#bibb lettuce

[fieriframes]

[Take our bagel, buttered, griddled. Caper-chive cream cheese. Moves away, son. Some bibb lettuce, sliced tomato. Side of homies.]

[lixslife]

Growing more seedlings! My Peppers haven't sprouted but they normally have taken longer than my other plants.

[icleanedthisplate]

Seafood Lettuce Wraps. Landshark Bar & Grill. Branson, Missouri. 12.18.2023.

NOTE TO SELF: Would have been good with decent ingredients, but I am deep into mass production here.

Currently ranked 16th of 19 December meals.

[obsessivevoidkitten]

These are all the things I want to grow and have the seeds for this year, though some things are missing from this list. I still need more soil, most of the produce goes to the senior center so if anyone wants to throw me 3 dollars for a bag of dirt it goes to a good cause, I also save seeds and distribute them to neighbors and some of the people at the senior center. This blog is my only income source as I am an unpaid live-in aide for an elderly woman. No pressure though. Also if anyone just wants to put gardening discussions in my inbox I am totally up for that!

Supernova sunchokes

Red pontiac potatoes, kennebec potatoes, lehigh potatoes, purple viking potatoes, red norland potatoes, also sweet potatoes

Brown sugar tomatoes, amish paste tomatoes, orange hat tomatoes, yellow stuffer tomatoes, yellow pear tomatoes, bosque blue bumblebee tomatoes, bonny best tomatoes, orange icicle tomatoes, sart roloise tomatoes, sweetheart cherry tomatoes, honeycomb tomatoes, barry's crazy cherry tomatoes, kentucky beefsteak tomatoes, and of course PRAIRIE FIRE TOMATOES

Corbaci peppers, ajvarski peppers, sugar rush peach peppers, albino bullnose peppers, binquinho peppers, lemon spice jalapeno peppers

Armenian yard long cucumbers, sumter cucumbers, bushcrop cucumbers, spacemaster 80 cucumbers, green apple cucumbers, lemon cucumbers, dragon's egg cucumbers, poona kheera cucumbers, pick a bushel cucumbers

Rosita eggplants, listda de gandia eggplants, shikou eggplants, casper eggplants

White soul alpine strawberries, seascape strawberries

Strawberry spinach, malabar spinach, thousand head kale, scarlet kale, blooming kale, orach, slobolt lettuce, merlot lettuce, bronze lettuce, buttercrunch lettuce, bibb lettuce, aqua large leaf watercress, swiss chard five color silverbeet

Moonshine sweet corn, glass gem corn, fiesta corn, Incredible R/M sweet corn

Great northern beans, dwarf taylor horticulture beans, jade II beans

Red burgundy okra, jing orange okra

Autumn buckskin pumpkins, long island cheese pumpkins, flat white boer pumpkins, seminole pumpkins, rouge vif d' etampes pumpkins

Gumball mix radishes, china rose radishes, de 18 jours radishes, golden helios radishes, purple plum radishes, diana hybrid radishes, pink dawn radishes

Chocolate cherry sunflowers, autumn beauty sunflowers, evening sunflowers, russian mammoth sunflowers, florenza sunflowers, lemon queen sunflowers

Peach melba nasturtiums, whirlybird nasturtiums, orchid flame nasturtiums, tip top alaska salmon nasturtiums, tip top rose nasturtiums

Gill's golden pippin squash, honeynut squash, candy roaster squash, delicata squash, early prolific straightneck squash

Jolly jester marigolds, mexican mint marigolds, safari scarlet marigolds, orange flame marigolds, colossus bicolor red gold marigolds

Purple coneflowers, black eyed susans, moss roses, coleus pinto mix

Double tall mix strawflowers, copper red strawflowers, king size orange strawflowers

Pampas plume celosias, eternity mix celosias

Desert king watermelons, lemon drop watermelons, royal golden watermelons, tigger melons, kajari melons, golden crispy melons, golden jenny melons

