All intentions today to take pictures of plants that look awesome on the rack, but didn't get it done. So will give you some gardening hints instead: Maybe tomorrow???
Save N Store: Spinach
To store spinach, dry off the leaves and put them into a plastic bag. Refrigerate for up to 3 days.
Save N Store: Dill
Fresh dill will keep for up to 2 weeks if the stems are immersed in a glass of water tented with a plastic bag in the refrigerator.
How to Harvest: Rhubarb
Rhubarb is not cut out, but rather pulled out. "Open" up the rhubarb plant and wedge your index finger way down inside the stalk, encircle it with your hand, and pull slowly but firmly while twisting the stalk at the "base", (also referred to as the "crown" or the "rhizome"). Cut off most of the leaf, leaving about 2 - 3 inches, (this is called a "crowfoot"). Leaving a little bit of the leaf will help to keep moisture in the stalk, so it will stay fresh and crisp longer. This is especially important if you plan to store the rhubarb in your fridge for several days. If you are planning on freezing or canning your rhubarb, you can chop off the entire leaf of each stalk. The easiest way to chop off the leaves is with a sharp knife striking the leaf diagonally with a quick flick of the wrist.
In the kitchen: Strawberries
a 9" pie will hold 1 1/2 quarts of strawberries
1 cup of sliced, fresh strawberries is the equivalent of one 10 ounce package of froze, sweetened strawberries
In the garden: Mint
Pick mint leaves and sprigs in the morning, after any dew dries. Their oils are strongest at this time.
In the kitchen: Brown sugar
To soften brown sugar that has turned hard, put it into an airtight container with a piece of fresh bread or slice of apple. Seal and leave for a day.
How to harvest: Spinach
For best results, harvest spinach on the day that you plan to use it. For a longer harvest, select only the outside leaves and let those in the center of the plant mature.
Fun food fact: Cilantro
Cilantro seeds have been found in ancient Egyptian tombs, suggesting that it has been grown for more than 3,000 years.
How to harvest: Broccoli
Broccoli heads are ready to harvest when the head is firm and full size and the florets have swelted but have not yet opened and turned yellow. On a cool morning, cut the stalk 5 to 7 inches below the head. The plant will produce many edible tender shoots for several weeks.
Fun food fact: Watermelon
A watermelon is 92 percent water.
Hope you found these interesting. Till next time, this is Becky Litterer from Becky's Greenhouse, Dougherty Iowa
Save N Store: Spinach
To store spinach, dry off the leaves and put them into a plastic bag. Refrigerate for up to 3 days.
Save N Store: Dill
Fresh dill will keep for up to 2 weeks if the stems are immersed in a glass of water tented with a plastic bag in the refrigerator.
How to Harvest: Rhubarb
Rhubarb is not cut out, but rather pulled out. "Open" up the rhubarb plant and wedge your index finger way down inside the stalk, encircle it with your hand, and pull slowly but firmly while twisting the stalk at the "base", (also referred to as the "crown" or the "rhizome"). Cut off most of the leaf, leaving about 2 - 3 inches, (this is called a "crowfoot"). Leaving a little bit of the leaf will help to keep moisture in the stalk, so it will stay fresh and crisp longer. This is especially important if you plan to store the rhubarb in your fridge for several days. If you are planning on freezing or canning your rhubarb, you can chop off the entire leaf of each stalk. The easiest way to chop off the leaves is with a sharp knife striking the leaf diagonally with a quick flick of the wrist.
In the kitchen: Strawberries
a 9" pie will hold 1 1/2 quarts of strawberries
1 cup of sliced, fresh strawberries is the equivalent of one 10 ounce package of froze, sweetened strawberries
In the garden: Mint
Pick mint leaves and sprigs in the morning, after any dew dries. Their oils are strongest at this time.
In the kitchen: Brown sugar
To soften brown sugar that has turned hard, put it into an airtight container with a piece of fresh bread or slice of apple. Seal and leave for a day.
How to harvest: Spinach
For best results, harvest spinach on the day that you plan to use it. For a longer harvest, select only the outside leaves and let those in the center of the plant mature.
Fun food fact: Cilantro
Cilantro seeds have been found in ancient Egyptian tombs, suggesting that it has been grown for more than 3,000 years.
How to harvest: Broccoli
Broccoli heads are ready to harvest when the head is firm and full size and the florets have swelted but have not yet opened and turned yellow. On a cool morning, cut the stalk 5 to 7 inches below the head. The plant will produce many edible tender shoots for several weeks.
Fun food fact: Watermelon
A watermelon is 92 percent water.
Hope you found these interesting. Till next time, this is Becky Litterer from Becky's Greenhouse, Dougherty Iowa
