Starting Seeds Indoors

Every month for the past year (with the exception of the holiday months) I have put together community gardening classes free of charge for the public.  Myself and other master gardeners who have been so kind as to teach or co-teach the classes, have brought a wealth of knowledge to the topics discussed.  For the month of January, I had my friend and master gardener, Fred Eldredge come and teach on how to start seeds under lights indoors.  It was an excellent class and we all enjoyed learning and getting our hands in the soil to plant seeds.  A fast cure to those winter blues!  We used soil blockers and large 2-inch plastic trays to plant our seeds.  If you haven't ever heard of soil blockers you can see what they look like here http://www.allsun.com.au/Blockers.html

They are an excellent and very economical way to start seeds.  I have had great success with them in the past year.  Here is a look at what my lights and seeds are like.

To make soil blocks, first mix a lot of water in with your potting soil or peat moss with a little osmocote to the consistency of oatmeal. Block the soil (water should come out of the top of the blocker) and place in tray to release blocks.  Plant the 2 or 3 seeds in each block and cover with soil according to package directions.

Cover with plastic wrap or a plastic dome and place in a warm sunny window seal  or other warm well lite area of the house.  Once the seeds have germinated, take off the cover and place under lights.

 I have set my lights up under storage wire shelves.  I am able to grow 6 trays with this set up (3 lights all together and about 28 soil blocks per tray).  That is a lot of plants!  I only have broccoli and celery growing now, but as the growing season gets closer I will start all my herbs, peppers and tomatoes under here too. 

As you continue to grow your plants under lights, it is very important to remember a few tips.

- keep the lights 1-2 inches above the actual seedlings

- water the tray for the soil blocks to absorb moisture from the bottom up

-only water when the tops of the soil blocks begin to dry out (too much water can cause fungus and disease problems)

-keep the lights on the plants 12-14 hours a day and a minimum of 8 hours of darkness. 

-fertilize plants every 2-3 weeks with a good organic product like fish emulsion.

-allow an oscilating fan to blow on the plants occasionally to strenghthen the root systems and harden off plants before putting them in the ground outside.  

Seeds that can be started now are:

broccoli

celery

spinach

lettuce

chard

kale

cabbage

perennial herbs

onions

leeks 

garlic

etc.

(any cold crops that are not considered to be in the root crop family)

Happy Gardening!

Sinfully Chocolate Mousse Cake

I enjoy making sweet things on occasion, especially if it is for someone else (less calories for me)! 

This is a very rich, dense, layered mousse chocolate cake, that is to die for good!  One of my friends called it the "much to good for children cake"!  (name that movie... ) 

 It is one of our favorites (both cake and movie)!

Heat the oven to 350` and prepare 2, 8-inch round baking pans with vegetable spray.

Prepare the cake:

Mix the following ingredients together in a large bowl:

1 3/4 cups all-purpose flour

1/2 cup dutch processed cocoa powder

2 teaspoons baking soda

1/4 teaspoon salt

In a electric mixer fitted with a paddle attachment mix together:

2 cups brown sugar

2/3 cup butter

3 eggs

1/2 teaspoon vanilla

1 tablespoon strong coffee, to enhance chocolate flavor (optional)

1 (8oz.) container of sour cream

  

Add the dry ingredients to the wet and then add 3/4 cup boiling water.

Bake 30-35 minutes or until toothpick comes out clean.  Cool on pans on wire racks for 10 minutes.  Remove cake from pans and continue to let cool on wire racks until cooled completely.

Prepare the chocolate mousse:

In a food processor finely grind 2 cups bitter or semi-sweet chocolate chips

Mix 1/3 cup whipping cream and 3 tablespoons sugar in a small sauce pan over medium heat.  Stir until just boiling and then pour over chocolate with the food processor running and until the chocolate is melted.  

Add 1/4 cup coffee and 1 tablespoon vanilla to the food processor and combine.  Pour into large bowl and allow to cool until room temp, about 10 minutes.  

Beat 1 cup whipped cream and fold into chocolate mixture.  Cover and refrigerate for 30 minutes.  

Assembling the cake:

Split each cake layer horizontally to make 4 layers total.  Place one layer on serving plate and spread 1/3 of the chocolate mousse mixture on the cake.  Repeat 2 more times.  Top off the cake with the last layer and ice with the chocolate frosting.  Refrigerate cake for up to 1 day before serving.

Chocolate Frosting:

Stir together 1 1/2 cups powdered sugar and 2/3 cup dutch processed cocoa in an electric bowl fitted with a whisk attachment.  Add 1 1/2 cups whipping cream and 1 teaspoon vanilla.  Beat on medium until it has formed soft peaks.  Should be a thick consistency.  Spread on cake.   

 

Black Bean Beet Burger

This burger is so good and simple too!!!  Makes a wonderful spring or fall meal!

This recipe is from one of my favorite cookbooks, "Spilling the Beans"

Olive oil for cooking

1 small onion, grated on the coasre side of a box grater

1 large red beet, peeled and grated on the coarse side of a box grater

3 garlic cloves, crushed

1/2 tsp. cumin

1 Tbsp. balsamic vinegar

2 cups rinsed and drained black beans

1 cup freshly cooked brown rice, barley or quinoa

2 Tbsp. chopped fresh parsley or cilantro

salt and pepper to taste

Provolone, Gouda or other mild cheese, thinly sliced (optional)

Red or green leaf lettuce

Tzatziki, for serving (optional)

Over a medium skillet heat a drizzle of oil over medium-high heat and cook the onion for  a few minutes, until soft.  Add the grated beet, garlic, cumin, and vinegar; stir and cover;cover for about 5 minutes, until beet is soft. 

In a large bowl or the bowl of a food processor, combine the black beans, rice, parsley, salt and pepper, and cooked beet mixture.  Mash with a potato masher or pulse in the food processor until the mixture is partly mashed and well combined but still chunky - you don't want to puree it completely.

Heat a generous drizzle of oil in a heavy skillet over medium-high heat.  Shape the mixture into patties and cook for a few minutes per side, allowing them to develop a nice crust on the bottom before you flip them.  If you are using cheese, place a slice on the patty after the first flip and cover to melt the cheese.

Serve on a whole grain bun with lettuce and Tzatziki (a mixture of yogurt, chopped cucumber, juice of a lemon and dill or parsley).  Delicious!!!

Out With The Old And In With The New!

This winter my husband, who is a professional landscaper, worked on finishing the basement.  One of the rooms we finished is the school room.  I was in need of storage space and had recently been given an old antique wardrobe from my great grandmother.  It was dirty and drab.  I envisioned something fun and bright!  Well here she is!  A bright watermelon red with a chocolate brown glaze!  This piece really brightens up the room!