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393 results for “LMeeks”
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Vegan lunches and dinners with chickpeas. Stuffed round zucchini with oyster mushrooms, leeks, chickpeas and polenta. I placed over a bed of the leek mixture and polenta. #vegan #healthylunch #veganideas #vegetarian #chickpeas #polentacremosa #lunchideas #food #foodporn #foodphotography
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Just two days away from the Steam release of #AFKShift, so don't have any fancy new content to show for this #ScreenshotSaturday. Instead, this week I ported and updated an old tool I created for a previous game, Bag of Looting. The tool provides an overlay visualising the flows of keyboard focus between Control nodes!
It can visualise "next" (the leeks), "previous" (the rhubarb), and directional navigation (the skies).
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Can we contact the person who hosts https://leekspin.com ? If they don't want to bother converting it to HTML5 (https://github.com/mdvorscak/leekspins) they can also use Browser-based Flash implementation: https://github.com/ruffle-rs/ruffle
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#gardening report: harvested tomatoes, beets, leeks, potatoes, sunflowers, zinnias, ageratum. Definitely smaller harvest than 3 weeks ago, but plenty to #share. Planted peas. First harvest of potatoes are now cured, as are all the garlics. #gyo #GrowFoodFromSeed
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We have reached the stage of "you are not allowed to buy tomatoes/cucumbers/peppers/chilies/cucumbers/salads/leeks/chard..." for people in this household cause we have plenty from #ShoppingTheGarden.
I pick the flesh tomatoes prematurely to ripen on the counter and allow speeding up ripening of the remaining green fruit on the plant.
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We have reached the stage of "you are not allowed to buy tomatoes/cucumbers/peppers/chilies/cucumbers/salads/leeks/chard..." for people in this household cause we have plenty from #ShoppingTheGarden.
I pick the flesh tomatoes prematurely to ripen on the counter and allow speeding up ripening of the remaining green fruit on the plant.
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We have reached the stage of "you are not allowed to buy tomatoes/cucumbers/peppers/chilies/cucumbers/salads/leeks/chard..." for people in this household cause we have plenty from #ShoppingTheGarden.
I pick the flesh tomatoes prematurely to ripen on the counter and allow speeding up ripening of the remaining green fruit on the plant.
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We have reached the stage of "you are not allowed to buy tomatoes/cucumbers/peppers/chilies/cucumbers/salads/leeks/chard..." for people in this household cause we have plenty from #ShoppingTheGarden.
I pick the flesh tomatoes prematurely to ripen on the counter and allow speeding up ripening of the remaining green fruit on the plant.
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If one substitutes Vegetable Broth or #CornStock, then this recipe becomes #Vegan!
Hearty Winter-Vegetable Soup
Chilly winter days call for this rustic, filling soup.
By Martha Stewart
Updated on January 29, 2025"This hearty vegetable soup recipe is chock-full of winter vegetables like butternut squash, potatoes, escarole, and carrots. Chickpeas make it even more filling power while leeks and garlic add a savory backbone. It's an incredibly simple recipe that results in a flavorful, satisfying meal that will warm you up without weighing you down. Feel free to switch up the vegetables depending on what you have at home or the produce you prefer: sweet potatoes, parsnips, turnips, or other greens like chard or kale would all be excellent additions. Just don't skip the fresh lemon juice and herbs at the very end; they lend delicious acidity and brightness to the soup that you don't want to miss.
Leeks: Mild flavored leeks take the place of the more typical onions for this vegetable soup recipe. Since leeks grow mostly underground, it's essential to wash them thoroughly before cooking. To do so, trim off the dark green leaves (rinse and freeze them for a future chicken or vegetable stock), then slice off the roots. Halve leeks lengthwise, cut into one inch pieces, and rinse very well using a colander. You can also swish them around in a bowl of water to remove any dirt before lifting them out and draining.
Butternut squash: This recipe calls for a one-pound butternut squash, but you may only be able to find larger squashes at your market. If that's the case, plan to add three to four cups of peeled and cut squash to the pot.
Potatoes: We prefer a waxy potato like Yukon gold for soups like this. They hold their shape much better than starchier potatoes like russets and won't become overly mushy as they cook. If you can't find Yukon golds, use red-skinned potatoes.
Escarole: A member of the chicory family, mildly bitter escarole is a soup superstar. As it wilts, it becomes wonderfully tender while still maintaining some structure (unlike baby spinach, which can practically disappear in soups if simmered too long). If you can't find escarole, try swapping in chopped kale or Swiss chard instead.
