The season starts.

Today I sowed seeds for 72 Granex onions, 36 Red Burgundy onions and 36 shallots. They are in the greenhouse which is heated. I will start some beets, chard, broccoli and cabbage in the next few days. The broccoli and cabbage I am going to start about 3 of each about every 3 weeks so I don't have so much that it rots. There is lots of broccoli in the freezer and DH doesn't like it when it cooks. Guess I start looking for recipes for broccoli soup.
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wrote:

Sounds like you don't use a lot of onions. That sounds like about enough to perhaps stretch a bit into two months. Do you grow any garlic?

Perhaps with the Broccoli, but if you like cabbage, you need more than that. It's wonderful sliced thickly, drizzled with some quality balsamic vinegar and olive oil and roasted in the oven. Many vegetables are awesome that way in fact.
Plan to succession sow the beets as well.

Yum. When you harvest the Broccoli, cut it an inch or two below the main crown, and leave the plant to continue developing - it'll churn out florets all season. I love them fresh, no cooking necessary, though if cooked, it's got to be just a light steaming (enough to make warm, but not soggy). Serve with butter or vinegar.
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On Fri, 27 Jan 2012 18:35:01 -0800, Sean Straw

Using onions and garlic before they go bad is the problem. My garlic was planted in the fall and is looking very good right now. Unless I am making lots of salsas and relishes we don't use that many. There are only 2 of us eating here on a regular basis.

Like I said for the onions and garlic, with only 2 of us eating here that is plenty. I may try sauerkraut again on a small scale. If it works I can plant a fall crop. I may also try a fall crop of Broccoli.

Beets I can preserve -- pickle, can or freeze. Since they keep in the ground I can also pull a few at the time.

I have been doing that for years. Occasionally served with Hollandaise sauce.
I have pretty well worked this out after having too much food rotting before we can eat or preserve it. We plant tomatoes, corn, beans, squashes and other vegetables. We also have asparagus, strawberries, blueberries, grapes and fruit trees. Then there is the problem of only 2 70+ year-olds to keep up with it all in addition to the house and the yard.
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On Fri, 27 Jan 2012 18:35:01 -0800, Sean Straw

I have worked this out after seeing too much go to waste before it could be eaten or preserved. We plant summer vegetables. We also have asparagus, strawberries, blueberries, grapes and fruit trees. There are only 2 70+ year-olds here to eat the food and keep up the garden, house and yard.
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wrote:

I didn't think the first one got sent. Should have checked the sent messages folder.
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We finished the new green house yesterday. I have four hydroponic pots of tomatoes, 48 pepper plants, and waiting for zucchini, yellow, peas and cucumbers to germinate.Oh and Broccoli. I have never had any luck with that but you have inspired me to try again.
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