Posted by Bret Knight on April 12, 2011
Using saved seeds from previous crops is often a great method to be self sufficient. This is a wonderful goal. Extra skills are needed to grow from seeds. Seed size gives you an indication of how hearty those seedlings will be. If the seed is small, you will find seedlings to take some extra time to really take off. Large seeds give stronger seedlings. In this article, I will give you a quick introduction to raising from seeds.
Depending on where you are, you will find you will need to start warm season small seed crops indoors so they will have time to produce during the season. The temperature of the soil needs to be higher for warm season seeds to germinate. Plant large seeds in late spring because they do not need as much help. Remember, seed germination and temperature of the soil are closely related.
You can start small seeds closer together. If you do plant them close, you will have to take some time to thin them out. Your new young plants are competing for resources and you do not want to have any crowding issues. Many people sow them close together and thin them early in order to maximize the space and be able to absorb the pain of some seeds not germinating.
Please be aware of the vulnerabilities of seedlings. Some diseases, like fungal issues, can kill your plant. The best way to reduce the risk is to plant them when the soil is warm, but not wet. Super clean containers can be an great option to reduce disease risk. Make sure your seedlings start out in an area with good circulation. To ensure cleanliness, use bleach on all equipment and utensils. Lastly, you should make every effort to ensure you use sterile soil and clean water.
You do not have to start everything in the greenhouse. The age old way of growing outside is fine. After all, this is the way nature intended. If you plan, you will find your plants are drought and disease resistant. Just be mindful of new pests and watch for disease.
You do not have to have a greenhouse to start seedlings. Many people have a shelf in their house or garage with fluorescent lights. There is nothing wrong with starting your seeds here. You can regulate the temperature and put the lighting on a timer. Some have even integrated self-watering systems to make starting seeds simple and efficient. Just be careful any time you use electricity and water together. They do not play well. Be cautious.
This particular report happens to be the primer upon the best way to be effective with seed products as well as seedlings. Remember, small seeds need more time to take off while large seeds seem to grow much quicker. Take some time to remember seedling vulnerabilities and make an environment for them to flourish. Growing from seed is a great way to be self sufficient.
If you’re interested in learning more about the vegetables or how to grow them, read another article, where I share more information on how to be self sufficient. Be Self Sufficient today!
Posted by Owen Jones on April 1, 2011
The variety of melons known as muskmelons consists of a juicy, edible fruit that is characterized by its round shape and a ribbed exterior. Cantaloupes are a type of muskmelons..
Considerable variation occurs in this fruit. Some cantaloupes are large but others are small; some have pink or yellow flesh yet others have white or light-green flesh. The flesh of these fruits contains a large amount of water; therefore, their food value is not high, being only a little over half as much as that of apples.
If melons suitable for the table are required, they ought to be selected with care. To be just at the right stage, the flower end of the melon ought to be a trifle soft while pressed with the fingers. If it is very soft, the melon is maybe too ripe; yet if it does not give with pressure, the melon is too unripe.
Various ways of serving cantaloupes exist. If they are to be served plain as a breakfast food or a lunch dessert, cut them crosswise into halves, or, if they are big, divide them into sections lengthwise.
With the melons cut in the desired way, remove all the seeds but keep the melons on ice until they are to be served. The pulp of the melon may also be cut from the rind yet then diced and used in the making of fruit salads.
Again, the pulp may be partly scraped out of the melon and the rinds then packed with fruit mixtures and served with a salad dressing for a salad or with fruit juices for a cocktail. The pulp that is scraped out may be diced and used in the fruit mixture.
Recipe 1
FRUIT IN CANTALOUPE SHELLS
During cantaloupe season, a wonderful fruit salad can be knocked up by combining several different types of fruit with the flesh of cantaloupe and serving the mixture in the cantaloupe shells. Such a salad is a fantastic one to serve when light refreshments are needed or when something unusual is required for a pleasant lunch.
Cut cantaloupes in half crosswise, yet, using the French cutter, cut some of the meat into round balls. Dice the rest and mix with any combination of fruit desired. Position this in the cantaloupe shells after cutting points in the top edge. Garnish with the balls cut from the cantaloupe but serve with any desired dressing. You can also sprinkle nuts on top to add a variation of textures.
Recipe 2
FRESH FRUIT COMPOTE
1 cup fresh blueberries 1 cup fresh strawberries, halved 1 cup sliced fresh peaches, peeled 1 cup fresh blackberries or raspberries 1 cup watermelon balls 1 cup cantaloupe balls 1 cup seedless grapes 1/2 cup sparkling wine (or sweet) wine, chilled 2 tbs thawed orange juice, frozen, concentrated, undiluted
Mix together all of the fruit in a large glass or ceramic bowl and gently toss to mix. Add the orange juice and wine and gently toss again. Chill with a cover on it for at least 20 minutes. Toss again lightly before serving.
Recipe 3
ERDBEER BOWLE (Strawberry Wine Punch)
1/2 pt strawberries, stemmed, rinsed, cut in half 1 tbs granulated sugar 1/2 bottle German Riesling, well chilled 1 tbs brandy (preferably Alsbach Uralt) 1/2 bottle German Sekt well chilled
Bowle is a classic German party wine punch. During the month of May, throughout Germany, bowle is served flavoured with fresh woodruff (Waldmeister), a sweet scented herb with white flowers, which grows particularly well in wooded and shady areas away from hot sun. Later, during strawberry season, bowle is prepared with strawberries which grow abundantly everywhere. As German summer season progresses, bowle is willing with other fruits like peaches, chunks of juicy watermelon, pieces of bright orange cantaloupe, or plump raspberries.
Place the strawberries in a large covered glass jar (a sun tea jar will be fine), sprinkle them with sugar and drizzle them with the brandy. Set them aside to marinate for two hours to permit the sugar to draw out the juice from the berries.
Add white wine, stir, and set aside for two further hours. When finished to serve, pour into a punch bowl. Add Sekt then serve chilled in wide champagne type glasses, making sure to distribute strawberries with the wine.
Owen Jones, the writer of this piece, writes on several subjects, but is now involved with vegetarian sandwich recipes. If you would like to know more, just visit our site at http://vegetariancasserolerecipes.com
