Saving Seeds

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Last spring was the first time putting in a spring garden. Like many others, I went to the store and bought a variety of seeds for plants I wanted in my garden that year. So, below are 5 variety of seeds I’ve saved so far this spring. Four varieties are from plants I had in the garden this year, and the other was from a veggie I got at a local farmer’s market. I hear starting from seed is best for most plants, and if you do have problems with germination, then you could always go out and buy the plant. All seeds can also be stored the same way. If you plan to use them within the next year or two, seeds should be stored somewhere cool and dark. If you want to preserve seeds for 5-10 years, you will want to vacuum seal your seeds or place them in a labeled jar with an oxygen absorber, and store in your fridge or freezer.

Green Beans

I bought these green bean seeds this spring. I’ve stored them in a cool and dark place the keep their viability high for next year. I also got several more seeds from my plants this year. If the pod becomes overly ripe and the seeds are viable, the pod will turn yellow on the vine. The seeds have begun going into development when the pods begin to turn waxy and the skin becomes rubbery. I cut my green beans up as soon as I pick them, and suspicious pods, I will cut around the bean to see if the shell has the rubbery texture. Green bean seeds should be sown directly into the ground.

Onion Seeds

My onions this year were started from sets. They did OK, but they didn’t do great. My soil was part of the problem, and I will be addressing that. I also had 3 bulbs go to seed. When Onions go to seed, they develop a big flower stem out the top, and from there they develop a flower that looks like a yarrow or queen Anne’s lace. Once the flower has been pollinated and begins to close up/turn brown in an area, you can cut off the head and place it in a paper bag for a week or two to finish drying. Once dry, you can shake the flower the drop all the tiny little seeds. The flower can be disposed of, and the seeds stored as desired. Onion seeds should be started inside before being transplanted outside.

Radish Seeds

Radishes are a fast growing crop that are supposed to be the best for first time growers. This variety is cherry belle radishes. The seeds are sown directly into the ground. They are ready to harvest 22 days after they sprout and they only like cool weather. If you leave them in the ground for longer, they will begin to go to seed. I kept 3 radishes in the ground, and as they matured they grew considerably! They grow a main stock with many branches of flowers. After about a week or two they begin to form pods. You should let the pods turn red before harvesting the pods, and you should wait for the pods to dry and become brittle before harvesting all the seeds. You can crush the pods and break them open to extract the seeds. The seeds can then be placed in a bowl or bucket. You can then swirl the seeds and blow onto them to remove any chaff that ended up with the seeds. You may lose some seeds too, but they were likely light and inviable.

Green Pepper Seeds

Green peppers are the one plant I didn’t grow in my garden this year. I bought several green peppers from a local grower at a local farmer’s market. These seeds can easily be saved. When you cut a green pepper, cut around top of the pepper. You should make the circle about 1/2 way from the stem and outer edge of the pepper. Cut down enough to sever the ribs, then you can push down on the stem and pull it clean out. You can then remove any remaining seed from inside the pepper and set aside your top to save seeds after you finish cooking. Place your seeds on a paper towel/ paper plate. Place your paper towel/plate on a sunny windowsill. After about 1-2 hours, come through and stir your seeds to dry any seeds that may be underneath. Let dry another 1-2 hours before storing. Green Pepper plants should be started inside 6-8 weeks before your last frost. If available, buy your pepper locally and not from a supermarket, because then you will know the pepper breed will do well in your climate.

Marigold Seeds

When I first planted marigolds this spring, I was shocked with the seed shape! I had never grown anything from seed before, but I assumed all seeds look similar. I was even more shocked to seed how easy it is to harvest more seeds, and how many seeds you get from just one flower! Use a dead or dying flower. Cut the flower from the plant and take it inside. remove the stem by holding the dried petals at the top. Then, grab the black seeds, and pull off the petals. That’s all! Now you have marigold seeds. These are sown directly into the ground in spring and grow all year.

