Today I sowed seeds for 72 Granex onions, 36 Red Burgundy onions and
36 shallots. They are in the greenhouse which is heated. I will
start some beets, chard, broccoli and cabbage in the next few days.
The broccoli and cabbage I am going to start about 3 of each about
every 3 weeks so I don't have so much that it rots. There is lots of
broccoli in the freezer and DH doesn't like it when it cooks. Guess I
start looking for recipes for broccoli soup.
--
USA
North Carolina Foothills
USDA Zone 7a
To find your extension office
http://www.csrees.usda.gov/Extension/index.html

On Fri, 27 Jan 2012 19:09:24 -0500, The Cook
wrote:

Today I sowed seeds for 72 Granex onions, 36 Red Burgundy onions and
36 shallots.

Sounds like you don't use a lot of onions. That sounds like about
enough to perhaps stretch a bit into two months. Do you grow any
garlic?

The broccoli and cabbage I am going to start about 3 of each about
every 3 weeks so I don't have so much that it rots.

Perhaps with the Broccoli, but if you like cabbage, you need more than
that. It's wonderful sliced thickly, drizzled with some quality
balsamic vinegar and olive oil and roasted in the oven. Many
vegetables are awesome that way in fact.

Plan to succession sow the beets as well.

broccoli in the freezer and DH doesn't like it when it cooks. Guess I
start looking for recipes for broccoli soup.

Yum. When you harvest the Broccoli, cut it an inch or two below the
main crown, and leave the plant to continue developing - it'll churn
out florets all season. I love them fresh, no cooking necessary,
though if cooked, it's got to be just a light steaming (enough to make
warm, but not soggy). Serve with butter or vinegar.

On Fri, 27 Jan 2012 18:35:01 -0800, Sean Straw
wrote:

On Fri, 27 Jan 2012 19:09:24 -0500, The Cook
wrote:

Today I sowed seeds for 72 Granex onions, 36 Red Burgundy onions and
36 shallots.

Sounds like you don't use a lot of onions. That sounds like about
enough to perhaps stretch a bit into two months. Do you grow any
garlic?

Using onions and garlic before they go bad is the problem. My garlic
was planted in the fall and is looking very good right now. Unless I
am making lots of salsas and relishes we don't use that many. There
are only 2 of us eating here on a regular basis.


The broccoli and cabbage I am going to start about 3 of each about
every 3 weeks so I don't have so much that it rots.

Perhaps with the Broccoli, but if you like cabbage, you need more than
that. It's wonderful sliced thickly, drizzled with some quality
balsamic vinegar and olive oil and roasted in the oven. Many
vegetables are awesome that way in fact.

Like I said for the onions and garlic, with only 2 of us eating here
that is plenty. I may try sauerkraut again on a small scale. If it
works I can plant a fall crop. I may also try a fall crop of
Broccoli.


Plan to succession sow the beets as well.

Beets I can preserve -- pickle, can or freeze. Since they keep in the
ground I can also pull a few at the time.

broccoli in the freezer and DH doesn't like it when it cooks. Guess I
start looking for recipes for broccoli soup.

Yum. When you harvest the Broccoli, cut it an inch or two below the
main crown, and leave the plant to continue developing - it'll churn
out florets all season. I love them fresh, no cooking necessary,
though if cooked, it's got to be just a light steaming (enough to make
warm, but not soggy). Serve with butter or vinegar.

I have been doing that for years. Occasionally served with
Hollandaise sauce.

I have pretty well worked this out after having too much food rotting
before we can eat or preserve it. We plant tomatoes, corn, beans,
squashes and other vegetables. We also have asparagus, strawberries,
blueberries, grapes and fruit trees. Then there is the problem of
only 2 70+ year-olds to keep up with it all in addition to the house
and the yard.
--
USA
North Carolina Foothills
USDA Zone 7a
To find your extension office
http://www.csrees.usda.gov/Extension/index.html

On Fri, 27 Jan 2012 18:35:01 -0800, Sean Straw
wrote:

On Fri, 27 Jan 2012 19:09:24 -0500, The Cook
wrote:

Today I sowed seeds for 72 Granex onions, 36 Red Burgundy onions and
36 shallots.

