Anyone who has ever planted seeds before is familiar with the vague directions printed on the back of the package. "Sow 1/4 inch deep, spacing 6-8 inches apart. Harvest in 65 days." The package might as well say, "Put in dirt. See what happens." And that is what I am doing. I am taking the directions the supplier gives merely as suggestions. "Plant 18 inches apart." 18 inches?! That is so much space. How about 12 inches? I am sure that there is a reason they suggest 18 inches (each plant needs more room to spread out, competing for resources, etc.), but I am trying to maximize my space.
A few posts ago I reported on the seeds I had planted. Well, due to my impatience, I planted more seeds inside about a week ago. Realistically, I still have at least four weeks before I can plant any of these little plant babies outside. My thought was that if I started them early, then they would be big and strong once I was ready to plant them outside. One thing I did not count on, however, was how quickly some of them would grow. My miniature greenhouse has a plastic lid to keep heat and water in. Within one week of being planted, the bean plants have become so tall and so strong that they were literally lifting the lid off the greenhouse. All of a sudden the story of Jack and the Beanstalk came back to me, and it all made sense. Those weren't "magic beans!" Jack simply started them inside in a small greenhouse way before he should have.
These latest seeds that I have planted have far surpassed the previous ones both in speed and strength. Seriously, not only are these bean plants as big around as a drinking straw, but they emerged from the soil two days ago and are already nearly three inches tall. The laundry room may soon become known as the jungle.
04 April 2011
03 April 2011
This should be interesting
The garden is taking shape. Several weeks ago, we rented a tiller and tilled the area for the garden. After much deliberation, I decided on an area that is 39' long and 17' wide. That is 663 square feet! I seriously considered creating another garden of the same size on the other side of the yard, but that would have been more than 1300 square feet for me to take care of. I did not foresee that turning out well, so I stuck with what I had.
During a conversation with my mom and sisters, I realized that, perhaps, I have little to no idea what I am doing. But that is not necessarily a bad thing! We were discussing potato plants because my sister plans on planting hers in a container of some sort. I explained that I had just planted mine and then planted strawberry plants in between the potatoes. My sister laughed and said, "You know that you will have to start digging potatoes up a few feet around where you planted them, right?" This could very well mean that I will have to dig up the strawberry plants to get to the potatoes. We will have to see how that goes.
After tilling the garden area, we realized that our dogs might invade it, so we decided to build a small fence around it. I think it looks pretty awesome! Talk about sustainable living. I just hope our neighbor doesn't care that we took all of his branches.
During a conversation with my mom and sisters, I realized that, perhaps, I have little to no idea what I am doing. But that is not necessarily a bad thing! We were discussing potato plants because my sister plans on planting hers in a container of some sort. I explained that I had just planted mine and then planted strawberry plants in between the potatoes. My sister laughed and said, "You know that you will have to start digging potatoes up a few feet around where you planted them, right?" This could very well mean that I will have to dig up the strawberry plants to get to the potatoes. We will have to see how that goes.
After tilling the garden area, we realized that our dogs might invade it, so we decided to build a small fence around it. I think it looks pretty awesome! Talk about sustainable living. I just hope our neighbor doesn't care that we took all of his branches.
21 March 2011
Get up close and personal with your food
Americans tend to be disconnected from their food. To many people, it does not particularly matter where their food comes from or how it comes to be. They do not think twice, or even once, about the lettuce and tomato that came from thousands of miles away to sit atop the hamburger they just picked up from the drive-thru window at the nearest fast food restaurant. So many of us pick our fruits and vegetables from the produce section at the grocery store with the same amount of consideration we give to selecting a box of cereal.
Vegetables can be easy to grow. You may say you don't have an area big enough for a garden, but if you have ten feet of space, you can grow a lot. Don't have a yard? Plant tomatoes, lettuce, and herbs in containers on your porch or deck. Don't have a porch or deck? Plant things in containers inside in front of a window. What I'm getting at is there are no excuses when it comes to getting up close and personal with your food. Michael Pollan has illustrated this well in his numerous books about food and gardening.
