Happy spring to everyone! Okay, it may not be officially spring yet, but don’t tell this weather–I don’t want it to leave!
I love starting my own seedlings. It’s cost-effective and it gives more options for varieties to try. There are countless ways to start your own, but my favorite way is to use milk jugs as mini-greenhouses to let the seeds get enough sunshine without being hurt by cold temperatures or rain.
Wash the jug. Cut around the jug enough to be able to open it up, but leave a hinge of plastic so that you can close it back over the seeds. Poke holes in the bottom of the jug for drainage. You can also use vinegar bottles or even 2-liter soda bottles (although I hope you’re not drinking so much soda that you could start a whole garden in soda bottles! ;) ).
I have put seed-starting mix directly into the jug and that’s great for small seeds that you plan to transplant in a bunch. Flowers and herbs work well with this method.
For plants like tomatoes and cucumbers where you’ll want to spread out individual plants in the garden, I’ve planted one or two seeds in a newspaper pot and filled the milk jugs with the pots.
Make sure you label your jugs! But don’t just write on the jug with a permanent marker. The rain washed all my labels right off the jugs last year! This year I used masking tape and wrote on the tape. It’s working much better. :)
I usually put the jugs out on our deck. But last year a giant windstorm came up and blew all my milk jugs off the deck and I lost half my seedlings! That was not a good day. :)
This year I have some carboard boxes (these are citrus boxes; you could ask at your local grocery store for banana boxes and they’d work well too). If I think it’s likely to be windy or stormy, I put the milk jugs into the boxes. This gives them stability and keeps them from blowing around.
Keep the lids from your jugs. If you get a hard rain storm before the seeds have sprouted, you’ll want to keep those raindrops from disturbing your soil and displacing the seeds. If you forget to keep the lids (or lose them), eggshells work marvelously as long as the wind isn’t too hard!
I used a spray bottle to mist the seeds this year after planting. It worked really well and kept the soil evenly moist while not disturbing the seeds.
As your plants are growing, you can keep the lids closed for a greenhouse effect to warm the soil and plants or you can open them up to start hardening them off for transplanting into the garden.
Happy gardening, and if you have tips for starting seeds, I would love to hear them! I’m always open to trying new things and I love hearing from people who’ve tried different things :)
not sure what happened to my header words there–they weren’t overlapping when I saved the file!
We had one of our rare southern snows today! Snow is such a novelty down here that it’s hard to go about business as usual when the outdoors is white and there are puffy pieces of deliciousness floating down through the air :)
Last year I read about snow cream and was sad that all the “recipes” called for cream or milk. Then I thought, “Wait. There is absolutely no reason why this shouldn’t work with coconut milk. The only point of the milk is to give the snow a little creamy liquid to freeze.”
So we tried it:
- pour a little coconut milk in a bowl
- add sugar and vanilla
- dump in several handfuls of clean snow
And boy was it ever delicious. I’m not sure why it’s so fun to eat something that’s freezing cold when it’s below 32 degrees outside, but it was! I can’t compare this to the real thing (whatever that is when it refers to snow cream :) ), but it definitely got to a slushy consistency. It was creamy, sweet, and vanilla-y. It would have been even better in paper cone :)
I just wanted a recipe for dairy-free snow cream to exist out there on the internet. Fellow dairy-free people, be brave! Try things with coconut milk (or almond or rice or–if you must–soy milk). You’ll be surprised (and usually in a good way ;) )!
Food allergies or intolerances? Take heart: you can still enjoy fried rice! This fried rice is amazing, and I like it even better than traditional fried rice. Just leave out the egg and soy sauce, make sure you use a good amount of onion, and your rice will be flavorful and delicious.
Start with a good drizzle of oil in a pan (olive oil is great, because the flavor is really tremendous with the onions and rice, but be careful not to let it start smoking in the pan). Heat it over medium-high heat.
Add some chopped raw onion (fairly large pieces), and cook for a few minutes till the outsides are browned but they are not mushy. There should still be some bite to the onion.
Stir in cold, cooked rice (yes, it works so much better than freshly-made rice). Heat through, stirring occasionally.
The onion flavors the oil, which coats the rice. So every bite has hot, onion-tasting rice with a light drizzle of oil on it. It’s delicious all by itself, but it also makes a great starting point for adding more flavor.
To take it to the next level, add sesame. You can toast sesame seeds in the dry hot pan right at the beginning (before adding the oil), scoop them out, and then top your finished rice with the seeds. (This is beyond amazing. I had no idea sesame seeds had so much flavor. It’s my favorite way to eat rice now. :) ) You can also drizzle the finished dish with sesame oil.
