Saturday, April 25, 2020

in the greenhouse

 lettuce, just before picking off leaves to have a nice plateful with my pizza and chips. and have started another tray off to keep the 'cut and come again' lettuce going... though thats all those seeds used up, I'll have to try to get some more. the plastic lids on these are years old, they've scrubbed up quite well but they are so brittle they are cracking and breaking bits off as you move them.
 various things, possibly beetroot and broccoli that can be planted out in a week or so, some herbs that will need potting on, the two little white pots are the tomatoes from Wildside, and I think there might be one or two more from the second planting of seeds that are just germinating.
just visible... Casper being Mr Grumpy of the Greenhouse, its warm, its out of the wind.... but not comfortable enough for his liking.

9 comments:

WILDSIDE said...

lettuce looking good

WILDSIDE said...

Claire, I'm back up blog-wise -- doesn't mean much as I don't know for how long!
But if you want to swing by you are welcome...

Gwen Buchanan said...

It is wonderful to have a greenhouse... I miss mine from my old place.. this is inspiring me to have another made at our present little place. I have been sprouting lentils and broccoli seeds for eating in my kitchen.. lentils are so fast and good... broccoli are very slow and quite sulphury bitter, but they say bitter is good, takes some getting use to. good luck with your plantings.. I'm hoping to get a few seeds in the ground today. cheers

clairesgarden said...

I was just thinking about sprouting, I did do it some years ago, a good way of providing something fresh to eat without waiting four weeks for it to be ready

Gwen Buchanan said...

yes, I so agree.. and watching them grow feels good too

WILDSIDE said...

LOL! Not a surprise, but I do this too (sprouting lentils & beans before using in the kitchen...) I guess the happy surprise is, unbeknownst, we all are doing it together! As I like the company. Glad I haven't been able to source broccoli seed for such? Trying to look for the grateful? (I love bitter, but others in my household don't... And actually have trouble digesting many things...)

OK, thanks, to you both! (Claire & Gwen)

WILDSIDE said...

And did you know "umami" is actually just usually from broken down protein (ie. usually fermented beans)? In Japanese cuisine, the fifth flavor.

So when you are sprouting lentils and beans you may be partially on the way there....
I accidentally got there last week -- my white beans got a little too fermented from sprouting but I went ahead and used them anyway, but cooked them very well into a sauce with lots of greeny garden harvest (herbs) that I used as a topping for bean noodles...

Gwen Buchanan said...

That is very informative, Thank you

WILDSIDE said...
This comment has been removed by the author.