#will grow! but we sprinkle the seeds all over the side garden and by late summer they all bloom and i LOVE it 🥰🥰🥰

[bunnyb34r]

I'm gonna be so mad if something eats the fucking strawberry I'm waiting to ripen before I can get to it. They got the last one and it wasnt even fully ripe! You little fucker!! Theres a few flowers still blooming due to the hot weather continuing (god help us) which is funny and I do enjoy watching the strawberries grow from flower to berry but... I'd like the animals to stop eating them first :(

[y0itsbri]

it's pizza night at the gallagher-milkovich household!

word count: 2k

usually they order a couple pizzas from some local joint: thin crust chicago supreme for ian and deep dish meat lovers for mickey, though they steal pieces of each others' all the time (even if mickey has to pick off all the onions from ian's chicago supreme.)

but tonight ian wanted to do something different. the tomatoes and bell peppers from the garden were finally looking ripe. ian, with his green thumb, had spent most of spring and summer nurturing a row of plants in the community garden of their apartment complex. mickey had thought it was boring as fuck at first when nothing seemed to be changing, but eventually seeing the plants shoot up and seeing ian excited about all the new growth gave him a paternal kick somewhere from deep inside him. he even found himself wondering how the plants were holding up after a particularly bad thunderstorm one night. for fuck's sake -- was he a plant dad now? when the fuck did this happen?

and if they were going to make their own pizzas with ian's fresh vegetables, they sure as hell weren't going to cut any corners with the store-bought dough. though mickey would never admit it, he was getting pretty good at baking, which was something ian was both a little jealous and very proud of. at this point, mickey was basically a pro specifically at making orange cranberry bread (which ian had become immediately hooked on for a few weeks after jill brought over a loaf as a 'sorry-my-boyfriend-pissed-off-mickey' gift) and also at his favorite peanut butter chocolate chip cookies (mickey has such a sweet tooth, and ian has no idea how he hasn't had more cavities.) surely pizza dough couldn't be too much different than the rest of mickey's pretty impressive baking skills.

after work wednesday evening, mickey emerged from the shower with just a towel wrapped around his waist. he peeked out into the living room expecting to see ian zombified on the couch with the usual two boxes of pizza balanced across his legs. however, mickey was thrown off a bit as he spotted ian behind the kitchen counter rummaging through cabinets, occasionally opening the fridge, and proudly wearing his "i like to get high (quality ingredients)" apron, which had been a very appropriate birthday gift from lip.

"what's with all the ruckus in here, big bang," mickey teased. ian's wild eyes calmed a beat after they had finally noticed mickey standing in the doorframe. he checked out his husband up and down once over as a mischievous smile blossomed on his face.

"it's a surprise, but i'm gonna need you to put some clothes on," ian announced, even though his darkening eyes were saying quite the opposite.

mickey was rather hungry and curious about the shitstorm of a mess in the kitchen, so he decided not to push his luck with ian's lustful gaze and instead obediently turned around to pull on some sweatpants while mumbling something about "can't be too good of a surprise if i have to put on clothes." ian smirked from behind him.

mickey swaggered back to the kitchen wearing one of ian's old rotc t-shirts, hoping it would get enough of a rise out of ian for him to enthusiastically take it off late in the night. as if ian needed a reason.

"alright, alright, tough guy. what's the big surprise?"

ian slid his arm around mickey's waist and pulled them flush together as they stared at the array of ingredients sprawled out.

"Pizza," he stated as if it were a simple fact.

mickey's brow furrowed. there clearly wasn't any pizza on the counter. "where's the fuckin' pizza? or did you get too high," he teased, poking at ian's apron.

"ha. ha. very funny, babe. just high quality ingredients, remember?" ian winked and mickey smirked, musing at his dork. when mickey didn't counter him again ian cleared his throat and continued, "no, but for real. ya know how i've been growing vegetables in the garden here?"

mickey nodded. as if he could forget.

"well, for pizza night i was thinking that we could make our own with some of the vegetables and i was hoping," he dragged out the word and squeezed mickey's waist, "that you would make the dough, seeing that you're the star baker of the house."

mickey rolled his eyes. he didn't know where ian got the impression that he was the next best thing to a professional baker when he would usually just take the easy way out. especially when he was hungry and it came to pizza night. but he was secretly very excited to try the food that ian had spent so much time cultivating.

"yeah, man, let's get it." mickey leaned over the counter to turn the bluetooth speaker on and connect his phone, 'wait by the river' by lord huron playing. he grinned as he allowed ian to slide his hand down his arm and lace their fingers as they swayed together for a moment before pulling away and promptly getting to work on food prep.

ian hummed while he washed and chopped the vegetables, occasionally making comments about how he can't believe how colorful they are or how they had grown from nothing. mickey entertained his comments while he made the dough, "well not quite nothing. there was the seed and the sunlight and the shitty ass soil and you watered it a bunch and stuff. all that love ain't nothing." ian warmly smiled at how casually his husband talked about all forms of love now.

once everything was cleaned and diced and the dough was divided into two equal slabs, they got to shaping their crusts. mickey, being the little shit that he is, had extra flour on his hands and wiped some across ian's cheek. he took off behind the counter and into the living room before ian was able to even get out an agitated "what the fuck, mick!" ian was soon on his heels though and tackled him into the couch, wrestling and straddling him and pinning mickey's arms above his head with one hand and smearing flour from his own hand across mickey's cheek as he struggled.

"payback's a bitch," ian teased through his fits of laughter as mickey's face was twisted up in utter disgust, "oh c'mon, mick, can't take it?"

"you know exactly what i can take, asshole," mickey wiggled his eyebrow as he grumbled lowly. ian's face dropped in complete shock as he was taken off guard, and his grip loosened. mickey used that moment of weakness to flip ian off of him and straighten up his shirt as he stood, no mind to the floured handprints placed haphazardly all over himself, and definitely not entirely from his own hands.

"great, so pizza, then?" he smiled over his shoulder at a disheveled ian as he went to go shape the dough, innovatively using a can of beans as a rolling pin.

ian joined him behind the counter and smacked his ball of dough. "hmm"ed and paused. mickey turned to investigate the curious glint in ian's eye when he heard and felt a similar smack on his own ass.

"oh my fucking god, ian. we're never going to get anything done. i'm fucking starving," he groaned.

"as if you didn't start it!"

mickey paused for a moment. sure, fine, yeah. ian had a point with this one, "whatever." he poked ian in the side and then turned back to his pizza. after they were rolled out enough, ian picked up the spoon to put sauce on.

"nah, man! what the fuck are you doing?" mickey snapped, more with urgency than actual agitation, "we gotta cook them for a little bit first before putting all the shit on there, ya know?"

ian put his hands up in innocence and slowly backed away from both the pizzas and the oven, "my bad, chef, carry on."

mickey flipped him off before slipping the two crusts into the oven for a couple minutes. while they waited, ian picked up mickey's phone and pulled up a youtube compilation video of gordon ramsay 'critiquing' his chefs.

"hey mick, this is you in the kitchen."

they watched for a couple minutes as ian laughed his ass off.

"oh fuck off, you'd burn the place down without me," mickey retorted, carefully pulling the crusts out of the oven. ian just rolled his eyes and resumed playing the music from a spotify playlist that mickey totally did not have named 'date night🥀.'

they took turns spooning sauce with chunks of fresh tomato onto their half baked crusts and then sprinkled on some grated cheese and pepperoni, which they had picked up at the farmer's market on their last trip with a couple of the women in their complex they had accidentally befriended.

as much as mickey ate like a broke college kid when he was left to fend for himself most days, he really didn't mind vegetables (except for fucking onions -- those could rot in hell.) despite this, ian still looked on astonished as mickey piled on the veggies just as much as his pepperoni. that was really saying something.

mickey glanced up, "what, popeye? like you're the only one that gets to enjoy the shit from the garden? i gotta taste for myself all the hype that went into this!"

a look of pure adoration flashed across ian's face as he laid a smooch on mickey's forehead. mickey's felt fucking butterflies in his stomach. he thought that being married to the guy would make those feelings simmer down, but as if it was even possible, the flames burned even stronger.

as they waited for their pizzas to cook in the oven for the final time, they giggled like lovestruck teenagers as they wiped the flour off of each others' faces, making an even bigger mess than they started with, as mickey's hair was now dripping wet. they then cleaned off the countertops and packed the extra ingredients in some blue-lidded tupperware set that debbie had recommended.

ian got two beers out of the fridge, "special occasion," he reasoned. mickey scoffed. as if they needed a reason to get fucking smashed.

soon the pizzas were done, and only slightly burnt at the edges, "adds flavor," mickey reasoned. as if anything mickey actually put effort into cooking would be less than perfect.

ian sliced the warm pizzas as mickey grabbed a couple plates, pausing in his steps to not-so-subtly stare at his husband's biceps flex with the force of the pizza slicer.

they didn't even bother to put on a tv show in the background as they ate. mickey's phone was still playing some chill, lowkey romantic music, and they were just excited to dig in. at this point mickey was fucking starving. mickey quite literally moaned as he took his first bite. ian snapped his head to stare daggers at mickey, watching his throat intently.

"shiiiit. that good, huh?" ian murmured.

all mickey could manage to do was nod as he swallowed.

"might have to do this more often," ian suggested as he took a bite of his own slice. shit. this was good.

"good job growing this shit, man," mickey praised through a mouthful. he swallowed, then added on teasingly, but actually oh-so-serious, "might wanna try growing some mary jane next year if you keep it up with your green ass thumb."

"sure, mick." ian took a sip of his beer. ian would agree to anything mickey would ask of him right now, tipsy on both his beer and his fondness of his husband. as if he could read his mind, mickey reached his hand out to rest on ian's thigh, squeezing once before resting it there for the remainder of dinner.

they finished off the beers and pizzas in bliss, leaving the dishes near the sink to be tomorrow's problem. they didn't even make it out of the kitchen before ian started to tug on the hems of mickey's shirt.

[keelywolfe]

FIC: The Rose and the Thorn: Chapter 9 (Mafia AU)

Summary: While Rus is off meeting the other employees of Edge's business, Blue has his own business to attend to.

Notes: Oh, how to warn for this. Red is Not a Nice Man, no, and Blue is in way over his pretty little head. Hints of coercive sex? Nothing Mature-rated in this chapter, though.

Tags: Spicyhoney, Cherryberry, Mafia AU, Flower Shop AU, Violence, First Meetings

Chapter 1 | Chapter 2 | Chapter 3 | Chapter 4 | Chapter 5 | Chapter 6 | Chapter 7 | Chapter 8

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Read it here!

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As much as it pained him to watch his brother go, when Papy turned around to look at him Blue waved him impatiently on, painfully ignoring how much that strangely vulnerable glance reminded him of the long-ago first day he’d shooed his little brother into the small schoolhouse back in Snowdin.

What he really wanted was to scoop Papy up like he was still that small child and run, to carry him away from all this. Whatever that chat last night with the younger Fell was about, it confirmed his suspicions that his little brother was in far deeper than he’d hoped, and for the moment, all Blue could do was hope Papy was treading water.

Across the table, Red was watching him and despite that ever-present grin, his expression was unreadable as a blank page. Blue made a show of wiping his face with his napkin and pushing his plate aside. What little he’d eaten was churning uneasily as it incorporated with his magic until nausea threatened. Resolutely, Blue swallowed it down. He’d agreed to this, now he needed to see it through to the end.

“you done?” Red asked with mocking solicitousness.

“Yes,” Blue said. He let his starry eye lights glimmer, his own mocking buried beneath honeyed sweetness as he said, “Thank you so much for the breakfast. It was certainly—” He paused only briefly, then added, “generous of you.”

That razor grin widened, sharp enough to cut through bone, and Blue suspected his true emotions weren’t as buried as he’d hope. “oh, honey,” Red chuckled, “we ain’t even got to generous yet.” He stood up, groaning through a joint-cracking stretch and scratched lewdly at the back of his pelvis. “okay, baby blue, let’s go.”

Red led the way to the door and held it open, bowing exaggeratedly, “after you.”

“I don’t know where we’re going,” Blue protested, hanging back.

Another sharp grin, but the humor crumbled around it, those marrow-red eye lights going hard, “uh huh. go through the fucking door.”

Blue dropped his gaze and went. One of the Dogs who seemed to proliferate this place was waiting and he led the way, Blue nearly trotting along behind him to keep up with Red sauntering along behind him, his bulk filling in any space to retreat. Blue was well accustomed to being the shortest adult person in a room, but never had he felt so small, surrounded by all these Dogs and the sheer presence of Red, of these endless hallways closing in claustrophobically around him. He kept his gaze towards the floor, following the Dog’s flowing tail more than his stride.

The room he was led to was lit with hanging purple lights and filled with short tables topped with shallow plant trays. The rich smell of soil was familiar and for the first time in some while it did nothing to settle Blue’s anxiety, actually increased it. He shivered, feeling sweat breaking out beneath his unwanted new shirt as he covered his mouth briefly with his hand as nausea threatened again.

Red didn’t seem to notice his reluctance. He looked at the room with satisfaction, taking a puff off his smoldering cigar as he said, “not bad for a starter set. got everything you asked for.” He slanted a narrow look at Blue and it was far more appraising than it had been of the planting tables. “now. show me what you got.”

“You shouldn’t smoke in here,” Blue said thinly. “It’s bad for the plants.”

“always something with you, isn’t it, honey,” Red drawled. But he exaggeratedly tamped out his cigar on the bottom of his shoe and tucked it into his jacket pocket.

Blue didn’t dare look at him again, afraid it might come off as gloating. Instead, he stepped further inside, rolling up his sleeves as he inspected the offerings. The tools were all new, stainless steel reflecting violet light, and there was a pair of flower-patterned gloves along with them. Blue slipped them on, wondering sourly if there was a joke in that choice or if it was simply the first gloves whoever purchased all this found.

Squeezing a handful of soil into a moist ball confirmed it was the correct ratio of sand, silt, and clay, with a healthy dollop of manure that he could smell. Exactly what he needed; he could urge the plants to grow but that growth still needed nutrients and sunshine, or in this case grow lights. Blue took a moment to dig an even trench from one end of the tray to the other. Then he took a shaky breath as he chose the last needed element.

The seeds were his own, retrieved from the fire safe secreted away in his room. Not that he expected anyone to break into their home in search of them, but they were invaluable, irreplaceable. He couldn’t chance them being lost.

He poured out a small handful of precious seeds and sprinkled them into the rich soil, carefully covering them.

There was only one step left. Blue held a hand over the soil and closed his eyes, calling up his magic. Urging plants to grow was like a dance and Blue was leading, pulling that growth gently in the direction it needed to go, urging and coaxing those curling green buds through the soil, guiding as they greedily sought out the light above them even as their roots soaked up the delicious nutrients beneath. All down the row the narrow green stems broadened, forking into leaves as the bud formed and swelled, that glimmer of gold bursting out into the familiar pattern of five silky petals.

Blue closed his fist and broke the connection before he pushed them too far into withering, stepping back and panting out, “There.”

The entire tray was filled to overflowing with golden flowers, the color muted beneath the grow lights. It hardly mattered, it wasn’t for their appearance that Blue grew them and as Red stepped forward to poke at one with a broad, cracked finger, his eye lights gleamed greedily.

“not bad, baby blue,” he breathed out, “you got some real talent, dontcha.”

“So I’ve been told,” Blue muttered. He stripped off the gloves and pulled out his handkerchief, dabbing away the sweat dotting his forehead. “What are you planning on doing with them?”

“am i lettin’ you in on all my secrets now, honey,” Red asked, amused. He brushed a hand over the flower heads, sending them bobbling. “can’t imagine why you haven’t been growin’ ‘em all along. hell, even a little weed woulda gotten ya more capital than your pretty posies.”

“Whether or not I wanted to, I couldn’t,” Blue said shortly. “Cannabis isn’t legal for Monsters to grow.” Not that he suspected that would even slow someone like the Fell brothers down, but Blue had his own standards of business, ones that he was currently watching burn away with depressing haste. “Besides, these aren’t a drug, the euphoria is very temporary.”