Adding chopped avocado will boost both the nutrition and the sticking power of your dish–good fats keep you full, the creaminess really complements the rice, and the avocado flavor goes so well with onion (and sesame!).
One day I also had cucumbers, red onion, and dill to use up. So I made a quick cucumber salad and put it on top of the rice with the sesame seeds. It. Was. So. Good.
Quick Dilled Cucumber Salad
- sliced cucumbers
- sliced red onion
- chopped fresh dill
- rice vinegar
- powdered sugar
- Pour a little vinegar in a bowl.
- Add maybe 1/2 teaspoon powdered sugar and a pinch of salt. Stir to dissolve.
- Add cucumbers, onion, and dill. Stir.
- Top with black pepper if desired.
- Serve over fried rice.
How do you like your fried rice?
Hooray! It’s Signature Style week over at Project Run and Play and I actually have an entry. (Shocker!)
I don’t really have a signature style when it comes to my clothes or kids’ clothes, unless you count “comfort rules” as a style :) But for Cara I’ve been loving longer tops with leggings. The longer tops don’t ride up, and the leggings are tight fitting enough that they stay out of the way but provide coverage and warmth for those pudgy baby legs :)
I’ve had this Hopscotch Top/Tunic/Dress pattern for several months now but was never very happy with the way it had turned out. The cover photo is adorable (and I’m a sucker for aqua anyway), but fabric choice seems to play a huge role in how this top turns out. Quilting-weight cotton is just too stiff and the finished product can look very homemade. The knit version I tried ended up too bulky for comfort, and buttonholes on the knit were a disaster.
I decided I needed a lightweight cotton. Not sure whether to order voile, lawn, gauze, something with rayon, something with spandex, or some unheard-of combination, I went with the cheapest option I could think of: re-purposing a thrift-store find. That way I’d know exactly what I was buying and I would be out all of $2 if I didn’t like the result.
But looks like I shouldn’t have worried: I *love* the result!
This fabric has a really great drape and is lightweight but didn’t fly away while I was sewing it. I was able to use the existing hem in two places: the new tunic hem and the hem of the flutter sleeves (and the one-layer flutter sleeves are so much nicer than the double-layer recommended in the pattern!).
I even added a bow :)
The buttons are from my stash (probably from an old shirt of my hubby’s), and I used contrasting light blue thread.
The black leggings (the Baby Go To Leggings pattern, which is free, fast, and fabulous!) are from an old black t-shirt.
So, if “comfortable, re-purposed, easy care” counts as a style, then this little outfit just fits the bill! :)
Check out Project Run and Play for tons of fun!
Ever wonder what to do with fresh cabbage? It’s always so inexpensive per pound, but not too many people are actually fans of boiled cabbage, and one can only eat so much coleslaw without a whole heap of barbeque to go with it!
Besides making sauerkraut, I love having this cabbage slaw stashed in the freezer. It’s a great way to add some extra veggies to a sandwich (and did you know cabbage is actually a superfood?) as well as a nice crunch and delicious flavor!
Slice the cabbage just like you would for sauerkraut (quarter it, core the pieces, and thinly slice).
Slice up some other veggies: definitely include onion, carrots, and bell pepper, but probably anything would work well!
Mix up a brine with vinegar, mustard, and a little sugar. Pour it over the veggies and freeze it. (See full recipe below.)
We like it best with sandwiches, but I’m sure there are many ways to enjoy this slaw!
- 4 cups shredded cabbage
- 1 onion, sliced thinly
- 1 green pepper, sliced thinly
- 2 carrots, shredded or chopped small
- 1 teaspoon salt
- 1/2 cup cider vinegar
- 2 tablespoons sugar
- 1 teaspoon yellow mustard
- Mix cabbage and onion together with salt. Let stand one hour.
- Add green pepper and carrots. Place veggies into freezer-safe container.
- Mix vinegar, sugar, and mustard together. Pour over veggies and freeze.
- Defrost before using.
For a really super sandwich, try this:
Butter two slices of sourdough bread. Mix some mayonnaise with mustard, chili powder, parsley, oregano, and garlic powder. Spread on one or both slices of bread.
Build the sandwich by starting with a piece of cheese and adding some good-quality lunchmeat on top. Pepperoni or bacon adds extra flavor, if you have some.
Pile on veggies of your choice (raw onion, sauteed onion and bell pepper, pickle, olives, tomato, etc.). Cilantro is also a great addition if you like it.
Add a little of the cabbage slaw.
End with another piece of cheese to keep everything from getting soggy, and top with your second slice of bread.
Grill everything in a medium-hot pan to get the bread toasty and golden, melt the cheese, and warm the ingredients.
Wish I had a photo for ya ;)
Don’t forget to stock your freezer with the last fruits of summer! You’ll be glad in the middle of next winter ;)