I also learned I can’t preserve foods on my glass-top stove because the
glass isn’t built for the high heat involved. Hoping I can use the camp stove.
Planted: Discovered Sprout Robot at http://sproutrobot.com/
. You enter your zip code and it tells you what to plant right now. So I have
several things I’m ready to plant/replant, including all-season lettuce, and autumn
sunflowers.
And speaking of sprouts…we make our own, and just recently got 5-part
sprouting seeds. We’re pretty psyched, as we eat sprouts every day. I still make mine in a mason jar with a
sprouting lid. They stay crispy and crunchy.
Harvested: chives and mint, green tomatoes, blackberries, carrots, amethyst
radishes, onions, lettuce.
Preserved: Started 14-day sweet pickles with pickling cukes from
Farmer’s Mkt. I’m using an old glass
pickle jar to make them then I’ll put them in pint jars to finish.
Recycled, reused, repurposed: My mother gave me an old washstand, old
being good, that she kept in the garage. I put it in our hallway and use it to
store my canners and canning supplies.
On my list:
Plant another apple tree
Treat grape tomatoes with
calcium and magnesium for soil deficiency
Take apple leaf to nursery
Weed tomato bed
Plant more tomatoes in weeded space
Plant lima beans and bell peppers
Buy yogurt starter
Build support for blackberries
Buy a second garden hose
Until next week, onward hoes!