Red snorted loudly. “all euphoria’s temporary, ’s the best thing about it. see, humies got this thing ‘bout not trusting drugs. but somethin’ homegrown like this? they’ll be all over it, honey, and they’ll bring the bills to pay for it, too, you watch.”

“You really think Humans will like tea better than the flowers?” Blue said doubtfully. Even for most Monsters, Golden Flower tea was something of an acquired taste. Certainly it brought on a sort of blissful relaxation, made all the more potent by Blue’s growing technique, but it was very limited. Even at the finest quality, the faint rush hardly lasted an hour.

“i know so.” Red reached out and tapped Blue’s nasal ridge with one finger, the sharpened tip prickling faintly against the bone. “all it needs ’s a market and that’s my job, honey. all you gotta to do is grow it.”

As if it was that simple. “If I spend all my time growing golden flowers, I won’t have time for my garden.”

“don’t you go worrying about that,” Red said dismissively. He started to walk away, out of the room, as if all this were signed and settled, leaving Blue behind, to what, fill each of these trays and trust it would all work out? Not likely.

“Our deal was you help me keep my shop,” Blue raised his voice, let it echo through the room, “You promised!”

Red stopped, slowly turning back to face him and suddenly Blue wasn’t sure that was what he actually wanted. He strode back and he wasn’t that much taller than Blue, but so much broader, looming over him with invisible height as he said, evenly, “so i did.” There was a folding chair by the table and as Red sat, Blue could only blink at the abrupt reversal in size. “you think i ain’t keeping my side of the bargain, honey? wanna file a complaint?”

“No,” Blue said bluntly, ignoring the desperate flutter of his soul, “what I think is we need to renegotiate terms.”

Red looked at him with hooded sockets. “do ya now.”

“I do.” Blue folded his arms over his chest, the bright material of his shirt muted in the artificial light, shifting it to flowers of a different color. “Things seem to have changed since our first discussion. For example, what is your brother doing to mine?”

The question bothered him, Blue could see it, a banked flicker of heat in those burning eye lights. That sign was the only one, none of his irritation showed in the way he sank down in the chair, spreading his broad legs wide.

“tell ya what, baby blue. you come over here and blow me,” Red cupped a rough hand at the slight bulge of his crotch and squeezed. “and i’ll find out.”

Oh. Blue jerked his gaze away a little too late, his breath coming in panicked little blurts even as his eye lights slid betrayingly back. Not that he would even consider doing such a thing, he would never—but he hadn’t forgotten the brief satisfaction of wiping away that smirk back at the shop.

Did Red actually want…?

There was a faint gleam of sweat on the cracked dome of Red’s skull, the room was warm from the lights, true, but that didn’t explain the slight flush on his cheekbones, the rising glow coming from beneath the crude grip of his hand and those eye lights were so greedily eager, so…so…

Blue lifted his chin and said coolly, “I don’t barter with my body. If you want oral sex from me, you'll need to get it the old-fashioned way.”

There was a mere taste of gratification from the way Red blinked, startled. “how’s that?” Red asked. He sounded reluctantly intrigued.

“By going first.”

As he watched, that smirk shifted into a true grin, savagely amused. Red pounded a fist on the table and laughed. “honey, you are something.” Then he ran his tongue over his teeth, leaving them shining and wet as they tip dipped in between the jagged edges. “all right. come over and spread ‘em, and i’ll show ya what i got.”

For one moment of pure insanity, Blue was honestly tempted; it already felt like he was caught in the swirling vortex of a drain and it would be so, so much easier to simply dive it and give over to the pull. It was the memory of his brother’s face, his uncertain fear this morning that held him back and Blue clung to it, his last bastion of morality as he said, evenly, “No, I don’t think so.”

That smile fell away. “no?”

“You told me yourself you don’t like to mix business and pleasure,” Blue reminded him. “and our business isn’t yet concluded.”

“no, it ain’t, heh.” Red shook his head and stood. “get to work, i’ll stop back later, see how you’re doing. mebbe we’ll chat more about your deal, then.” Before Blue could move, his chin was pinched gently between two sharpened fingers, his face tilted up and Red’s eye lights roved over his face, studying him. It did not escape his notice that gaze lingered over his mouth. The smell of tobacco on Red’s breath was sharp, bitter as he murmured, “i’m gonna look forward to wreckin’ you, baby blue.”

Then he let go and turned away, his boots heavy on the floor as he headed towards the door. Blue waited until Red was nearly to it before he called, “We’ll have to see about that, won’t we.”

Blue only wished he were anywhere near as confident as he sounded.

His own raucous laughter followed Red out the door and when it closed, Blue sank to the floor, covering his face with his hands and wished again that he could simply grab his brother and run, get them both as far away from this place as possible.

Then he wiped his eyes impatiently and stood, reaching again for the gardening gloves. The simple option was no longer available. All he could do now was try to keep up and hope that he could get his brother out mostly unscathed.

If only he knew how scathed Papy already was. That was a question for tonight. For now, Blue had work to do and he started sowing seeds even as he struggled to ignore a different sort of growth, the aching worry take root in his very soul.

tbc

[trilliansthoughts]

Running to Stand Still

My first cousin, Margaret, died unexpectedly yesterday from post-surgical complications, unrelated to Covid. I still haven’t fully processed this but, if you’ll pardon the indulgence, I needed to share some thoughts to help me through it. Growing up, Margaret was the closest person that I had to a sister as we both constantly grumbled about the five brothers that we had between us. We were thick as thieves and I spent almost as much time on her family farm as I did in my own home.

I remember us gathering the eggs every morning, rousting the roosting chickens, and chuckling at their soft clucks of protest.

I remember us scooping up a pullet chicken or a bantam hen, carrying them around all day under our jumpers, feeding them grain and stroking their feathered heads.

I remember us raiding the vegetable garden for pea pods, savouring the sweet, tender contents and hiding the discarded pods so my aunt wouldn’t scold us.

I remember when your mother wouldn't let you cut your hair so you defiantly cut off both of your long ponytails so she had to take you to the hairdresser to salvage some semblance of style. You never grew your hair long again.

I remember us riding ponies bareback along the wild country roads, hedges bursting with fuchsia flowers, whooping with delight at the wind in our faces.

I remember us riding those same tackled ponies, galloping across fields, fording ditches and streams and Margaret bursting with laugher after I fell off into one such stream.

I remember us herding the cows along the quiet country lanes at twilight, bringing them back to the farm for milking, their lowing the only sound in the still evening silence.

I remember us feeding the newborn calves from buckets filled with milk from their mothers, me marvelling at how strong their eager heads were.

I remember you teaching me how to milk a goat, who promptly kicked me every time I tried. “You’ll never be a natural farmer,” you teased me. You were right.

I remember us picking blackberries, returning with filled buckets, our mouths and hands purple from the sweet berry juice, lathering the finished jam on freshly baked soda bread.

I remember us exploring the fairy forts on the farmland, leaving gifts of daisy chains and berries, firmly believing the many tales of the "faerie folk" that our fathers' had told us.

I remember us gathering the seeds from lupin flowers, travelling around to the neighbour farms, to sell the seeds for 10p a packet, delighted with our entrepreneurial spirit. Until your mom discovered our ‘business’ and made us return all the money.

I remember us whispering and giggling late into the night, trying to think of other schemes to surplus our meagre pocket money. None were as lucrative as those flower seeds.

I remember us lying on our backs in the grass on dark nights, trying to count the stars sprinkled like diamond dust across the black velvet sky, tracing an invisible line from the Big Dipper to the North Star with our fingers.

I remember us learning to bake in a mess of flour and laughter, delighted with the results, our faces covered with chocolate as our half-collapsed cakes were proudly presented.

I remember when you became a vegetarian and I followed you down that same path. For me, it lasted a decade until my first pregnancy; for you, even longer.

As we grew up, we spent less and less time together as our teenage years moved on apace. Haircut 100 was your favourite band, and I remember teasing you about Nick Heyward’s Aran jumpers.

I remember you moving onto a new obsession with U2. The only time I saw you speechless was when I presented you with tickets for our first concert – U2 in Pairc Uí Chaoimh, Cork. I still have the concert mementos we cherished from that day.

I remember the first time that I visited California, I made a pilgrimage to the desert to photograph myself with a Joshua tree. You were thrilled to receive it with my letter.

And then suddenly, we were adults. I had emigrated but returned to Ireland after my mother passed, and we picked up a conversation that had never really ended.

I remember when you bought your first house in Prosperous, Co. Kildare. The name of the town seemed fitting as you were thriving by then, in your accountancy career.

I remember that no one in Ireland had even heard of IKEA yet you hired a van and drove yourself across the UK to one of their continental locations, filling the van with flat-packed furniture that you assembled yourself over the next several months.

I remember when you sold that house and returned to West Cork to renovate your mother’s family home in Meenies, Drimoleague. A labour of love that took many years.

I remember when you returned from a holiday in Cuba, enthusing about a man that you’d met there. You had no Spanish, he had no English but when he smiled at you, you felt a connection across the cultural divide.

I remember the multiple back-and-forth trips you made to Cuba, bribing customs and government officials until you were able to secure an exit visa for your future husband.

I remember first meeting him and knowing that this shy, beautiful man was your soulmate. He soon adapted to becoming a West Cork farmer and remains one to this day.

I remember the many phone conversations we had in recent years as you commuted from your city job back to West Cork, saying that the chat shortened the road.

I remember the last time we met at your dad’s funeral 18 months ago. You were the glue that held your family together that day, a stalwart support for your grieving mother.

I remember the last time we spoke as you excitedly told me about the broodmare that you were planning to breed. You described the stud catalogue as ‘Playboy for mares’ and planned to spare no expense in securing the services of a worthy stallion.

I remember telling you that, once all this lockdown madness was over, I would be down for another visit to see the results of that pairing that will never happen now.

Most of all, I remember your strong, fiercely independent spirit that I have been in awe of all my life. I’m sorry that you won’t get the send-off you deserve due to the current restrictions but I will be there, standing by the side of the road, as your hearse passes by – the last time I will be in your presence – to pay my final respects.

The people that we love are only gone when we stop carrying them with us, and I will carry you forever in my heart. Goodbye, my dear Margaret. I will miss you and love you forever.

[grumpygreenwitch]

Summer Gardening.

So it’s been a while, and for that I apologize to the... 200+ people who follow me. I’m sure y’all are here for the cat pics and the nekked men, but TOO BAD. Today you get to suffer through pics of my green children. Also, I do share seed. My seed list link will be up later in the year. To begin with, the summer flowers are out en force:

Echinacea Purpurea, the original echinacea. I do save yearly seed from these guys, although it’s an incredibly pointy, stabby and bleed-y job. 

Mountain Phlox. Unfortunately, all of it around the house is afflicted with powdery mildew, so I will not share seed. But it’s still pretty to look at, and the clearwings (hummingbird moths) love it. Not pictured is the white variant, who grows on the other side of the house. Look, it was hot and I was already melting.

Peppermint Balsam. This thing is basically indestructible, for an annual. It will reseed freely (to truly Lovecraftian levels) and blooms continuously from late spring until mid-fall, when the seed-pods set. There is a dormant genetic in it for double flowers, but when it pops up it’s always been sterile. It just pops up occasionally from the peppermint seed.

I may give the roommate hell over the hostas (I hate them. They’re so useful to protect toads and control weeds, but I hate them), but they do put out pretty flowers. There are several variants around the house - white-edged, blue and green, but hostas in general are very, very hard to start from seed. I will save it on request, only. We were also incredibly lucky to have a Moth Mullein sprout in our porch bed, along with some Variegated Solomon’s Seal.The SS doesn’t put out seeds, and I don’t have enough to share bulbs (yet), but the mullein has been exceptionally generous with seed pods, and it repels bugs. It repels ROACHES. It’s going everywhere. And I may be convinced to part with some seed.

Onward!

A view from a hill. Can you see the garden? That’s OK, I can’t either. Those are peach trees, on the side of the orchard closest to the house. Unfortunately a freak storm during early spring killed all the blossoms. Also, don’t mistake ‘orchard’ for ‘organized’. There’s a pear, some apples, a plum, some nectarines? And front and center are two walnuts. I’ll probably be plunking my laurel there to see if it survives winter. And someday when I have a job and money again, I would like to drop a few Chicago Hardy figs, and maybe a kiwi trellis.

This is the big garden (and fortunately not my responsibility, or I would cry). The guys are ‘handling’ it. The weeds say otherwise.

The jasmine tree and the roommate’s garden. Because of a bad back injury that refuses to heal, I’ve been helping them on and off with it. And if you thought jasmine was supposed to stay a delightful little bush, AHAHAHAHAH. Yes, that’s a light-post next to it. For size comparison.

MY CHILDREN. Please ignore the dead soccer ball. That’d be a dog toy.

Lemon balm, amaranth, and a new bed that I’ll be finishing off during fall, for use next year. The lemon balm is a permanent row - it will overwinter just fine, and it will even keep growing through the mildest part of December. Mine didn’t die back until a few solid days of sleet in January. Unfortunately the weed fabric under the amaranth turned out to be an old roll, and fell apart on me (no big, the whole point is for it to fall apart eventually), so the weeds have kinda eaten it alive.

Unfortunately, both cucumber beetles and blister beetles love the amaranth. Fortunately, it does not seem to give a damn. It’s an incredibly resilient plant, not minding weeds, bugs, flood or drought. We’ll see what the grain actually tastes like, but so far it’s looking like a good candidate for continuous growing.

The lemon balm is lemon-balming. Planted on a lark, it’s proven to be a fantastic wind-breaker - because it grows so early and so quick, it keeps the colder winds that come down through the hollow from my more fragile seedlings, like the lettuce, dill and cilantro. You can see here where the spent flower-heads are dying but there’s new growth underneath; I really have to get in there and behead it. It makes nice hot tea, meh cold tea, and hanging fresh bunches of it around the balcony keeps the skeeters off. It also seems to be a decoy for cabbage moths.

Canary Zinnia. The seed was sent to me as a gift with one of my seed orders, and this is my first year growing it. -If- I can save some, I’ll definitely be sharing and growing again. It’s a lovely plant, very sturdy, and the bees love it.

Dwarf Castor Oil. I don’t think there’s anything dwarf about it, but then I’m a short green witch myself, so maybe it’s all about perspective. Don’t let the pods lie to you, until they dry the spikes are relatively soft. However, it being castor oil, I don’t recommend it to anyone with ducks, chickens, goats, or anything that might accidentally try talking a nibble or pecking at the beans. I do, however, recommend them from jewelry if you know how to pierce things and so on. They are a gorgeous tiger-stripe pattern.

Say hello to the chard! Say goodbye to the chard! Nothing else, absolutely nothing else since the limas, has given me so much trouble. The deer love getting into my chard bed and destroying it (ergo all the forks). And once I managed to chase those off, the blister beetles showed up in force. This will be the last year I grow it - we just don’t eat enough of it to make it worth my while, and it only occasionally sold at the Farmers’ Market.

Red lettuce - Merlot and Lollo Vino, a combination of bought and saved seed. I planted a red romaine of some sort, too, but unsurprisingly it bolted in the heat. The darker reds of my favorites, though, keep bugs off them, keep deer from noticing them, and keep them from bolting. It’s just now threatening to, and at this point its kind of allowed. I need more seed for next year. Seed for this will likely be shared by the teaspoon-ful.

Calendula! I searched for a long time to find the plain ol’ calendula officinalis ancestor, rather than a cultivar where I would have no way of knowing if the medicinal principles would have been sacrificed for looks. It’s supposed to work well as poor man’s saffron (color, no taste), and I’m going to be soaking the heck outta my feet on it during winter. The plant is... not pretty. It gets leggy and the leaves get grotty very quickly. But it’s very sturdy and as long as you cut the flowerheads off as fast as you can, it’ll keep blooming until well into winter. I usually leave it to go to seed around late September.

