Wednesday, April 22, 2020

Our Greenhouse is Bursting!

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Our Greenhouse is Bursting!

During these turbulent and scary times we are choosing to stay busy and grow more food than normal. I've been out in the greenhouse everyday...planting...transplanting!



I had to step outside to take this photo. There really is a narrow pathway, around the heater, to get into the greenhouse. There still is a bit of space here and there, which is good, because I have other seeds to start, mostly flowers.


Today is cloudy with rain and the greenhouse is 60ish degrees with the heater on 1/4 power. 


We really DO have a lot going on in here. 


Big success is the broccoli which is thick and really ready to transplant now to outside. Temps are still pretty erratic, so I will have to save them for another week or two. We will put them where we can tent if necessary for a heavy frost. Broccoli is pretty hardy as are cabbages and Brussel sprouts.
The black trays hold bachaelor buttons, sunflowers, Coreopsis, and Zinnias.


Our greenhouse is crazy right now, stacked high with plants and trays. Some things sprout immediately and others take forever. Not everything is a success though.


Pansies, started the first week of March. I doubt these will even make it? I had to take off the lid because of the mossy/mold? stuff growing. See the teensie leaves. OY...7 weeks and this is it?



Echinacea (Cone flowers) taken from old seed heads I had saved. Doing well. I planted seeds thick so getting any is free. And, they are perennials.



Larger Caladiums are finally sprouting, they were planted mid-March. 


Here's a closeup on the smaller Caladiums.



Tall Zinnias are looking great. I plant 3-4 seeds a pot. With our wind here, I've found that multiples hold up better in the ground for support.



Front is Fiesta Sun Flowers(a rusty red). Back is Tomatoes. (The only tomatoes we have had issues with this year were the San Marzano, and I have reseeded some of those.)



Eggplants(long skinny purple) and Serrano Peppers are doing pretty well. Peppers and eggplant are slow to germinate, almost a full month or longer.

We run the fan now in the greenhouse when it is warm, which helps the plants thicken up. I turn the trays every other day or so plants don't lean one way.




Dill from an old package of seeds...notice my note---If these don't sprout by May 1, dump...LOL. They are doing very well though! I did plant some in Fall by spreading the dried stalks/seeds across a wide area. But, with a freeze thaw cycle, you never know what Fall sows will do in Chicagoland. I have lots of wildflower seeds to plant outside---soon!

Overall, I have had good luck sowing old seeds, just sow them heavier. And, keep your seeds inside in a cool dark place, sealed up.



Bibb lettuce--roughly three weeks old...!



Mystery tray that has lost its label. Probably a flower, maybe sunflowers or some sort of zinnia.  (I should have started my journal sooner...LOL. I thought I kept all the empty packages, apparently not.


 Forget Me Nots...doing well, I stirred up between the plants and added a bit more dirt.

Here's my Cilantro, Italian Parsley and Parsley.

I'm thrilled with the Coleus which is usually slow...now they are established and should take off. I do have to water these small packs almost everyday.

This is a package of 2017 Sunflower seeds...and they came up in like 5 days. Looking great. (These are the Giant tall ones) 



More Tomatoes...I will share which ones do the best as they produce in the garden. Now they all look great!




On the ground in the greenhouse are planters which will go on our railings. (Bunny proof, LOL). Lettuce and onions. These are doing well, and it's a little cooler on the floor. These were planted first week in April.

Monday April 20, I planted 120 pots of: 4 kinds of pumpkins, 6 kinds squash, 2 species of summer squash(yellow), zucchini 2 kinds, Cucumbers 3 kinds, Swiss Chard-2 kinds. Plus I filled in empty spots in fails of flowers, and added more lettuce. 

Tuesday April 21, we stopped at our local lumberyard for Peat Moss. And, I planted another 80 bulbs, Alliums, Liatris, Acidanthera, Freesia, and Stargazer Lilies; all butterfly loving. 

 I snagged some seed Geraniums and two multi-packs of alyssum and some purple Salvia to liven up the place. And, some herbs, since seeds take forever..and are very fussy. (I didn't show all those pots) I will post again when they begin to sprout.



Outside the Peat Moss went across the garden--8 huge packs. We have clay soil, so we have to add some every year. (Along with sand and leaves/compost)



Our trusty tiller...wouldn't start yesterday, so it's sitting in the sun. 
I have two packages of snow peas waiting to go
 in the ground now! 


Our shady backyard exploded, finally this flower bed's Daffodils started, yesterday. I've had Daffodils in a vase inside 4 times now. Our cool weather has kept them blooming. So cheery! I am splitting the bulbs in later and sharing with my neighbors.



I had transplanted some chives last week and they are taking hold. Behind are the orange Day Lilies, I basically inherited through the fence from our North neighbor. I'm going to move some of these to the front yard where we lost our Spruce tree. Some people consider them invasive, I consider them reliable! 



Our Rhubarb refuses to be covered with leaves. 
What a difference a week makes. The ground debris will all be turned under once all the perennials are visible. 

