Herbs in the window

The herbs I planted a few weeks ago are really taking off now.  The Thyme sent up sprouts almost immediately and I have already had to thin them a bit.  The Rosemary and Lemon Basil took a bit longer, but they are slowly yet surely poking out of the soil.  We get a little more sun here every day, so they should do ok as long as they remain in my south-facing kitchen window.  I've never grown herbs from seed before, or grown them indoors for that matter, so this will be a learning experience for me.

I thought that the cats might get themselves into the seedlings, but so far so good.  My other seeds will be started in a mini-greenhouse, so they should be fairly safe.  Once they are to big for that, however, we may have to improvise a bit to keep them safe... maybe the greenhouse will be warm enough to utilize by then.  I'll figure it out!

What I have and what I need...

Just doing a quick seed inventory:





* Random seed pod from Mom's garden - Can anyone identify this flower?

* Snap Peas - Sugar Ann

* Blue Lake Beans (both bush and pole)

* Nasturtium

* Sunflower - Mammoth Grey Stripe

* Kale - Red Russian

* Spinach - Melody

* Cabbage - O-S Cross

* Broccoli - Nutri-bud Organic

* Carrot - Sweetness II

* Zucchini - Black Beauty OP

* Onion - Parade

* Radish - Cook's Custom Mix

* Pepper - King of the North

* Peppers - Mixed Chilis

* Eggplant - Twilight Hybrid

* Blue Shrimp Flower


Most of these are left over from last year, so I should probably test-germinate a few of each before assuming they are available to plant in this years garden.

** Herb update, I have Thyme, Rosemary, and Lemon Basil seedlings growing happily in my kitchen window!!!

I just had to!

Here we go! I officially bought some seeds today! I couldn't resist the sale, I had to do it! I bought Sugar Ann Snap Peas, which I grow every year and have great success with, Nasturtiums, which I am positive I will be planting, and Stringless Blue Lake Bush Beans, which I am also sure will be in the garden. I think the only other plant I will be planting fore sure this year is Rhubarb, which is the subject of a whole other post!

I decided that I need to increase the depth of my raised beds this year, as the ground below is completely gravel, and I think the shallow soil hindered growth last year. (The roots hit the gravel and simply stopped growing.) I have two beds that are triangular and of equal dimension and two each of two differently sized rectangles. If I turn the 6 shallow beds into 3 deeper beds, by stacking the frames on top of each other, I should have better luck. I can always build one or two more each year until I really have what I want.

As far as dealing with the nutrient-poor soil, the plan is to remove all the soil from all the beds and mix with the finished pile of compost and some aged steer manure. This will be my first year using my own compost, so I'm excited! And soon it will be chicken fertilizer going into the fresh compost rather than buying steer manure.

I have to admit, I will be doing a little bit of planting today, just to scratch the itch a bit more. I bought some organic potting soil and few pretty little pots that fit perfectly in my kitchen window. I will be planting Basil, Thyme, and Rosemary. I'm a sucker, what can I say!

Pizza Time!!!

On the menu for dinner tonight... homemade pizza on from-scratch homemade sourdough pizza crust!! I have a sourdough starter in my refrigerator that I use and feed once a week, usually making bread or pancakes. Here's the pizza recipe!

1 cup sourdough starter (let me know if you need a recipe to make your own starter!)
1/2 tsp. salt
1 Tbsp olive oil
1 cup flour

Mix ingredients, working in the flour until soft dough forms.
Let dough rest for 15 minutes.
Roll out and place on oiled pizza pan (or use a cast iron skillet - preheated - like I do!)
Bake in 475F oven for 3-5 minutes, watching closely.
Remove from oven; add sauce and favorite toppings.
Bake for an additional 15 minutes.

Tonight my toppings are garlic butter sauce (melted butter mixed with chopped roasted garlic), marinated artichoke hearts, red bell pepper, sliced black olives, basil (fresh from the herb garden), and shredded cheese - whatever kind happens to be in my refrigerator.

YUMMY!!!

Popovers... and why I love having an herb garden!

To go with the spaghetti I am making for dinner tonight, I am making herbed popovers with fresh lemon basil from my herb garden. The lemon basil doesn't smell very strongly until you start to chop it, then, holy cow... this stuff is awesome! Here is the recipe I am using tonight...

Non-stick cooking spray
2 eggs, slightly beaten
1 cup milk
1 tbsp olive oil
1 cup all purpose flour
1/2 tsp salt
1 tbsp chopped fresh basil (or whatever your favorite herb may be)

Preheat oven to 400F

Spray 12 muffin cups with non-stick spray

In a medium bowl use a wire whisk to beat eggs, milk, and oil until combined

Add flour and salt, beat until smooth

Stir in herbs

Fill the prepared cups just under half way with batter

Bake about 35 minutes, or until firm

Immediately after removing from oven, prick each popover to let steam escape

Remove popovers from cups and serve immediately

This stuff is sooooo good, I could eat them every day!!