Sounds like you don't use a lot of onions. That sounds like about
enough to perhaps stretch a bit into two months. Do you grow any
garlic?

The broccoli and cabbage I am going to start about 3 of each about
every 3 weeks so I don't have so much that it rots.

Perhaps with the Broccoli, but if you like cabbage, you need more than
that. It's wonderful sliced thickly, drizzled with some quality
balsamic vinegar and olive oil and roasted in the oven. Many
vegetables are awesome that way in fact.

Plan to succession sow the beets as well.

broccoli in the freezer and DH doesn't like it when it cooks. Guess I
start looking for recipes for broccoli soup.

Yum. When you harvest the Broccoli, cut it an inch or two below the
main crown, and leave the plant to continue developing - it'll churn
out florets all season. I love them fresh, no cooking necessary,
though if cooked, it's got to be just a light steaming (enough to make
warm, but not soggy). Serve with butter or vinegar.

I have worked this out after seeing too much go to waste before it
could be eaten or preserved. We plant summer vegetables. We also
have asparagus, strawberries, blueberries, grapes and fruit trees.
There are only 2 70+ year-olds here to eat the food and keep up the
garden, house and yard.
--
USA
North Carolina Foothills
USDA Zone 7a
To find your extension office
http://www.csrees.usda.gov/Extension/index.html

On Sat, 28 Jan 2012 08:55:46 -0500, The Cook
wrote:

On Fri, 27 Jan 2012 18:35:01 -0800, Sean Straw
wrote:

On Fri, 27 Jan 2012 19:09:24 -0500, The Cook
wrote:

Today I sowed seeds for 72 Granex onions, 36 Red Burgundy onions and
36 shallots.

Sounds like you don't use a lot of onions. That sounds like about
enough to perhaps stretch a bit into two months. Do you grow any
garlic?

The broccoli and cabbage I am going to start about 3 of each about
every 3 weeks so I don't have so much that it rots.

Perhaps with the Broccoli, but if you like cabbage, you need more than
that. It's wonderful sliced thickly, drizzled with some quality
balsamic vinegar and olive oil and roasted in the oven. Many
vegetables are awesome that way in fact.

Plan to succession sow the beets as well.

broccoli in the freezer and DH doesn't like it when it cooks. Guess I
start looking for recipes for broccoli soup.

Yum. When you harvest the Broccoli, cut it an inch or two below the
main crown, and leave the plant to continue developing - it'll churn
out florets all season. I love them fresh, no cooking necessary,
though if cooked, it's got to be just a light steaming (enough to make
warm, but not soggy). Serve with butter or vinegar.

I have worked this out after seeing too much go to waste before it
could be eaten or preserved. We plant summer vegetables. We also
have asparagus, strawberries, blueberries, grapes and fruit trees.
There are only 2 70+ year-olds here to eat the food and keep up the
garden, house and yard.

I didn't think the first one got sent. Should have checked the sent
messages folder.
--
USA
North Carolina Foothills
USDA Zone 7a
To find your extension office
http://www.csrees.usda.gov/Extension/index.html

On Jan 27, 7:09*pm, The Cook wrote:
Today I sowed seeds for 72 Granex onions, 36 Red Burgundy onions and
36 shallots. *They are in the greenhouse which is heated. *I will
start some beets, chard, broccoli and cabbage in the next few days.
The broccoli and cabbage I am going to start about 3 of each about
every 3 weeks so I don't have so much that it rots. *There is lots of
broccoli in the freezer and DH doesn't like it when it cooks. *Guess I
start looking for recipes for broccoli soup.
--
USA
North Carolina Foothills
USDA Zone 7a
To find your extension officehttp://www.csrees.usda.gov/Extension/index.html

We finished the new green house yesterday. I have four hydroponic pots
of tomatoes, 48 pepper plants, and waiting for zucchini, yellow, peas
and cucumbers to germinate.Oh and Broccoli. I have never had any luck
with that but you have inspired me to try again.