Purple dragon carrots, melbec carrots, uzbek gold carrots, koral carrots

[shabbytigers]

a work-in-progress list of things that are insanely good in germany

(because, speaking as a twice over immigrant and repeated long distance mover, gentle bitching about the food in one’s new home is natural and not particularly inappropriate, but it can easily become a habitual tic and devolve into fretfulness)

pork. a gimme. i’ll just note my unending wonder that you can get a good pork steak here. steak!

eggs. insanely fresh, local organic free range etc more common than not, they don’t need refrigeration since they don’t go through a detrimental mandatory washing process like in the us, stunning deep orange yolks, handle like the platonic ideal of an egg

cucumbers. french cucumbers or similar are default, not the fat shiny dark ones, but they’re plenty juicy. also, they have so much flavor it’s ridiculous. i expect cucumbers to be mild to the point of subtlety and look to them mostly for freshness and moisture, but these guys are pulling their weight on flavor. they’re a tidge on the soft side for me, but i am an extreme cronch preferrer (soft flaccid fancy lettuces are abominable. give me bibb, romaine or redleaf) and i concede that they have a perfectly valid texture aesthetic. anyway, cucumbers here are absolutely substantively better than cucumbers in the us, and it’s not close

berries. raspberries and blackberries are nearly always delicious here. lotto in the eastern us, tasteless and sad enough of the time to form broadly pessimistic assumptions. blueberries have been great. strawberries dirt cheap in high season and most often delicious, though attractive but bitter or bleh ones are a thing here as elsewhere. other types of berry i’m not familiar with yet exist

waldmeister. entirely new flavor on me and real damn good. the ikea here was doing waldmeister jello cups for a while that were, no joke, a revelation. in the us, a bright-green-flavored sweet is either lime or “green apple” flavor (quotation marks indicate the attenuated Baudrillardian sense: shit has never met a real apple), and green apple isn’t bad. but this is better. it’s hard to convey the weird head-opening-up, horizon-expanding quality of the specific novelty experience here

[nbula-rising]

California BLTs TOTAL TIME: 45 MIN SERVINGS: 4

12 slices of bacon, halved crosswise 1/2 cup mayonnaise 1 tablespoon finely chopped tarragon 1 tablespoon fresh lemon juice Salt Pepper 8 slices multigrain sandwich bread, toasted 1 Hass avocado—peeled, pitted and sliced 2 Persian cucumbers, thinly sliced on the diagonal 1 medium tomato, thinly sliced 4 small Bibb lettuce leaves 1/2 cup mixed sprouts, such as radish, sunflower and alfalfa

Preheat the oven to 400°. Line a large rimmed baking sheet with parchment paper or foil. For each lattice, weave 6 strips of bacon, 3 in each direction, on the prepared baking sheet. Set an ovenproof rack upside down on the bacon to keep it flat. Bake for 15 to 20 minutes, until browned and crisp. Remove the rack, then transfer the bacon lattices to paper towels to drain. Meanwhile, in a small bowl, whisk the mayonnaise with the tarragon and lemon juice. Season with salt and pepper. Spread the tarragon mayonnaise on each slice of toast. Arrange the sliced avocado, cucumbers and tomato on 4 slices of the toast and sprinkle with salt and pepper. Top with the bacon lattices, Bibb leaves and sprouts. Close the sandwiches and serve.

[lievlin]

i have been absolutely fueling my body lately with strawberries and nectarines and oranges and tofu sauces and butter beans and locally baked seeded breads and coconut milk and chicken and bibb lettuce and kale and broccoli and summer is just generally so difficult for me as a northerner watching my corner of the world get hotter & where the summers of my childhood no longer exist but boy am i glad to be fed by the earth and the sunshine lately

[littlehouseontheaerie]

Yesterday I did a little extra care for me. Today, I'm going to do some care for the Aerie.

It was a more intense than expected week at work, and that reflected in the house and how much of an absolute disaster it is. Also, me and what an absolute disaster I feel. So now it's time to reset everything and probably run the dishwasher about fifteen times.