Green cilantro seeds. You pick ‘em when they’re brown, but before they drop off the plant. Or you pick ‘em when they’re brown-ing, and put them in a paper bag so they’ll finish ripening there and you don’t end up with fifty wild cilantro plants in your garden >_> Most of the row is already gone, and I’ll be putting in a late dill crop in its place. No such thing as too  much dill!

Don’t let lemongrass lie to you. Unless you tie it up, it will not grow up neat and tidy, as most grass does. Instead it will sprawl like a dramatic wilting Elizabethan lady and do its best to end up under your feet so you’ll feel bad about it. I just tie it up with a half-blade of grass; it dries up and withers away before it can hurt the plant.

I ordered pennyroyal seed because... Well, because it’s something one should have on hand, considering the way the world is going. What I got was Creeping Pennyroyal, which doesn’t care if you step on it (mint family), smells absolutely delightful, and has the most adorable, tiny purple flowers. I plan on harvesting, drying and sprinkling it everywhere in the crawlspace under the house. Making war on cave crickets, wood roaches, and other such sundries, me.

The thyme and Spicy Oregano took a beating in the heat, but they’re slowly bouncing back. The bed behind them is more pennyroyal, desperately in need of weeding, but there’s only one of me, y’know.

SIGH. Just. You absolute, ill-mannered monster of a creature. That would be horseradish, gloriously happy to be alive, as horseradish should be. Also, NOT IN ITS BASKET. Because never mind the rules, I guess.

I don’t even know how I’m gonna dig that up come winter. With some construction equipment, I GUESS. 

Decorative gourd! It’s the only one producing so far, but being the seed was 10+ years old, I’m very pleased.

And an apple gourd (I think?), from a mixture of drying gourds that was only slightly less ancient. Snake, apple and birdhouse gourds. There’s a bunch of them competing in the basket at this point, we’ll see what we will see.

And this, I think, is a great use of a dead canopy frame (the dogs ate the canopy. No, I’m not making it up.) I hope to coax the gourds to grow me a lil’ roof so I can sit in shade, surrounded by pennyroyal anti-skeeter barriers, eating my maters.

My Peter Peppers (nrehehehehe) aren’t producing yet - it takes them a while. But my Chinese 5-Color are getting started. It’s a lovely pepper, both edible and ornamental, with (so I’m told) about four times the heat of a Jalapeno. They’re tiny, with deep purple undertones to the plant. They’ll go purple-white-yellow-orange-red.

The bullhorns, on the other hand, are fairly sizable SWEET peppers on very tiny plants, and I honestly suggest staking them while they’re young so they grow a sturdy trunk, else you might end up with all of them growing at a slant.They’re just now beginning to turn colors. Keeping in mind I’m virulently allergic to peppers (less so sweet than hot, but allergic to all of them), the roommate loves ‘em.

It’s a small pepper bed - mainly to refresh my seed on the hots, and to grow sweets for the roommate. Pardon the nekked bed, the autumn lettuce hasn’t sprouted yet. And yes, that’s a mixed basil/dill bed next to it. My basil grew in patchy holes (NEVER buying from those seed people again), so I filled the holes with dill. Unfortunately, dill seed heads are so fine that they’re hard to photograph well.

The tomato row. After arguing with them for this long, I went the extra mile. Every plant has a metal stake. There’s also a double line growing at the top supporting the stakes so they don’t fall over. And they still fell over. Because why not, you unruly children, why not.

Green, white, pink and brown cherry tomatoes. Delicious!

Two kinds of cucumbers, some of the only decent shots of the dill seed-heads, and a special guest hiding in the shade. I usually plant dill as soon as the cucumber sprouts, to keep cucumber beetles off it. Otherwise I’d have no cucumbers and a lot of fat beetles.

The Muncher is a small cucumber, somewhat delicate. It’s very sensitive to temperature changes, and it’s candy to cucumber beetles - basically, it’s impossible to grow it without a heavy curtain of dill, or a heavy duty decoy. This year I got lucky enough to have both. It’s also delicious pickled, keeping its crunch and getting a good ooomph in flavor.

The Japanese Long is, as the name implies, long. It’s also incredibly bitey, and absolutely scrumptious. It’s sweet! And unlike the average cucumber, it does not go metallic when salted.

And now for the SPECIAL CHILD OF MY HEART. Seriously. I have been lusting after Blue Tea Peas since I first saw them offered, and every single time they’d be sold out pretty much the day of. This year I finally got some and... remember me mentioning that freak freeze that killed the peach blossoms? Yeah. Guess what it also killed. But two plants soldiered on. I have them heavily shielded by the cucumbers, dill and chamomile, and really I have no words for the blue. Pics don’t do it justice. I won’t have the tea this year, I’m saving as much seed as I can, but I am so pleased to have it at all!

 Last, but not least, and it’s a poor shot of it, the chamomile. I cannot drink chamomile to sleep - it does put me to sleep, but it also gives me bad dreams. I plan on using it as a skin wash for all the bug bites, along with the calendula, and to give me some respite from dry skin during winter.

Stay green! See you in fall! Now back to our normal schedule of frogs, cats and nekked men!

[atomicsuperhero]

What You Need To Start Your Garden From Seeds This Year

If you started gardening last year, you might have noticed that it was hard to come by some plants as the gardening industry experienced a massive uptick in popularity. You might have also realized that starting a vegetable garden with bedding plants from a garden center can turn into a fairly pricey task. 

I fully support independent garden centers, I think the prices they sell plants for are fair considering what goes into it, especially somewhere like Alberta. But, I also understand that dropping hundreds of dollars on plants every spring is not affordable for many people, myself included. 

The bonus is, you can plan and start your garden from seed for a lot less money, and it's not as difficult as you might think. A pack of seeds will run you $3-7, depending on how specialized or fancy of seeds you choose. Rarer plants or organic seeds can cost quite a bit more, but the value is still pretty phenomenal. For that $3-4 pack of seeds, you can get upwards of 50 or 100 plants in some packs, instead of just one in a bedding plant. 

I’ll include the essential elements you need to start your garden from seed this year, and I’ll also list some of the nice to haves, but non-essentials. 

The bare minimum seed starting supplies you need is:

Seeds

Planting containers

Starting soil mix

Light

Watering device

Additional nice to haves

Seed starting trays and containers

Dome covers for your trays

Growing lights

Seedling heat mat

Fine rose watering can

Timers for your lights

Heirloom or organic seeds

The Bare Basics For Seed Starting

The bare minimum is seeds, something to grow them in, and a container, and light. This can be as simple as a pack of seeds from Canadian Tire or the dollar store, some dirt to grow them in, and a leftover plastic tray from fresh veggies. 

There are a few things to be careful of when starting seeds, though. 

While you can grow seeds in lots of different things, from paper towel to the tiniest bit of dust in a sidewalk crack, it's not a great idea to start seeds in your home with dirt from your garden or flowerbeds. It’s best to use a specialized seed starting mix. 

The reason is that seeds need a very humid environment to start. So, you usually keep a lid, cracked open a little bit, over them. With ordinary potting soil or garden soil, this can encourage mold or bacteria that isn’t great for your seedlings. 

Seed starting mix is sterilized, so it should have no existing bacteria or mold sports of any kind in it. You don’t’ have to get expensive soil, but try to get seed starting mix if you can. If you are leery about buying cheap soil, you can sterilize the soil yourself when you bring it home. There are many gardeners who sterilize their soil when they bring it home by baking it in the oven to kill off any organisms in the soil. You’ll have to google how to do that because I haven’t done it yet, so I cannot tell you how.

How to Start Your Seeds

Put a few inches of dirt into your containers, but don’t fill them too full. You don’t want the soil or seeds to wash out over the sides when you water. 

Plant your seeds according to package directions. Make sure to actually read the directions before you start. Some seeds want to be covered by soil, and some want to be sprinkled on top. Some need to germinate with bright light, and some want to germinate in darkness, like pansies, which I’m never growing from seed again (at least until next year). 

If you’re using an old take out container or a plastic produce container, make sure you poke a few holes in the bottom to allow for drainage. We want seedlings to have a humid environment but not to be soaked in water all the time. Set the container on a tray to catch excess water that leaks out. Keep the lid for your container, and set it on the top, but don’t close it tight. 

How to Water Your Seedlings

For watering, I recommend getting an old pop bottle. Something about 500 ml is easy to handle. Heat up the end of a pin or a needle over a candle flame, and poke 5-7 tiny holes in the lid of the pop bottle. Wash it thoroughly, and then fill it with water and put the lid back on. 

This will allow you to gently water your seedlings without washing them away or damaging the seeds. Set your tray in a sunny windowsill, and once your seedlings come up, get a lamp and aim it directly at the seedlings, at fairly close range, like 2-3 inches above the leaves. 

Seed Starting Nice To Haves

If you have a little more budget to play with, you can add a few more things to your seed starting arsenal that can make the process a little easier and may make it possible to grow quite a bit more. 

Seed starting trays and planting cells are super handy for starting your garden from seed. The trays allow you to hold all your trays of seedling containers in one place and usually have a clear plastic dome lid to provide the humid environment that seeds need. 

A seed starting heat mat underneath your trays can help you achieve the ideal temperature that some seeds need for germination, which should improve your germination rates. 

Grow lights make it much easier to grow strong and small plants. Without grow lights, seedlings can get leggy and weak. Some plants can be pinched back to encourage bushier growth, but either way, it's better if your seedlings don’t get tall and weak, reaching for the light. 

Timers for your lights takes away the hassle of having to turn your lights off and on every day. The timers will turn your lights on early in the morning and turn it off late at night, and you never have to remember. 

Heirloom or organic seeds are more expensive, but you may have better germination rates with them than you do with very cheap seeds. With some veggies and flowers, it doesn’t really matter. Dollar store sunflowers are probably going to grow just as well as organic ones, same with sweet peas or petunias. 

It's handy to have a watering can with a very fine rose on the tip for watering seedlings, or you can make your own out of an old pop bottle, as I mentioned above.

We’ve just ordered our seeds for this year, in spite of not knowing if we’ll be here for the entire growing season or not. So in the blog, in just a couple of days, my next blog about how and where to order seeds from will go up. 

Are you starting your garden from seed this year? Let me know in the comments, or tag me on your social media posts, @PlantLadyBriana; I’d love to see what you’re growing this year!

p.s. have you signed up for my weekly newsletter yet? It's a bit of mental health and gardening, and current events. You can sign up here!

[edgewaterfarmcsa]

FALL CSA WEEK 3

- P I C K L I S T -

SWEET POTATOES - BRUSSEL SPROUTS - LETTUCE - BASIL - ROSEMARY - SWEET ONIONS -

CARROTS - CELERY - PUMPKIN - APPLE OATMEAL BREAD

HOT TIPS (getting right into it):  

BASIL: First, I need you to know that this crop goes on record for the second longest growing basil we’ve ever seen.  For the past 12 years of growing food, I became accustomed to basil as a short season crop.  Every year around August we would see the leaves develop a purple/grey powder on their underbellies- which is a sure sign of downy mildew.  This is also a sure sign of the end for basil.  Downy Mildew is an airborne disease that typically begins in the south and travels north through the air.  For example, Georgia and Florida could experience their decimation of their basil crop in May, and it would arrive on New England farms and gardens in July or August.  Now that we are all experts in disease, this concept of airborne travel is completely relatable.  However, science is gold, and all is not lost.  Seed breeders have worked to bring forth new varieties of organic, NON-GMO basil seeds that are downy mildew resistant, thus elongating our basil crop, and allowing for PESTO making to commence in late OCTOBER, rather then a very rushed, very exhausted night in August.  All that said, downy mildew is no longer a basil issue, BUT the army worms could not be stopped.  For this, we had Anne and her crew of little people ( the grand-kiddos) head to the greenhouse to hunt for army worms.  The intention was to pick off the hungry squatters and drop them into soapy water where they would meet their maker.  UNFORTUNATELY, Anne and crew of Hobbes (4yrs) and Rozzie (2yrs) were no match for these nocturnal tiny beasts.  Bottomline here, we had a good run with basil, but now it's time to call it a day- pick the whole greenhouse and make some late season pesto.  As always, pay no mind to the massive bites out of the leaves, they will not alter the taste of the sweet fresh basil plant and you can rest assured that this crop fed not only you and yours, but also a team of army worms.

Makes about 1½ cups

 The key for this classic pesto recipe is to add the basil at the very end instead of blending everything all at once. That way the basil doesn’t get bruised or lose its flavor and maintains its vibrant green color. 

½ cup pine nuts

3 oz. Parmesan, grated (about ¾ cup)

2 garlic cloves, finely grated

6 cups basil leaves (about 3 bunches)

¾ cup extra-virgin olive oil

1 tsp. kosher salt

Preheat oven to 350°. Toast pine nuts on a rimmed baking sheet, tossing once halfway through, until golden brown, 5–7 minutes. Transfer to a food processor and let cool. Add cheese and garlic and pulse until finely ground, about 1 minute. Add basil and place the top back on. With the motor running, add oil in a slow and steady stream until pesto is mostly smooth, with just a few flecks of green, about 1 minute. Season with salt.

Do Ahead: Pesto can be made 1 day ahead. Top with ½" oil to prevent browning. Cover with plastic wrap, pressing directly onto the surface, and chill.

Cooks’ Note: If you want to use this with pasta, cook 12 oz. dried pasta (we prefer long pasta for pesto) in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.

Place pesto and 2 Tbsp. unsalted butter, cut into pieces, in a large bowl. Add pasta and ¼ cup pasta cooking liquid. Using tongs, toss vigorously, adding more pasta cooking liquid if needed, until pasta is glossy and well coated with sauce. Season with salt.

Divide pasta among bowls. Top with finely grated Parmesan. 

JENNY’S NOTE: PESTO FREEZES BEAUTIFULLY FOR DEAD OF WINTER EATING (OR ANYTIME)

ALSO- ROAST YOUR SWEET POTATOES AND DALLOP  ATOP WITH FRESH PESTO AND YOU’RE WELCOME.  

Onto ROSEMARY written by my dear friend Rachael Keener of Alkeme co

(GO PEEP THE WEBSITE, IM IN LOVE WITH ALL THAT THIS WOMAN CREATES) 

ALKEME CO is a collection of everyday elixirs and herbal tonics made and formulated by herbalist Rachael Keener.  Our powders are skillfully crafted and make having a daily wellness ritual easy and enjoyable. Scooped into a drink, blended into a smoothie or mixed into your food—ALKAME CO formulas are here to help.

Rosemary

-- bringer of light. Herb of the kitchen and the apothecary. A mint-family member whose medicine comes in the form of warmth, movement, invigoration and aromaticity.🌿✨

Rosemary, like most every herb, wears many hats. It is traditionally used as a circulatory stimulant for when there is coldness or stagnation in the mind or body (think poor circulation and cold extremities, sluggish digestion, brain fog, heavy, aching menstrual cramps, etc.).

A shaman that I used to work with taught that rosemary brings light into dark places--medicine that I am holding onto and finding strength in during the darkness of these times. This ability to illuminate and transform mirrors the way that it works in the body to unstick energy that is dark, heavy and sometimes toxic. 🌞💡

The darkness that has been festering in our country and is coming to a boil right now can feel sad, scary and anxiety-producing to witness. At times it can bring up feelings of powerlessness. Plants are a good salve for reclaiming our power and providing comfort and unwavering, unconditional support. If you are experiencing any of these things I really encourage you to find some plant allies to connect with--perhaps rosemary or perhaps heart medicine like rose, nervous system tonics like milky oats or mood brighteners like lemon balm.

To incorporate rosemary, chop some up and add it to your soup, drink it as a tea, place a sprig on your altar, windowsill, etc, add it to your potted plant collection and take time to connect to it everyday, smudge with dried stocks of it, add it to your bath--or whatever else you may be called to do with it!🌿🌿  -Rachael Keener

MIREPOIX: 

I will not go into too much detail over mirepoix (because i am starting to sound like a broken record over here with recipes) However, when celery is involved in a CSA box, I can not help but to include onions and carrots.  Because it is officially SOUP SEASON, and a mirepoix of carrots- onion- celery is the backbone to every good soup.  If you are unfamiliar with mirepoix, give it a google!