Many people say they don't like the taste of vegetables. I'm willing to bet that if those people tasted locally grown, fresh vegetables straight from the garden, they would be amazed at the difference in taste and quality. A tomato that is ten feet away from my backdoor definitely has a different taste than the tomato that came from two thousand miles away.
Vegetables can be easy to grow. You may say you don't have an area big enough for a garden, but if you have ten feet of space, you can grow a lot. Don't have a yard? Plant tomatoes, lettuce, and herbs in containers on your porch or deck. Don't have a porch or deck? Plant things in containers inside in front of a window. What I'm getting at is there are no excuses when it comes to getting up close and personal with your food. Michael Pollan has illustrated this well in his numerous books about food and gardening.
Many people say they don't like the taste of vegetables. I'm willing to bet that if those people tasted locally grown, fresh vegetables straight from the garden, they would be amazed at the difference in taste and quality. A tomato that is ten feet away from my backdoor definitely has a different taste than the tomato that came from two thousand miles away.
20 March 2011
Early Risers
Two weeks is a long time in the life of a seed, so I have learned. It has been two weeks since I planted some seeds in a miniature green house in my laundry room. I had heard that it is a good idea to start things such as broccoli, cauliflower, tomatoes, and peppers inside several weeks before it is time to plant them in the garden, so I did just that.
Every day after planting the seeds, I would stare at the dirt, looking for something to indicate that this was going to work. After four consecutive days of being disappointed, on the fifth day things began to change. The tiniest little green stem was sticking out of the dirt. I didn't even care what it was, I was so excited! Naturally, I beckoned everyone in the house into the laundry room to marvel at this little speck of green by yelling, "It's growing!!". Every day after that, something new would sprout up until, eventually, all 50 pots had something alive in them.
Now my spindly little forest is getting bigger and stronger every day, just waiting for me to plant them outside. It's kind of funny how all of the plants grow at an angle toward the window, but within one day of me turning them the opposite direction they grow back toward the window. What is even more incredible is that out of one tiny seed no bigger than the question mark on your keyboard will come ten, twenty or even thirty pounds of food.
Every day after planting the seeds, I would stare at the dirt, looking for something to indicate that this was going to work. After four consecutive days of being disappointed, on the fifth day things began to change. The tiniest little green stem was sticking out of the dirt. I didn't even care what it was, I was so excited! Naturally, I beckoned everyone in the house into the laundry room to marvel at this little speck of green by yelling, "It's growing!!". Every day after that, something new would sprout up until, eventually, all 50 pots had something alive in them.
Now my spindly little forest is getting bigger and stronger every day, just waiting for me to plant them outside. It's kind of funny how all of the plants grow at an angle toward the window, but within one day of me turning them the opposite direction they grow back toward the window. What is even more incredible is that out of one tiny seed no bigger than the question mark on your keyboard will come ten, twenty or even thirty pounds of food.
27 February 2011
Let the games begin
To some, it may seem a bit early to be thinking about gardening. I mean, the snow has just melted from the blizzard. But it is almost March! I might not be able to plant much, but I can definitely get started on several things.
Today, it was about 50 degrees, so I began clearing out the old flower garden to get it ready to become part of this year's vegetable garden. While I did think the black eyed susans were pretty, I would rather put something out there that is both pretty and delicious! So the leaves have been raked out, and the flowers have been removed. The strawberries that were already there are turning green and will be ready to flower soon. Also, the garlic that I planted in October is starting to come up, and it looks like it is doing well. Yum!
Within the next few weeks, I will start planting the lettuces, broccoli, spinach, potatoes and other cool-weather items. My goal is to make this an edible but aesthetically pleasing garden, not just boring rows. Check back for updated plans and pictures as the weather gets warmer!
Today, it was about 50 degrees, so I began clearing out the old flower garden to get it ready to become part of this year's vegetable garden. While I did think the black eyed susans were pretty, I would rather put something out there that is both pretty and delicious! So the leaves have been raked out, and the flowers have been removed. The strawberries that were already there are turning green and will be ready to flower soon. Also, the garlic that I planted in October is starting to come up, and it looks like it is doing well. Yum!