I'm a little cranky because the weather pulled a bait-and-switch. Last weekend it was foggy, rainy, and perfect fall; this weekend it's over 100F. I just want to plant my winter starts WITHOUT making them into crisps.

I'm going stagger-start some lettuce just to make myself feel better. The Kragner Bibb turned out so well this year but I planted twelve all at once and drowned in lettuce. This time I'm going to start like...two a week for a month so that they grow at different rates.

[makereadgrow]

The first round of seeds are started.

This round is a mix of things that take a long time to be ready and things that can go outside before frost free times.

I started two varieties of sweet peppers, celery, broccoli, leeks, pak choi, and tons of bibb lettuce. I also started coleus which is the only ornamental to start this early.

[dollsahoy]

I seem to be in A Very Bad Mood this morning (and, honestly, yesterday, too)

So I apologize for being snippy and annoying and I'm going to go try making bánh xèo now (a friend brought me some home grown bibb lettuce, purple basil, and parsley, so I can have some variety in my bánh xèo greens) and hope it turns out better than the quick silly little project I was working on that I didn't quite ruin, but I'd have to pretty much start over to salvage, and I dunno if it's worth it

then maybe I'll finally sew the really easy thing that's been pinned and ready to go for days

[chappythegardener]

How To Grow Organic Lettuce Hydroponically

Growing lettuce hydroponically is an excellent way to produce fresh and healthy greens year-round. Here's a step-by-step guide on how to grow lettuce hydroponically: Choose the Right Lettuce Variety: Select a lettuce variety suitable for hydroponic growing. Leafy and loose-leaf lettuces like Butterhead, Romaine, and Bibb are well-suited for this method. Set Up the Hydroponic System: Choose a hydroponic system that fits your space and needs. Common types include nutrient film technique (NFT), deep water culture (DWC), or a vertical tower system. Provide Proper Lighting: Ensure your lettuce plants receive adequate light. LED grow lights are ideal for hydroponic setups, providing the right spectrum and intensity for plant growth. Nutrient Solution: Mix a hydroponic nutrient solution according to the manufacturer's instructions. Lettuce requires a balanced mix of nutrients, including nitrogen, phosphorus, potassium, and trace elements. Planting: Start lettuce seeds in rockwool cubes or another hydroponic medium. Once seedlings have developed a few leaves, transfer them to the hydroponic system. Maintain Water Levels: Keep the water level in the hydroponic system consistent. Lettuce prefers a slightly moist environment, but avoid waterlogging the roots. pH Level: Regularly monitor and adjust the pH level of the nutrient solution. Lettuce thrives in a pH range between 5.8 and 6.5. Temperature: Maintain the ideal temperature for lettuce growth, which is around 60-70°F (15-21°C). Avoid extreme heat, as it can cause bolting and bitterness in the leaves. Air Circulation: Adequate air circulation is essential for healthy plant growth and to prevent mold or mildew issues. Harvesting: Lettuce can be harvested as soon as the leaves reach a desirable size, usually 4-6 weeks after planting. Use clean scissors or a sharp knife to cut the leaves just above the base of the plant. Succession Planting: To ensure a continuous supply of lettuce, practice succession planting by starting new seedlings every few weeks. Clean and Maintain: Regularly clean and disinfect the hydroponic system to prevent algae or bacterial growth. Proper maintenance will promote healthy lettuce growth. By following these tips and providing the right conditions, you can enjoy a steady supply of fresh and nutritious lettuce from your hydroponic garden. Happy hydroponic gardening! https://gardenguide4all.com/how-to-grow-organic-lettuce-hydroponically/ Read the full article

[winterrose527]

Wait, can I have advice? What is your advice for me?

hmmm advice I always give to myself & will give to you too (since I tend towards feeling a sense of renewal in late spring and late summer rather than the end of the year) is to make a real assessment of your operating vs actual budget. Use it as an opportunity to figure out where you are maybe hemorrhaging money you don't need to be, and places where you noticeably feel better when you allocate funds in that direction. I'm a huge advocate of seasonal finances, the things I know that I'm going to spend a lot of money on in the summer are not the same as the winter.

