First seeds started 2012

14 years ago

Cloudless cerulean sky let the sun warm my hoop-houses into the 80s today before the vents opened. What smells better than rich soil in spring? My overwintered veggies were all holding hands and singing Naive Melody. I finished pruning the apple trees this morning: mid thities, a little warmer than I'd prefer, but it doesn't look to be cooling down any time this week. I also planted 600 leeks today. Here we go 2012 - I'll be planting pretty much every day till November. Steamed carrots and turnips, and a mache salad tonight with shrimp right off the boat.

Here is a link that might be useful: This must be the place

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Comments (5)

sunnibel7 Md 7
14 years ago
Welcome to the new season, Mainer!

I'm curious, what sort of dressing do you put on your mache salad? It grows wild in the fields here, and I like it much better than the strain I used to cultivate in my old garden (but maybe that's the soil). I just have never quite found a dressing that seems "right" for the mache.

My big step for the year is the first outdoor sowing of the season happening this week. Peas and favas out in the garden! Maybe I'll scour the field for some mache, wintercress, and chickweed while I'm out there...

PS I know it was a typo, but you had the word "thities" which totally had me hearing a Maine accent when I read it... When the weekend rolls around is it Saturday where you are, or "Sattiday"? :)
ralleia
14 years ago
Oh, bugger.

Then I guess this'll be about the last we'll see of you until the winter solstice.

And I had concerns about the aphids on my overwintering kale, and little details about hoophouse spacings and ventilation...but me'll and my sorry little plants will survive.

...sniffle..
wipe.
dribble
sniff.

We'll be doing a repeat of last night...
baked salmon
scalloped 'taters
fresh asparagus

none 'a which was grown here.
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ralleia
14 years ago
I should clarify in saying that I shall listen to Loreena McKennitt music and dance in my skivvies until your return...
glib
14 years ago
We are getting 38+ for the rest of the week, and today I picked the last of the collards and some lacinato at midday to get a little extra Vit D. I undid two now empty hoop houses, also to avoid rickets. Billme will live to be 200 with that kind of diet, though I should not be far behind (being landlocked, my shrimps off the boat is stew meat off the freezer).

I have a little sense that the weather is breaking (already?). This sense led me to fix everyone's bike (3 of 4 bikes were flat), took my mushroom logs outside too, which is quite the upper body workout. I am going to seed some lettuce and cardoons and celery in trays tonight. To me, mache is just fine with olive oil, vinegar and salt, and a top salad green, too bad it takes forever to pick a bowl.
bi11me
Original Author
14 years ago
I'm doing the mache with pears, goat cheese, sunflower seeds, and a rice-wine vinaigrette with orange zest. Some friends are coming to test the first bottle of last falls' apple pear wine.

I'll still be haunting the forums... I'm cutting back on my restaurant work to concentrate on the house and gardens... 4 years to retirement. I've been working in restaurants for 33 years, and it's a young mans' game. I'm going to spend more time on the proper side of the bar.