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.
Sewed: Ordered a quilt kit to sew for my new grandbaby.
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!