ROASTED SWEET POTATO SALAD: 

From my new favorite cook book, start simple by lukas volger

2 med sweet potatoes

½ medium onion cut into 4 wedges

3 tablespoons olive oil, plus more for roasting the sweet potatoes

Salt

2 tablespoons apple cider vinegar

½ teaspoon honey

Fresh ground pepper

½ cup toasted walnuts or pecans, coarsely chopped

½ cup cubed sharp cheddar cheese

1 tart apple, cored and cubed

4 cups tender greens (lettuce mix!)

Preheat oven to 425*f

Arrange sweet potato and onions or onion on a baking sheet.  Drizzle with olive oil and sprinkle with salt and use hands to coat.  Transfer to the oven and roast until the onions are soft and caramelized, 10 to 15 minutes, then remove them from the pan.  Return the sweet potatoes to the oven and bake until tender and a bit blistered, another 10 to 15 minutes.

To make the dressing, finely chop the roasted onion and place in a small bowl or jar.  Cover with the vinegar, honey, and a big pinch of salt, then stir in the 3 tablespoons of olive oil.  season with additional salt and black pepper as needed.

To assemble salad, combine the warm or cooled potatoes with the nuts, cheese, apple, and greens, then toss with most of the dressing, adding more to taste if necessary.  

A NOTE ON YOUR BRUSSEL SPROUTS:

These brussels stalks are not for the faint of heart!  This crop has been hit by Alternaria leaf spot and has hosted a community of aphids during the month of September.  As a result you get a wand of brussels that looks a little gnarly on the outside (yellowed leaves, aphid casings- no active aphids) but when plucked from the stalk, and peeled back reveals the perfect teeny tiny mini cabbage.  For storage, if you are short on fridge space, feel free to leave them in your garage/ or cold mudroom.  

 1½ lb. brussels sprouts, trimmed, halved

¼ cup extra-virgin olive oil

½ tsp. kosher salt, plus more

Freshly ground black pepper 

¼ cup honey

⅓ cup sherry vinegar or red wine vinegar

¾ tsp. crushed red pepper flakes (optional)

3 Tbsp. unsalted butter

3 scallions, thinly sliced on a diagonal

1 tsp. finely grated lemon zest

Place a rimmed baking sheet on bottom rack of oven; preheat to 450°. Toss brussels sprouts and oil in a large bowl; season with salt and black pepper.

Carefully remove baking sheet from oven. Using tongs, arrange brussels cut side down on baking sheet. Roast brussels on bottom rack until softened and deeply browned, 20–25 minutes.

Meanwhile, bring honey to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring often, until honey is a deep amber color but not burnt (it will be foamy, that’s okay), 3–4 minutes.

Remove from heat and add vinegar and red pepper flakes, if using, and whisk until sauce is smooth (it will bubble up quite aggressively when you add the vinegar before settling). Return saucepan to medium heat, add butter and ½ tsp. salt, and cook, whisking constantly, until glaze is glossy, bubbling, and slightly thickened, 3–4 minutes.

Transfer brussels sprouts to a large bowl. Add glaze and scallions and toss to combine. Transfer to a platter and top with lemon zest.

[crypticcravings]

Better Than I Know Myself Chapter 1: Kingdom

It is finally time! After months of hard work, blood, sweat and tears, the Big Bang is over! Thanks to everyone on the Discord who supported each other through out this process, and thanks especially to my team, @storm-captain​ and @inkjackets​ for betaing, and my amazingly talented responders, @nsart​ and @toriistorii​. Without y’all, I may never have finished.  So, without further adieu, here is the first chapter of my Big Bang piece, Better Than I Know Myself. 

Also on Ao3

Musical inspiration

Adrien loved flowers, but they did not love him. Whenever he tried to plant any, they died without fail.

However, they loved his mother. The Queen of the Demon Realm could take a handful of seeds, put them in the ground, and an hour later there would be green sprouting up from the ground.

There was a special hill in the gardens behind the palace, about 100 meters out, where Adrien and his mother would go from time to time. Even though Adrien had a black thumb, for some reason whenever his mother was with him his flowers would grow nearly as well as hers did.

That must have been part of her powers.

Ever since he was a child, he’d been told that, even thought she was human, his mother carried the power of the light inside of her. He believed it, because he could see it with his own eyes. To Adrien, his mother was the brightest light in the universe.

One of the fondest memories of his childhood was sitting out on that hill with her, overlooking the town in the valley below, the distant mountains covered in brightly colored flower buds, and the petals from the cherry blossom tree over their head falling gently in the breeze. His mother would reach over and scratch his favorite spot on top of his head, right behind his ears, and tell him how much she loved him.

Adrien loved his mother.

He also loved flowers, but they did not love him.

And when his mother died, the flowers died with her.

Good and evil. Hot and cold. Light and dark.

The universe persists due to a fine balance that keeps the natural order in check. The same goes for its individual realms.

The human realm is able to sustain its balance on its own; however, it is not free from the influence of other realms. One realm with an especially strong influence over the human realm is the demon realm, which exists only ten degrees removed from the humans. If one realm is unbalanced, the effects are felt throughout both.

Unfortunately, the Demon Realm is far less stable than the Human Realm, and may fall into chaos and darkness quickly without a source of light. For generations, that light has come in the form of a Kore, a human who brings balance to their world by marrying the Demon King. Without a Kore, the Demon Realm will succumb to the darkness, and drag the Human Realm down with it.

It has been four centuries since the Demon Realm has had its Kore, and the effects of her absence are beginning to be felt. 

Master Fu rubbed his palm across his chin as he contemplated the task set before him. "Are you sure the boy is ready for this?"

"I only know what the King has told me," Nooroo said, sipping his tea and making himself as small as possible. It left a pang in Fu's heart. The small, boyish demon was so used to the commanding presence of the king, he had forgotten the status the Kwami held in their world. His violet wings fluttered with a subtle nervousness as he took another sip of tea.

Fu sighed. "I suppose he's right. I have been feeling a tension on this side recently. If that's the case, it must be even worse in the other realm. Do we have a time frame?"

"As soon as possible. Preferably within the next month."

"One month, then?" Fu sighed, then called for his apprentice. "Wayzz!"

A small, green-haired, green eyed boy appeared not a second later, his matching lime colored jacket sleeves pushed up to the elbows, and arms filled with scrolls. "What is it, Master?"

"It's time to find the next Kore." Fu hoisted his old bones up and paced around the room to the record player. He punched in a code to reveal a carved wooden box inside. He carried it over to the low table and set it next to his tea. "If the King says that it is time, we have no choice. There must be someone out there with the light inside of them."

As usual, Marinette was late.

Fortunately, she wasn't late enough to bring her mother knocking on her door — just late enough that she'd have to skip her makeup and skin care routine. She threw on the first work-appropriate clothes she could find, brushed her teeth, and braided her hair before bounding downstairs and into the bakery.

Marinette was far from a morning person, but she was always up at sunrise to help her parents open the bakery. She would complain more, except that she knew they were both up two hours before her every day to do the opening shift baking. It wouldn't be fair of her.

She gave her parents a sleepy hug good morning before heading to the front of the bakery to dust off the display glass and check the change in the cash register. Once she'd done those tasks and opened the curtains, she helped her mother put the breads, cakes, and confections into the displays and unlocked the front door.

A routine start to another routine day.

Customers came in pretty steadily from opening, keeping her hands and mind occupied for the majority of the early hours. Her friends and former classmates stopped by on their way to jobs and classes, her regulars came in to pick up their usual breakfast, and everything carried on the same way it always had as long as she could remember.

After the morning rush, Marinette took her first break. With a sigh, she took the watering can from the back closet and filled it with water. There was still a steady stream of people coming in and out of the shop, but it was significantly lighter than the madhouse the bakery was in the early morning. Her mother assured her that she and her father had the front handled, so Marinette excused herself for a bit.

Outside, it was still warm from the summer sun, even though it was nearly September. It had been a particularly hot summer, but somehow she'd managed to keep her flowers alive in their little pots and boxes.

Watering the plants was a small moment of peace for her to just sit and think.

Here she was, nineteen years old, still working at her parents' bakery.

Sure, she loved her parents, and she loved the bakery, but she'd always known it wouldn’t be a permanent career for her. She figured her parents knew that, too. When she'd graduated lycee the year prior, she'd wanted to take some time off from school to focus on her online shop and commissions. After all, if she was going to open a boutique one day, she needed to build a customer base and develop her style. But the time to apply to university came and passed again, and she was in exactly the same place she had been when she graduated. She had stagnated.

It was like she was waiting for something, but she had no clue what it was.

"Your flowers are very pretty," said a soft voice, startling Marinette out of her thoughts, and nearly causing her to drop the watering can when she jumped back.

A short boy with pale skin and peculiar pastel green hair was inspecting her flower boxes. He turned to her when he noticed her jump and stared at her with curiously yellow eyes that sent a chill up Marinette's spine. "Sorry," he said. "I didn't mean to startle you."

Marinette quietly reminded herself that he was probably just some teenager with too much access to colored contacts and hair dye. There was absolutely nothing weird about a kid experimenting with his appearance. She and her friends had done it plenty of times. Maybe not to this extent, but it certainly didn't make him abnormal.

She smiled at the kid and returned to tending to her boxes. "It's not your fault. I'm naturally jumpy."

"Well, the flowers look really nice. The marigolds especially. But shouldn't the periwinkle be out of season by now?"

"You would think, right?" Marinette sprinkled the plants with a bit more water, then lifted one of the delicate flowers with the tip of her finger. "For some reason, they've lived much longer this year. They might even make it to fall at this rate."

The boy smiled. "You have quite the green thumb."

Marinette shrugged. "I like plants. I guess they like me, too." She grinned at the small joke she made, but her mirth died as quickly as it had risen when she noticed the boy's calculating stare. Had she said something strange?

After a moment, the kid closed his eyes and nodded. He rose from his crouch and smiled. "It was good meeting you," he said, before turning to leave.

"Yeah, you too..." Marinette said with a half-hearted wave.

She watched him walk off, still wondering what the heck had just happened.

"So that's the one you think has the light?" Master Fu asked. He stared at the photograph Wayzz had brought him. The girl had a small frame, dark hair, and light eyes. The photo had been taken outside of a local fabric store. Her face was turned up towards the sky and there was a gentle smile on her face. Fu couldn't deny that there was something about her that drew him in.

He and Wayzz had been looking for two weeks with no luck finding someone who matched up with his extensive list. Wayzz had suggested many potentials, but Master Fu had turned all of them down so far.

"Yes, Master," Wayzz confirmed.

"What drew you to this one?"

"Her gardens."

Master Fu considered this. The last queen had had a knack for plants, so it made sense that Wayzz would be drawn to a green thumb, but that wasn't all it took to be a worthy Kore.

"She said something that sounded very familiar," Wayzz continued. "I can't place where I've heard it before, but it definitely caught my attention."

"Do you think she will pass?"

Wayzz nodded. "She feels different."

Fu placed the photograph on the table. He couldn't argue with Wayzz's instincts, but this match needed to be special. Not only would she have the world to carry on her shoulders, but she would carry a very fragile heart in her hands.

Adrien bounded over the streets of his city with wild abandon. He held his hat against his head to keep his ostentatious black ears from drawing unnecessary attention and leapt over the rooftops — as if that would keep him hidden, but what better way was there to get around when you were in a hurry?

The faster he could get away from Nathalie and Nooroo and his father and everyone else in that stupid castle the better.

His long tail counterbalanced him as he leapt over a particularly wide street, landed deftly on the rooftop on the opposite side, and startled a couple of ravens on his landing.

Adrien loved his realm, he really did, but his father was making being a prince very difficult. To be fair, he'd always known it was his duty to his realm to marry a human. It was just a shock for his father to spring it on him so suddenly. According to Nooroo, his father's retired right hand, Master Fu, would have his intended chosen within the month.

It was his duty to maintain the balance of his world. That had been ingrained in him since birth.

But how was he supposed to be ready within the month? His father was nowhere near ready to give up his throne, and Adrien desperately needed more than a couple of weeks to accept the fact that he was engaged.

He stopped atop a particularly tall building with a flat roof and collapsed onto his back. He was probably about ten kilometers from the castle by now. Hopefully it would take the guards some time to find him. Unless his father sent out the centaurs again, that is. They were obnoxiously fast.

A leaf blew in the wind and landed on the tip of Adrien's nose. He pinched it between two fingers and held it up to the sky.  Flexing his hand, he felt the dark energy flow through his fingers until the leaf disintegrated between them. He scowled and considered destroying something bigger, but decided it wasn't worth the effort, or the explanation to his father later.

"If you're going to break things, you could have at least invited me." A dark figure emerged from the alley beside the building, making Adrien grimace. He'd forgotten about the pesky Kwami.

Plagg stood tall over Adrien, black cat ears much like Adrien’s flicking and a devilish grin making him look twice as devious as he did on a typical afternoon.

"Did my father send you to bring me back?" Adrien asked without meeting his bright green eyes.

Plagg scoffed. "Yeah right. Like I take orders from that geezer."

"He's kind of your boss."

Plagg waved him off and slouched down next to Adrien. "Whatever. I was out patrolling the commoners' districts when I saw you flying about."

Adrien rolled his eyes. "Cats don't fly. We prowl. You know that."

Plagg mussed Adrien's hair and flopped back on the roof. "You know what I mean. So what has you all bent out of shape this time, kid?"

Adrien cursed at his cousin. Damn his ability to read him like a book. "Apparently I'm getting married in a month."

"Shiiiiiiit." Plagg gave a low, drawn out whistle. "They've already found your Kore?"

"Apparently there are contenders in the human realm. According to Nooroo, Master Fu and Wayzz have been looking."

"And they're already getting you ready for the ceremony when you don't have a bride?"

"Not quite that far yet. I don't think the wedding itself is happening in a month, but she--he---whoever they pick will be here by then."

Plagg would normally quip back with some sarcastic remark, but he was uncharacteristically quiet. Adrien turned his head and stared at the cat-Kwami, who was looking up at the turquoise sky.

"What kind of person do you think they'll pick?"

Adrien hadn't considered this until now. If he'd had his way he wouldn’t be marrying a stranger, that's for sure. "I imagine she'll have something in common with my mom. She was the last Kore, so there was probably something about her that they need to see in whoever they pick next. Not that I know what that is going to be, of course." He turned on his side, facing his cousin again. "I want to trust Master Fu, at least. He was around a lot more when I was a kid, and he was good. If I can't pick who I'm marrying, I guess I'm glad he's picking for me."

“That’s stupid,” Plagg said.

Adrien scowled. “Says the person who's already found their other half.”

"Let me phrase that differently. What kind of person do you want them to pick?"

Adrien had been so caught up in his frustration that he hadn't even considered what he was hoping for. If his marriage was inevitable, he could at least have a bit of hope about his intended. "Someone warm."

"Humans are typically warm. It's in their blood. Which I hear is delicious, by the way."

Adrien ignored Plagg's smart mouth and continued. "Someone with eyes I never want to stop looking into."

"Gross."

"And even if this match isn’t for love, I want us to at least, I don't know, understand each other. Like each other. I want for us to be friends, I guess. It would be nice if we could have a mutual affection."

“Pathetic.” Plagg’s ears lay flat against his head, then twitched forward before flattening once again.

Adrien wondered what he could be thinking so intensely about, but decided against asking. He would tell him if he wanted to

When Plagg finally spoke, his voice was soft. “As stupid and sickening as it is, I do hope that you get everything you want.”

Adrien grinned and nudged Plagg in the side. “Thanks.”

“Now we probably should get you back to the castle before your dad tries to have me murdered.”Adrien laughed. “I thought you wanted to break stuff.”

Plagg hoisted himself onto his feet and stretched his long limbs. “We can break stuff in the castle. Take out your frustrations at the institution of marriage and your father’s oppressive nature and whatever. But first, take off that hat. You look like an idiot.”