Within the next few weeks, I will start planting the lettuces, broccoli, spinach, potatoes and other cool-weather items. My goal is to make this an edible but aesthetically pleasing garden, not just boring rows. Check back for updated plans and pictures as the weather gets warmer!
20 January 2011
Don't wait for the future
I recently re-read a portion of Pema Chodron's book Comfortable with Uncertainty. While Chodron addresses many topics surrounding meditation and Buddhist practices, the chapter in Comfortable with Uncertainty I keep going back to is titled "Slogan: 'Abandon any hope of fruition.'" At first, it sounds a little dark, but Chodron explains that this slogan means that as long as you are hoping for things to change, they never will. People often orient themselves toward the future, thinking "Once I (fill in the blank), things will be better" or "As soon as I (fill in the blank), then I will be happy."
For many people, the thought goes something like this: "Once I lose weight, then I will be happy and satisfied." Is it good to strive for improvement? Absolutely. But staking your happiness and satisfaction on something that may never happen sounds pretty risky to me. What are you supposed to do in the mean time? Be sad and dissatisfied with yourself?
This orientation toward some future event is wasted energy. If we decide to enjoy where we are and how we are with all of the quirks, this allows us to live in the present rather than wasting the present on a future that may never come. I challenge you to enjoy every moment of every day, no matter how good or bad the moments may be.
For many people, the thought goes something like this: "Once I lose weight, then I will be happy and satisfied." Is it good to strive for improvement? Absolutely. But staking your happiness and satisfaction on something that may never happen sounds pretty risky to me. What are you supposed to do in the mean time? Be sad and dissatisfied with yourself?
This orientation toward some future event is wasted energy. If we decide to enjoy where we are and how we are with all of the quirks, this allows us to live in the present rather than wasting the present on a future that may never come. I challenge you to enjoy every moment of every day, no matter how good or bad the moments may be.
07 November 2010
Adventures in Bread Making
A few posts ago, I mentioned my terrible success with bread making. Up to today, I have attempted to make bread approximately five different times using different recipes. Regardless of how diligently I followed the recipe, it always turned out bad. Sometimes it just would not rise. Others, it would rise but still be too dense. The most disappointing loaf was somewhat of a sneak attack. I had followed the recipe exactly. It appeared to rise properly. When it was done in the oven, it was golden brown. I was so excited because it looked perfect. Little did I know, that the beautiful crust was just taunting me. It was merely a carbohydrate-rich Trojan horse, weaseling it's way into my heart just to dash all my hopes and dreams. I had plans for this bread. This bread and I were going to accomplish things like soups and sandwiches and maybe even french toast. The sky was the limit! I gently pressed the knife through the crust, waiting to see the soft bread inside. When, oh wait, what's this? Nothing! That's what. Absolutely nothing. The crust was just an empty shell. I have no idea where the inside went, but it was not where it was supposed to be.
Given my history with the act of bread making, one might think that I would stop trying. Nay! I have, however, been starting to wonder if it's something with me. I have this scene in my mind of all my failed loaves of bread coming to me and saying to me, "It is not us...it's you." After hearing about my bread complications, a friend of mine recently provided me with a "tried and true" recipe. She said that she has made it multiple times and that it turns out great every time. I thought this would be a good test to see if it really is me and that I can't make bread, or perhaps it's the recipe.
I followed the recipe exactly, and it appeared to rise properly prior to entering the oven. After I put it in the oven, I did not look at again (maybe a watched loaf doesn't bake, similarly to a watched pot). After a while it was definitely smelling like bread, but I did not let that get my hopes up. When I took the finished product out of the oven, it looked amazing. It had risen perfectly and was golden brown. Again, I did not want to get my hopes up seeing as how it may very well be empty inside. I finally cut it, and it definitely was not hollow. It was perfect! It was soft and not too dense. I had succeeded! I made bread.
