by Noel | Jan 30, 2012 | CobraHead, Gardening
Geoff posted last week about the heat mat set up he is using to start some pepper plants, here. I use a heat mat and grow-lights as well to start peppers, tomatoes, and other vegetable seedlings that need a jump start, and I’ve also found the set up useful to give some bottom heat to my sweet potato starts well ahead of the time I need to get my peppers started. Since I don’t need very much space for the sweet potatoes, I use the mat and lights to...
by Judy | Jan 25, 2012 | CobraHead, Recipes
I’ve been trying to figure out what to do with all that frozen pumpkin puree I have in the freezer. Well, I’m pondering no longer. I’m getting back into old-fashioned bread making, and adding pumpkin to whole wheat yeast bread has been a winner. We can only make or tolerate so many pumpkin pies and quick breads. And pumpkin or squash soups go a long way too. But who doesn’t love a piece (or two or three) of freshly baked bread and butter? The...
by Geoff | Jan 24, 2012 | Gardening
We’re pleased to announce that our BioMarkerTM plant markers won a Green Thumb award from the Direct Gardening Association this year. Now in its 15th year, the Green Thumb Awards recognize the best new plants and gardening products available each year from gardening catalogs and websites. The Direct Gardening Association (formerly the Mailorder Gardening Association) sponsors the annual Green Thumb Awards. For more information, visit the Green Thumb Awards page....
by Geoff | Jan 13, 2012 | Gardening
Last year I skipped using a heat mat underneath the flat in which I started my hot pepper seedlings. That was a big mistake. I had a germination rate of less than 10%. This year I picked up a new heat mat and have had great results. It’s already time to start hot peppers in Austin. They can be transplanted into the garden as early as mid-March and it takes 8-10 weeks from the time seeds are sown until the seedlings are ready to transplant out. Hot peppers...
by Geoff | Jan 12, 2012 | Recipes
Still harvesting winter kale? My friend Matt Gossage gave me the recipe for this salad. I tried it for myself a few nights ago and decided to share it. The avocado gives a creamy texture to the salad. Ingredients One large bunch kale Two ripe avocados Fresh lemon juice Salt Course ground black pepper Remove the stems from the kale and chop. In a large bowl add ½ tsp salt. Massage the salt into the kale with your hands and then let sit for 20 minutes. Taste...