As Adrien got to his feet, Plagg knocked the hat off of Adrien’s head, letting his black, fuzzy ears come free. They swiveled forward in response to the cool breeze.

Plagg challenged Adrien to a race back to the palace, and Adrien was all too eager for the distraction. Anything to take his mind off of the fact that in just a couple of weeks his fate would be decided for him.

[bindweedbarrows]

I’ve been spending a lot more time in the garden lately. Spring is starting to show herself and I can’t contain my excitement! I will say that very few bulbs have begun emerging, but that’s OK. I did wait until January to sow them, so it’s sort of what I expected. Let’s just say I’m VERY prepared for next spring...

I decided that I was tired of seeing the sad Echium Pride of Madeira out of my front windows. It was in a bright shade area with a moist soil, possibly the only place short of a lake that an echium will grow in. I decided to move it to the defunct apiary (RIP) where I know it’s going to get 5-6 hours of sun and guaranteed neglect of watering. In the giant holes that was left I transplanted the Phlomis and blue Salvia, two shrubs that will be much happier with less sun and nice damp root systems. Finger crossed the echium survives 🤞🏻 For moral support I moved the family jewels milkweed alongside it. I didn’t like how awkwardly that shrub was growing on the mound, and I noticed it has a pretty ugly winter presence. I figured it might be best as a backdrop. Both of these are now living between the greenhouse and the scented garden. I’m also really excited for the Ketchup & Mustard rose that Julia picked up for me from Miller Farms. This rose reminds me of my dear friend Kelly who passed away in 2015, she was so excited to share it with me when I visited her. I bought it for James for Valentines Day in homage to my grandparents Grammy & Papa, who bought live roses for their anniversary every year instead of bouquets that die.

The greenhouse is my new best friend, where all of my seed dreams are coming true. I couldn’t believe the success I’m having with the single petal dahlias- who knew?! One disappointment was with the Rose Red Soba buckwheat. It’s very successful, but it’s not the coastal buckwheat with the red pom-poms that I thought— it’s actually a cover crop. Since it’s pollinator friendly I’ll sow it in the front yard as a filler and nitrogen fixer. The sunflowers woke up wayyy early, but I think this is good because the wind always beats the crap out of them in late summer. My hope is to get them in the ground for a mid-summer show 🌼🌼🌼 Finally, I threw in some Thai basil, Fantasy mix Dianthus, Billy Buttons (!!!), onions, and French marigolds. Totally psyched to see how these turn out.

While weeding today I made a really happy discovery: my hollyhocks self-sowed! I now have 4 established hollyhocks along the sun bed, and around 3 seedlings that naturalized. I know that seedlings tend to be heartier, so I’m stoked. I’m also pleased that this means I will have some stock growing for next years blooms, which is the hope for biennial plantings. On that note, I also discovered some foxgloves have volunteered themselves over by the studio. It’s just one, but it sure is happy! Last year my disappointment with the side garden was that there were many shrubs, but not enough delicate flowers to guide your eye along. My solution last fall was to sow a 6-pack of foxgloves throughout, and I am so glad I did so. They’re bulking up beautifully and will put on a really elegant show this year. I’m also on the hunt for some old fashioned snap dragon seeds, the ones that grow to be 3’ tall. I inherited one from Jeannie out in Patricks Point and it grew to be taller than me! I was so in love with that plant my heart broke when it inevitably died off. Now that I have a greenhouse I’m going to sow a BUNCH of them and sprinkle them around the garden.

I read an article recently that talked about the best way to maintain soil health. They said it wasn’t necessarily all about your amendments. Part of the solution is maintaining healthy neighboring plants. This goes hand-in-hand with my weed extermination plan: choke them out. This is going to be my first year with 2 year old plants and established ground covers. I’m excited to see how we manage against the bindweed. Judging by the spaghetti-looking root systems I unearthed while transplanting the meadow rue, the war will likely wage on....but hopefully someday I will have a maxed-out ground cover that keeps those suckers at bay.

There’s always something to do in the garden, so I think my posts henceforth with include a to-do list. Short-term goals keep your hands in the dirt where they ought to be!

Transplant blueberries to the right side of the sidewalk

Mount trellis by back door & plant a clematis ASAP

Mount red painted trellis between windows in sun bed for the bougainvillea

Mount T-posts with wire behind rhododendron & ginkgo tree & plant a dense vine (climbing hydrangea?)

Replace coral Passion flower with a Cecil Bruner

Purchase 1 more rose for scented garden (to put in lemon verbena spot)

Move lemon verbena next door to the red Salvia

Purchase ice plant ground cover to plant in each street tree square

Finish installing new vegetable beds

Build hügel mound within beds: layer stumps, sticks, compost, then planting soil

Attach T-posts to the back corners of the beds & connect wires for peas

Build outdoor compost pile for plant matter using T-posts & chicken wire (?) Research this...

Clear area near ladders for both tumblers & compost heap

Commission shelter for worm bins? (Can they fit with lawn mower?)

Plant a crabapple & 1 more blueberry bush (for pollination)

Build leaf cutter & mason bee installation for side garden

Mount old table top to the studio for garden art

Recess bricks surrounding the mound, in front of the princess plant, and on either side of the studio.

[bulbspoon9-blog]

Produce Spotlight: The Ultimate Guide to Kale

Kale has taken over the superfood spotlight over the past few years. Curious what all the hype is about? How does kale grow, anyway? And why should you put kale in juices or smoothies? Does kale cause bloating? Or does kale make you lose weight? Dive in to the Ultimate Guide to Kale below for answers to these questions and more. Bonus: countless delectable recipes at the bottom. Enjoy!

Kale Origin and Growing Information

Where did kale come from?

This leafy green was first cultivated in the eastern Mediterranean and Asia Minor around 2000 B.C. It is thought to have developed as a descendant from curly-leaved cabbage varieties that already existed. It then made its way to Europe during the Middle Ages, where it mutated to develop a “head”. This kale most closely resembles the kale we know and love today.

How does kale grow the best?

Kale is a cold weather crop, meaning it grows best in the spring or fall. It can also tolerate frost, which extends the growing season for fresh greens. Kale plants actually prefer the cooler temperatures, as the heat makes their leaves taste bitter. These plants prefer full sun, but will also tolerate partial shade. The more sun they get, the stockier their leaves will be. They are also relatively low maintenance to grow. Set them 18-24 inches apart in your garden and keep them moist, but not overwatered, and you should be ready to harvest in 6-8 weeks!

When should I plant my kale outside?

Kale plants prefer the cold and even light frosts. For this reason, avoid peak summer sun with these greens. Set plants out 3 to 5 weeks before the last frost in spring or 6 to 8 weeks before the first frost of fall.

Can kale grow in the winter? Can in survive a frost?

As mentioned above, kale survives and prefers frosty weather. Though the plant cannot survive in the main part of winter, it can be planted in early spring. Also, it will survive well into the late fall and early winter if planted near the end of a typical growing season.

Cooking and Preparing Kale

Can kale go bad?

Unfortunately, like most fresh produce, kale can go bad. Overtime, if left neglected, the water-rich kale leaves will start to leak out and get soggy or slimy. Additionally, rotten kale can take on a sulfuric smell. If your kale bunch smells or feels off, it’s probably time to compost it. However, to extend your kale’s life in the fridge, wrap the stems in a damp paper towel and keep in a loose plastic bag.

Which kale is most bitter? Least bitter?

Curly kale, especially those in darker colors like purple, is the bitterest variety of the plant. Their deep, earthy flavors are great for stews and stir-fries. On the other hand, Tuscan kale varieties have flat leaves and are the least bitter tasting. Some varieties of Tuscan kale have a nuttiness that can almost taste sweet. The most bitter kale will taste is when it is raw, so try cooking to mellow the flavors. If you find the taste is still too bitter for your liking, soak in cold water prior to cooking and add a pinch of salt.

How do you make kale chips?

Choose your favorite variety of kale (curly leaves are the most popular for chips). Remove the ribs and cut the remaining leaves into 1½-inch pieces. Lay in one thin, even layer on a baking sheet. Toss with olive oil and sprinkle with salt. Bake in the over at 275 degrees for about 20 minutes, or until the leaves are crispy but not burnt. Let cool to preference and serve as finger food. Check out this garlic almond kale chip recipe for inspiration. Bonus: kale chips pair well with fun aioli!

Which kale is best for salads?

Tuscan kale is the least bitter variety of the plant. This makes it the friendliest for salads or raw consumption. Also, baby kale is smaller, softer and less bitter. It also makes a great option for salads or a garnish. However, any type of kale can be used for salad or eaten raw. If using a tougher variety, massage your kale to soften and release some of the bitterness.

Nutrition of Kale

Which kale is healthiest?

Like any other vegetable, the nutritional differences between the different kinds of kale a pretty small. All types of kale are very nutrient-dense, meaning they have a lot of nutrients for very few calories, and benefit your health. The slight differences in kale’s nutrient profile can be recognized by bitterness and color. The more bitter varieties of kale are slightly more nutrient dense than the milder types. Also, kale that comes in darker colors contains different phytochemicals, which are nutrients that show themselves through the colors of our foods. Intuitively, darker plants have marginally more phytonutrients than lighter plants. However, any type of kale you prefer is a health-promoting food to add to your routine.

Why should I put kale in juice or smoothies?

Green smoothies are all the rage with health-conscious eaters. Why is that? Believe it or not, the aesthetic is only part of the appeal. Adding kale to juice or a smoothie barely affects the texture and is almost unnoticeable in the taste. However, kale adds a variety of nutrients and vitamins that aren’t present in fruits. Also, if you add kale to a smoothie, it adds a bunch of digestion-promoting fiber. Unfortunately, if you are juicing your kale, you lose the fiber. Try this vanilla green protein smoothie recipe or this green mountain smoothie recipe to get your feet wet!

Can kale give you gas or bloating?

Kale is in the cruciferous vegetable family. These veggies contain a naturally occurring sugar called raffinose. Raffinose cannot be digested until bacteria in your gut ferment it, which can release gas into your intestines and cause some bloating. However, the more often you eat cruciferous vegetables (other examples include broccoli, cabbage and brussels sprouts), the better your gut gets at digesting them and the less discomfort you will experience. Cooking vegetables can start softening some of the fiber, which also makes it easier to digest.

On the flip side, will kale make you poop?

Kale contains a lot of fiber, about 1.5 grams per cup or about 6% of your daily fiber needs. Eating plenty of fiber can help you stay regular and keeps your digestive system running spick and span. However, introducing fiber to quickly can result in constipation, so pace yourself when adding these leafy greens. Some bloating or gas when trying a new vegetable is normal. However, eating kale, raw or cooked, should not result in diarrhea or any major stomach discomfort.

Does kale make you lose weight?

Kale is nutrient-dense, meaning it has a lot of nutrition packed in to very few calories. It also has a high water and fiber content, meaning it takes up a lot of space in your stomach. For these two reasons, swapping out something less nutrient-dense and more calorie-dense with kale can reduce your total calorie intake, make you feel more full and promote weight loss. However, just adding kale will not likely be enough to make you lose weight on its own. Regular exercise and a balanced diet, which can include kale, is the best method for sustainable weight loss.

Kale Recipes

balsamic kale with cranberries

overnight kale caesar

maple, potato and sausage breakfast skillet with kale

festive kale slaw with raspberries and almonds

garlic almond kale chips

potato and kale soup with andouille

4 ingredient kale cheddar soup

kale salad with blueberries, manchego and pumpkin seed clusters

brown rice kale risotto with cheddar

gluten free walnut and kale quinoa stuffing

kale salad with roasted delicata squash, chevre, dried cranberries and spiced pecans

stovetop healthy mac and cheese with kale

kale with cider vinegar

garlic rosemary steaks with kale walnut pesto

kale and beet green galette with feta

citrus kale salad

kale feta bread

green apple kale

struggling with weeknight meals?

My free ebook, The Best Weeknight Dinners, includes 15 of my family’s favorites — recipes and meals we go back to over and over again. It includes simple entrees you can make start to finish in 20 to 40 minutes. And all are made with simple to follow instructions and easy to find ingredients.

Thanks for signing up! Just check your inbox to confirm your subscription, and then look for a welcome letter from me, including a link to download your free ebook. Every week you’ll receive ideas and inspiration on how to incorporate more fabulous healthy seasonal recipes into your life!

Source: https://www.healthyseasonalrecipes.com/produce-spotlight-the-ultimate-guide-to-kale/

[writerspink]

K-12 Words

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2.2

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3.2

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4.1

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4.2

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5.1

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5.2

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6.1

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6.2

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7.1

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7.2

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8.1

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8.2

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9.1

stance vie instill exceptional avail strident formidable rebuke enhance benign perspective tedious aloof encroach memoir mien desolate inventive prodigy staple stint fallacy grope vilify recur assail tirade antics recourse clad jurisdiction caption pseudonym reception humane ornate sage ungainly overt sedative amiss convey connoisseur rational enigma fortify servile fastidious contagious elite disgruntled eccentric pioneer abet luminous era sleek serene proficient rue articulate awry pungent wage deploy anarchy culminate inventory commemorate muster adept durable foreboding lucrative modify authority transition confiscate pivotal analogy avid flair ferret decree voracious imperative grapple deface augment shackle legendary trepidation discern glut cache endeavor attribute phenomenon balmy bizarre gullible loll rankle decipher sublime rubble renounce porous turbulent heritage hover pithy allot minimize agile renown fend revenue versa gaunt haven dire doctrine intricate conservative exotic facilitate bountiful cite panorama swelter foster indifferent millennium gingerly conscientious intervene mercenary citadel obviously rely supportive sympathy weakling atmosphere decay gradual impact noticeable recede stability variation approximately astronomical calculation criterion diameter evaluate orbit sphere agricultural decline disorder identify probable thrive expected widespread bulletin contribution diversity enlist intercept operation recruit survival abruptly ally collide confident conflict protective taunt adaptation dormant forage frigid hibernate insulate export glisten influence landscape native plantation restore urge blare connection errand exchange

9.2

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10.1

install reticent corroborate regretfully strength murder concise cunning intention holy satire query confused progression disillusion background mundane abrupt multiple enormously introduce emulate harmful pragmatic pity rebut liberate enthusiastic elucidate camaraderie disparage nature creep profitability impression racist sobriety occupy autonomy currently amiable reiterate reproduce cripple modest offer atom provincial augment ungratefully expansion yield rashly allude immigration silence epitome exacerbate somber avid dispute vindicate collaborate manufacturer embellish superficial propaganda incompetent objective diminish statistics endure ambivalent perpetuate illuminate phenomenon exasperate originality restrict anxiety anthropology circumstances aesthetic manufacturing conventional dubious vulnerable reality precedent entity success term critical repair underscore stepmother republican hesitantly classic wary contents prediction immediate invoke notorious implicit excluding input skeptical foster element punish frank humanity profound dessert orthodox substance disappear encourage neighborhood elder superfluous naive ascertain complacent resilient deafening military tend prudent glare acceptance skillfully induce monster beam gullible conciliate vessel petty cantankerous disclose archaeology anecdote disdain electronics substantiate subjective tourism advisable joyful incredible provocative psychological ruins discipline condone indifferent misfortune judgmental industrialize tasty assume astute mission mar protective definitely escape oppress shocked virtual zealous endorse qualification hostile eccentric abstract disparate geographical scrutinize generalization tolerate activity claim dogmatic influential obsolete extol implausible subsequent resource chronic benevolent improve confidential ambiguous seriously dearth perplex hatred throughout dine contemporary evoke essentially economic flagrant obscure alleviate eloquent dreaadful clumsy sympathy victim condemn vigor condescend spontaneous quell reprehensible substantially sleeve equivocal ironic decry errand articulate progressive eradicate refreshments elicit aspiration recently exemplary bribery theoretical disingenuous partisan revere particle nostalgia self-aggrandizement debunk tyranny rhetoric hierarchy warning whimsical venerate commend assert miserable awful vibe constrain undermine explicit differentiate compliment scrupulous contempt erroneous ideal refute imply cynical rash presume insight revival vary delay renounce indignant offensive temperate circumstantial export peep logo advertise suppress distort chunk convoluted denounce overwhelming fertility rigorous acquire arrogant university antagonize profitable indulgent strategic breathing idiosyncrasy profession frugal discern accommodation adversary incredulous disturbance digress social belie roam smug continual pertinent voluntarily elite subtle blame sincerity lick horror censure involvement candid infer futile impetuous exploit bewilder sustain diligent sincere protect sealed musical empathy callous parenthetical insure acorn sarcasm seize sacrificially allege emphatic irrelevant progress diplomatic stunned improvise deride reconcile meticulous deject scientifically incontrovertible pressure justify gloomy depict supplant endurance analogous diary bolster slip contemplate pesticide glow religious advocate negligent creator lament fundamental embrace throne inherent inferior valuable thrive trivial pretense reserved capricious refresh refusal flight boost explanation coherent prevalent tenacious official royalty assassin rub poach delete