Chickpeas: A can of chickpeas adds filling fiber and protein to this recipe, but you can use another bean like Great Northern, cannellini, or navy instead. Prefer to skip the beans? Feel free to leave them out; the soup will still be plenty hearty without them. "
Full recipe:
https://www.marthastewart.com/330140/hearty-winter-vegetable-soup#SolarPunkSunday #VegetarianRecipes #WinterVegetables #Recipes
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If one substitutes Vegetable Broth or #CornStock, then this recipe becomes #Vegan!
Hearty Winter-Vegetable Soup
Chilly winter days call for this rustic, filling soup.
By Martha Stewart
Updated on January 29, 2025"This hearty vegetable soup recipe is chock-full of winter vegetables like butternut squash, potatoes, escarole, and carrots. Chickpeas make it even more filling power while leeks and garlic add a savory backbone. It's an incredibly simple recipe that results in a flavorful, satisfying meal that will warm you up without weighing you down. Feel free to switch up the vegetables depending on what you have at home or the produce you prefer: sweet potatoes, parsnips, turnips, or other greens like chard or kale would all be excellent additions. Just don't skip the fresh lemon juice and herbs at the very end; they lend delicious acidity and brightness to the soup that you don't want to miss.
Leeks: Mild flavored leeks take the place of the more typical onions for this vegetable soup recipe. Since leeks grow mostly underground, it's essential to wash them thoroughly before cooking. To do so, trim off the dark green leaves (rinse and freeze them for a future chicken or vegetable stock), then slice off the roots. Halve leeks lengthwise, cut into one inch pieces, and rinse very well using a colander. You can also swish them around in a bowl of water to remove any dirt before lifting them out and draining.
Butternut squash: This recipe calls for a one-pound butternut squash, but you may only be able to find larger squashes at your market. If that's the case, plan to add three to four cups of peeled and cut squash to the pot.
Potatoes: We prefer a waxy potato like Yukon gold for soups like this. They hold their shape much better than starchier potatoes like russets and won't become overly mushy as they cook. If you can't find Yukon golds, use red-skinned potatoes.
Escarole: A member of the chicory family, mildly bitter escarole is a soup superstar. As it wilts, it becomes wonderfully tender while still maintaining some structure (unlike baby spinach, which can practically disappear in soups if simmered too long). If you can't find escarole, try swapping in chopped kale or Swiss chard instead.
Chickpeas: A can of chickpeas adds filling fiber and protein to this recipe, but you can use another bean like Great Northern, cannellini, or navy instead. Prefer to skip the beans? Feel free to leave them out; the soup will still be plenty hearty without them. "
Full recipe:
https://www.marthastewart.com/330140/hearty-winter-vegetable-soup#SolarPunkSunday #VegetarianRecipes #WinterVegetables #Recipes
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"Gwnewch y pethau bychain mewn bywyd."
Tomorrow, March 1st, is #DyddGŵylDewi or #StDavidsDay - a day the Cymry celebrate #Wales and its culture.
The quote above translates to "do the little things in life", a reminder that even the tiniest interaction can make all the difference.
I look forward to an abundance of leeks, daffodils, mwsig Cymraeg, hopefully some #Defaidodon, and more!
Dydd Gŵyl Dewi hapus i bawb!
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SATAY TOFU NOODLE BOWL🌱🥣
A versatile tofu noodle bowl. All you need to do is prep the tofu and satay sauce, then you can use the ingredients we've listed or change them up with your favorite veggies. We used zucchini, carrot, pickled cabbage and fresh mint, but you could also use cucumber, edamame or anything else you like!😋
👉Full recipe: https://veganeasy.org/recipes/satay-tofu-noodle-bowl/
OR see below👇
⇨ INGREDIENTS (serves 2-3)
🌱 225g/8oz firm tofu
🌱 200g/7oz thin rice noodles (vermicelli)
🌱 1 medium zucchini (abt 375g/13oz)
🌱 1 small/med carrot (abt 110g/4oz)
🌱 1/2 cup pickled white cabbage
🌱 1/2 cup pickled red cabbage
🌱 fresh mint, for garnish→Tofu marinade
🌱 2 Tbsp tamari (or soy sauce if not GF)
🌱 1 tsp sriracha (use more or less depending on how hot you’d like it)
🌱 10g/0.4oz green leek leaves, finely chopped (can also spring onions)→Satay sauce
🌱 3 Tbsp crunchy peanut butter, unsweetened
🌱 1 Tbsp tamari (or soy sauce if not GF)
🌱 1 tsp sriracha
🌱 2 tsp maple syrup
🌱 2 1/2 Tbsp hot water⇨ INSTRUCTIONS
1. Press the tofu to release excess moisture. Cut into cubes and place in a shallow bowl.
2. Marinade: chop the leeks finely then in a small bowl, mix the tamari, sriracha and leeks. Pour them over the cubed tofu. Allow to marinate for 15-30 minutes.
3. Prepare the noodles according to packet instructions. While tofu is marinating, chop the zucchini and julienne the carrot.
4. Heat a pan on medium heat, add the tofu, save any leftover marinade sauce to add later. Cook for about 5 minutes, then add the zucchini, cook for another 5 minutes.
5. On low heat, add the noodles to the pan and leftover sauce, then thoroughly mix so they absorb the marinade flavours. Turn off heat, allow to rest while you make the satay sauce.
6. Satay sauce: in a small bowl, thoroughly mix the peanut butter, tamari, sriracha, maple syrup and hot water.
7. Assemble bowls: once all ingredients are ready, assemble your noodle bowls starting with the tofu/noodle mix, then top with all the other ingredients (pickled white & red cabbage, carrots, satay sauce, fresh mint). Enjoy!😋🌱
#vegansataybowl #tofunoodlebowl #vegannoodlerecipe #tofunoodles #sataytofu #tofumarinade #gfsataynoodles #noodlebowl #sataynoodles #glutenfreenoodles #plantbasedrecipe #veganrecipes #veganeasy #veganeasychallenge #vegan
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SATAY TOFU NOODLE BOWL🌱🥣
A versatile tofu noodle bowl. All you need to do is prep the tofu and satay sauce, then you can use the ingredients we've listed or change them up with your favorite veggies. We used zucchini, carrot, pickled cabbage and fresh mint, but you could also use cucumber, edamame or anything else you like!😋
👉Full recipe: https://veganeasy.org/recipes/satay-tofu-noodle-bowl/
OR see below👇
⇨ INGREDIENTS (serves 2-3)
🌱 225g/8oz firm tofu
🌱 200g/7oz thin rice noodles (vermicelli)
🌱 1 medium zucchini (abt 375g/13oz)
🌱 1 small/med carrot (abt 110g/4oz)
🌱 1/2 cup pickled white cabbage
🌱 1/2 cup pickled red cabbage
🌱 fresh mint, for garnish→Tofu marinade
🌱 2 Tbsp tamari (or soy sauce if not GF)
🌱 1 tsp sriracha (use more or less depending on how hot you’d like it)
🌱 10g/0.4oz green leek leaves, finely chopped (can also spring onions)→Satay sauce
🌱 3 Tbsp crunchy peanut butter, unsweetened
🌱 1 Tbsp tamari (or soy sauce if not GF)
🌱 1 tsp sriracha
🌱 2 tsp maple syrup
🌱 2 1/2 Tbsp hot water⇨ INSTRUCTIONS
1. Press the tofu to release excess moisture. Cut into cubes and place in a shallow bowl.
2. Marinade: chop the leeks finely then in a small bowl, mix the tamari, sriracha and leeks. Pour them over the cubed tofu. Allow to marinate for 15-30 minutes.
3. Prepare the noodles according to packet instructions. While tofu is marinating, chop the zucchini and julienne the carrot.
4. Heat a pan on medium heat, add the tofu, save any leftover marinade sauce to add later. Cook for about 5 minutes, then add the zucchini, cook for another 5 minutes.
5. On low heat, add the noodles to the pan and leftover sauce, then thoroughly mix so they absorb the marinade flavours. Turn off heat, allow to rest while you make the satay sauce.
6. Satay sauce: in a small bowl, thoroughly mix the peanut butter, tamari, sriracha, maple syrup and hot water.
7. Assemble bowls: once all ingredients are ready, assemble your noodle bowls starting with the tofu/noodle mix, then top with all the other ingredients (pickled white & red cabbage, carrots, satay sauce, fresh mint). Enjoy!😋🌱
#vegansataybowl #tofunoodlebowl #vegannoodlerecipe #tofunoodles #sataytofu #tofumarinade #gfsataynoodles #noodlebowl #sataynoodles #glutenfreenoodles #plantbasedrecipe #veganrecipes #veganeasy #veganeasychallenge #vegan
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SATAY TOFU NOODLE BOWL🌱🥣
A versatile tofu noodle bowl. All you need to do is prep the tofu and satay sauce, then you can use the ingredients we've listed or change them up with your favorite veggies. We used zucchini, carrot, pickled cabbage and fresh mint, but you could also use cucumber, edamame or anything else you like!😋
👉Full recipe: https://veganeasy.org/recipes/satay-tofu-noodle-bowl/
OR see below👇
⇨ INGREDIENTS (serves 2-3)
🌱 225g/8oz firm tofu
🌱 200g/7oz thin rice noodles (vermicelli)
🌱 1 medium zucchini (abt 375g/13oz)
🌱 1 small/med carrot (abt 110g/4oz)
🌱 1/2 cup pickled white cabbage
🌱 1/2 cup pickled red cabbage
🌱 fresh mint, for garnish→Tofu marinade
🌱 2 Tbsp tamari (or soy sauce if not GF)
🌱 1 tsp sriracha (use more or less depending on how hot you’d like it)
🌱 10g/0.4oz green leek leaves, finely chopped (can also spring onions)→Satay sauce
🌱 3 Tbsp crunchy peanut butter, unsweetened
🌱 1 Tbsp tamari (or soy sauce if not GF)
🌱 1 tsp sriracha
🌱 2 tsp maple syrup
🌱 2 1/2 Tbsp hot water⇨ INSTRUCTIONS
1. Press the tofu to release excess moisture. Cut into cubes and place in a shallow bowl.
2. Marinade: chop the leeks finely then in a small bowl, mix the tamari, sriracha and leeks. Pour them over the cubed tofu. Allow to marinate for 15-30 minutes.
3. Prepare the noodles according to packet instructions. While tofu is marinating, chop the zucchini and julienne the carrot.
4. Heat a pan on medium heat, add the tofu, save any leftover marinade sauce to add later. Cook for about 5 minutes, then add the zucchini, cook for another 5 minutes.
5. On low heat, add the noodles to the pan and leftover sauce, then thoroughly mix so they absorb the marinade flavours. Turn off heat, allow to rest while you make the satay sauce.
6. Satay sauce: in a small bowl, thoroughly mix the peanut butter, tamari, sriracha, maple syrup and hot water.
7. Assemble bowls: once all ingredients are ready, assemble your noodle bowls starting with the tofu/noodle mix, then top with all the other ingredients (pickled white & red cabbage, carrots, satay sauce, fresh mint). Enjoy!😋🌱
#vegansataybowl #tofunoodlebowl #vegannoodlerecipe #tofunoodles #sataytofu #tofumarinade #gfsataynoodles #noodlebowl #sataynoodles #glutenfreenoodles #plantbasedrecipe #veganrecipes #veganeasy #veganeasychallenge #vegan
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SATAY TOFU NOODLE BOWL🌱🥣
A versatile tofu noodle bowl. All you need to do is prep the tofu and satay sauce, then you can use the ingredients we've listed or change them up with your favorite veggies. We used zucchini, carrot, pickled cabbage and fresh mint, but you could also use cucumber, edamame or anything else you like!😋
👉Full recipe: https://veganeasy.org/recipes/satay-tofu-noodle-bowl/
OR see below👇
⇨ INGREDIENTS (serves 2-3)
🌱 225g/8oz firm tofu
🌱 200g/7oz thin rice noodles (vermicelli)
🌱 1 medium zucchini (abt 375g/13oz)
🌱 1 small/med carrot (abt 110g/4oz)
🌱 1/2 cup pickled white cabbage
🌱 1/2 cup pickled red cabbage
🌱 fresh mint, for garnish→Tofu marinade
🌱 2 Tbsp tamari (or soy sauce if not GF)
🌱 1 tsp sriracha (use more or less depending on how hot you’d like it)
🌱 10g/0.4oz green leek leaves, finely chopped (can also spring onions)→Satay sauce
🌱 3 Tbsp crunchy peanut butter, unsweetened
🌱 1 Tbsp tamari (or soy sauce if not GF)
🌱 1 tsp sriracha
🌱 2 tsp maple syrup
🌱 2 1/2 Tbsp hot water⇨ INSTRUCTIONS
1. Press the tofu to release excess moisture. Cut into cubes and place in a shallow bowl.
2. Marinade: chop the leeks finely then in a small bowl, mix the tamari, sriracha and leeks. Pour them over the cubed tofu. Allow to marinate for 15-30 minutes.
