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Jiffy peat pellets didn't work well this year so I switched to buying from my friend's nursery in Leonardsville and starting my seeds in plant starting mix by miracle gro. The blue bag. Going well. Bought a tiller so my garden is three times bigger than I planned.
Hardening off some plants on N side of house. Didn't do that for most and they aren't looking too good.
Sadly I started this thread and have found myself dragging my feet a bit... the weather here has been up and down but I think its time .... been working soil for a month -everything I have started is consuming all the flat spaces inside as I take them in and out .... all the internet weather gods seem to indicate it'll be good to go so I guess I need to get my ass in gear and put stuff out.
I could probably could get away with a 52 inch shaft but if I could get a 54 inch shaft that would be great as I could always adjust the length of the shaft
Got my plants started late, lost a bunch of time messing with those Jiffy peat pellets. Never again...
Once I get the backhoe fixed (busted hose), I'll get these in some better soil. I just put them in these tubs 2 days ago. They had been in 3" pots. They were not happy.
Celebrity tomatoes; baby girl tomatoes; red, green, yellow, and orange peppers; sweet corn; zucchini; brussel sprouts; bush beans; and one pole bean plant that survived. I'll seed directly with carrots, beets, and lettuces. Hope it's a long growing season!
Tomatoes, cucumbers, zucchini, green beans and potatoes are what we are planting this year. I have a raised 10 foot diameter brick garden and a plowed "flat" garden 8x20. This year I got 30 bags of manure tilled in to help rehab the soil in both gardens. Hopefully the additional nutrients will help with plant production this year. All our plants will goe into the ground tomorrow.
Better start collecting a lot nuts and acorns and plant a huge herb garden to finish a couple of them off with their last few months
Thanks. Good idea but we do not have access to acorns (the sweet kind) But we have access to lots of chestnuts and small potatoes. You know the smallest tiny potatoes that
nobody wants they are perfect for them and with cheap cabbage, vegetable scraps and some corn gives a sweet flavor to the meat. that is the way it has been done for generations
so the best thing is to keep the traditional methods vs. the industrial garbage some folks feed them. The rabbits love the clover so it doesn't get any easier than that and their taste
also improves with the feed. The main reason is for the hams that have to be properly cured and is where the original flavor can be fully appreciated.
I leave this up to the experts really. I just try to learn and then hopefully pass it on one day. I am going to put a recipe of the 'zorza' that is the same stuff we use in the chorizo (red sausage)
that can actually be made any time in the year to eat pan fried with some nice bread and Merlot. We always do this in the winter time to try it out before putting in the casing and wrap the sausages but the same recipe could be done for cooking it vs.curing. I would never cure meats I buy unless is home raised and supervised for me to make sure is parasite free. The testing
for parasites is a must anyway one way or another. I have to make some for a party tomorrow so I will put the recipe in another section.
It is a shame when people demanding tolerance, have no tolerance
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