10.2

warrant circumscribed somewhat explosive optimistic mandate previously detract opinion intuitive feasible intimate persistent humble simplicity tempt deliberate painful unethical fundamentals discrepancy remorse pessimistic possibility conclusion acknowledge impregnate soberly creation paralyze suitability oblige tranquil medal arbitrate pacify illusory susceptible vibrate vengeance infection democratic stressful grave speculative sample identification stifle obligation revenge organization namely mediocre practical scream weaken consensus affectionate deficient treacherous console isolation ingenious memory melodrama despair awestruck composition regret recommendation celebrity decision devoid opaque ornamentation longevity participate dread restore interrogate aid accordingly mislead embarrassment optimism domestic apt funds virtue geography fundamentally thoroughly press despite horrible chilling rental esteemed disappointment innovative contemplation assign popularize haunt deafen serene percent estrangement suffer extravagant throng estimate comment priesthood mass dreadfully promote periphery animated saying relate clarity triple derivative succeed distortion register suicide improvement discreet inquisition probable curative incident praise convenience baffle covet dreadful genuinely weary undisturbed disgruntled humility renown nonchalant monopoly comedy vague decisive inconsequential announcement fabricated nevertheless vigilant scarce neglectful hushed attainment tedious explode snatch pslm agency sentimental tension adhere meanwhile sacred avert conformity likewise challenger accessible responsibility peril contact event roast fallible catastrophic competitor violate resolute deceive exaggeration discredit intolerable approve paste dimly novelist demeanor norm politician satisfaction obvious vehicle reservation defer involve restoration crush audible assistant backpack attain inanimate commemorate confrontation emigration parasite disperse quantitative laughter policy vulgar occasionally repay effective eulogy starvation empty therapeutic overall immortal encompass inappropriate opportune engagement illustrate turmoil observatory classification expression reminiscence comedian invention depress remedy protagonist gesture texture diplomatic election prolong conducive emotional invigorate curiosity expressive %

K-12 Words was originally published on PinkWrite

[carolcooks2]

Welcome to my new series…food-related of course…I was challenged way back at the beginning of this year by Pete…who suggested that maybe I should use ingredients and cooking methods where the letter used, for example, was the last letter i.e Pizza(A)…

On reflection, I think it was a good idea although how I will fare when I get to some letters I am not sure if it will be doable, but, I will give it a good go… I am not one to back off if challenged…hehe

Today it starts with Aromatic(C)

Aromatic:- There is nothing quite like walking into a kitchen and smelling an aromatic smell which gets those taste buds zinging like bacon, coffee or bread baking or walking along the street and passing a house or a cafe and those delicious smells come wafting past your nose…it can be combinations of vegetables and herbs (and sometimes even meats) that are heated in some fat – like butter, oil, or coconut milk – at the beginning of a dish. The heated fat helps these ingredients release addictive aromas and impart deep flavours into the dish that’s being cooked.

I think apart from bread and bacon my favourite smells are spices…cinnamon,  cloves, nutmeg, star anise so many beautiful aromatic spices…

Armagnac or Cognac: What is your preference? Do you know the difference between these two brandies? I should have as my father loved a glass of brandy his favourite being Cognac…

The major difference between Cognac and Armagnac is the distillation. While Cognac is twice distilled using a pot still, Armagnac undergoes column distillation… column stills are 15 plates or less,” says Leonardo Comercio, sales manager for PM Spirits, an importer that specializes in brandy. “They are not there to strip and transfer raw material into a neutral distillate. They cleanse it and give it a high aromatic tone that would still be a flavourful distillate before it even goes into the barrel.”

Cognac is a brandy specifically made from wine in the Cognac region of France. The primary grape used to make Cognac is Ugni Blanc, though smaller amounts of Folle Blanche (also called Picpoul) and Colombard are allowed.

Armagnac is more rustic in production, which results in a full-flavoured brandy that importer Charles Neal, of Charles Neal Selections, calls “a bit more…forward and punchy.” The brandy used to produce Armagnac was made historically by roving distillers. Stills in tow, they would travel to farms in the hinterlands, allowing the farmers to make brandy from their wine without having to buy equipment of their own…How cool is that?

Ascorbic(acid):- or as it is better known Vitamin C…the sunshine vitamin found in all the colourful fruits and vegetables and generally in quite high amounts ..Bell Peppers, Oranges, Pineapples, Limes, Lemons, Tomatoes, Broccoli…so many lovely coloured fruits and veggies to choose from so you get your quota of Vitamin C…

Aspic- A savoury jelly usually made from meat stock and sometimes meat, fish or eggs are added…it is then set into a mould to set and once set sliced…Aspic is a type of stock which is high in gelatin, and which sets into jelly when cooled. Unflavored gelatin will have basically the same mechanical properties as aspic, as long as the gelatin concentration is roughly the same (1/2 tbsp of dry gelatin will set about a cup of liquid.

I remember my mum and my nan making this years ago for high days and holidays…my dad and nan loved it us kids not so much..I am guessing now that gelatin may be used more often than not…My mum used to make something called brawn which was set in aspic jelly.

Balsamic:- or Balsamic vinegar which some say goes right back to Roman times…I love a good balsamic with oil and some beautiful bread and olives…That’s me sorted…

That beautiful thick vinegar takes any dish up a notch…Balsamic is not made from a wine like most kinds of vinegar but from grapes which are boiled down to concentrate the sugars this is called a grape must…this grape must is then divided into different tubs and a heated tile is put into each one…after one year this becomes vinegar and then goes through a process of being transferred through casks made of different woods while it is maturing..which can take several years…primarily from the Modena and Reggio Emilia regions in Italy…It wasn’t until the late 70’s when it became a global phenomenon and used by chefs and home cooks around the world…I am sure the production of it now has changed vastly but if you are able to get a properly matured balsamic… treat it with reverence…it is a wonderful thing…

Celeriac:- Not the prettiest vegetable in the rack is it? But what a wonderful vegetable it is …one of my favourites which unfortunately I can’t buy here but my visitors always sneak one or two in their cases we love it!

Belonging to the celery family it was cultivated for its edible stem or hypocotyl, and shoots. Celeriac can be peeled, cut and boiled then mashed like potatoes or baked whole…It makes a lovely soup or married with parsnips and baked au gratin it is a beautiful side dish. Raw it is a delicious slaw ingredient such a versatile vegetable it goes well with meat or fish.

Citric(acid):- Citric acid is a widely used preservative in the food and beverage industry. Citric acid was discovered by Karls Scheels in England in 1874 in lemon juice. Citric acid is found in almost all plants and in many microorganisms and animal tissues and fluids. Citric acid is a sour principle of citrus fruits such as orange and lemon and exhibits a mild and refreshing sour taste. It is widely used to add an acidic (sour) taste to soft drinks, jams, candies, and so on. It is also used as a natural preservative.

Garlic:- Garlic is also a lovely thing infused in Olive oil and is a base for many dishes, lovely garlic aioli or roasted garlic puree alleviates a dish to new heights. It is such a versatile little bulb as well as being packed with health benefits.

Baked garlic and shallots with sherry.

This to me is perfection…. Lovely young garlic cloves and beautiful banana shallots… Serve on grilled bread, with a spoonful or two of goat’s curd, or as an accompaniment to a simple roast chicken. Serves 4

Ingredients

4 garlic bulbs

8 banana shallots

5 lemon thyme sprigs (or ordinary thyme)

4 bay leaves

600 ml fresh chicken stock

180 ml sherry

50g unsalted butter, in pieces

50g parmesan, freshly grated

Salt and black pepper

Let’s Cook

Preheat the oven to 180C/350F/gas mark 4.

Slice the garlic bulbs in half horizontally and place in a roasting tray. Halve the shallots, slip off their outer skins and add to the garlic. Season, with salt and pepper, and then scatter the lemon thyme and bay leaves over the garlic and shallots…

Bring the chicken stock to the boil in a small pan; pour over the garlic and shallots. Drizzle over the sherry.

Cover the tray tightly with foil and roast in the oven for 40 minutes. Remove the foil and return to the oven for a further 15 minutes, until the shallots and garlic are golden brown and the stock has reduced down and thickened. Add the butter and parmesan and stir to combine. Taste, adjust the seasoning and then serve.

Gac (fruit):- Gac fruit is not a common fruit and quite a treat when it is found on the local markets in Southern Thailand or grown on land and in gardens as are many of the less commercial fruits.

With its prickly outer shell which is NOT edible this fruit grows on climbing vines. Going from green to a dark orange when it is ripe this fruit has a short season of only 2 months from December to January. It is quite a rare fruit but it can be found on local markets in Southern Thailand. It is the soft pulp surrounding the edible seeds which you eat. The seeds are not only edible but used in traditional Chinese medicines.

It is used to treat eye conditions, burns, skin problems and wounds.

The juice makes a healthy drink which is said to be good for the eyes, immunity, skin and heart health. The taste is a cross between a tomato and ripe papaya it is also commonly called the Gac fruit. Its other names are  Chanbada Fruit or spiny bitter gourd.

Today the Gac fruit extracts are used in very popular skincare supplements around the world. Rich in antioxidants and beta-carotene it is said to contain 70 times more than in tomatoes or zeaxanthin.

It has the highest concentration of beta-carotene than any other known fruit or vegetable as much as 10 times more than the carrot.

Once in the body, it converts to Vitamin A and is said to have a variety of protective properties.

Due to the fruits magnificent orange hue, it is often grown as an ornamental plant.

It is also used to make a delicious deep-fried sweet cooked in coconut batter. You will only find this sweet in the south of Thailand as the fruit is quite rare which also makes it expensive. It also tends to be found in local gardens and not really grown commercially.

Its brilliant orange colour is very attractive and it is also cooked in  Khao Soi( Sticky Rice) flavoured with cinnamon and served at New Year Celebrations and weddings.

Mollusc:- have soft bodies and don’t have legs, though some have flexible tentacles for sensing their environment or grabbing things. Mainly marine they include clams, scallops, oysters, and mussels. 

Sumac:- I hadn’t heard of sumac until a few years ago and it seems to have become increasingly more popular lately and is appearing in more recipes.

A wine-coloured ground spice is one of the most useful but still least known and most underappreciated. Made from dried berries, it has an appealing lemon-lime tartness that can be widely used. In Iran, they use it as a condiment, putting it onto the table with salt and pepper.

Using sumac instead of lemon juice or zest immediately enhances dishes, giving a fascinating and exotic twist. Fish, poultry and vegetable dishes all spring to life in a new way. Simply sprinkle over yoghurt as a dip, too. Try some you will be glad you have 🙂

Turmeric:- commonly used in Asian food. You probably know turmeric as the main spice in curry. It has a warm, bitter taste and is frequently used to flavour or colour curry powders, mustards, butter, and cheeses.

It grows freely here and is part of the ginger family the leaves are very, very similar it is only when you pull some up that the difference in the tubers is obvious. I grow both in my garden and keep them separate to avoid hubby getting confused when I ask him to get me some…

That’s all for this week see you in two weeks for the letter D (squiD)

Please stay safe as it seems in some places lockdowns are being introduced again…not good xx

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and well being.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…Then, I will be happy!

Please stay safe and well and follow your governments safety guidelines remember we are all in this together xxx

  The Culinary Alphabet with a twist…The letter C(aromatiC)

Welcome to my new series…food-related of course…I was challenged way back at the beginning of this year by Pete…who suggested that maybe I should use ingredients and cooking methods where the letter used, for example, was the last letter i.e Pizza(A)…

The Culinary Alphabet with a twist…The letter C(aromatiC) Welcome to my new series…food-related of course…I was challenged way back at the beginning of this year by Pete…who suggested that maybe I should use ingredients and cooking methods where the letter used, for example, was the last letter i.e Pizza(A)…

[thecoroutfitters]

Written by R. Ann Parris on The Prepper Journal.

Some of us are restricted entirely to small spaces, and some of us have either clay, rock, or sandy soils that are easier to avoid than to mitigate. Some of us keep container gardens going for convenience, enjoyment, and mitigating seasonal threats from pests to cold, high winds or thunderstorms to dry conditions, even when we have some elbow room and decent starting soil.

On a windowsill or a bookcase, up on a balcony or down on a patio, and even out in the yard or lining our driveway, there are some practices that can make our container gardens more productive, more efficient, and easier to maintain.

Mulch Containers

Even small containers can benefit from mulching. Indoors or out, it limits evaporation, and it prevents compaction from overhead watering and rain.

It also reduces the number of weeds with immediate access to soil for outdoor containers, both decreasing competition with plants we want and making them easier to pull and with less disturbance to our plants and the soil.

Mulching also has significant value in providing an insulating barrier. That insulation protects tender seedlings just starting roots from drying out, and can help mitigate both heat and cold.

That’s particularly valuable when it comes to containers, because they’re prone to drying out and vulnerable to weather extremes.

Go Big

We’re talking container size here, not leaping whole hog into a massive investment of time, energy, and resources by lining every possible vertical and horizontal inch with plants. 

Even when provided with nutrient-rich soils and liquid feeds, plants do better with some room to groove. In the ground or larger beds, roots are able to spread readily. Smaller containers limit not only the depth, but also the width roots can expand into.

(The really tiny tabletop strawberry planters are notorious for problems due to overcrowded roots.) 

The relationship between square- and cubic footage, total volume and surface area, all factor in when it comes to planters and beds.

The ability to access additional root space and water from the soil under each successive tier is what makes some types of herb spirals, stair-step planters, and pyramids so successful and efficient when square footage is limited.

We can get away with a little bit more for short-lifespan plants that are being harvested as baby leaves, but for perennials and larger plants, adequate root space greatly impacts success over the season.

When eyeballing planters, don’t forget to decrease the usable space by about an inch at the top – soil will settle, but containers that are filled right to the rim will overflow quickly and we’re likely to lose soil as we dig in there.

Pot Mods

When selecting a container, evaluate it on not just the soil volume and dimensions, but also the ability to add additional drainage holes.

Ideally, we’ll be able to put in those extra holes 1-4” up the sides of the pots, providing both adequate drainage that many pots lack, but also the ability to do a fill with rock, sand, mulch, flake animal bedding, pine cones, branches, or empty soda bottles peppered with holes.

The junk-filled space creates a reservoir area that limits how often we need to water, much akin to sub-irrigated planters and still-water hydroponics/aquaponics methods.

While we’re at it, we might also consider adding a PVC tube, soda bottle with holes drilled, small clay pots epoxied together, a small transplant pot buried to ground level, or similar to create ollas or a chute that will help us deliver water directly to the root zones. 

Doing so limits evaporation loss, some pests, and can make watering faster – we can dump and go, rather than slowly soak.

Watering & Washout

Water creates two of the biggest challenges to both raised beds and container gardens. Material selection can factor in, increasing evaporation like clay pots – which isn’t always a bad thing – or exasperating heat issues like many metal and dark containers – which, again, has benefits in some seasons and climates.

The greatest factor is usually just the soil-to-plant ratio. There’s just not much water-holding capacity in many planters.

That means we’ll typically have to water more often, versus plants that are in bigger beds or the ground.

