Tag: vegetables

Fall Seed Starting

I got the seeds started for our fall harvested vegetables. We bought these little seed starting trays on Amazon — a tray, a 12-cell insert, and a humidity dome with an adjustable vent. The kit came with plant markers … but it seemed silly to write something permanent on the marker. So I turned them into reusable markers by adding some of the blue tape you use for painting a room (because that’s what we’ve got & pen works OK on it). First I put three of the markers in a line on the tape.

Making plant labels reusable

A couple of quick slices with an Exacto knife, and I can change the label as needed.

Voila – reusable labels!

I started the normal fall veggies — broccoli, broccolini, chard, and lots of cabbages. But I also started a sweet tomato that’s meant to produce in 60 days and a watermelon that’s supposed to produce in just 75 days. That’ll be the end of September so maybe we’ll get some watermelon this year!

Seeds started!

Honey Sriracha Brussels Sprouts

Honey Sriracha Brussels Sprouts
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Honey Sriracha Brussels Sprouts

Recipe by Lisa
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes

Ingredients

  • 2 lbs Brussels sprouts

  • 1-2 Tbsp butter

  • 1/4 c honey

  • 1-2 Tbsp Sriracha sauce

  • 2-3 Tbsp olive oil

  • Salt and pepper

Method

  • Preheat oven to 400 F
  • Clean and trim sprouts. Cut in half. Toss with oil, salt, and pepper.
  • Place sprouts face-down on metal tray and bake for 20 minutes.
  • In a small saucepan, melt butter. Stir in honey until melted. Add sriracha.
  • Toss hot spouts with sauce and serve.