New Fire Pit and Tilapia Foil Packet Dinner

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We had an old fire pit in our backyard that was here when we bought the house this summer. It had minor rust, but it was still good enough to use. We left it out this winter, and to no surprise, most of the bowl had rusted out. We did one fire earlier this summer, but we lost not only ash out the bottom of the fire pit, but flaming coals as well! It was decided we needed to do something to update it. My In-law’s family has unlimited supply of oil barrels, and that was our source. First, we cut off the bottom 2 feet of the barrel using an angle grinder. We smoothed out the edge to make it less hazardous. Second, we disassembled the old fire pit. I really liked the mosaic ring, so my husband used the ring to hold the legs together as a rim, and welded it to the barrel to prevent our cover from falling in. He drilled several drainage holes in the bottom and air holes down the sides, we washed it out, put it in place, then added the stone ring. For our first fire it did very well. A barrel is pretty big for a fire pit, so if you plan to do the same, be sure to keep the fire small and contained. This fire pit also got extremely hot. The metal barrel was over 700 F, and the ground around it reached over 350 F with just 2 hours of use.

We cooked our packets over this fire pit. The grate we have is an old shelf from an oven, and was unphased after being licked by the flames. 15 minutes was long enough over our fire, but with even a smaller fire, 20 minutes should be more than enough. Everything was delicious, and there were no complaints. This recipe makes 2 packets, enough for 2 adult sized servings.

What You Will Need

  • 2 Potatoes, cleaned and diced
  • 1 Medium Onion, halved and sliced
  • 1/2 Green Pepper, sliced
  • 2 Garlic cloves, peeled and minced
  • 4 Tbsp Oil
  • 2 Tilapia fillets
  • 2 Tbsp Italian Seasoning
  • 2 Aluminum foil segments

Directions

  1. Place pieces of foil on the counter. Add Potatoes. onion, pepper, garlic, and oil evenly between foil pieces. Add tilapia on top. Add Italian seasoning, then seal up foil packet. (Optional) Add extra foil for extra strength.
  2. Build a nice large fire. Place grate over fire. Adjust fire so flames don’t touch the grate. Carefully, add packets over fire. Cook for 15 minutes. Move grate if fire jumps up to touch foil consistently, or if fire goes out under a packet.
  3. Transfer to a thick plate. Carefully open packets, and let cool for 5 minutes before eating.
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Eggplant Parmesan

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This was me first time having and cooking with eggplant. When I was looking at recipes that use eggplant, I was surprised to find many people use eggplant in place of a protein like chicken or beef. I decided to make eggplant parmesan because it was one of the first recipes to pop into my head for eggplant. This recipe can easily be made vegetarian by swapping out cheese for vegan cheese, egg for an egg replacement, and using a natural oil like canola (what I used) or coconut. With this dish, I made homemade sauce. I added 1/3 of a very large zucchini and 1 large cucumber. Because these are both sweeter veggies, I added some salt and it came out tasting amazing and looking beautiful with speckles of green. I also added some red pepper flakes for spice, and same paprika for smokey flavor. Finally, I added the sauce at the end. I altered that for the recipe since I noticed after that many people like to bake it with the sauce. I chose not to though thinking the crispy crust was more important then having a gooey cheese on top. Either way, you can’t mess up this recipe! Makes 5-7 adult sized servings.