In addition to creating reservoirs for our plants, if we can, try sinking containers in the ground – even partway. It can provide not only additional access to water and decreased water drainage, but also some temperature regulation.

Nutrients washing out of pots during heavy rains is also a common issue.

It can be combated by using plastic or poly covers, or by adding fertilizers in small increments to the top of planters, rather than mixed into the soils, whether that’s coffee grounds and Epsom salts sprinkled on top, feeder sticks, in-situ composting, or liquid fertilizers applied as we water.

  Add Amendments

No matter how we combat things like irrigation needs and washout – or if they’re even factors that affect our containers – we have to revitalize the soil in our planters, just like in beds and in-ground plots.

Some containers are large enough for compost chutes/tubes or even “trench” composting methods.

Intensive Spacing

We can absolutely use individual planters to mimic the tight spacing we see in intensive gardening methods like square foot gardening and bio-intensive or bio-dynamic gardening.

Buckets, troughs with at least six-inch soil depths, and similar shapes make conversions easy and simple and can maximize the typically square worlds we inhabit. Storage totes and lined or plastic drawers share similar benefits, but even smaller containers like cut-down soda bottles can work.

However, it requires the same super-rich soil mixes we’d use in beds.

That means additional amendments and the ability to re-mix soils, which we need to plan for in our spaces.

Be Ruthless

While we can congestion plant our containers, we do have to give plants the space they need. Many gardeners both large and micro scale are prone to overcrowd or skip thinning, for a variety of reasons, to the detriment of their yields.

Finding the happy medium between wasted space and bare soil, and overcrowding plants – stunting them as they fight for root space, sunlight and nutrients – requires a little practice. Our exact soil mixes, feeding, irrigation, and the humidity, wind, and heat of our environments affect the exact spacing.

Ruthlessly selecting our “keepers” can start even earlier, particularly if all we have are small-space containers. We have to be realistic about not only what will grow – productively – in that space, but how many plants it takes to harvest usable amounts at a time.

While there is value in any growing – both mentally and the practice it provides – planning worthwhile plantings will help us better assess in the long run.

When we’re restricted, we might skip the large, long-growing plants that may offer only 1-2 harvests, such as ball cabbage, broccoli, corn, or some large winter melons.

Instead, we might focus on the indeterminate, cut-and-come-again, and staggered crops that give higher total yields at faster rates, such as smaller summer or acorn squash, lettuces, peas that offer greens as well as pods, and cherry or grape tomatoes.

Cover Crop

Container gardens benefit from cover crops just like raised beds and large plots. The fumigant, disease-cycle breaks, revitalization, soil loosening, aeration, and drainage benefits all apply even at micro-scale.

To get the most out of a container cover – especially with limited space – aim for those that also offer culinary or medicinal uses, or will provide small-animal feed or mulch for our planters.

Some can also provide early- and late-season flowering for beneficial insects, birds, and bats that are as useful on skyrise balconies as they are for rural gardens and orchards.

Companion Plant

In some cases, like inter-planting onions and lettuce, companions are possible even in small containers.

Other times, like keeping marigolds or basil near tomatoes instead of sharing a tote, we might not get the full benefits companion planting can produce, but their presence still offers some assistance.

Flowering culinary herbs, nasturtium, echinacea, and flowering wild edibles can commonly do double duty.

They aid pollinators early, late, and during flowering gulfs, encourage the predatory and parasitic insects that lower our pest loads, serve as camouflage and “bug breaks” between our edible crops, and help repel human-munching bugs and crop pests, while also providing a direct harvest for spicing, medicinals, or greens. 

Cluster Containers

Interspersing our veggies nets more than the benefits of essentially companion planting.

Keeping planters together instead of spread out can help shade the containers and any bare soil in summer, reducing heat and evaporative losses that lead to extra irrigation.

It also provides a larger mass, which aids in temperature regulation in both summer and on the cooler fringes of spring and autumn.

Ready, Set, Grow

Container gardening fits into almost any lifestyle. Whether we’re restricted to a windowsill or a shelf with a lamp, or have acres to play with, there are numerous benefits to adding some pots or trays to our production.

The local garden club or Master Gardener association and sometimes even our ag extensions can offer additional suggestions for improving yields and making our planters as productive and easy to maintain as possible. So can locals with blogs and YouTube channels, and sites like GrowVeg or seed suppliers.

Wherever we source our information, get started this season. However big or small our production, whatever our motivation for growing, the learning curve is too steep to put it off.

Be sure to check out The Prepper Journal Store and follow The Prepper Journal on Facebook!

The post Productive & Easy Container Gardening appeared first on The Prepper Journal.

from The Prepper Journal Don't forget to visit the store and pick up some gear at The COR Outfitters. How prepared are you for emergencies? #SurvivalFirestarter #SurvivalBugOutBackpack #PrepperSurvivalPack #SHTFGear #SHTFBag

[josephkitchen0]

A Guide to Herbs That Grow in Winter

Just about when we’re ready to focus our energies indoors to hearth, home and family; and have the time, cooler temperatures and incentive to prepare some of those elaborate, healthy and hardy meals, the bounty of fresh herbs has diminished. Not to fret. There are more ways to skin this cat than cords of wood in your winter stash. Yes, there are herbs that grow in winter!

The options for a year-round supply of herbs are numerous: with some as close as your windowsill; a few (depending upon your climate zone), just beneath the layer of protective mulch you laid over your perennials in the fall; and a host of others bordering on the fringes of culinary creativity.

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Fresh Herbs

The perceived ideal, of course, for herbs that grow in winter, would be to have an ongoing supply of the fresh product.

Within this realm, there are only three possibilities: harvest from the outdoors; harvest from an indoor herb garden; and harvest from the grocery store.

Of these, of course, harvest from an already established outdoors patch is preferable – since in many weather zones, a limited supply (at least) can be available; and most particularly since your planting and maintenance work is behind you.

The least desirable, from my point of view (even though we grow and market pre-packaged fresh-cut herbs through the grocery store venue), is the purchase option.

Wintertime Outdoor Harvest

Unless you’re fortunate enough to live in a mild climate zone – with no fear of frost (or such few frost days that you can temporarily protect your herb patch), you should know these things:

• At the first frost, say good-bye to growing basil outdoors (since it’s an annual) until next spring.

• Also at the first frost, unless covered with a very generous topping of straw (or other type of cover), tarragon will most likely leave you for the season, as well.

• While the exposed foliage of oregano, thyme and sage garden herbs may become somewhat discolored and bruised by the first frosts – they will continue to produce usable leaves (even if left uncovered) until heavy duty prolonged cold temperatures set in.

• If you are growing chives, expect them to die back for a good winter’s rest at the first heavy frost or freeze.

• Salad Burnet and Winter Savory thrive during the winter (covered or not).

• Covering your herbs that grow in winter with a heavy layer of straw can buy you months of continued harvest and, provided you are not snowed in as you read this, you can still do that now.

• If you live in a fairly moderate climate zone, such as we do in southwest Missouri (where relatively mild temperatures are not uncommon in some years), you might be surprised at the amount of herbs still viable and harvestable throughout the winter months in your outdoors home patch – using this coverage method (which is a nice composting thing to do for your herbs at any rate).

• Simply lift up the straw cover, gather yourself a handful of the herb of your choice, and reposition the covering. Done deal.

• Snow cover, in my experience, does not seem to be the governing factor here (in fact, over the straw, it provides an enhanced protective environment).

• But prolonged periods of below-freezing temperatures will send most herbs directly into hibernation.

• To harvest herbs under the snow, simply slough off the snow, then remove the straw covering enough to harvest your herb handful, then reposition the straw.

• Of course, there are limits here, and if there’s a tremendous amount of snow covering, you may not be able to remember which herb is where; it’s not worth the digging; and there are other indoor options.

  Indoor Herb Gardens

• Of the indoor herb gardens, there are two, in my opinion, that make sense: an indoor potted garden inside your home; or a potted or planter garden inside a greenhouse (or glassed in sun room area) if you have one.

• If you do happen to have a greenhouse/sunroom type area that can be closed off and where the prevailing temperatures can stay above freezing – this is an ideal way of maintaining a fresh supply of herbs during winter.

• The advantages of this alternative, if available, are the daytime sun should provide the necessary heating; an open door on warmer days should provide the necessary air circulation; and you can expand the amount of herb plants harbored here since you’re not taking up usable home space.

• Whether your indoor herb garden is in the home or greenhouse-type setting, you have two alternatives planting methods: seeds or cuttings.

• The location of your indoor garden is dependent upon choice, availability, and space.

• Containers: If you are going to use cuttings from your existing outdoor patch, use fairly large containers, so that the plants will not become root bound. If you intend to seed your plants, a smaller container will suffice.

• Drainage: No matter the size of the container or the choice of planting method, make sure that your pot, planter or container has sufficient drainage (as nothing will kill most herbs quicker than having their feet stand in water for a prolonged period of time). Place some gravel or broken glass, pot pieces, whatever in the bottom before you put in your soil.

• Soil: Use potting soil, rather than your ground soil as it is not as heavy or dense, and is better aerated. Plant cuttings vs. seeds: Plant cuttings (for some herbs) will generally take longer to produce usable herbs for you, than direct seeding into the pot.

However, your yield from the newly seeded plants will be less over the long haul, than potted perennial cuttings once they take hold.

In some cases, if you want these herbs fresh, you may have to seed them: basil, dill, cilantro, and parsley.

• Plant cuttings: Taking plant cuttings can be done at any time (even this late in the season) so don’t be shy.

Go to your herb patch and simply dig up a generous portion of your oregano, sage, thyme, tarragon, Winter Savory and Salad Burnet. While you’re there, dig up a clump of chives. You don’t need the entire plant, just slice out a portion (all the way to the root base) that you feel will be adequate. Sometimes with sage, you can simply pull a side portion away from the mother plant. Don’t be put off if the plant looks and acts dead. As long as the roots seem viable, you’ll be in business.

Divide up your clumps (I usually simply gently tear them apart for separation). Then, before you plant any given variety, cut the plant growth portion (leaves or where foliage used to be) down to about one-to-two inches from the base. Also, cut the root portion to about one-to-two inches from below the base.

Wet down the potting soil in your containers and plant the cuttings so that only about an inch of the top is visible.

Place containers off the ground to prevent any freezing.

After this, keep your soil moist (but not drenched) and make sure that the area in which they are housed does not get too hot (if heated by the sun)-it’s okay to open the door in the afternoons-nor too cold (freezing prohibitive)

• Sowing Seeds: Prepare your containers as you would for plant cuttings, only sow a sprinkling of seed on top of the wetted potting soil, and then cover (all but sage, which germinates by light) the seeds with a slight covering of potting soil. Moisten down and wait.To germinate, most herb seeds will need at least a 65ºF environment during the better portion of the day and will need sunlight, so place the containers accordingly. Keep the soil moist (not soaking—this will cause rot rather than germination) until the little puppies start to show signs of life. Then, water as you would any plant, but only begin harvest after the plant is well underway (about their third true leaf groups) and then, only harvest sparingly.

Purchasing Fresh Cut Herbs

Unless you’re really really in a bind, shy away from this option if you can. In the first place, the price is prohibitive and, generally speaking, because herbs are so perishable the quality of the herbs is lower (over its grocery store shelf life) that the fresh-cut (from your own patch) to which you have become accustomed.

Better now, to gear toward some value-added creative stuff to winter you over.

Creative Value-Added Herb Products

(Great for holiday gift giving as well as winter home use)

If you still have any herbs growing outdoors (Salad Burnet and Winter Savory at the very least should be), gather them NOW.

If you have harvestable herbs in pots, planters, or underneath your straw (and possibly snow), gather them NOW.

Once they’re gathered, take a few hours out of your day and make some herbal vinegars or hang them to dry (in an airy warm place) for use in some creative dried herb mixes later on.

  Homemade Vinegar Recipes Using Herbs

• Sterilize some bottles and their lids (wine bottles are okay, the glass bottled water-types are exquisite and pint canning jars will suffice). I use a bleach/detergent mix to wash, then soak in boiled still-hot water to sterilize.

• Once the bottles are cooled and thoroughly dry (this is a must, as water in the vinegar mixture will cloud it up), place a few herb sprigs (upside down) into the glass container.

• Pour in room temperature vinegar (white is preferred, but cider will do) to within about 1/4 inch of the top of the container.

• Seal the container with a cork, its own screw on top, or jar lid.

• Melt some paraffin wax; then let it cool down (not to the “white” stage, but less than “burn you” stage) and carefully submerge the lid into the paraffin BELOW the closure point so that the wax covers the lid as well as the top part of the container.

• Repeat this about three or four times (reheating the paraffin up to the desired temperature, if necessary).

• These will be ready for use in about three weeks. Use in stews, soups, salads, and as a meat or fish marinade to obtain the desired flavor of any given herb.

• As gifts: You can be creative and tie something around the neck of the bottle or jar, just at the bottom of the lid. You can do this after you complete the paraffin process or you can do it before (making sure it doesn’t drop into the wax as you’re sealing the lid on).

Dried Herb Mixes

• If you’ve been savvy enough to have dried some herbs early on – or have just now harvested some to dry – you can save these for use all winter long. And while these are never as tasty as the fresh variety, they can come pretty close.

• If you want to be creative, you can drum up some ideal time-saver combinations and shorten your holiday gift-giving list at the same time.

• Dried herbs (single-type or mixes) can be stored in any air-tight container; OR can be placed in tea bags (and then stored in air-tight containers).

• Tea bags are pretty neat since they enclose the dried herbs and will offer the flavor (but the not the little green things floating in your food) and can be pre-made into just the right amounts for one meal, with no measuring later on. Also, packaged in a tin, they make ideal gifts.

Herb Mixes

Some suggestions (or used in dried form, the combos you are accustomed to in the fresh form):

• Beans: Parsley, Sage, Thyme, Savory

• Beef or Venison: Oregano, Thyme, Tarragon (or Sage)

• Chicken: Basil (or Dill seeds), Sage, Thyme

• Fish: Basil (or Fennel Seeds), Parsley, Chives

• Bouquet Garni (for soups, stews): Parsley, Thyme, Bay

• Bouquet Provencal (for soups, stews, sauces): Thyme, Rosemary, Fennel Seed, and Bay.

At any rate, between the fresh, dried and value-added combinations, your family should enjoy a very delicious herb-filled wintertime.

Wishing for you the best of wintertime and holiday season, and enjoy your herbs that grow in winter.

Originally published in 2011 and regularly vetted for accuracy.

A Guide to Herbs That Grow in Winter was originally posted by All About Chickens

[benjamingarden]

This Month On The Farm: May 2018 - Kitchen Reno & Chick Updates, A Whistle Pigs Wind Tunnel, Jack's New Bath Mat, and More!

If you’re just tuning in, this is a brand new ongoing series in which I document each month of our lives in our transition to a simple, homemade life on a modern homestead. We ditched town and moved to the country in 2008 and we blog about both our successful and not-so-successful ventures in homesteading, switching to natural products, and embracing a whole foods lifestyle.  Check out the entire series here.