For instance, in the spring/summer my produce bill is through the roof, but it's because that is the time to eat all the expensive berries and peaches and plums and scallions and bouquets of Bibb lettuce, whereas towards the end of fall through the winter I actually save a tremendous amount because so much of the produce I'm eating is from frozen (this is also my plug to everyone to BUY FROZEN PRODUCE. It is so good for you, flash frozen at the height of nutrient richness and it is SO insanely cheap in comparison). In the summer it is worth it to me to buy the beautifully marbled cherry tomatoes from the farmer's market, which means I cut back in other areas.

Spring & Summer is also when I spend my most on travel, etc. which means I feel the need to cut back on funds I'd usually put towards socializing during the week. The great thing is though that this is the season for cheap activities, take a walk, go to the beach [if you live near one], make smoothies with all that wonderful produce rather than pay $12 for someone else to add lots of sugar to it.

It's super easy to feel financially out of control and I've found that this lends itself to feeling out of control in other areas [though I'm pretty sure that is because of my astrological chart], so it is one of my favorite things to take stock of when I need a reset button.

[zarohk]

Just ate out a girl named Corn. She beat me to the punch on a pun, “No wonder you’re so corny, you are what you eat!”

Also, my favorite salmon salad!

Grilled Salmon Salad with Lime, Chiles and Herbs

2 limes halved

juice of ½ lime

1 large jalapeño seeds removed

1 shallot (or 2 scallions), thinly sliced

1 tablespoon fish sauce

Pinch of granulated sugar

¼ cup extra-virgin olive oil or grapeseed oil, plus more for brushing

1 ¼ pounds salmon fillet, preferably 1 large center-cut piece

8 cups salad greens, (soft lettuces) such as Little Gem, bibb or Boston lettuce

1 cup mixed soft herbs (such as cilantro, mint and basil), leaves and tender stems

1 cup thinly sliced radishes, cucumbers or both (optional)

Clean and dry lettuce, cukes, radishes and herbs. Mix. Place in a large shallow bowl or on a platter

Light the grill for indirect heat, or heat the oven to 450 degrees.

As the grill or oven heat up, make the dressing: Halve 1 lime, and squeeze its juice into a small bowl. Add the chile slices, half of the sliced shallot (save the rest for serving), the fish sauce and a pinch of sugar. Let sit for 1 minute to dissolve the salt, then whisk in the olive oil. It won’t emulsify, so mix again before using.

Add remaining shallots, if any to salad.

Brush the salmon with oil. Cook on grill over medium heat until cooked but not burnt or browned (140 degrees), 4-5 minutes per side, depending on how hot the grill is and how thick the salmon is. Check the salmon often. (Alternatively, roast the salmon on a baking sheet in the oven, until just cooked to taste, 7 to 12 minutes, you don't have to flip it.)

As the salmon cooks, halve the other lime. Brush the cut sides with olive oil and grill, cut-side down, over direct heat until charred, about 1 minute. If using the oven, throw the halves, cut-side up, on the roasting pan with the salmon. They won’t char, but they will cook and mellow in flavor, which is the aim.

When the salmon is cooked, transfer it to a plate and spoon ¾ dressing over it and rest directly on salad. Let it cool slightly, while tossing salad, then break up the fish into large chunks.

Squeeze some of the juice from a charred lime half over it and drizzle with a little olive oil. Toss and taste, adding lime juice, olive oil or salt as needed.

Top salad with the salmon chunks and dressig. Serve with the remaining charred lime half on the side for squeezing.

Hello skinny tgirl. Lately you've been complaining that your tits aren't growing. In front of you is a plate of food.