What You Will Need

  • 1 Medium Eggplant
  • 2 sandwich bags
  • 1 pie plate
  • 3/4 cup Parmesan cheese, grated
  • 1 Egg
  • 1/2 cup Flour
  • 1/2 cup Mozzarella shredded
  • 1/2 cup Spaghetti sauce
  • 1 cup oil
  • Large Dutch Oven
  • 9 X13 baking dish

Directions

  1. Slice off the top and bottom of your eggplant and discard. Slice remaining eggplant into 1/4 inch slices.
  2. Add flour to one sandwich bag, add parmesan to the second. Crack your egg into the pie plate, add 2 Tbsp water, then beat with a fork until smooth. Add the oil to a dutch oven, and heat over medium heat until oil ripples.
  3. One-Two pieces at a time, coat the eggplant slices with flour, then egg, then parmesan. Then, set aside. Repeat for all remaining slices.
  4. Heat oven to 350 F.
  5. Add slices carefully to oil. Cook on each side for 2 minutes. Then transfer directly to the baking dish.
  6. Top each slice with 1 Tbsp sauce and a generous pinch of mozzarella. Add to oven and bake for 20 minutes. Let cool 10 minutes before serving.
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Chicken Cacciatore

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Chicken Cacciatore is a classic Italian dish, but who knew it was so easy to make a home? With a little prep, this dish is incredibly hands off, and makes enough to feed a large family. With the only limiting factor being how much chicken you use, this recipe easily makes 6-7 adult sized servings. I decided to make this dish fresh because everything is in season where I am right now, and anything I didn’t grow, I could get at my local farmer’s market. Though this dish is typically made with chicken thighs, I usually only have white chicken meat, so I decided to butterfly and fry a large chicken breast instead. The chicken breast I used was about 1 pound on it’s own, and easily formed a nice brown crust after 5 minutes. This is a healthy and delicious meal I highly recommend you try!

What You Will Need

  • 1 Green Pepper, Cored and Sliced
  • 1 Medium Onion, Diced
  • 3 Large Diced Tomatoes with Juice (14 Oz)
  • 1 Cup (8 Oz) Tomato Sauce
  • 1 Can (4 oz) Sliced Mushrooms, Strained
  • 1 Chicken Breast, Butterflied or 3-4 Chicken Thighs
  • 1/4 Cup Oil
  • 2 tsp Garlic Powder
  • 1 Tbsp Dried Oregano
  • 1 Tbsp Dried Basil

Directions

  1. In a large dutch oven, add peppers, onion, tomatoes, mushrooms, and tomato sauce. Heat over medium heat and cover.
  2. In a large frying pan, heat over medium heat. Add oil and chicken. Turn down heat if necessary, and cook on face for about 5 minutes undisturbed until a brown crust forms. Flip and repeat browning on second side.
  3. Transfer chicken to dutch oven. Cover with sauce and veggies. Bring to a boil. Reduce heat to low, then simmer covered for 40-50 minutes, or until internal temperature of 165 F is reached. Serve over pasta.
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Homemade Tomato Sauce

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Red sauce is a staple for many different meals across many different cultures. It is one of the four staple sauces of French cooking, and seeing it’s versatility, it is easy to understand why. This recipe is quite simple. Dice up tomatoes, add some water and spices, boil until tomatoes pure, then blend to make sauce smooth. You can cook out the sauce for a long time by adding extra water and boiling it covered. This will mature the taste of your sauce and get rid of any fresh tomato flavor that may remain in the dish. Some people, like my in-laws, like to add pureed vegetables or beans to the sauce. This usually helps with thickening the sauce and can add extra vegetables to your diet or your picky child’s diet. Finally, some people will also add a splash of alcohol. This helps add a richer flavor, and if you enjoy the taste, it may make your sauce taste more mature for a special occasion or date night.

What You Will Need

  • 3 cups diced tomatoes/halved cherry tomatoes
  • 2 Tbsp Oil
  • 1 Tbsp Italian seasoning
  • 1/2 cup Water
  • (Optional) Diced onion, peppers, kidney beans, etc.
  • Pinch of Salt
  • Sauce pan
  • Blender/Dicer

Directions

  1. Heat pan over medium heat. Add oil and tomatoes and cook until soft. Add remaining ingredients and cook uncovered until the sauce thickens.
  2. Transfer to blender and blend till skin is dispersed. Store, or use in recipe as desired.

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