Oh, the weather.  It's been quite a blend of beautiful days, a sprinkling of humid days, and a day here and there of rain (also deemed a beautiful day - particularly to the garden!!).  While April ended up being one of the warmest on record, May was a bit cooler than normal overall.  It was a lovely month though and we were even able to get the garden in early and without row covers to keep it warm.

we've been eating a LOT of asparagus lately

herb box on the back deck

potato plants

The Garden The dehydrator has now taken it's summer position on the pellet stove.  We leave it there all summer and the first part of fall so we can throw fruits and veggies in as they come in season.  It's annual reappearance actually came about a bit early this year to ensure apples didn't go bad.  I had a few apples from our local orchard that were starting to go past their prime so I wanted to slice them up and dry them out.  So, it's all set for it's first in-season produce which will be strawberries! I did restrain myself on the garden and did not plant as much as I would have liked to.  I'm a sucker for seeds!  I really wish I had the time to plant it all as it's so gratifying to nurture it to harvest.  Instead, I resisted the urge and only planted sugar snap peas, spinach, kale, tomatoes (a LOT of tomatoes.......), peppers, broccoli, cauliflower, lettuce, zucchini, green beans and cucumbers.  Most of our garden will be for putting up.  Green beans, spinach, sugar snaps, broccoli, kale and peppers will be frozen, what cukes we don't eat fresh will be transformed into pickles and canned, and tomatoes will be made into sauces and salsa and canned as well as canning them as whole tomatoes and diced tomatoes.  This is if the critters stay away - I did not plant enough for us AND them...... We have a small asparagus bed as well, which we will be expanding.  We are going to add more once the harvest is complete for the year - should be over next week.  Our blueberry bushes are still small so we'll be picking at a local field again this year.  I removed our strawberry plants last year because I just couldn't keep fighting the critters for them so I'll be picking those at a local field as well in another week or two.  We'll also do u-pick for winter squash rather than growing it this year.  Our pear tree is looking good so, fingers crossed, we shall see some delicious pears, and our elderberry bush will produce a generous amount of berries that we will need to make time to dehydrate (so we can make elderberry syrup throughout the winter for amazing immune system boosting). Our farmer's markets will keep us in supply of the remainder of veggies & fruit. Rhubarb is in season right now.  I don't grow it, however, we're able to buy it at our farmer's market.  I've made Strawberry Rhubarb Pie (using up some of our frozen strawberries), and super moist Rhubarb Cake.  I also plan to make and can a few rhubarb recipes for use this winter. I was thrilled to be able to weed and mulch our flower beds.  Well, I have 3 to go, but it's almost completed.  I haven't had time to do this in a couple of years and it looks really nice.  We added a few plants too, just to bring a bit more life to the front yard.  I also moved my zucchini plants to the front yard.  I'll be interested to see how this works.  We've struggled with squash bugs for 2 years so I'm hoping that moving them 1/2 acre away will help. Whistle Pig vs. The Wind Tunnel Ground Hogs, a.k.a. Whistle Pigs (I like this name better so I'll be using it) are quite bountiful in these parts.  They are cute little things who completely terrorize my garden from time-to-time. I haven't seen any this year, although I continue to keep a lookout, knowing they must be around.  I've seen wild bunnies, but no whistle pigs.  Until last week.  I was walking up the driveway to retrieve the garbage cans.  Although we've had whistle pigs live in our front ditch before, it didn't even strike me that there could possibly be one there.  Until we almost collided. I had grabbed both the recycling can and the regular trash can, but the recycling can was falling over.  As I leaned into it to catch it, a whistle pig whizzed by me at top speed, narrowly missing my leg.  I jumped, causing the recycling can to fall into my leg and lodge the can's edge into it before I was able to grab it and keep both it and myself standing up.  My leg hurt a bit, my heart was racing a bit, and I headed up the driveway, pushing one can and pulling the other. I shared my near collision with J who shared the same concern that I had.  It's likely to get hit by a car if it stays in the drainage pipe in our ditch.  Every single year, for the past few years, we've had a whistle pig hit and killed.  We're assuming they were the ones who took up residence in the drainage ditch.  So, it was decided that J would try to relocate it.  Off he headed to the barn and came out holding the have-a-heart cage in one hand and the leaf blower in the other.  Leaf blower?  What is THAT for?  I followed behind him, inquiring about the tactic.  His thought process was to blow into one side of the drainage ditch and leave the trap at the other end.  This way, when he runs out, he runs right into the trap.  Oh boy, I said silently.  I just don't think this is going to work. The leaf blower was turned on and the wind went through from one side to the other.  Leaves came out, a few sticks came out, a random piece of trash came out, but no whistle pig.  He tried it again.  No whistle pig.  I suggested that the poor guy was probably traumatized and wouldn't come out for days as J began to start round 3.  He finally agreed and gave up on the wind tunnel theory. We haven't seen the little guy again.  I'm not sure if he packed his little whistle pig suitcase up and left on his own or if he's just hunkered down waiting for Armageddon to come to an end.  Only time will tell.

 a work in progress......

Kitchen Renovation/Projects Well, it's not done.  We still have painting left to do but everything else is completed.  For now....... I have one final project on the calendar for next year which is to open up the wall a bit more between the kitchen and the dining room.  Because of this, we made sure we had extra hard wood flooring of both the dining room (that was installed last year) and the kitchen (the kitchen is a vinyl "hardwood" flooring). We absolutely LOVE the larger window, the countertops, the stove, the backsplash, the sink, the faucet (who knew I would love a faucet?) and the flooring.  Love, love, love it all.  The window is only inches taller than the previous window but it feels even bigger!! I will share more photos once it's completed. We are hoping to go through the garden shed in the next week.  This isn't a huge project, although I'm sure it will be time consuming.  The garden shed has, unfortunately, become a catch-all building and because this "catch-all" will be going away this year, well, we need to go through it.  Anytime you need to go through things and assess "keep", "sell" or "give away" and then box up the "keep", it seems to take more time than one would expect it to, doesn't it?  It's not, for the most part, my stuff, it's mostly J's, so I'll just be there to help organize.

the chicks are getting big!

The Coop Girls The "littles" are getting so big!!!  They are so sweet.  It's really enjoyable to watch them as they figure out what their wings are for, as they realize grass and bugs are delicious, as they learn to roost, and as they see and react to new things in their world (seeing the dogs for the first time was quite scary for them - something, I swear, they chatted about all day long). The big girls stand and glare at them.  Actually, only a few of the big girls do, but it is really funny to watch.  They are so disgusted by them and their cute little chirping - you can just read it on their face.  Egg production is up, however, and that's a good thing. We continue to get jumbo eggs about twice per week.  Still not sure who's laying these marvels, but we love to collect them.  It's always fun to see their shape (one actually looked very much like a football in shape) and size.  About a month ago we switched them to a new Certified Organic feed from Green Mountain Feeds.  They seem to really like it.  It's non-GMO and soybean free.  We are able to get it from our local feed store which makes it very handy.

Oliver

Jack

Emerson

The Dogs + Jack Oh Jack.  A guy who discovers new obsessions from time-to-time.  He has a new one.  The new bathroom rug.  He believes it was purchased for him and gets very upset when anyone else dares to step foot on it.  He's a guy who loves texture so, apparently, I selected a nicely textured rug.  I bought a second one once we knew we liked it.  This way it doesn't get worn out so quickly.  J joked that we should give one of them to Jack and put it upstairs so we can once again use the bathroom in peace and without his attitude. The dogs are doing well.  They LOVE the sunny weather so there can be more outside time. More time to supervise the school buses, UPS man, and postal delivery guy.  And any white vehicles.  Oliver hates white vehicles.  I have no idea why, he has since we adopted him.  There is also some construction going on a few properties away so anytime the back-up beeping starts he jumps up and listens.  Our previous Fed-Ex guy used to back up our driveway when he would deliver to us.  It's been about a year since he's left our route but Oliver still remembers this and waits for "Mr. Mark" to come and visit him.  The poor guy is always disappointed.  So, back to napping he goes.

The Business Although it's not technically summer, to us this is the start of our summer season so we are in full swing!  We are trying to keep production running smoothly.  We start our second farmer's market next Wednesday.  It's a market we did two years ago and loved it.  Last year we were too busy to attend.  Since we are now both working for the business we can pick it back up again and we are thrilled!  It's a beautiful market.  It lasts from June through September, making it a nice addition to our week.

How was your May?

If you would like to see more of our day-to-day, please join us on Instagram.

This Month On The Farm: May 2018 - Kitchen Reno & Chick Updates, A Whistle Pigs Wind Tunnel, Jack's New Bath Mat, and More! was originally posted by My Favorite Chicken Blogs(benjamingardening)

[cooljonny18-blog]

Garden Projects for Early Spring

Garden Projects for Early Spring

A few early preparations for the spring  gardening season will bring benefits all year long.

The urge to garden in early spring is primal. Re-connecting with the earth is affirming, renewing, promising. Waking up the garden to a new growing season is about more than soil and seedlings...this rite of spring is a tonic to the gardener as well.

Early spring garden & yard tasks

• clear drainage ditches Leaves and debris gather in drainage areas over the winter. Now is the time to ensure that the spring rains will have adequate runoff. Spring seedlings do best in soil which drains well. Because vegetative growth is at a low point in early spring, this is the easiest time of year for clearing drainage ditches. And be sure to put the cleared material, usually dead leaves and small branches, into the compost. Spring compost piles are commonly short on carbon-rich materials, and every addition helps. • repair any bowed sides to raised beds. fix trellises and fencing. Soggy winter soil puts a strain on raised beds; sometimes a stake will rot and give way. Any bowed or leaning sides should be fixed now. Dig back the soil behind the bowed side and drive in new stakes on the inside of the sideboards with a slight inward lean. Push sideboards up to stakes and fasten well with screws or nails. If you are interested in purchasing a raised bed, we have a comprehensive selection of Raised Garden Beds available in our online store. Trellises and fencing are also easiest to repair in early spring, with less growth to work around and fewer roots to disturb. Setting new fenceposts, however, is best done after the spring rains have had a chance to drain through the ground. If the water table is too high, post holes will fill with water as you try to dig. • weed young spring weeds. mulch bare spots in beds. Any weeds which appear in your garden beds will be easiest to pull now, as the roots are shallow. Covering bare spots with mulch or ground cover will minimize the emergence of new weeds. Adding mulch to a depth of 3 to 4 inches is usually sufficient. Black plastic sheeting can also be used to cover the beds before planting as a way to suppress emerging weeds. And if you flip the sheeting over once a week you may likely find slugs which have been hiding in the bed. This is a simple way to reduce the slug population in garden beds. When adding mulch to garden beds or around the base of fruit trees, keep the mulch a few inches away from tree trunks and the crowns and stems of plants. This will help reduce rot on the stems of young plants and will protect the bark of young fruit trees. • when it's dry enough, 'top dress' beds. Top dress garden beds with compost or well-seasoned manure in preparation for planting. Resist the urge to dig the bed; established beds have a complex soil ecosystem which is best left undisturbed. Nutrients added from the top will work their way down into the soil. In early spring you may find that your compost pile is wet and does not apprea to be actively composting the materias you've been adding through the winter months. If this is the case, read our article How to fix a soggy compost pile. • early spring is the time for lime. Soils with a pH below 6.2 will benefit from the addition of lime. Dolomite is the finest grind, and is recommended. With ground limestone it will take twice as long for plants to derive any benefit from it. Ideally, lime should be added several weeks before planting. Hydrate lime, or "quick lime", is not recommended, as it can change the soil pH so rapidly that plants may be damaged. Cover newly limed beds with plastic during heavy spring rains to prevent runoff. Soil pH can be determined by using a soil pH test kit. • prepare your lawn for spring. Rake the lawn to remove dead growth and winter debris. This helps bring light and air to the soil level, encouraging the grass to grow. Re-seed bare patches of lawn. Rake bare spots firmly with a metal rake before seeding. Sprinkle grass seed into a bucket of soil and spread evenly over the bare spot. Keep well-watered until seeds germinate and the new grass establishes. Pre-emergent herbicides such as corn gluten may be applied now. • thin dead foliage of ornamental grasses and ferns. pull vegetable plant skeletons. Once new growth begins. it becomes difficult to thin ornamentals without damaging the plant. New growth will quickly replace the culled foliage. And if you didn't get around to this last fall, pull the old tomato, squash and other plant skeletons to clear the bed for planting. Plant skeletons can be added to the compost if you are sure they do not harbor any plant disease.

Vegetables and flowers

• plant early spring vegetables when soil is workable. Soil is ready for gardening once it is free of ice crystals and crumbles easily. Soil that is too wet is easily compacted, reducing beneficial soil aeration. Common early spring crops are peas, spinach, lettuces and leeks. For a prolonged harvest, plant several varieties, each with a different maturation date. Follow these crops with broccoli, cabbage, radishes, kale, turnips, new potatoes and onions. Mulch early bulbs if you live in areas where freezing temperatures hang on. • protect seedlings from hard frosts. Early spring plantings are vulnerable to hard frost which can set in overnight. If you expect a hard frost, cover seedlings overnight with anything you have on hand - an overturned bucket or cardboard box (with a rock on top) or large flower pot, a portable garden cloche, or a cold frame. If your garden has the space, and your budget allows, a starter greenhouse is ideal for starting seedlings early in the season and protecting them from inconsistent early spring weather. • be one step ahead of the cabbage moth. Once the frosts are gone, the cabbage moth may appear. It lays eggs against the lower stems of brassica seedlings - cabbage, broccoli, brussel sprout, kale, cauliflower. Once the eggs hatch, the seedlings lose vigor and often die. Be prepared to protect these crops from root maggots by covering plantings with row covers or applying small pieces of barrier paper around the seedling stem base. Maggots are more of a problem in cool, wet soils. • plant out daffodils, lilies, crocus, hyacinth and any other bulbs, Early spring is the time to set out bulbs which were forced in pots or bowls in the house. Some may bloom next spring, others may take two or three years to rebuild enough food reserve to support flowering. • divide perennials. clear and mulch perennial beds. For easier handling try to time the division so emerging shoots are only 2 to 4 inches tall. Prepare new beds for perennial flowers by spreading a 6-inch deep layer of organic matter (i.e. peat moss, compost, rotted manure) and work in deeply. Plants growing in deep, rich soil are less likely to suffer from summer drought. Existing perennial beds can be cleared of old plant debris and mulched to prevent weed growth. Mulch should be applied around, but not over the sprouting root mass of each plant. Stakes can also be put in the ground now for sprouting perennials such as asparagrus, which may need support for it's tall ferns later in the season in gardens exposed to wind. Be sure to set the stakes well clear of the root mass so as not to disturb emerging shoots.

Shrubs and trees

• prune out dead or damaged branches Prune unwanted branches of trees and shrubs after new growth has begun. Cut back any remaining dead perennial foliage from last season. Prune roses just before they start to bud out. Spring blooming trees and shrubs, however, should not be pruned in late winter; their flower buds are ready to open as temperatures warm. Azaleas, forsythia, weigela, dogwood, and other spring shrubs can be pruned. • prune fruit trees. Fruit tree pruning is best done in late winter or early spring. Prune well before buds begin to break into bloom or the tree may be stressed resulting in a reduced crop. Pick up and remove the pruned clippings, especially if you intend to cut the grass under the tree during summer. • remove stakes or relax wires installed on trees planted last fall. Allowing a little swaying of tree stems results in sturdy yet resilient plants. Thin out some branches of trees which have a history of leaf spot diseases. Pruning will improve air circulation and penetration of sunlight, which in turn can reduce the incidence of disease. Remove tree guards or burlap wraps from the trunks of young trees or shrubs. This prevents moisture buildup beneath the wrap, which can encourage rot and promote entry of diseases. • transplant any existing shrubs you want to move before they begin to leaf out. Soil conditions in early spring are favorable to transplants because the soil is more consistently moist, which helps new rooting to expand from the transplant zone and reach out for more nutrients. To transplant, use a spade to find the edges of the main root mass, then dig down and under to loosen the root ball. Dig the new hole several inches wider all around, and add soil amendments such as compost or organic fertilizer. Once the transplant is set in place, filling in around the sides with lightly compacted soil will promote lateral root growth. • apply horticultural oil sprays to pear and apple trees. Apply oil spray to pears just as the buds begin to swell and then again 10 days later to control pear psylla and pear leaf blister mite. Make a single application of oil on apple trees when a half-inch of green tissue is visible in developing buds. • also apply oil to ornamental trees and shrubs Apply dormant oil to trees and shrubs which have a history of aphid, scale or spider mite infestations. Destroying these pests safely with spring applications of horticultural oil will reduce your need for pesticides later in the growing season. • inspect your pole pruner before using Before setting foot on the orchard ladder take a few minutes to inspect the head of the pruner and the cord. If there is a failure of any parts while you are pruning, it could send you for a tumble. Read our article Pre-Season Pole Pruner Checklist.