[obsessivevoidkitten]

*cracks knuckles* I literally did crack my knuckles right before I started to type this. I can literally ramble about my garden and gardening in general, you have just opened up a giant post. The thing I am most excited about this year is strawberries, very excited they are a new addition this year and I pre-ordered some red and some white ones. They spread via runners so within a year or so I will have a nice huge patch of them. Strawberries are both the cheapest and easiest berry to grow, though not technically a berry. Another new addition is peanuts! I wanted something with a long storage capability as well as something high in protein, while also not being too difficult to grow, peanuts fit the bill. I am also going to try sweet potatoes in a larger quantity this year, last year I just had one to plant that had been donated by the food pantry and I just could not produce much with it and it was also crowded with normal potatoes. I am still growing potatoes this year, I saved some potatoes from my fall harvest and they are going to be good to plant towards the later half of March. I am excited to replant my purple viking variety but I also got my hands on the all mighty kennebec. Perfect ratio of starch to make a good soup potato or a good fryer, also high yields!! I also plant to grow carrots, cosmic purple and lunar white. Radishes are going to make a return but I am adding a yellow variety instead of just de 18 jours radish. Everyone who knows me knows I will be attempting corn again, we had such a good result last year and it gave us a lot of food, I would like to triple production to donate excess to the senior center. I am growing moonshine, glass gem, and of course the ever amazing and personally endorsed damaun ks super sweet corn. I had so much success with tomatoes that I am branching into new varieties. Yellow, purple, orange, everything but red really. Going to go with some micro dwarf varieties like orange hat and patio choice yellow, the regular sized plant cherries I will be growing include yellow pear and bosque blue bumblebee, regular size slicers will be sart roloise, and kentucky beefsteak. Last year I grew many many many extra tomatoes and donated them by the bucketful to the senior center, family, and neighbors. And I was only growing a couple varieties last year. Pumpkins will be planted again, moranga, Rouge Vif D' Etampes, and of course the flat white boer pumpkin. I grew a crap ton of the white boers last year and they were a wonderful food source and the extras I gifted to people for decorations. I would like to try burdock root if possible. I have plans to grow a bibb lettuce mix, little gem lettuce, and merlot. For cabbage I am just trying one variety, a faster growing one good for early in the year so I can start gardening sooner, red acre cabbage. I failed with beets last year but now armed with more experience I hope to tackle the mammoth red mangel beet, it can literally grow to sizes larger than a toddler. If I can grow these I will be able to feed many many people beyond just me and the elderly lady I care for. Seriously though, google them, they are H U G E. I also want to grow some much smaller albino beets. For squash, other than pumpkins, I am growing yellow crookneck, candy roaster, honeynut, lemon squash, and golden zucchini. Hopefully I can fend off SQUASH VINE BORER. I would have had a lot more success with squash last year had it not been for SQUASH VINE BORER. In my gardening, I have many powerful enemies. The squash bugs that resemble stink bugs, and have the same stink power, the swarming Japanese Beetle, cucumber beetles, tomato.... horn... worms... the ceaseless devourer, but only one is my arch-nemesis and that one is SQUASH. VINE. BORER. And, my absolute favorite veggie, the sturdy and vigorous veggie that never lets me down, the cucumber. Varieties this year include poona kheera, dragon's egg, and pick-a-bushel. With this wonderful variety I shall grow many pounds of cucumbers, especially the high yielding pick-a-bushel. I hope to donate many of these. Now, for flowers, we don't have too many, but we do have a few. They are essential in attracting and supporting local pollinator populations but also in feeding birds. I am growing a few different types of sunflowers, the birds and pollinators go nuts for them. Chocolate cherry, russian mammoth, short stuff, and double sunking. If you are a novice gardener I cannot recommend sunflowers enough they can take some serious neglect and bad weather, droughts, storms, heat. They are so great, the senior center took some cut blooms for decoration and I still had enough for the birds and enough to save many seeds. I am also growing marigolds again and nasturtiums, which are also edible. I also was gifted some celosia seeds to try. For green beans I am growing two bush varieties, cantare and jade II green beans, they have excellent rust resistance which was a big issue for me last year. For onions I am only really going to try one variety and that is borettana, it grows fast and somewhat small, good for a beginner. Sadly I cannot actually grow any root vegetables in my clay soil, so all the potatoes/tubers/peanuts/carrots/radishes/beets cannot actually be cultivated here. The clay soil is hard and compacted and I dont have compost and soil to soften it up. I wanted to grow them in tubs, and I have a friend helping me get some to grow in, but I still have to raise over 100 dollars to get enough soil and mulch to fill them all. I also still have to get the cabbage, onion, some of the corn, some of the sunflower, and some of the tomato seeds. I do have two tubs filled so I can at least plant several potatoes. I am going to grow as much as possible and exhaust myself in the garden because I have a lot of people that get food from me and I cannot let them down. Anyway I hope that answers your question, may have over answered, lol. I hope you have a nice day too.

