What did you do in the garden today?

[TJAnonymous]

When you transplant your peat pots out into the garden, do you plant the whole peat pot, or do you crack/tear it up first? I ask because I just watched a YouTube video a few nights ago and the guy there said that many peat pots - contrary to what they advertise - do not breakdown until the next year. or even longer. Meaning that your plants roots might not be able to grow through and outside the pot. Essentially, becoming root bound in the peat pot in the ground.

Here is the link to the video, and it should be cued up to the section on the peat/cow pots at 6:44 into the video.

I think the whole video is worth watching, even though the guy comes off as a negative Nancy.

Warning! I think his best method for seed starting might surprise some people. I don't want to give it away, but I was a little disappointed because he did NOT talk about soil blocks or net cups, the two methods I plan on trying this year.

This is my first time using Cow Pots so I can't say if this is an issue but it's good to know in advance.

I have used it smaller, different brand of peat pot for the past few years. I can say unequivocally that the real challenge is getting them NOT to fall apart before I can get the plants in the ground. They fall apart quite easily once wet.

 

[ShrekDawg]

I’m going to start the tomatoes and eggplants tonight. Already have peppers started.

 

[Fishychix]

I’m going to start the tomatoes and eggplants tonight. Already have peppers started.

Hi!

thanks for the reminder. I still need to start my eggplants.

 

[ShrekDawg]

Hi!

thanks for the reminder. I still need to start my eggplants.

Hi! How are you? And you’re welcome for the reminder hahah

 

[jerryse]

Peat pots I remove when planting. On tomatoes break up the roots a little no matter what they grew in. In the past I would buy a pack and take cuttings to root. The cuttings grew faster than the parent plant. Why? Because the original plant was rootbound.

 

[CNJ]

But Super Sauce is a hybrid, so I'm not putting much faith in it. I'll plant a few seeds anyway, and see what I get. Still, I could get something great that stabilizes -- if that's the right term -- and have a "new" variety.

I think its kind of like breeding chickens with F1, F2 and F3. Wild Boar farms sell some unfinished lines which gives the customer a chance to select for a new line.

 

[CNJ]

I bought a small 72/box of Burpee seed starter plugs. They compressed coco peat into a quarter shaped tab that is made for a seed tray slot. It cost only $3.75 at my local Walmart.

I planted a commercial indeterminate Hybrid F1 tomato called Pamella in a 12 slot/Dome tray last night. This is my first time using these plugs. I have it on a heat mat, so I hope they sprout.

This variety Pamella has resistance to Tomato Yellow Leaf Curl Virus, so I am looking forward to see how it does in my TYLCV infested area. I am going to save some seeds and use them as root stock.

I will start a collection of saved seeds from both determinate and indeterminate hybrid tomatoes with TYLCV resistance; like Champion 2, Pamella, Camaro, Jolene, Purple Zebra, Tomato Spoon, Princess Yum Yum and 2 different Roma type.

 

[CNJ]

I will put this here for reference in case I forget as I know I will. I use already made (Sanukiya Udon Soup Base) to flavor my eggs, but any kind of soup stock can be substituted. The important thing to remember is the ratio to liquid for the smooth texture.

I mixed 5 eggs with 3/4 cups of seasoned soup stock and strained the mixture before pouring it into 4 small glass bowls. I used fresh abalone pieces, but chicken dark meat and shrimp together also goes good with this custard. I put pieces of the abalone in each bowl and placed the bowls into a steamer. I brought the water for the steamer to a boil, covered the steamer and reduced the temperature to number 2 low on my electric stove and I set the timer for 20 minutes. After 20 minute I poke a chop stick in the bowl and if it comes out clear the custard is ready. If the temperature was too high the texture will be puffy and ruff looking.

It should be smooth and silky like soft tofu...........In addition, topping the bowl with fresh shitake mushrooms before cooking will take this egg custard to another level.

 

[drycreek]

Covered potatoes, early peas, radishes, lettuce, and golden globe turnips with a thick layer of pine straw for tonight and will uncover in the morning. Then recover tomorrow night all because we are having freezing temps tonight and tomorrow night. Hopefully it will protect the plants enough.

 

[CluckNDoodle]

Anyone have a home made mayo recipe they like? Just tried a new one that used red wine vinegar - I should have known but I thought it perfect as that’s the only vinegar not on the bottom shelf that I can’t get to. The old recipe I used & liked didn’t use vinegar, I don’t think.

Every mayo recipe I've made had vinegar but I'm pretty sure I always used white vinegar. Maybe because that's what I had on hand at the time, hmm...it has been a while. This recipe looks good to me though I'm pretty sure the one I made was even more basic with just egg yolks, oil, vinegar, and lemon maybe? Or try skipping the vinegar and just use lemon.

https://www.inspiredtaste.net/25943/homemade-mayonnaise-recipe/