Sunday, March 20, 2022

Gardening Week 1

Have you started your indoor garden seeds yet for Spring? Now is the time! We are a little late in getting some things off to an earlier start but that's ok! It's all about trying. Some things we succeed at and other times it ends up being a fail. That's why it's super important to try again and again and if all else fails, then run to the local garden center for a plant! Just like artichokes. 

We should've started from seed around January 5th. Last year was our first try at growing artichokes. I found some beautiful plants at a local garden center and decided to give it a try.  Some things I learned.....they take up a lot of space! Artichokes have large beautiful green pokey leaves that require quite a bit of room to spread out and grow. Also, be patient. You get to look at those large beautiful green pokey leaves for quite a long time before an Artichoke will begin to emerge. Lastly, we got several artichokes off from each plant. I think we would've had more if our growing season was longer. Hopefully we will have success again this year!

It's important to find out what zone you live in so you can plant at the appropriate times and actually get a crop. I live in an area of USDA Hardiness Zones 6b and 7a so these are the things we planted from seed this week:

Bell Peppers
Poblano Peppers
Brussel Sprouts
Swiss Chard

Radish seeds can currently be planted in your garden outside. Also this week we will be trying to get Peas, Spinach, Carrots, Dill, and Pak Choi seeds in the ground.  I will keep you updated with our progress. What are your favorite things to grow? 

Ruth's Mile High Biscuits

2 1/2 c. all purpose flour
1 1/2 tsp. salt
1 T. sugar
1 tsp. baking powder
1 tsp. baking soda
3 oz. butter, chilled and cut into small cubes
3/4 c. cold buttermilk
1 large egg, beaten
1/4 c. water

Preheat oven to 425 degrees F. Using a pastry cutter or fork, combine flour, salt, sugar, baking powder, baking soda and butter until crumbly. Add buttermilk, egg and water. Mix just until dry and wet ingredients are combined, don't over mix.

Put dough on lightly floured surface and form into a 6x6 square. Slice into 9 even squares. Move dough to a lightly greased 9x9 baking dish. Bake at 425 for approx. 15 minutes. Serve while warm!

Brussel Sprouts


Brussel Sprouts
Olive Oil


Slice each Brussel Sprout 2-3 times. Add to skillet and sprinkle with olive oil. Season with salt and pepper and cook over medium heat for 10+ minutes, stirring often. If Brussel Sprouts are too thick it also helps to add a lid for a few minutes to help steam/cook the veggies. Brussel Sprouts are ready to eat when they have cooked thru and have a nice brown caramel coloring on the sides.