Thank you, Abbie, for the recipe. I encourage you to try it! And rest assured that if I can make it, so can you!
White Bread (2 Loaves)
5 1/2 to 6 1/2 cups flour
2 packages active dry yeast
2 tablespoons sugar
1 tablespoon salt
1/4 cup soft margarine
2 1/2 cups very hot tap water
Oil
1. Combine 2 cups flour, undissolved yeast, sugar and salt in large bowl. Stir well to blend. Add margarine.
2. Add hot tap water to ingredients in bowl all at once. Beat with electric mixer at medium speed for two minutes. Scrape sides of bowl occasionally.
3. Add one cup more flour. Beat with electric mixer at high speed for one minute or until thick and elastic.
4. Stir in remaining flour gradually. Use just enough flour to make a soft dough which leaves the sides of the bowl. Turn out onto a floured board. Round up into a ball.
5. Divide dough into two equal portions. Knead each portion for 5-10 minutes or until dough is smooth and elastic.
6. Cover with plastic wrap then a towel. Let rest for 15-20 minutes on board. Then push down.
7. Shape each portion into a loaf and place in a greased 8 1/2 x 2 5/8 loaf pan.
8. Brush surface of dough with oil. Cover pan loosely with wax paper and then with plastic wrap.
9. Refrigerate 2-48 hours. When ready to bake, remove wax paper and plastic and let stand for ten minutes.
10. Preheat the oven to 400 degrees. Bake on a lower over rack for 35-40 minutes.
11. Remove from pan immediately and cool on rack.
Enjoy!
Given my history with the act of bread making, one might think that I would stop trying. Nay! I have, however, been starting to wonder if it's something with me. I have this scene in my mind of all my failed loaves of bread coming to me and saying to me, "It is not us...it's you." After hearing about my bread complications, a friend of mine recently provided me with a "tried and true" recipe. She said that she has made it multiple times and that it turns out great every time. I thought this would be a good test to see if it really is me and that I can't make bread, or perhaps it's the recipe.
I followed the recipe exactly, and it appeared to rise properly prior to entering the oven. After I put it in the oven, I did not look at again (maybe a watched loaf doesn't bake, similarly to a watched pot). After a while it was definitely smelling like bread, but I did not let that get my hopes up. When I took the finished product out of the oven, it looked amazing. It had risen perfectly and was golden brown. Again, I did not want to get my hopes up seeing as how it may very well be empty inside. I finally cut it, and it definitely was not hollow. It was perfect! It was soft and not too dense. I had succeeded! I made bread.
Thank you, Abbie, for the recipe. I encourage you to try it! And rest assured that if I can make it, so can you!
White Bread (2 Loaves)
5 1/2 to 6 1/2 cups flour
2 packages active dry yeast
2 tablespoons sugar
1 tablespoon salt
1/4 cup soft margarine
2 1/2 cups very hot tap water
Oil
1. Combine 2 cups flour, undissolved yeast, sugar and salt in large bowl. Stir well to blend. Add margarine.
2. Add hot tap water to ingredients in bowl all at once. Beat with electric mixer at medium speed for two minutes. Scrape sides of bowl occasionally.
3. Add one cup more flour. Beat with electric mixer at high speed for one minute or until thick and elastic.
4. Stir in remaining flour gradually. Use just enough flour to make a soft dough which leaves the sides of the bowl. Turn out onto a floured board. Round up into a ball.
5. Divide dough into two equal portions. Knead each portion for 5-10 minutes or until dough is smooth and elastic.
6. Cover with plastic wrap then a towel. Let rest for 15-20 minutes on board. Then push down.
7. Shape each portion into a loaf and place in a greased 8 1/2 x 2 5/8 loaf pan.
8. Brush surface of dough with oil. Cover pan loosely with wax paper and then with plastic wrap.
9. Refrigerate 2-48 hours. When ready to bake, remove wax paper and plastic and let stand for ten minutes.
10. Preheat the oven to 400 degrees. Bake on a lower over rack for 35-40 minutes.
11. Remove from pan immediately and cool on rack.
Enjoy!
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