OK, the first flat of seed were sown last night. And here is the breakdown of what is going into the first flat of 72 cells:
9 cells – Aji Limo
9 cells – El Jefe Jalapeno
6 cells – Bell Peppers
3 cells – Jalapeno “M”
3 cells – Banana pepper – green color
3 cells – Banana pepper – yellow color
3 cells – Banana pepper – orange color
6 cells – Sage
6 cells – Basil
6 cells – Parsley
6 cells – Cilantro
6 cells – Oregano
6 cells – Rosemary
Talk about quick turnaround time. When I got home from work last night, I had a little cardboard box in my mailbox from Johnny’s. So now I’ve got to lay out my seed starting calendar for the next couple of months. The plan so far is to start all the herbs and pepper seeds (jalapeno, aji limo, bell, etc) this week, and then some time next week I’ll start the seeds for all the tomatoes. And then in about two weeks, I’ll start the cucumbers & zucchini inside as well as sowing some of the seeds that need direct sowing (carrots, beets, lettuce, corn, peas, beans, etc.)
When I reviewed all the seeds that I ordered, I noticed an interesting trend with a large portion of the seeds that I ordered. In that maybe two thirds of the seeds that I ordered, are seeds that need to be directly sow into the ground. So really the only seed starting that I’ll need to do this year are for the herbs, peppers, tomatoes, zucchini and cucumbers.
One little tool that I picked up this year, are two seedling heater mats. We’ll see if they are any help in germinating my seeds, since I keep my house right around 63F, so any extra heat to get the seeds off to a strong start is a bonus in my book.
I just got the new Penzeys spice catalog in the mail a few weeks back, and inside the catalog was a recipe for jambalaya. And since it’s still cold and snowing outside, why not put a little something hot in my stomach.
So starting with the recipe in the Penzeys catalog, along with a bunch of Emeril’s jambalaya recipes off of the Food Network website. Here is the recipe that I came up with for jambalaya:
Into a Dutch oven add the olive oil and sausage, cooking the sausage into browned. Then add in the onions and bell pepper and cook until both have soften, while also scraping up all the brown bits from the bottom of the pot. Once the onions have become translucent add the garlic, spice mix, thyme, red pepper flakes and rice, cooking for about a minute to wake up the spices. Finally add all the remaining ingredients and simmer until the rice has absorbed all the liquid and has cooked through, which will be about 20-30 mins.
Side notes:
