In the Garden

The weather has been so warm. It will be in the 70's this weekend. It has been raining a whole lot though. I was surprised to hear on the radio today that this March has been the wettest March in recorded history.

Here's the Spring planting schedule we have been following:

Feb.15-- started planting brassicas in the greenhouse

Start potting carrots and cilantro every other week in the greenhouse in 5 gallon pots.

March 1 start herbs in greenhouse

March 10 start members of the Solanaceae family in the greenhouse

March 17-- Plant Potatoes outside

March 19 direct seed plant snow peas

March 25 plant marigolds

March 31: Today we direct seeded Outside:

bloomsdale spinach

black mustard greens

sugar snap peas

arugula

black mustard

chinese mustard

southern giant greens

We took an inventory of all the seedlings that have germinated in the greenhouse.

To plant the remainder of this week:

onion sets

transplant lettuce

carrots/radishes

There were many first sightings of spring bird migration varieties. CLICK HERE for today's sightings from the garden along the Delaware River.

Keep an eye out for local alfalfa to add to potting mix.

Baked Potato with Broccoli and Cheese

http://allrecipes.com//Recipe/quick-and-simple-broccoli-and-cheese/Detail.aspx

Broccoli and cheese

1 (10 ounce) package frozen broccoli florets, thawed

3 tablespoons butter, melted

salt and pepper to taste

1/2 cup shredded Cheddar cheese

Directions

1. Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and transfer to a microwave safe casserole dish.

Pour melted butter over broccoli (use more or less, to taste) and season with salt and pepper. Sprinkle cheese over the top and microwave, on high, for 1 minute, or until cheese is melted.

Baked Potato

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Scrub the potato and prick it with a fork to prevent steam from building up and causing the potato to explode in your oven.

Bake for 1 1/2 hours.

Blueberry muffins

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 cup fresh blueberries

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup butter, cubed

1 1/2 teaspoons ground cinnamon

Directions

2. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

3. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

4. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done.