Goal this year...to make 
FUN MARKERS ON EVERY PERENNIAL PLANT!!


This is our huge compost pile, ignore the aesthetics and the hoses. 

We treat kitchen scraps in a turnable composter, then transfer the broken down waste here with grass cuttings, leaves, and Fall garden vines/stems. Notice the Day Lily very happy in all that great dirt. 

We are in an unincorporated area, so this compost pile is on the utility easement. Our neighbors have their wood pile on their side. Next neighbor has 6 boats in his yard for repairs and a 35 foot RV that he is repairing. 

We have loved it here for 36 years. When I start riding my bike, I will take some photos of our eclectic neighborhood.



I added some repaired birdhouses along the fence. Hollyhocks we planted last Spring are coming up as well as the old ones.



The bushes where my fairy is, have grown so big, there's hardly any room for her. 
She may have to move....? 
We already have two water features, so she has just been a statue for a long time.

We are planting all this food---when we had originally planned to cut the garden back and travel. 

 Travel, Ha! Not traveling at all, now. 

So, let's call this a Victory Garden...which will easily feed three families, no matter what. Excess plants will be set out at the curb after family and friends have their share, too. Excess food will go to a local food bank.

Everyone should plant some food. On your patios, in windows, along driveways, porches can hold potted plants. Some plants will grow just about anywhere. Something as simple as lettuce or a cherry tomato.

What are you planting for VICTORY Food?

Thank you for any and all comments.
Finally I am able to reply to comments by using Chrome. So all you Mac users who have upgraded to Catalina---this might help the glitches on Safari Blogger!

Join me at these fine blog parties:
Metamorphosis Monday
Wonderful Wednesday

 Please do not use photos without linking back to this blog without my permission. I am not reimbursed or given product for any of my opinions, or for use of a product in this blog. 

Thank you for your cooperation, 
Sandi 









Wednesday, April 15, 2020

Midwest Gardening: April 15, 2020 Sure it's Spring!

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Quick post today,

Remember when I said, I never uncover my flower beds early? In fact I have had a war with perennials, piling leaves on them, and then having them poke their naked selves out anyway.


Midwest Gardening April 15, 2020

This photo is Saturday, our last cool but nice day. I took some quick photos just to document Easter.


Midwest Gardening: April 15,2020

A few of the garden ornaments were placed out. The leaves keep blowing away. We transplanted a few herbs, and some day lilies. 


Midwest Gardening: April 15, 2020

This is all I did in the front of the yard for Easter, I guess my heart wasn't in decorating. And, these are hardly thoughtfully designed. We have so much wind here, planting an entire bush is the only way to go. Hubby removed the bench that was here, and put up a shelf. We need to repaint the front (southern exposure) of the garage this Spring.


Midwest Gardening:April 15,2020

Our front porch tin pail has some faux forsythia in it for color, and our sparkly bunny sits in my wreath from last year...the pillows have faded to a nice spring shade. I have covers ready for later. This porch is so sunny and always windy.

THEN, after freezing temperatures for three nights we woke up to SNOW! 1-3inches across Chicagoland, the ground was white everywhere, this photo was taken at 11:30 am, after 4 hours of sunshine.

Fifty-four cars piled up on the Kennedy this morning at 5:45 this morning due to heavy snow falling and unseen black ice. Many cars were totaled, it look like a bumper cars gone wrong...luckily no one was seriously injured.


Midwest Gardening: April 15, 2020


THIS IS WHY...YOU DON'T REMOVE FLOWER BED DEBRIS IN THE UPPER MIDWEST!

Midwest Gardening: April 15, 2020

Honestly...you can't rule out having freezing temps, it is 32 at noon with a 25 degree windchill. UGH! The greenhouse was 44 degrees at 6 am. Thats with full 1500 watts going at high. At 12:30 pm today it is hovering at 70, with the heater going. I think wind is a big factor, we realize we still have leaks.


Midwest Gardening: April 15, 2020

Back to our vigorous perennials, I know I mounded these up on Monday---our Hollyhocks, some daylilies, and something else. to the right. Hopefully the leaves helped a little. But they grew more and pushed them off. I wonder how many bees and helpful insects are burrowed under all that?

Midwest Gardening: April 15, 2020


Day Lilies are pretty tough, the Daffodils to the right haven't bloomed yet.



Midwest Gardening: April 15, 2020

Just for FUN, we have one bird feeder on the front porch, and the birds throw seed everywhere, but we enjoy watching them. Squirrels aren't shy here, at all... I rapped on the window to get him to turn around.


Midwest Gardening: April 15, 2020

He was too busy visiting my sisal squirrel, which apparently likes to pop out of the tub of faux flowers. Or maybe he is feasting on the seeds, too. 

LOL, Happy Spring?! 

Thank you for any and all comments.
Finally I am able to reply to comments by using Chrome. So all you Mac users who have upgraded to Catalina---this might help the glitches on Safari Blogger!

 Please do not use photos without linking back to this blog without my permission. I am not reimbursed or given product for any of my opinions, or for use of a product in this blog. 