[psyspeaks07]

Butter Lettuce Seeds: Everything You Need to Know to Grow Your Own

Introduction

Butter lettuce is a popular type of leafy green lettuce that is known for its soft, buttery texture and mild flavor. It is a good source of vitamins A, C, and K, as well as fiber and antioxidants. Butter lettuce can be eaten fresh in salads, wraps, and sandwiches, or it can be cooked in soups and stews.

Growing your own butter lettuce from seed is a great way to ensure that you have a fresh supply of this delicious and nutritious vegetable on hand throughout the growing season. Butter lettuce is relatively easy to grow and can be grown in both containers and gardens.

Choosing the Right Butter Lettuce Seeds

When choosing butter lettuce seeds, it is important to select a variety that is well-suited to your climate. Butter lettuce is a cool-season crop, so it is best to plant it in the spring or fall. If you live in a warm climate, you may be able to plant butter lettuce in the winter as well.

There are many different varieties of butter lettuce seeds available, so you can choose one that suits your taste and preferences. Some popular varieties include:

Boston lettuce: Boston lettuce is a classic butterhead lettuce variety with a soft, buttery texture and mild flavor.

Bibb lettuce: Bibb lettuce is another popular butterhead lettuce variety with a slightly sweeter flavor than Boston lettuce.

Buttercrunch lettuce: Buttercrunch lettuce is a hybrid butterhead lettuce variety that is known for its crisp texture and mild flavor.

Simpson lettuce: Simpson lettuce is a type of romaine lettuce that is known for its soft, buttery texture and mild flavor.

Planting Butter Lettuce Seeds

Butter lettuce seeds can be planted directly in the garden or started indoors and transplanted later. To plant butter lettuce seeds directly in the garden, wait until the soil temperature has reached at least 50 degrees Fahrenheit. Sow the seeds 1/4 inch deep and 12 inches apart.

To start butter lettuce seeds indoors, sow the seeds in a seed tray filled with seed starting mix. Place the seed tray in a warm, sunny location and water regularly. When the seedlings are 2-3 inches tall, transplant them into the garden.

Caring for Butter Lettuce Plants

Butter lettuce plants need full sun or partial shade and well-drained soil. Water the plants regularly, especially during hot weather. Fertilize the plants every few weeks with a balanced fertilizer.

Butter lettuce plants are susceptible to a number of pests and diseases, including aphids, snails, and slugs. Be sure to inspect the plants regularly for signs of pests and diseases and treat them promptly if necessary.

Harvesting Butter Lettuce

Butter lettuce can be harvested when the heads are 6-8 inches in diameter. To harvest butter lettuce, simply cut the head off at the base of the plant.

Butter lettuce will last for up to 3 days in the refrigerator. To store butter lettuce, wrap it in a damp paper towel and place it in a plastic bag.

Conclusion

Growing your own butter lettuce from seed is a great way to ensure that you have a fresh supply of this delicious and nutritious vegetable on hand throughout the growing season. Butter lettuce is relatively easy to grow and can be grown in both containers and gardens.