SPRING!! Am I ever ready. It’s been a cold winter, with lots of snow, but spring is just around the corner. It may be a bit early to start planting (at least outside), but it is the perfect time to start planning.
If you like to start your own tomatoes, peppers etc. in the house, it’s definitely time to get the grow lamp out, and start checking the packets for sprouting times. You want to get the seeds into the peat pots in time for them to be ready to plant after the last frost – usually around the middle to end of May here in the northeast corner of Ohio (believe it or not the middle of May is only 8 weeks away, folks!).
Personally, I’m not big on starting my own plants. I’ve tried it in the past and always end up with spindly, pale looking plants (likely because I’ve never invested in a heated greenhouse or a grow light). I truly admire those that can and do. Me, I’ll stick with getting my plants for the garden at the Market – CCGM’s growers are far more talented than I at nurturing hardy, healthy plants for the home gardener!
However, cold weather crops are a wonder to me. I love those early spring mixes and peas. I’m thrilled when the asparagus first nudge out their little green heads, and the rhubarb begins to show its colors. These are the first sign of the wonderful food to come during the local growing season!
As soon as the ground can be worked, it’s time to start planting. Peas, broccoli, cabbage, lettuce (I’m big on the spring mixes, but we also have our favorite greens), arugula, onions, spinach, potatoes, . . . there are so many veggies that don’t mind the chill in the air of a northeastern Ohio spring. And it is so cheering to go out and watch your early plantings sprout and grow – even when there’s still some snow on the ground!
Here is a link to an OSU Extension blurb on growing cold weather crops:
http://bygl.osu.edu/index.php/bygl-newsletters/hort-shorts/44-april-17-2008/108-planting-cool-season-vegetables
If you have never done so before, I hope you will find the joy of getting an early start to the vegetable growing season in Ohio. Seeds are in at the Market, and if you need any advice on getting started, feel free to ask – that’s what we’re there for! It’s also time to get in your bare-root orders – trees, blueberries, strawberries, asparagus, rhubarb – we only get in a limited supply, so now is the time to reserves yours!
What veggies do you plant early? Do you enjoy the cold weather gardening? And for those of you with the green thumbs, any hints or tips on starting your own tomatoes, peppers and other warm weather crops inside?
Please share – and don’t forget to THINK SPRING!
Saturday, March 21, 2009
Sunday, March 1, 2009
Hot Tamale Pockets
Our 6-year-old, Ethan, loves to put these tasty little pockets together, and they’re a huge hit with the entire family!
Shopping List: Ground Beef, garlic (crushed garlic*) Monterey Jack Cheese (we use cheddar, or whatever your family favorites are), Taco Seasoning, Corn Meal, 2-3 ears of corn, CCGM Fresh Salsa, Sour Cream, Cilantro, Tortilla Chips (optional).
Directions: Preheat oven to 450F. Brown ground beef in a skillet (if not non-stick, use a little bit of oil so meat doesn’t stick). Finely chop two cloves of garlic (alternatively use crushed garlic*). Add garlic, 1 t salt, ¼ C water, 2 T corn meal, and 4 T of Taco Seasoning to the meat and mix. Allow to cook until mixture is bubbly and thickened. Remove from heat.
While meat is browning, prepare corn bread mix (kids can help with the mixing): Blanch the corn (or you can cook it for a couple minutes, in the husks, in the microwave). Cut corn from the cob. In a bowl, combine corn, 1 ½ cups cornmeal, 2 T flour, 2 T sugar, 1 t salt, and 3 t of baking powder. Add 2 eggs and 2/3 cup milk. Mix quickly just until moistened. Add 1 T vegetable oil and stir in.
Cut sheets of foil into ~12”x12” squares and spray lightly with oil or non-stick cooking spray (kids like this part!). Now you’re ready to begin assembly. In center of each sheet of foil, put ~ ½ C of meat and flatten slightly. Top with ~ ¼ C of corn bread mix. Double fold sides and ends of foil to seal the pocket, leaving head space for heat circulation. Place completed pockets on a baking sheet. Bake in the oven for 12 minutes, remove from the oven and let stand for 5 minutes.
We serve ours in the packet (open carefully!). Serve with sour cream, salsa, and cilantro sprigs. If you want some crunch, serve tortilla chips on the side.
1 lb of beef makes ~6 packets. You may have cornbread mix left over, which you can put in an oven-proof dish and bake with the packets for a yummy side of corn bread. If you’re feeling a bit lazy, like I do on a weeknight after a busy day at work, you can, alternatively, make this as a casserole, rather than individual packets.
ENJOY!
Shopping List: Ground Beef, garlic (crushed garlic*) Monterey Jack Cheese (we use cheddar, or whatever your family favorites are), Taco Seasoning, Corn Meal, 2-3 ears of corn, CCGM Fresh Salsa, Sour Cream, Cilantro, Tortilla Chips (optional).
Directions: Preheat oven to 450F. Brown ground beef in a skillet (if not non-stick, use a little bit of oil so meat doesn’t stick). Finely chop two cloves of garlic (alternatively use crushed garlic*). Add garlic, 1 t salt, ¼ C water, 2 T corn meal, and 4 T of Taco Seasoning to the meat and mix. Allow to cook until mixture is bubbly and thickened. Remove from heat.
While meat is browning, prepare corn bread mix (kids can help with the mixing): Blanch the corn (or you can cook it for a couple minutes, in the husks, in the microwave). Cut corn from the cob. In a bowl, combine corn, 1 ½ cups cornmeal, 2 T flour, 2 T sugar, 1 t salt, and 3 t of baking powder. Add 2 eggs and 2/3 cup milk. Mix quickly just until moistened. Add 1 T vegetable oil and stir in.
Cut sheets of foil into ~12”x12” squares and spray lightly with oil or non-stick cooking spray (kids like this part!). Now you’re ready to begin assembly. In center of each sheet of foil, put ~ ½ C of meat and flatten slightly. Top with ~ ¼ C of corn bread mix. Double fold sides and ends of foil to seal the pocket, leaving head space for heat circulation. Place completed pockets on a baking sheet. Bake in the oven for 12 minutes, remove from the oven and let stand for 5 minutes.
We serve ours in the packet (open carefully!). Serve with sour cream, salsa, and cilantro sprigs. If you want some crunch, serve tortilla chips on the side.
1 lb of beef makes ~6 packets. You may have cornbread mix left over, which you can put in an oven-proof dish and bake with the packets for a yummy side of corn bread. If you’re feeling a bit lazy, like I do on a weeknight after a busy day at work, you can, alternatively, make this as a casserole, rather than individual packets.
ENJOY!
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