3. Prepare the noodles according to packet instructions. While tofu is marinating, chop the zucchini and julienne the carrot.
4. Heat a pan on medium heat, add the tofu, save any leftover marinade sauce to add later. Cook for about 5 minutes, then add the zucchini, cook for another 5 minutes.
5. On low heat, add the noodles to the pan and leftover sauce, then thoroughly mix so they absorb the marinade flavours. Turn off heat, allow to rest while you make the satay sauce.
6. Satay sauce: in a small bowl, thoroughly mix the peanut butter, tamari, sriracha, maple syrup and hot water.
7. Assemble bowls: once all ingredients are ready, assemble your noodle bowls starting with the tofu/noodle mix, then top with all the other ingredients (pickled white & red cabbage, carrots, satay sauce, fresh mint). Enjoy!😋🌱
#vegansataybowl #tofunoodlebowl #vegannoodlerecipe #tofunoodles #sataytofu #tofumarinade #gfsataynoodles #noodlebowl #sataynoodles #glutenfreenoodles #plantbasedrecipe #veganrecipes #veganeasy #veganeasychallenge #vegan
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We're really enjoying eating Babbington leeks at the moment... a #PerennialVegetable... that grows like a weed... self seeds freely... and gives an endless supply of leeks every April... some years we forget to pick any... no need to dig them out... I harvest at ground level with a kitchen knife...🌱
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Hippocrates, the ancient Greek physician and ‘father of medicine’ prescribed the leek as a cure for nosebleeds.
10 things you might not know about leeks:
https://topicaltens.blogspot.com/2017/03/march-1st-leeks.html
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#Lenten Stuff - a #16thCentury #ballad by William Elderton.
From MS Ashmole 48.A good description of #Lent in Tudor England, with complaints (among other things) about an excess of #fish, #leeks and #nettles. It also mentions the traditional figure of #JackaLent, a stuffed effigy, usually made of straw, which was dragged through the streets during Lent, and burned on #PalmSunday.
Richard de Winter: #baritone
Catherine Groom: #harp
Robin Jeffrey: #lute
Alison Kinder: bass #viol
Tamsin Lewis: #renaissance #violinhttps://www.youtube.com/watch?v=qVg76YRtisk&ab_channel=Passamezzo
#earlymusic #earlymodern #histodon #histodons #historyoffood #historicalfood #song #ballad #folklore #calendarcustoms #historical #renaissance #tudor #tudors @histodons @earlymusic @earlymodern @histodon @folklore
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#Lenten Stuff - a #16thCentury #ballad by William Elderton.
From MS Ashmole 48.A good description of #Lent in Tudor England, with complaints (among other things) about an excess of #fish, #leeks and #nettles. It also mentions the traditional figure of #JackaLent, a stuffed effigy, usually made of straw, which was dragged through the streets during Lent, and burned on #PalmSunday.
Richard de Winter: #baritone
Catherine Groom: #harp
Robin Jeffrey: #lute
Alison Kinder: bass #viol
Tamsin Lewis: #renaissance #violinhttps://www.youtube.com/watch?v=qVg76YRtisk&ab_channel=Passamezzo
#earlymusic #earlymodern #histodon #histodons #historyoffood #historicalfood #song #ballad #folklore #calendarcustoms #historical #renaissance #tudor #tudors @histodons @earlymusic @earlymodern @histodon @folklore
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#Lenten Stuff - a #16thCentury #ballad by William Elderton.
From MS Ashmole 48.A good description of #Lent in Tudor England, with complaints (among other things) about an excess of #fish, #leeks and #nettles. It also mentions the traditional figure of #JackaLent, a stuffed effigy, usually made of straw, which was dragged through the streets during Lent, and burned on #PalmSunday.
Richard de Winter: #baritone
Catherine Groom: #harp
Robin Jeffrey: #lute
Alison Kinder: bass #viol
Tamsin Lewis: #renaissance #violinhttps://www.youtube.com/watch?v=qVg76YRtisk&ab_channel=Passamezzo
#earlymusic #earlymodern #histodon #histodons #historyoffood #historicalfood #song #ballad #folklore #calendarcustoms #historical #renaissance #tudor #tudors @histodons @earlymusic @earlymodern @histodon @folklore
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#Lenten Stuff - a #16thCentury #ballad by William Elderton.
