Tag Archives: cilantro

Wintersown.org Revisited

WinterSown
WinterSown.org last year

Last year, the Snarky Gardener discovered wintersown.org, which gives away seeds that can be used to grow plants outside during the winter.  The idea is to sow your seeds in milk jugs (or other recycled objects) and then put them outside until the temperatures are correct for germination.  I had mixed results with the WinterSown system but I believe I made several mistakes that I am pledging not to make this year.  First of all, I tried plant too many seeds at once – 8 different varieties in just one carton!.  This time, I’m using my new 2” square soil blockers to keep the number of plantings to a minimum – just 7 starts per carton.  And only one variety per carton with identifying labels (what a concept!).  I’m also keeping the choices to those I know well, and that I have too many seeds of already – Red Russian kale, spinach, cilantro, parsley, and leeks.  All of these are cold weather hardy, so they are perfect for being winter sown.

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4 cubes per squish

 

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7 2″ cubes per milk carton

 

Another issue I ran across last year was watering.  The instructions explicitly said to open the milk carton to water but I got lazy and sprayed into the opening at the top.  The one carton I didn’t put bottom slits in did the best as it didn’t go dry like the others.  For me, putting my seed starting efforts outside leads to the “out of sight, out of mind” problem.   This time around I’m putting them right outside my back door, which I will pass everyday on my way to work and back.

Slow Cooker Chili with Jacob’s Cattle Beans

I was at the Haymaker Farmers’ Market in Kent Ohio this winter and ran across some Jacob’s Cattle beans from Breakneck Acres (located just around the corner from Snarky Acres – aka my house).  I had read about Jacob’s Cattle beans in one or two of my many gardening books and wanted to eat (and grow) some myself.  After a Google search, I found a recipe I could adapt to make my own special local chili.  Converting it into a crock pot recipe made it quick and easy.

Note:  I saved back one bag so I could plant them this spring.  Maybe in the fall I’ll be doing this same recipe with my own beans.

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1 pound (aka bag) of Jacob’s Cattle beans
1 or 2 onions, chopped
2 cloves garlic (or 2 tsp. Garlic powder)
Olive oil for frying
1 pound ground beef
3-4 T. chili powder
2-3 T. cumin
Fresh cilantro
2 Jalapeno peppers
Dash of cinnamon
Large can crushed tomatoes (2 1/2 cups fresh)
1 tsp. local honey (instead of brown sugar)
2 T. vinegar (white, red wine, apple cider or balsamic)
Salt and pepper to taste
Turnip Greens (optional)

Soak the beans in water about 2-3 inches above the beans in the crock pot or a non-metal bowl for 6-8 hours or overnight. Discard the soaking water and cover with fresh water an inch or two above the beans. Cook the ground beef until nicely browned and crumbled, set aside. Sauté the onions in a oil until soft, then add everything to the crock pot and stir well. Cover and cook on low heat for 8 to 10 hours.

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Soaking the Jacob’s Cattle beans
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Frozen tomatoes from last year’s garden
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Two jalapeno peppers from the AeroGarden
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Onions and garlic from the garden
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Onions and garlic chopped up
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Local grass fed ground beef
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The finished product – local chili

Ingredient sources

Home:
– Jalapeno peppers – fresh from the AeroGarden
– Turnip Greens – frozen from last year’s garden
– Tomatoes – frozen from last year’s garden
– Onions – fresh from the garden
– Garlic – fresh thinnings from the garden
– Cilantro – fresh thinnings from the Front Yard Herb garden

Local:
– Jacob’s Cattle beans – from Breakneck Farms
– Ground beef – from Sirna’s Farm CSA in Auburn Ohio
– Local Honey

Commercial:
– Olive oil
– Cumin
– Chili powder
– Cinnamon
– Vinegar
– Salt and pepper

Front Yard Herb Shade Garden

Last spring, I tried to “upgrade” the front yard area that is up against my house by putting down wood mulch and walking stones over the sandy, rocky mess that was there.  The site faces south west with a big oak tree directly to the south, so it only receives full sun 1 hour between noon and 1 PM and then again 4 PM to sunset.  I purchased two kinds of mint starts (spearmint and chocolate mint) and planted them in my backyard garden.  Then (of course) I read an article about how invasive mint can be, and before I knew it, I was moving it.  The front yard area seemed perfect, figuring between the shade and the borders (driveway, walkway, and house) it wouldn’t escape (we’ll see).

Over the winter, I did some Internet research to find other shade herbs (with a preference for perennials) and came up with a short list – chives, thyme, parsley, chervil, cilantro and lemon balm.  I planted lemon balm last year in the backyard garden, and there were some small volunteers growing around it that I moved to the front.  I picked the shadiest spot (right up against my porch) for it.  Between plant swaps, AeroGardens, and extra cilantro seed, I was able to fill out the rest of this small shaded garden in no time.

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Front Yard Herb Shade Garden – 5/21/2013. From left to right – spearmint, chocolate mint, lemon thyme, cilantro (close to the wall in a line), chives, and lemon balm.
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Front Yard Herb Shade Garden – 5/21/2013. From left to right – spearmint, chocolate mint, lemon thyme, and chives.
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Front Yard Herb Shade Garden from the side – 6/5/2013
Front Yard Shaded Herb Garden
Front Yard Herb Shade Garden – 2/9/2013
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Front Yard Herb Shade Garden – 5/21/2013