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Old April 8, 2015   #16
efisakov
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Thank you, Marsha. It is a beauty.
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God comes along and says, "I think I'm going to create THE tomato!”
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Old April 8, 2015   #17
BucksCountyGirl
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Wow, Ella! You really are getting a jump on the year. All my tomatoes are still babies. I am trying to be patient and maybe actually wait until some of my spring stuff is ready to harvest before I plant my toms, but you are making it difficult to wait! Haha. Best of luck and be sure to keep us posted
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Old April 8, 2015   #18
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Originally Posted by BucksCountyGirl View Post
Wow, Ella! You really are getting a jump on the year. All my tomatoes are still babies. I am trying to be patient and maybe actually wait until some of my spring stuff is ready to harvest before I plant my toms, but you are making it difficult to wait! Haha. Best of luck and be sure to keep us posted
Kelli, it is just one bed of tomatoes. I am patient about my cucumbers, eggplants, okra, onions, dill, parsley, lettuce...
Most my tomatoes and few peppers are babies as well. Wish you great start too. What are your spring veggies?
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Old April 8, 2015   #19
BucksCountyGirl
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Thanks, Ella. It always nice to see how someone is gardening so close to home

For spring things I am growing:

Oregon Giant Snow Pea (repeat from the fall)
White Hailstone Radish
Cylindra Beets (they are carrot shaped!)
Muscade Carrots
(Toy) Bok Choi
Lots of Cilantro (I'm going to try salt preserving it this year)
Arugula
Blushed Butter Oak & Red Romaine lettuces

Cheers!
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Old April 8, 2015   #20
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I am thinking that I can experiment a little with lettuce. In a container I grew it last year I see few seeds came up. Probably survivors from last year season. Plants know better when it is a time.
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Old April 8, 2015   #21
efisakov
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Originally Posted by BucksCountyGirl View Post
Thanks, Ella. It always nice to see how someone is gardening so close to home

For spring things I am growing:

Oregon Giant Snow Pea (repeat from the fall)
White Hailstone Radish
Cylindra Beets (they are carrot shaped!)
Muscade Carrots
(Toy) Bok Choi
Lots of Cilantro (I'm going to try salt preserving it this year)
Arugula
Blushed Butter Oak & Red Romaine lettuces

Cheers!
Kelli, what a great combination.
There is On The Border Salsa, made by Mexican Grill & Cantina restaurant, they make it with a bit of Cilantro. It is so good. I can just eat it with spoon. I was trying to copy their taste last summer (the ingredients are on the jar) but their salsa somehow is better.
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Old April 9, 2015   #22
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My baby girl! She is a dapple dachshund.
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Old April 9, 2015   #23
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Happy Spring, Ella! What a nice start you have to your garden already with the help of your new greenhouse. No daffodils popping here yet- you're a zone ahead of me, for sure. We always seem to get a tomato-deadly frost somewhere between May 14-18 here.

Hope you have a great season!

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Old April 9, 2015   #24
efisakov
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Happy Spring, Ella! What a nice start you have to your garden already with the help of your new greenhouse. No daffodils popping here yet- you're a zone ahead of me, for sure. We always seem to get a tomato-deadly frost somewhere between May 14-18 here.

Hope you have a great season!

kath
Thank you, Kath. I hope you will get spring coming to you soon. Last two days we have 40th day time. Tomorrow is going to be better temperature. We need few sunny days to warm us up.
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Old April 10, 2015   #25
BucksCountyGirl
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Hey Ella,

I found this recipe online for "On the Border Salsa"

2 1/3 cups peeled, seeded, diced tomatoes
1 medium garlic clove
1⁄2 white onion
1 jalapeno
1 teaspoon cayenne
1 3⁄4 teaspoons cumin
2 teaspoons jalapeno juice
1 teaspoon sugar
1⁄3 cup fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon salt

Pulse your tomatoes, onion and garlic in a food processor until finely chopped
Clean and de-stem the cilantro and put into processor.
Slice the lime and squeeze till you have 1 TBS of juice, put into processor.
Place all other ingredients into the processor. Blend for about 10 to 12 seconds and check the consistency to determine how chunky or runny you are wanting your salsa. Refrigerate for an hour or two and serve. You can eat immediately but it will taste better if you let everything set.
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Old April 10, 2015   #26
efisakov
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Quote:
Originally Posted by BucksCountyGirl View Post
Hey Ella,

I found this recipe online for "On the Border Salsa"

2 1/3 cups peeled, seeded, diced tomatoes
1 medium garlic clove
1⁄2 white onion
1 jalapeno
1 teaspoon cayenne
1 3⁄4 teaspoons cumin
2 teaspoons jalapeno juice
1 teaspoon sugar
1⁄3 cup fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon salt

Pulse your tomatoes, onion and garlic in a food processor until finely chopped
Clean and de-stem the cilantro and put into processor.
Slice the lime and squeeze till you have 1 TBS of juice, put into processor.
Place all other ingredients into the processor. Blend for about 10 to 12 seconds and check the consistency to determine how chunky or runny you are wanting your salsa. Refrigerate for an hour or two and serve. You can eat immediately but it will taste better if you let everything set.
Hi, Kelli. Thank you! I will try it this summer. It all sounds good. I believe, I used most ingredients, except cumin and jalapeño juice. It may as well be the missing part. Thanks.
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Old April 10, 2015   #27
BucksCountyGirl
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Hope it works out for you ,Ella! I use cumin all the time in my salsas and it definitely gives them a unique taste I can't seem to replicate with out it. As for the jalapeno juice...you're on your own. Haha. Now the hard part is waiting for the tomatoes! Good luck!
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Old June 16, 2015   #28
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Time for some updates.
My little one.
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Old June 16, 2015   #29
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Lillies.
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Old June 16, 2015   #30
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Roses.
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