Wednesday, April 23, 2008

A gardening experiment

I want to grow lettuce, but it is a late fall crop here in Texas. There are varieties that grow in warmer climates, but I don't have the patience to wait the 4-6 weeks for shipping that the mail order will take! So I decided to see if I could grow some in the shadiest, coolest spot of my backyard - my back porch. I emptied out one of JP's old toy buckets, drilled a few holes in it for drainage, and filled it with detergent containers and milk jugs (this takes up space so you don't need so much soil!)

Then I added a good soil since I don't have any compost yet.

Then just spread your seeds evenly over the dirt. I'm planting a sweet mezclun mix and baby spinach. Cover the seeds with 1/4 to 1/2 inch of soil and tap down so that the seeds are in good contact with the dirt. Water and keep moist.

I think it would be awesome to walk out to my back yard and cut some greens, mix in a few cukes and 'maters and serve my family a delicious and healthy salad with our meals! We'll find out in 8-10 days if these little seeds will sprout and grow in 80+ degree heat!
Stay tuned...

As for my tomatoes,

TURN RED ALREADY SO WE CAN EAT YOU!!!
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5 comments:

  1. deniseApril 23, 2008 at 11:20 PM

    Ah, tomatoes already! We are just not planting only cold weather stuff...peas, cabbage. Tomatoes are not transplanted for a few more weeks. Yum.

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  2. KalonaApril 24, 2008 at 9:41 AM

    I hope your salad garden thrives, JoAnn! If you can't wait for those tomatoes to turn red, threaten them with this. :o)

    Fried Green Tomatoes

    1 large egg, lightly beaten
    1/2 cup buttermilk
    1/2 cup all-purpose flour, divided
    1/2 cup cornmeal
    1 teaspoon salt
    1/2 teaspoon pepper
    3 medium-size green tomatoes, cut into 1/3-inch slices
    Vegetable oil
    Salt to taste

    Combine egg and buttermilk; set aside.

    Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.

    Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.

    Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.

    4 to 6 servings

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  3. JoAnnC.April 24, 2008 at 12:38 PM

    Thanks for the recipe Kalona! We will definitely be trying it!!!

    ReplyDelete
  4. Heidi Hess SaxtonApril 24, 2008 at 10:26 PM

    How fun! You're inspiring me to get busy, now that the kids are old enough to help.

    The milk carton thing is INSPIRED.

    BTW, I stumbled on your blog today after someone clicked on me from here. Thanks for the link (wherever it may be!) Blessings,
    Heidi Saxton

    ReplyDelete
  5. ThereseApril 25, 2008 at 9:06 AM

    Steve and I have talked about planting lettuce. We may try the same thing here.

    Thanks.

    ReplyDelete