If you’ve opened a half a dozen vegetable seed packages, you’ll realize how much their sizes can vary. These different sizes are going to affect how you plant them.
Big runner bean seeds are easy to sow individually at the proper spacing for them to grow. Tiny carrot seeds, however, are not so easy and have to be sown in a line – and then be thinned out as they grow to allow for the proper spacing.
The size of the seeds also affects how deep you should sow them. Seeds contain “food” reserves that keep them nourished from the point of germination until they break through the soil into the light. Larger seeds contain more food and can last longer than small seeds.
If you plant smaller seeds too deep, they can run out of food before they have a chance to break through the soil and reach sunlight.
Have you ever found yourself with way too much of a vegetable when the time comes that it’s ready to harvest? It’s certainly happened to me – I’ve had to give vegetables to everyone I can find to get rid of them.
The problem is the way most people plant their garden – a row of one vegetable, another row of a second one and so on.
The more effective way to plant that will give you a steady supply of vegetables over a longer season is called succession planting.
Basically, instead of a single row of each vegetable split a single row into multiple vegetables. So one row might have 3 or 4 sections, each with its own seeds planted.
Then two weeks later, plant the same group in the second row. Two weeks later, do it again in the third row.
This way, each row will be ready to harvest two weeks after the previous one, giving you a fresh supply for longer, and keeping you from having to find ways to get rid of all the extras.
There are several recipes and strategies for making this autumn favorite. Here are a couple of recipes that may tickle your taste buds.
1. The first recipe for roasted pumpkin seeds came from www.FabulousFoods.com from a contributor by the name of Cheri.
â€¢ 1 Â½ cups pumpkin seeds
â€¢ 2 tsp. melted butter or oil (olive oil or vegetable oil work well)
â€¢ Salt to taste
Options To Taste:
â€¢ Garlic powder
â€¢ Cayenne pepper
â€¢ Seasoning salt
â€¢ Cajun seasoning blend
Preheat oven to 300Â° F.
While itâ€™s O.K. to leave some strings and pulp on your seeds (it adds flavor), clean off any major chunks. Toss pumpkin seeds in a bowl with the melted butter or oil and seasoning of your choice. Spread the pumpkin seeds in a single layer on baking sheet. Bake for about 45 minutes, stirring occasionally, until golden brown.
2. The following recipe was found at www.make-stuff.com and has some variation from the first recipe.
â€¢ Wash the seeds and pat them dry.
â€¢ Soak for about an hour in soy sauce or Worcestershire sauce (you might want to try a batch of each just to see which you like better).
â€¢ Sprinkle w/ garlic powder if desired
â€¢ roast on cookie sheet @ low heat 225-250Â°. After 1/2 hr, turn the seeds over and continue roasting for another 1/2 – 1 hr. Test by biting into one – they’re done when they’re crunchy.
Some variations, soak in butter instead of the soy or wooster sauce. Sprinkle with a few Italian spices – oregano for instance. Experiment until you find a flavor you like!
The key to preparing wonderful roasted pumpkin seeds is to clean them and add what ever kinds of spices that you enjoy. Be inventive and include your children. They love to get their hands gooey from the innards of a pumpkin. Have them help clean the seeds and dry them in preparation to cook them. They may have other interesting ideas for your pumpkin seeds. The important part is to have fun and enjoy this traditional fall snack.
I came across an interesting article on the Persistence Unlimited blog today about getting a headstart on your [tag]summer garden[/tag].
Behind on your planting for spring and summer? If you are, there’s still hope. I always get behind on my planting, yet still seem to pull off a good harvest each year just fine.
Here’s the method I use that gets seeds growing in 3-4 days and produces plants “hardened” for outdoor planting in just 2 weeks.
There’s some good ideas in that article about how you can get your [tag]vegetable garden[/tag] started in your own "mini greenhouse" – even if the weather’s not warm enough to plant your garden yet.
Click here to read the full article on the Persistence Unlimited website: Starting a Summer Garden
Spring is just around the corner and it’s time to get your vegetable seeds ordered if you haven’t already done so. There are so many options, however, it can be tough to choose. Do you want to try something new this year or stick with your proven favorites? Or maybe try a different variety of your favorite vegetables? Whatever you decide, the internet can make it much easier and more efficient to order your seeds. There are a number of large [tag]seed companies[/tag] who have websites where you can get lots of helpful information and great pictures to see what you’re getting. One of the advantages of ordering on the internet is that many of these companies pack their seeds right when you order them. This is in contrast to the seeds you buy in your local [tag]garden store[/tag], where they have probably been in the seed envelopes for quite some time. The freshness of the seeds can make a difference to how successful they are. When you’re choosing a seed company, double check their guarantee. The better ones will guarantee their seeds will grow, or they will either replace them or refund your money. It’s also a good idea to check prices. Frankly, prices won’t be that much different from one company to another in most cases but once in a while you’ll find specials that can save you some money. Don’t wait too long to order your seeds. For one thing, you want to have them on hand so you can get them planted when the time is right. Plus, if you’re buying a popular vegetable you might have trouble finding a good selection if you wait until too late in the [tag]planting[/tag] season.