After today, it’s just a free-for-all about all the cool things happening in our gardens as spring arrives- oh yeah, I’m SO ready for it…how about you?
But back to the recipes: March begins our “use up the freezer/canned goods” part of the year which lasts until June, usually.
This is invariably what happens at our house: we use our tomatoes, fruit, and vegetables sparingly through the winter because I “don’t want to run out.” Then March hits and I realize in a month I’ll have fresh asparagus and spinach, two months for peas and lettuce and three months before strawberries start the fruit season and I think, “I’d better get the freezer and pantry cleaned out!” Which results in meals like soups, stews, tarts, frittatas and baked pasta dishes that use our frozen produce.
It also means I feel more at freedom to have lots of smoothies and fruit crisps (I’m going to be posting my favorite later this week, just in case you need to use up some fruit as well…).
Yeah, we love spring around here. *smile*
And on the seed-starting front, I’ve already gotten a verdict on my “pot experiment:”
Isn’t this gross? In about two weeks all of the paper tubes were covered with mold. Some onions and spinach (not pictured) struggled on, so right after I snapped this picture for you all, I liberated these little babies and placed them in the recycled black plastic pots I’ve always used. I guess I’ll never know if there’d be less transplant shock using these.
This white mold was only on the paper pots- I’ve never had it when I’ve used the plastic. The seed tray was in our house the whole time (lowest temperature is 60 degrees at night sometimes), and under the lights.
I’ve heard of so many people using these or newspaper pots- how do you combat this mold problem? What methods of seed-starting do you use?
What are you eating in March? What are you doing in your gardens?