I love to spend time with people who are passionate about life, have goals, and are driven to succeed. Here is my gardening table:
We found a terrific local company from whom we buy organic potting soils. This is the first time that I tried the Flower & Vegetable mix and concluded that it is a very fine mix indeed. Pictured below is a seed packet from Seeds of Change (all with little zip seals so that you can keep unused seeds fresh) and the labels that I make for my seedlings. I cut up plastic cups (these were found in a trash can at church of all places) and then label them using a Sharpie so that I can still read them after several weeks of watering.
The chickens were hard at work while Josh and I enjoyed the sunshine and gentle breezes of March in Georgia. March is such a lovely month to be in this part of the country as it is the closest we get to autumn in Virginia (there simply aren’t words…sigh).
After planting and cleaning up, I assembled an old fashioned cucumber and onion salad for our salad jar. Everyone should have a resident salad jar in their icebox/refrigerator! Our jar holds about two quarts and has a plastic twist-on lid but any large jar with a lid will do. I fill it with bean, broccoli-raisin, fruit, or cucumber-onion salad to keep a lovely side dish handy at mealtime or for snacks.
Here’s my cucumber-onion salad recipe:
Slice cucumbers and onion with a vegetable peeler and layer in your jar or dish. Using a whisk, mix vinegar, water, and sugar until clear (sugar should be fully dissolved). Pour the mixture over the cucumber and onion slices. Stir. Store in the icebox/refrigerator. Best not to serve it until 12-24 hours after having made it. Top each serving with fresh dill before serving (optional). Salt and pepper may be added to taste. Diced fresh tomatoes may be mixed in for extra color and flavor.
I am off to the hockey game tonight. Go Cottonmouths!
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