Thank you for your cooperation, 
Sandi 









Monday, April 13, 2020

Easy Pantry Pot Roast Sunday Dinner.

oldnewgreenredoI brag about my cooking in my bio-description and then rarely post anything. Mostly because I don't work from recipes anymore, at least not for the family, and only occasionally for company.

During the stay at home order we are digging in our freezers, and trying to use the 'oldest' items first. Hubby came up with a big beef roast for Easter dinner, and some chicken legs/thighs for me.


OUR Pot Roast, today---just with what we have from the freezer and pantry.
Why not use a recipe--especially now? Because, we have to be FLEXIBLE...so I have offered some alternatives as we go along here. I have done all of the suggestions at one time or another, so feel free to wing it, yourself.

Today, I used a

3# beef roast, the more marbled, the tastier it will be.
Generously sprinkle meat with a garlic/pepper based steak seasoning-your choice. If you like it on a hamburger, it will be great on your roast.

2 tablespoons of Worcestershire sauce or one of your choice.


oldnewgreenredo

Deeply fork the roast all over, and season in a low pan. Dribble the Worcester or your favorite sauce on it, turn over and repeat the dry seasoning and sauce. Cover with foil and leave at room temp for 1-2 hours or in the fridge overnight.


oldnewgreenredo

This was a pretty long piece of meat, so I used my griddle with two burners working on HIGH.


oldnewgreenredo

Definitely had a good sizzle going. Do every side until it is seared all over, even the edges. 


oldnewgreenredo

My favorite splatter lid.
While this is searing you can prepare the vegetables. 

oldnewgreenredo


3 onions cut in quarters
5-6 stalks of celery cut in hunks
6 potatoes cut in sizes that will bake in 1 1/2 hours.

Reserve 1/2 the celery and 1/2 the onions, but use
pan spray on the rest and store at room temperature, covered. This will keep them from drying out and discoloring. Or, you can leave in salt water also.
oldnewgreenredo


This will keep them from drying out and discoloring. 



The thick piece now has a good sear, which will keep the juices in. Move the  meat into a lidded roaster or heavy lidded oven pot.

Meanwhile, lower heat on stove,


oldnewgreenredo

Add to griddle/frypan

1/2 cup of any wine---(bottom of your bottles is fine or, 1 cup of cider, or beer)
1/3 cup of catsup or a tomato based sauce. (The sugar content in this, will help with carmelization and adds an extra kick of flavor.)
1/2 cup of water

Bring liquids to boil to deglaze pan, scrape all the goodness of bits and pieces up. Add one half of the celery and onions on top and sides of the beef. and then pour the deglazed liquid on top of the beef in the roaster.


oldnewgreenredo

This should be enough liquid to start your roast with, you can always add more.

Cover roaster and put in oven at 325 degrees for one hour.

Check  to see if there is enough liquid. Add more (water with wine, beer or cider if needed.) Bottom should be completely covered. 



Roast one more hour, covered.

oldnewgreenredo

Now add your room temperature vegetables. You can see the spray sitting on top.

(Normally I would add a mixture of zucchini, peppers, fresh tomatoes, or parsnips/turnips depending on the season, but our fresh stuff is depleted.)
Vegetables will add lots of liquid, great for gravy. I baste the vegetables when I put them in the roaster for seasoning with the juice, which is already a rich brown.
oldnewgreenredo

Season to taste or baste with pot juices. TASTE juice if you aren't sure.
Roast covered until done (1 1/2 hours) (I upped the temp to 350 at this point, but watch your liquids.)
If you must fuss with it, you can baste the vegetables again, but every time you open the oven, it takes LONGER.
oldnewgreenredo


Remove vegetables/meat to platter or dish and cover and keep in oven at 200 or under. Fork test, all the veggies are carmelized to a beautiful gold. Since it was just us, I skipped the large platter and used a pan.


oldnewgreenredo


Taste the drippings in roaster for salt/seasoning, adjust. Place on top of stove, reduce to increase flavor and bring juices back to boil. I added a cup of water to the bottom of my pan for gravy. The seasoning was perfect as it was.


oldnewgreenredo


Add 1 Tbsp of either cornstarch/flour/or arrowroot to a 1/2 cup of water and dissolve. Slowly add to the juices in the roaster and cook. Repeat until desired consistency is reached. I figure 1Tbsp of cornstarch per 1 cup of juices. (I ended up using 1 1/2 TBsp of flour for this gravy. An immersion blender makes quick work out of the gravy.
oldnewgreenredo


Health Tip: By putting juice into a fat reducer measuring cup, you can pour off only the broth (basically vegetables), leaving the fat in the cup. 


Serve and enjoy!

If you are working/ QUICK COOK: Sear meat on stove top, throw everything in a crockpot on high for 1 hour, and then low all day! Remove meat and make gravy on stovetop, at night.

Hubby said this is the best roast I have ever made, and we have been married for 51 years! 

Enjoy!

Thank you for any and all comments.
Finally I am able to reply to comments by using Chrome. So all you Mac users who have upgraded to Catalina---this might help the glitches on Safari  and Blogger!