From MS Ashmole 48.A good description of #Lent in Tudor England, with complaints (among other things) about an excess of #fish, #leeks and #nettles. It also mentions the traditional figure of #JackaLent, a stuffed effigy, usually made of straw, which was dragged through the streets during Lent, and burned on #PalmSunday.
Richard de Winter: #baritone
Catherine Groom: #harp
Robin Jeffrey: #lute
Alison Kinder: bass #viol
Tamsin Lewis: #renaissance #violinhttps://www.youtube.com/watch?v=qVg76YRtisk&ab_channel=Passamezzo
#earlymusic #earlymodern #histodon #histodons #historyoffood #historicalfood #song #ballad #folklore #calendarcustoms #historical #renaissance #tudor #tudors @histodons @earlymusic @earlymodern @histodon @folklore
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It's #TSTTPD release eve! 8.5 hours until it's OFFICIALLY released (fuck these leeks, I'm not listening or counting them) !!! Catch me listening on repeat all night long!!! #TaylorSwift #Swiftie4Life
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#sundaydinner Braised #Beef Shanks with Pancetta, Mushrooms, Leeks, Tarragon & Rosemary Red Wine Sauce. Served over Parmesan Polenta with Sautéed Green Beans.
Wine pairing is a rich, velvety #caberbetfranc from #mendoza offering ripe plum, raspberry, blood orange, dark chocolate, Jalapeño, mountain herbs, moist earth & seasoned oak.
😋😋😋
#food #wine -
Alliums, like garlic, onions, leeks, shallots, and chives, are easy to grow in well-drained soil with plenty of sunlight. Plant garlic in fall, onions and leeks in spring, and enjoy perennial chives year-round. Harvest when leaves yellow and die back—garlic and onions need careful digging, while leeks and shallots should be lifted gently. Chives can be snipped anytime for fresh growth. 🌱 #gardeningtips #alliums #homegrown https://www.murfreesborocommunitygardening.com/post/allium-wonders-discover-their-versatility-and-health-benefits
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I grew some leeks! Having this one in white sauce with baked gammon tonight. #Delicious #GrowYourOwn #VegPatch #Gardening
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#Monday #dinner Shrimp, Pork & Chorizo Rice with leeks, scallions & sweet red pepper served with sautéed asparagus.
#wine pairing is a #douro blend of #touriganacional #tourigafranca & #tintaroriz offering plum, blackberry, strawberry, bacon, anise & green herbs.
😋😋😋 -
My #CSA share from Hearty Roots Farm this morning was bountiful: savoy cabbage, shishito peppers, poblano peppers, tomatoes, lettuce, peaches, potatoes, leeks, kale, pears, and organic eggs (some are blue!). I split my share with my friend/neighbor, so this photo shows only half of what we got. There were also beets, but I hate beets. My friend got them all.
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Phew! Finished moving the horizontal roof beams to 3in down to go level with the beam, now to stretch the plastic sheet.
Resolved the watering set up, found a 3way attachment, one inlet 2 outlet so now can use the spray hose AND the nozzle at the same time. :0)
Beans seem contented if not actually happy, while the broadbeans carry on regardless of the weather.
Strawberries are growing nicely and are tasty! Courgette flowering, cauli and cabbage and carrots getting on, leeks and garlic also.
Break time now, too hot under the sunshine so am moving under the willow.
#allotment #gardening #nature #photography #beans #tomatoes #peppers #cauliflowers
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Another stack of euroboxes with #SeedTrays is on the way in the utility room (cabbages, asparagus and annual flowers).
The mid-February predecessors (onions, leeks, cauliflower, claytonia, kohlrabi, salad crops) made it to the greenhouse and spend the cold nights under fleece.
Broad beans needed heat mats.
The #WildGarlic under the workbench is almost there.
😋 #pesto
The #chitting potatoes are my insurance for an experiment with planting potatoes in autumn. -
Another stack of euroboxes with #SeedTrays is on the way in the utility room (cabbages, asparagus and annual flowers).
The mid-February predecessors (onions, leeks, cauliflower, claytonia, kohlrabi, salad crops) made it to the greenhouse and spend the cold nights under fleece.
Broad beans needed heat mats.
The #WildGarlic under the workbench is almost there.
😋 #pesto
The #chitting potatoes are my insurance for an experiment with planting potatoes in autumn.